Mushroom Swiss Burger with Caramelized Onions

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 55 min · Beef · high-protein

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Ingredients

• 3/4 lb ground chuck, 80/20
• 5 oz cremini mushrooms, sliced
• 1 yellow onions, thinly sliced
• 2 slices Swiss cheese
• 2 tbsp unsalted butter
• 1 garlic cloves
• 2 sprigs fresh thyme
• 2 brioche buns
• 1 1/2 tbsp mayonnaise
• 1 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Cook the onions in 2 tbsp butter over medium-low with a pinch of salt for 25 to 30 minutes until deep brown and sweet, deglazing with a splash of water whenever they stick. Set aside.
2. In the same pan over medium-high, cook the mushrooms in the remaining butter in a single layer, undisturbed for 4 minutes, then stir and cook 4 more until browned. Add the garlic and thyme leaves for the last minute and season.
3. Form four loose 6-oz patties with a dimple in the center and salt the outsides only.
4. Heat a cast-iron skillet to medium-high, about 425F. Cook the patties 4 minutes on the first side, flip, and cook 3 to 4 minutes more to an internal 160F, which is the food-safe temperature for any ground beef.
5. Pile mushrooms and onions onto each patty, lay a slice of Swiss over the top, add a tablespoon of water to the far side of the pan and cover for 45 seconds — the steam melts the cheese without overcooking the beef.
6. Toast the buns, spread with mayonnaise, and build. Rest 3 minutes so the juices settle.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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