Mushroom Swiss Burgers With Truffle Aioli Recipe

mushroom swiss burger with fries on a plate

 The Spruce Eats / Leah Maroney

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 servings
Yield: 4 burgers
Nutrition Facts (per serving)
848 Calories
61g Fat
39g Carbs
37g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 848
% Daily Value*
Total Fat 61g 78%
Saturated Fat 24g 121%
Cholesterol 173mg 58%
Sodium 2277mg 99%
Total Carbohydrate 39g 14%
Dietary Fiber 3g 12%
Total Sugars 8g
Protein 37g
Vitamin C 5mg 26%
Calcium 339mg 26%
Iron 6mg 34%
Potassium 735mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Caramelized onions, mushrooms, and Swiss cheese smother this burger in a blanket of deliciousness. It’s easy to prepare, but it looks like it’s from a fancy steakhouse. We served it on a decadent brioche bun and topped it all with a homemade truffle aioli. If you can’t find truffle oil, the sauce is just as delicious without it. You can also make homemade buns if you like.

Serve these babies on a weeknight or for a fun dinner party. Some crispy fries on the side are a must.


For the Burgers:

  • 5 tablespoons butter, divided

  • 1 small onion, thinly sliced

  • 2 teaspoons salt, divided

  • 2 cups mushrooms, sliced

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon dried thyme

  • 4 brioche burger buns

  • 4 (3-ounce) ground beef burger patties

  • 1 teaspoon ground black pepper

  • 1 cup Swiss cheese, or Gruyère, shredded

For the Truffle Aioli:

  • 1/2 cup mayonnaise

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1 teaspoon lemon juice

  • 1/2 teaspoon truffle oil

  • 1 garlic clove

Steps to Make It

Make the Burgers

  1. Gather the ingredients.

    ingredients for mushroom swiss burgers on a platter
     The Spruce Eats / Leah Maroney
  2. Start by preparing the mushroom and onions. Heat a sauté pan on medium-high heat. Add 3 tablespoons of the butter, sliced onion, and 1 teaspoon of the salt. Sauté for 5 minutes, stirring frequently, until the onion becomes softened and slightly browned.

    onions sauteed in a saute pan
    The Spruce Eats / Leah Maroney 
  3. Push the onion to one side of the pan and add the mushrooms. Sauté until the mushrooms are browned and the onion is even softer, about 3 minutes.

    Add the Worcestershire sauce and dried thyme and toss to combine. Cook for another minute and then remove from the heat and set aside. 

    mushrooms and onions caramelized in a pan
     The Spruce Eats / Leah Maroney 
  4. Heat a cast-iron pan on medium-high heat. Add the remaining 2 tablespoons of butter. Once melted, add the buns to the pan cut-side down and toast them until they are golden brown. You will probably have to toast them in 2 batches.

    buns toasting in a cast iron pan
     The Spruce Eats / Leah Maroney 
  5. Salt and pepper both sides of the burgers with the remaining 1 teaspoon salt and all of the pepper. Keeping the pan at medium-high, cook the burgers for about 5 minutes per side until browned on both sides for medium doneness.

    burgers seared in a cast iron pan
     The Spruce Eats / Leah Maroney

Make the Truffle Aioli and Assemble the Burgers

  1. While the burgers are cooking, gather the ingredients for the truffle aioli.

    ingredients for truffle aioli
     The Spruce Eats / Leah Maroney 
  2. Whisk together the mayo, salt, pepper, lemon juice, and truffle oil. Grate the garlic into the mixture using a Microplane grater (or finely mince it) and whisk to combine.

    truffle aioli whisked together in a bowl
     The Spruce Eats / Leah Maroney
  3. During the last minute or two of cooking, sprinkle the tops of the burgers with some of the shredded cheese. Then divide the mushroom mixture among the 4 burgers and then top with the remaining shredded cheese. Cover the pan with a lid and cook for the remaining 1 or 2 minutes to allow the cheese to melt.

    burgers topped with swiss mushrooms and onions
     The Spruce Eats / Leah Maroney
  4. Slather the bun with the aioli.

    brioche bun with truffle aioli spread on the inside
     The Spruce Eats / Leah Maroney
  5. Top the bun with the mushroom and cheese-coated burger and dig in.

    mushroom and swiss burger on a plate
      The Spruce Eats / Leah Maroney