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Beef, mushroom and Gruyere cheese burger recipe

Beef, mushroom and Gruyere cheese burger recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef burgers

A deliciously different burger, made by grilling a burger on the barbecue, topping it with Gruyere cheese and serving it in a bun with sauteed mushrooms.

31 people made this

IngredientsServes: 6

  • 675g lean minced beef
  • 1/2 teaspoon seasoned meat tenderiser
  • salt and pepper to taste
  • 2 teaspoons butter
  • 3/4 (300g) tin chopped mushrooms, drained
  • 2 tablespoons soy sauce
  • 4 slices Gruyere cheese
  • 6 burger buns

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Preheat barbecue for medium heat. Lightly oil the cooking grate.
  2. Shape minced beef into 6 burgers. Season with meat tenderiser, salt and pepper. Set aside.
  3. Melt the butter in a frying pan over medium heat. Add the mushrooms and soy sauce; cook and stir until browned. Set aside and keep warm.
  4. Grill burgers for about 6 minutes per side or until cooked through. Divide the mushroom mixture evenly amongst the burgers and top each one with a slice of cheese. Cover the barbecue for about 1 minute to allow the cheese to melt. Remove from the barbecue and serve in burger buns.

Meat tenderiser

If your local supermarket doesn't stock meat tenderiser, you will find it in Chinese/Indian speciality shops or online.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(47)

Reviews in English (30)

This is a very good burger. The only thing I would change in the future is to leave out the soy sauce. The soy sauce made this too salty and I think it overwhelmed the yummy gruyere. Thanks for sharing!-26 Jan 2015

by justme

Great recipe - fantastic touch with the soy in the mushrooms. Some slight variations for my health conscious family: Burgers: - Seasoned with 1 egg, 2 tbsp of water, 1/4 dry multigrain breadcrumbs (can use regular), 1 small onion finely chopped, 2 tsp of dijon mustard, 1/2 tsp salt, 1/4 tsp pepper, 1/2 worcestershire sauce for every 1 lb of lean ground beef. (Didn't use the meat tenderizer since the water kept it moist) - Added swiss cheese to each burger when cooked and on the grill. (Can be done in a pan as well - make sure to drain the fat) Mushrooms: - A little extra virgin olive oil instead of butter - Added 1/4 tsp minced garlic to warm olive oil - Brought the temperature down to medium and lay fresh sliced mushrooms flat on a skillet and let it stew in its own juices rather than stirring. This brings out the full flavour of the mushrooms. - Added the soy at when the mushrooms were near cooked (last minute or two) Additions: - Using the same olive oil in the mushroom skillet, added 1 medium red onion cut into thin rounds and sautéed. Okay to stir. - Used multigrain thin bread bun thins (Earthgrains 100% Multigrain Thin Buns are really good - can be found in any grocery store, Nature's own multigrain sandwich rounds are great too, Dempster's Thinfuls are available in Canada, but not as healthy at the others) - Used baby spinach leaves instead of lettuce on the buns - Added a few hot peppers to top off the burger for a little kick Amazing - will be making more often-26 Aug 2010

by RT

This was just okay, I made some modifications and hoped it would be more like a restaurant mushroom-swiss burger. In addition to the seasoning salt, I also added freshly ground black pepper and minced garlic to the ground beef. I sautéd fresh baby portobello mushrooms instead of canned and also added grilled onions. Still, it was good but not great. A nice base recipe I'll keep experimenting with.-22 Aug 2009


French Onion Burgers With Gruyere Cheese

1 1/2 pound ground beef brisket or ground sirloin
1 large red onion, sliced into half moons
1 tablespoon olive oil
1 tablespoon butter
2 teaspoons fresh rosemary, finely chopped
2 teaspoons fresh sage, finely chopped
kosher salt
freshly ground black pepper
6 slices Gruyere cheese
6 good buns
crisp romaine
sliced dill pickles
sliced red onion
mayonnaise
ketchup


Beef: The ultimate comfort food!

It's not a secret that we love beef in the Grumpy house. Whenever I need something delicious and nutritious as well as fast, I always turn to beef. Ground beef is one of my favorites. There are so many different ways to enjoy it and it is always one of the easiest ways to put a meal on your table fast!

Recipes like Hamburger Soup, Spicy Sweet Chili Bowl, Grilled Reuben Burgers, and Meatball Chili make it on our table often! All of these are easy and delicious recipes that have become favorites in our home!


Hy-Vee Recipes and Ideas

Stuffing these burgers with a pat of butter helps them stay juicy while they grill.

Recipe Tags

Servings and Ingredients

Ingredients

Things To Grab

Directions

Preheat a charcoal or gas grill with a greased grill grate for indirect cooking over medium heat.

Combine beef, cheese, mustard, Worcestershire sauce, and black pepper. Form mixture into eight 4-inch patties. Place butter pat in center of four patties. Top with remaining patties, pinch edges together to seal.

Grill burgers for 15 to 20 minutes or until done (160 degrees), turning once halfway through grilling. Serve in buns with desired condiments and toppings.

Hyvee Culinary Expert Tip
Hy-Vee Seasons Magazine

Grilled Burger with Spinach, Mushroom and Gruyere

I love a good burger. But then again, who doesn’t? However, I don’t like the excessive toppings that most restaurants add to their burgers. I feel it detracts from tasting the meat – especially when you are using a great, local source for the ground meat. I also wanted a healthier burger so I replaced the bun and heavy toppings with sautéed vegetables. I included a little bit of cheese because, in my opinion, every burger needs cheese. But instead of melting the cheese on top, I combined it with the meat which makes for a moist burger. My grilled burger with spinach, mushroom and gruyere cheese is the perfect healthy burger for summer!

For the pairing, I chose a Cotes du Rhone red wine because they are simple, yet elegant wines that will elevate any meal. And, the ingredients in this burger are very French (Dijon mustard, gruyere cheese) so it only seemed fitting to choose a French wine! I absolutely love this pairing…I hope you do too! Check out my Cotes du Rhone page to learn more.


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Shroom Burgers

These Vegetarian Shroom Burgers will rock your world! Take a crispy fried portobello mushroom with loads of melted cheese, add your toppings and be ready to say "YUM!".

On New Year's Eve this year, since (like the rest of the year) we were spending it at home, we decided to have a cook off of sorts. It was a great way to get the kids in the kitchen and ended up being SUCH a blast. Kenya, my little vegetarian, decided he wanted to recreate his favorite burger, the Shroom Burger, from Shake Shack, and it turned out amazing!

After our New Year's Even cook off, I knew I had to test these out again so that I could share them with you. I love re-thinking burgers and coming up with something more unique than your traditional beef burger. Don't get me wrong, I love a good juicy cheeseburger, but I am equally as obsessed with salmon burgers or chicken burgers or even a veggie burger. There are endless possibilities when it's burger night at your house!

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Why do we love this recipe? First off, the crispy-fried portobello mushroom gives a satisfying crunch, but the absolute best part is the explosion of cheese you get after you take your first bite. Who doesn't love cheese, right? Vegetarian burgers can be just as messy and delicious as their meat counterparts. Of course, don't forget the rest of the toppings! Lettuce, tomato, maybe some avocado slices? My mouth is watering just thinking about it!

Both vegetarians and meat-eaters alike will love this Shroom Burger. I guarantee it -- especially when you have these Shroom Burgers with a side of Air Fryer French Fries, Oven Baked Fries or Sweet Potato Fries! You can't go wrong with a burger and fries combination.


Braised Chicken with Pluots & Thyme

Summer is nearly here, and along with Summer heat and Summer fun, Oliver’s is super excited to welcome back Summer Stone Fruit! Come and check out our colorful assortment of these seasonal fruit favorites, like Certified Organic yellow or white Peaches and Nectarines from Nick Boldt, or stock up on summer snackers like fresh Rainier Cherries or sweet Apricots. Whether you enjoy them fresh or add them to your favorite dish, these juicy gems of Summer are worth savoring! If you’re looking to shake up your weekly dinner menu, then this dish is the one for you! Loaded with sweet pluots, savory herbs, and tender chicken, this twist on your standard braise is as classy as it is delicious. Try it served alongside wild rice and steamed green beans for a complete meal that’s out of this world.

*Sale prices valid through 6/15/21.


MUSHROOM SWISS BURGER

This is a mouthwatering mushroom swiss burger recipe that’s juicy and packed with flavor. A classic combo that is super easy to make at home as you can see from the video!

While some may add sauteed onions to this burger recipe and all sorts of condiments to the bread, I’m keeping it simple and basic here. At that point you’ll have the choice to kick it up and play around with flavors as much as you like!

So there are a few components to the recipe. The seasoning for your burgers is first.

Burger Seasoning

  • Salt
  • Pepper
  • Onion Powder
  • garlic Powder
  • Dried rosemary leaves

While the rosemary is optional and can be substituted with oregano or completely left out, I strongly recommend it! There’s something about rosemary, mushroom and Swiss cheese that’s uneatable!

I always add dry spice only to flavor my burgers since I don’t want chunks of garlic or any ingredients to over power. Also I know that some prefer a simple salt and pepper only spice so if you’re one of those, feel free to do that.

However, this burger seasoning has been so popular and everyone who’s tried it never went back and that’s why I urge you to make it as is before swapping any ingredient around!

Now let’s get to the details of the recipe.


100 HAMBURGER VARIATIONS

PEPPERONI PIZZA BURGER:
Grilled burger covered with pepperoni, Mozzarella cheese and pizza sauce.

VERDE BURGER:
Grilled ground beef mixed with seasoned garlic, topped with piquant Italian Verde sauce made with parsley, onions and capers.

CLASSIC BURGER:
Hamburger with ketchup, mustard and pickles.

GREEK BURGER:
Topped with herbed Feta cheese, black olives and onions.

HICKORY BURGER:
Beef patty covered with cheddar cheese, bacon and hickory barbecue sauce.

MEAT-O-RAMA PIZZA BURGER:
Ground beef patty stuffed with Mozzarella cheese, diced tomatoes and pizza sauce, and topped with pepperoni and bacon.

CAESAR BURGER:
Ground beef seasoned with garlic and black pepper, on a crusty roll, accented with Caesar dressing, romaine lettuce and avocado slices.

BROCCO BURGER:
Ground beef patty dressed with a blend of melted Cheddar cheese and cooked broccoli.

GYRO BURGER:
Hamburger topped with white onions, tomatoes and yogurt cucumber dressing.

BARBEQUE BURGER:
Ground beef grilled with a tangy barbeque sauce and hot peppers.

ONION BURGER:
Grilled ground beef seasoned with dried onion soup mix, and blanketed with grilled and raw onions.

BISTRO BURGER:
Ground beef covered with caramelized onions, Brie cheese and crisp bacon, served on a walnut bun.

BLUE MOON BURGER:
grilled burger topped with Bleu cheese, sautéed mushrooms, lettuce and tomato served on an onion bun.

BAO-WOW BURGER:
Chili seasoned ground beef served on a Chinese Bao bun with soy-ginger mayonnaise and Asian slaw on the side.

COWBOY BURGER:
Grilled mushrooms, grilled onion, bacon and Monterey Jack cheese on a flavorful beef patty.

CHICAGO BURGER:
Grilled beef burger with sweet relish, chopped onion, ketchup, mustard and hot peppers.

FRENCH BISTRO BURGER:
Hamburger adorned with walnuts, Gruyère cheese and garlic mustard mayonnaise, on a French roll.

STICKY BURGER:
Grilled burger spread with peanut butter, bacon and Jack cheese.

FIVE-SPICE BURGER:
Ground beef seasoned with Chinese five-spice, grilled, and served with a soy-ginger sauce.

OLIVE FESTIVAL PIZZA BURGER:
Beef burger stuffed with mozzarella cheese and pizza sauce covered with sliced black and green olives.

SHRIMPY BURGERS:
Mini grilled burgers decorated with cream cheese, cocktail sauce and chopped shrimp.

ROWDY REUBEN BURGER:
Grilled beef patty smothered with melted Swiss cheese, thousand island dressing and zesty coleslaw, served on marble rye.

EARTH & TURF BURGER:
Grilled ground beef, beneath a golden porcini mushroom sauce with grilled zucchini squash and sweet red bell peppers.

EGG BURGER:
A lean ground beef patty paired with a fried or scrambled egg.

THAI-COBB BURGER:
Grilled ground beef served with avocado, tomatoes and bean sprouts, accented with a light peanut dressing.

HORSERADISH-GARLIC BURGER: Topped with onions, garlic and horseradish.

STROGANOFF BURGER:
Ground beef patty dressed with sour cream, grilled onions, Swiss cheese, lettuce and tomato, served on a fresh wheat bun.

TRATTORIA BURGER:
Grilled beef burger layered with roasted red bell peppers, pesto mayonnaise, and Mozzarella cheese, served on focaccia bread.

PEKING BURGER:
Mix ground beef with a dash of Peking marinade, and grill. Serve topped with julienned mixed greens and an Asian flavored plum vinaigrette. (Marinade: Hoisin sauce, minced garlic, grated ginger, Chinese five-spice, salt and black pepper.)

SPICY BURGER:
Jack cheese melted on a lean ground beef burger with jalapeño peppers and onions.

CORDON BLEU BURGER:
Ground beef patty beneath a layer of sliced ham, Swiss cheese and Dijon mustard.

BURGER AL FORNO:
Ground beef seasoned with robust Italian seasonings, fresh garlic, and rosemary, served with a golden Parmesan crust.

GARLIC BURGER: Garlic powder mixed into ground beef, grilled, topped with garlic cheese and a dollop of garlic mayonnaise.

CORNY BURGER:
Tangy corn relish atop a beef patty. (Red pepper, corn, white vinegar, ground red pepper, salt and green onions.)

THE BEEFSTER:
Grilled hamburger patty topped with roast beef, horseradish and Muenster cheese, served on an onion roll.

MILANESE BURGER:
Ground beef patty lightly coated with bread crumbs, Parmesan cheese and oregano, pan fried till done. Accented with watercress sprigs and vinaigrette.

SIMPLE CHEESEBURGER:
Ground round burger layered with your choice of Wisconsin cheese.

BIG ISLAND BURGER:
Hamburger stuffed with Mozzarella cheese, covered with Canadian bacon and pineapple.

TACO BURGER:
topped with shredded lettuce, tomato, sour cream, and black olives.

BREAKFAST OMELET BURGER:
Grilled ground beef patty piled high with diced ham, Cheddar cheese, mushrooms and green peppers, served on a toasted English muffin.

WALLA WALLA BURGER:
Hamburger pan fried in sweet & sour chutney made with sautéed white onions, raisins, mustard seed and Marsala wine. Served on thick sliced Texas toast.

GERMAN CLASSIC:
Grilled burger with aged Cheddar cheese and Düsseldorf mustard.

BLUE BAYOU BURGER:
Topped with crumbled Bleu cheese, lettuce, tomato, hot pepper mayonnaise, served on a sesame seed bun.

CHILI BURGER:
Hearty beef burger hidden beneath your favorite homemade chili and shredded cheese.

KALAMATA BURGER:
Chopped green & Greek kalamata olives mixed with cream cheese spread on a grilled hamburger.

LUCKY BURGER:
Grilled beef burger on sesame rye bread, layered with hot-sweet mustard, prepared horseradish, sharp Cheddar, green apple slices, red apple slices and sliced almonds.

PINWHEEL BURGER:
Different colored, quartered cheese slices arranged in a pinwheel design melted atop a grilled burger.

SANTA FE BURGER ASADA:
Grilled ground beef brushed with chili puree, placed on a torta bun with bean dip, guacamole and sour cream.

ANCHOVY PIZZA BURGER:
Anchovies, Mozzarella cheese and pizza sauce stuffed into a grilled hamburger.

NORTH WOODS BURGER:
Grilled ground beef stuffed with a wild mushroom sauce featuring shiitake, chanterelle, oyster and hedgehog mushrooms. Enhance with yellow and red bell peppers.

CAJUN BURGER:
Seasoned ground beef grilled with Cajun spices and spiced up with Jalapeño cheese, chili mayonnaise and pico de gallo sauce.

BLACK JACK BURGER:
Melted jack cheese over a Cajun blackened beef burger, served on a sesame bun with Creole mayonnaise, onions and tomatoes.

DOUBLE DECKER PIZZA BURGER:
Cheddar cheese and pizza sauce between two thin beef patties.

THE GOUDA BURGER:
Sliced Gouda cheese and grilled zucchini atop a grilled hamburger.

SIMPLE TWIST BURGER:
Lean ground beef patty served with a slice of tomato and grated Asiago cheese on a hard roll.

PINEAPPLE-GRUYERE BURGER:
Topped with grilled fresh pineapple and smoked Gruyère cheese.

TEX-MEX BURGER:
Grilled ground beef piled with guacamole, onions and bacon.

CHEESY PIZZA BURGER:
Lean burger covered with pizza sauce, Provolone, sharp Cheddar and Mozzarella cheeses.

PROVOLONE RANGER BURGER:
Seasoned ground beef coated with Provolone cheese, warm black olives and tomatoes, served on focaccia bread.

GORGONZOLA BURGER:
Hamburger stuffed with Gorgonzola cheese, grilled and spread with sweet mustard.

GINGER-ISLAND BURGER:
Mix uncooked ground beef with soy sauce, ginger, cilantro and sesame oil, then grill.

TEXAS RED BURGER:
grilled beef patty served open-faced and smothered with chili, cheddar and Monterey jack cheeses and grilled onion.

BEANY BURGER:
Dried Cajun seasoning mixed with ground beef blanketed with pork-n-beans.

SMOKEY BURGER:
Beef burger topped with roasted balsamic onions, grilled bacon and smoked cheese.

DIETERS BURGER:
Grilled lean ground beef patty with low-fat cottage cheese and no bun.

OUTBACK BURGER:
Grilled burger topped with tender cactus, green salsa and spicy pepper cheese.

WORCESTERSHIRE BURGER:
Hamburger covered with mushrooms sautéed in Worcestershire sauce.

DILLY CHEESEBURGER:
Grilled burger seasoned with fresh dill and adorned with Provolone cheese, sautéed mushrooms and grilled onions.

CHEESEBURGER IN PARADISE:
Beef patty lightly dressed with melted Brick cheese, pineapple slice and shredded coconut.

RANCH-HAND BURGER:
Hamburger piled with pinto beans, bacon, chilies and cheddar cheese on a potato roll.

ALPINE BURGER:
Lean ground beef smothered in sautéed mushrooms and Swiss cheese.

GARDEN-FRESH BURGER:
Ground beef mixed with onions, beets and potatoes, accented with dilled sour cream.

WEST INDIES BURGER:
Ground beef mixed with cilantro, garlic, lime juice, curry powder, cumin, allspice and hot sauce. Grill and accent with mango chutney.

FAJITA BEEF BURGER:
Patty mixed with fajita seasoning, and wrapped with guacamole, sour cream, shredded lettuce, diced tomatoes and salsa, served in a flour tortilla.

BRUSCHETTA BURGER:
Italian seasoned ground beef with fresh tomato and basil, served on toasted garlic French bread.

SUNSHINE BURGER:
Aged Cheddar cheese, sprouts, scallions and avocado, embellishing a lean beef burger, served on a whole wheat bread.

BEEF LT:
Burger prepared BLT style - bacon, lettuce, tomato and mayonnaise on grilled tomato bread.

PESTO BURGER:
Cooked spinach, Mozzarella cheese and pesto sauce served atop a grilled beef patty.

FLANK STEAK CHILI BURGER:
Ground flank steak seasoned with cumin and cayenne pepper, heightened with black bean chili.

MEDITERRANEAN BURGER:
Beef patty seasoned with Mediterranean spices (hot paprika, garlic, cumin, oregano leaves, mint leaves), grilled and served with gyro sauce in pita bread.

PITA PIZZA BURGER:
Ground beef patty grilled, covered with an herb seasoned tomato sauce and melted Italian cheeses, served on a pita loaf.

PARISIAN BURGER:
Topped with crumbled Bleu cheese, marinated red onions and tomatoes served on a croissant.

TOUGH TEXAN BURGER:
Ground beef seasoned with hot sauce and dried red peppers, smothered with pepper cheese and barbeque sauce, served on thick Texas Toast.

APHRODISIAC BURGER:
Grilled beef patty lovingly stuffed with oysters and dressed with steak sauce.

BLEU CHEESE BURGER:
Crumbled Bleu cheese and bacon covering a grilled hamburger.

VEG-HEAD BURGER:
Lean ground beef piled with cucumber slices, tomatoes, sprouts, creamy dill dressing, served on sun-dried tomato bread.

DRAGON BURGER:
Grilled ground beef patty, Limburger cheese and raw onion on an onion roll.

CRABBY BURGER:
Shredded crab salad with Swiss cheese atop a beef patty served on a croissant.

HAWAIIAN SUPREME:
Ground beef patty stuffed with crushed pineapple, topped with a candied apple slice and sweet & sour sauce.

TORTILLA BURGER:
Beef mixed with onion, dried oregano and basil. Grilled and wrapped with tomato, mozzarella and Parmesan cheeses, all in a soft tortilla shell.

THE ISLANDER BURGER:
Beef patty smothered with thousand island dressing, with lettuce, tomato and pickle.

CALIFORNIA BURGER CHIFFONADE:
Chopped walnuts, garlic and black pepper mixed into ground beef and grilled. Burger topped with guacamole, lettuce, Brick cheese and red onion.

POTATO CHIP BURGER:
Hamburger accented with your favorite potato chips, ketchup and mustard.

BAGEL BURGER:
Lean ground beef patty served with tomato and onion on a fresh bagel with flavored cream cheese.

JALAPENO BURGER TOPPER:
Ground beef seasoned with diced jalapeño peppers, a splash of hot pepper sauce, and grilled. Top with melted cheddar and cream cheese.

BASIC BURGER:
Grilled ground round burger seasoned with salt and pepper.

BURGER AU POIVRE:
Grilled ground beef served with crumbled Bleu cheese, coarse ground pepper, chopped parsley and mozzarella cheese on Vienna bread.

SCANDINAVIAN BURGER:
Dill-seasoned ground beef patty covered in Gruyère and Cheddar cheeses, lettuce, cucumber slices, red onion, and served on a rye bun.

BILLY BURGER:
Grilled hamburger with ketchup only, no mustard, no pickles, nor onions. Don't forget to cut it in half!

BRIE BURGER:
Herbed Brie, warmed and placed over granny smith apples atop a lean ground beef.