Beef recipe - 45 minutes

Mushroom Swiss Stack

The mushrooms are cooked in two stages so they brown instead of steaming. A small amount of thyme mustard cuts through the rich cheese and beef without making the burger taste like a sauce sandwich.

Ingredients and preparation

What this recipe makes: Deeply browned mushrooms, nutty Swiss cheese, and thyme mustard over a seared beef patty. The authored yield is 4 servings and the working time is about 45 minutes.

Ingredient plan: The recipe uses: 600 g ground beef, about 20 percent fat; 350 g cremini or chestnut mushrooms, sliced; 4 slices Swiss-style cheese; 4 sesame burger buns; 1 small shallot, finely sliced; 1 tablespoon unsalted butter; 1 tablespoon neutral oil; 2 tablespoons Dijon mustard; 1 teaspoon fresh thyme leaves; Salt and black pepper.

  • 600 g ground beef, about 20 percent fat
  • 350 g cremini or chestnut mushrooms, sliced
  • 4 slices Swiss-style cheese
  • 4 sesame burger buns
  • 1 small shallot, finely sliced
  • 1 tablespoon unsalted butter
  • 1 tablespoon neutral oil
  • 2 tablespoons Dijon mustard
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper

Step-by-step method

First stage: Mix the Dijon mustard with half the thyme. Set it aside for assembly. Heat a wide skillet over medium-high heat. Add the oil and mushrooms in one loose layer, working in batches if needed. Leave the mushrooms undisturbed until browned, then toss and cook until their released moisture evaporates. Add butter, shallot, remaining thyme, salt, and pepper.

Finish and serve: Shape the beef into four patties and season them. Cook in a separate hot skillet, turning once. Top each patty with Swiss cheese and cover for the final minute. Toast the buns while the cheese melts. Spread thyme mustard on the buns, add each patty, and spoon the browned mushrooms on top.

  • Mix the Dijon mustard with half the thyme. Set it aside for assembly.
  • Heat a wide skillet over medium-high heat. Add the oil and mushrooms in one loose layer, working in batches if needed.
  • Leave the mushrooms undisturbed until browned, then toss and cook until their released moisture evaporates. Add butter, shallot, remaining thyme, salt, and pepper.
  • Shape the beef into four patties and season them. Cook in a separate hot skillet, turning once.
  • Top each patty with Swiss cheese and cover for the final minute. Toast the buns while the cheese melts.
  • Spread thyme mustard on the buns, add each patty, and spoon the browned mushrooms on top.

Why it works and substitutions

Technique: A wide pan lets mushroom moisture evaporate quickly enough for browning to resume. Butter is added after the mushrooms brown so its milk solids do not burn during the first hot stage. Sharp mustard supplies acidity and keeps the rich topping from feeling heavy. Brush mushrooms clean or rinse them quickly, then dry them well before slicing. Salt mushrooms near the end of cooking so they brown before releasing extra water. Pile the mushrooms in the center of the patty to keep them inside the bun.

Substitutions: Use sliced oyster mushrooms for a meatier texture. Replace Swiss-style cheese with provolone or a mild smoked cheese. Spread mashed white beans on the bun and double the mushrooms for a meat-free stack.

  • Use sliced oyster mushrooms for a meatier texture.
  • Replace Swiss-style cheese with provolone or a mild smoked cheese.
  • Spread mashed white beans on the bun and double the mushrooms for a meat-free stack.