Open-face Mushroom Swiss Burgers with Grilled Onions

It’s “open” so that you can pile tons of freshly grilled mushrooms and onions on a double cheeseburger without overloading in bread.


  • 1lb lean ground beef
  • Shredded Swiss cheese
  • Yellow onion, sliced
  • Mushrooms, cremini or white, sliced.
  • Baby spinach, hand torn removing stems.
  • Bun: English muffin, brioche or plain hamburger bun.


Allow 20-30 minutes to reduce onions in 1 tbsp olive oil at medium heat, seasoned with salt and pepper. After 15 minutes, add mushrooms and 2 tbsp water. Toss frequently. Set aside in a covered bowl to stay warm. Keep pan for burgers.

Roll hamburger into 1/3 lb balls and season with salt and pepper. Flatten into 1/2″ patties and sauté in pan from onions and mushrooms, 6 minutes per side until 135F.

Set 2 patties on 1 half of toasted bun each, adding 1/4 cup shredded cheese (or more – seriously, add more).

Add torn baby spinach, without stems.

Cover both patties with mounds upon mounds of onions and mushrooms.

No additional condiments are required, but don’t hesitate to experiment with:

  • Roasted bell peppers
  • Pepperoncini or banana peppers
  • Dijon mustard
  • Roasted cherry tomatoes
  • Dill pickles and sriracha (you need to try this!)

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