Swiss Pan Burgers with Rosemary Mushroom Sauce Recipe



  • 1 lb ground beef (80/20 lean to fat ratio is ideal)
  • 1 small shallot, minced (about 3 tablespoons)
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 4 slices Swiss cheese

Rosemary Mushroom Sauce

  • 2 tablespoons butter, divided
  • 8 ounces sliced mushrooms (cremini or white button work well)
  • 1 clove garlic, minced
  • 1 cup beef broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

To Serve

  • 4 hamburger buns (brioche buns are a great choice)


1. Prep work

  • Mince the shallot and rosemary.
  • Slice the mushrooms.

2. Make the burger patties

  • In a large bowl, combine ground beef, shallot, half the rosemary, Worcestershire sauce, salt, and pepper.
  • Mix until just combined, being careful not to overwork the meat.
  • Divide the mixture into 4 equal portions and gently shape into patties.

3. Cook the burgers

  • Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat.
  • Add burger patties in a single layer and cook for 4-5 minutes per side for medium doneness (adjust time for desired doneness).
  • During the last minute of cooking, top each patty with a slice of Swiss cheese and allow to melt slightly.
  • Remove burgers from the pan and loosely cover with foil to keep warm.

4. Make the sauce

  • Melt 1 tablespoon of butter in the same skillet. Add mushrooms and sauté until softened and golden brown, about 5 minutes.
  • Add garlic and the remaining rosemary, and cook for another minute, stirring constantly.
  • Pour in beef broth, salt, and pepper, and bring to a simmer. Reduce heat and simmer for 5-7 minutes, until the sauce has thickened slightly.
  • Stir in the remaining tablespoon of butter until melted for added richness.

5. Assemble and Serve

  • Lightly toast your hamburger buns.
  • Place burgers on the bottom buns, top with a generous amount of the rosemary-mushroom sauce, and add the top buns.
  • Serve immediately with your favorite sides like fries, onion rings, or a salad.


  • Don’t overmix the meat: Handle the ground beef mixture gently to keep the burgers tender.
  • Customize your toppings: Add your favorite burger toppings like lettuce, tomato, onions, or pickles.
  • Cheese matters: Swiss cheese is classic, but Gruyere or provolone are also great with this recipe.
  • Let the burgers rest: Allowing the burgers to rest for a few minutes allows the juices to redistribute, making them extra juicy.


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