Mushroom Swiss Burgers

Savory sautéed mushrooms and melted Swiss on a perfectly seasoned burger with peppery greens.


  • 4 slices Swiss cheese
  • Arugula
  • 4 Canyon Bakehouse Burger Buns
  • 1 lb. Ground Beef
  • 3 Tbsp. Onion, minced
  • 1Tbsp. Worcestershire Sauce
  • 3 Cloves Garlic, minced
  • Salt and Pepper, to taste
Sautéed Mushrooms
  • 8 oz. Mushrooms
  • 2 Shallots, minced
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Butter
  • 1 tsp. Fresh Thyme Leaves
  • Salt and Pepper


  1. In a large mixing bowl, combine the ground beef, onion, Worcestershire sauce, 1/3 of the garlic, salt and pepper.
  2. Form the meat mixture into 4 patties, slightly flattened. Set aside and prepare the grill.
  3. Heat the olive oil in a large sauté pan over medium-high heat. Add the shallots to the pan and sauté until softened and just browning.
  4. Add the butter and mushrooms to the shallots and sauté for 2-3 minutes before adding the remaining garlic. Season with salt and pepper.
  5. Add the thyme leaves and cook the mixture for another 2 minutes. Remove from heat.
  6. Place the patties on the grill. Cook until browned on both sides and tension can be felt in the center.
  7. Right off the grill, place a slice of swiss cheese onto each patty.
  8. To assemble each burger, place the cheese covered patties onto four buns. Top with sautéed mushrooms and arugula.