I packed all my burger dreams into this juicy Mushroom Swiss Burger, loaded with savory mushrooms, melty cheese, and that crave-worthy Red Robin inspired flair. One bite and it just might become your new must-have burger night favorite.

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I have a serious weakness for a messy mushroom Swiss burger, and this Red Robin inspired version hits every craving I want from a restaurant-style stack. The juicy patty, the savory cremini mushrooms, the melty Swiss cheese, that rich bite that drips down my fingers.

Obsessed. I love how bold and unapologetic it tastes, like the burger I order when I’m not pretending to want a salad.

And honestly, I’m here for the whole thing: the saucy edges, the beefy bite, the mushroom-loaded top, the cheese pull. But the best part?

I get that big burger moment right at home.

Ingredients

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Ground beef brings the juicy, diner-style bite you’re really here for.
Worcestershire adds that savory kick that makes the patty taste bigger.
Garlic powder keeps things cozy without taking over the whole burger.
Salt and pepper do the simple, important work.
Don’t skip them.
Mushrooms make it earthy, hearty, and a little Red Robin-ish.
Butter gives the mushrooms richness and makes toasted buns taste amazing.
Onion adds soft sweetness, especially when it gets a little golden.
Swiss cheese melts smooth and gives that classic mushroom burger vibe.
Brioche buns are soft, slightly sweet, and very burger-friendly.
Lettuce brings crunch, so it doesn’t feel too heavy.
Tomato adds freshness and a little juicy snap.
Plus red onion and pickles bring tang, crunch, and attitude.
Basically, mayo, ketchup, and mustard make it saucy and familiar.

Ingredient Quantities

1 1/2 pounds 80/20 ground beef

1 teaspoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

8 ounces cremini or baby bella mushrooms, sliced

1 tablespoon olive oil

2 tablespoons unsalted butter, divided (1 tbsp for mushrooms, 1 tbsp for toasting buns)

1 medium yellow onion, thinly sliced

4 slices Swiss cheese

4 brioche or hamburger buns

4 leaves iceberg or romaine lettuce

4 tomato slices

Red onion slices, to taste

Pickle slices, to taste

Mayonnaise, to taste

Ketchup, to taste

Yellow mustard, to taste

How to Make this

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1. In a large bowl combine 1 1/2 pounds 80/20 ground beef, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper; mix gently and form into four even patties about 3/4 inch thick.

2. Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat until butter melts and foam subsides.

3. Add 8 ounces sliced cremini or baby bella mushrooms and 1 medium thinly sliced yellow onion to the skillet; sauté, stirring occasionally, until mushrooms are browned and onions are soft and caramelized, about 8 to 10 minutes; season lightly with salt and pepper to taste; transfer to a plate and keep warm.

4. Wipe the skillet clean or heat a griddle over medium-high heat; cook the patties 3 to 5 minutes per side for medium, or until desired doneness, flipping once; season the tops with a pinch of salt and pepper as they cook.

5. In the final minute of cooking place one slice Swiss cheese on each patty and cover the pan briefly to melt the cheese.

6. While cheese melts, butter the cut sides of 4 brioche or hamburger buns with the remaining 1 tablespoon unsalted butter and toast them in a separate skillet or under a broiler until golden.

7. Spread mayonnaise, ketchup, and yellow mustard on buns to taste.

8. Assemble each burger by placing a buttered bottom bun, a leaf of iceberg or romaine lettuce, a tomato slice, the Swiss-topped patty, a generous portion of the sautéed mushrooms and onions, red onion slices and pickle slices to taste.

9. Finish with the top bun, press gently, serve immediately and enjoy your Red Robin inspired Mushroom Swiss Burger.

Equipment Needed

1. Large mixing bowl
2. Measuring spoons
3. Chef knife
4. Cutting board
5. Large skillet (or griddle)
6. Spatula or metal turner for flipping patties
7. Silicone or wooden spoon for sautéing mushrooms and onions
8. Plate for resting cooked mushrooms and finished patties
9. Butter knife for spreading condiments and butter on buns

FAQ

Q: What is the best way to form patties so they hold together and cook evenly? A: Divide the 1 1/2 pounds into four equal portions, gently form into 3/4 inch thick patties, and press a shallow dimple in the center of each to prevent doming during cooking.

Q: How do I cook mushrooms and onions so they are flavorful and not watery? A: Cook mushrooms and onions over medium-high heat in olive oil and 1 tablespoon butter until deeply browned and most moisture has evaporated, about 8 to 10 minutes, stirring occasionally.

Q: What internal temperature should the burgers reach for safe doneness? A: For a medium burger aim for 160 F internal temperature using a meat thermometer. This ensures safety for ground beef while keeping juiciness.

Q: Can I make components ahead of time? A: Yes. Sautéed mushrooms and onions keep well in the refrigerator for 3 to 4 days. Patties can be shaped and refrigerated for 24 hours or frozen for up to 3 months.

Q: What are good substitutions if I do not have Swiss cheese or brioche buns? A: Use provolone or Gruyere for similar melt and flavor. Any sturdy hamburger bun, potato roll, or kaiser roll works in place of brioche.

Q: How do I prevent the burgers from shrinking too much while cooking? A: Use 80/20 beef as listed, avoid overworking the meat when forming patties, and cook on a hot surface without pressing down on the patties while they cook.

Red Robin Inspired Mushroom Swiss Burger Recipe Substitutions and Variations

1 1/2 pounds 80/20 ground beef: 1) 85/15 or 80/20 ground chuck for similar fat and flavor, 2) ground sirloin or 90/10 for leaner burgers, 3) ground turkey or chicken for lower fat alternative, 4) plant-based ground beef substitute for vegetarian option
8 ounces cremini or baby bella mushrooms: 1) sliced portobello for meatier texture, 2) shiitake for deeper umami, 3) canned sliced mushrooms for convenience
4 slices Swiss cheese: 1) Gruyere for nuttier flavor, 2) provolone for mild meltiness, 3) fontina for creamier texture, 4) mild cheddar for sharper taste
4 brioche or hamburger buns: 1) potato rolls for soft, tender crumb, 2) sesame seed or kaiser rolls for firmer structure, 3) ciabatta or sourdough for extra chew and flavor, 4) large lettuce leaves for a low carb option

Pro Tips

1. Handle the meat gently and chill the formed patties for 15 minutes before cooking. That light touch keeps them tender, and a short chill helps them hold together so they do not shrink into hockey pucks on the griddle.

2. Salt the patties just before they hit the heat, not long before. Early salting can draw moisture out; salting right at the pan gives a better crust and juicier interior.

3. Give the mushrooms and onions time to brown without crowding the pan. Cook them over medium heat, stirring less often once they start color, so natural sugars develop and you get deep caramelization and concentrated flavor.

4. When melting the Swiss, cover the pan or add a splash of water and cover for 30 to 60 seconds to trap steam. You get perfectly gooey cheese without overcooking the patty.

Red Robin Inspired Mushroom Swiss Burger Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

966

kcal

Equipment: 1. Large mixing bowl
2. Measuring spoons
3. Chef knife
4. Cutting board
5. Large skillet (or griddle)
6. Spatula or metal turner for flipping patties
7. Silicone or wooden spoon for sautéing mushrooms and onions
8. Plate for resting cooked mushrooms and finished patties
9. Butter knife for spreading condiments and butter on buns

Ingredients

1 1/2 pounds 80/20 ground beef
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces cremini or baby bella mushrooms, sliced
1 tablespoon olive oil
2 tablespoons unsalted butter, divided (1 tbsp for mushrooms, 1 tbsp for toasting buns)
1 medium yellow onion, thinly sliced
4 slices Swiss cheese
4 brioche or hamburger buns
4 leaves iceberg or romaine lettuce
4 tomato slices
Red onion slices, to taste
Pickle slices, to taste
Mayonnaise, to taste
Ketchup, to taste
Yellow mustard, to taste

Directions

In a large bowl combine 1 1/2 pounds 80/20 ground beef, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper; mix gently and form into four even patties about 3/4 inch thick.
Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat until butter melts and foam subsides.
Add 8 ounces sliced cremini or baby bella mushrooms and 1 medium thinly sliced yellow onion to the skillet; sauté, stirring occasionally, until mushrooms are browned and onions are soft and caramelized, about 8 to 10 minutes; season lightly with salt and pepper to taste; transfer to a plate and keep warm.
Wipe the skillet clean or heat a griddle over medium-high heat; cook the patties 3 to 5 minutes per side for medium, or until desired doneness, flipping once; season the tops with a pinch of salt and pepper as they cook.
In the final minute of cooking place one slice Swiss cheese on each patty and cover the pan briefly to melt the cheese.
While cheese melts, butter the cut sides of 4 brioche or hamburger buns with the remaining 1 tablespoon unsalted butter and toast them in a separate skillet or under a broiler until golden.
Spread mayonnaise, ketchup, and yellow mustard on buns to taste.
Assemble each burger by placing a buttered bottom bun, a leaf of iceberg or romaine lettuce, a tomato slice, the Swiss-topped patty, a generous portion of the sautéed mushrooms and onions, red onion slices and pickle slices to taste.
Finish with the top bun, press gently, serve immediately and enjoy your Red Robin inspired Mushroom Swiss Burger.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.