Skillet Mushroom Swiss Burgers with Croix Valley Worcestershire

Juicy beef burgers, melted Swiss cheese, and a generous pile of browned mushrooms and onions make this a steakhouse-style dinner you can cook right on the stove.

Croix Valley Worcestershire Sauce & Steak Marinade brings savory, tangy depth to both the burger patties and the mushroom topping. Serve with oven fries or a simple green salad for a satisfying dinner without firing up the grill.

Skillet Mushroom Swiss Burgers

Servings: 4 burgers
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Ingredients

• 1 1/2 pounds ground beef, preferably 80/20
• 3 tablespoons Croix Valley Worcestershire Sauce & Steak Marinade, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon salt, plus more to taste
• 8 ounces cremini or white mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 tablespoons water, plus more if needed
• 4 slices Swiss cheese
• 4 burger buns, split
• Mayonnaise or Dijon mustard, optional, for serving

Directions

1. Shape the burgers. In a bowl, gently combine the ground beef with 1 tablespoon Croix Valley Worcestershire, garlic powder, 1/4 teaspoon pepper, and 1/4 teaspoon salt. Mix just until combined, then form four patties slightly wider than your buns. Make a shallow indentation in the center of each. Refrigerate while you cook the topping.
2. Brown the mushrooms and onions. Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and spread them out. Cook for 4–5 minutes, stirring occasionally, until they begin to brown. Add the onion, reduce to medium, and cook for another 8–10 minutes until the onions soften and the mushrooms are well browned.
3. Add the savory finish. Stir in the remaining 2 tablespoons Worcestershire, 2 tablespoons water, and remaining 1/4 teaspoon pepper. Scrape up the browned bits and simmer for 1–2 minutes until the topping is glossy and the liquid has mostly reduced. Taste and add salt only if needed. Transfer to a bowl and cover loosely.
4. Sear the burgers. Return the skillet to medium-high heat, wiping out any dark residue if needed. Add the patties and cook for about 4–5 minutes per side, adjusting the heat if they brown too quickly. Don’t press them down. Check with an instant-read thermometer: ground beef must reach 160°F at the center. Cooking time varies with thickness.
5. Melt the cheese. Once the burgers are cooked, reduce the heat to low and top each with Swiss cheese. Cover briefly until melted, about 1 minute.
6. Toast and assemble. Toast the buns in a separate skillet or under the broiler, watching closely. Spread with mayonnaise or Dijon if desired, add a cheesy burger, and pile on the warm mushrooms and onions. Serve immediately.

Make the Most of the Mushrooms

Let the mushrooms sit against the hot pan between stirs so they brown instead of simply steaming. If your skillet is small, cook them in batches. The Worcestershire goes in after browning, giving the topping its rich finish without keeping the mushrooms wet while they cook.

What to Serve Alongside

Oven fries, roasted potato wedges, or a crisp green salad keep this dinner simple. For a bun-free plate, serve the burger and mushroom topping beside roasted potatoes.

Leftovers

Refrigerate cooked burgers and mushroom topping within 2 hours and use within 3–4 days. Store buns separately. Reheat the burgers to 165°F and warm the topping in a skillet with a small splash of water before assembling.

Ingredient note: Croix Valley Worcestershire contains soy. Check all product labels when cooking for dietary needs; the finished burgers also include dairy and, with regular buns, wheat.

Keep the savory flavor going: shop Croix Valley Worcestershire Sauce & Steak Marinade for burgers, marinades, mushrooms, stews, and more.