Open-Faced Mushroom-Swiss Burger

Burgers flavored with fresh garlic and a little horseradish are smothered in sautéed mushrooms, onions and melted Swiss cheese, then served atop a toasty, garlic-buttered English muffin. You’ll need a knife and fork, but we guarantee you won’t miss the extra bread. Serve with coleslaw and fresh sliced tomatoes on the side.

Open-Faced Mushroom-Swiss Burger

Open-Faced Mushroom-Swiss Burger

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Juicy, open-faced burgers flavored with garlic, topped with sautéed onions, mushrooms and Swiss cheese and served on a garlic-toasted English muffin.


  • 1 lb lean ground beef (we used grass-fed)
  • 3 teaspoons garlic, very finely chopped, divided
  • 1 tablespoon mayonnaise
  • 1 tablespoon panko crumbs
  • 2 teaspoons prepared horseradish (optional)
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced and separated into rings
  • 8 ounces mushrooms, sliced
  • 2 English muffins, separated into halves
  • 1-1/2 tablespoons butter, softened
  • 4 slices Swiss cheese


  1. Place the ground beef, 1 teaspoon of the garlic, the mayonnaise, panko crumbs, horseradish, salt and a few grinds of black pepper in a mixing bowl. Using your hands, combine thoroughly and form into 4 equally sized patties. Cover and set aside.
  2. In a large pan, heat the vegetable oil over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 6 minutes.
  3. Add 1-1/2 teaspoons of garlic and continue cooking until the garlic is fragrant, 1 minute longer. Add the mushrooms and season to taste with salt and freshly ground black pepper.
  4. Cook, stirring often, until the entire mixture is caramelized and tender, about 15 minutes total. Transfer to a bowl and set aside.
  5. While the onions and mushrooms cook, preheat the oven to 350°F. Add the remaining 1/2 teaspoon of garlic to the softened butter and mix well.
  6. Spread each English muffin half with the garlic butter. Arrange the muffin halves on a baking sheet and bake until crisp and light golden, 5 minutes. Remove from the oven and set aside.
  7. Heat the pan to medium-high (add a touch of oil if needed) and cook the burgers to desired doneness, 1-1/2 to 2 minutes per side. Transfer to a plate and allow to rest for 2 minutes.
  8. Place 1/2 slice of Swiss cheese on each muffin half, top with a burger and a portion of the onion-mushroom mixture.
  9. Add the remaining 1/2 slice of cheese to each and return to the oven for 2 to 3 minutes, or until the cheese has melted. Transfer to plates and serve immediately.


About the burgers:

Today's recommended food safety practices have us cooking our burgers a little longer than we'd necessarily like, however, we find adding the mayo and crumbs to the beef really helps the burgers stay juicy. The quantities we use (1 tablespoon of each per pound of meat) are small enough that the texture of the burger isn't affected.