Mushroom and Swiss Frisco burger

A savory mushroom and melty Swiss cheese burger on butter-toasted sourdough. Are you salivating yet or what.
Instructions for 1 burger
schedule 10 minutes
schedule 20 minutes
schedule 30 minutes


Mushrooms and sauce
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 to 3 ounces sliced mushrooms
  • 2 teaspoons all-purpose flour
  • 14 cup beef or chicken broth
  • 1 tablespoon marsala wine
  • salt and ground black pepper
Burger cooking and assembly
  • 2 slices of sourdough bread
  • 2 tablespoons butter, softened
  • 13 pound ground beef (80/20)
  • 2 slices of Swiss cheese
  • 2 to 4 tablespoons mayonnaise
  • 2 slices of cooked bacon (optional)
  • mushrooms and sauce (from above)
  • salt and ground black pepper


Mushrooms and sauce: to a small pan over medium heat, add olive oil and butter.

When the butter is melted and bubbly, add your sliced mushrooms. Cook for about 5 minutes until the mushrooms are softened.

Add 2 teaspoons of all-purpose flour and cook, stirring frequently until the flour is mixed in well with the mushrooms, about 1 minute.

Add beef broth and marsala wine and cook until the sauce has reduced and thickened, about 3 to 5 minutes. Once the sauce has thickened a little, turn the heat under the pan to low while you cook the rest of your burger.

Burger cooking and assembly: spread butter on one side of each piece of sourdough bread.

Place a medium skillet or griddle over medium heat. Once the pan has pre-heated for 4 or 5 minutes add the slices of bread, butter side down. Toast for 2 to 4 minutes or until the outside surface of the bread is golden brown and toasty. You can toast the other side of the bread if you want, but it's not required.

Raise the temperature under your pan/griddle to medium-high

Once the bread is toasted to your liking, form the third pound of ground beef into a thin patty (about a 3/4-inch thick) that is a little bit wider than your toast (or as close as you can get). Salt and pepper the ground beef patty and place the seasoned side down in the hot pan. Season the second side and allow the patty to cook, untouched, for 3 to 4 minutes.

Flip the patty and add one or two slices of Swiss cheese on top of the patty. Cover the pan to help the cheese melt and cook the second side for at least 2 minutes. If you're worried about undercooking the burger, cook the second side for an additional 2 to 3 minutes.

Remove the patty to a plate while you assemble the rest of your burger.

Add mayonnaise and the second slice of cheese to the inside of the bottom slice of bread. Add your two slices of bacon.

Top the bacon with the burger patty and cheese. Top the beef patty and Swiss with your mushrooms and sauce. Some of the mushrooms will fall off, but do the best you can. They're great eaten with a fork or your fingers if you have escapees.

Complete the burger with the second slice of sourdough that you have also spread mayonnaise on.

Serve and enjoy.

Have you made this recipe? Tag @beerinator and let him know!


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