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How To Make Burger King Mushroom Swiss Melt
The Burger King Shroom N Swiss Melt Recipe uses easy ingredients that fit well together. Two beef patties get melted Swiss cheese and cooked mushrooms on top. A spicy sauce finishes it, and it goes between toasted round bread. Every bite feels full and and it tastes lovely.
Also Check: BURGER KING STACKER SAUCE RECIPE
Ingredients
Here’s what you need to make this at home:
- ½ pound ground beef (about 225 grams, 80/20 blend works best for juiciness)
- 4 slices Swiss cheese (look for thin slices that melt well)
- 1 cup sliced mushrooms (fresh cremini or button, around 100 grams)
- 2 tablespoons butter (for cooking mushrooms, about 30 grams)
- 4 slices round bread (sourdough or brioche, sturdy enough to hold everything)
- ¼ cup mayonnaise (about 60 grams, for the sauce)
- 1 tablespoon ketchup (around 15 grams, adds a slight sweetness)
- 1 teaspoon Worcestershire sauce (about 5 grams, for depth)
- ½ teaspoon garlic powder (a pinch, roughly 2 grams)
- Salt (to taste, a teaspoon or so)
- Black pepper (to taste, a few cracks from a grinder)
Instructions
Follow these steps to build your own Mushroom Swiss Melt:
- Shape the Patties: Split the ground beef into four equal parts. Roll each into a ball, then flatten into thin patties, about 2 ounces each. Sprinkle salt and pepper on both sides.
- Cook the Mushrooms: Melt 1 tablespoon of butter in a skillet over medium heat. Add sliced mushrooms and cook for 5 to 7 minutes. Stir now and then until they’re soft and golden. Set them aside.
- Make the Sauce: In a small bowl, stir together mayonnaise, ketchup, Worcestershire sauce, and garlic powder. Mix until smooth. Taste it and adjust with more salt if you like.
- Toast the Bread: Heat a clean skillet or griddle over medium heat. Add a little butter and toast the bread slices for 1 to 2 minutes per side. You want them golden and crisp. Set them aside.
- Grill the Patties: In the same skillet, turn the heat to medium-high. Cook the patties for 2 to 3 minutes on one side. Flip them, then place a slice of Swiss cheese on each. Cook another 2 minutes until the cheese melts and the beef is done.
- Assemble the Melt: Take two toasted bread slices for each sandwich. Spread a spoonful of sauce on one slice. Stack two patties with melted cheese on top. Spoon mushrooms over the cheese, then add the second bread slice.
- Serve Hot: Cut the sandwich in half if you want, and eat it while it’s warm. The cheese should be gooey, and the mushrooms juicy.
Tips For Success
Getting this right takes a little attention. Use fresh mushrooms, not canned, because they give a better texture and taste. Cook the patties thin so they match the bread size and stack well. Don’t skip toasting the bread; it keeps the sandwich from getting soggy. If the skillet gets too hot, lower the heat to avoid burning the butter. For extra flavor, add a pinch of thyme to the mushrooms while they cook. Press the patties lightly with a spatula as they grill to get a nice sear.
Servings and Pairings
This recipe makes two hearty sandwiches, perfect for a meal. You can stretch it to four if you pair it with sides. Below are some ideas to round it out.
Main Meal Options
Serve it solo for a filling lunch or dinner. The beef and cheese make it substantial enough to stand alone. Add a pickle spear on the side for a sharp, crunchy bite.
Side Dishes
Eat it with crispy onion rings to match the mushroom taste. A small green salad with light dressing helps with the heavy feel. Sweet potato fries add a little sweet taste that goes good with the sauce.
Storing
Leftovers don’t hold up perfectly, but you can make them work. Keep cooked patties, mushrooms, and sauce separate in airtight containers in the fridge for up to 3 days. Reheat the patties and mushrooms in a skillet over medium heat for 2 to 3 minutes. Toast fresh bread when you’re ready to eat, then assemble. Don’t freeze it; the texture of the cheese and mushrooms won’t bounce back well.
Ingredient Swaps/Substitutes
If you’re missing something or want to change it up, here are options that keep the sandwich tasty.
For the Ground Beef
No beef? Use ground turkey or chicken instead. They’re leaner but still carry the flavors. A plant-based patty, like Beyond Meat, works too; just cook it until it’s browned.
For the Swiss Cheese
If Swiss isn’t available, try provolone for a mild, melty swap. Gruyère adds a nutty kick if you have it. For dairy-free, pick a vegan cheese that melts, like a cashew-based one.
For the Mushrooms
Out of mushrooms? Sautéed onions bring a sweet, rich topping. Bell peppers, cooked until soft, add a different bite. Zucchini slices, pan-fried, give a fresh angle.
For the Bread
No round bread? Use a thick slice of any sturdy loaf, like rye or white. A hamburger bun holds up fine if you toast it. Lettuce wraps work for a low-carb option.
For the Butter
Can’t use butter? Olive oil cooks the mushrooms just as well. A neutral oil, like canola, does the job too. Use the same amount as the butter.
Done and Dished
If you followed the steps correctly then you have got a Burger King Shroom n Swiss Melt right in your home kitchen. It’s all about those juicy patties, melty cheese, and mushrooms, tied together with a simple sauce. Next time you’re craving fast food, skip the drive-thru and make this instead. I bet you’ll catch yourself licking your fingers after the last bite.
Ingredients
- ½ pound ground beef (about 225 grams, 80/20 blend works best for juiciness)
- 4 slices Swiss cheese (look for thin slices that melt well)
- 1 cup sliced mushrooms (fresh cremini or button, around 100 grams)
- 2 tablespoons butter (for cooking mushrooms, about 30 grams)
- 4 slices round bread (sourdough or brioche, sturdy enough to hold everything)
- ¼ cup mayonnaise (about 60 grams, for the sauce)
- 1 tablespoon ketchup (around 15 grams, adds a slight sweetness)
- 1 teaspoon Worcestershire sauce (about 5 grams, for depth)
- ½ teaspoon garlic powder (a pinch, roughly 2 grams)
- Salt (to taste, a teaspoon or so)
- Black pepper (to taste, a few cracks from a grinder)
Instructions
- Shape the Patties: Split the ground beef into four equal parts. Roll each into a ball, then flatten into thin patties, about 2 ounces each. Sprinkle salt and pepper on both sides.
- Cook the Mushrooms: Melt 1 tablespoon of butter in a skillet over medium heat. Add sliced mushrooms and cook for 5 to 7 minutes. Stir now and then until they’re soft and golden. Set them aside.
- Make the Sauce: In a small bowl, stir together mayonnaise, ketchup, Worcestershire sauce, and garlic powder. Mix until smooth. Taste it and adjust with more salt if you like.
- Toast the Bread: Heat a clean skillet or griddle over medium heat. Add a little butter and toast the bread slices for 1 to 2 minutes per side. You want them golden and crisp. Set them aside.
- Grill the Patties: In the same skillet, turn the heat to medium-high. Cook the patties for 2 to 3 minutes on one side. Flip them, then place a slice of Swiss cheese on each. Cook another 2 minutes until the cheese melts and the beef is done.
- Assemble the Melt: Take two toasted bread slices for each sandwich. Spread a spoonful of sauce on one slice. Stack two patties with melted cheese on top. Spoon mushrooms over the cheese, then add the second bread slice.
- Serve Hot: Cut the sandwich in half if you want, and eat it while it’s warm. The cheese should be gooey, and the mushrooms juicy.
