Beef, mushroom and Gruyere cheese burger

    30 min

    A deliciously different burger, made by grilling a burger on the barbecue, topping it with Gruyere cheese and serving it in a bun with sauteed mushrooms.

    32 people made this

    Serves: 6 

    • 675g lean minced beef
    • 1/2 teaspoon seasoned meat tenderiser
    • salt and pepper to taste
    • 2 teaspoons butter
    • 3/4 (300g) tin chopped mushrooms, drained
    • 2 tablespoons soy sauce
    • 4 slices Gruyere cheese
    • 6 burger buns

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat barbecue for medium heat. Lightly oil the cooking grate.
    2. Shape minced beef into 6 burgers. Season with meat tenderiser, salt and pepper. Set aside.
    3. Melt the butter in a frying pan over medium heat. Add the mushrooms and soy sauce; cook and stir until browned. Set aside and keep warm.
    4. Grill burgers for about 6 minutes per side or until cooked through. Divide the mushroom mixture evenly amongst the burgers and top each one with a slice of cheese. Cover the barbecue for about 1 minute to allow the cheese to melt. Remove from the barbecue and serve in burger buns.

    Meat tenderiser

    If your local supermarket doesn't stock meat tenderiser, you will find it in Chinese/Indian speciality shops or online.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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    Reviews in English (30)


    This is a very good burger. The only thing I would change in the future is to leave out the soy sauce. The soy sauce made this too salty and I think it overwhelmed the yummy gruyere. Thanks for sharing!  -  26 Jan 2015


    Great recipe - fantastic touch with the soy in the mushrooms. Some slight variations for my health conscious family: Burgers: - Seasoned with 1 egg, 2 tbsp of water, 1/4 dry multigrain breadcrumbs (can use regular), 1 small onion finely chopped, 2 tsp of dijon mustard, 1/2 tsp salt, 1/4 tsp pepper, 1/2 worcestershire sauce for every 1 lb of lean ground beef. (Didn't use the meat tenderizer since the water kept it moist) - Added swiss cheese to each burger when cooked and on the grill. (Can be done in a pan as well - make sure to drain the fat) Mushrooms: - A little extra virgin olive oil instead of butter - Added 1/4 tsp minced garlic to warm olive oil - Brought the temperature down to medium and lay fresh sliced mushrooms flat on a skillet and let it stew in its own juices rather than stirring. This brings out the full flavour of the mushrooms. - Added the soy at when the mushrooms were near cooked (last minute or two) Additions: - Using the same olive oil in the mushroom skillet, added 1 medium red onion cut into thin rounds and sautéed. Okay to stir. - Used multigrain thin bread bun thins (Earthgrains 100% Multigrain Thin Buns are really good - can be found in any grocery store, Nature's own multigrain sandwich rounds are great too, Dempster's Thinfuls are available in Canada, but not as healthy at the others) - Used baby spinach leaves instead of lettuce on the buns - Added a few hot peppers to top off the burger for a little kick Amazing - will be making more often  -  26 Aug 2010  (Review from Allrecipes US | Canada)


    This was just okay, I made some modifications and hoped it would be more like a restaurant mushroom-swiss burger. In addition to the seasoning salt, I also added freshly ground black pepper and minced garlic to the ground beef. I sautéd fresh baby portobello mushrooms instead of canned and also added grilled onions. Still, it was good but not great. A nice base recipe I'll keep experimenting with.  -  22 Aug 2009  (Review from Allrecipes US | Canada)