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–+ servings
Two swiss mushroom burgers on a wooden cutting board.
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5 from 6 votes

Soy-Glazed Swiss Mushroom Burgers with Caramelized Onions & Rosemary Aioli

These gourmet burgers are beyond your average backyard BBQ fare. Soy-Glazed Mushroom Swiss Burgers with Caramelized Onions & Rosemary Aioli are a flavor wallop to the mouth in the best possible way!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: American
Servings: 4 servings
Author: Amy Nash

Ingredients

Burgers

  • 1 pound lean ground beef
  • 12 ounces white mushrooms chopped fine
  • Salt & pepper to taste
  • 1 Tablespoon olive oil

Soy Glaze

  • 1/3 cup brown sugar
  • 1/4 cup low-sodium soy sauce
  • 3 Tablespoons granulated sugar
  • 2 Tablespoons water
  • 1 Tablespoon white vinegar
  • 1 Tablespoon rice vinegar
  • 1/4 teaspoon ground ginger

Caramelized Onions

  • 2 large onions
  • 2 Tablespoons salted butter
  • Pinch of salt

Assembly

Instructions

Soy Glaze

  • Stir all of the glaze ingredients together in a small saucepan over medium-high heat. Once the liquid comes to a boil, reduce the heat to medium-low, and cook until reduced in volume by half, about 30 minutes. Let the glaze cool 30 minutes before using. It will thicken as it cools.
    1/3 cup brown sugar, 1/4 cup low-sodium soy sauce, 3 Tablespoons granulated sugar, 2 Tablespoons water, 1 Tablespoon white vinegar, 1 Tablespoon rice vinegar, 1/4 teaspoon ground ginger

Caramelized Onions

  • Chop the onions into 1/4" wide strips. Melt two tablespoons of butter in a large skillet or pan over medium heat, then add the onions and stir just until they start to soften and turn translucent. 
    2 large onions, 2 Tablespoons salted butter
  • Reduce the heat to medium-low, season with a little salt, and continue to cook the onions, stirring every few minutes to make sure they don't stick to the pan or cook unevenly, for about 40-45 minutes. You may need to add a little water or chicken broth here and there to replace some of the water that evaporates out of the onions. The onions will go from a pale yellow, to a golden yellow, to a deep, golden brown when done.
    Pinch of salt

Burgers

  • In a large bowl, combine the ground beef with the finely chopped mushrooms, by hand, until incorporated. Shape into 4 large patties and season both sides generously with salt and pepper.
    1 pound lean ground beef, 12 ounces white mushrooms, Salt & pepper
  • Heat 1 tablespoon of olive oil in a large cast iron pan over medium-high heat until hot.  Add the patties and cook without moving for 3 to 4 minutes until nicely browned, before flipping to the other side. Immediately brush the burgers with the soy glaze and top each burger with a slice of swiss cheese.  Loosely cover the pan with aluminum foil to help the cheese melt, and cook another 3 to 4 minutes on the second side until the cheese has melted and the burgers are done. Transfer to a plate.
    4 slices Swiss cheese, 1 Tablespoon olive oil
  • Butter both split sides of the hamburger buns and toast on a griddle, then assemble the burgers by placing a cooked patty on each toasted bun and topping with the caramelized onions. Spread the toasted side of each top bun with a generous amount of aioli and place on top, then serve.
    1/2 cup Rosemary aioli, 4 challah buns

Notes

Soy Glaze recipe adapted from AllRecipes.

Nutrition

Calories: 707kcal | Carbohydrates: 63g | Protein: 37g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1177mg | Potassium: 868mg | Fiber: 3g | Sugar: 34g | Vitamin A: 318IU | Vitamin C: 6mg | Calcium: 255mg | Iron: 5mg

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