This burger hits with smoky, melty, and juicy all at once—exactly what you want when you’re craving something big and messy!
The key for this Applebee’s fave is to cook the mushrooms low and slow in butter until they shrink down and start to brown at the edges.
I season the beef patty with a simple mix of salt, pepper, garlic powder, and a dash of Cajun seasoning for that extra edge.
Toast the buns in the same skillet you used for the mushrooms—it pulls in all that leftover richness.
Swiss cheese melts best when you add it right after flipping the patty, then cover the pan for 30 seconds to help it along.
What makes this burger worth repeating is that mix of savory mushrooms with a juicy center and a toasted bun that can handle it all!
How to Make Applebee’s Bourbon Street Mushroom Swiss Burger
Ingredients
- 1 lb Ground Beef (80/20 blend)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Butter
- 8 oz Mushrooms (sliced)
- 1/2 tsp Garlic Powder
- 4 slices Swiss Cheese
- 4 Hamburger Buns
- 2 tbsp Mayonnaise
- 2 tsp Dijon Mustard
- 2 tbsp Worcestershire Sauce
- 1 tbsp Vegetable Oil
Step-by-Step Instructions
Step 1:
Preheat your skillet or grill to medium-high heat, and add your vegetable oil to the pan if using a skillet.
Step 2:
Shape your ground beef into four equal patties, then sprinkle both sides with salt, pepper, and garlic powder.
Step 3:
Add the patties to the grill or skillet and cook for about 3-4 minutes per side, or until they reach your desired doneness.
Step 4:
While the burgers are cooking, melt the butter in a separate skillet and sauté the mushrooms for around 4-5 minutes until browned, then stir in Worcestershire sauce.
Step 5:
Place a slice of Swiss cheese on each cooked patty and let it melt for about 1 minute, then remove from the heat.
Step 6:
Toast your hamburger buns until golden, then mix mayonnaise and Dijon mustard together and spread on each bun.
Step 7:
Assemble each burger with a beef patty, sautéed mushrooms, and top bun.
Tips and Tricks for Making This Recipe
Choose the Right Beef
I always find that using an 80/20 ground beef mixture gives you juicy, flavorful burgers without being too greasy.
Don’t Overcrowd the Pan
Cooking too many patties or mushrooms at once causes steaming instead of searing, so give everything enough space for the best browning!
Get Cheese Melt Just Right
To melt the Swiss cheese perfectly, I like to cover the pan with a lid for about one minute, which makes the cheese oozy and delicious.
Toast Your Buns
Toasting your buns adds just the right amount of crunch and keeps them from getting soggy when you add the toppings.
Sauté Mushrooms Until Golden
Cooking mushrooms until they’re deeply browned really enhances their flavor and gives the burger a savory boost that’s absolutely worth the extra few minutes!
What to Serve with Applebee’s Bourbon Street Mushroom Swiss Burger
Classic Fries
Nothing goes quite as naturally with a mushroom Swiss burger as a good serving of fries, and you really can’t go wrong with this combination.
Whether you prefer thin and crispy shoestring fries or steak fries with a soft center, both styles partner perfectly with the umami from the mushrooms and cheese.
Try making your fries at home and adding a pinch of garlic or Cajun seasoning to make things even more interesting!
Simple Side Salad
A fresh, crisp green salad keeps things lighter and adds some crunch to your plate, which contrasts nicely with the rich burger.
You could throw together romaine, cherry tomatoes, cucumber, and a light vinaigrette for a quick and easy salad that’s not too heavy.
A salad is also a great way to get in some extra veggies during your meal.
Roasted Garlic Parmesan Sweet Potato Wedges
If you’re looking for something a bit unexpected, I love making sweet potato wedges tossed with roasted garlic and parmesan.
The natural sweetness of the potatoes is really tasty against the savory mushroom and Swiss flavors.
Bake them until crisp, sprinkle with parmesan, and you’ve got a side that’s familiar but a bit different.
Grilled Asparagus with Lemon Zest
For an even lighter side, you could try grilling asparagus spears and finishing them with lemon zest and a sprinkle of salt.
The lemon adds brightness, and the grill gives the asparagus a subtle, smoky taste that works amazingly well next to a rich burger.
It doesn’t take much time to prepare but definitely adds something special to your meal.
Spicy Pickled Vegetables
For a crunchy, tangy side that adds a kick, you could put together some quick pickled vegetables like red onion, carrots, or jalapeños.
The pickles cut through the richness of the burger and cheese and give every bite a little zip.
This is one you can prep ahead and keep in the fridge for burger night any time.
Variations and Substitutions
Cheese Alternatives
You can swap the Swiss cheese for provolone, mozzarella, or even a smoky gouda if you enjoy a different flavor on your burger.
Using a sharp cheddar works well too, especially if you like a bit more bite to your cheese!
Mushroom Options
If you don’t have cremini mushrooms on hand, you can use white button mushrooms or even portobello slices for a meatier texture.
Feel free to use a mix of mushrooms to add more depth and enjoy a variety of textures in every bite.
Burger Patty Changes
You could make these burgers with ground turkey or plant-based patties if you’re looking for a lighter or vegetarian option.
Sometimes, I shape mini patties for sliders with kids—just remember to adjust your cooking time since smaller patties cook much faster.
Sauce Adjustments
If you want to substitute out the bourbon for another liquid, low-sodium beef broth or even apple juice can mimic some depth without the alcohol.
I’ve also mixed a little Dijon mustard into the sauce for an extra punch, or left out garlic when cooking for folks who don’t love it.
How to Store Leftover Applebee’s Bourbon Street Mushroom Swiss Burger
Cool and Prep
Let your leftover burger cool at room temperature for about 20 minutes before you think about putting it away.
I always recommend separating the bun, patty, and toppings if you can, since that helps keep everything fresher!
Wrap each part individually in plastic wrap, foil, or place them in airtight containers for best results.
Refrigeration Tips
Once you’ve wrapped and separated your burger, stash everything in your refrigerator within two hours of finishing your meal.
Leftovers like this can stay good in the fridge for up to 3 to 4 days, but I usually try to eat mine within two days for the best texture.
Always store toppings like the sautéed mushrooms and onions in their own small containers so nothing gets soggy.
Freezing
If you’ve made a big batch or just can’t finish another bite, the patties freeze well for up to 2 to 3 months if wrapped tightly.
I don’t suggest freezing the buns or fresh veggies, as they tend to get pretty mushy when defrosted!
Common Mistakes to Avoid
Overcooking the Patty
If you cook the burger patty for too long, it will end up dry and chewy instead of juicy, which is never what you want for this recipe.
I always recommend using a thermometer to check your patty’s internal temperature so you can pull it off the heat right when it reaches medium or your preferred doneness.
Let the burger rest for just a minute before assembling, which really helps lock in all the juices!
Soggy Mushrooms and Onions
If you don’t sauté your mushrooms and onions long enough, they can become soggy and watery when added to the burger.
I find that giving them a few extra minutes over medium heat helps them caramelize beautifully and brings out their best flavor.
Don’t rush this step as it truly makes a big difference in texture.
Skipping the Cajun Spices
Leaving out the Cajun seasoning can make your burger taste flat and not as flavorful as the one you remember from Applebee’s.
I love how just a little extra Cajun spice adds a nice kick that pairs perfectly with the Swiss cheese and mushrooms!
Be sure to season both sides of your patty before grilling so the flavors really stand out.
Applebee's Bourbon Street Mushroom Swiss Burger Recipe
Ingredients
- 1 lb Ground Beef 80/20 blend
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Butter
- 8 oz Mushrooms sliced
- 1/2 tsp Garlic Powder
- 4 slices Swiss Cheese
- 4 Hamburger Buns
- 2 tbsp Mayonnaise
- 2 tsp Dijon Mustard
- 2 tbsp Worcestershire Sauce
- 1 tbsp Vegetable Oil
Instructions
- Preheat your skillet or grill to medium-high heat, and add your vegetable oil to the pan if using a skillet.
- Shape your ground beef into four equal patties, then sprinkle both sides with salt, pepper, and garlic powder.
- Add the patties to the grill or skillet and cook for about 3-4 minutes per side, or until they reach your desired doneness.
- While the burgers are cooking, melt the butter in a separate skillet and sauté the mushrooms for around 4-5 minutes until browned, then stir in Worcestershire sauce.
- Place a slice of Swiss cheese on each cooked patty and let it melt for about 1 minute, then remove from the heat.
- Toast your hamburger buns until golden, then mix mayonnaise and Dijon mustard together and spread on each bun.
- Assemble each burger with a beef patty, sautéed mushrooms, and top bun.