Applebee's Bourbon Street Mushroom Swiss Burger Recipe
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.
Servings: 4
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.