It’s been a while since I’ve had a burger, so this Swiss Pan Burgers with Rosemary-Mushroom Pan Sauce got my attention. A burger made with Fresh rosemary, mushrooms, and Swiss cheese that can be cooked on one pan? Yes, please! Not that I’m downing outdoor grilling, but it’s nice to be able to make a burger indoors when the weather isn’t cooperating. So let’s get started on this recipe and find out if it tastes as good as it sounds.
Swiss Pan Burgers with Rosemary-Mushroom Pan Sauce is an easy yet elegant 20 minute meal made in just one skillet.
I like to avoid processed foods as much as possible, and this recipe is packed with fresh ingredients. I had to buy most of them because of that, but I didn’t mind. There weren’t a ton of ingredients for this recipe, and they were all easy to find at my regular grocery store. Additionally, nothing was unusually expensive.
Making these Swiss pan burgers was done in three parts:
- Pan-frying the burgers
- Making the rosemary-mushroom pan sauce
- Assembling the burgers
The whole process went pretty quickly, making this an easy weeknight meal. Here is how the time broke down:
- 10 minutes to prep
- 21 minutes to cook
- 2 minutes to assemble
- 33 minutes total
Pan-frying the Burgers
This part of the process took a little chopping and mixing, followed by making the patties. I lined a small round container with plastic wrap to use as a mold. Then I divided the ground beef mixture into quarters and pressed each into the mold with a ramekin. The plastic wrap made removing the burger patties from the mold easy, especially since I sprayed it with a little cooking oil between each patty.
I cooked the burgers for five minutes per side since they were pretty thick. They ended up being medium-well done but still juicy. I prefer my burgers a little rarer, so I’ll try reducing the cooking time to four minutes per side next time.
The last part of this step was to add the Swiss cheese slices. The instructions don’t say exactly when to add the cheese, so I put it on during the last two minutes. That was a little too long, and some cheese melted into the pan (it was easy to clean up though). Next time I’ll try adding the cheese during the last minute of cooking since it will melt more after the burgers are removed from the pan.
Making the Rosemary-Mushroom Pan Sauce
The pan sauce was very easy to make and went according to the directions. One tip I will offer is to increase the heat to high once you add the beef broth. I kept it at a rolling boil, and it reduced perfectly. I ended up with mushrooms in a thick sauce that didn’t drench the buns.
Assembling the Burgers
My husband doesn’t like his hamburger buns toasted, but I do. This ended up being a nice experiment to see which would hold up better. The toasted bun won; the untoasted bun fell apart.
One last thing–these burgers don’t need any other toppings. Yes, my husband asked if he should add them, but I suggested he try without first. He agreed after his first bite that adding anything would be a crime. The pan sauce was that good!