Baked Mushroom Swiss Burgers (Easy Oven Recipe)

Baked mushroom Swiss burgers are the dinner I turn to on nights when the grill just is not happening. Everything layers into one baking dish, and the oven does all the work.

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I have always loved a burger with mushrooms and Swiss cheese, but I do not always want to stand outside flipping patties. This recipe gives you all that flavor from your own air conditioned kitchen.

You layer the onions, patties, soup, seasoning, mushrooms, and cheese right in one dish. Cover it, bake it, and dinner is ready with almost no cleanup.

Why You’ll Love This Recipe

• No grill required, the oven does all the work
• One baking dish means fewer dishes to wash
• Rich mushroom and onion flavor in every bite
• Simple pantry ingredients you likely already have
• Perfect for busy weeknights or a cozy Sunday dinner

The Party That Started It All

I first spotted this recipe online and knew I had to try it. We were hosting a summer card party potluck at our house, and I wanted burgers on the menu.

The trouble is, someone always ends up stuck at the grill the whole time, usually Jim, standing out there hot and sweaty while everyone else is inside visiting. There is also always someone telling him how to grill.

So I decided to bake these instead. I prepped everything ahead of time, popped the dish in the oven, and got to actually enjoy my own party. For our party, I used two 13×9 dish with 6 burgers in each dish.

They were a huge hit. Everybody went back for seconds, and I have made them again and again for family and friends ever since.

The only thing I would change is adding a wire rack to the bottom of the pan next time, since the burgers do put off a good amount of juice and sauce as they bake. A rack lets that drip away, and then you can spoon on as much of the sauce as you like when they come out. But I have not tried this, let me know if you do.

What Makes This Burger Different

Most mushroom Swiss burger recipes have you grilling or pan searing the patties, then building the toppings on top.

This recipe flips that around. The patties bake right on a bed of onions, then get topped with soup, seasoning, mushrooms, and cheese before going into the oven together.

The result is a burger that is closer to a cozy casserole than a cookout, with deep savory flavor in every layer.

Ingredients You’ll Need

• 2 1/2 pounds of ground beef made into 6 patties
• 1 large onion sliced
• 1 can of Cream of Mushroom Soup
• 1 package of Lipton Recipe Secrets Beefy Onion Mix
• 8 to 16 ounces fresh Mushrooms, sliced, about 2 cups
• 6 slices of Swiss Cheese
• 6 Hamburger Buns

Ingredient Notes and Substitutions

• Ground beef: An 80/20 blend gives you the juiciest burgers, since the fat bastes the patties as they bake.
• Cream of mushroom soup: Cream of onion or cream of chicken soup both work if that is what you have on hand.
• Mushrooms: Use as many as your family loves. I usually add extra because ours never complain about more mushrooms.
• Swiss cheese: Provolone or mozzarella both melt beautifully if Swiss is not your family’s favorite.
• Buns: Toast them lightly under the broiler for a couple of minutes, so they hold up to the juicy burgers.

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Equipment Needed

• 13×9 baking dish
• Aluminum foil
• Meat thermometer
• Wire rack that fits inside the dish, optional, for draining excess sauce (optional)

How to Make Baked Mushroom Swiss Burgers

1. Layer the onions. Slice the onion into rings and spread them over the bottom of a greased 13×9 baking dish.
2. Form the patties. Shape the ground beef into 6 equal patties and lay them right on top of the onions.
3. Add the soup. Spoon the cream of mushroom soup evenly over each patty.
4. Sprinkle the seasoning. Sprinkle the Lipton Beefy Onion soup mix over the burgers and soup. Pro tip: Do not skip this step; it is what gives the burgers that deep, savory flavor.
5. Pile on the mushrooms. Scatter the sliced mushrooms over the burgers, and add extra to the dish if your family loves mushrooms as much as mine does.
6. Top with cheese. Lay a slice of Swiss cheese over each burger.
7. Bake. Cover the dish tightly with foil and bake at 350 degrees for 60 minutes. Uncover and bake 15 more minutes, until the internal temperature reaches 165 degrees. Pro tip: Let the burgers rest for 5 minutes before serving so the juices settle.

Tips and Tricks

• Grease the baking dish well so the onions do not stick
• Use a meat thermometer to be sure you hit 165 degrees; ovens vary
• Let the dish rest a few minutes before serving, it makes for a much juicier burger
• Toast your buns while the burgers rest to save time
• Double the recipe in two dishes if you are feeding a crowd
• Set a wire rack inside the baking dish before layering everything on top. This lets the extra sauce and fat drip below the burgers instead of pooling, and you can spoon it back over the burgers once they are done. Optional, if you want a little extra insurance the first time, leave a small splash of broth in the bottom of the pan under the rack, just enough to keep steam going without the burgers sitting in a puddle
• This recipe is perfect for prepping ahead of a party, so you can visit with your guests instead of standing at the grill

What to Eat With This Recipe

• Classic Greek Salad Recipe with Homemade Dressing
• Easy Salad with Coleslaw for a Crowd
• Classic Macaroni Salad with Light Mayo

Frequently Asked Questions

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