Who doesn't love Red Robin? It is a family-friendly, casual restaurant with delicious gourmet burgers, famous bottomless steak fries, and soft-serve ice cream milkshakes! Our favorite of the Red Robin gourmet burgers is the Garlic Parmesan Sautéed Mushroom Swiss Burger, also known as the ’Shroom Burger. A Mushroom Swiss Burger is a type of burger that typically features a beef patty topped with sautéed mushrooms and melted Swiss cheese. It's a classic combination that offers a delicious blend of flavors. We don't get out as much as we used to, so I try to recreate some of our favorite restaurant menu items at home. My Red Robin Inspired Mushroom Swiss Burger Recipe is one of our favorites. If you have burger dreams too, this amazing burger is for you!
It is really quite easy to make using simple ingredients.
You can cook the garlic mushrooms ahead of time, and re-heat them when the burgers come off the grill. Keep them covered in a small bowl and you'll have juicy mushrooms for your burgers. One caveat, hide them because they mysteriously disappear, one at a time.
Jump to:
- Why You'll Love Red Robin-Inspired Mushroom Swiss Burgers
- Ingredients
- Ingredient Notes
- Variations
- Step-by-Step Instructions for Red Robin Inspired Mushroom Swiss Burger
- Recipe FAQ'S
- Looking for More Tasty Burgers?
- Equipment
- Expert Tips
- Perfect Pairings
- Red Robin Inspired Mushroom Swiss Burger Recipe
- Comments
Why You'll Love Red Robin-Inspired Mushroom Swiss Burgers
- Flavorful Mushroom and Swiss Combination:
- The combination of sautéed mushrooms and melted Swiss cheese creates a rich and savory flavor profile. The earthiness of the mushrooms pairs well with the mild, nutty taste of Swiss cheese, resulting in a satisfying and well-balanced taste.
- Juicy Beef Patty:
- The burger patty itself is typically made from high-quality beef, seasoned with salt, pepper, and possibly Red Robin Seasoning. This adds juiciness and enhances the overall flavor of the burger.
- Textural Contrast:
- The sautéed mushrooms and onions provide a tender and slightly caramelized texture, which contrasts nicely with the juicy beef patty. The melty Swiss cheese adds a creamy element, while the fresh lettuce and tomato provide a crisp and refreshing crunch.
- Customizable Toppings:
- The Red Robin-inspired Mushroom Swiss Burger can be customized to suit individual preferences. You can add your favorite toppings such as pickles, bacon, avocado, or additional sauces to enhance the flavor and personalize the burger to your liking.
- Nostalgic Appeal:
- For those who have enjoyed a Mushroom Swiss Burger at Red Robin, the homemade version may evoke feelings of nostalgia and fond memories associated with the taste and experience of dining at the restaurant.
Of course, taste preferences can vary from person to person, but these are some of the reasons why the Red Robin-inspired Mushroom Swiss Burger is often considered to be so good.
Ingredients
For the full recipe with quantities, see the recipe card at the end of the post.
Ingredient Notes
- Mushrooms - the best mushroom for my Red Robin Inspired Mushroom Swiss Burger Recipe is the white button mushroom but baby portobello mushrooms would be good too.
- Ground Beef - I used regular ground beef (80/20) hamburger patties. Use a turkey patty if you must, but season it a bit heavier and cook a bit longer to ensure it is thoroughly cooked.
- Swiss Cheese - or your choice of cheese. I think Swiss is best, but use cheddar cheese, American cheese, or your favorite sliced cheese.
- Seasoning - Use a good burger seasoning. I like the McCormick brand, but we have used and really liked Williams Sonoma Burger Bomb Seasoning.
- Parmesan Cheese - no need to go fancy on this. Save the good stuff for my Creamy Parmesan Rice. A nice finely grated Parmesan from a tub works great here! I used the store brand.
- Butter - substitute olive oil if you like.
- Garlic - fresh is best, but in a pinch, use granulated garlic.
- Brioche Buns - I am obsessed with Brioche, but you can use a sesame seed bun, potato bun, or whatever you like best.
Variations
Swiss mushroom burgers are burger perfection as-is, or can get your burger freak on by adding some of these Red Robin signature items:
- Bleu cheese crumbles.
- Crispy onion straws.
- Fried jalapeño coins.
- BBQ sauce or Red Robin's famous whiskey river sauce.
- Red onions.
Step-by-Step Instructions for Red Robin Inspired Mushroom Swiss Burger
Place butter and chopped garlic in a non-stick pan with heat on low-medium.
Melt the butter and cook the garlic until it becomes fragrant. Do not burn garlic!
Add the mushrooms and turn up to medium heat or medium-high heat.
Continue cooking until the mushrooms release their liquid and it evaporates.
Sprinkle the Parmesan cheese onto the sautéed mushrooms.
Cook for another minute stirring constantly. Remove pan from heat.
Form patties and generous sprinkle with seasonings and salt and pepper to taste.
Grill the burger patties to desired internal temperature.
Add two slices of Swiss cheese to each patty. Remove patties cheese melts.
Assemble patties on toasted sesame bun or Brioche bun with mushrooms.
Recipe FAQ'S
Smoke & Pepper™ Burger…
The Master Cheese…
The Southern Charm Burger™…
Black & Bleu Burger. …
Tuscan Salmon Burger…
For the record, I object to the 'Shroom burger not being included on this list.
Salt, Dried Cane Syrup, Sea Salt, Spices, Dried Vegetables (Garlic, Onion, Tomato), Paprika, Yeast Extract, Natural Smoke Flavor. It is available for purchase online.
Locations for Red Robin Gourmet Burgers can be found HERE.
Looking for More Tasty Burgers?
Equipment
- Grill or grill pan
- Medium non-stick pan
Expert Tips
- Don't overcook the burgers!
- Sear the outside and cook to a minimum internal temperature, but they should still be juicy for the best results.
- Rare: 120 to 125
- Medium Rare: 130 to 135
- Medium Well: 150 to 155
- Well Done: 160 to 165
- If using ground turkey, make sure you cook it to an internal temperature of 165 degrees.
Perfect Pairings
This Red Robin Inspired Mushroom Swiss Burger Recipe is best served alongside a big pile of hot, crispy, French fries. I like to add a dill pickle spear on the side, just to add a bit of acidity.
You can use plain mayonnaise on the burger or a garlic aioli as I did. Garlic aioli is just a bit of grated garlic in mayonnaise with a bit of sour cream.
Equipment
- Medium non-stick pan
- Grill or grill pan
Ingredients
- ½ pound white button mushrooms sliced thin
- 2 tablepoons butter
- 2 cloves garlic pressed or grated
- ¼ cup Parmesan cheese
- 1 tablespoon Worcestershire sauce (optional)
- ½ to ¾ pound ground beef 80/20
- 1 tablespoon Burger Seasoning or Montreal Steak Seasoning
- 1 teaspoon Paprika Sweet Hungarian Paprika is best!
- Salt and Pepper to taste
- 4 slices Swiss cheese
- 2 Brioche Hamburger Buns toasted under broiler
- 2 tablespoons Mayonnaise or garlic Aioli
Instructions
- Form the ground beef into patties, making them a little wider than the bun. Do not overwork the meat or your burgers will be too dense.
- Generously sprinkle with burger seasoning, paprika, salt, and pepper to taste. Separate the patties with parchment or waxed paper and refrigerate until 30 minutes before cooking.
For the mushrooms:
- Slice the mushrooms and set aside.
- Melt the butter or (1 TBS olive oil) in a medium non-stick pan. Add the garlic and cook until the garlic is just fragrant. Be careful not to burn it.
- Add the mushrooms to the hot pan with the oil and garlic.
- Cook the mushrooms over medium heat to medium-high heat as they release their liquid.
- Cook until tender, lightly browned and the liquid has cooked off just leaving whatever melted butter remains.
- Remove from heat and add the Parmesan cheese. Stir and return to heat for a minute.
- Season to taste with salt, and pepper. Add the Worcestershire sauce if using.
- Remove the burger patties from the fridge and grill to preferred internal temperature. Use a bbq grill or stovetop grill pan for best results.
- Cook on one side until you get some charring then flip the patties and cook the other side.
- Turn off heat and place two slices of cheese atop each patty. Let the cheese melt completely.
- Serve the burgers on fresh toasted Brioche or sesame buns, topped with the sauteed mushrooms, mayonnaise or garlic aioli.
- Enjoy piping hot!
Jean says
Made this with a beyond burger and it was fantastic. Thanks for sharing. (I used to love Red Robin)
Rob says
These burgers were delicious and even better than Red Robin! The mushrooms are especially wonderful.
Dennis says
I made your burgers for a small get-together last weekend, and everyone raved about them. I've never been to a red robin, but I know your burger had to be better than anything they serve!
Mary says
I am always surprised when people say they have never been to Red Robin. This burger is my favorite thing on the menu, so it's like you went there with me! Thanks for the kind comment.
Giangi Townsend says
There is nothing more significant than biting into a great burger. We all love your recipe. Rich in flavor and so tender. Thank you.
Mary says
Thank you, It is still our favorite burger!
Sharon says
Am I missing something? Where do you use the garlic?
Mary says
Oops, you aren't missing something, it is me. It is in the step-by-step photo instructions, but I left it out on the recipe card. Thanks for bringing it to my attention. I fixed it.
Jan says
I ended up having two burgers as I loved them so much! thanks for the amazing recipe!
Megan says
It looks amazing and taste absolutely incredible! Love this recipe, thanks.
Jerika says
This Red Robin Inspired Mushroom Swiss Burger Recipe is all I'm looking for in a burger. YUM! It has all the ingredients I love in a burger.:) So delish! Thanks!:)
Nancy says
This restaurant mushroom burger was so much better and healthier. Thanks!
Rupali says
This burger is so more-ish and delicious! I am making this again over the weekend. Thank you!
Zen says
I've never been to Red Robin but this burger looks SO good, it's making me salivate even though I'm recovering from food poisoning!!! Love mushrooms so gonna make this once I feel better!
Liz says
This was one amazing burger!!! The mushrooms were so flavorful I was eating them out of the pan---next time I'll make more!!
Mary says
Happens every time in my house. I hide them in the microwave. Thanks!