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. 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!
Why You'll Love This Recipe
- 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.
- 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 make sure it is cook thoroughly.
- 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 Bun - I am obsessed with Brioche, but you can use a sesame seed bun, potato bun, or whatever you like best.
Full ingredients list & measurements provided in the recipe card.
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.
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.
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?
- Grill or grill pan
- Medium non-stick pan
- Don't overcook the burgers!
- Sear the outside and cook to a minimum internal temperature, but they should still be juicy for 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.
This burger 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 like I did. Garlic aoili is just a bit of grated garlic in mayonnaise with a bit of sour cream.
Red Robin Inspired Mushroom Swiss Burger Recipe
- Medium non-stick pan
- Grill or grill pan
- 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
- 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. Form into two patties, separate with parchment or waxed paper and refrigerate until 30 minutes before cooking.
For the mushrooms:
- Melt the butter or (1 TBS olive oil) in a medium non-stick pan. Slice the mushrooms and add to the hot pan.
- 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!
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.