Tantalize your taste buds with Chef Tom's recipe for a Bacon Mushroom Swiss Burger created on the Yoder Smokers YS640s Pellet Grill!
WHAT YOU'LL LOVE
- Diced bacon renders its fat right into the mushroom mixture. Cooking mushrooms and onions in the rendered fat, rather than a separate oil, builds smoky flavor into the base before the garlic and Worcestershire even go in.
- The Swiss cheese sauce layers two cheeses for depth. Melting American Swiss first, then Emmental, builds a smoother, more complex cheese sauce than either cheese alone could produce.
- Smashing the pucks between parchment paper keeps things clean and even. Pressing the patties flat this way gives consistent thickness without the mess of pressing directly against a bare grill press.
- Horseradish mayo adds a sharp contrast to all that richness. Spreading it on the toasted buns cuts through the mushrooms, cheese sauce, and bacon with a bright, sinus-clearing kick.
Bacon Mushroom Swiss Burger
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
48 minutes
Calories
1828
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Bacon Mushroom Swiss Burger!
Ingredients
- 1 lb/4 pucks Creekstone Farms Brisket Blend Burger Pucks
-
Yoder Smokers Beef Rub
- 4 brioche buns
- 1/2 cup mayonnaise
- 2 tbsp prepared Horseradish
- 8 slices classic cut bacon
- 8 oz mushrooms (we used a mix of baby oyster and shiitake), sliced/shredded 1/4” thick
- 4 oz/3 slices bacon, small dice
- 4 oz/3/4 cup yellow onion, sliced 1/4” thick
- 1-2 sprigs fresh thyme
- 2 cloves garlic, chopped
- 1 tbsp beef base concentrate
-
1 1/2 tsp Worcestershire sauce
- 1/2 cup half & half
- 1/2 cup half and half
- 6 oz/8 slices American Swiss cheese
- 2 oz/1/2 cup Emmental Swiss cheese
-
1/2 tsp Kozlik’s Dijon Classique Mustard
Mushrooms:
Swiss Cheese Sauce:
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up for direct grilling (diffuser door or entire diffuser removed), and with GrillGrate grilling panels installed over the fire box.
- Place 8 slices of bacon on a wire jerky rack over a sheet pan. Cook on right side of grill to desired doneness, about 20 minutes.
- To make the mushrooms, first place the diced bacon in a 12” cast iron skillet on the GrillGrates over direct heat inside the grill. As the bacon fat begins to render out, add the mushrooms and onions. Cook over medium until softened and browning around the edges. Add the garlic and cook for 30-60 seconds. Stir in the beef base & Worcestershire sauce. Stir to incorporate. Add the half and half. Cook until the half and half is reduced and thickened. Cover with a lid and remove from the grill.
- To make the Swiss cheese sauce, place the half and half in a 10” cast iron skillet and bring to a simmer. Stir in the American Swiss cheese first, then Emmental Swiss and finally the Kozlik’s Dijon Classique Mustard. Whisk. Hold warm. Add more half and half as needed to keep creamy.
- Smash the burger pucks with a flat grill press while sandwiched in between parchment paper. Press evenly until flattened to your desired size (slightly larger than the diameter of the bun).
- Season the top side of the burger patties with Yoder Smokers Beef Rub.
- When the bacon on the rack and the mushroom mixture are both finished cooking, increase the grill temperature to 500ºF.
- Grill the burgers on the GrillGrates, seasoned side down with the grill door open. Season the tops of the patties with Yoder Smokers Beef Rub before flipping. The burgers are done when nice grill marks are formed and the internal temperature surpasses 155ºF.
- Meanwhile, mix the mayonnaise and prepared horseradish. Spread buns with the mixture. Toast buns in a 12” skillet over medium heat until golden brown.
To assemble the burgers, place about one half cup of the mushroom mixture on the toasted bottom bun. Top the mushrooms with the burger patty. Smother the patty with the Swiss cheese sauce. Lay two slices of bacon over the cheese and cover with the toasted top bun.
Recipe Note
Recipe FAQ
Why cook the mushrooms and onions in rendered bacon fat instead of oil?
Using the fat left behind from the diced bacon builds smoky flavor directly into the mushroom mixture, rather than starting them in a neutral oil.
Why melt the American Swiss before the Emmental in the cheese sauce?
Layering the cheeses in stages builds a smoother, more complex sauce than melting both together at once, letting each cheese fully incorporate before the next goes in.
Why smash the burger pucks between parchment paper?
This keeps the process clean and gives an even, consistent thickness across all four patties without the mess of pressing directly against a bare grill press.
What internal temperature should the burger patties actually reach?
This recipe lists 155°F, but USDA's minimum safe internal temperature for ground beef is 160°F. Cook to at least 160°F to make sure the patties are fully safe before assembling the burgers.
Why spread horseradish mayo on the buns?
Its sharp, sinus-clearing kick cuts through the richness of the mushrooms, cheese sauce, and bacon, balancing an otherwise very heavy burger.
How indoor-friendly is this recipe?
4 out of 5 — the mushrooms, cheese sauce, and burger patties can all be cooked in cast iron skillets on a stovetop; the grill mainly adds convenience and a bit of char to the patties themselves.
Recipe Highlights
Bacon fat as the mushroom base: Cooking the mushrooms and onions in rendered bacon fat builds smoky flavor before the other seasonings are added.
Layered Swiss cheese sauce: Melting two cheeses in stages produces a smoother, more complex sauce than combining them all at once.
Parchment-pressed patties: Smashing the pucks between parchment keeps the process clean while ensuring even thickness.
Horseradish mayo as a counterpoint: Its sharp bite balances the richness of the mushrooms, cheese, and bacon in every bite.
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Nutrition
Nutrition
- Nutrition Serving Size
- 17.27 oz
- per serving
- Calories
- 1828
- Carbs
- 56 grams
- Protein
- 67 grams
- Fat
- 146 grams
- Sodium
- 2707 milligrams
