Few things in this world are considered classic American cuisine as a good cheeseburger. Walk into any diner or pub in the United States, and you’ll likely find an entire section of the menu dedicated to this iconic American sandwich. Even sandwiches crafted without the use of ground beef are considered burgers, whether it’s a chicken burger, a pork burger, or an Impossible Burger. There are probably as many variations on how to make one as there are restaurants in the world serving them. So, it only seemed appropriate that on New Year’s Eve, I fired up my Weber kettle to create my own version of a smoked mushroom Swiss hamburger.

Full credit for this particular post goes to my lovely wife, who was actually the one to request the New Year’s Eve hamburger. Granted, she knew I’m not one to just throw a hamburger patty onto the grill and call it dinner. I had to add a little bit of my own flair! Grilled onions and mushrooms provide extra depth of flavor and umami. A touch of smoke improves the aroma and creates more mouthwatering flavor. Homemade bread and butter pickles act as the cherry on top by adding acidity and crunch. The sweet potato fries on the side, seasoned with my own barbecue seasoning, were further evidence of my signature style.

Ingredients in a Smoked Mushroom Swiss Hamburger

Ground Beef

Ground beef is, of course, the primary ingredient in a classic hamburger. For this particular recipe, I used a meat-to-fat ratio of 93 to 7. There are a variety of chefs out there—professional or backyard barbecue pros—who proclaim that “fat is flavor,” and you don’t want to cut all of the fat out of your recipes. While that can be true for some recipes, I really don’t like a fatty burger. Nothing is worse than creating a nice, healthy-looking burger patty, throwing it on the grill, and seeing it shrink to nothing more than a hockey puck size. It’s even worse when you go to take a bite of it at the dinner table and you get nothing but bun. While fat can add flavor to some dishes, flavor can be added to a burger in other ways.

Seasonings

The seasonings used in burgers are as varied as the rest of the recipe. Some people might opt for just salt and pepper, while others add a complex variety of seasonings, herbs, and spices. Each variation contributes a different complexity and flavor. For this recipe, I used my own barbecue seasoning rub, made up of 13 herbs, spices, and sweeteners. You can find the recipe here. It is my go to barbecue seasoning rub for almost anything, meat or vegetable wise, try it yourself! I also added a little additional thyme, to improve the continuity of the flavor profile between the hamburger patty and the toppings, discussed below.

Toppings

Burger toppings play a crucial role in transforming a meal. In this recipe, mushrooms take the spotlight. However, mushrooms, with their slightly rubbery texture, might not be an immediate choice for a burger topping. Yet, grilling them alongside onions works wonders. This cooking method not only alters their texture but also amplifies their natural umami essence. By grilling these ingredients over medium heat with a neutral cooking oil, and seasoning them with salt, pepper, and thyme, a remarkable transformation occurs. The resulting hamburger topping boasts remarkable depth of flavor, a beautifully caramelized appearance, and an irresistible umami richness.

Another crucial ingredient in the toppings is cheese! Not only does the use of cheese change the name of a hamburger into a cheeseburger, but it can add a variety of additional flavors. For this recipe, I used sliced Swiss cheese, known for its nice nutty flavor. It also adds additional richness that isn’t present in the 93:7 ground beef mixture. It’s important to add the cheese while the patty is still on the grill. That is how you get the ooey gooey flavor of melted cheese on your cheeseburger. However, avoid letting it sit for too long, as it may melt off into the coals, lost forever!

The Bun

Often regarded as the second fiddle to the hamburger patty and its toppings, the bun plays a crucial role in the final presentation of a hamburger. There are almost as many choices for which bun to use as there are appropriate toppings for a hamburger. For this particular recipe, I used a basic potato bun, aiming to let the flavors inside the bun take the spotlight, rather than the bun itself. Possible alternatives for future buns might include a brioche bun, a pretzel bun, or even a basic sesame seed bun. One thing is for sure: a crucial step in creating a delicious hamburger is always toasting your bun! Not only is a bun the delivery mechanism for the delicious flavors it houses, but it can add an incredible warmth and harmony with the hamburger patty and toppings.

Smoking the Patty

Creating an iconic sandwich demands a grill that embodies tradition. Enter the Weber 22-inch Kettle Grill—renowned for its place in American barbecuing. These grills boast longevity, craftsmanship, and the ability to tackle diverse culinary tasks. In this recipe, I use ‘barbecue’ and ‘grill’ interchangeably to highlight the Weber 22-inch kettle’s prowess in slow, smoky cooking and high-heat grilling.

Understanding the vents and fuel placement is critical with the Weber Kettle. For low-temperature smoking, set the vents to around 25% for that extra smoky essence, allowing oxygen to sustain the flame without excessive heat. When searing, fully open the bottom vent for maximum oxygen flow.

During the smoking phase, ensure the patties are placed as far as possible from the heat source to slowly infuse that smoky flavor. Aim for an internal temperature of 155 degrees, verifying this before moving to the searing phase. Once reached, position the patties directly over the heat source, cooking each side for one to two minutes, and add cheese towards the end for that perfect melt. The final product should reach an internal temperature of 165 degrees to ensure the ground beef is fully and safely cooked.

Assembling Your Smoked Mushroom Swiss Hamburger

With all the components prepared, it’s time to assemble your burger masterpiece! Begin by placing the burger with melted cheese atop the bottom bun. Layer the cheese with the grilled mushrooms and onions, utilizing the melted cheese as a binding agent to secure them to the patty.

For an added flavor dimension, consider incorporating additional toppings. For instance, baby arugula can infuse a nutty and flavorful element to your burger.

To complete your creation, spread your preferred condiment onto the top bun. I personally favor a combination of ketchup and Dijon mustard, offering a balance of sweetness and spiciness. However, feel free to unleash your creativity with any condiment of your choice!

Remember, the bun serves as a canvas, so experiment with various toppings and condiments to craft your perfect burger experience!

Serving and Savoring Your Hamburger

The first bite into a perfectly crafted cheeseburger is a culinary delight that transcends simple satisfaction. It’s an experience—a symphony of aromas, textures, and flavors that dance across your senses with every mouthwatering moment. As you relish the warmth, the delightful blend of melted cheese, grilled mushrooms and onions, and smokey patties, take a moment to immerse yourself in this indulgence. Should food even be this delicious?

This recipe for a smoked mushroom Swiss cheeseburger has become one of my personal favorites, and I encourage you to embark on this flavorful journey yourself! Try it out, embrace the flavors, and let me know your thoughts. Share your experiences, variations, and any twists you add to make it your own. After all, the joy of creating and savoring a perfect burger is an adventure worth sharing.