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Steakhouse Swiss Mushroom Burgers with Rosemary Potato Wedges

A hot sheet pan crisps rosemary wedges while juicy skillet-seared burgers get a blanket of Swiss and deeply browned mushrooms.

A browned beef burger with melted Swiss and cremini mushrooms sits beside crisp rosemary potato wedges.

This steakhouse-inspired dinner pairs a well-browned 80/20 patty with Swiss cheese and mushrooms cooked until their moisture is gone. The wedges roast on a preheated pan, so the oven does most of its work while the toppings and burgers come together on the stove.

Set up crisp wedges

Even 1/2-inch cuts help the potatoes finish together, and rinsing away loose surface starch keeps the coating from turning pasty. Dry the wedges thoroughly before oiling them; the preheated sheet pan then helps their cut faces brown instead of steam.

Add rosemary late

Fresh rosemary goes on after the first roast rather than before the potatoes enter the oven. That shorter exposure perfumes the wedges without giving the small leaves as much time to scorch at 450 F.

Potato wedges brown on a sheet pan beside cremini mushrooms sizzling in a skillet. — Potato wedges roast in one layer as sliced cremini mushrooms are prepared for a deep skillet browning.

Give mushrooms room to brown

Mushrooms first shed water, so a single layer and a few undisturbed minutes help them brown once that moisture cooks off. Butter, shallot, garlic, and Worcestershire join at the end, when the mushrooms are already concentrated and savory.

Check the center of every patty

Burgers vary in thickness and skillet contact, so time alone cannot confirm doneness. Insert an instant-read thermometer through the side into the center of each patty and cook ground beef to 160 F before serving.

Melted Swiss drapes a seared beef patty beneath browned mushrooms beside rosemary-flecked wedges. — Melted Swiss, browned mushroom edges, and the crisp ridges of rosemary wedges bring contrasting textures to the plate.

Finish everything together

Resting the patties while the buns toast gives the juices a moment to settle and lets the cut sides pick up a little color in the same skillet. Spoon the mushrooms over the Swiss just before serving, with the hot wedges beside the burgers.

Steakhouse Swiss Mushroom Burgers with Rosemary Potato Wedges

4 burgers

60 minutes total

Ingredients

• 2 lb russet potatoes, scrubbed
• 2 tbsp olive oil
• 2 1/2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper, divided
• 1 tbsp finely chopped fresh rosemary
• 1 tbsp canola oil
• 10 oz cremini mushrooms, thinly sliced
• 2 tbsp unsalted butter
• 1 small shallot, thinly sliced
• 1 garlic clove, finely grated
• 1 tsp Worcestershire sauce
• 1 1/2 lb 80/20 ground beef
• 4 slices Swiss cheese
• 4 soft burger buns

Method

Heat the oven and pan
Set a rack in the upper-middle position and heat the oven to 450 F with a heavy rimmed sheet pan on the rack; preheating the pan helps the wedges brown on contact.
Look for: The oven is fully preheated and the sheet pan is hot.
Cut and season the potatoes
Cut the potatoes lengthwise into even 1/2-inch wedges, rinse off loose starch, and dry them thoroughly; toss with the olive oil, 1 tsp salt, and 1/2 tsp pepper, holding back the rosemary so it does not scorch.
Look for: The wedges are fully dry and coated in a thin, even sheen of oil.
Start roasting the wedges
Carefully spread the wedges on the hot sheet pan in one layer with a cut side against the metal, then roast for 20 minutes; while they roast, slice the mushrooms, shallot, and garlic and shape the beef into four loose patties.
Look for: The cut faces are beginning to brown and the wedges release from the pan when nudged.
Turn and crisp the wedges
Turn the wedges so another cut side contacts the pan, scatter over the chopped rosemary, and roast 12 to 18 minutes more until the edges are crisp and deeply golden; begin the mushrooms while this final roast runs.
Look for: The wedges are tender inside, crisp at the edges, and fragrant with rosemary.
Brown the mushrooms
Heat the canola oil in a large skillet over medium-high heat, add the mushrooms in a single layer, and leave them undisturbed for 3 minutes; stir and cook until their released moisture evaporates and several sides are deeply browned, then add the butter, shallot, garlic, and 1/2 tsp salt and cook 2 minutes. Stir in the Worcestershire sauce, transfer the mixture to a bowl, and cover loosely.
Look for: The mushrooms have dark brown patches and no watery liquid remains in the skillet.
Shape and season patties
Gently form the beef into four 6 oz patties about 3/4 inch thick with a shallow dimple in each center; season both sides with the remaining 1 tsp salt and 1/2 tsp pepper. Keep the patties loosely packed so they sear instead of turning dense.
Look for: The patties are even in thickness, lightly dimpled, and seasoned on both sides.
Sear and melt Swiss
Wipe loose mushroom bits from the skillet and heat it over medium-high. Sear patties 4 to 5 minutes on the first side without pressing, flip, top each with Swiss, and cover for the final minutes; insert an instant-read thermometer through the side into each center and continue cooking until it reads 160 F.
Look for: The patties are browned, the Swiss is melted, and each center reads 160 F on a thermometer.
Rest patties and toast buns
Move the patties to a clean plate and rest for 5 minutes; meanwhile, place the buns cut-side down in the skillet for about 1 minute, working in batches if needed, until lightly toasted.
Look for: The buns have golden cut faces and the patties remain juicy after resting.
Build the burgers and serve
Set each patty on a toasted bun bottom, spoon the browned mushrooms over the melted Swiss, add the bun top, and serve immediately with the rosemary wedges while their edges are still crisp.
Look for: Each burger has melted Swiss beneath a generous layer of browned mushrooms.