Grilled Mushroom Swiss Burger with Jalapeno Aioli
A charred burger loaded with sauteed portobello mushrooms and melted Swiss cheese, topped with zesty jalapeno-lime aioli and grilled vegetables. The jalapeno aioli brings bright, spicy heat that cuts through the rich beef and creamy cheese, while grilled zucchini fries provide a smoky, tender side. Perfect for summer cookouts or weeknight grilling when you want restaurant-quality burgers at home. This version balances umami depth from seasoned beef and mushrooms with fresh citrus kick, setting it apart from standard burger fare.
Ingredients
- 1 pound ground beef, 93% lean
- 2 teaspoon steak seasoning blendkosher salt + black pepper + garlic powdercustom blendseasoning
basic umami
- 1 tablespoon olive oil
- 5 ounces portobello mushrooms, sliced
- 4 slice Swiss cheese
- 4 whole hamburger buns, split
- 4 leaf lettuce
- 4 slice tomato
- 2 whole jalapeno peppers
- ½ cup light mayonnaise
- ¼ teaspoon kosher salt
- 1 teaspoon fresh lime juice
- 3 medium zucchini
- ½ teaspoon steak seasoning blendkosher salt + black pepper + garlic powdercustom blendseasoning
basic umami
Instructions
- 1
Combine ground beef with steak seasoning, mixing lightly, then gently form into four patties about half an inch thick.
- 2
Heat saute pan over medium heat, add olive oil and mushrooms, cook 4 to 5 minutes stirring occasionally until tender, then set aside.
- 3
Grill patties over medium heat 8 to 10 minutes, turning occasionally, until internal temperature reaches 160F.
- 4
About 2 minutes before patties are done, toast buns cut side down on grill until lightly golden.
- 5
During the final minute of grilling, top each patty with a Swiss cheese slice to melt.
- 6
Grill jalapenos for 5 to 6 minutes until charred, cool completely, then remove stem and seeds and dice into quarter-inch pieces.
- 7
Combine mayo, grilled jalapeno, lime juice, and salt in a bowl to make aioli.
- 8
Toss zucchini pieces with olive oil and steak seasoning, then grill 4 to 6 minutes turning occasionally until soft.
- 9
Spread aioli on top bun, layer with lettuce and tomato slices, place mushrooms and patty on bottom bun, close sandwich and serve with zucchini fries.
Tips
For evenly cooked patties, make a shallow thumbprint in the center of each before grilling - burgers cook more uniformly and retain their shape without bulging.
Toast buns with a light brush of olive oil or garlic butter for extra flavor and to prevent them from absorbing juices and becoming soggy.
Grill jalapenos whole on high heat for deeper char and smokiness, which mellows their heat while intensifying the aioli's complexity.
Good to Know
Grilled burgers and zucchini keep refrigerated in airtight containers up to 3 days. Aioli stores up to 5 days. Toast buns fresh on serving day.
Prep all ingredients the day before. Form patties, slice mushrooms, and make aioli ahead. Grill all components same day for best texture and flavor.
Serve immediately after grilling while buns are warm and cheese is melted. Pair with cold beverages. Works well for casual entertaining or weeknight family dinners.
Common Mistakes
Do not overwork the beef mixture to avoid dense, tough patties.
Do not skip grilling zucchini long enough to avoid watery, undercooked vegetables.
Do not add jalapenos to aioli while still hot to avoid wilting and flavor loss.
Substitutions
Dairy-Free Swaps
General Alternatives
basic umami
FAQ
Can I make these burgers ahead and freeze them?
Yes. Form patties, layer with parchment, and freeze up to 3 months. Grill from frozen, adding 2-3 minutes to cooking time. Aioli and grilled vegetables do not freeze well.
What if I don't have a grill, can I cook these indoors?
Yes. Cook patties in a cast-iron skillet over medium-high heat 4-5 minutes per side until 160F. Saute mushrooms as directed. Broil jalapenos and zucchini in your oven at 450F for 6-8 minutes until charred.
How long can I keep leftover aioli?
Store aioli in an airtight container in the refrigerator for up to 5 days. Since it contains mayo, do not freeze. Stir before using if separation occurs.