These Mushroom and Swiss Sliders are a unique spin on a traditional Mushroom and Swiss Burger, made with a sweet buttered dinner roll, perfectly seasoned ground beef and a savory Swiss cheese sauce that will leave you wanting more!
Mushroom Swiss Sliders
The idea for these mushroom and swiss sliders recipe came from a combination of multiple interconnected but perfect events. After ordering a regular cheeseburger at a local pub, I decided that I wanted to make that into a pasta. I took the basic components of a cheeseburger, created my own unique cheese sauce and presto, I developed a cheeseburger pasta.
Now, once my family tried it, we decided it was so delicious, we started to wonder if there were any other burger variations that could potentially be turned into a pasta dish. We discussed Mushroom and Swiss pasta, and the wheels were turning. After testing out a few variations on a cheese and mushroom sauce blend, I finally found the perfect combination for Mushroom Swiss Pasta. After trying that amazing pasta, we decided it MUST be made into a slider. Well, I happened to have an abundance of tested mushroom and swiss meat as well as the mushroom swiss cheese sauce. I decided to put it on a bun and see what happened. The results, I am happy to report, are ah-mazing.
Truth be told, I don’t like mushrooms. But after ONE bite I declared these to be the best sliders I have ever eaten. They are THAT GOOD.
Mushroom Swiss Slider Recipe
These little handheld sandwiches are perfect for my family. With simple ingredients, You can make them from scratch in just about 30 minutes. I broke this recipe into three sections, the hamburger, the cheese sauce, and the buttered seasoned buns. It seems like a lot of ingredients but it really is very simple.
For the Hamburger
You will need:
- Ground Beef: I like to go with 80/20, but you could use a leaner version if you prefer.
- Seasonings: Worchestershire, Lawrys, Salt, Pepper, and McCormick Hamburger Seasoning round out the seasonings for this recipe. If you don’t have hamburger seasoning, you could mix together onion powder (or toasted onion flakes), black pepper, chili pepper, sugar, and garlic for a similar effect.
- Yellow Onion: You could use Red onion too if you wanted, but I like the sweet flavor of the yellow onion.
- Garlic: I like to use fresh garlic, but feel free to use the garlic powder too if you are out.
- Oil: When cooking burgers, we tend to favor canola oil, but you could also use butter or olive oil.
For the Cheese Sauce
- Butter
- Mushrooms
- Beef Broth
- Milk
- Swiss Cheese
- Salt and Pepper
For the Sliders:
- Kings Hawaiian Rolls – We like to use the Kings Hawaiin Rolls for the bun portion of the recipe. They are perfectly sweet, but not too sweet that they pair nicely with the seasoned butter on the outside. Or, you can make your own homemade Hawaiian Rolls!
- Butter Mixture: This is what really takes the whole recipe over the top. To make the butter mixture, you will need garlic salt, salt, pepper, and sesame seeds
- Swiss Cheese Slices: I know there are not a ton of options in this area, but since we are going to add two separate layers of cheese, we tend to go for the square, thinner version of the swiss cheese slices. If you want these extra cheesy, you could use the thick cut version as well.
How to Make Mushroom and Swiss Sliders
So I know it looks like a lot of steps, but trust me, it’s worth it! Here is the process simplified.
- Cut the rolls in half. Cover with Swiss cheese. (I used 6 slices, use as many as you need to fit the rolls)
- Set the bottom half in a baking dish.
- Prepare the meat, set aside.
- Prepare the cheese sauce, then add to the meat.
- Pour meat over cheese covered rolls.
- Add another layer of swiss cheese.
- Brush butter sauce over rolls. Sprinkle with sesame seeds (optional). Cover and bake.
- Remove foil and bake a few more minutes (if needed) to get a golden brown roll.
- Brush with more butter. SERVE!
INGREDIENTS
HAMBURGER
- 1 tablespoon seasoned salt
- 1 tablespoon McCormick Hamburger Seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 1/2 cup yellow onion, diced
- 1 teaspoon garlic
- 1 pound ground beef
- 1/2 teaspoon Worcestershire sauce
MUSHROOM SWISS SAUCE
- 1/2 cup butter
- 8 ounces mushrooms, sliced
- 1/4 cup beef broth
- 1/4 cup milk
- 1/2 cup Swiss cheese, shredded
- 1 pinch salt and pepper
SEASONED BUTTER
- 1/4 cup butter, melted
- 1 teaspoon garlic salt
- 2 teaspoons sesame seeds
SLIDERS
- 1 package King’s Hawaiian Rolls, 12 count
- 12 slices Swiss cheese
INSTRUCTIONS
Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
HAMBURGER
In a small bowl, mix together the seasoned salt, hamburger seasoning, salt, and pepper. Set aside.
Add the oil to a non-stick pan and add the onions and garlic. Cook about 1-2 minutes.
Add the ground beef to the pan. Break up the meat with a wooden spoon.
Add the Worcestershire sauce and sprinkle with the seasoning mixture.
Cook for about 8-10 minutes, or until no pink remains in the meat. Remove from heat and drain meat.
MUSHROOM SWISS SAUCE
In a medium saucepan over medium heat, melt butter.
Add mushrooms and cook for about 5-10 minutes. Add in beef broth and milk.
Reduce heat and slowly add cheese. Whisk constantly until the cheese is completely melted.
Add in cooked hamburger, and stir to combine.
SEASONED BUTTER
In a small bowl, mix together the melted butter, garlic salt, and sesame seeds. Set aside.
SLIDERS
Split your rolls in half, and place the bottom half in the prepared baking dish.
Add 6 slices of Swiss cheese, followed with the hamburger mixture, and then the second layer of 6 slices of Swiss cheese.
Place the top half of the buns on top and brush the tops of the rolls with the melted butter mixture.
Cover the dish with aluminum foil and bake for 20 minutes, or until the cheese is hot and bubbly.
Remove foil, and bake for an additional 5 minutes (or until the tops of the sliders turn a golden brown).
Remove from oven, slice and serve.
These were delicious! I added spices while cooking meat. Wrapped them up in foil. Cooked them in Airfryer. I made two batches. They taste even better as leftovers.