Garlic Butter Steakhouse Burger With Swiss and Crispy Onions

Imperial May 20, 2026May 20, 2026

Quick Recipe Version (TL;DR)

Yield: 4 steak burgers
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Quick Ingredients

Steak burgers: 1 1/4 pounds ground beef, 1 tablespoon Worcestershire sauce, 1 1/4 teaspoons kosher salt, 3/4 teaspoon black pepper, 1 tablespoon neutral oil, 4 slices Swiss cheese, 4 brioche buns
Garlic herb butter: 6 tablespoons softened unsalted butter, 2 grated garlic cloves, 1 tablespoon parsley, 1 teaspoon chives, 1/2 teaspoon thyme, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper
Roasted mushrooms: 12 ounces cremini mushrooms, 1 tablespoon olive oil, 1 tablespoon melted butter, 1 minced garlic clove, 1 teaspoon thyme, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon balsamic vinegar
Crispy onions: 1 large yellow onion, 1 cup buttermilk, 3/4 cup flour, 1/4 cup cornstarch, 1 teaspoon kosher salt, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, 3 cups neutral oil for frying
Creamy aioli: 1/2 cup mayonnaise, 1 grated garlic clove, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/8 teaspoon kosher salt

Do This

1. Heat the oven to 425°F. Mix the garlic herb butter and the aioli; refrigerate the aioli until ready to serve.
2. Roast the mushrooms with olive oil, butter, garlic, thyme, salt, and pepper for 18 to 20 minutes, then finish with balsamic vinegar.
3. Soak sliced onions in buttermilk for 10 minutes, dredge in seasoned flour and cornstarch, then fry at 350°F for 2 to 3 minutes per batch.
4. Shape the beef into 4 patties, season, and cook in a hot skillet for 3 to 4 minutes per side.
5. Add Swiss cheese during the last 1 to 2 minutes of cooking and cook burgers to 160°F internal temperature.
6. Spread aioli on toasted buns, then layer the Swiss-topped patties, garlic herb butter, roasted mushrooms, and crispy onions.

Why You’ll Love This Recipe

Steakhouse flavor at home: Garlic butter, Swiss cheese, mushrooms, and crispy onions give this burger a rich, restaurant-style finish.
Big texture contrast: Juicy beef, melty cheese, creamy aioli, tender roasted mushrooms, and crunchy onions all stack beautifully together.
Make-ahead friendly: The aioli, garlic herb butter, and crispy onions can be prepared ahead so burger night feels easy.
Flexible cooking method: Make the patties in a cast-iron skillet, grill pan, or outdoor grill with simple timing adjustments.

Grocery List

Produce: Garlic, fresh parsley, fresh chives, fresh thyme, cremini mushrooms, yellow onion, lemon
Meat: 1 1/4 pounds ground beef, preferably 80/20 ground chuck or a chuck-sirloin blend
Dairy: Unsalted butter, Swiss cheese, buttermilk
Bakery: 4 brioche burger buns
Pantry: Mayonnaise, Dijon mustard, Worcestershire sauce, olive oil, neutral frying oil, all-purpose flour, cornstarch, smoked paprika, balsamic vinegar, kosher salt, black pepper

Full Ingredients

For the Garlic Herb Butter

6 tablespoons unsalted butter, softened to room temperature
2 garlic cloves, finely grated or minced into a paste
1 tablespoon finely chopped fresh parsley
1 teaspoon finely chopped fresh chives
1/2 teaspoon fresh thyme leaves, finely chopped
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

For the Creamy Garlic Aioli

1/2 cup mayonnaise
1 small garlic clove, finely grated
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

For the Roasted Mushrooms

12 ounces cremini mushrooms, wiped clean and sliced 1/4 inch thick
1 tablespoon olive oil
1 tablespoon unsalted butter, melted
1 garlic clove, minced
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon balsamic vinegar, added after roasting

For the Crispy Onions

1 large yellow onion, about 10 ounces, sliced into very thin rings
1 cup buttermilk
3/4 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon kosher salt, plus more for finishing
1/2 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
3 cups neutral oil, such as canola, vegetable, or peanut oil, for frying

For the Steak Burgers

1 1/4 pounds ground beef, preferably 80/20 ground chuck or a chuck-sirloin blend
1 tablespoon Worcestershire sauce
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 tablespoon neutral oil, for the skillet
4 slices Swiss cheese, about 1 ounce each
4 brioche burger buns, split

Garlic Butter Steakhouse Burger With Swiss and Crispy Onions – Closeup

Step-by-Step Instructions

Step 1: Make the garlic herb butter and aioli

In a small bowl, stir together the softened butter, grated garlic, parsley, chives, thyme, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until evenly combined. Set aside 4 tablespoons for topping the burgers. Reserve the remaining 2 tablespoons for toasting the buns.

In a second small bowl, whisk together the mayonnaise, grated garlic, lemon juice, Dijon mustard, Worcestershire sauce, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cover and refrigerate the aioli while you prepare the rest of the recipe. Chilling for at least 20 minutes helps the garlic flavor mellow and blend into the sauce.

Step 2: Roast the mushrooms

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper for easier cleanup. Place the sliced mushrooms on the baking sheet and toss with olive oil, melted butter, minced garlic, thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

Spread the mushrooms in a single layer so they roast instead of steam. Roast for 18 to 20 minutes, stirring once halfway through, until the mushrooms are browned at the edges and tender. Drizzle with 1 teaspoon balsamic vinegar as soon as they come out of the oven, then set aside.

Step 3: Prepare and fry the crispy onions

Place the thinly sliced onion rings in a medium bowl and pour the buttermilk over them. Let them soak for 10 minutes while you heat the oil and mix the coating. In a shallow dish, whisk together the flour, cornstarch, 1 teaspoon kosher salt, smoked paprika, and 1/4 teaspoon black pepper.

Pour 3 cups neutral oil into a heavy medium saucepan or deep skillet; the oil should be about 1 inch deep. Heat over medium-high heat to 350°F. Working in small batches, lift the onions from the buttermilk, let the excess drip off, then toss them in the flour mixture until well coated. Shake off excess flour.

Fry the onions in batches for 2 to 3 minutes, turning gently, until golden brown and crisp. Transfer to a paper towel-lined plate or wire rack and sprinkle lightly with kosher salt while hot. Keep the oil temperature between 340°F and 355°F for the crispiest onions.

Step 4: Shape the steak burger patties

Place the ground beef in a large bowl. Drizzle with 1 tablespoon Worcestershire sauce and gently mix with your hands just until combined. Do not overwork the meat, or the burgers can turn dense.

Divide the beef into 4 equal portions, about 5 ounces each. Shape each portion into a patty about 4 1/2 inches wide and 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb; this helps the burgers cook evenly and prevents them from puffing up. Season both sides of the patties with the remaining 1 1/4 teaspoons kosher salt and 3/4 teaspoon black pepper, dividing evenly.

Step 5: Toast the buns

Heat a large cast-iron skillet or heavy skillet over medium heat. Spread the cut sides of the brioche buns with the reserved 2 tablespoons garlic herb butter. Place the buns cut-side down in the skillet and toast for 1 to 2 minutes, until golden and lightly crisp. Transfer to a plate and set aside.

Step 6: Cook the burgers and melt the Swiss cheese

Increase the skillet heat to medium-high. Add 1 tablespoon neutral oil and let it shimmer. Add the patties, leaving space between them. Cook for 3 to 4 minutes on the first side, without pressing down on the burgers. Flip and cook for 2 minutes more.

Top each patty with 1 slice Swiss cheese, then cover the skillet with a lid or a large sheet pan. Continue cooking for 1 to 2 minutes, until the cheese is melted and the center of each burger reaches 160°F on an instant-read thermometer. Transfer the burgers to a plate and rest for 3 minutes. While the burgers rest, place 1 tablespoon garlic herb butter on top of each cheese-covered patty so it melts into the Swiss and over the edges.

Step 7: Assemble the garlic butter steak burgers

Spread a generous spoonful of creamy aioli on the bottom half of each toasted bun. Add a Swiss-topped burger patty with the melted garlic herb butter. Pile roasted mushrooms over the cheese, then add a handful of crispy onions. Spread a little more aioli on the top bun, close the burger gently, and serve immediately while the cheese is melted and the onions are crisp.

Pro Tips

Use cold beef but gentle hands: Keep the ground beef cold and mix only until combined. This gives you a juicy, tender burger instead of a compact one.
Do not press the patties: Pressing squeezes out the juices. Let the hot skillet create a flavorful crust on its own.
Roast mushrooms in one layer: Crowding the pan traps moisture and makes mushrooms soggy. Use two baking sheets if needed.
Salt the onions right after frying: A tiny pinch of salt sticks best while the onions are still hot.
Check doneness with a thermometer: Ground beef should reach 160°F for food safety.

Variations

Blue cheese steakhouse burger: Swap the Swiss for blue cheese crumbles or a slice of creamy blue cheese for a bolder steakhouse flavor.
Grilled version: Grill the patties over medium-high heat at 400°F to 450°F for 4 to 5 minutes per side, adding Swiss during the final minute.
Shortcut crispy onions: Use 1 1/2 cups store-bought crispy fried onions if you want a faster weeknight version.

Storage & Make-Ahead

The garlic herb butter can be made up to 5 days ahead and refrigerated in an airtight container. The aioli can be made up to 3 days ahead and kept chilled. The mushrooms can be roasted 2 days ahead; reheat them in a 350°F oven for 8 to 10 minutes or in a skillet over medium heat for 4 to 5 minutes. Crispy onions are best the day they are fried, but you can store them uncovered at room temperature for up to 4 hours; if they soften, re-crisp them on a baking sheet at 375°F for 5 to 7 minutes. Cooked burger patties can be refrigerated for up to 3 days, but for the best texture, assemble the burgers right before serving.

Nutrition (per serving)