Quite possibly the best slider I have ever made, and I have made a few!  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! #originalrecipe If you love sliders, make sure to check out my Italian Sliders, cheeseburger sliders, and my buffalo chicken sliders too!


Mushroom Swiss Cheeseburger Slider

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 that 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 and Swiss Sliders

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.

Meat and Cheese for a Mushroom Swiss Slider

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 garlic powder if you are out.
  • Oil:  When cooking burgers, we tend to favor canola oil, but you could also use butter or olive oil.
Mushroom Swiss Slider Recipe

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.
Gourmet Mushroom Swiss Slider

How to Store

Store the cooked sliders in an airtight container in the refrigerator for up to 2 days. They are super good reheated!

The Best Mushroom Swiss Slider Recipe
Mushroom Swiss Cheeseburger Slider
4.60 from 15 votes

Mushroom Swiss Sliders

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
The BEST slider you will ever try! These are next-level amazing!



  • 1 tablespoon seasoned salt
  • 1 tablespoon McCormick Hamburger Seasoning
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 tablespoon canola oil
  • ½ cup yellow onion, diced
  • 1 teaspoon garlic
  • 1 pound ground beef
  • ½ teaspoon Worcestershire sauce


  • ½ cup (1 stick / 113 g) butter
  • 8 ounces mushrooms, sliced
  • ¼ cup (60 g) beef broth
  • ¼ cup (61.25 g) milk
  • ½ cup (56.5 g) Swiss cheese, shredded
  • 1 pinch salt and pepper


  • ¼ cup (½ stick / 57 g) butter, melted
  • 1 teaspoon garlic salt
  • 2 teaspoons sesame seeds



  • Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.


  • In a small bowl, mix together the seasoned salt, hamburger seasoning, salt, and pepper. Set aside.
  • To a large skillet over medium heat, add oil. Once hot, add the onions and garlic. Cook 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.


  • 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.


  • In a small bowl, mix together the melted butter, garlic salt, and sesame seeds. Set aside.


  • Split your rolls in half, and place the bottom halves 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 halves 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. This meat mixture was very thin and drippy. I will not use that much butter next time. I had to add 4 oz of cream cheese and boil the heck out of it and it was still watery. I will a little flour to the cooked mushrooms as a roux.

  2. First, as written this would be way, way too salty. I reduced the amount of salt by more than half, it was still salty but edible. My recommendation is to be cautious with the amount of salt.
    Second, as others have mentioned, the sauce needs a bit of work. I added significantly more shredded Swiss cheese, that did make it thicker, otherwise it would have been a soupy mess.
    Bottom line, good with some adjustments

  3. I doubled this and served at a school family function. They went fast but next time I would cut the salt and butter way down. Thanks for the recipe!

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