Mushroom Swiss Sliders Recipe

I reimagined Simple Cheeseburger Sliders by marrying sweet buttered dinner rolls with perfectly seasoned ground beef and a savory Swiss cheese sauce for a surprising twist on the classic.

I keep making Mushroom Swiss Sliders until my friends beg for more. Mushrooms and Swiss cheese sing together in tiny bites that somehow feel like a steal every time, it’s loud, salty, and a little fancy but still messy.

I messed with textures late nights, stole tricks from Cheeseburger Sliders I love and then made them my own. If you follow food feeds you might recognize a vibe from I Am Baker, but this version is rougher, more stubborn, and way more likely to disappear at a party.

Trust me you will wanna bite twice.

Ingredients

• Sweet dinner rolls: soft, slightly sweet carbs that balance rich beef, a guilty comfort.
• Ground beef: rich protein and fat, juicy adds savory depth but higher in saturated fat.
• Swiss cheese: nutty melty protein and calcium, creamy flavor, adds saltiness, pairs great with mushrooms.
• Mushrooms: earthy low calorie provide fiber and umami, soak up sauces, boost savoriness.
• Yellow onion: sweet when cooked adds moisture and mild sweetness helps balance fatty beef.
• Butter: rich adds golden browning and silky mouthfeel, mostly saturated fat so use modestly.
• Worcestershire sauce: tangy savory booster little calories, amps umami and depth with a tiny sweetness.

Ingredient Quantities

• 12 sweet dinner rolls (Hawaiian style), split
• 1 1/2 pounds ground beef (80/20)
• 8 ounces Swiss cheese, sliced
• 4 ounces Swiss cheese, shredded (for cheese sauce)
• 8 ounces cremini or button mushrooms, thinly sliced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce, divided
• 1 1/2 teaspoons Dijon mustard, divided
• 6 tablespoons unsalted butter, divided (about 4 tbsp for brushing, 2 tbsp for cooking)
• 2 tablespoons all purpose flour (for cheese sauce)
• 1 cup whole milk
• 1 tablespoon olive oil or vegetable oil (optional, for cooking)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon chopped fresh parsley (optional garnish)

How to Make this

1. Preheat your oven to 350 F. Lightly butter or spray a 9×13 inch baking dish and split the 12 dinner rolls, set tops and bottoms aside.

2. Season the beef: put 1 1/2 pounds ground beef in a bowl, add 1 tablespoon Worcestershire, 1 teaspoon Dijon, salt and pepper to taste, then gently mix with your hands until just combined – dont overwork it or the burgers get tough. Divide into 12 small patties, a bit wider than the rolls since they shrink when cooked.

3. Brown the mushrooms and onions: heat 1 tablespoon butter plus 1 tablespoon oil (or just oil) in a large skillet over medium-high. Add the 8 ounces sliced mushrooms, 1 small chopped yellow onion and 2 minced garlic cloves. Add the remaining 1 tablespoon Worcestershire, salt and pepper and cook until the mushrooms are deeply browned and the liquid is evaporated, about 6-8 minutes. Remove from pan and taste, adjust salt if needed.

4. Cook the patties: wipe the skillet if needed, heat a little oil over medium-high, and cook the patties in batches 3-4 minutes per side for medium, or longer if you like them well done. Don’t press them down or you lose the juices. Transfer cooked patties to a plate.

5. Make the Swiss cheese sauce: in a small saucepan melt 2 tablespoons butter over medium heat. Whisk in the 2 tablespoons flour and cook 1 minute until bubbly. Slowly pour in 1 cup whole milk while whisking to avoid lumps, simmer until slightly thickened. Stir in the 4 ounces shredded Swiss cheese and 1/2 teaspoon Dijon until smooth, season with salt and pepper. If it’s too thick add a splash more milk.

6. Assemble the sliders in the baking dish: place bottom halves of the rolls in the dish. Put one patty on each bottom, spoon generous mushroom mixture over each patty, then drizzle or spoon the Swiss cheese sauce over the mushrooms. Lay the 8 ounces sliced Swiss cheese over the sauce (you can overlap slices).

7. Close and butter the tops: place the roll tops on, melt about 2 tablespoons of the remaining butter and brush over the tops (you can use a little extra if you want them richer). Sprinkle 1 tablespoon chopped fresh parsley if using.

8. Bake to meld and melt: cover loosely with foil and bake at 350 F for 10 minutes, then remove foil and bake 3-5 more minutes until cheese is melty and tops are golden. Or broil 1-2 minutes at the end but watch closely so they dont burn.

9. Rest a few minutes, then slice the slider block into 12 sandwiches with a serrated knife or using a spatula and serve warm. Tip: toothpicks help keep them together while serving, and if you want extra flavor brush the tops with a little garlic butter before baking.

Equipment Needed

1. 9×13 inch baking dish
2. Large skillet or frying pan (for mushrooms and patties)
3. Small saucepan (for the Swiss cheese sauce)
4. Mixing bowl (to season and form the patties)
5. Measuring cups and spoons
6. Chef’s knife and cutting board
7. Spatula or wooden spoon (for sautéing and flipping)
8. Whisk (to smooth the cheese sauce)
9. Pastry or basting brush (for buttering the tops)
10. Serrated knife (to slice the slider block)

FAQ

Mushroom Swiss Sliders Recipe Substitutions and Variations

• 12 sweet dinner rolls (Hawaiian style): swap for brioche slider buns or potato rolls. If your rolls arent sweet, brush them with a little melted butter and honey to fake the Hawaiian vibe.
• 1 1/2 pounds ground beef (80/20): use ground pork or a 85/15 ground turkey (add 1 tbsp oil so patties dont dry out), or try a plant based ground beef 1:1 if you want meatless sliders, expect slightly different browning.
• 8 ounces Swiss cheese, sliced: substitute Gruyere or provolone or fontina, same amount and slice thickness works, Gruyere gives a nuttier flavor while provolone melts really smooth.
• 1 cup whole milk (for the cheese sauce): use 1 cup 2% plus 2 tbsp heavy cream, or 1 cup evaporated milk. For dairy free try unsweetened soy milk but the sauce may be a bit thinner so reduce heat and simmer longer.

Pro Tips

1) Dont overwork the beef and give the patties a little rest before cooking. Mix just until combined, form patties slightly larger than the rolls and let them sit 10 minutes in the fridge so they hold shape and stay juicy. If they puff up while cooking press a shallow thumb dent in the center to stop doming.

2) For deeply flavored mushrooms cook them on medium high and leave them alone more than you think. Salt draws out water so salt toward the end, cook until all the liquid evaporates and the edges brown, then finish with a splash of Worcestershire or a teaspoon of butter to boost umami.

3) Make the cheese sauce silky by whisking constantly while adding milk slowly, and keep the heat moderate so it doesnt scorch. If it gets too thick add a tablespoon of milk at a time until it pours. Grating your Swiss instead of chopping helps it melt faster and smoother.

4) Assembly and bake tricks: brush the tops with generous butter (or garlic butter) and tent with foil so everything heats through without drying. Take them out a couple minutes early, let rest so the sauce settles, then slice with a serrated knife. Toothpicks help when serving, especially if youre stacking extras.