Mushroom and Swiss Turkey Burgers with Dijonnaise

These Mushroom and Swiss Turkey Burgers with Dijonnaise are juicy, flavorful, and anything but boring. If you are looking for a lighter take on your favorite burger that still satisfies those comfort food cravings, this recipe is your new go-to. The sautéed mushrooms and Swiss cheese bring that savory, melt-in-your-mouth flavor, and the simple homemade Dijonnaise sauce ties it all together with a creamy tang.

Mushroom and Swiss Turkey Burgers with Dijonnaise

The beauty of this recipe is how it balances comfort and health. Ground turkey is a great lean protein alternative, and it stays juicy when cooked right. The caramelized onions and mushrooms add a deep, earthy richness that contrasts beautifully with the tangy Dijonnaise. The Swiss cheese slightly nutty, perfectly melty, and made to pair with mushrooms. This is a burger that feels indulgent but keeps things light.

Ingredients Needed to Make Mushroom and Swiss Turkey Burgers with Dijonnaise~

For the Turkey Burgers~

• 1 pound of ground turkey
• 4 hamburger buns
• 4 slices of Swiss cheese
• 2 cups of sliced mushrooms
• 1 onion, diced
• 1 teaspoon of sugar
• 3 teaspoons of cooking oil
• Salt and pepper to taste

For the Dijonnaise~

• 3 tablespoons of mayonnaise
• 1 tablespoon of Dijon mustard

Notes for Success

✔️ Do not overcook the turkey burgers — they can dry out quickly. Cook until just done.
✔️ Caramelizing the onions with a little sugar adds an extra layer of flavor.
✔️ Use good-quality Swiss cheese for the best melt and taste.
✔️ Toast your buns to prevent sogginess and add a nice crunch.
✔️ The Dijonnaise can be made ahead of time and stored in the fridge for up to 5 days.

🍽️ How to Serve Mushroom and Swiss Turkey Burgers~

• As a Weeknight Dinner: Pair with crispy oven-roasted sweet potato fries or a simple Kale salad with ranch for a light but complete meal.
• Backyard Cookout Favorite: Serve alongside Mexican Street Corn Dip, Shaved Brussels Sprouts Caesar, or yummy pasta salad for a summery BBQ spread.
• Make-Ahead Meal Prep: Store cooked patties and toppings separately. Reheat and assemble for a quick, satisfying lunch or dinner

If you make my Mushroom and Swiss Turkey Burgers recipe, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram or TikTok! I love seeing the recipes you make!

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5 from 5 votes

Mushroom and Swiss Turkey Burgers with Dijonnaise

This recipe is a little bit comfort food, a little bit healthy, and all the way delicious. Whether you are meal prepping for the week or cooking for a casual backyard dinner, these Mushroom and Swiss Turkey Burgers with Dijonnaise are sure to hit the spot.

Prep Time10 minutes mins

Cook Time25 minutes mins

Course: dinner, lunch

Cuisine: American

Servings: 4

Author: Jennifer Struss

Ingredients

For the Turkey Burgers

• 1 pound of ground turkey
• 4 hamburger buns
• 4 slices of Swiss cheese
• 2 cups of sliced mushrooms
• 1 onion diced
• 1 teaspoon of sugar
• 3 teaspoons of cooking oil
• Salt and pepper to taste

For the Dijonnaise Sauce

• 3 tablespoons of mayonnaise
• 1 tablespoon of Dijon mustard

Instructions

• Sauté the mushrooms and onions: Heat 2 tsp of the oil in a skillet over medium heat. Add diced onions, sugar, and a pinch of salt. Cook until the onions start to caramelize, about 5 to 7 minutes. Add sliced mushrooms and continue to cook until everything is golden and tender about 7 minutes. Set aside.
• Make the Dijonnaise: In a small bowl, mix together the mayonnaise and Dijon mustard until smooth. Adjust the ratio to taste if needed.
• Form and cook the turkey burgers: Form into 4 equal size patties about 1 inch thick. Season the ground turkey patties with salt and pepper. Heat a grill pan or skillet over medium heat, add the remaining oil and sear the burgers for about 3-4 minutes on each side. Once both sides are seared reduce the heat to medium low, add 2 tbsp of water and cover with a lid. Continue to cook the burgers for another 10-12 minutes or until internal temperature reaches 165 degrees F.
• Add the cheese: Place a slice of Swiss cheese on each patty during the last minute of cooking. Cover the pan loosely with a lid to help melt the cheese.
• Assemble: Toast your buns if desired. Spread a generous spoonful of Dijonnaise on the bottom bun, top with the turkey patty, then pile on the mushroom and onion mixture. Finish with the top bun and serve warm. Enjoy!

Notes

✔️ Try not to overcook the turkey burgers — they can dry out quickly. Cook until just done.
✔️ Caramelizing the onions with a little sugar adds an extra layer of flavor.
✔️ Use good-quality Swiss cheese for the best melt and taste.
✔️ Toast your buns to prevent sogginess and add a nice crunch.
✔️ The Dijonnaise can be made ahead of time and stored in the fridge for up to 5 days.