Recipe

Imagine mini beef patties smothered in buttery sautéed mushrooms, crowned with oozy Swiss cheese, all tucked into sweet Hawaiian rolls. These Mushroom Swiss Sliders are the ultimate crowd-pleaser—game day, backyard BBQ, or cozy weeknight dinner.

The secret? Perfectly melted cheese and tender mushroom layers that blend in every bite. A quick crank with the Geedel Rotary Cheese Grater gives you fluffy Swiss shreds that melt like a dream—no clumps, no fuss.

🍄Ingredients (Makes 12 sliders)

1 lb ground beef (80/20)

12 Hawaiian slider buns

8 oz cremini mushrooms, thinly sliced

6 oz Swiss cheese (block)

3 tbsp butter (divided)

1 small onion, finely diced

1 tbsp Worcestershire sauce

1 tsp garlic powder

Salt & pepper

Optional: mayo, pickles, sesame seeds

🍳Step-by-Step: Sliders in 4 Moves

1. Form the Patties

Season beef with salt, pepper, garlic powder, and Worcestershire. Shape into 12 mini patties (slightly larger than buns—they shrink!).

2. Sauté the Topping

Melt 2 tbsp butter in a skillet. Cook onions until soft, add mushrooms. Sauté until golden and tender. Season lightly.

3. Shred & Melt the Cheese

Lock the crank cheese grater with suction base. Use the fine shred blade to turn Swiss into light, fluffy ribbons. Set aside.

4. Sear, Stack, Bake

Sear patties in remaining butter, 2 minutes per side. Place on bottom buns. Top with mushrooms, then a generous pile of shredded Swiss. Add top buns. Brush with melted butter, sprinkle sesame seeds. Bake at 350°F until cheese melts and buns toast.

🌟Tips & Twists

Caramelized Boost – Let mushrooms brown longer for deeper flavor.

Spicy Kick – Add a dash of hot sauce to the beef.

Veggie Swap – Try portobellos or shiitakes.

Make-Ahead – Assemble sliders, cover, and bake later.

Gluten-Free – Use GF buns.

🍔Conclusion: Sliders That Disappear Fast

These Mushroom Swiss Sliders aren’t just food—they’re bite-sized happiness. With the cheese slicer, you get perfectly shredded cheese that melts into every layer. One pan, one tool, endless cheers.