Seasoned grill masters love to tell you how you should flip a burger patty once and only once. That’s because the constant turning and multiple exposures to direct heat will suck out all the moisture from your patties. 

But if you don’t spend hours on the grill each week, how do you know when the time is right to flip your patties? Do it too soon, and your still uncooked burgers will stick to the grill. Too late, and you’ve lost all that juicy goodness within. One wrong turn of a spatula can send a burger patty flying off the grill or worse, in your face!

However, with this recipe for mushroom and Swiss burgers, there’s nothing to worry about! With a flat top griddle like the Nexgrill 4-Burner Gas Grill with Griddle Top, it’s easy to tell when that perfect golden-brown color has seeped through the patty because it’s all an open cooking surface. 

Just start by caramelizing the onions and mushrooms together. Then move on to the burger patties, cheese, and buns. Easy! You don’t have to be a seasoned pitmaster to cook like one, and this recipe for Griddle Top Mushroom & Swiss burgers proves it.