Swiss Mushroom Burger (quick & easy)

Big, juicy Swiss Mushrooms Burgers are a mighty vegetarian burger that at first glance, looks like a beef burger! Faster to make than my signature Veggie Burgers, large mushrooms are roasted with garlic butter, topped with Swiss cheese then stuffed into fully loaded soft rolls.

Excellent use of portobello and BBQ Flat Mushrooms. Can’t find giant mushrooms? These are amazing made with small mushrooms too!

Swiss Mushroom Burgers

I love a good burger – and I don’t discriminate between meat and vegetarian as long as they tick all my Burger Boxes:

• juicy;
• meaty;
• satisfying; and
• you get burger pattie in every bite and not just bread. It’s so disappointing when you get a giant hamburger bun with a tiny burger pattie inside. Right??

These Swiss Mushroom Burgers pass with flying colours, with the added bonus that you don’t have to get your hands dirty to form patties. This is a quick and easy meal at its best!

What you need for Swiss Mushroom Burgers

Here’s what you need….mushrooms, Swiss cheese, and tasty garlic butter.

PRO TIP: Try to get mushrooms that are BIGGER than the buns because mushrooms shrink about 20% when cooked! OR double up on the mushrooms.

• Mushrooms – Any type of giant mushrooms will work here (portobello, what we call “flat mushrooms” or “BBQ mushrooms”). If you can’t find really giant ones (ie beef burger size), get multiple smaller ones and stack as needed;
• Cheese – I’ve gone for Swiss cheese here, for the extra flavour you get in the cheese. But really, any melting cheese will work a treat here – cheddar, tasty, gruyere, masdaam, Colby, jack etc (I’d give mozzarella a miss because it doesn’t have that much flavour, but will work fine);
• Butter for flavour and oil to stop the butter from smoking because we roast at a high(ish) temp (butter than leaks onto tray can smoke);
• Garlic – flavour, flavour, flavour; and
• Buns – you spy brioche buns because I’m a sucker for those buttery rolls. But any soft rolls will do – just be mindful of size. (Optional: make your own. Emergency and got no yeast? Use this No Yeast Sandwich Bread)

Normal button mushrooms?

If you can only get normal button or Swiss Brown/cremini mushrooms: slice > sauté in garlic butter > push into mounds > top with cheese > melt > pile onto burgers.

And here are the other things I load up these burgers with: a simple pink burger sauce (ketchup / mayo / chilli), fresh tomatoes and lettuce + golden brown sautéed onion.

How to make (easy!) Swiss Mushroom Burgers

Here’s how this goes down – brush the giant mushrooms with garlic butter, drizzle with a little bit of olive oil (to stop the butter from smoking because we roast at a high(ish) temp, roast until soft, then top with cheese and pile onto burgers.

Desperate for meat?

Add a meat burger pattie (beef, chicken mince/ground chicken, or chicken breast/thigh), or even bacon and egg!

And if you wanted to make a fully loaded vegetarian burger, you could add the vegetarian burger pattie. It’s one of my signature dishes – yes, really, even some of my carnivore friends request the veggie burger over beef burgers!

There’s just no way to eat any burger gracefully – but particularly these ones because the mushrooms are even juicier than any beef or chicken burger you’ll ever have. There will be sauce dripping down your hands, slippery onions sliding down your wrist, and a bit of everything smeared all around your mouth.

And if you want a big JUICY mushrooms burger, that’s the only way it can be. So put out a big pile of napkins, devour and be happy! – Nagi x

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Watch how to make it

 

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Swiss Mushroom Burgers

Recipe video above. Big, juicy Swiss Mushrooms Burgers are a mighty vegetarian burger that at first glance, looks like a beef burger! Large mushrooms are roasted with garlic butter, topped with Swiss cheese then stuffed into fully loaded soft rolls.

Only got small mushrooms? No worries, read the recipe notes!

Desperate for meat? Add a meat burger pattie (beef, chicken mince/ground, or chicken breast/thigh), or even bacon and egg!

Fully loaded veggie burger - add a vegetarian burger pattie (one of my signature recipes!).

Course Mains, Side

Cuisine Western

Keyword bbq flat mushrooms, big mushrooms, mushroom burger, Mushroom Recipe, oven mushrooms, portobello mushrooms, Roasted Mushrooms, Vegetarian burger

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Calories 566kcal

Author Nagi

Ingredients

• 4+ BIG mushrooms - like portobello, BBQ flat mushrooms (20% larger than buns, or buy multiple per burger) (Note 1)
• 30g / 2 tbsp unsalted butter
• 2 garlic cloves , finely minced
• 1/2 tsp each salt and pepper
• 1/2 tbsp olive oil
• 4 slices swiss cheese (or any other cheese slice of choice)

Onions (or use raw red onions)

• 3 onions , cut into 0.7cm / 1/3" rings
• 1 tbsp olive oil
• 1/4 tsp each salt and pepper

Pink Burger Sauce

• 2/3 cup mayonnaise (or sour cream + pinch of salt)
• 2 tbsp ketchup
• 1 - 3 tsp Sriracha (adjust spiciness to taste)

Burgers (Note 2 for more options)

• 4 buns or rolls (I like brioche)
• 8 - 12 lettuce leaves
• 2 tomatoes

Instructions

• Preheat oven to 220°C/450°F (200°F fan).
• Garlic butter: Place butter, garlic, salt and pepper in a heatproof jug. Microwave to melt butter, then stir.
• Brush with butter: Brush the mushroom cap with butter (smooth side), then place on a tray gills side up (ie stalk facing up). Brush remaining butter onto the rims and gills, being sure to scrape up all the garlic in the jug.
• Olive oil: Drizzle with olive oil.
• Roast 25 minutes, then flip mushrooms. Brush with tay juices, roast a further 10 minutes or until the centre of the mushrooms are tender. {Meanwhile, cook onion, mix Sauce)
• Top with cheese: Place a slice of cheese on each mushroom, return to oven for 3 minutes just to melt the cheese.
• Toast buns: Place split buns in the oven at the same time - to lightly toast.

Assemble burgers

• Spread base of bun with a dollop of Pink Sauce. Top with lettuce, then tomato, then mushroom, then onion. Spread lid with a lesser smear of Pink Sauce, then place on burger. Devour!

Pink Sauce

• Mix together, use per recipe.

Onion

• Heat oil in a large skillet over high heat. Cook onion for 5 to 7 minutes until tinged with gold and floppy. Season with a pinch of salt and pepper.

Notes

1. Mushrooms - look for mushrooms about 15% larger than the bun, or if you can't find large ones, get 2 per burger, or 1 1/2 per burger.

Small mushrooms - if you can only find normal button or Swiss Brown/Cremini mushrooms, get 200g/7oz per burger, slice 0.5cm / 1/5" thick, and cook in 2 batches in a large skillet with 60g / 4 tbsp butter and 2 garlic cloves, minced (ie halve these for each batch). Cook on high heat until golden, then push into a mound for each burger. Top with cheese, pop under grill (or cover with lid) to melt cheese. Transfer to burger,

2. More burger options:

• Avocado (scoop, smush, can use instead of Pink Sauce)
• beetroot (it's an Aussie thing - use canned sliced)
• sunny side up fried egg
• bacon
• pineapple (if you must)
• BBQ marinated vegetables (so SO good)
• Sauces (alternatives / extras) - ketchup, sriracha, any chilli sauce, plain mayo, aioli, mustard

3. Nutrition per burger, assuming all the Sauce is used (which it may not be). It's conservative because it assumes all the butter brushed onto the mushrooms is consumed which it isn't - juices & butter gets left on the tray. You could mop up with the cut face of the burger bun for extra flavour - YUM.

Nutrition

Serving: 143g | Calories: 566kcal | Carbohydrates: 36g | Protein: 13g | Fat: 43g | Saturated Fat: 14g | Cholesterol: 62mg | Sodium: 963mg | Potassium: 944mg | Fiber: 5g | Sugar: 16g | Vitamin A: 4565IU | Vitamin C: 28mg | Calcium: 171mg | Iron: 1mg

Life of Dozer

RTE HQ under construction! He steered clear through all the demo work, with all the banging and drilling. But when the kitchen started going in, he started spending a lot more time down there, getting in everyone’s way. I think he saw the oven and realised food is going to come out of this place!!! Little does he realise we are weeks away from that yet!!

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