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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!).

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Calories: 566 kcal
Course: Side Dish , Main Course
Cuisine: American

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
On the side
  • French Fries
  • Baked potato wedges

Instructions

    Cup of Yum
  1. Preheat oven to 220°C/450°F (200°F fan).
  2. Garlic butter: Place butter, garlic, salt and pepper in a heatproof jug. Microwave to melt butter, then stir.
  3. 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.
  4. Olive oil: Drizzle with olive oil.
  5. 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)
  6. Top with cheese: Place a slice of cheese on each mushroom, return to oven for 3 minutes just to melt the cheese.
  7. Toast buns: Place split buns in the oven at the same time - to lightly toast.
Assemble burgers
    Cup of Yum
  1. 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
  1. Mix together, use per recipe.
Onion
  1. 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

  • 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,
  • More burger options:
  • 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.
  • 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

Nutrition Information

Serving 143g Calories 566cal (28%) Carbohydrates 36g (12%) Protein 13g (26%) Fat 43g (66%) Saturated Fat 14g (70%) Cholesterol 62mg (21%) Sodium 963mg (40%) Potassium 944mg (27%) Fiber 5g (20%) Sugar 16g (32%) Vitamin A 4565IU (91%) Vitamin C 28mg (31%) Calcium 171mg (17%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 566

% Daily Value*

Serving 143g
Calories 566cal 28%
Carbohydrates 36g 12%
Protein 13g 26%
Fat 43g 66%
Saturated Fat 14g 70%
Cholesterol 62mg 21%
Sodium 963mg 40%
Potassium 944mg 20%
Fiber 5g 20%
Sugar 16g 32%
Vitamin A 4565IU 91%
Vitamin C 28mg 31%
Calcium 171mg 17%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.