Big, juicy Swiss Mushroom 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
Watch how to make it
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Swiss Mushroom Burgers
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
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.
Recipe Notes:
- 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:
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!! 🤣🤣🤣
Can you say YUM?! I cheated slightly by heating dried fried onions and using sriracha mayo but the rest is ace! Thanks Nagi, you never fail me.
This is the 2nd time I am making these mushroom burgers.
I have been cooking because of you.
Thank you for making flavorful
Easy recipes for people like me who stopped cooking years ago. 😊
These were awesome. Thank you for this recipe! I ate them all…
Hi Nagi and Dozer, That was the most delicious burger ever! The sauce was just amazing, turned out just like the video.
Thanks for such a great recipe. I don’t even miss the meat. It will definitely be a repeat meal for the very near future. Keep up with the great work!
It was delicious. My son (21 years) was not amused when i said that is was a mushroom-burger that we will eat, but he loved it, we all did. Thank you dear Nagi for your recipes
Mushroom Swiss are my favourite, they are delisious spread with horseradish sauce.
This burger was delicious and really quick to make. For something without meat, it was surprisingly meaty! Thanks again for a great recipe.
Made it tonight. Ended up needing knife and fork. We loved it
Burgers are made to be messy aren’t they Diane 😉 N x
A very simple recipe that was fabulous !!!
Thanks so much Hillary, I’m so glad you enjoyed it! N x
Hi Nagi.
I made the mushroom burgers last night, oh wow! they were delicious & so filling. I poured the garlic butter from the cooked mushrooms into the pan of cooked onions, yummy.
Thank you for the recipe.
Jennifer. Bowral. Nsw.
I’m so happy you enjoyed them Jennifer, that’s great to hear! N x
Nagi…to my mushroom loving taste buds this is more delicious than a beef burger! Thank you! Dont think Dozer would agree though! 😉
I agree Katherine – just as good as a beef burger!! (I know which was Dozer would go though… 🙂 ) N x
Just made this for lunch – it was fantastic.
I’m so glad you loved it Nikki! N x
That burger looks great and I can’t wait to try it.
Dozer looks so cute in his boots and doesn’t look like it bugs him too much and I am someone who hates it when people put clothes animals.
I don’t think I would try that with my cat though!
He tolerates these things Rhonda 😉 N x
A comment: well, not a veg person although I do like some veggies, ‘however’—this burger ‘looks’ awesome. Love everything about it totally. Gotta give this one a try ‘For Sure’. And besides if it is Dozer approved, then I just gotta go with it to make it., thx bunches Dozer. & of course thx Nagi from all the way up here in Canada…thinkin you just got me with this one along with sooooo many others I just had to put into my books 🙂 Yummmm
Hello Janet. I am also from Canada near Toronto, Ontario and Nagi has the best recipes out here. She does such an excellent job and they are so delicious. Always anxiously waiting for new ones.
You’ll love it Janet! It will totally make you a veg person 😂 N x
A suggestion from my experience: use a spoon & lightly scrape out the gills from the large Portobellos. The 1st time I had a large, palm sized Portobello, I gagged….. and I am a mushroom lover. My friend said, “oh they didn’t remove the gills. — to which I replied gills ??? ” This makes all the difference in the world.. I stuff the large portobellos with anything I’m craving and grill at least once a week. Without the gills, it doesn’t turn your chosen stuffing black, and the dirt flavor so many dislike, is gone.
Hi Dottie – you can definitely remove them if you prefer – I just think it’s an unnecessary step though as they don’t bother me!! N x
If eating raw remove gills sure but this recipe is not for raw and the gills absorb the wonderful butter. yummmmm you will never never taste them so get cookinnnnnn
Da so called gills remove if their in a fish ,,,but in this recipe the are the sponge that’s soaked up all that wonderful butter.
Hi Joseph, In America the dictionary calls them gills. Large portobello mushrooms have “gills” which was also a surprise to me when my friend told me that the gills had not been removed and that is why the flavor was different. I am a mushroom lover and had eaten baby portobellos, but never the large ones. And when the gills are removed, the mushroom still absorbs the wonderful butter flavor or any other flavor one wishes. I eat them at least twice a week & other mushrooms 4x a weeks. Portobellos are the only ones I remove the gills from. I eat mushrooms raw in salads & any sauces/gravies I make. Can you tell….. I love mushrooms ! They are an excellent beef substitute I shared this because there might be someone who had the taste experience I had. Also, a grapefruit spoon works great.
I’m a sucker for mushrooms!
This sounds like another amazing Nagi recipe, going on the menu this week!
Love a kitchen reno, are we getting before and after pictures? 💜
Me too Rozanne, I forget how versatile they are! I’ll show all the Reno pics once it’s done!! 🙂 N x
Ooh new kitchen exciting times, sure u will be enjoying your new space to play and create 🙂
Can’t wait to get in there and try it all out Jo! N x
Poor Dozer! Maybe he should retire as the RTE boots model! I am sure he is fascinated with all the work going on in your HQ kitchen. He’s probably saying “I recognize some of this stuff, but where’s the food?”
Definitely Barbara! Wondering why there is no food! N x
You are terrific these days with all your options ! Love Portobello mushrooms ! Love the onions even if I should not 🙂 ! Love the Swiss cheese ! Can make pink sauce with yogurt ! Have not eaten a burger for a quarter century . . . no bun but perchance a wholemeal wrap spread with avocado . . . Yes, it will not look so oomphy, but . . . !! Thanks Dozer for posing in the kitchen-to-come . . . it does look great I agree !
They’d be perfect on a wrap too Eha, they’d be great even as a deconstructed burger! N x