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:
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juicy;
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meaty;
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satisfying; and
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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.
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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;
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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);
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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);
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Garlic – flavour, flavour, flavour; and
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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!! 🤣🤣🤣
Delicious.
My meat loving husband approved!
Oh…my….goodness!!! I may never eat another hamburger! Seriously! This “burger” was so savory and delicious I didn’t miss the meat at all! Thank you so much Nagi for this recipe!
After washing the mushrooms do I have to pat the mushrooms dry before adding the melted butter sauce?
Honestly, these are THE best burgers I’ve made (over and over again!). Super delicious and easy to make.
AWESOME!!! I literally cannot wait to make it again it was sooo good. Thank you Nagi, Your recipes are amazing!!
I am glad that you liked it so much Sam!! N x
YUM! The Bomb diggity! These will be a staple in our house.
I’m so glad that you loved it Wendy! N x
Oh My, Incredibly Delicious. I did add a fried egg and caramelized onions. Will definately be a summer hit.
My husband said this was the best burger he’s ever had. He couldn’t stop saying “delicious”. We paired it with a side of panko parmesan zucchini fries and used the rest of the pink sauce as a dip for those. Super yummy!
Absolutely delicious, thoroughly enjoyed by all. Highly recommend
Baked Portobello Mushrooms
This was amaaaazing! We ended up subbing out the tomatoes for pickles & caramelised red onions (with some sweet potato fries) and it was mind blowing. Thanks Nagi!
Sounds perfect Sophie!! N x
THESE WERE SO GOOD. Super duper easy. Everyone loved them! Def recommend making 🙂
Thank you so much! It was the first time that i have made burger and it was so delicious.
P. S. – Forgot the rating in my excitement … 😉 12 stars!!
Thanks so much Jana!! N x
Dear Nagi,
This is THE best burger I have ever had! Even better than Rick Stein’s “French Hamburger”, which means a lot, as that one brought my personal “burger experience” to a whole new level.
Still eating the last bits of garlicky mushroom as I am writing this, but couldn’t wait to write this comment and let you know how much I love it. Thank you for yet another perfect recipe.
Much love to you and Dozer,
Jana
PS As a former Golden owner of Annie, I’m in LOVE with Dozer.
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…