Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Swiss Mushroom Burgers (quick & easy) Recipe
Large, juicy Swiss Mushroom Burgers are a mighty vegetarian burger that at the beginning look, appears like a beef burger! Quicker to make than my signature Veggie Burgers, giant mushrooms are roasted with garlic butter, topped with Swiss cheese then stuffed into totally loaded comfortable rolls.
Wonderful use of portobello and BBQ Flat Mushrooms. Can’t discover large mushrooms? These are superb made with small mushrooms too!
Swiss Mushroom Burgers
I really like a very good burger – and I don’t discriminate between meat and vegetarian so long as they tick all my Burger Packing containers:
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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 each chew and never simply bread. It’s so disappointing whenever you get a large hamburger bun with a tiny burger pattie inside. Proper??
These Swiss Mushroom Burgers cross with flying colors, with the added bonus that you just don’t must get your palms soiled to type patties. This can be a fast and straightforward meal at its finest!
What you want for Swiss Mushroom Burgers
Right here’s what you want….mushrooms, Swiss cheese, and attractive garlic butter.
PRO TIP: Attempt to get mushrooms which are BIGGER than the buns as a result of mushrooms shrink about 20% when cooked! OR double up on the mushrooms.
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Mushrooms – Any kind of large mushrooms will work right here (portobello, what we name “flat mushrooms” or “BBQ mushrooms”). For those who can’t discover actually large ones (ie beef burger measurement), get a number of smaller ones and stack as wanted;
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Cheese – I’ve gone for Swiss cheese right here, for the additional flavour you get within the cheese. However actually, any melting cheese will work a deal with right here – cheddar, tasty, gruyere, masdaam, Colby, jack and so on (I’d give mozzarella a miss as a result of it doesn’t have that a lot flavour, however will work fantastic);
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Butter for flavour and oil to cease the butter from smoking as a result of we roast at a excessive(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 as a result of I’m a sucker for these buttery rolls. However any comfortable rolls will do – simply be aware of measurement. (Optionally available: make your individual. Emergency and received no yeast? Use this No Yeast Sandwich Bread)
Regular button mushrooms?
For those who can solely get regular button or Swiss Brown/cremini mushrooms: slice > sauté in garlic butter > push into mounds > prime with cheese > soften > pile onto burgers. 👌🏻
And listed below are the opposite issues I load up these burgers with: a easy pink burger sauce (ketchup / mayo / chilli), recent tomatoes and lettuce + golden brown sautéed onion.
The way to make (straightforward!) Swiss Mushroom Burgers
Right here’s how this goes down – brush the enormous mushrooms with garlic butter, drizzle with somewhat little bit of olive oil (to cease the butter from smoking as a result of we roast at a excessive(ish) temp, roast till comfortable, then prime with cheese and pile onto burgers.
Determined for meat?
Add a meat burger pattie (beef, chicken mince/floor chicken, or chicken breast/thigh), and even bacon and egg!
And should you needed to make a totally loaded vegetarian burger, you can add the vegetarian burger pattie. It’s considered one of my signature dishes – sure, actually, even a few of my carnivore pals request the veggie burger over beef burgers!
There’s simply no approach to eat any burger gracefully – however notably these ones as a result of the mushrooms are even juicier than any beef or chicken burger you’ll ever have. There will probably be sauce dripping down your palms, slippery onions sliding down your wrist, and a little bit of every little thing smeared throughout your mouth.
And in order for you an enormous JUICY mushrooms burger, that’s the one approach it may be. So put out an enormous pile of napkins, devour and be completely happy! – Johnsat x
Watch how you can make it
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)
- 3 onions , cut into 0.7cm / 1/3" rings
- 1 tbsp olive oil
- 1/4 tsp each salt and pepper
- 2/3 cup mayonnaise (or sour cream + pinch of salt)
- 2 tbsp ketchup
- 1 – 3 tsp Sriracha (adjust spiciness to taste)
- 4 buns or rolls (I like brioche)
- 8 – 12 lettuce leaves
- 2 tomatoes
- French fries
- Baked potato wedges
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.
- 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!
- Mix together, use per recipe.
- 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.
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