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!).
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)
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.