Swiss Mushroom Burgers
Roasted garlic-butter mushrooms, Swiss cheese, pink sauce, lettuce, tomato and sautéed onions make these hearty burgers.
By Cookin' Kitchen
- Total: 50 minutes
- Makes: 4 burgers
Recipe
Swiss Mushroom Burgers
Roasted garlic-butter mushrooms, Swiss cheese, pink sauce, lettuce, tomato and sautéed onions make these hearty burgers.
Cookin' · https://cookin.club/recipes/swiss-mushroom-burgers
- Prep
- 10 minutes
- Cook
- 40 minutes
- Total
- 50 minutes
- Makes
- 4 burgers
Ingredients
For 4 burgers
Mushrooms and cheese
Onions
Pink burger sauce
Burgers
To serve
Instructions
Mushrooms and buns
Step 1: Preheat the oven to 220°C/450°F (200°F fan).
Step 2: Put the butter, garlic, salt and pepper in a heatproof jug. Microwave until the butter is melted, then stir.
Step 3: Brush the smooth side of each mushroom cap with the garlic butter. Put the mushrooms on a tray, gill side up with the stalk facing up. Brush the remaining butter over the rims and gills, scraping all the garlic out of the jug.
Step 4: Drizzle the mushrooms with olive oil.
Step 5: Roast for 25 minutes, then flip the mushrooms. Baste them with the pan juices and roast for a further 10 minutes, or until the centres are tender. While they roast, prepare the onion and pink sauce.
Step 6: Put a slice of cheese on each mushroom and return the tray to the oven for 3 minutes, just until the cheese melts.
Step 7: Put the split buns in the oven at the same time to lightly toast.
Assemble the burgers
Step 8: Spread a dollop of pink sauce on the base of each bun. Add lettuce, tomato, mushroom and onion. Spread a smaller amount of pink sauce on each bun top, place it on the burger and serve.
Pink sauce
Step 9: Mix the mayonnaise, ketchup and Sriracha together, then use the sauce for the burgers.
Onion
Step 10: Heat the oil in a large skillet over high heat. Cook the onion for 5 to 7 minutes, until tinged with gold and softened. Season with a pinch of salt and pepper.
Notes
Options
For smaller button or cremini mushrooms, the recipe notes suggest slicing 200 g per burger about 0.5 cm thick and cooking them in two batches in a large skillet with 60 g butter and 2 minced garlic cloves. Cook over high heat until golden, gather into a mound for each burger, top with cheese and melt under the grill or covered with a lid.
The recipe also lists avocado as an alternative to the pink sauce, and beetroot, a fried egg, bacon, pineapple or BBQ-marinated vegetables as burger additions. Other sauce options include ketchup, Sriracha or another chilli sauce, plain mayonnaise, aioli or mustard.
Nutrition per burger
- Calories
- 566 kcal
- Fat
- 43 g
- Saturated fat
- 14 g
- Carbohydrates
- 36 g
- Sugar
- 16 g
- Fiber
- 5 g
- Protein
- 13 g
- Sodium
- 963 mg
- Cholesterol
- 62 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Roasted portobello or flat mushrooms take the place of burger patties in these Swiss mushroom burgers. Garlic butter adds flavor, and melted Swiss cheese, pink sauce, lettuce, tomato and sautéed onion round out the soft buns.
The recipe makes four burgers. Large mushrooms are called for; multiple smaller mushrooms can be used for each burger.
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