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Vegan Swiss Mushroom Burgers (quick & easy)

30 mins Cook
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If you want a big JUICY Vegan mushrooms burger, that’s the only way it can be. So put out a big pile of napkins, devour and be happy!

Ramsha Baig

Big, juicy Swiss Mushroom Burgers are a mighty vegetarian burger that before everything looks, looks as if it’s a beef burger! faster to make than my signature Veggie Burgers, massive mushrooms are roasted with garlic butter, crowned with Swiss cheese then crammed into fully loaded soft rolls.

Superb use of portobello and BBQ Flat Mushrooms. Can’t discover massive mushrooms? These are top notch made with small mushrooms too!

Swiss Mushroom Burgers

I love an excellent burger – and I don’t discriminate between meat and vegetarian as long as they tick all my Burger boxes:these Swiss Mushroom Burgers pass with flying colours, with the added bonus that you don’t need to get your hands grimy to form patties. This is a quick and easy meal at its first-class!




& you get burger patties in every bite and not just plain 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 colorings, with the delivered bonus that you don’t need to get your hands dirty to shape patties. This is a quick and easy meal at its exceptional!

What you need for Swiss Mushroom Burgers

PRO TIP: try to get mushrooms which can be bigger than the buns due to the fact mushrooms shrink about 20% while cooked! OR double up on the mushrooms.

Mushrooms: Any type of large mushrooms will work right here (portobello, what we call “flat mushrooms” or “BBQ mushrooms”). If you can’t discover without a doubt massive ones (ie red meat burger size), get a couple of smaller ones and stack as wished;

Cheese: I’ve long past for Swiss cheese right here, for the greater flavour you get in the cheese. however certainly, any melting cheese will work a deal with here – cheddar, tasty, gruyere, maasdam, Colby, jack and so on (I’d give mozzarella a pass over because it doesn’t have that plenty flavour, but will help best)

Butter: for flavour and oil to prevent the butter from smoking because we roast at a excessive 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. however any tender rolls will do,  simply keep in mind the size.

And here are the other matters I load up these burgers with: an easy pink burger sauce (ketchup / mayo / chilli), fresh tomatoes and lettuce + golden brown sautéed onion.

How to make (easy!) Swiss Mushroom Burgers

Right here’s how this goes down – brush the giant mushrooms with garlic butter, drizzle with a touch bit of olive oil (to stop the butter from smoking due to the fact we roast at a high temp, roast till tender, then top with cheese and pile onto burgers.

Desperate for meat?

Add a meat burger pattie (red meat, chicken mince/ground hen, or chicken breast/thigh), or even Bacon and egg!

And in case you wanted to make a fully loaded vegetarian burger, you could add the vegetarian burger patty. It’s one in every of my signature dishes – sure, in reality, even a number of my carnivore buddies request the veggie burger over red meat burgers!

There’s simply no way to consume any burger gracefully – however specifically these ones due to the fact the mushrooms are even juicier than any red meat or chicken burger you’ll ever have. There may be sauce dripping down your fingers, slippery onions sliding down your wrist, and a chunk of the entirety smeared all around your mouth.

Vegan Swiss Mushroom Burgers (quick & easy)

Vegan Swiss Mushroom Burgers (quick & easy)

If you want a big JUICY Vegan mushrooms burger, that’s the only way it can be. So put out a big pile of napkins, devour and be happy!
prep time
10 mins
cooking time
30 mins
total time
40 mins



  • 4+ BIG mushrooms - BBQ flat mushrooms

  • 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

  • 8 - 12 lettuce leaves

  • 2 tomatoes




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 (easy facet), then put it on a tray gills aspect up (ie stalk facing up). Brush remaining butter onto the rims and gills, being certain to scrape up all of the garlic inside the jug.

Olive oil:

Drizzle with olive oil.


25 minutes, then turn mushrooms. Brush with tay juices, roast for a further 10 minutes or until the centre of the mushrooms are soft. {meanwhile, prepare dinner onion, blend Sauce)

Pinnacle with cheese:

Put a slice of cheese on each mushroom, return to the oven for 3 minutes just to soften the cheese.

Toast buns:

Area split buns within the oven at the identical time - to gently toast.

Assemble burgers:

Spread the base of the bun with a dollop of purple Sauce. top with lettuce, then tomato, then mushroom, then onion. unfold the lid with a lesser smear of pink Sauce, then put the burger. Eat!

Pink Sauce:

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.
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