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:
juicy; meaty; satisfying; and 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.
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; 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); 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); Garlic – flavour, flavour, flavour; and 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)
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
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!! 🤣🤣🤣
