Swiss Mushroom Burgers
Garlic butter roasted mushroom caps topped with Swiss cheese, golden onions, and a creamy pink sauce on brioche buns.
Equipment
- Rimmed baking tray
- Parchment paper
- Skillet
- Heatproof jug
Ingredients
Main Ingredients
- 4 large portobello mushroom caps about 20 percent wider than the buns
- 2 tbsp unsalted butter for the mushrooms
- 2 cloves garlic finely minced, for the mushrooms
- ¼ tsp kosher salt for the mushrooms
- ½ tsp black pepper for the mushrooms
- ½ tbsp olive oil for the mushrooms
- 4 slices Swiss cheese or another sliced cheese
- 3 medium yellow onions cut into 1/3 inch rings, for the onions
- 1 tbsp olive oil for the onions
- ⅛ tsp kosher salt for the onions
- ¼ tsp black pepper for the onions
- ⅔ cup mayonnaise or sour cream with a pinch of salt, for the sauce
- 2 tbsp ketchup for the sauce
- 2 tsp Sriracha for the sauce, adjust to taste
- 4 brioche buns or rolls, for serving
- 8 lettuce leaves for serving
- 2 medium tomatoes sliced, for serving
Instructions
Cooking
- Heat. Heat the oven to 450 degrees F. Make the garlic butter. Melt the butter with the garlic, salt, and pepper in the microwave, then stir.
- Brush. Coat the smooth side of each cap with the butter, set the caps gills side up on a tray, brush the rims and gills, and drizzle with oil.
- Roast. Roast 25 minutes, flip, baste with the tray juices, and roast 10 minutes more, until tender and browned.
- Cook the onions. Soften the onion rings in a skillet with the oil, salt, and pepper over medium heat until golden.
- Mix the sauce. Stir the mayonnaise, ketchup, and Sriracha together.
- Melt and build. Top each cap with Swiss cheese and return to the oven for 3 minutes. Toast the buns, then layer lettuce, tomato, a mushroom, onions, and sauce.
Notes
Substitutions: Use sour cream with a pinch of salt in place of the mayonnaise, and any sliced cheese in place of Swiss.
Tips: Choose caps wider than the buns, since they shrink as they roast, and adjust the Sriracha to taste.
Storage: Keep the mushrooms, onions, and sauce separate in the refrigerator for up to 3 days. Do not freeze assembled burgers. Reheat the mushrooms to 165 degrees F.