Swiss Mushroom Burgers
These delicious burgers replace traditional beef with big, juicy mushrooms topped with melted Swiss cheese and a creamy sauce, perfect for grilling or cozy dinners.
Ingredients
For the Mushrooms
- 4 big big mushrooms (like portobello or BBQ flat mushrooms) 20% larger than buns or buy multiple per burger
- 30 g unsalted butter
- 2 cloves garlic, finely minced
- ½ tsp salt
- ½ tsp pepper
- ½ tbsp olive oil
- 4 slices Swiss cheese or any other cheese slice of choice
For the Onions and Sauce
- 3 medium onions, cut into 0.7cm / 1/3" rings
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ⅔ cup mayonnaise or sour cream + pinch of salt
- 2 tbsp ketchup
- 1-3 tsp Sriracha adjust spiciness to taste
For Assembly
- 4 pieces buns or rolls brioche preferred
- 8-12 leaves lettuce
- 2 medium tomatoes
- to taste French fries or baked potato wedges
Instructions
Preparation
- Preheat your oven to 220°C/450°F (200°F fan).
- Place the butter, garlic, salt, and pepper in a heatproof jug. Microwave to melt the butter, then stir it.
- Brush the smooth side of the mushroom cap with the garlic butter and place them on a tray with the gills side up.
- Brush the remaining butter onto the rims and gills.
- Drizzle the mushrooms with olive oil.
Cooking
- Roast the mushrooms in the oven for 25 minutes, then flip them over and brush with the juices, roasting for an additional 10 minutes or until tender.
- While the mushrooms roast, cook the onion rings in a pan with olive oil, salt, and pepper until soft.
- Mix the mayonnaise, ketchup, and Sriracha in a bowl to create the pink sauce.
- Place a slice of Swiss cheese on each mushroom and return them to the oven for 3 minutes to melt the cheese.
- Split the buns and place them in the oven to lightly toast.
Assembly
- On the bottom half of each bun, add lettuce leaves, tomato slices, a roasted mushroom with melted cheese, some caramelized onions, and a drizzle of the pink sauce.
- Top with the other half of the bun and serve warm.
Notes
For the best flavor, choose large mushrooms like portobello. Adjust the spiciness of the pink sauce with Sriracha to taste. Consider grilling the mushrooms for a smoky flavor.