Swiss Mushroom Burgers
Recipe video above. Big, juicy Swiss Mushrooms Burgers are a mighty vegetarian burger that at first glance, looks like a beef burger! Large mushrooms are roasted with garlic butter, topped with Swiss cheese then stuffed into fully loaded soft rolls.Only got small mushrooms? No worries, read the reci
Foto: RecipeTin EatsIngredients
- 4 + BIG mushrooms - like portobello, BBQ flat mushrooms ((20% larger than buns, or buy multiple per burger) (Note 1))
- 30 g / 2 tbsp unsalted butter
- 2 g arlic 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 ((I like brioche))
- 8 - 12 lettuce leaves
- 2 tomatoes
- French fries
- Baked potato wedges
Steps
Preheat 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 (smooth side), then place on a tray gills side up (ie stalk facing up). Brush remaining butter onto the rims and gills, being sure to scrape up all the garlic in the jug.
Olive oil: Drizzle with olive oil.
Roast 25 minutes, then flip mushrooms. Brush with tay juices, roast a further 10 minutes or until the centre of the mushrooms are tender. {Meanwhile, cook onion, mix Sauce)
Top with cheese: Place a slice of cheese on each mushroom, return to oven for 3 minutes just to melt the cheese.
Toast buns: Place split buns in the oven at the same time - to lightly toast.
Spread base of bun with a dollop of Pink Sauce. Top with lettuce, then tomato, then mushroom, then onion. Spread lid with a lesser smear of Pink Sauce, then place on burger. Devour!
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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