Best 7 Mushroom Swiss Veggie Burger Recipes

MUSHROOM-SWISS VEGGIE BURGERS

Steps:

• Heat gas or charcoal grill. Place vegetable burger on grill over medium heat. Cover grill; cook 6 to 9 minutes, turning once, until thoroughly heated.
• Divide mushrooms evenly onto patties; top with cheese. Cover grill; cook 1 to 2 minutes longer or until cheese is melted. Spread 1 tablespoon mayonnaise on each bun. Serve patties in buns with tomatoes, lettuce, ketchup and mustard.

MUSHROOM VEGGIE BURGER WITH BLACK BEANS RECIPE

Steps:

• In a sauté pan heat up the oil
• Add chopped onions and cook until soften, about 2 minutes
• Add garlic and cook for another minute
• Add mushrooms and cook for about 5 minutes until mushrooms are softened but all the moisture has evaporated
• Once mushrooms are cooked, remove from the heat and let them cool off
• In the meantime, rinse the black beans and spread them on the paper towel and pat them dry (you want your beans to be dry)
• In a large mixing bowl add the beans and using fork mash most of them, leaving some of them whole
• Add all the remaining ingredients and mix well
• Form patties and set them aside (make sure your hands are wet as the mixture will be sticky)
• Heat up flat griddle, brush it with olive oil
• Place patties on a hot griddle and cook 2-3 minutes on each side
• Serve with your favorite burger toppings

MUSHROOM VEGGIE BURGER

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
• Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
• Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.

MUSHROOM BURGERS

Steps:

• In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.

MUSHROOM AND SWISS BURGER

Steps:

• Mix golden mushroom soup, sliced mushrooms, and Worcestershire sauce in a saucepan over low heat and simmer while you complete the remaining steps. Stir sauce occasionally.
• Mix ground beef with monosodium glutamate, seasoned salt, and black pepper in a bowl; form 4 patties from the ground beef and pan-fry in a skillet over medium heat until browned, about 5 minutes per side.
• Place each burger onto the bottom of a hamburger bun and top each with a slice Swiss-style processed cheese. Spoon 1 to 2 tablespoons of sauce over the cheese, place the bun tops onto the sandwiches, and serve.

MUSHROOM-LENTIL BURGERS

Steps:

• Combine lentils, mushrooms, mustard, garlic powder, Italian seasoning, salt, and pepper in a food processor; pulse to combine.
• Transfer mixture to a large bowl. Add bread crumbs and egg; mix until evenly combined. Shape mixture into 6 equal-sized patties.
• Heat oil in a large skillet over medium-high heat. Place half of the patties in the skillet and cook for 5 minutes. Carefully flip and cook for 5 minutes more. Repeat with remaining patties.

MUSHROOM SWISS VEGGIE BURGER

Steps:

• Slather the top of the bun with guacamole, the bottom with BBQ.
• Add the mushroom/patty to the bun and top with Swiss, tomato, and lettuce. Enjoy!