Mushroom Swiss Veggie Burger Recipes

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.

PORTOBELLO BURGERS WITH SWISS CHEESE AND AVOCADO

Steps:

• Stir together the balsamic vinegar, Worcestershire sauce, olive oil, Italian seasoning, and steak seasoning. Marinate the mushrooms in this mixture for at least 30 minutes.
• When ready to grill, remove the mushrooms from marinade letting excess drip off. Grill for 4-5 minutes on each side. Add the cheese right before the mushrooms finish cooking so it melts. At the same time, grill the red onions. Usually I spray mine with cooking spray or brush with olive oil before placing them on the grill.
• Top with tomato, arugula, grilled red onion, and avocado.

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-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.

VEGAN MUSHROOM BEAN BURGER

Steps:

• Place on burger buns, add fresh veggies, and enjoy.

SWISS MUSHROOM BURGERS

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.

HARDEES MUSHROOM AND SWISS BURGER

Steps:

• Mix the first three ingredients together, put on low heat and let simmer.
• Mix the Accent, Lawry's and pepper together and put in a shaker.
• Season the patties with this and fry or grill until done-dont press on the patties-you must resist this impulse!
• Put patty onto a bun, then the swiss, then the sauce and you're done.

COPYCAT HARDEE'S MUSHROOM AND SWISS BURGER RECIPE

Steps:

• Heat up oil in a skillet & saute onions until translucent.
• Add 1 package or 8 ounce of mushrooms & saute briefly.
• Deglaze with red wine & reduce briefly.
• Season with salt & pepper and adjust accordingly. Set aside the mushrooms to cool down completely.
• Mix the mushroom soup, the remaining 1 package or 8 ounces of mushrooms, and Worcestershire sauce together. Let it simmer on low heat and then set aside.
• Preheat your flat griddle & grease it accordingly.
• In another mixing bowl, mix the MSG or flavor enhancer, garlic salt, and ground pepper together. Set aside.
• Combine the ground beef with the cooled mushrooms & mix until evenly incorporated. Add 1 tablespoon of prepared seasoning mix to taste.
• Divide your ground beef into 6 ounces portions & shape these into hamburger patties. You can wrap these patties in thin plastic film to keep its shape.
• Grill your patties & season both sides with the seasoning mix.
• Toast your hamburger buns onto the griddle.
• Place your burger on top of the bottom half of the bun, add 1 tablespoon of the mushroom mixture & cover with the top bun. Repeat for the rest of the patties.
• Serve the burger with a side of roughly 1 cup potato fries per serving.

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!

MUSHROOM SWISS BLACK BEAN BURGER RECIPE WITH PLANTAIN BUNS

Steps:

• In a clean skillet, add 1 tablespoon of oil. Sauté onion, garlic, and 1/2 cup mushrooms, over medium-high heat, for about 4-5 minutes or until the mushrooms are slightly browned. Transfer and let cool.
• In the same pan, sauté the rest of the mushrooms. Transfer to a plate and set aside. You will use these to top the burgers.
• In a food processor, add mushroom mixture, black beans, egg, cumin, oregano, paprika, Worcestershire sauce, bread crumbs, salt and pepper. Mix until everything is combined. Shape the mixture into patties.
• In the same skillet, add the remaining tablespoon of olive oil. Cook patties, over medium heat, for about 5 minutes on each side until heated through. Melt cheese slices on top of each patty.
• Place each patty over one plantain, add sautéed mushrooms on each patty then top with another plantain. Serve and enjoy!

HOMEMADE MUSHROOM BURGERS

Steps:

• 1) Wash and dice cremini mushrooms. Add dried mushrooms to a few cups of boiling water to reconstitute.
• 2) Add olive oil to a large skillet over medium heat. Once hot, add diced mushrooms. Add diced dried mushrooms as well once reconstituted. Let mushrooms cook until they release their liquid and dry out a bit, about 7-8 minutes, stirring regularly. Add onions and continue to cook for a few more minutes.
• 3) Remove mushroom mixture from pan and add to food processor. Pulse a few times to roughly grind mushrooms. You don't want them completely smooth, but like a very rough paste.
• 4) Stir in eggs, flour, breadcrumbs, and other ingredients. The finished mixture should be wet, but not liquid. It should roughly hold its shape. If it is really wet, add more breadcrumbs or flour in 1/4 cup batches.
• 5) Sprinkle two cups of breadcrumbs in a large baking dish. Form six large patties with mushroom mixture. As you form the patties, place them in the breadcrumbs and turn them to completely coat each patty in breadcrumbs, forming a crust.
• 6) Once all the patties are formed and in the breadcrumb mixture, let sit in the fridge for 30 minutes.
• 7) Grill burgers over high heat for 5-6 minutes per side until the outside is nice and crispy. Add swiss cheese if you want during the last 2-3 minutes of cooking.
• 8) Serve with normal burger fixings on grilled buns.