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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 recipe notes!Desperate for meat? Add a meat burger pattie (beef, chicken mince/ground, or chicken breast/thigh), or even bacon and egg!Fully loaded veggie burger - add a vegetarian burger pattie (one of my signature recipes!).
View original recipe on recipetineats.comPreheat 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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