These Roasted Mushroom And Swiss Burgers are the best! Loaded with mushrooms for a hearty, earthy taste, flavored with garlic, onions, and spices, and bound with beans and quinoa. Then topped with melted swiss cheese and a garlicky mayo sauce. They're a great healthy alternative to burger night!
A while back I had one of the best mushroom veggie burgers I had ever tasted at a local brewery down the street from us. You know how a lot of mushroom burgers taste dry or bread heavy? This one was the exact opposite. Moist, with tons of flavor, and hearty mushrooms that gave the burger that delicious umami flavor that’s sometimes missing from veggie burgers. But still crispy and hearty on the outside to help hold everything together. For me, it was the ideal alternative to a great burger, and it’s something that I immediately set to work to figure out how to make.
Don’t get me wrong – I love a good burger. But lately, we’ve been making a conscious effort in our family to eat less meat. Fewer calories, less fat, healthier. At least a few times a week, that’s our goal.
Enter, this easy mushroom swiss burger. It’s loaded with good-for-you veggies and spices and gets its binding from pinto beans, bread crumbs, and quinoa.
What Goes Into This Roasted Mushroom Swiss Burger?
Once you see the ingredients for these mushroom and swiss burgers, you'll see why they're so good for you!
- Mushrooms. You can use any type of mushroom you like, but keep in mind that certain mushrooms, like portabello or shitake mushrooms, will give you a richer flavor. Some of the specialty mushrooms can be expensive so I like to use a blend of button mushrooms (typically inexpensive) combined with some of the richer flavored mushrooms for a good earthy flavor.
- Onions and garlic. You'll want to shred the onions here, then squeeze some of the liquid out of them with a paper towel so that they don't make your burger mixture too wet.
- Spices. Paprika, oregano, and cumin provide tons of flavor to this recipe.
- Breadcrumbs, quinoa, egg, and pinto beans. Veggie burgers are notoriously hard to hold together, so they need plenty of binding ingredients to help give them a solid compact feel. The breadcrumbs, quinoa, egg, and pinto beans help hold these mushroom burgers in one piece.
- Garlic Mayo. You can often find garlic mayo at the store, but it's also super easy to make your own with the instructions below. It's super delicious and adds a nice flavor to the finished mushroom burgers.
- Swiss Cheese. Swiss cheese and mushrooms are seriously a perfect combination!
How To Make These Mushroom Swiss Burgers
Veggie burgers can be tricky: add in too many veggies and they come out watery and are a pain to put together. Make them too dry and they turn out all crumbly and falling apart.
To solve this problem, I roasted the mushrooms for about 10 minutes before adding them to the patty mixture to dehydrate them a bit. This removed some of the water from them and only deepened their flavor. And, using the mashed beans as part of the binding helps to keep the patty together without drying it out.
So here's what you do.
- Roast the mushrooms. Start by roasting the mushrooms as mentioned above.
- Combine your mushroom burger ingredients. Mix the roasted mushrooms, onion, garlic, spices, breadcrumbs, egg, quinoa, and mashed pinto beans in a large bowl.
- Form the burgers. Using your hands, form the mixture into patties, place them on a parchment-lined baking tray, and brush the top with olive oil.
- Roast the burgers in the oven for about 15 minutes, flip them over, and roast for an additional 8 minutes.
- While the mushroom burgers are roasting, make your garlic mayo. Whisk mayo, garlic, lemon juice, and olive oil together in a small bowl. Then season with salt and pepper.
- Once your burgers are done, add some Swiss cheese and allow them to roast in the oven for 1-2 minutes more so that the swiss is nice and melty.
- Remove the burgers from the oven. Spread the garlic mayo on your buns (we used pretzel buns here and in my opinion, this is the way to go!), add the burgers, and your choice of toppings (we used spinach) and serve immediately.
- feel free to mix it up. Sriracha, lettuce tomatoes, pickles, and even good old-fashioned ketchup and mustard all work well here.
There are lots of ways you can change up these mushroom burgers:
- Use different types of mushrooms. As mentioned above, different mushrooms will give your burger a slightly different feel so experiment to find out what you like best.
- Try different beans. Pinto beans are a great choice here but you might also try white beans for a slightly different flavor.
- Change up the spices. I went a little spicy with the paprika and cumin, but you could morph these into an Italian-style burger by subbing those with Italian spices like Rosemary or basil.
- Change the cheese. Mushrooms and Swiss are the ultimate combo, but there are lots of melty cheeses that would go great here. Provolone or gouda would add some interesting flavors and blue cheese would change the taste of this completely!
- Mix up your toppings. We love the garlic mayo on these mushroom swiss burgers, but you could try sriracha, siracha mayo, or even good old fashioned ketchup for your mushroom burger sauce. And if you want to keep the other toppings more traditional by using tomato, lettuce and pickles, go for it.
Give these Roasted Mushroom Swiss Burgers a try if you’re in the mood for a lighter burger option! They pair perfectly with oven-roasted potatoes, french fries, or if you're feeling really decadent, these Louisiana Voodoo Fries.
If you do try these mushroom burgers, let me know what you think in the comments below. And don't forget to tag me on Instagram!
More Great Sandwich Recipes
- Weeknight Rotisserie Chicken Banh Mi Sandwiches
- The Best Egg Salad Sandwich Recipe
- Chicken, Bacon And Ranch Wraps
- Avocado Toast With Egg
- Grinder Salad Sandwiches
- Hot Honey Fried Chicken Sandwich Recipe
Roasted Mushroom Swiss Burgers
For The Mushroom Burgers
- 3 cups mushrooms, sliced
- 1 small onion, shredded
- 8 garlic cloves, minced
- 1 egg
- ⅓ cup breadcrumbs
- ½ cup cooked quinoa
- ¼ teaspoon paprika
- ¼ teaspoon oregano
- ¼ teaspoon cumin
- 1 can pinto beans, mashed
- salt and pepper to taste
For The Garlic Mayo
- ½ cup mayo
- 2 garlic cloves, smashed
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- salt and pepper to taste
Buns and Toppings
- 6 pretzel buns
- 6 slices swiss cheese
- 1 handful fresh spinach
For The Mushroom Burgers
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Roast sliced mushrooms for 10 minutes, then remove from oven and let cool.
- While mushrooms are roasting, sauté shredded onion and garlic cloves for 1-2 minutes in 1 tsp. olive oil over medium heat. Remove from heat, place in a large bowl, and allow to cool slightly before handling. Add mushrooms to the bowl.
- Add remaining ingredients to the mushroom/onion/garlic mixture and combine well.
- Form the mixture into individual patties (you should have about 6-8 burgers depending on how big you make them.) Place the mushroom burgers on a parchment lined baking sheet.
- Brush the tops of the mushroom burgers with olive oil
- Place the mushroom burgers into the oven and roast them at 400 degrees for 12-15 minutes. Flip burgers and brush the other side with oil.
- Bake burgers for another 8 minutes or until lightly browned on top.
- Add the swiss cheese slices and roast for 1-2 minutes more, until the swiss cheese is slightly melted.
- Serve on a toasted bun (we prefer pretzel buns!) with garlic mayo and the toppings of your choice!
For The Garlic Mayo
- Whisk the mayo, garlic, lemon juice, and oil together in a small bowl.
- Add salt and pepper to taste.
- Roasting the mushrooms in advance is an important step as it helps to dry them out a little bit. This leaves them with their rich mushroom flavor, but they won't be as watery and will hold together in the burger much more easily.