Roasted Mushroom Swiss Burgers
These Roasted Mushroom 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 a melty swiss cheese and garlicky mayo, and served on a delicious pretzel bun. A great healthy alternative to burger night!
Ingredients
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
Instructions
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.
Notes
- 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.
Tried this recipe?Let me know how it was!