Mushroom Swiss Veggie Burger
Savor the rich, umami-packed flavors of this Mushroom Swiss Veggie Burger—a perfect plant-based alternative that doesn't skimp on taste or texture. Made with finely sautéed cremini mushrooms, hearty quinoa, and a hint of soy sauce, these patties boast an irresistible blend of savory and earthy flavors. Topped with melty Swiss cheese and layered with crisp lettuce, juicy tomato slices, and your favorite condiments, this burger is a satisfying treat for vegetarians and burger enthusiasts alike. Quick to prepare, with just 20 minutes of prep time, this recipe is perfect for weeknight dinners or casual gatherings. Serve these delicious homemade veggie burgers on toasted buns for a healthier, gourmet twist on a classic favorite.
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Recipe Information
Ingredients
- 200 grams Cremini mushrooms
- 1 small (finely chopped) Onion
- 2 cloves (minced) Garlic
- 125 grams (1 cup) Cooked quinoa
- 60 grams (1/2 cup) Breadcrumbs
- 1 large Egg
- 1 tablespoon Soy sauce
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons (divided) Olive oil
- 4 large Swiss cheese slices
- 4 pieces Hamburger buns
- 4 leaves Lettuce
- 1 large (sliced) Tomato
- to taste Condiments of choice (e.g., mayo, mustard, ketchup)
Instructions
Clean and finely chop the cremini mushrooms. Heat 1 tablespoon of olive oil in a skillet over medium heat, then add the chopped mushrooms, onions, and minced garlic. Cook for 5–7 minutes until the mushrooms release their moisture and are slightly browned. Remove from heat and let cool slightly.
In a large mixing bowl, combine the cooled mushroom mixture, cooked quinoa, breadcrumbs, egg, soy sauce, dried thyme, salt, and black pepper. Mix well until the mixture holds together when pressed. If it feels too wet, add a little more breadcrumbs.
Divide the mixture into 4 equal portions and shape them into burger patties, about 1/2 inch thick.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Cook the patties for 3–4 minutes per side, or until golden brown and heated through. During the last minute of cooking, place a slice of Swiss cheese on top of each patty and cover the skillet briefly to melt the cheese.
Toast the hamburger buns in a toaster or on a separate skillet until lightly golden.
Assemble the burgers by placing a lettuce leaf on the bottom half of each bun, followed by the mushroom Swiss patty, a slice of tomato, and any preferred condiments. Top with the other half of the bun.
Serve immediately while warm and enjoy your Mushroom Swiss Veggie Burger!
Nutrition Facts
Calories |
26135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 413.9 g | 531% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 250 mg | 84% | |
| Sodium | 106002 mg | 4609% | |
| Total Carbohydrate | 5098.4 g | 1854% | |
| Dietary Fiber | 293.0 g | 1046% | |
| Total Sugars | 478.0 g | ||
| Protein | 991.1 g | 1982% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 3633 mg | 279% | |
| Iron | 305.2 mg | 1696% | |
| Potassium | 1928 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
