Love a good burger? Then, these flavor-packed Mushroom Swiss Veggie Burgers are for you!
Like clockwork, I start to crave heartier meals at this time of year. Never mind that it’s super hot here, and I’m still wearing shorts on the daily … fall has arrived!
One of my favorite fall meals is a tasty veggie burger topped with cheese and preferably paired with fries. I absolutely love Mushroom Swiss Veggie Burgers, so I decided to come up with my own version.
Most of the burgers I’ve made in the past have had a bean and rice or quinoa base. I decided to experiment and do something a little different with these Mushroom Swiss Veggie Burgers, and I’m really excited about how they turned out!
My burger patties are a tasty combination of sauteed, seasoned veggies, lentils, barley, and walnuts. The veggies add lots of flavor, the lentils hold everything together, and the chewy barley and crunchy walnuts add a great texture.
You’ll need to get a few pans dirty to make these Mushroom Swiss Veggie Burgers, but they actually come together pretty easily, and I love how the burgers cook up nice and firm.
Of course, if you’re a mushroom lover like me, the toppings are the star of these mouthwatering burgers. First, there’s the melted cheese, and then there’s the garlicky sauteed mushrooms, which take minutes to make … yum! I kept the other toppings simple and classic (lettuce and tomato), but feel free to add your faves.
Give this Mushroom Swiss Veggie Burgers recipe a try, even if you’re not a huge mushroom fan. The burgers themselves have a wonderful, yet neutral flavor. Just skip the sauteed mushroom that top the burgers and add your favorite toppings instead!
That’s exactly what I did when I served these burgers to my husband-the-mushroom-hater, and even he liked them. It’s pretty hard to resist a cheesy burger, after all.
- 1/2 cup pearl barley
- 3/4 cup lentils
- 1 bay leaf
- 4 tsp. extra virgin olive oil, divided
- 1 small carrot, diced
- 1 small onion, diced
- 1/4 lb. mushrooms, diced
- 1 large garlic clove, minced
- 1 tsp. smoked paprika
- 1/2 tsp. dried sage
- 1/2 tsp. dried thyme
- 1/2 cup + 2 tbsp. flour
- 1/4 cup chopped Italian parsley
- 1/4 cup walnuts, chopped
- 1 large egg, lightly beaten
- 6 slices Swiss cheese
- 2 tsp. extra virgin olive oil
- 1 1/4 lb. mushrooms, sliced
- 1 large garlic clove, minced
- 2 tbsp. chopped Italian parsley
- 6 buns
- sliced tomatoes
- In a medium pot, combine barley, 1 1/2 cups water, and 1/4 tsp. salt. Bring to a boil over high heat. Reduce heat to low, cover pot, and cook barley until tender (about 25 minutes). Drain well.
- In a separate medium pot, combine lentils, bay leaf, 2 1/2 cups water, and 1/4 tsp. salt. Bring to a boil over high heat. Reduce heat to a simmer, partially cover pot, and cook until tender, adding more water as lentils cook, if necessary (about 25 minutes). Remove bay leaf and drain well in a wire strainer, pressing excess water out of lentils with the back of a spoon.
- While barley and lentils are cooking, heat 2 tsp. olive oil in a medium pan over medium-high heat.
- Add carrots and onion to pan; saute until tender, stirring frequently.
- Stir diced mushrooms into pan; cook until all liquid has evaporated and mushrooms are browned.
- Mix garlic, smoked paprika, sage, and thyme into mushrooms. Cook, stirring constantly, for about 30 seconds or until fragrant.
- Remove from heat, then season to taste with salt and pepper.
- Mash lentils in a large bowl until about 3/4 smooth, then stir in barley, sauteed veggies, flour, parsley, and walnuts.
- Add egg to mixture and stir until well combined. Divide into 6 patties.
- Once you get the mushroom topping going (see below), heat 2 tsp. olive oil in a large skillet over medium heat.
- Cook burgers until browned on one side. Flip, then top with cheese and cook until browned on the other side.
- Heat 2 tsp. olive oil in a large pan over medium-high heat.
- Add mushrooms and cooked until browned, stirring frequently.
- Remove from heat and add garlic, stirring until pan cools slightly so it doesn't burn.
- Season mushrooms with salt and pepper, then stir in parsley.
- Serve burgers hot, topped with sauteed mushrooms on buns garnished with lettuce and tomato. Enjoy!
P.S. If you love veggie burgers as much as I do, make sure to check out all of my Veggie Burger Recipes here!