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.
Mushroom Swiss Veggie Burgers
Although I eat my fair share of frozen veggie burgers, some of them are not exactly healthy (vegetarian or not). The best thing about making your own burgers is that you know exactly what’s in them.
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!
These tasty mushroom 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 mushroom 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!
Pair these Mushroom Swiss Veggie Burgers with a salad or roasted potatoes for delicious meal! (My Old Bay Roasted Potato Wedges and Roasted Sweet Potato Fries would both be delish.)
Mushroom Swiss Veggie Burgers
Ingredients
For Burgers:
- 1/2 cup pearl barley
- 3/4 cup lentils
- 1 bay leaf
- 4 teaspoons extra virgin olive oil, divided
- 1 small carrot, diced
- 1 small onion, diced
- 1/4 pound mushrooms, diced
- 1 large clove garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 cup + 2 tablespoons flour
- 1/4 cup chopped Italian parsley
- 1/4 cup walnuts, chopped
- 1 large egg, lightly beaten
- 6 slices Swiss cheese
- salt
- pepper
For Topping:
- 2 teaspoons extra virgin olive oil
- 1 1/4 pound mushrooms, sliced
- 1 large clove garlic, minced
- 2 tablespoons chopped Italian parsley
For Serving:
- 6 hamburger buns
- sliced tomatoes
- lettuce
Instructions
Prepare burgers:
- In a medium pot, combine barley, 1 1/2 cups water, and 1/4 teaspoon 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 teaspoons 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 teaspoons 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.
Prepare topping:
- Heat 2 teaspoons 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:
- Serve burgers hot, topped with sauteed mushrooms on buns garnished with lettuce and tomato. Enjoy!
Love these Mushroom Burgers?
If you enjoyed these homemade Mushroom Swiss Burgers, then you need to try my other veggie burger recipes, too!
- Southwest Black Bean Veggie Burgers
- Korean BBQ Tofu Sliders
- Greek Veggie Burgers with Cucumber Feta Sauce
- Vegetarian Teriyaki Burgers
- Smokey Black Bean Edamame Burgers
- Indian-Spiced Quinoa Chickpea Burgers
What are your favorite burger toppings?