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Kawaii but realistic mushroom Swiss veggie burger on a toasted brioche bun with melted Swiss cheese, sautéed mushrooms, fresh lettuce, tomato, and garlic mayo on parchment paper.
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Mushroom Swiss Veggie Burger

A juicy, umami-packed veggie burger made with sautéed mushrooms, onions, garlic, and herbs, finished with melty Swiss cheese. These burgers have a meaty bite without being heavy and pair perfectly with classic burger toppings.
Course dinner, Lunch, Main Course
Cuisine American, Vegetarian
Keyword easy veggie burger, homemade veggie burger, meatless burger, mushroom burger, mushroom swiss veggie burger, plant-based burger, swiss cheese burger, vegetarian burger
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 burgers
Calories 540kcal
Cost $15 for entire recipe

Equipment

  • Cutting board
  • Chef’s knife
  • Large skillet or sauté pan
  • Spatula
  • Mixing bowl
  • Measuring cups and spoons
  • Baking sheet or plate (for chilling patties)
  • Toaster or skillet (for toasting buns)

Ingredients

Mushroom Veggie Patties

  • 2 tablespoons olive oil divided
  • 8 oz cremini or button mushrooms finely chopped
  • ½ small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 teaspoon soy sauce or vegetarian Worcestershire
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried thyme or Italian seasoning
  • ½ cup cooked brown rice or quinoa
  • ½ cup breadcrumbs or panko
  • 1 large egg or flax egg
  • ½ cup shredded Swiss cheese

Burger Components

  • 4 burger buns brioche, potato, or whole wheat
  • 4 slices Swiss cheese for melting on patties
  • 1 cup sliced mushrooms for topping, optional
  • 1 tablespoon butter or olive oil for sautéing topping mushrooms
  • 4 lettuce leaves
  • 4 tomato slices

Garlic Mayo (or Sauce of Choice)

  • ½ cup mayonnaise
  • 1 small garlic clove finely grated
  • 1 teaspoon lemon juice
  • Salt to taste

Instructions

Make the patties

  • Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chopped mushrooms until moisture evaporates and they brown, about 6–8 minutes. Add remaining oil, onion, and garlic. Cook 3–4 minutes until soft. Stir in soy sauce, salt, pepper, and thyme. Remove from heat and cool slightly.
  • In a bowl, mix mushroom mixture with rice, breadcrumbs, egg, and shredded Swiss. Form into 4 patties. Chill 15–20 minutes.

Cook patties

  • Pan-sear patties in a lightly oiled skillet over medium heat for 4–5 minutes per side until golden. Add Swiss cheese slices on top during the last minute and cover to melt.

Prepare toppings

  • Sauté sliced mushrooms in butter or olive oil until golden, 4–5 minutes. Season lightly with salt.
  • Toast burger buns until golden.

Make garlic mayo

  • Stir mayonnaise, garlic, lemon juice, and salt until smooth.

Assemble burgers

  • Spread garlic mayo on both bun halves.
  • Layer bottom bun → lettuce → mushroom Swiss patty → sautéed mushrooms → tomato → top bun.

Notes

  • Finely chopping the mushrooms helps remove excess moisture and gives the patty a meatier texture.
  • Letting the patties chill before cooking improves structure and prevents crumbling.
  • Swiss cheese can be swapped for provolone, Gruyère, or mozzarella if desired.
  • For a vegan version, use a flax egg and dairy-free Swiss-style cheese.
  • If the mixture feels too wet, add 1–2 tablespoons extra breadcrumbs; if too dry, add a spoonful of mayo or water.
  • Patties can be made up to 24 hours in advance and stored covered in the refrigerator.
  • These burgers freeze well before cooking; thaw overnight in the fridge before pan-searing.
  • Best cooked in a skillet or grill pan; if grilling outdoors, use foil or a grill mat to prevent sticking.