Mushroom Double Swiss Burger

To those of you who think vegetarian burgers are ‘run of the mill’, think again! Despite only having a few ingredients, this little baby packs more flavour than you would have thought and is truly exceptional. Whether you are vegetarian or a fully fledged carnivore, I strongly urge you to try. The robustly flavoured and distinct umami undertones from the swiss brown mushrooms are packed with punch from the sherry vinegar and garlic which is then smoothed over by the richness of the swiss cheese to give a burger that is both unique and distinct yet undeniably ‘burgasmic’.

Mushroom Double Swiss Burger


4 Large Swiss Brown Mushrooms
4 Tablespoons Sherry Vinegar
4 Cloves Crushed Garlic

4 slices swiss cheese

4 Sourdough Hamburger Buns


Heat your oven to 180 degrees centigrade and take the centres out of the mushrooms. Make sure you picks large swiss browns (or Portobello’s) that are a bit bigger than the size of your bun as they will shrink in size during the cooking process. Place the mushrooms on a baking tray. Crush the garlic and mix in the vinegar in a bowl and spoon half the mixture over the mushrooms. Place the mushrooms in the oven and cook for 20 minutes. Then take the out, turn them over and spoon the rest of the garlic and sherry vinegar mixture over the mushrooms and place in the oven for a further 20 minutes. Then turn the grill (broiler) of your oven, turn the mushrooms over and broil for a further five minutes. Cut the sourdough buns and brush with oil and place under the grill (broiler) until handsomely browned. At the same time, place the swiss cheese over the mushrooms and grill (broil) until melted and ‘gooey’. Take buns and cheesy mushrooms out of the oven, place a mushroom on each bun base and then place the bun top over and serve.

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