Mushroom and Swiss Burger

A twist on your favorite American burger with a special touch of sautéed mushrooms and pull-apart-worthy cheese.

  • 6 min

  • 14 min

  • 20 min

    Total time
  • 4

  • Easy

  • 11


Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • 12 oz Hungry Planet Beef™ Plant-Based GroundBuy Now
  • 2 cups button mushrooms, sliced
  • ½ cup onions, sliced
  • 1 cup vegan mayonnaise
  • 1 cup vegan parmesan cheese
  • 1 teaspoon roasted garlic puree
  • 1 cup vegan swiss cheese or Miyoko's Liquid Mozzarella
  • 4 hamburger buns
  • 4 tablespoons of vegetable oil
  • Salt and pepper to taste
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

    Preheat oven to 400°F.

  • Step 2.

    In a small bowl, mix together mayo, parmesan cheese, and garlic puree. Set aside.

  • Step 3.

    Add 2 tablespoons of vegetable oil in a large-sized skillet. Heat on medium heat and add mushrooms and onions. Season with salt and pepper and cook until soft, about 10 minutes. Remove from pan, and set aside.

  • Step 4.

    In the same skillet, add 2 tablespoons of oil. Separate Hungry Planet Beef™ into 4- 3 ounce portions and shape into patties. Add patties to pan and cook on both sides for about 5 minutes, Season with salt. Keep burgers on pan and top with mozzarella. Place in oven for 4 minutes or until cheese has started to bubble.

  • Step 5.

    Remove from oven and top with onion and mushroom mixture.

  • Step 6.

    To assemble, spread mayo mixture onto burger buns, and then add the burger from the pan and top with lettuce.

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