Swiss Mushroom Veggie Burger with Dijon Mustard

Swiss Mushroom Veggie Burger with Dijon Mustard

Juicy sautéed mushrooms and melted Swiss top a hearty veggie patty with a tangy mustard finish.

Total 50 min Makes 4 servings Calories 480/serving

Dietary

Vegetarian, Nut free, Halal

Allergens

Dairy, Eggs, Wheat

This veggie burger pairs a sturdy black bean and oat patty with deeply browned mushrooms and nutty Swiss cheese, all brightened by a sharp Dijon mustard spread. The mushrooms are cooked low and slow to concentrate their flavor, giving the burger a savory, almost meaty depth. It works well for a weeknight dinner or a casual weekend cookout alternative to beef.

Ingredients

  • 1 can black beans, drained and rinsed (15 oz)
  • 1/2 cup rolled oats
  • 1/4 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 egg
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 8 ounces cremini mushrooms, sliced
  • 1 tablespoon butter
  • 4 slices Swiss cheese
  • 4 hamburger buns, split
  • 3 tablespoons Dijon mustard, for spreading
  • 4 leaves lettuce
  • 4 slices tomato

Method

  1. In a large bowl, mash the black beans with a fork or potato masher until mostly smooth with some texture remaining.

  2. Add the rolled oats, diced onion, garlic, egg, 1 tablespoon Dijon mustard, smoked paprika, salt, and pepper to the mashed beans and mix until well combined.

  3. Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick. Place on a plate and chill in the refrigerator for 15 minutes to firm up.

  4. While the patties chill, heat 1 tablespoon olive oil and the butter in a 9-inch skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until deeply browned and most of their liquid has evaporated, 10 to 12 minutes.

  5. Season the mushrooms with a pinch of salt and pepper, then transfer to a plate and set aside. Wipe out the skillet.

  6. Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Add the patties and cook until a deep golden crust forms, 4 to 5 minutes per side.

  7. Flip the patties, top each with a portion of the sautéed mushrooms and a slice of Swiss cheese, then cover the skillet and cook until the cheese melts and the patties are heated through, about 4 minutes.

  8. Toast the buns lightly, cut side down, in a dry skillet or under the broiler for 1 to 2 minutes until golden.

  9. Spread Dijon mustard on the inside of each toasted bun. Layer the bottom bun with lettuce and tomato, add the mushroom and Swiss topped patty, and close with the top bun.

  10. Serve the burgers immediately while warm.

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    Swiss Mushroom Veggie Burger with Dijon Mustard

    This veggie burger pairs a sturdy black bean and oat patty with deeply browned mushrooms and nutty Swiss cheese, all brightened by a sharp Dijon mustard spread. The mushrooms are cooked low and slow to concentrate their flavor, giving the burger a savory, almost meaty depth. It works well for a weeknight dinner or a casual weekend cookout alternative to beef.

    50 min 4 servings 480 cal

    Ingredients

    • 1 can black beans, drained and rinsed (15 oz)
    • 1/2 cup rolled oats
    • 1/4 cup yellow onion, finely diced
    • 2 cloves garlic, minced
    • 1 egg
    • 1 tablespoon Dijon mustard
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons olive oil, divided
    • 8 ounces cremini mushrooms, sliced
    • 1 tablespoon butter
    • 4 slices Swiss cheese
    • 4 hamburger buns, split
    • 3 tablespoons Dijon mustard, for spreading
    • 4 leaves lettuce
    • 4 slices tomato

    Method

    1. 1

      In a large bowl, mash the black beans with a fork or potato masher until mostly smooth with some texture remaining.

    2. 2

      Add the rolled oats, diced onion, garlic, egg, 1 tablespoon Dijon mustard, smoked paprika, salt, and pepper to the mashed beans and mix until well combined.

    3. 3

      Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick. Place on a plate and chill in the refrigerator for 15 minutes to firm up.

    4. 4

      While the patties chill, heat 1 tablespoon olive oil and the butter in a 9-inch skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until deeply browned and most of their liquid has evaporated, 10 to 12 minutes.

    5. 5

      Season the mushrooms with a pinch of salt and pepper, then transfer to a plate and set aside. Wipe out the skillet.

    6. 6

      Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Add the patties and cook until a deep golden crust forms, 4 to 5 minutes per side.

    7. 7

      Flip the patties, top each with a portion of the sautéed mushrooms and a slice of Swiss cheese, then cover the skillet and cook until the cheese melts and the patties are heated through, about 4 minutes.

    8. 8

      Toast the buns lightly, cut side down, in a dry skillet or under the broiler for 1 to 2 minutes until golden.

    9. 9

      Spread Dijon mustard on the inside of each toasted bun. Layer the bottom bun with lettuce and tomato, add the mushroom and Swiss topped patty, and close with the top bun.

    10. 10

      Serve the burgers immediately while warm.