Meet your next favorite casual dinner—and maybe your new go-to burger—balsamic glazed mushroom burgers on brioche. These burgers balance savory, glazed portabella mushroom goodness with fresh toppings and a lightly toasted brioche bun. It's a dish that blends juicy, caramelized mushrooms with tangy balsamic, all sandwiched in a buttery bun. Whether you’re craving something meatier or cooking for vegetarians (or vegans!), this mushroom burger recipe elevates the classic mushroom and swiss burger to new heights with a glossy, slightly sweet finish. You’ll feel like a gourmet chef whipping this up on a weeknight.
Balsamic Glazed Mushroom Burgers on Brioche
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American
Large skillet or cast iron pan Great for achieving even sear on mushrooms
Small saucepan For reducing the balsamic into a glaze
Brush For olive oil on mushrooms and butter on brioche
Mixing bowl & whisk For marinade
Grater or knife For slicing cheese and tomatoes
- 4 large portabella mushroom caps stems removed and wiped clean
- 1/4 cup balsamic vinegar plus 2 tablespoons glaze reserved
- 2 tablespoons soy sauce or tamari for vegan/vegetarian options
- 1 tablespoon olive oil plus extra for brushing
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 4 brioche burger buns use vegan buns if making a vegan mushroom burger
- 2 tablespoons unsalted butter softened (or vegan butter)
- 4 slices Swiss cheese or vegan cheese alternative
- 1 small red onion thinly sliced and lightly pickled
- Fresh arugula or baby spinach
- Fresh tomatoes sliced
Optional garnishes: sliced avocado, sautéed onions, mayonnaise or vegan aioli
Brush & Marinate Mushrooms
Gently brush each portabella mushroom cap with olive oil. Season lightly with salt and pepper. In a bowl, whisk together balsamic vinegar, soy sauce, garlic powder, and smoked paprika. Place the mushroom caps gill-side up and pour half the marinade over them. Let sit for 10 minutes to absorb the flavors.
Make Balsamic Glaze
Meanwhile, pour the remaining marinade into a small saucepan. Simmer over low heat, stirring occasionally, until it thickens into a syrupy glaze—about 8–10 minutes. Remove from heat and keep warm.
Cook the Mushrooms
Heat your skillet or grill to medium-high. Place mushrooms gill-side down; cook 5 minutes until they start to caramelize. Flip, brush with olive oil, and cook another 4 minutes. On skillet/grill laps, brush each cap with balsamic glaze. Top with Swiss cheese slices, cover the pan for 1–2 minutes until cheese melts.
Prep Brioche Buns
Meanwhile, split brioche buns and lightly butter the inside. Toast gently in another pan or on the grill until golden brown but still soft.
Build Your Burger
On the bottom brioche bun, place the balsamic glazed mushroom cap topped with melted Swiss cheese. Spoon extra glaze over the mushroom for added shine and flavor. Layer with fresh tomato slices, pickled red onions, creamy avocado slices, and a generous handful of arugula. Gently close with the top toasted brioche bun.
Serve & Enjoy
Serve immediately with fries, sweet potato wedges, or a crisp side salad. A cold drink—think sparkling water or light beer—complements the tangy glaze beautifully.
Pairings
- Sides: Sweet potato fries, roasted garlic Parmesan tots, pickle spears
- Salads: Mixed greens with lemon vinaigrette, cucumber-tomato salad
- Drinks: Crisp rosé, funky amber ale, sparkling lemonade, or lightly sweet iced tea
- Dessert: A berry galette, lemon bars, or gelato for a cool finish
These pairing suggestions amplify the meatiness of the mushroom burgers while keeping the meal fresh and relaxed.
FAQs
1. What kind of mushroom is best—portabella, button, or cremini?
For this balsamic glazed mushroom burger, large portabella mushroom caps are ideal. Their meaty texture and size work great as patties, keeping the structure of the burger intact. You can use cremini or even large button mushrooms chopped finely if you want more of a mushroom sandwich recipes vibe, but portabella mushrooms burger style is preferable.
2. Can I make this recipe vegan?
Absolutely! Just swap butter with vegan butter, Swiss cheese with dairy-free cheese, and brioche buns with vegan buns (many store options are egg-free). Use tamari instead of soy sauce for gluten-free too.
3. Do I need to flatten the mushroom cap?
No flattening required. Portabella caps are flat and wide enough for a single patty. Just clean them with a paper towel—don’t rinse under water, or they'll absorb it.
4. Any vegetarian burger recipe variations?
You can mix in sautéed onions or spinach under the cheese. To make a ground beef mushroom recipe hybrid, grill a beef patty along with the mushroom cap, then top with both. It’s essentially a mushroom and swiss burger with extra meat.
5. How do I store and reheat leftover mushrooms?
Keep mushrooms in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of balsamic to refresh the glaze.
