Mushroom Swiss Veggie Burgers made with RITZ Crackers

Mushroom Swiss Veggie Burgers made with RITZ Crackers

Chopped roasted portobello, Swiss cheese and RITZ crackers combine to create a simple-to-make and menu veggie patty that can help attract the growing base of consumers seeking plant-based meals. Top with tangy honey mustard, grilled onions and arugula for even more upscale appeal.


10 servings, 7 oz. each

  • Veggie Burger
  • 2 oz. extra virgin olive oil, divided
  • 26.5 oz. (10 each) portobello mushroom caps
  • 1 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 5 oz. Swiss cheese, finely shredded
  • 13 oz. RITZ Crackers, finely crushed, divided
  • 12-1/4 oz. eggs, divided
  • 1-1/4 oz. cornstarch
  • 1 oz. all-purpose flour
  • 2-1/4 oz. water

  • Honey Mustard Sauce
  • 3-3/4 oz. mayonnaise
  • 2 oz. Dijon mustard
  • 1-1/2 oz. honey
  • 1 oz. lemon juice
  • 1/2 tsp. kosher salt
  • 1/8 tsp. ground black pepper

  • Assembly
  • 10 hamburger bun, split
  • 3 Tbsp. plus 1 tsp. butter
  • 1-1/4 cups grilled onions
  • 2-1/2 cups arugula

Nutrition per serving

  • Calories


  • Total fat

    42 g

  • Saturated fat

    11 g

  • Trans fat

    0.5 g

  • Cholesterol

    85 mg

  • Sodium

    930 mg

  • Carbohydrate

    42 g

  • Dietary fiber

    3 g

  • Sugars

    11 g

  • Added sugars

    8 g

  • Protein

    14 g

  • Vitamin A

    15 %DV

  • Vitamin C

    4 %DV

  • Calcium

    20 %DV

  • Iron

    15 %DV

  • Potassium

    10 %DV

  • Vitamin D

    2 %DV


Veggie Burgers: Spread 2 tsp. oil on parchment paper-lined half-sheet pan. Place mushrooms, gill side up, in pan. Drizzle with remaining oil. Sprinkle with salt and pepper.

Bake in 350°F standard oven 10 min. Turn mushrooms over and bake 10 min. longer or until tender. Remove from oven and pat off excess moisture. Cool. Pulse mushrooms in food processor to 1/4-inch pieces.

Combine mushrooms, cheese, 4.5 oz. cracker crumbs and 5.25 oz. eggs in large bowl until well blended. Form into 10 patties by pressing 3 oz. mixture into 3-1/2-inch ring mold. Refrigerate until ready to use.

Whisk cornstarch and flour in bowl. Whisk remaining eggs and water in second bowl. Place remaining cracker crumbs in third bowl. Dredge each mushroom patty in cornstarch mixture, dip in egg mixture, then coat in cracker crumbs. Fry patties in 350°F deep fryer 1 to 2 min. or until golden brown. Refrigerate until ready to use.

Honey Mustard Sauce: Mix ingredients until well blended. Refrigerate until ready to use.

For each serving: Heat 1 fried Veggie Burger in 350°F standard oven 7 to 10 min. or until internal temperature registers 165°F.

Meanwhile, brush cut sides of 1 bun with 1 tsp. butter. Toast until golden brown. Heat 2 Tbsp. onions until hot. Toss 1/4 cup arugula with 1 Tbsp. Honey Mustard Sauce.

Fill buns with arugula, Veggie Burger and onions.


Make Ahead

  • Fried Veggie Burgers may be frozen after deep frying. When ready to serve, bake frozen burger in 350°F oven 15 to 20 min. or until internal temperature registers 165°F. Assemble as directed.