Mushroom Swiss Smash Burger

5 from 36 votes

Mushroom Swiss Smash Burger

When it comes to juicy, tender, tasty hamburgers, you can't beat smash burgers, and my Mushroom Swiss Smash Burger is even more delicious with the addition of savory sautéed mushrooms.

Prep Time10

Cook Time5

Total Time15

Course: Entree, sandwich

Cuisine: American

Servings:

Calories: 816kcal

Author: Chef Ryan Littley

Equipment

Ingredients

2 lbs ground beef 85/15 is my choice for burgers.
12 oz baby bella mushrooms sliced
1 lb Swiss cheese
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
6 hamburger buns
vegetable oil - for grill
water - to melt cheese

Instructions

Using your hands form the ground beef into 3-4 ounce burger balls. You'll get 8-10 burger balls depending on the size you make them.
Let the meat come to room temperature while you prep the other ingredients.
Add the kosher salt, black pepper, and garlic powder to a small bowl and mix well to combine the seasonings.
*I like to add the seasoning to a shaker, it makes it easier to season the beef and mushrooms.
Brush and dirt off the baby bella mushrooms and rinse them in cold water.
Pat dry the mushrooms with paper towels before slicing.
Pro Tip:
To make grilling easier with my Blackstone griddle, I like to fill a squirt bottle with oil and one with water. This helps to keep things moving once I start cooking the Smash Burgers.
Set the griddle temperature to 400 -425 degrees. If using a griddle pan or cast iron pan set it over medium-high heat.
Use a surface thermometer to check the griddle temperature.
Squirt a tablespoon of oil onto the griddle and add the sliced mushrooms to the hot griddle. Season the mushrooms with the burger seasoning and let them cook for 3-5 minutes until they start to caramelize.
*Use a metal spatula to turn the mushrooms over so both sides cook.
After the mushrooms have cooked for 2-3 minutes its time to add the burger balls to the griddle.
Place the burger balls on the griddle spacing them about 3 inches apart. Using a burger press and parchment paper smash the ball of ground beef into the griddle, flattening out the burger ball.
Season the smash burger with the burger seasoning.
Let the burger cook for about 2-3 minutes, then using a metal spatula turn the burger over to continue cooking for another 2-3 minutes.
The edges of the burger should start to caramelize and get crispy.
When the burgers are cooked, add slices of swiss cheese on top of each smash burger patty.
Give a few squirts of water from the water bottle squirt around the burgers so the steam helps melt the cheese.
When the cheese has melted, stack two burgers for each smash burger and top the stacked patties with cooked mushrooms.
Remove the smash burgers from the griddle and place them on the hamburger buns.
Serve with your favorite toppings and enjoy,

Notes

What type of beef should I use?

The best beef to use for Smash Burgers (or any hamburger) is ground chuck. It has a fat content of 15-20 percent range, which keeps the burger moist and makes it more flavorful as the fat melts and caramelizes while the beef is cooking.

You can also make smash burgers with ground chicken, ground pork, or your favorite vegetarian meat substitute.

Can I add other seasonings to the ground beef?

You sure can. You can season the ground beef with salt, black pepper, and other seasonings. Depending on your taste preference, you can add Worcestershire sauce, or your favorite premade seasonings like cajun seasoning, lemon pepper, jerk seasoning, and chili seasoning.

You can also add your favorite seasonings to the shaker, if you’d rather not add them directly to the ground beef.

What type of mushrooms should I use?

You can use various types of mushrooms for your Mushroom Swiss Smash Burger. Cremini mushrooms, button mushrooms, or even portobello mushrooms are great choices. Choose mushrooms that you enjoy eating and are readily available to you.

Can I use a different cheese, than Swiss?

Swiss cheese is traditionally used to make this recipe, but you can certainly the cheese of your choice. Some popular alternatives include Gruyère, provolone, cheddar American, bleu cheese and Monterey Jack. Choose a cheese that melts well and complements the flavors of mushrooms and beef.

What type of bun is best for the burger?

You can use any type of hamburger bun you prefer, but a soft and slightly toasted brioche bun is one of my favorites, followed by potato rolls. Just make sure the bun is not too big for the burger, the meat is the star of the sandwich

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