Introduction

Mushroom smash burgers offer a deliciously juicy and flavorful alternative to traditional beef patties. Using large portobello mushrooms, these burgers are smashed and seared to perfection, then topped with melted sharp Cheddar for a satisfying meal.

Mushroom Smash Burgers Recipe - Recipe Image

Ingredients

1/4 cup neutral oil, such as grapeseed, plus more as needed
1 teaspoon onion powder
Salt and black pepper
4 large portobello mushrooms, stems removed, wiped clean
4 slices sharp Cheddar
2 hamburger buns
Toppings such as lettuce, sliced tomato, sliced onion, and pickles, as desired
Condiments such as mayonnaise, ketchup, and mustard, as desired

Instructions

Step 1: In a small bowl, stir together the neutral oil and onion powder, then season the mixture with salt and black pepper. Score the top of each mushroom with an X, and coat them all over with the oil mixture.
Step 2: Heat a large cast-iron skillet over medium-high heat. Add the mushrooms to the skillet and place a second heavy skillet on top of them. (Wrapping the top skillet in foil makes cleanup easier.) Cook the mushrooms, flipping every two minutes. Once the mushrooms are flattened—about 4 minutes in—press down firmly on the top skillet occasionally to encourage browning, but avoid pressing before they are flat to prevent splitting.
Step 3: Continue flipping and pressing the mushrooms until they are thin and browned, about 8 to 10 minutes. If they start to char, reduce the heat. If the mushrooms become matte and wrinkly, drizzle on another tablespoon of oil.
Step 4: Reduce the heat to low. Top each mushroom with a slice of sharp Cheddar, cover with a lid or sheet pan, and cook until the cheese melts, about 1 to 2 minutes.
Step 5: Assemble the burgers by placing two mushroom patties on each hamburger bun. Add your favorite toppings and condiments, then serve immediately.

Tips & Variations

Use a heavy skillet or a cast-iron pan on top to ensure even smashing and browning of the mushrooms.
Add a splash of balsamic vinegar to the oil mixture for a tangy twist.
Try different cheese varieties like Swiss or pepper jack for diverse flavors.
For a vegan option, use plant-based cheese and buns.
Make the mushrooms slightly thinner for faster cooking by using a meat mallet before cooking.

Storage

Store leftover mushroom smash burgers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. To preserve the texture, avoid overheating or microwaving for too long.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for this recipe?

Portobello mushrooms are ideal because of their size and meaty texture, but you can use large cremini or other firm mushrooms. Smaller mushrooms will need to be cooked longer or used in multiples per burger.

How do I prevent the mushrooms from becoming soggy?

Make sure to wipe the mushrooms clean rather than rinsing them, as excess water can cause sogginess. Also, pressing them firmly during cooking helps evaporate moisture and creates a nicely browned crust.

Mushroom Smash Burgers Recipe

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These Mushroom Smash Burgers are a delicious, vegetarian-friendly alternative to traditional beef burgers. Featuring large portobello mushrooms seasoned and smashed flat in a hot cast-iron skillet, they’re topped with sharp cheddar cheese and served on hamburger buns with your favorite toppings and condiments. The quick pan-cooking technique creates a perfectly browned, juicy mushroom ‘patty’ that satisfies burger cravings with a rich umami flavor.

Author: Marco
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 2 servings (4 mushroom patties, 2 burgers) 1x
Category: Main Course
Method: Frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Mushrooms

1/4 cup neutral oil, such as grapeseed, plus more as needed
1 teaspoon onion powder
Salt and black pepper, to taste
4 large portobello mushrooms, stems removed, wiped clean

For Assembling

4 slices sharp Cheddar cheese
2 hamburger buns
Toppings such as lettuce, sliced tomato, sliced onion, and pickles, as desired
Condiments such as mayonnaise, ketchup, and mustard, as desired

Instructions

Prepare the Oil Mixture: In a small bowl, stir together the neutral oil and onion powder. Season the mixture with salt and black pepper to taste, ensuring the mushrooms will be well-flavored.
Prepare the Mushrooms: Score the top of each portobello mushroom with an X to help them absorb flavors and flatten more easily. Coat the mushrooms all over with the oil and seasoning mixture.
Heat the Skillet: Place a large cast-iron skillet over medium-high heat until hot. This ensures a good sear on the mushrooms.
Cook the Mushrooms: Add the coated mushrooms to the skillet. Place a second heavy skillet on top of them—wrapping this top skillet in foil will make cleaning easier. Cook, flipping the mushrooms every two minutes. After about 4 minutes, once the mushrooms have flattened, press down firmly on the top skillet occasionally to promote browning. Continue this flipping and pressing process for 8 to 10 minutes until the mushrooms are browned and thin. Reduce heat if the mushrooms start to char, and if they become matte and wrinkly, drizzle on another tablespoon of oil.
Melt the Cheese: Reduce the heat to low. Top each mushroom with a slice of sharp cheddar cheese. Cover the skillet with a lid or a sheet pan and cook for 1 to 2 minutes until the cheese is melted and bubbly.
Assemble the Burgers: Place two cheese-topped mushrooms on the bottom half of each hamburger bun. Add your desired toppings such as lettuce, tomato, onions, and pickles, along with your preferred condiments such as mayonnaise, ketchup, and mustard. Top with the other half of the bun and serve immediately.

Notes

If you don’t have a second skillet to press the mushrooms, use a heavy pan or a weighted lid to apply pressure evenly.
Use grapeseed or another neutral oil to avoid overpowering the mushroom flavor.
Portobello mushrooms can release a lot of moisture; cooking slowly and pressing down helps evaporate excess liquid and create a nice crust.
For a vegan version, substitute the cheddar cheese with vegan cheese or omit it altogether.
These burgers are best served immediately while the cheese is melty and mushrooms are warm.

Keywords: Mushroom Smash Burgers, vegetarian burgers, portobello mushroom recipe, cast iron skillet burgers, cheese mushroom burgers