Mushroom Smash Burgers
Updated April 25, 2024
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 burgers
- ¼cup neutral oil, such as grapeseed, plus more as needed
- 1teaspoon onion powder
- Salt and black pepper
- 4large portobello mushrooms, stems removed, wiped clean
- 4slices sharp Cheddar
- 2hamburger buns
- Toppings (such as lettuce, sliced tomato, sliced onion, and pickles) and condiments (mayonnaise, ketchup, and mustard), as desired
Preparation
- Step 1
In a small bowl, stir together the oil and onion powder and season with salt and pepper. Score the top of the mushrooms with an X. Coat the mushrooms all over with the oil mixture.
- Step 2
Heat a large cast-iron skillet over medium-high. Add the mushrooms and place a second heavy skillet on top of the mushrooms. (Wrap the top skillet in foil for easier clean-up.) Cook, flipping the mushrooms every two minutes. Once the mushrooms are flattened, about 4 minutes in, occasionally press down firmly on the top skillet to promote browning. (If you do this before they are flat, you risk splitting the mushroom.) Continue flipping and pressing until the mushrooms are browned and thin, 8 to 10 minutes, reducing the heat if they begin to char. If the mushrooms become matte and wrinkly, drizzle on another tablespoon of oil.
- Step 3
Reduce heat to low and top with the cheese. Cover with a lid or sheet pan and cook until the cheese is melted, 1 to 2 minutes. Add two mushrooms per bun and desired toppings and condiments.
Private Notes
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Cooking Notes
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RB
Holds together better if you use a ciabatta roll instead of a hamburger bun.
EJS
Made 6/11/24 Used sautéed peppers for topping. So good.
candace
Add carmelized onions Made 6/24. EXCELLENT
Alicia
Delicious and simple. I've made it 3 times now. Great recipe!
Bill
I agree with all the praise. I added some chopped garlic scape (as someone suggested) and a teaspoon of smoked paprika (someone suggested liquid smoke, but I prefer this). Excellent. I cooked the mushrooms in two batches as my pan wasn’t big enough, but that wasn’t a problem. I just kept the first batch warm in the oven under foil, and that’s where I melted the cheese on them too.
Peter’s modification
Works great with 1-2 cloves of grated garlic, instead of onion powder, whisked into the oil. I have also used sheep cheddar, which complements the mushrooms without overwhelming the flavor.
Deborah
Really delicious, and the carmelized (red) onions I made to go with them, as recommended by several commentators, were too, and complimented perfectly
Rheta
These were delicious and easy. Yes to wrapping foil on the bottom of the top cast iron pan for easy clean up.
Jaylbyrd
It tasted good, but it was a serious challenge that mushrooms and pickles and mayo are all slippery, and I made the mistake of using fake cheddar, which was also slippery. It was very hard to hold the burger together to pick it up and eat it.
Hank
Just okay. Maybe tomatoes would have helped.
Kathie
Simple and delicious.
Paul
Excellent veggie burger! Got away from the standard toppings & went with caramelized sweet onions, pizza blend cheese, pickled ginger, and arugula. Topped the buns with a soy/mayo aioli. Succulent & savory....should have brought more bellos!
Sandie Robinson
These are so amazing - made them twice last week. So flavorful, I made caramelized onions for them, a slice of sharp cheddar, and used them on whole wheat flats, not buns. Served with zucchini or corn or any number of veggies makes for a delicious vegetarian dinner
Monica k.
I made it per instructions but cooked on the grill. When almost done flatten them a little. Served with a slice of goat cheese, roasted red pepper and arugala. Delicious alternative to beef.
Magida
Super tasty!
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