Description
The BEST Mushroom Swiss Burger is smashed! So much flavor packed into this burger – it is going be on repeat! Perfect for a Blackstone!
Ingredients
Scale
Smokey Balsamic Burger Sauce (optional):
- 2–3 tablespoons mayo
- 1 teaspoon balsamic vinegar
- 1/8 teaspoon liquid smoke
Mushroom Swiss Burgers:
- 1 pound ground beef, 80/20
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 slices thick-cut bacon, cut in half
- 1 pint baby bella mushrooms, sliced
- 4 tablespoons butter, divided
- 1 small white onion, thinly sliced
- 4 hamburger buns
- 4 slices Swiss cheese
Instructions
- Make Burger Sauce (if using): Add the Smokey Balsamic Burger Sauce ingredients to a small bowl, stir to combine. Set aside.
- Prep Burger Balls: Add ground beef, salt, and pepper to a mixing bowl. Mix to combine. Use a scale to create 1/4 pound balls with your hands and set aside.
- Prep Other Ingredients: Make sure the mushrooms are prepped and bacon is halved and ready to go. Butter both sides of the buns. Have cheese ready to go, some salt + pepper for seasoning, as well as an extra plate to put your cooked burgers on. Having everything prepped and ready is essential, because the cook time goes real quick.
- Cook Bacon: Bring Blackstone or flat top to medium-high heat. Add bacon and let cook to your liking, 3-4 minutes (more if you like them extra crispy). Warm up the burger press a bit so the bottom isn’t cold (especially if you store it outside). Move bacon off to the side, but make sure the bacon grease is nice and distributed.
- Cook Mushrooms: Add two tablespoons of butter to the flat top and let melt. Add mushrooms and season with salt and pepper. Move around the hot griddle until they are cooked to your liking (approx. 3-4 minutes). Remove from heat and set aside.
- Cook Burgers + Toast Buns: Place burger balls on flat top. Top with onion slices. Slowly press down on each ball to flatten until the beef patties are approx. 1/4 inch thick. This will take 15-20 seconds per burger. Let sit and cook for the next 40 seconds (feel free to season patties at this point, if you want). During this time feel free to add additional onions slices to the top of the flattened patties and press down again for extra onion deliciousness. Flip and immediately add a slice of Swiss cheese to each – this is also when you will put the burger buns down (buttered side down). Close lid and let burgers cook approx. 2 minutes. Open lid and remove burgers and buns to a clean plate.
- Build + Serve Burger: Take a toasted bun and place the cooked burger on top (or stack two). Top with two slices bacon, burger sauce, and sauteed mushrooms. Enjoy!
Notes
- Bacon + Buns: the bacon grease on the flat top and toasted buns seriously elevate this mushroom swiss smash burger! Do not skip!
- Double vs. Single: totally up to you if you want to stack patties for a double smash burger or keep it at a single – personal preference!
- Cast Iron Skillet: you can definitely make these in a large cast iron skillet, but it might work best if you use two skillets, one for the burger and one for the buns so they can be done at the same time.
- Cook Time: we did the dirty work here and tested all the different time frames – the 3 minutes total time had the most consistent results for a not undercooked, not overcooked burger. If you are concerned you can shoot for closer to 2 minutes 50 seconds, if you want!
- Burger Press + Paper Squares: you can definitely get away with using a sturdy metal spatula and pressing down on it with a full can of beer or something, but the burger press really is nice here! You can also place a parchment paper square between the ball of ground beef and burger press when you press it down, to keep it from sticking. We didn’t and obviously it worked just fine, but feel free to use these as well.
- Nutrition info does not include the optional sauce.
Nutrition
- Serving Size: 6oz
- Calories: 284
- Sugar: 2.7 g
- Sodium: 379.4 mg
- Fat: 14.9 g
- Carbohydrates: 15.3 g
- Protein: 18.9 g
- Cholesterol: 68.1 mg