Who doesn’t love a smash burger? The thin patties get slightly charred, which creates the best texture. And mushrooms are the perfect addition — they have a savory flavor that blends well with beef.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons sriracha
- 2 teaspoons Cajun seasoning
- 1 1/2 pounds ground beef
- 8 ounces cremini mushrooms, trimmed and minced in a food processor
- Kosher salt and freshly cracked pepper
- 1 to 2 tablespoons unsalted butter
- 8 slices American cheese
- 4 brioche buns
- 2 cups shredded green leaf lettuce
- 4 fried eggs, for topping
- 8 strips bacon, cooked, for topping
- Dill pickle slices, for topping (optional)
Instructions
- Make the sauce: In a small bowl, mix the mayonnaise, mustard, sriracha and Cajun seasoning. Refrigerate until ready to use.
- Make the burgers: In a large bowl, combine the beef and minced mushrooms. Divide the mixture into 8 balls, about 4 ounces each. Season with salt and pepper on both sides. Heat a large cast-iron skillet or griddle over medium-high heat. Add the butter. Once the skillet is very hot and the butter has melted, add the beef balls (you may need to do this in a few batches, depending on the size of your skillet or griddle). One at a time, place a burger press over each beef ball (you may want to place a small sheet of parchment on the meat in case the press sticks). Smash each burger into a flat disk for 10 seconds, applying a lot of pressure. Repeat until all the burgers are smashed.
- Cook the patties 2 minutes, then flip. Sprinkle with salt and pepper and press down again with the press. Continue to cook until caramelized and charred, 1 to 2 more minutes. Top each patty with a slice of cheese and let melt, 1 to 2 minutes.
- Assemble the burgers: Spread the sauce on the bun bottoms. Top with some shredded lettuce and 2 patties. Add a fried egg, bacon and pickles if you want, and more sauce if you like it saucy. Close with the bun tops and enjoy!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1272 |
| Total Fat | 102 g |
| Saturated Fat | 35 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 57 g |
| Cholesterol | 356 mg |
| Sodium | 1733 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1272 |
| Total Fat | 102 g |
| Saturated Fat | 35 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 57 g |
| Cholesterol | 356 mg |
| Sodium | 1733 mg |
Reviews
The mushrooms made them a bit too moist, and fall apart in the pan, so it might be good to cut back. Also had to dump out some fat from the pan to get the second and third batches to sear, but they came out very delicious. Great sauce.
These fell apart more than I would have liked. We used a cast iron pan and had trouble with so much fat that it was hard to crisp. But man it was delish! The sauce is really really good!
I made these hamburger Pattie’s using ground mushrooms. They were delicious. So moist! I have five Grandchildren who can be a picky eaters, they all ate the Pattie’s and the oldest Granddaughter made a comment about how moist the pattie’s were! Will use mushrooms from now on in my hamburgers!