I had to make these as soon as I saw them. The idea of mushroom mixed with ground beef to form burgers appealed to me. I knew that the mushrooms would add a lot of moisture and plenty of earthy flavor. These blended smash burgers have a slightly different taste and texture than my usual 100% beef patties. They are definitely moist and a little more apt to fall apart, so you have to be a bit careful when flipping them on the grill. They’re good burgers, just without quite as much meat.
Classic Tastes
Once you’ve made a smash burger or two you’ll find them to be as easy to make as the non-smash ones. And like any other burgers, they’re open to all sorts of toppings. Sometimes I go crazy. Sometimes I go classic. These blended smash burger are a lot like my classic all-beef versions. Just not quite as beefy but kinda beefy in another way, you know?
The equipment
Here’s the equipment I use. You can get by using two cast iron skillets. Use a larger skillet for cooking the burgers, and a smaller one to smash the burgers and keep them flat. Since I’m a cooking gadget collector, I prefer to use a few more tools.
The griddle
First, a griddle. You can buy griddles that sit on top of your grill grates or ones that replace them. Just about every grill I have has a griddle on it. I use them for a lot of things, not just smash burgers. You want one that can be placed over the hottest part of your grill so it gets screaming hot.
A burger press
Next, you need a burger press. You can use a heavy cast iron skillet, like I mentioned. Or get a burger press. For easy cleanup I wrap mine in foil first. When I’m done, just peel off the foil and toss. Super easy. Get a press that’s at least big enough to cover two burgers. You only smash one at a time, but if you want to keep them flat, you want to rest the press on top so bigger (and heavier) is better. Plus I’ve found that a bigger, heavier press tends to stay on the burgers whereas a smaller, lighter one is hard to keep centered on the burgers, specially if you have a bunch of them cooking at once.
A dome
Next up, a dome. While not 100% required, it does speed the time it takes to melt the cheese and it does it in a nice even fashion. In my opinion you don’t really need one if you’re using a super melty cheese, such as American, but for thicker slices like say a deli pepper jack, you want the cheese to melt before you over-cook the burger and that’s where a dome comes in handy.
Cleaning time!
Lastly, you need something to clean your griddle. I like to clean mine when I’m done cooking, but you can do it at the start instead. I use one of these pad holders with a griddle cleaning pad. Then I add a bit of water to my griddle then use the pad (connected to the holder) to scrub off any big chunks and get up some of the grease. I don’t go crazy with it, I always heat the heck out of my griddle before cooking, but I get the worst. The long arm on the pad holder makes it perfect for scrubbing a hot griddle, too.
Blended Smash Burgers
Ingredients
- 8 ounces mushrooms your favorite variety, finely chopped
- 1 pound ground beef
- ½ teaspoon kosher salt to taste
- 1 tablespoon olive oil
- 4 hamburger buns
- 4 slices American cheese
- 4 teaspoons ketchup more or less, to taste, divided
- 4 teaspoons prepared yellow mustard more or less, to taste, divided
- 4 teaspoons mayonnaise more or less, to taste, divided
- 12 dill pickle chips divided
- ½ cup iceberg lettuce shredded, divided
- 8 slices tomato divided
- ½ red onion thinly sliced, divided
Instructions
For the smash burgers
- Place chopped mushrooms and ground beef into a large bowl.
- Sprinkle with salt and form into 4 large balls (or 5-6 smaller ones, which means of course you'll need more buns and toppings!).
- Fire up your grill for medium-high heat. Place a griddle or a large cast iron pan over the highest heat.
- Add the oil and spread out a bit.
- Place the balls of beef on the griddle and let cook for one minute. Just let them cook, don’t mess with them.
- Take your press and flatten out the patties. I like to use the point of the press and work my way around the ball first, doing a little section at a time and then finally I press down on the entire patty to flatten it out. You can also just flatten out the ball all at once. At this point I also like to season the patties some more.
- Let the patties cook until you start to notice a little char along the edges. Flip, season again if desired, and continue cooking another minute or so until the other side is charred. The burgers are thin so they will cook very quickly so watch out.
- Top patties with cheese and let cook another 30 seconds to melt the cheese.
- Toast the buns. Remove, add the patties.
- Add remaining ingredients to assemble the burgers.
- Devour immediately.
Notes
Nutrition
Nutritional values are approximate.
