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BBQ & Grill

Smash Burgers

This garlicky smash burger recipe includes a hefty amount of portobello mushrooms, which adds a light texture and rich umami flavor. Using a hot skillet and flattening the burgers evenly forms the crispy golden brown crusts that smash burgers are known for. The sweet and smoky balsamic sauce pairs well with the meatiness of the burgers.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 3 medium portobello mushroom caps (about 6 ounces total), stems and gills removed
  • ½ teaspoon lower-sodium worcestershire sauce
  • ½ teaspoon salt-free garlic-and herb seasoning, such as mrs. dash
  • ⅛ teaspoon smoked paprika
  • 1 pound 92%-lean ground beef
  • 2 tablespoon neutral oil, such as canola or avocado, divided
  • ½ teaspoon ground pepper
  • ⅛ teaspoon kosher salt
  • 4 slices american cheese
  • 4 whole-wheat hamburger buns, split
  • bibb lettuce, sliced beefsteak tomato, thinly sliced white onion and/or dill pickles for serving
  • 2 tablespoons light mayonnaise
  • 2 tablespoons low-fat plain strained (greek-style) yogurt
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon ground pepper
  • ¼ teaspoon smoked paprika

Directions

  1. To prepare burgers: Line a baking sheet with parchment paper. Place mushrooms, Worcestershire, garlic-and-herb seasoning and ⅛ teaspoon smoked paprika in a food processor. Process until the mushrooms are finely chopped, about 30 seconds. Transfer to a large bowl.
  2. Add ground beef to the mushroom mixture. Using your hands, mix together until combined. Divide the mixture into 4 balls; place on the prepared baking sheet. Cover and refrigerate for 10 minutes.
  3. Meanwhile, prepare sauce: Combine mayonnaise, yogurt, vinegar, pepper and smoked paprika; refrigerate until ready to serve.
  4. When the balls are chilled; heat 1 tablespoon oil in a large cast-iron skillet over medium heat, about 3 minutes. Sprinkle the balls with pepper and salt. Increase heat to high; continue heating the oil for 2 minutes.
  5. Place 2 balls in the pan. Working quickly, use a rigid metal spatula to press down firmly, smashing the balls into flat patties (4- to 5-inch diameter; if desired, use another spatula to press down on the first spatula to create leverage and spread the patties evenly). Cook, undisturbed, until a golden-brown, crispy crust forms on the bottoms, about 3 minutes. Carefully flip; top each patty with 1 cheese slice. Cook, undisturbed, until a thermometer inserted into the thickest portion registers 160°F, about 2 minutes. Transfer the burgers to a plate; cover to keep warm. Wipe the pan clean. Repeat the procedure with the remaining 1 tablespoon oil and 2 balls.
  6. Arrange the burgers on bun bottoms. Top with lettuce, tomato, onion and/or pickles, if desired. Spread the cut sides of the top buns evenly with the sauce and place on top.