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Savory Mushroom and Swiss Smash Burgers on the Blackstone

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A quick and easy recipe for juicy, flavorful smash burgers topped with sautéed mushrooms and melted Swiss cheese, perfect for grilling on a Blackstone griddle.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 blend recommended)
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp vegetable or canola oil (for griddle)
  • 8 oz (225g) cremini or white button mushrooms, sliced
  • 1 tbsp unsalted butter (for sauté)
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme leaves (optional)
  • Salt and pepper, to taste
  • 4 slices Swiss cheese
  • 4 brioche buns or preferred burger buns, toasted on the griddle
  • Optional toppings: caramelized onions, lettuce, tomato slices, pickles, mustard, or mayo

Instructions

  1. In a small skillet over medium heat, melt 1 tablespoon butter. Add sliced mushrooms and cook, stirring occasionally, until they release moisture and start browning, about 6-8 minutes.
  2. Add minced garlic and thyme during the last 2 minutes of cooking, then season with salt and pepper. Set aside and keep warm.
  3. Preheat the Blackstone griddle on high until very hot, about 5-7 minutes. Lightly brush the cooking surface with vegetable oil to prevent sticking.
  4. Divide the ground beef into 4 equal portions (~4 oz or 115g each). Gently form into loose balls without overworking the meat. Season generously with salt and pepper on all sides just before cooking.
  5. Place one beef ball on the griddle. Using a metal spatula or burger press, smash down firmly to about 1/4-inch (0.6 cm) thickness.
  6. Cook for 2-3 minutes until edges are deeply browned and crispy. Flip carefully and cook for another 1-2 minutes.
  7. Immediately after flipping, place a slice of Swiss cheese on each patty. Let the cheese melt as the second side cooks.
  8. While the cheese melts, place buns cut-side down on a cooler section of the griddle to lightly toast for 1-2 minutes, watching closely to prevent burning.
  9. Assemble the burgers by placing the cooked patties on buns, topping with sautéed mushrooms and any optional toppings like caramelized onions or pickles.
  10. Serve immediately for the best juicy, melty experience.

Notes

If mushrooms dry out during sauté, add a splash of water or broth. Press patties firmly once and let cook undisturbed for a crispy crust. Toast buns on the griddle to prevent sogginess. For gluten-free, use gluten-free buns or lettuce wraps. Leftover burgers keep well refrigerated for up to 2 days; reheat gently on griddle or skillet.

Nutrition

Keywords: smash burgers, mushroom burger, Swiss cheese burger, Blackstone griddle, grilling, quick dinner, savory burger

Find it online: https://tastypierecipes.com/savory-mushroom-and-swiss-smash-burgers-on-the-blackstone-easy-recipe-for-perfect-grilling/