Go Back
–+ servings
Juicy grass-fed mushroom swiss smash burger with melty Swiss cheese, sautéed shiitake and baby bella mushrooms, on toasted bun with garlic aioli
Print

Mushroom Swiss Smash Burger

If I could eat burgers, Mexican food, and fried chicken every day without sacrificing a healthy lifestyle, I would in a heartbeat. Unfortunately, that's not reality, so keeping my summer swimsuit body in mind, this mushroom swiss smash burger is not only better for you than any greasy street food smash burger, it tastes even better. The high-quality clean ingredients, fresh herbs, sauteed onion and mushrooms, and secret ingredient - pickle juice makes this burger have depth in flavor, melts in your mouth, and you will be thinking about it for the next month. Luckily for y’all, I'm showing you exactly how to make it so you and your family can enjoy it all year long while staying on track with your health goals. This recipe makes 8 smash patties and is perfect for large crowds, a big family, or even meal prep for the week. Pair with your favorite fries and enjoy!
Course Dinner, Lunch, Main Course, main dishes
Cuisine American
Keyword cookout food ideas, dinner recipe inspo, easy dinner ideas, healthy fast food, mushroom swiss burger, mushroom swiss smash burger, pool party food ideas, smash burger recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 patties
Calories 350kcal

Ingredients

For the Burger Patty

  • 2 lb organic grass-fed ground beef (93/7 lean)
  • 2 large organic eggs
  • 1/4 cup organic panko breadcrumbs
  • 1/2 organic white onion finely diced
  • 1 organic jalapeño finely diced keep seeds for extra heat
  • 1 large organic shallot finely diced
  • 6 cloves organic garlic minced
  • 1/2 cup fresh organic parley leaves, finely chopped
  • 1/4 cup fresh organic celery leaves, finely chopped (from inside of the celery stock)
  • 1 tbsp organic smoked paprika
  • 1 tbsp organic garlic powder
  • organic himalayan salt to taste
  • fresh ground organic black pepper to taste
  • 2 tsp organic white pepper
  • 1 tbsp organic lemon juice
  • 2 tbsp organic stone ground dijon mustard
  • splash organic pickle juice
  • 2 tsp hot sauce I prefer yellowbird
  • 1 tbsp bbq sauce I prefer Salt Lick honey pecan
  • drizzle organic avocado oil (for the pan)

For the Mushroom Topping

  • drizzle organic avocado oil (for the pan)
  • 1 large organic shallot julienned
  • 1 large organic white onion julienned
  • 2 tbsp organic grass fed butter
  • 4 leaves fresh organic sage, chopped
  • 2 containers organic shiitake mushrooms sliced
  • 1 container organic baby bella mushrooms sliced
  • splash organic beef broth (for deglazing/reducing)
  • salt to taste
  • pepper to taste

For Assembly:

  • 8 Hamburger Buns I prefer brioche
  • 1 cup ish of garlic aioli (recipe is on webiste)
  • optional extras: lettuce, tomato, onion, pickles, hot sauce, sliced jalapeño

Instructions

  • In a large mixing bowl, combine ground beef, eggs, breadcrumbs, diced white onion, jalapeño, shallot, garlic, parsley, celery leaves, smoked paprika, garlic powder, salt, black pepper, white pepper, lemon juice, Dijon mustard, pickle juice, hot sauce, and BBQ sauce. Mix gently with hands until just combined—don't overwork to keep patties tender.
  • Divide mixture into 8 equal portions and roll into balls. Set aside.
  • For the mushroom topping: Heat avocado oil in a medium sauté pan over medium heat. Add julienned shallot and onion; cook 4–5 minutes until softened and starting to caramelize.
  • Add butter and sage; let melt. Stir in sliced shiitake and baby bella mushrooms. Cook 5–7 minutes until mushrooms release liquid and brown.
  • Add a splash of beef broth; scrape the bottom of the pan, simmer, and reduce until mushrooms are golden and saucy (3–5 minutes). Season with salt/pepper. Keep warm.
  • Heat a large cast-iron skillet over medium-high heat with a drizzle of avocado oil.
  • Place burger balls in the hot skillet (work in batches). Using a small plate or burger smasher, firmly smash each ball into a thin patty (about ¼-inch thick) right in the pan.
  • Cook 1-2 minutes until edges crisp and brown. Flip, add 2 slices Swiss cheese per patty (or 1 if single), and cook 1 more minute until cheese melts and burger is cooked to medium (internal 140–145°F for juicy).
  • While burgers cook, toast buns in oven at 425°F for 3–5 minutes or on skillet.
  • Assemble: Spread garlic aioli on bottom bun. Layer onion-mushroom mix, cheesy smash patty (stack two for double if desired), more aioli, top bun.
  • Serve hot with your favorite fry or cookout side - enjoy and remember it's okay to lick the plate!

Notes

Notes:
  • Smash technique tip: Smash hard and fast - creates Maillard reaction for best crust. Don't press after initial smash to retain juices.
  • Make it healthier: Remove cheese and eat without a bun; add spinach or arugula for greens.
  • Variations: Double-stack patties for classic smash style; add bacon for extra indulgence.
  • Make-ahead: Prep patties and mushroom mix up to a day ahead (fridge). Cook fresh for the best texture.
  • Storage: Refrigerate cooked patties/toppings up to 3 days; reheat gently in skillet. Freeze raw patties up to 3 months.
  • Pairing idea: Serve with sweet potato fries, side salad, or grilled veggies for a balanced, nourishing meal.

Nutrition

Calories: 350kcal | Carbohydrates: 8g | Protein: 32g | Fat: 22g | Fiber: 2g | Sugar: 3g