If you’re a burger lover, you have to try these Smash Burgers with Creamy Mushroom Sauce! They are juicy, full of flavor, and seriously one of the best homemade burgers you’ll ever make. Imagine perfectly seasoned beef patties with crispy edges, melted Swiss cheese, toasted burger buns, and a generous amount of rich, creamy mushroom sauce. Every bite is so delicious, and the combination of flavors is absolutely amazing!
For the beef, I like using ground beef with a little fat to keep the patties juicy. I season it with my favorite burger seasoning, shape it into balls, and smash them on a hot griddle to get those delicious crispy edges. I used chipotle seasoning for this recipe, but hickory seasoning is another favorite of mine.
The best part is that you don’t have to make these as smash burgers! You can easily prepare regular burger patties instead and top them with the same creamy mushroom sauce. This recipe makes 8 burgers, making it perfect for family dinners, weekend BBQs, or whenever you’re craving a delicious homemade burger.
If you love mushroom Swiss burgers, this recipe is definitely one to add to your list. It’s simple, satisfying, and packed with so much flavor. Once you try these burgers with that creamy mushroom sauce, you’ll understand why I love them so much. Trust me, you don’t want to skip the sauce!
Why You’ll Love These Smash Burgers
Packed with flavor: The perfectly seasoned beef, melted Swiss cheese, and creamy mushroom sauce make every bite so delicious.
The best homemade sauce: The creamy mushroom sauce is rich, savory, and full of flavor. It’s what takes these burgers to another level!
Juicy with crispy edges: Smashing the beef on a hot griddle creates those delicious crispy edges while keeping the inside juicy.
Easy to customize: You can make these as smash burgers or regular burger patties. Both work perfectly!
Perfect for burger night: This recipe makes 8 burgers, making it great for family dinners, gatherings, or weekend BBQs.
Better than takeout: Freshly toasted buns, homemade mushroom sauce, and juicy beef make these burgers hard to beat!
Smash burgers with creamy mushroom sauce ingredients
Ground Beef: Use ground beef with some fat in it to keep the burgers juicy, tender, and flavorful.
Salt: Enhances the flavor of the beef and brings out the seasoning.
Burger Seasoning: Use your favorite burger seasoning. I used chipotle seasoning for a little smoky flavor, but hickory seasoning is another great option.
Swiss Cheese: Adds a creamy, mild flavor that melts beautifully over the hot burger patties.
Burger Buns: Use your favorite burger buns to hold all the delicious ingredients together.
Mayonnaise: Spread on the inside of the buns before toasting for extra flavor and a golden finish.
Creamy mushroom sauce
Mushrooms: Fresh sliced mushrooms add a delicious earthy and savory flavor to the sauce.
Onions: Thinly sliced onions add sweetness and extra flavor.
Oil: Used to sauté the onions, garlic, and mushrooms.
Salt and Pepper: Season the mushrooms and bring out their natural flavors.
Butter: Adds richness and makes the sauce extra delicious.
Flour: Helps thicken the sauce and gives it a creamy consistency.
Garlic: Fresh minced garlic adds a wonderful aroma and savory flavor.
Chicken Broth: Adds depth of flavor to the mushroom sauce. You can also use water mixed with chicken bouillon.
Whipping Cream: Creates a rich, smooth, and creamy sauce that brings everything together.
How to make Smash burgers with creamy mushroom sauce
1. Prepare the Creamy Mushroom Sauce
Heat the oil in a pan over medium heat. Add the sliced onions and minced garlic and sauté until softened.
Add the sliced mushrooms and season with salt and pepper. Cook until the mushrooms soften and release their moisture.
Add the butter and flour, then stir everything together until well combined.
Pour in the chicken broth and mix well to dissolve the flour.
Add the whipping cream and stir until combined.
Bring the sauce to a gentle boil, then reduce the heat and let it simmer until it thickens into a creamy consistency. Set aside.
2. Prepare the Burger Patties
In a large bowl, combine the ground beef with salt and your favorite burger seasoning. Mix until everything is evenly combined. You can also keep it simple with just salt and pepper.
Divide the beef into equal portions and roll them into balls. I like using a ½-cup measuring cup to make them evenly sized. One kilogram of ground beef makes approximately 8 burger balls.
3. Toast the Burger Buns
Spread mayonnaise on the inside of your burger buns.
Heat your griddle over medium-high heat and add a little oil or your preferred cooking fat. We love using beef tallow!
Place the buns cut-side down on the hot griddle and toast until golden. Remove and set aside.
4. Cook the Smash Burgers
Place the beef balls on the hot griddle, leaving enough space between them.
Using a burger press or sturdy spatula, firmly smash each ball into a thin patty.
Sprinkle with a little extra burger seasoning if desired.
Let the patties cook until the edges are crispy and browned, then flip.
Add a slice of Swiss cheese to each patty and cover briefly to allow the cheese to melt.
Remove the patties from the griddle.
5. Assemble the Burgers
Spread a generous amount of creamy mushroom sauce over the bottom toasted bun.
Add your cheesy burger patty.
Spoon more creamy mushroom sauce over the top.
Add a little extra mayonnaise if you like, then place the top bun on.
Frequently asked question
Can I make regular burgers instead of smash burgers?
Absolutely! Regular burger patties work just as well with the creamy mushroom sauce.
Can I use a different cheese?
Yes! Swiss cheese is my favorite, but cheddar, provolone, or mozzarella are great options too.
Can I use a different burger seasoning?
Of course! Use your favorite seasoning or simply season with salt and pepper.
Can I make the mushroom sauce ahead of time?
Yes! Prepare the sauce ahead and store it in the fridge. Reheat gently before serving.
Can I double the mushroom sauce?
Definitely! The sauce makes enough for about 4 burgers. Double the ingredients if you want extra sauce for all 8 burgers.
Can I use beef broth instead of chicken broth?
Yes! Beef broth works great and gives the sauce a richer flavor.
How do I store leftovers?
Store the burger patties and mushroom sauce separately in airtight containers in the fridge for 3–4 days.
Tips and tricks
Use fatty ground beef: Choose ground beef with some fat to keep your burgers juicy and flavorful.
Don’t overcrowd the griddle: Cook the patties in batches if needed so they develop crispy edges.
Use a hot griddle: A hot cooking surface helps create those delicious crispy edges on smash burgers.
Don’t over-smash: Smash the beef balls only once, right after placing them on the griddle.
Toast your buns: Spread mayonnaise on the buns before toasting for a golden, flavorful finish.
Make extra sauce: The creamy mushroom sauce is the star of this recipe, so I recommend doubling it if you love extra sauce!
Adjust the consistency: If your mushroom sauce gets too thick, add a splash of chicken broth or whipping cream.
Serve immediately: Assemble the burgers right before serving so the buns stay fresh and the patties are hot and juicy.
More burger recipes to try
Smash Burgers with Creamy Mushroom Sauce
Ingredients
For the Burgers:
- 1 kg ground beef with some fat
- 2 tsp salt
- 1 tbsp burger seasoning chipotle or hickory
- Swiss cheese slices
- 8 burger buns
- Mayonnaise for spreading
For the Creamy Mushroom Sauce:
- 1 cup sliced mushrooms
- ½ cup thinly sliced onions
- 2 tbsp oil
- Salt and pepper to taste
- 1 tbsp butter
- 2 tsp flour
- 1 small garlic clove minced
- ¼ cup chicken broth or water mixed with chicken bouillon
- ½ cup whipping cream
Instructions
- Make the sauce:Heat oil in a pan and sauté the onions and garlic until softened. Add mushrooms, salt, and pepper. Cook until softened.
- Add butter and flour and mix well. Pour in the chicken broth, followed by the whipping cream. Stir, bring to a gentle boil, then simmer until thick and creamy. Set aside
- Prepare the beef:Mix ground beef with salt and burger seasoning. Divide into 8 equal portions and roll into balls
- Toast the buns:Spread mayonnaise on the cut sides of the buns. Toast on a hot griddle until golden. Set aside
- Cook the burgers:Add a little oil or beef tallow to the hot griddle. Place the beef balls on the griddle and firmly smash into thin patties using a burger press or spatula
- Cook until the edges are crispy and browned, then flip. Add Swiss cheese and cover briefly until melted. Cook until the beef reaches 160°F (71°C).
- Assemble:Spread creamy mushroom sauce on the bottom buns, add the cheesy burger patties, and top with more mushroom sauce. Add extra mayonnaise if desired and cover with the top buns.
Notes
- Makes approximately 8 burgers.
- The mushroom sauce makes enough for about 4 burgers. Double the sauce ingredients if you want extra sauce for all 8 burgers.
- Use ground beef with some fat for juicy burgers.
- You can make regular burger patties instead of smash burgers.