Name: Beef-Mushroom Smash Burgers
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 1/4 cup Dijon mustard; 2 tablespoons sriracha; 2 teaspoons Cajun seasoning; 1 1/2 pounds ground beef; 8 ounces cremini mushrooms, trimmed and minced in a food processor; Kosher salt and freshly cracked pepper; 1 to 2 tablespoons unsalted butter; 8 slices American cheese; 4 brioche buns; 2 cups shredded green leaf lettuce; 4 fried eggs, for topping; 8 strips bacon, cooked, for topping; Dill pickle slices, for topping (optional)

Directions

Watch how to make this recipe.

Make the sauce: In a small bowl, mix the mayonnaise, mustard, sriracha and Cajun seasoning. Refrigerate until ready to use.
Make the burgers: In a large bowl, combine the beef and minced mushrooms. Divide the mixture into 8 balls, about 4 ounces each. Season with salt and pepper on both sides. Heat a large cast-iron skillet or griddle over medium-high heat. Add the butter. Once the skillet is very hot and the butter has melted, add the beef balls (you may need to do this in a few batches, depending on the size of your skillet or griddle). One at a time, place a burger press over each beef ball (you may want to place a small sheet of parchment on the meat in case the press sticks). Smash each burger into a flat disk for 10 seconds, applying a lot of pressure. Repeat until all the burgers are smashed.
Cook the patties 2 minutes, then flip. Sprinkle with salt and pepper and press down again with the press. Continue to cook until caramelized and charred, 1 to 2 more minutes. Top each patty with a slice of cheese and let melt, 1 to 2 minutes.
Assemble the burgers: Spread the sauce on the bun bottoms. Top with some shredded lettuce and 2 patties. Add a fried egg, bacon and pickles if you want, and more sauce if you like it saucy. Close with the bun tops and enjoy!

Photograph by Mike Garten

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