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Mushroom Swiss Smash Burger

  • Author: Chef. Sous Chef.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x


Cheesy, melty, and meaty, this Mushroom Swiss Smash Burger is loaded with crimini mushrooms, cooked with red onions and rosemary, and topped with Swiss cheese, then all placed on a perfectly crisp and juicy smash burger. Finished with a lemon garlic mayonnaise, this burger is full of flavour and comes together in less than 20 minutes.


Units Scale


  • 3 tbsp extra virgin olive oil
  • 227g crimini mushrooms, thinly sliced
  • 1 small red onion, thinly sliced
  • 2 tsp fresh rosemary, finely chopped
  • 1/2 tsp salt, divided
  • 4 hamburger buns
  • 1 lb ground beef
  • 812 slices Swiss cheese
  • 2 cups arugula

Lemon Garlic Mayonnaise

  • 1 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 lemon, zest and juice
  • 1 clove garlic, finely grated
  • 2 tsp fresh rosemary, finely chopped
  • Pinch salt
  • Pinch pepper


  1. Mix mayonnaise, Dijon, lemon zest and juice, garlic, rosemary, salt, and pepper in a small bowl and set aside.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushrooms and onions, then sprinkle with rosemary and a pinch of salt. Cook the mushrooms for 5-6 minutes, stirring often, until browned and tender. Transfer to a bowl and set aside.
  3. Return the pan to medium heat and drizzle with 1 tablespoon of olive oil. Toast the buns, cut side down for 1-2 minutes until golden brown. Set aside.
  4. Return the skillet to medium-high heat. Shape the beef into 4 loosely packed balls. Place the beef balls on the skillet and press them down firmly with a spatula so the meat spreads out slightly larger than your hamburger buns. Season generously with salt and cook for 3-4 minutes, until the meat is browned with crispy bits on the edges. Flip the burgers and season again, then top with the mushrooms and 2-3 slices of Swiss cheese. Continue cooking the burgers for 2-3 minutes, until the cheese is melted.
  5. To assemble, spread mayonnaise on the bottom bun. Top with a burger then a handful of fresh arugula. Drizzle with more mayo and finish with the top bun.


Smash burgers are best made with regular/medium ground beef. Ensure the meat is cold before shaping the burgers. This allows the fat to render out slowly resulting in the crispy but juicy smash burger.

If the cheese is not melting, place a lid or an inverted frying pan over the burgers to trap the steam and finish melting the cheese.

For more recipes visit Chef. Sous Chef.

Keywords: Mushrooms Burgers, Smash Burgers, Burger

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