Mushroom Swiss Smash Burgers
You guys, this Mushroom Swiss Smash Burgers has become one of my absolute favorites to make for my family on a busy weeknight. There is something about a meal that comes together quickly but still feels like a real sit-down dinner, and this one delivers every single time.
Crispy smash burgers loaded with sauteed mushrooms and melted Swiss cheese. As a mom who is always juggling everything at once, I need recipes that actually work — no complicated techniques, no ingredients I have to hunt down. Just good, real food that my whole family loves.
Why You’ll Love This Mushroom Swiss Smash Burgers
- Ready in about 15 minutes — totally doable on a weeknight
- Big flavor with simple pantry ingredients
- The whole family eats it without complaint (huge win!)
- Leftovers reheat beautifully for lunch the next day
My go-to kitchen tool for this one: sheet pan — I use mine constantly.
Also super helpful to have a good instant read thermometer on hand.
Ingredients
- Ground beef
- Swiss cheese
- Cremini mushrooms
- Brioche buns
- Butter
- Worcestershire sauce
- Garlic
- Thyme
- Mayo
How to Make It
Before I turn on the stove, I get everything prepped and ready. Chop your vegetables, measure out your spices, and have everything within reach. It makes the whole cooking process so much smoother, especially when little ones are around.
Then follow the full recipe card below for step-by-step instructions, exact amounts, and timing. I have tested this enough times to get it just right, and the recipe card has a print button if you like to keep a hard copy on the counter like I do.
A quick note: taste as you go, do not rush the process, and trust that it is all going to come together beautifully. Cooking at home is such a gift.
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Mushroom Swiss Smash Burgers
Ingredients
Method
- Melt 2 tablespoons of the butter in a skillet over medium high heat. Add the mushrooms and leave them undisturbed 4 minutes before stirring.
- Cook 5 minutes more until deeply browned, then add the garlic, thyme and Worcestershire and cook 1 minute. Scrape them into a bowl.
- Wipe the pan, add the last tablespoon of butter, and toast the buns cut side down until golden. Spread them with mayonnaise.
- Divide the beef into 8 loose balls. Get the pan very hot over high heat.
- Set the balls in the pan and smash each one flat with a stiff spatula within the first 30 seconds. Season with the salt and pepper.
- Cook 2 minutes until the edges are lacy and brown, flip, lay a slice of Swiss on each, and cook 1 minute more.
- Stack two patties per bun with a generous pile of mushrooms.
