Mushroom Smash Burgers

By Ali Slagle

Updated March 28, 2025

Mushroom Smash Burgers
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5(846)
Comments
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Instead of mixing together a bunch of ingredients to make a just-okay veggie burger, smash portobello mushroom caps with a heavy skillet while cooking until they’re thin but dense with savoriness, then dress them with melted cheese, tuck them into a bun and top them with classic fixings. Cooking mushrooms this way forces the water out of their spongy bodies, turning them into something meaty and satisfying. Because they’re so thin, you’ll want to stack two mushrooms per bun. You can also use other large mushrooms, like oyster or maitake.

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Ingredients

Yield:2 burgers
  • ¼cup neutral oil, such as grapeseed, plus more as needed
  • 1teaspoon onion powder
  • Salt and black pepper
  • 4large portobello mushrooms, stems removed, wiped clean
  • 4slices sharp Cheddar 
  • 2hamburger buns
  • Toppings (such as lettuce, sliced tomato, sliced onion, and pickles) and condiments (mayonnaise, ketchup, and mustard), as desired
Ingredient Substitution Guide

Preparation

  1. Step 1

    In a small bowl, stir together the oil and onion powder and season with salt and pepper. Score the top of the mushrooms with an X. Coat the mushrooms all over with the oil mixture.

  2. Step 2

    Heat a large cast-iron skillet over medium-high. Add the mushrooms and place a second heavy skillet on top of the mushrooms. (Wrap the top skillet in foil for easier clean-up.) Cook, flipping the mushrooms every two minutes. Once the mushrooms are flattened, about 4 minutes in, occasionally press down firmly on the top skillet to promote browning. (If you do this before they are flat, you risk splitting the mushroom.) Continue flipping and pressing until the mushrooms are browned and thin, 8 to 10 minutes, reducing the heat if they begin to char. If the mushrooms become matte and wrinkly, drizzle on another tablespoon of oil.

  3. Step 3

    Reduce heat to low and top with the cheese. Cover with a lid or sheet pan and cook until the cheese is melted, 1 to 2 minutes. Add two mushrooms per bun and desired toppings and condiments.

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Ratings

5 out of 5
846 user ratings
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Comments

Lisa Cannon

DELICIOUS ACCIDENT AHEAD!! Husband bought 2 lbs of ‘Baby Bellas’ instead of the large caps. Followed instructions anyway. Took the tiny smashed bellas and layered in 6 patty-sized mounds with shredded parm and mozz and grated garlic. Baked this at 425 for 10 min. The resulting ‘Frico Smashies’ were delicious!! Worked just like patties!

Kathleen

No mention of portobello gills? Should they be scraped off or left in?

candace

Add carmelized onions Made 6/24. EXCELLENT

Mark Buffalo

Do am I supposed to smash the burger wiht my my hands? Never done this before Thank You God Bless

HK Anders

One time we used mole sauce, instead of ketchup and mustard. Another time we used ketchup, mustard and the works, but used a jalapeño focaccia as the bun. They were quite delicious, both times.

Ruth

I love a good portobello mushroom burger and was excited about this recipe but found making these on the stovetop filled my apartment with smoke and fried oil smell. Instead I marinated them in a balsamic vinaigrette, cooked them in the toaster oven at 375 for 15 minutes and finished them on the stovetop. Much less mess and fuss. Still smashed down, still delicious!

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