Mushroom Smash Burgers

By Ali Slagle

Updated March 27, 2025

  • A mushroom smash burger with lettuce, tomato, onion and melted cheese on a sesame seed bun sits on a beige plate.
    Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5(1,461)
Comments
Read comments

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

  • ¼ cup neutral oil, such as grapeseed, plus more as needed

  • 1 teaspoon onion powder

  • Salt and black pepper

  • 4 large portobello mushrooms, stems removed, wiped clean

  • 4 slices sharp Cheddar 

  • 2 hamburger buns

  • Toppings (such as lettuce, sliced tomato, sliced onion, and pickles) and condiments (mayonnaise, ketchup, and mustard), as desired

Ingredient Substitution Guide
Nutritional analysis per serving

34 grams carbs; 55 milligrams cholesterol; 653 calories; 22 grams monounsaturated fat; 10 grams polyunsaturated fat; 13 grams saturated fat; 49 grams fat; 1 gram trans fat; 4 grams fiber; 859 milligrams sodium; 23 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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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
1,461 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?

John

These are great made as written, but the second time I stole an idea from Derek Saro and cut a 1 cm slice of ultra-firm tofu off a block of the stuff, gently squeezed out what little water it contained (being careful not to break the slab). I did the portobello, then removed it and applied the onion/oil mix (adding garlic powder, paprika, and a little cayenne) and fried the tofu slab golden on both sides. Assembled the burger with the tofu under the shroom. Delish and a big protein boost.

Ariel

Meat-eater hubby gobbled this down before mine was finished cooking (only had one foil-covered brick), so I’d say it’s a win.

Chris

Delicious!! And easy. Will definitely make on repeat.

Sarvis

Portobellos are great and very easy to find but consider other mushrooms as well. I’m familiar with this pressing technique for lion’s mane mushroom “steaks” and I think chanterelles could also be really tasty in burger form. Fun!

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