How To Make the "Mushroom Swiss" Smash Burger.

You won't find many people who would say no to a freshly made burger, these smash burgers are easy to make and many people don't realise how quick it is to replicate your favourite takeaway burgers at home. 

Naturally our recipe makes use of a healthy amount of chestnut mushrooms, this is a savoury explosion of flavour and one we will be making again for sure.

We used Chestnut mushrooms from our Grow your own chestnut mushroom kit approximately 300g was enough to make four smash burgers.

Ingredients You’ll Need

To whip up this delightful dish, gather the following ingredients, these will be rough as we don't need to be too perfect here:

Burger Buns: We used shop bought, Hovis premium burger buns, if you could source, potato buns would be best for this.

Mushrooms: 300g of fresh Chestnut mushrooms
20% Beef Mince: 500g (approx four burgers)  

Olive Oil
Emmental Cheese: Slices of Emmental
Butter: 30-50g for sautéing and extra richness
Onion: One White Onion
Worcester sauce: To taste
Mayonnaise: We used Kewpie Japanese mayo
Salt and Pepper, onion salt, garlic powder: combine all seasonings into a bowl to create a seasoning mix.

How to make your mushroom burger.

Slice your mushrooms and onions and set aside, you'll then want to get these going separately in a pan with some olive oil, then these will be combined later. The mushrooms should take a few minutes to start losing the water, to which then we can add worcester sauce straight onto the mushrooms to give them a umami savoury hit. We will follow the same process for the onions, then set aside on either low heat or in a bowl until later.

Pre heat a large pan on the stove and divide your mince into 4 evenly sized balls. Once hot enough set a time for two minutes then place one or two balls of mince onto the pan, then press these down with a burger press or flat surface. youll want to smash these down thin, so they are about a 1cm in size. Once pressed down, liberally coat the top of the burgers with your seasoning blend and a splash of Worcester sauce. Once two minutes are done, you will want to flip the burgers, set another two minute timer and then add a couple of slices of cheese onto the burgers as they cook to melt, a loose lid of a saucepan can help this steam or even a sheet of foil over the pan.

You should also combine the onion and mushrooms at this point and heat through with a knob of butter, You can toast the buns if you wish, either way a spread of mayo is advised before assembling.

Assembling your mushroom burger.

Take your Burger bun, lay the cheese topped beef patty onto the bun, liberally spoon the silky mushroom and onion mix straight onto the cheese and top with the bun. Serve and enjoy.