Mushroom Smash Burgers
Inspired by techniques from NYT Cooking.
Meaty portobello caps are smashed and melted with tangy Cheddar under a weight until gorgeously caramelised. Fresh lettuce, tomato and classic sauces complete these hefty, satisfying mushroom sandwiches.
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Method
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Equipment
- 2 large heavy (cast-iron) frying pans
- foil
- small bowl
- tongs
- lid or baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 667 kcal |
| Protein | 21.6 g |
| Carbohydrate | 41.2 g |
| of which sugars | 10.4 g |
| of which free sugars | 5.5 g |
| Fat | 47.9 g |
| of which saturates | 11 g |
| Fibre | 3.8 g |
| Salt | 3.07 g |
Protein per 100 kcal
3.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Mushrooms
- 60 ml neutral oil (such as rapeseed or grapeseed), plus extra if needed
- 1 tsp onion powder
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
- 4 large portobello mushrooms, stalks removed, wiped clean
- 4 slices mature Cheddar
To serve
- 2 burger buns, split
- 2 lettuce leaves
- 1 tomato, sliced
- 4 tsp mayonnaise, ketchup and/or mustard
- 1
Prepare. Mix 60 ml neutral oil, 1 tsp onion powder, ½ tsp fine salt and ¼ tsp ground black pepper in a small bowl.
- 2
Coat. Score an X in the top of each of the 4 large portobello mushroom caps and coat all over with the oil mixture.
- 3
Cook. Heat one heavy frying pan over medium-high, add the caps and set the foil-wrapped second heavy pan on top; turn every 2 min.
- 4
Press. From about 4 min in, press down on the top pan periodically whilst turning for 8-10 min total until the caps are browned and thin, lowering the heat if they char, adding 1 tbsp more oil if dry.
- 5
Melt. Turn heat to low, lay 4 slices of mature Cheddar on top, cover with a lid or tray for 1-2 min until melted.
- 6
Assemble. Put 2 caps in each bun with 2 lettuce leaves, 1 sliced tomato and 4 tsp of mayonnaise, ketchup and/or mustard.
Storage
These are best served immediately, but leftover patties can be refrigerated for up to 2 days and reheated gently under the grill. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
