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–+ servings
Make irresistible Blackstone Mushroom Swiss Smash Burgers with crispy smashed patties, savory mushrooms, and melted Swiss cheese – perfect for any burger lover!

Blackstone Mushroom Swiss Smash Burgers

5 from 3 votes
Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 Servings

Description

Juicy double-stack smash burgers with crispy lace-edged patties, garlic-butter cremini mushrooms, and melty Swiss on toasted brioche — all cooked on a Blackstone griddle in under 25 minutes.

Ingredients 

For the patties:

  • 1 lb 80/20 ground beef
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder

For the mushrooms:

  • 8 oz cremini mushrooms, sliced
  • 3 tbsp salted butter, divided
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 tbsp Worcestershire sauce
  • ½ tsp kosher salt

To assemble:

  • 4 brioche buns
  • 4 slices American cheese
  • 4 slices Swiss cheese
  • 2 tbsp mayonnaise

Instructions

  • Preheat Blackstone to 400-425°F (8-10 minutes). Lightly oil the surface.
  • Form the beef into 8 equal 2-oz balls. Don't compress.
  • Melt 2 tbsp butter on a cooler zone of the griddle. Add mushrooms in a single layer. Brown undisturbed 2-3 minutes.
  • Add garlic and thyme to mushrooms; toss 30 seconds. Add Worcestershire and reduce 30-45 seconds. Salt to taste. Push to a holding zone and dot with remaining 1 tbsp butter.
  • Place meatballs on hot zone, spaced 3 inches apart. Cover each with parchment square and smash hard to ¼ inch thick. Season tops generously.
  • Cook undisturbed 90 seconds to 2 minutes, until edges are deeply crisp and top has sweated.
  • Flip with thin spatula, scraping under crust. Top each patty with American cheese; stack a second patty on top of every other; finish with Swiss.
  • Splash water beside the patties, cover with basting dome 60 seconds to melt cheese.
  • Spread mayo on cut sides of buns; toast face-down on the griddle 60-90 seconds until golden.
  • Assemble: bottom bun, double-patty stack, generous spoonful of mushrooms, lettuce/onion if using, top bun. Serve immediately.

Equipment

  • Blackstone Griddle
  • Cooking Oil

Notes

Notes

  • 80/20 beef is the floor — leaner produces a dry burger.
  • Don't press the patties after the initial smash.
  • Surface thermometer is the upgrade that takes these from good to great.
  • For singles instead of doubles, use 4 balls instead of 8 and skip the stacking step.

Nutrition

Serving: 1ServingCalories: 937kcalCarbohydrates: 44gProtein: 39gFat: 68gSaturated Fat: 33gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 286mgSodium: 1886mgPotassium: 657mgFiber: 1gSugar: 2gVitamin A: 1355IUVitamin C: 2mgCalcium: 465mgIron: 4mg