Mushroom Smash

This restaurant-style smash burger brings together perfectly caramelized beef patties, savory mushrooms, and crispy onions on a pretzel bun. The key is using a hot cast iron skillet and really smashing those patties for that signature crispy edge.

Ingredients

• 6 oz ground beef (80/20 blend)
• 4 oz cremini mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 2 slices provolone cheese
• 1 pretzel bun, split
• 2 tbsp vegetable oil
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp ketchup
• 1/2 tsp garlic powder
• 1/4 cup all-purpose flour
• Salt and pepper to taste

Instructions

1. 1

   Make the Draft Room sauce by mixing mayonnaise, Dijon mustard, ketchup, and garlic powder in a small bowl. Season with salt and pepper, then set aside.

2. 2

   Toss sliced onions in flour and shake off excess. Heat oil in a small saucepan to 350°F and fry onions until golden and crispy, about 2-3 minutes. Drain on paper towels and season with salt.

3. 3

   Heat a cast iron skillet or heavy pan over medium-high heat. Sauté sliced mushrooms with a pinch of salt until golden brown and moisture has evaporated, about 5-6 minutes. Set aside.

4. 4

   Form ground beef into 2 loose balls (3 oz each). Heat the same skillet over high heat until smoking. Place beef balls in pan and immediately smash flat with a spatula, creating thin patties. Season with salt and pepper.

5. 5

   Cook patties for 2-3 minutes until edges are deeply caramelized and crispy. Flip, immediately top with provolone cheese, and cook 1-2 minutes more until cheese melts.

6. 6

   Toast pretzel bun halves in a dry pan or toaster until golden. Spread Draft Room sauce on both bun halves.

7. 7

   Stack the cheeseburger patties on the bottom bun, top with sautéed mushrooms and crispy fried onions. Crown with the top bun and serve immediately.

Reserve a Table

Matt's Place

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