Whiskey-Glazed Mushroom Swiss Smash Burger with Garlic Butter Drizzle

Whiskey-Glazed Mushroom Swiss Smash Burger with Garlic Butter Drizzle

This recipe creates an incredibly flavorful, juicy, and decadent burger. The key is building layers of flavor: the savory, crispy beef patty, the rich umami of whiskey-glazed mushrooms, melted Swiss cheese, and a final luxurious drizzle of garlic butter.

Yields: 2 large double burgers or 4 single burgers
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients:

For the Burgers:

• 1 lb (16 oz) ground beef (80/20 blend is ideal for smash burgers)

• Salt and freshly ground black pepper

• 4 slices Swiss cheese

• 4 brioche burger buns, lightly toasted

• Optional for serving: Mayonnaise, lettuce

For the Whiskey-Glazed Mushrooms:

• 8 oz cremini or white mushrooms, thinly sliced

• 2 tbsp butter

• 1 small shallot, finely minced (or 2 tbsp onion)

• 1 clove garlic, minced

• ¼ cup whiskey (bourbon works perfectly)

• 1 tbsp soy sauce

• 1 tsp brown sugar

• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)

For the Garlic Butter Drizzle:

• 3 tbsp butter

• 2 cloves garlic, very finely minced or pressed

• 1 tbsp fresh parsley, finely chopped

• A pinch of salt

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Instructions:

1. Prepare the Components:

• Mushrooms: Have all your mushroom ingredients prepped and within arm’s reach. The cooking process moves quickly.

• Garlic Butter: In a small saucepan or microwave-safe bowl, melt the 3 tbsp of butter with the 2 minced garlic cloves and pinch of salt. Heat it gently just until the butter is melted and the garlic is fragrant. Stir in the chopped parsley and set aside.

• Form the Beef: Divide the 1 lb of ground beef into 4 equal balls (4 oz each for double burgers) or 8 equal balls (2 oz each for single, thinner burgers). Do not pack them tightly.

2. Cook the Whiskey-Glazed Mushrooms:

• Melt the 2 tbsp of butter in a large skillet or cast-iron pan over medium-high heat.

• Add the shallot and sauté for 1 minute until it begins to soften.

• Add the sliced mushrooms and cook, without stirring for the first minute, then occasionally stirring, until they have released their water and become deeply browned (about 6-8 minutes).

• Add the minced garlic and thyme, cook for 30 seconds until fragrant.

• Carefully add the whiskey (it may flame up—stand back!). Let it simmer and reduce by half, about 1-2 minutes.

• Stir in the soy sauce and brown sugar. Cook for another 1-2 minutes until the liquid has thickened into a glossy glaze that coats the mushrooms. Transfer to a bowl and set aside.

3. Cook the Smash Burgers:

• Wipe out the same skillet you used for the mushrooms (or use a separate large griddle or cast-iron pan). Heat it over high heat until it’s very hot.

• Working in batches if necessary, place the balls of beef in the hot, dry skillet (no oil needed). Immediately use a stiff, flat spatula and a second tool (like a heavy glass or another spatula) to press down on each ball firmly, smashing it into a thin, even patty. Season the top generously with salt and pepper.

• Cook for 2-3 minutes without moving, until the edges are brown and crispy and the top is beginning to look cooked.

• Flip the patties. Immediately place a slice of Swiss cheese on each one. Cook for another 1-2 minutes until the cheese is melted and the patty is cooked to your desired doneness.

4. Assemble the Burgers:

• Spread a little mayonnaise on the toasted bottom bun if desired.

• Place one cheesy patty on the bottom bun. For a double burger, add a second patty on top.

• Spoon a generous amount of the whiskey-glazed mushrooms over the cheese.

• Drizzle the prepared garlic butter generously over the mushrooms.

• Add lettuce (optional) and place the top bun. Serve immediately.

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Chef’s Notes & Tips:

• Whiskey Note: The alcohol will cook off, leaving behind its rich, oaky flavor. You can substitute with beef broth if you prefer not to use alcohol, but the flavor will be different.

• Smash Technique: The key to a good smash burger is a very hot pan and smashing immediately and firmly upon adding the beef. This creates maximum surface contact for a perfect sear and crispy edges.

• Garlic Butter: For an even more intense flavor, use the pan you cooked the burgers in (after removing them) to melt the butter and toast the garlic. It will pick up all the delicious browned bits from the beef.

• Doneness: Because the patties are so thin, they will be well-done, which is traditional for a smash burger. The joy is in the crispy texture, not a pink center.

Enjoy your unbelievably delicious homemade gourmet burger