shoyu smashburgers with chili garlic mayo recipe ⤵️
Serves: 4
Ingredients
For the Burgers
• 1½ lb ground beef
• 1 cup finely chopped mushrooms (use a food processor to make it easy)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Salt & black pepper
• 4 burger buns
• 4-8 slices melty cheese (American, Havarti, double cheddar, etc)
• Lettuce, Tomato, Pickles, etc
• ½ yellow onion, sliced
Chili Garlic Mayo (double if you love saucy burgers)
• 1/4 cup mayo
• 1 tsp adobo sauce + 1 chipotle chili, finely chopped (from canned chipotle peppers)
• ½ tsp sesame oil
• 1/2 tsp kosher salt
• 1 garlic cloves, finely chopped or grated
On the Side
• Frozen sweet potato fries
• Olive oil, salt (optional, for tossing before roasting)
Instructions
1 Start with the Fries:
Preheat oven according to the sweet potato fries package (usually 425°F). Spread fries on a baking sheet and roast until crisp, tossing halfway. Optional: Toss with olive oil and a pinch of salt before baking for extra flavor.
2 Make the Patties:
In a bowl, combine the ground beef, finely chopped mushrooms, soy sauce, sesame oil. Mix gently, don’t overwork. Divide into 8 loosely packed balls. Season each round with salt and pepper all over
3 Cook the Smashburgers:
Heat a cast iron skillet over high heat until very hot. Add the beef balls and immediately press each one flat with a heavy spatula or burger press. You want craggy, crispy edges. Sear for 2–3 minutes per side. Add cheese after flipping so it melts while the second side cooks.
4 Make the Chili Garlic Mayo:
Mix mayo, adobo sauce, chopped chipotle, sesame oil, salt, and garlic until smooth. Taste and adjust heat/salt as needed.
5 Build the Burgers:
Toast the buns in a dry pan or under the broiler until golden. Spread chili garlic mayo on both sides. Stack two patties per burgers, and layer with lettuce, onion, or whatever toppings you like
One tip I learned while making these shoyu smashburgers is to handle the meat mixture gently—overmixing can make the patties tough instead of tender. The finely chopped mushrooms are a secret ingredient that adds moisture and a nice umami depth without changing the texture much, so I strongly recommend keeping them in. For the smash technique, I found using a sturdy spatula and pressing down quickly onto a preheated cast iron skillet creates those beautifully crisp, lacy edges, but be cautious of the steam escaping from the patties as it can cause burns if you're too close. Melting your choice of cheese on the patties while they finish cooking gives that perfect gooey finish. The chili garlic mayo is incredibly versatile—I’ve started adding it to other sandwiches and even as a dip for fries. When it comes to the sweet potato fries, tossing them lightly in olive oil and a pinch of salt before roasting boosts their crispness and flavor. If you’re curious about alternative proteins, you can adapt this method to turkey burgers by keeping the moisture with similar additions or experimenting with wagyu ground beef for an even richer taste. This method also works great on the stove, making juicy, flavorful smashburgers easily at home without any fancy equipment. Overall, this recipe nails the nostalgic comfort of a classic burger while adding unique flavors and textures that make it stand out. Give it a try on one of those long days when you just want a satisfying, delicious meal that impresses without much fuss.
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