Skip to content
Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings
Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings

Test Kitchen Approved

Blended Smashed Burgers with Jammy Tomatoes

Recipe By Ashlee Redger, Savory Spice Shop

Prep Time

15 Minutes

Cooking Time

2 Hours 10 Minutes

Recipe By Ashlee Redger, Savory Spice Shop

This deliciously savory mushroom & beef burger is balanced with the mustard-and-dill tang of 'Cue Glue. Serve with a generous spread of sweet, slow-roasted tomatoes.

Recipe Notes

It can be helpful to have all your equipment and serving accompaniments set out while cooking the burgers. The process goes quite quickly!

Ingredients

For jammy tomatoes:

10 oz. grape or cherry tomatoes

1 Tbsp. olive or canola oil


For burgers:

2 Tbsp. canola oil, divided

8 oz. cremini or white button mushrooms


1 lbs. ground beef (80% lean)


4 brioche or Hawaiian sweet hamburger buns

4 slices sharp Cheddar cheese

Savory Spice ingredients in this recipe

  • Salt & Pepper Tableside Seasoning

    It may seem simple, but this salt & pepper blend is one of our customers' all-time favorites. It's a super convenient way to add the perfect ba...

    View full details
  • 'Cue Glue

    Makes your spices stick for that extra kick! Only available from Savory Spice, 'Cue Glue locks moisture into your grilled meats and cooks off, maxi...

    View full details

Directions

For jammy tomatoes: Preheat oven to 250 degrees. Place tomatoes on a small baking sheet, drizzle with oil, and season with a generous pinch of salt & pepper. Roast for 2 to 2.5 hours, or until most of the tomatoes have burst and have browned in a few spots. Add tomatoes to a bowl and use a fork to smash into a "jam." Chill until ready to use.

For burgers: Dice mushrooms very finely. Add 1 Tbsp. oil and diced mushrooms to a cast iron skillet. Heat over medium heat for 9 to 10 min., or until the mushrooms have released their liquid and it has evaporated completely. Stir in 'Cue Glue and cook for 1 to 2 more min., or until mushrooms and sauce have formed a paste consistency. Place the mixture in a medium bowl and let cool for 15 min. Wipe cast iron skillet with a paper towel to remove any remaining bits. Add ground beef to mushroom mixture and use your hands to mix just until combined. Form 4 balls (if not cooking immediately, chill until ready to use).

Add remaining 1 Tbsp. oil to the cast iron skillet. Preheat skillet over high heat for 1 to 2 min., or until oil is very hot (but not smoking). Lower heat to medium-high. Season one side of the meat balls generously with salt & pepper. Place balls, seasoned side down, onto the hot pan (give them plenty of room, cook in batches of 1 to 2 burgers if needed). Use a large spatula to smash the balls into a thin patty—using the handle of a wooden spoon to help push the spatula down can be helpful. Season remaining side with salt & pepper.  Cook for about 3 min., or until edges are browned and crisp. Flip, add a slice of cheese to each patty, and cover. Cook for 1 min., uncover, and cook for 1 to 2 more min., or until bottom is browned. Remove patties from heat and repeat process with remaining meat balls.

To serve: Smear a thick layer of jammy tomatoes onto the bottom bun. Add hamburger patty, top bun, and serve hot.