Smash Burgers

To prepare burgers: Line a baking sheet with parchment paper. Place mushrooms, Worcestershire, garlic-and-herb seasoning and ⅛ teaspoon smoked paprika in a food processor. Process until the mushrooms are finely chopped, about 30 seconds. Transfer to a large bowl.

Add ground beef to the mushroom mixture. Using your hands, mix together until combined. Divide the mixture into 4 balls; place on the prepared baking sheet. Cover and refrigerate for 10 minutes. 

Meanwhile, prepare sauce: Combine mayonnaise, yogurt, vinegar, pepper and smoked paprika; refrigerate until ready to serve.

When the balls are chilled; heat 1 tablespoon oil in a large cast-iron skillet over medium heat, about 3 minutes. Sprinkle the balls with pepper and salt. Increase heat to high; continue heating the oil for 2 minutes.

Place 2 balls in the pan. Working quickly, use a rigid metal spatula to press down firmly, smashing the balls into flat patties (4- to 5-inch diameter; if desired, use another spatula to press down on the first spatula to create leverage and spread the patties evenly). Cook, undisturbed, until a golden-brown, crispy crust forms on the bottoms, about 3 minutes. Carefully flip; top each patty with 1 cheese slice. Cook, undisturbed, until a thermometer inserted into the thickest portion registers 160°F, about 2 minutes. Transfer the burgers to a plate; cover to keep warm. Wipe the pan clean. Repeat the procedure with the remaining 1 tablespoon oil and 2 balls.

Arrange the burgers on bun bottoms. Top with lettuce, tomato, onion and/or pickles, if desired. Spread the cut sides of the top buns evenly with the sauce and place on top.