Copycat Shake Shack 'Shroom Burger Recipe

Name: Copycat Shake Shack 'Shroom Burger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ShackSauce; 1 cup Hellmann's mayonnaise; 1 tablespoon Dijon mustard; 3/4 teaspoon ketchup; 1/4 teaspoon pickle juice; 1/8 teaspoon ground cayenne pepper; 6 cups canola oil, divided; 8 portabella mushrooms, stems removed, each 4-inches wide; 1 teaspoon kosher salt; 1/4 teaspoon fresh ground black pepper; Mushroom Filling; 1 1/2 cups muenster cheese, grated; 1 1/2 cups cheddar cheese, grated; 1/2 teaspoon onion powder; 1/8 teaspoon garlic powder; 3 cups all-purpose flour, divided; Mushroom Breading; 4 cups panko breadcrumbs; 6 large eggs, beaten; 2 egg yolks; 8 potato buns, toasted; 8 leaves green leaf lettuce; 8 slices plum tomatoes

Servings: persons

ShackSauce
1 cup Hellmann's mayonnaise
1 tablespoon Dijon mustard
3/4 teaspoon ketchup
1/4 teaspoon pickle juice
1/8 teaspoon ground cayenne pepper
6 cups canola oil, divided
8 portabella mushrooms, stems removed, each 4-inches wide
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Mushroom Filling
1 1/2 cups muenster cheese, grated
1 1/2 cups cheddar cheese, grated
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
3 cups all-purpose flour, divided
Mushroom Breading
4 cups panko breadcrumbs
6 large eggs, beaten
2 egg yolks
8 potato buns, toasted
8 leaves green leaf lettuce
8 slices plum tomatoes

1
Heat oven to 375 degrees F.
2
ShackSauce:
3
In a small bowl, stir together; mayonnaise, mustard, ketchup, pickle brine, and cayenne pepper. Refrigerate until ready to use.
4
Mushroom Stuffing:
5
Using 2 tablespoons of oil, lightly oil two rimmed baking sheets; place mushroom caps gill side down. Brush mushroom caps with 2 tablespoons oil, season with salt and pepper. Place in preheated oven. Cook until tender, 30 to 35 minutes. Set aside until completely cool. Using a sharp knife, slice mushrooms in half horizontally, making sure to cut two even slices, without holes.
6
Mushroom Filling:
7
Meanwhile, make the mushroom filling. In a medium bowl combine: the cheeses, onion powder, garlic powder, 1/2 teaspoon flour, the egg yolks, and the cayenne pepper. Shape the filling into 8 equal patties, 1/2 inch smaller in diameter than the mushroom caps. Place prepared cheese patties on the gill side of each sliced mushroom cap, making sure to leave a 1/2 inch border. Top each with other side of mushroom pressing firmly around edges to seal filling inside. If it is difficult to seal mushroom patties filling remove some cheese mixture.
8
Mushrooms Breading:
9
Place remaining flour in a wide dish. Place beaten eggs in another wide dish, place panko bread crumbs in a third wide dish, set aside.
10
Dredge the stuffed mushroom caps in the flour, dip in egg, coating them completely, then dredge in the panko. Repeat beading steps again with mushrooms. Refrigerate breaded mushrooms while heating oil.
11
Mushroom Frying:
12
In a medium sized heavy bottomed pot, fitted with a deep-frying thermometer, over medium-high, heat oil to 350 degrees F.
13
Line a baking sheet with paper towels. In batches, cook mushrooms, turning once, until deep golden brown on each side, about 2 to 3 minutes a side. Place mushrooms on prepared baking sheet to drain.
14
Dividing evenly, top bottom buns with fried 'mushrooms, tomato, and lettuce. Spread tops of buns with ShackSauce. Close sandwiches. Serve Hot.

5143

kcal

Calories

459

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: ShackSauce, 1 cup Hellmann's mayonnaise, 1 tablespoon Dijon mustard, 3/4 teaspoon ketchup, and more.

Yes, Copycat Shake Shack 'Shroom Burger falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Copycat Shake Shack 'Shroom Burger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions