Shake Shack'S 'Shroom Burger Recipe

Name: Shake Shack'S 'Shroom Burger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the mushroom caps and filling:; 4 4-inch portobello mushroom caps; 1/4 cup canola oil, plus more for deep-frying; 1/2 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 1 1/2 cups plus 1/4 teaspoon flour, divided; 3 eggs plus 1 egg yolk, divided; 2 cups panko breadcrumbs; 1 1/2 cups grated Muenster; 1/2 cup grated cheddar; 1/2 teaspoon minced onion; 1/8 teaspoon minced garlic; 1 dash Kosher salt; 4 tablespoons ShackSauce (below); 4 hamburger potato buns, toasted; 4 pieces green leaf lettuce; 8 1/4-inch slices ripe plum tomatoes; For the ShackSauce:; 1/2 cup Hellman's mayonnaise; 1 tablespoon Dijon mustard; 3/4 teaspoon Heinz ketchup; 1/4 teaspoon kosher dill pickling brine; 1 pinch cayenne pepper

Servings: persons

For the mushroom caps and filling:
4 4-inch portobello mushroom caps
1/4 cup canola oil, plus more for deep-frying
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups plus 1/4 teaspoon flour, divided
3 eggs plus 1 egg yolk, divided
2 cups panko breadcrumbs
1 1/2 cups grated Muenster
1/2 cup grated cheddar
1/2 teaspoon minced onion
1/8 teaspoon minced garlic
1 dash Kosher salt
4 tablespoons ShackSauce (below)
4 hamburger potato buns, toasted
4 pieces green leaf lettuce
8 1/4-inch slices ripe plum tomatoes
For the ShackSauce:
1/2 cup Hellman's mayonnaise
1 tablespoon Dijon mustard
3/4 teaspoon Heinz ketchup
1/4 teaspoon kosher dill pickling brine
1 pinch cayenne pepper

1
For the mushroom caps, preheat the oven to 375u00b0 F. Put mushroom caps on a medium baking pan. Rub caps all over with 1/4 cup of canola oil, then season both sides with the salt and pepper. Arrange mushrooms gill side down in a single layer and roast until tender, 30 to 35 minutes. Remove from the oven and set aside to cool. Slice mushrooms in half horizontally (through their bellies, like you're slicing a hamburger bun).
2
Put the 1 1/2 cups flour in a wide dish, beat 3 eggs in another wide dish, and put the panko in a third wide dish and set aside.
3
For the filling, mix together the Muenster and cheddar cheeses, onion, garlic, remaining 1/4 teaspoon flour, remaining egg yolk, and cayenne pepper in a medium mixing bowl. Set aside.
4
Shape the filling into 4 equal disks, 1/2 inch smaller in diameter than the mushroom caps. Place cheese disks on gill side of each mushroom cap, cover with other half of cap, cut side down, and gently press together to secure the filling.
5
Dredge the stuffed mushroom caps in the flour, then dip in the beaten egg, coating them completely, then dredge in the panko. Set prepared mushrooms on a plate and refrigerate while heating the oil to deep-fry them.
6
To cook the mushroom burgers, pour the oil into a deep, wide pot to a depth of 3 inches. Heat over medium heat until the oil reaches a temperature of 350u00b0 F on a candy thermometer. Deep-fry the prepared mushrooms, one or two at a time, until golden brown and crisp all over, about 3 or 4 minutes. Transfer mushrooms with a slotted spoon to drain on paper towels. Season with salt.
7
Spoon the ShackSauce onto the top bun. Add a piece of lettuce and two slices of tomato. Transfer the mushroom burgers to the prepared buns. Enjoy!
8
Whisk together all ingredients to combine.

1005

kcal

Calories

Fat

101

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

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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: For the mushroom caps and filling:, 4 4-inch portobello mushroom caps, 1/4 cup canola oil, plus more for deep-frying, 1/2 teaspoon kosher salt, and more.

Yes, Shake Shack'S '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!

Shake Shack'S 'Shroom Burger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions