Shake Shack – Shroom Burger
Shake Shack – Shroom Burger…the way to melt any of your vegan buddies’ hearts! If you know of my past then you know I spent two summers living in New York to attend Photography school at the School if Visual Arts. You’ll know that the Shack and Shroom Burgers both were my love and muse paired with a shake or a good brew for lunch! This burger is sure to not disappoint, fooling even very small children, like my own sons, into devouring these “burgers.” Put this on your summer menu ASAP!
Shake Shack – Shroom Burger
Ingredients
For the mushroom caps and filling:
Assembly
Four 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 flour
3 eggs plus 1 egg yolk, divided
2 cups panko breadcrumbs
Filling:
1 1/2 cups grated Muenster
1/2 cup grated cheddar
1/2 teaspoon minced onion
1/8 teaspoon minced garlic
1/4 teaspoon flour
Kosher salt
4 tablespoons ShackSauce (below)
4 hamburger potato buns, toasted
4 pieces green leaf lettuce
Eight 1/4-inch slices ripe plum tomatoes
Ingredients
1. For the mushroom caps, preheat the oven to 375° F.
2. 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.
3. Arrange mushrooms gill side down in a single layer and roast until tender, 30 to 35 minutes.
4. Remove from the oven and set aside to cool.
5. Slice mushrooms in half horizontally (through their bellies, like you’re slicing a hamburger bun).
6. Put the flour in a wide dish, beat 3 eggs in another wide dish, and put the panko in a third wide dish and set aside.
7. For the filling, mix together the Muenster and cheddar cheeses, onion, garlic, flour, remaining egg yolk, and cayenne pepper in a medium mixing bowl. Set aside.
8. Shape the filling into 4 equal disks, 1/2 inch smaller in diameter than the mushroom caps.
9. 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.
10. Dredge the stuffed mushroom caps in the flour, then dip in the beaten egg, coating them completely, then dredge in the panko.
11. Set prepared mushrooms on a plate and refrigerate while heating the oil to deep-fry them.
12. To cook the mushroom burgers, pour the oil into a deep, wide pot to a depth of 3 inches.
13. Heat over medium heat until the oil reaches a temperature of 350° F on a candy thermometer.
14. Deep-fry the prepared mushrooms, one or two at a time, until golden brown and crisp all over, about 3 or 4 minutes.
15. Transfer mushrooms with a slotted spoon to drain on paper towels. Season with salt.
16. 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! Makes 4.
ShackSauce
Ingredients
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
Prepare
1. Whisk together all ingredients to combine.
- Assembly
- Four 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 flour
- 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
- 1/4 teaspoon flour
- Kosher salt
- 4 tablespoons ShackSauce (below)
- 4 hamburger potato buns, toasted
- 4 pieces green leaf lettuce
- Eight 1/4-inch slices ripe plum tomatoes
- 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
- For the mushroom caps, preheat the oven to 375° 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).
- Put the flour in a wide dish, beat 3 eggs in another wide dish, and put the panko in a third wide dish and set aside.
- For the filling, mix together the Muenster and cheddar cheeses, onion, garlic, flour, remaining egg yolk, and cayenne pepper in a medium mixing bowl. Set aside.
- 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.
- 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.
- 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 350° 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.
- 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! Makes 4.
- ShackSauce
- Whisk together all ingredients to combine.
