Shake Shack – Shroom Burger

June 27, 2017
shake shack - shroom burger, shake shack, shroom burger, vegetarian burger, veggie burger, vegetarian cooking, summer cooking, florida girl cooks

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!

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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.

Shake Shack - Shroom Burger
Serves 4
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Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
For the mushroom caps and filling
  1. Assembly
  2. Four 4-inch portobello mushroom caps
  3. 1/4 cup canola oil, plus more for deep-frying
  4. 1/2 teaspoon kosher salt
  5. 1/8 teaspoon freshly ground black pepper
  6. 1 1/2 cups flour
  7. 3 eggs plus 1 egg yolk, divided
  8. 2 cups panko breadcrumbs
Filling
  1. 1 1/2 cups grated Muenster
  2. 1/2 cup grated cheddar
  3. 1/2 teaspoon minced onion
  4. 1/8 teaspoon minced garlic
  5. 1/4 teaspoon flour
  6. Kosher salt
  7. 4 tablespoons ShackSauce (below)
  8. 4 hamburger potato buns, toasted
  9. 4 pieces green leaf lettuce
  10. Eight 1/4-inch slices ripe plum tomatoes
  11. ShackSauce
  12. 1/2 cup Hellman's mayonnaise
  13. 1 tablespoon Dijon mustard
  14. 3/4 teaspoon Heinz ketchup
  15. 1/4 teaspoon kosher dill pickling brine
  16. 1 pinch cayenne pepper
For the mushroom caps and filling
  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.
  17. ShackSauce
  18. Whisk together all ingredients to combine.
Adapted from Food 52
Adapted from Food 52
Florida Girl Cooks http://floridagirlcooks.com/
shake shack - shroom burger, shake shack, shroom burger, vegetarian burger, veggie burger, vegetarian cooking, summer cooking, florida girl cooks

shake shack - shroom burger, shake shack, shroom burger, vegetarian burger, veggie burger, vegetarian cooking, summer cooking, florida girl cooks

shake shack - shroom burger, shake shack, shroom burger, vegetarian burger, veggie burger, vegetarian cooking, summer cooking, florida girl cooks

author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

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