Homemade Shake Shack Shroom Burger

Indulge in this delectable vegan burger, inspired by the famous Shake Shack's shroom burger recipe. This mouthwatering alternative features juicy portobello mushrooms as the star ingredient. Each mushroom is generously stuffed with your choice of vegan cheese, creating a rich and satisfying filling.

To achieve an irresistible crunch, the cheese-filled mushrooms are coated in a layer of panko breadcrumbs before being expertly fried until golden brown. The result is a crispy, delicious treat that will have you craving more.

As soon as you sink your teeth into this scrumptious vegan burger, the molten cheese will come flooding out, making for an unforgettable dining experience. Not only is this dish a fantastic option for vegans, but it's also sure to impress anyone who loves a good, flavorful burger.

Give this Shake Shack-inspired shroom burger a try and discover a new favorite recipe that's perfect for gatherings, cookouts, and cozy nights at home.

INGREDIENTS
FOR THE BURGERS:

  • 4 (4") portobello mushrooms, stems, and gills removed
  • 1/2 cup all-purpose flour
  • 1 cup shredded Muenster
  • 1 cup shredded cheddar
  • 1/4 tsp. garlic powder
  • 1/2 tsp. kosher salt, divided
  • 1/2 tsp. freshly ground black pepper
  • 3 large eggs, divided
  • 2 cup panko bread crumbs
  • Vegetable oil, for frying
  • 4 potato buns, toasted
  • 2 plum tomatoes, sliced
  • 4 leaves of green leaf lettuce

FOR THE SHACK SAUCE:

  • 2 tbsp. mayonnaise 
  • 1 tsp. Dijon mustard
  • 1 tsp. ketchup
  • 1 tsp. hot sauce


INSTRUCTIONS

  1. To make the burgers, begin by flouring the bottom side of the mushroom caps in a wide bowl. 
  2. In a medium bowl, mix together cheese, garlic powder, 1/4 teaspoon salt, pepper, and 1 lightly beaten egg. Evenly stuff the mixture into caps until flat.
  3. In a third bowl, beat the remaining 2 eggs and 1/4 teaspoon salt. Take the stuffed caps and coat them lightly in flour before then dipping them in the egg mixture. Make sure to press gently so that any excess falls off. Finally, coat with panko breadcrumbs before refrigerating for at least fifteen minutes.
  4. To make the sauce, mix together mayo, mustard, ketchup, and hot sauce in a small bowl.
  5. Heat oil in a large pot over medium-high heat to 350º. Fry mushrooms two at a time; each side should take 4 minutes total to achieve a golden color. As you finish frying each batch of mushrooms, transfer them to a plate lined with paper towels.
  6. After you've spread the sauce on both burger buns, top it off with tomatoes, lettuce, and fried mushrooms.


Tips for making a Copycat Shake Shack Shroom Burger
Creating a Copycat Shake Shack Shroom Burger at home can be a fun and rewarding experience. Here are some tips to help you make a delicious and authentic-tasting Shroom Burger:

  • Choose large portobello mushrooms: Look for large, fresh, and firm portobello mushrooms with a deep cap to accommodate the cheese filling.
  • Remove the gills: Use a spoon to gently scrape away the dark gills from the underside of the mushroom caps. This will create more space for the cheese stuffing and result in a cleaner flavor.
  • Use quality cheese: For a truly indulgent burger, select a high-quality cheese or vegan cheese that melts well. You can use a combination of cheeses for added depth of flavor.
  • Season the mushrooms: Lightly season the mushroom caps with salt and pepper before stuffing them with cheese. This enhances the natural flavors of the portobello.
  • Chill the stuffed mushrooms: After stuffing the mushrooms with cheese, chill them in the refrigerator for at least 30 minutes. This helps the cheese set and makes the mushrooms easier to handle during the breading process.

To make the mushrooms extra crispy, cover them in flour, dip them in a beaten egg or something like a flaxseed egg, and then roll them in panko breadcrumbs. Repeat the egg and breadcrumb steps for a thicker, crunchier crust.

  • Fry at the right temperature: Heat oil to around 350°F (175°C) and fry the breaded mushrooms until golden brown. Using a thermometer can help ensure consistent results. Be cautious not to overcrowd the pan, as this can lower the oil temperature and lead to uneven cooking.

Drain excess oil: After frying, place the mushrooms on a wire rack or paper towels to drain any excess oil. This will keep the crust crispy.

  • Prepare the special sauce: Combine vegan mayo, ketchup, mustard, and your choice of seasonings to create a tangy, flavorful sauce that complements the rich, cheesy mushroom.
  • Assemble with fresh ingredients: Use a soft, toasted bun and fresh lettuce and tomato to complete your Copycat Shake Shack Shroom Burger. Don't forget to spread a generous amount of special sauce on the bun!

If you follow these tips, you can make a yummy Shake Shack Shroom Burger at home!
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