Shake Shack ‘Shroom Burger

Shake Shack ‘Shroom Burger

Shake Shack ‘Shroom Burger I am a fan of a good mushroom burger. However, the Shake Burger at Shake Shack is unique due to its texture and shape. Different from other mushroom burgers this one is cooked with a stuffed burger, then deep-fried. We are fortunate that we can recreate this tasty recipe from the comfort of our homes. It could take a bit longer to cook but the result is so satisfying that you’ll feel like a professional chef!

Shake Shack 'Shroom Burger

A majority of the ingredients used in this recipe, you’re likely to already have in your pantry. We recommend using fresh caps of mushrooms so that you get a great crunch on your hamburger. It’s not a good idea to have a mushy mushroom – however ironic that may sound.

The cheese disks you’ll use in your mushroom caps that have been cut into slices is best when it’s prepared fresh and then refrigerated. Do not allow the mix to cool too much Make sure they’re not too dense or they’ll be hard to consume once you put them in the caps of your mushrooms and in the buns for burgers.

This is a delicious and filling dish that both carnivores and vegetarians alike will love. The kids can only eat the half-portion of a shroom burger and this recipe can yield four burgers, you might be capable of stretching it by a bit. I love serving them with crisp curly fries. Enjoy!

Copycat Shake Shack ‘Shroom Burger

Prep Time 30 mins

Cook Time 1 hr

Servings 4

Calories 490 kcal

Mushroom Caps and Filling

  • 4 4-inch portobello mushroom caps
  • 1/4 cup canola oil, plus more for deep-frying
  • 1/2 tsp kosher salt
  • 1/8 tsp 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 cheese
  • 1/2 cup grated cheddar
  • 1/2 tsp minced onion
  • 1/8 tsp minced garlic
  • 1 dash Kosher salt
  • 4 tbsp ShackSauce (see below)
  • 4 hamburger buns, toasted
  • 4 pieces green leaf lettuce
  • 8 1/4-inch slices ripe plum tomatoes

Shack Sauce

  • 1/2 cup Hellman’s mayonnaise
  • 1 tbsp Dijon mustard
  • 3/4 tsp Heinz ketchup
  • 1/4 tsp kosher dill pickling brine
  • 1 pinch cayenne pepper

For Mushroom Caps and Filling

  • Preheat the oven to 375° F.

  • Place the mushroom caps on a medium baking pan. Rub the caps with 1/4 cup of canola oil, and then season both sides with salt and pepper. Arrange the mushrooms gill side down in a single layer and roast until tender, for about 30 to 35 minutes.
  • Remove mushroom caps from the oven and set them aside to cool. Slice them in half horizontally (through their bellies, like you’re slicing a hamburger bun).
  • Grab 3 separate wide dishes. Put the 1 1/2 cups flour in one dish, beat 3 eggs in the second dish, put the panko in a third dish, and set aside.
  • 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. Then set aside.
  • Shape the filling into 4 equal disks, 1/2 inch smaller in diameter than the mushroom caps. Place these cheese disks on the gill side of each mushroom cap, cover the disk with the other half of the mushroom cap, (cut side down) and gently press together to secure the filling.
  • Dredge the stuffed mushroom caps in the flour, then dip them in the beaten egg, coating them completely. Next, dredge them in the panko. Set the 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. Deep-fry the prepared mushrooms, one or two at a time, until golden brown and crisp all over. This should take about 3 or 4 minutes. Transfer the mushrooms to drain on paper towels, and season with salt.

For the Shack Sauce

  • Simply whisk all the sauce ingredients together to combine.

For Serving the Final Dish

  • Spoon the Shack Sauce onto the inside of the toasted top bun. Add a piece of lettuce and two slices of tomato. Transfer the mushroom burgers to the prepared buns. Enjoy!
  • Be sure to preheat your oven to save prep time.
  • It’s a good idea to place uncooked mushroom patties in the fridge in between preparing/stuffing them and cooking them. This helps to keep all of the ingredients from falling apart or getting mushy.

We love this recipe so much it made our roundup of 30+ Cheap & Easy Recipes. Check it out for more quick dinner ideas!

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