Something you can really sink your teeth into.
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There’s nothing like a perfectly done burger at your favorite restaurant. When it comes to veggie burgers, one of the best can be found at Shake Shack, where their “Shroom Burger” is stuffed with gooey cheese, then coated and fried. Unlike many other vegetarian options, there are no structured plant proteins here. Instead, the meaty part of the burger is a large portabella mushroom cap, and the result of this homemade version absolutely rivals the original in terms of flavor and crunch.
The only thing this recipe doesn’t mimic is the part where someone cooks your food for you and you sit back and relax!
Eating raw mushrooms can be unpleasant, so to pre-cook them you will need to place them in a microwave safe dish and microwave for 5-6 minutes to soften. If you save at this step, the meat of the mushrooms will not be fully cooked, so make sure they are very tender before moving on to the next step.
The next thing is to cut each beautiful hat in half horizontally. This way they can be stuffed with a mixture of cheeses and just a bit of garlic.
Then pass them first through a bowl of flour, then through a bowl of beaten eggs, finally through the panko breadcrumbs. Then fry these puppies for a crispy, cheesy, salty mushroom burger that really satisfies.
Add the hot sauce on top and you’re in for a real treat. These delicious burgers may not replace your regular burger trips, but they are fun to make (and eat)!
Shake Shack Copycat Mushroom Burger
Makes 4 burgers
Preparation time 25m
Cooking time 25m
5 classified 5 out of 5 Rated by 1 reviewer
Allergens: Eggs, Wheat
For the burgers:
- 4 mushroom caps of 4 “.
- 3 cups vegetable oil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup plus 1 teaspoon all-purpose flour, divided
- 3 eggs plus 1 yolk, divided
- 1 1/2 cups grated Muenster cheese
- 1/2 cup grated cheddar cheese
- 1/2 teaspoon onion powder
- 1 clove garlic, minced
- 1 1/2 cups panko breadcrumbs
- a pinch of salt
For the sauce:
- 1/2 cup mayonnaise
- 1/2 cup mayonnaise
- 1 tablespoon of mustard
- 1/2 teaspoon of ketchup
- 1 pinch of red bell pepper
- Arrange mushrooms on a microwave-safe plate. Spice with salt and pepper. Cover with paper towels and microwave for 4-6 minutes or until just beginning to soften.
- In a small bowl combine 1 teaspoon each of the flour, egg yolk, cheese, onion powder, and garlic. Form 4 equal meatballs. Cut the mushrooms in half horizontally and fill each with the cheese filling. Press to form even patties.
- Place the remaining flour in a medium bowl. Fill another medium bowl with eggs and beat them. Fill the third bowl with panko breadcrumbs. Pass the hamburger first through the flour, then through the eggs and finally through the breadcrumbs. Make sure the breadcrumbs cover as much of the burger as possible.
- Heat oil over medium-high heat (350°F) and carefully fry each one until golden brown on the outside. If the patty isn’t completely submerged in the hot oil, flip it halfway through cooking. Place them on a plate lined with absorbent paper to drain and sprinkle with salt.
- Combine sauce ingredients until uniform in color. Assemble the patties with your favorite toppings, using the sauce on both sides of the bun. Serve hot.
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