Description

What’s better than Shake Shack’s Shroom Burger? This smoky cheesy, melty, crunchy mushroom burger on a housemade potato roll bun♡. No matter if you’re a conscientious omnivore, a carnivore, or a full-fledged vegetarian, this smoky version of Shake Shack’s Shroom Burger will have you hooked (and not missing the meat at all). There’s a reason why this mushroom burger is famous — oven-roasted portobello mushrooms filled with piping-hot seasoned cheese and scallion filling, panko-crusted and fried to crispy crunchy perfection.

Ingredients

Scale

Oven-Roasted Portobello Ingredients

2 (4-inch) portobello mushrooms, sliced in half horizontally (through the middle)
2 tablespoons extra virgin olive oil (28g)
1/4 teaspoon kosher salt (1.5g)
freshly cracked black pepper to taste

Cheese Stuffing Ingredients

1/4 cup cheddar cheese, grated or diced (50g)
3/4 cup provolone or Muenster cheese, grated or diced (125g)
1 large egg yolk (15g) *add the leftover egg white to the egg wash used in breading station
1 tablespoon scallions, minced (14g)
1/8 teaspoon all-purpose flour (.65g)
1/2 teaspoon smoked paprika (1.5g)
1/4 teaspoon dried minced onion (.16g)
a pinch of dried minced garlic
a dash of kosher salt

Breading Station Ingredients

3/4 cup all-purpose flour (100g)
1 cup Japanese Panko bread crumbs (60g)
2 eggs + 1 egg white (135g)
1/4 cup portobello roasting juice (60g) *or save this juice for dipping your burger into au jus style

Kelly’s Smoky Burger Sauce Ingredients *(use these measurements as a guideline only and adjust to your preferences)

1/4 cup Hellman’s or Duke’s mayonnaise
2 tablespoons Heinz ketchup
2 to 3 teaspoons Heinz yellow mustard
1/2 teaspoon smoked paprika
1 teaspoon dill pickle brine
1 tablespoon finely diced dill pickles
1/4 teaspoon cayenne pepper

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Make Kelly’s Smoky Burger Sauce. Combine all the sauce ingredients, adjust seasonings to your taste, and set aside.
Preheat the oven to 375°F/190°C. Slice the mushrooms through the middle (horizontally), and place them on a baking pan. Drizzle with enough olive oil to be able to rub the caps all over. Season both sides with salt and pepper. Place mushrooms gill side down in a single layer and roast for 30 to 35 minutes, or until tender. Remove from the oven and pour off the excess mushroom “juice” into a small prep bowl and set the mushrooms aside to cool.
Set up the breading station. Get out three medium bowls and place 3/4 cups flour in one, in another beat 2eggs plus the leftover egg white and 1/4 cup of mushroom juice from the roasted portobellos (if using), and place the panko bread crumbs in a third bowl and set them aside.
Make the cheese filling. Add all of the cheese filling ingredients to a medium-sized bowl and stir to combine. Shape the filling into 2 equal-sized round mounds that are about 1/2-inch smaller than the diameter of the mushroom caps. Place the cheese mound directly in the center of each mushroom cap enclosing the cheese mixture in between the mushroom halves. Gently press the mushrooms together to “glue” them together. Place the mushrooms into the freezer for 10 minutes to allow them to firm up before coating them.
Coat the cheese-filled mushrooms. Dredge the stuffed mushroom caps in the flour making sure all surfaces are covered, then coat them in the beaten egg ensuring all surfaces are covered, then coat them in the panko bread crumbs ensuring total coverage. Set prepared mushrooms on a plate and refrigerate while heating the oil to deep-fry them.
Fry the mushrooms. Add about 2 to 3 inches of neutral cooking oil to a deep pot or a deep fryer. Heat oil to 350° F/176°C and fry the mushrooms one or two at a time, until golden brown and crisp all over, turning over periodically for a total of about 3 or 4 minutes, or until golden brown. Remove mushrooms to a paper towel-lined plate and sprinkle with a little salt.
Assemble the Shroom burger. Spoon Kelly’s Smoky Burger Sauce onto the bottom buns, add lettuce, and tomatoes, then the mushroom, and top it with more sauce and the top bun and Enjoy!

Notes

If you’re looking for an easier way to make this shroom burger, check out the main post for a shortcut.
If you don’t make your own potato buns, use Martin’s Potato Rolls (they’re the BEST!)

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Sandwiches + Wraps
Method: Oven Roasted + Deep Fried
Cuisine: American

Nutrition

Serving Size: 1 Mushroom Burger