Shake Shack Mushroom Burger
The Shake Shack Mushroom Burger is a cult favourite for a reason! This recipe brings together a crispy, golden mushroom stuffed with gooey, melty cheese, all sandwiched between soft buns with your favourite toppings.
Ingredients
- 4 Portobello Mushrooms
- 150g Cheddar Cheese
- 150g Emmental Cheese
- 2 Tbsp Plain Flour
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 2 Jalapenos
- 300g Panko Breadcrumbs
- 3 Eggs
- 100g Plain Flour
- Vegetable Oil For Deep Frying
- Lettuce
- 1 Beef Tomato, Sliced for Burgers
- 4 Burger Buns
Shake Shack Sauce
- 100g Mayonnaise
- 1 Tbsp Dijon Mustard
- 1 Tbsp Heinz Ketchup
- 1 Tbsp Pickling Liquid
- ½ Tsp Cayenne Pepper
Step 1
Grate the cheese and finely chop the jalapeños. Mix them with 2 tablespoons of plain flour, garlic powder, and onion powder.
Step 2
Remove the stalks from the mushrooms and carefully slice off the top dome. Flip the mushroom over and generously stuff the inside with the cheese mixture. Place the mushroom dome back on top to seal it.
Step 3
Coat the entire mushroom in plain flour, followed by a dip in the beaten eggs, and then a coating of panko breadcrumbs. Repeat the egg and panko coating around the edges to ensure the mushroom is thoroughly sealed.
Step 4
Heat the oil in a deep pan over medium heat until it reaches the appropriate frying temperature.
Step 5
Fry the mushrooms in the hot oil for 5–8 minutes, or until they turn a rich golden brown.
Step 6
While the mushrooms are frying, toast the buns to golden perfection. In a separate bowl, mix together all the sauce ingredients until well combined.
Step 7
To assemble, start with the bottom bun, followed by the fried mushroom, tomato, and lettuce. Finish with the top bun, generously spread with the prepared sauce.