• Thee Burger Dude

Shake Shack Shroom Burger


Let's VEGANIZE the iconic Shroom Burger from Shake Shack! We're gonna take some Portabella Mushrooms, stuff them with some vegan cheese and then bread and fry them!


This burger is so much easier than I had imagined when I first thought about making it. In fact, I think I took so long to tackle it because I assumed it would be difficult, but nothing is further from the truth!


It's also ridiculously delicious! I've had the original from Shake Shack years ago before going vegan, and it was pretty good, but for some reason this one is better? One thing I remember NOT liking was how when I bit into it, the cheese was molten and kinda just oozed out onto the tray. I get it, it's a novelty thing, but I'd rather eat the cheese with the burger! So since vegan cheese doesn't exactly melt or stretch the same as dairy cheese, this is actually a bonus as the cheese definitely gets melty, but it doesn't cascade out of the burger!



Regarding the cheese filling, I highly suggest using the smallest size on your box grater, and grating your own cheese from a block if you can. The texture will be better and it'll melt a lot nicer! You might have some leftover cheese filling, depending on the size of your mushrooms. You can either make more burgers with it, or you can use it as a dip or sandwich spread, it's super good, I eat it with a spoon!


For the dredging station, I used Just Egg for the wet, but you could easily swap that out with a vegan buttermilk made with unsweetened plant milk and apple cider vinegar (or lemon juice).


And lastly, the Shack Sauce I made was a bit different from the other copycat recipes I found. When I made it according to those recipes (they all seem to be in agreement about ingredients) it was good, but wasn't quite zippy enough for me. So I just added a little bit more of the zippier ingredients. Maybe my tastebuds are shot, but it was way better!


For frying, I used an electric fryer, which I now prefer over a traditional pot and fry thermometer. It's so much easier, mostly because it keeps the temperature at a steady 375° F! If you are interested, HERE'S A LINK to the one that I used. This post isn't sponsored but that is an affiliate link, which means I get a little commission but at no extra cost to you!


You can also AIR FRY these and I'll leave a LINK HERE for my Air Fryer recommendation. They aren't as decadent when you air fry them, but they are still SUPER TASTY so if you prefer to Air Fry, definitely give it a go!


I haven't Air Fried these (except to reheat them) but I would recommend just spraying them with a bit of cooking oil, and air frying at 380° F, then flipping and spraying down any dry panko every 5 minutes until they are golden brown and cooked through.


And here's a handy dandy video to show you how to make these too!



Tips for Deep Frying:

  • Use an electric Deep Fryer like this FryDaddy.

  • If not using an electric deep fryer, get a deep fry thermometer. You can use a different one if you fry in a pan, but for my money, the deep fry thermometer has been a big help. I like to fry at 375° F.

  • Use a wire rack after frying to prevent the patty from steaming itself and getting soggy.

  • Don't use olive oil to fry. You need to use something with a high smoke point, I usually fry with peanut or vegetable oil.

  • Shake off the excess flour and batter when you dredge.

  • You can freeze these for later, just Air Fry to reheat (I would do it at 380° in 5 - 6 minute increments and check until it's heated through).

Here's a recipe breakdown!

First, prepare your cheese filling and set aside in the fridge.


Next prep your mushrooms but taking out the stem and scooping out the inside (I call them mushroom hair!)


Add your shrooms to a plate, cover with saran wrap, and microwave for 4 minutes.


Once they are cool enough to handle, pat them dry.


Fill them up with the cheese mixture.


Press them together. Swipe off any cheese that seeps out! Or leave it, up to you!


Prep your dredging station.


Coat 'em up!


Fry!


Remove when golden brown.


Add the sauce!


Assemble and chow down!


If you are interested in recommendations for Kitchen Gear, Spices & Pantry Items, or what I use for my Photos and Videos, please click HERE!


This post contains affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y'all. Thanks buds!


RECIPE

Makes 2 Burgers

  • 4 portabella mushrooms

  • 2 Burger buns

  • Lettuce

  • Tomato slices

  • 1/4 cup vegan egg (like Just Egg) or sub plant milk and 1 tsp vinegar

  • 2 Tbsp flour

  • Few dashes garlic salt

  • 1/3 cup panko breadcrumbs

  • Oil for frying (recommend Peanut, Vegetable or Canola)

Cheese Filling

  • 1/4 cup vegan mayo

  • 2 oz grated vegan cheese (I suggest grating your own over pre-grated)

  • 1 tsp nutritional yeast (or to taste)

  • Few dashes of smoked paprika

  • Few dashes garlic salt


Shack Sauce

Makes extra sauce (you won't be mad)

Feel free to adjust to your taste too!

  • 1/4 cup Vegan Mayo

  • 1 Tbsp dijon mustard

  • 1 Tbsp ketchup

  • 1 Tbsp pickle brine

  • Few dashes of cayenne

  • Few dashes garlic salt


INSTRUCTIONS

  1. Combine ingredients for Shack Sauce and set aside in fridge.

  2. Combine ingredients for Cheese filling and set aside in fridge.

  3. Prepare your dredging station. Add panko breadcrumbs to a bowl, add the flour and a couple dashes of garlic salt to another bowl. Then add your vegan egg (or plant milk and vinegar) to another bowl.

  4. Take off the stem and scoop out the gills of the mushrooms and discard. Place the shrooms on a plate and cover in plastic wrap and microwave for 4 minutes. You can also brush them with some olive oil and roast in the oven at 375° F for 30 minutes.

  5. Remove from the oven or microwave (careful they will be hot, and the liquid they've released will be hot too!) Once cool enough to handle, pat dry with a paper towel.

  6. Fill up one mushroom cap with the cheese filling. You'll need more or less depending on the size of the mushroom. You might have left over filling, but it can be used as a dip, or on a sandwich!

  7. Press two mushroom caps together to seal in the cheese.

  8. Dredge your mushrooms in the flour, then the vegan egg or buttermilk, and lastly the panko. Make sure you get them completely coated in all three!

  9. Heat up oil to 375° F either in an electric deep fryer, or a dutch oven with a deep fry thermometer.

  10. Once oil is up to temperature, carefully place your mushroom burger in, and let it fry until it's golden brown. Once done, remove and add to a wire rack.

  11. While the mushroom burger cools, assemble the rest of your burger with the Shack Sauce, lettuce and tomato, and whatever other toppings you want! Add the mushroom burger and dig in!

  12. ENJOY!

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