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Diy shake shack shroom burger

DIY Shake Shack ‘Shroom Burger

Why do we love the Shake Shack ‘Shroom Burger so much? Well, everyone knows mushrooms taste best stuffed with breadcrumbs and cheese — the flavor combo that launched a million appetizers. And the molten hot heart of this portobello burger is just that: a deeply savory, ooey-gooey mess of melted cheese, aromatics, and breadcrumbs. Once stuffed, it’s coated in more bread crumbs and deep fried, so it’s super crunchy on the outside, tender and meaty on the inside. Drizzled with burger sauce and plated with a pile of crinkle fries, it’s everything you love in a fast food veggie burger … but at home, where it’s cozy.

Dinner

DIY Shake Shack ‘Shroom Burger

Serves: 4

Ingredients

For the burger sauce:

½ cup yellow mustard

¼ cup mayonnaise

¼ cup ketchup

2 Tbsp rough chopped cornichon pickles

Kosher salt, to taste

Freshly ground Gelson’s black pepper, to taste

For the mushroom burger:

4 large portobello mushrooms, stem removed

¼ cup canola oil, plus more for deep frying

2 tsp kosher salt, divided, plus more to taste

1 tsp freshly ground Gelson’s black pepper, divided

1 ½ cups plus ¼ tsp Gelson’s organic all-purpose flour, divided

3 Gelson’s large eggs plus 1 egg yolk, divided

2 cups panko breadcrumbs

1 ½ cups shredded muenster cheese

½ cup shredded cheddar cheese

½ tsp Gelson’s organic onion powder

½ tsp Gelson’s garlic powder

⅛ tsp Gelson’s cayenne powder

For assembling:

2 Tbsp unsalted butter

4 potato hamburger buns

Butter lettuce, for serving

Sliced tomato, for serving

French fries, for serving

Directions

To make the burger sauce: In a medium bowl, whisk together the mustard, mayonnaise, ketchup, and cornichons until fully incorporated. Season with salt and pepper. Set aside.
To make mushroom burgers: Preheat the oven to 375°.
Place 4 portobello mushrooms on a large baking sheet. Brush each mushroom with 1 tablespoon of canola oil until evenly coated.
Season each cap with ½ teaspoon salt and ¼ teaspoon pepper. Bake for 30 to 33 minutes or until tender.
To make the filling: In a large bowl, mix together ¼ tsp of the flour and the egg yolk, muenster, cheddar, onion powder, garlic powder, and cayenne powder until well combined.
Evenly divide the filling into 4 portions and form each into a disk, about ½’’ smaller in diameter than the mushroom caps.
Slice the mushrooms in half horizontally, like a hamburger bun. Place 1 cheese disk between each halved mushroom, and press down to secure the cheese.
In one shallow dish add the remaining 1 ½ cups flour, in a second shallow dish whisk together three eggs until streak free, in a third shallow dish add 2 cups panko.
Dredge each mushroom in the flour, shaking off any excess. Fully coat with the egg mixture, then cover it in panko. Transfer the mushrooms to a sheet pan and chill in the refrigerator for at least 30 minutes and up to 3 hours.
When you’re ready to fry the mushrooms, fill a medium heavy-bottomed pot halfway with canola oil. Heat the oil to 350º over medium-high, using a candy thermometer to track the temperature. Note: Adjust your stove temperature throughout frying to ensure the oil stays at 350º.
Place two mushrooms in the hot oil and fry for about 8 minutes, using a heat-proof slotted spoon to turn the mushrooms halfway through, or until both sides are golden brown and the cheese is melted in the middle.
To assemble the burgers: In a large nonstick skillet over medium low heat, melt the butter. Place the hamburger buns cut-side down on the skillet and toast until golden brown, about 3 minutes.
Spread a spoonful of sauce on each bun, then top with the mushrooms, lettuce, and tomato, and close up the burger.
Enjoy immediately with your favorite french fries.

Recipe adapted: Food 52

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