How to make Shake Shack’s Shroom Burger but without a bun and oven fried | KETO / Low Carb Recipe

portobello mushrooms

🥗Healthier: cauliflower steaks

💰Cheaper: button mushrooms

Cauliflower is lower in calories and mushrooms are more affordable.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns add fiber, while white bread is often cheaper.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: vegan cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and canola oil is more budget-friendly.

Microwave portobello mushrooms in 30-second bursts to release water.

If mushrooms are still watery after microwaving, place them in a toaster oven to dry them out.

Cut munster and kobe jack cheese into slices to fit inside the mushrooms.

Prepare a sauce by mixing mayo, garlic paste, smoked paprika, diced jalapenos, dijon mustard, salt, garlic powder, and pepper.

Lay the mushrooms on paper towels to cool and absorb moisture.

Sandwich the mushrooms together with a layer of mayo and cheese, ensuring the edges are sealed.

Mix unflavored protein powder and crushed pork rinds for breading, adding parmesan cheese for flavor.

Season the protein powder with salt, garlic powder, pepper, and onion powder.

Dredge the mushroom sandwich in the protein powder, then dip in a bean egg wash, and coat with the pork rinds mixture.

Drizzle avocado oil on the coated mushrooms to help achieve a fried look.

Decide on using foil, parchment paper, or a rack for baking; choose a rack for better air circulation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens