SHAKE SHACK Shroom Burger, BUT VEGAN! Cheese Stuffed, Deep Fried Mushrooms!

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.

Make the Shack Sauce by mixing together Mayo, Pickle Juice, Ketchup, Cayenne, and Garlic Salt to taste. Adjust ingredients as desired for flavor.

Set the Shack Sauce aside in the fridge.

Prepare the filling by mixing together Mayo, Shredded Cheese, Nutritional Yeast, Cayenne, Smoked Paprika, and Garlic Salt in a bowl.

Remove the stems and gills from the Portobello Mushrooms using a spoon.

Place the cleaned mushrooms on a plate and cover with plastic wrap.

Microwave the mushrooms to steam them until they shrink by about 50%, or roast in the oven at 375°F with olive oil if preferred.

Let the mushrooms cool slightly, then dry them with a paper towel to remove excess water.

Stuff the mushrooms with the cheese mixture, being careful not to spread it too far to the edges to avoid difficulty sealing them.

Set up a dredging station with seasoned flour, Just Egg or Vegan Buttermilk, and Panko.

Coat each mushroom in flour, then dip in Just Egg or Vegan Buttermilk, and finally coat in Panko.

Heat oil in a pot to 350-375°F.

Fry the stuffed mushrooms until golden brown, then let them rest on a wire rack.

Assemble the burger by spreading the Shack Sauce on the bottom bun, adding the fried mushroom, and then placing the top bun on.

Wrap the burger to help keep it together before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens