Shake Shack’s ’Shroom Burger

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.

Prepare the mushroom caps by cleaning and removing the stems.

In a bowl, mix together the grated Muenster, cheddar, minced onion, minced garlic, and a dash of kosher salt to create the filling.

Stuff each portobello mushroom cap with the cheese mixture.

Set up a breading station with flour, beaten eggs, and panko breadcrumbs.

Dredge each stuffed mushroom cap in flour, dip in the egg mixture, and coat with panko breadcrumbs.

Heat canola oil in a deep fryer or large pot for deep-frying.

Carefully add the breaded mushroom caps to the hot oil and fry until golden brown and crispy.

While the mushrooms are frying, prepare the ShackSauce by mixing mayonnaise, Dijon mustard, ketchup, pickling brine, and cayenne pepper in a bowl.

Once the mushrooms are cooked, drain them on paper towels.

Toast the hamburger buns and assemble the burgers with the fried mushroom caps, ShackSauce, lettuce, and tomato slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens