Shake Shack 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.

Wipe down the mushroom caps with a paper towel and remove the stems.

With a spoon, scrape out the gills of the mushrooms to make room for cheese.

Place the caps on a baking sheet, drizzle with extra virgin olive oil on both sides, and rub it in.

Season both sides with salt, freshly cracked pepper, dried oregano, and chili flakes, rubbing it all in.

Place the mushrooms gillside up in the oven and roast for about 15 minutes at 400°F.

While the mushrooms roast, prepare the special sauce by mixing bomba and mayo to your desired ratio and place it in the fridge.

Grate 80 grams each of low moisture mozzarella, provolone, and parmesan reggiano, mix together, and set aside.

At the 10-minute mark, check the mushrooms, drain any liquid, and flip them over to finish cooking for another 5 minutes until tender.

Once done, let the mushrooms cool down, then divide the cheese and stuff the mushrooms by forming the cheese into a disc shape and placing it on one mushroom cap, topping it with the other cap and squeezing to form a patty.

Set up a dredge and breading station: in one plate, mix 75 grams of all-purpose flour with salt, pepper, and smoked paprika; in another plate, crack and whisk 1-2 eggs; in the last plate, mix 100 grams of regular breadcrumbs with 100 grams of panko and season with salt and pepper.

Take a mushroom patty, coat it in flour, dip it in egg, then coat it in breadcrumbs, then back into the egg and breadcrumbs for a second coating, pressing to seal any openings.

Place the patties in the freezer to firm up while preparing to fry.

Fill a pan with enough canola oil to cover half of the patty and heat to about 375°F, using the toothpick trick to check readiness.

Once the oil is hot, carefully place the patties in the oil and fry both sides until golden brown, about 1-2 minutes per side, watching closely.

Remove the patties to a plate lined with paper towel to soak up excess oil and season with flaky salt.

To build the burger, grab a toasted burger bun, spread some bomba mayo, place the mushroom patty on top, add slices of tomatoes seasoned with salt and pepper, and Boston lettuce, then top with any additional fixings you like.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens