How to make the 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.

Preheat oven to 180C/360F.

Place both mushrooms on a baking tray, drizzle with olive oil and season with salt and pepper.

Roast mushrooms for 25-30 mins. Then remove and leave to cool.

For the sauce, combine ketchup, mayo, mustard, vinegar and cayenne. Leave aside.

For the filling, mix 50g of grated cheddar and gouda in a bowl, with cayenne, salt and 1 egg yolk. (Leave remaining whites for later).

Ball up filling and place on inside of one mushroom cap, covering with the second.

Crack one egg in a bowl and combine with remaining egg white from earlier.

Set up breading station with flour, egg and breadcrumbs.

Dredge stuffed mushrooms into flour, then the egg mixture and then into panko breadcrumbs.

Lower into oil and fry at medium heat for 2 minutes on either side. (Total 4 mins)

Assemble burger with sauce, tomato, lettuce and the warm and crispy mushroom burger.

Cooking Techniques

Spice Level:

Dietary

Allergens