Have a go at this sinfully delicious Portobello ‘Shroom Burger that is perfectly crispy with a gooey, cheesy filling. A veggie burger of your dreams.
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Over the winter break, my best friend came over to Chicago for a visit, and we ended up turning it into a whole foodie trip! We tried out so many things over the course of two weeks that by new years eve, we just lounged around and basked in our food high. Even so, the one thing that caught my best friend’s heart and made us go for seconds is Shake Shack’s ‘Shroom Burger. But I totally understand how she feels…cause I’m a sucker for it too!
So here’s my version of the veggie burger that’s inspired by Shake Shack’s! It might take you some time to prep everything, but I promise, the end ensemble will make it all worth your while.
Cheesy ‘Shroom Burger
The core of the ‘Shroom Burger is of course, the mushroom. It’s sliced in half horizontally, then loaded with a mixture of delicious oozing cheese. The mushroom is then coated in panko breadcrumbs, then deep-fried to perfection.
Serve the mushroom patty between two toasted buns with some tomato slices, a cheese slice (is there ever a bad time for more cheese?), lettuce and the special creamy sauce. And voila! A veggie burger of your dreams.
NOTES FOR PORTOBELLO ‘SHROOM BURGER
- Cheese – I used shredded muenster and sharp cheddar cheese for the shroom patty.
- Melt cheese – If you have a blow torch, melt the slice of cheese or melt it for 20 seconds in the microwave.
Some copycat recipes to check out:
More mushroom recipes:
Portobello ‘Shroom Burger
- 2 large portobello mushrooms
- 3/4 cup muenster cheese shredded
- 1/2 cup sharp cheddar cheese shredded
- 1 egg yolk use the egg whites for the dredging
- 1 tsp flour
- 1/4 tsp pepper
- 1/4 cup mayonnaise
- 1/2 tbsp ketchup
- 1/2 tbsp mustard
- 1/2 tbsp sweet relish
- 1/2 tbsp sugar
- 1/4 tsp pepper
- 1/2 tsp chili flakes optional
- 1 egg
- 1/2 cup flour
- 1.5 cups panko crumbs
- 2 burger buns
- tomato sliced
- cheddar/American cheese slices
- Preheat oven to 400 F.
- Remove the stem of the portobello mushrooms or cut the stem so it's not sticking out and rinse the mushroom thoroughly.
- Pat dry and place on a baking tray (preferably baking rack) and season both sides of mushroom with a pinch of salt and pepper.
- Bake for 25-30 minutes or until mushroom is tender.
- Add egg yolk and flour to a bowl and season with pepper. Whisk until well combined.
- Add the 2 cheese in the same bowl. Mix until well combined.
- Once the mushrooms are cooked and have cooled, slice the mushrooms in half horizontally (through the belly) to get two mushroom "patties".
- Take half of the cheese mixture and shape it into a hockey puck the same size as the mushroom.
- Place the cheese puck in between the two halves of the first mushroom. Make sure the cheese mixture does not spill out the sides.
- Wrap tightly with saran wrap so it stays in shape and freeze for at least 30 minutes.
Dredging and Frying
- Break an egg and add the egg whites from before. Whisk and prepare the flour and panko crumbs in separate trays for dredging.
- Heat up oil in a pot over medium heat for deep frying.
- Take one cheesy shroom and coat evenly with flour, the egg then panko crumbs. Repeat with the other mushroom.
- Deep fry for 3-4 minutes or until golden brown.
- Remove from oil and place on a cooling rack.
- Mix all the ingredients for the sauce in a bowl.
- Toast the burger buns and spread a generous amount of the sauce on both sides.
- Place the shroom burger on the bottom part of the burger bun and then a slice of cheese, lettuce, a slice of tomato and the top burger bun. Serve and enjoy!