I applaud Shake Shack’s ‘Shroom Burger for successfully driving meat-eating customers to choose a vegetarian option. Not because these customers are trying to play off choosing the healthy option at a restaurant doling out cheeseburgers, but because they actually want it.
That’s vegetarian cooking I can get behind.
This burger copycats their signature mushroom sandwich.
The Shack knows full well that my neighborhood runs rampant with a Dual-Income-No-Kids crowd and there’s nothing stopping them from charging $13 for a burger. Cheese fries to round out the meal are a necessary extra purchase, and add a concrete to that and you might as well have sat down somewhere and ordered a filet Oscar and a mid-label bottle of Merlot.
I’m not hating on Shake Shack. And I’m exaggerating, of course.
I treated the portabella patty like a cheeseburger, complete with flavors that highlight its cheeseburger-ness, which mushrooms generally do a good job of mimicking. So white onion, pickle chips and special sauce are a necessity here.
This is a keep it simple, stupid, recipe. The cheese oozage from portobella mushroom is heavenly, and I don’t want to detract from that.
I can’t wait for you to try this burger. Double stack those portabellas for a showstopping presentation. A photoshoot will certainly be in order.
Share your favorite ‘shroom burger recipes if you have them. 😊
I N G R E D I E N T S
Makes 2 ‘shroom burgers.
F o r t h e B u r g e r s
- 2 portabella mushrooms, cut in half lengthwise, stems intact
- 1 / 2 cup panko breadcrumbs
- 1 / 4 cup flour
- 1 egg, beaten
- 1 teaspoon garlic powder
- 1 / 2 teaspoon salt
- 1 / 2 teaspoon pepper
- 2 sesame hamburger buns
- 1 teaspoon butter, salted or unsalted
- 1 cube, approximately 2 oz. Velveeta cheese
- 2 American Kraft Singles cheese slices
- Vegetable oil, for frying
- 1 / 4 medium white onion, diced
- 4 dill pickle chips
- 4 tablespoons Special Sauce from Hankerings’ Cheeseburger á la Big Mac, recipe below.
F o r t h e S p e c i a l S a u c e
- 6 tablespoons mayonnaise
- 3 teaspoons ketchup
- 2 teaspoons yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 pickle chips, minced finely
- 1 / 2 teaspoon pickle juice
- 2 dashes Tabasco hot sauce
- Pinch of salt
- Pinch of pepper
D I R E C T I O N S
- Combine the flour, garlic powder, salt and pepper and set aside.
- Combine all the Special Sauce ingredients and set in fridge while you prepare the rest of the ingredients.
- In a buttered skillet, toast the buns. Set aside.
- Cut the portabella mushrooms in half lengthwise, keeping the stems intact, and carve out some of the flesh from the inside of the mushroom cap so there is enough room for the cheese cube when you put the halves together.
- Place one cube Velveeta cheese in between two portabella mushrooms halves, forming an enclosure.
- Dredge the mushroom package in the flour mixture, then the egg, then the panko. Secure each mushroom with 3 toothpicks, snipping the tip off each toothpick so the mushrooms are fully submergible in the oil.
- In a skillet, add enough oil so there is 2 inch depth. Once the oil is frying temperature (use a pinch of flour to test to the oil readiness), fry the mushrooms for about 2-3 minutes until the panko is golden brown, flipping once.
- Smear 1 tablespoon of the special sauce on both sides of the buns. To assemble, remove the toothpicks and put a Kraft single on top to begin melting. Then place the mushroom on the bun, followed by the onion, pickle chips, and then the bun lid.
- Cut in half, and enjoy immediately.