Stuffed Portabella 'Shroom Burger with Shack Sauce
Savor the flavors of this delicious Stuffed Portabella 'Shroom Burger, inspired by the iconic Shake Shack delight! Perfect for vegetarians and mushroom lovers alike, this burger features hearty portabella caps each stuffed with a creamy blend of muenster and cheddar cheeses, perfectly seasoned to please your palate. The signature Shack Sauce, a zesty combination of mayonnaise, Dijon mustard, and a hint of tangy pickle brine, elevates this burger to new heights. Served on toasted potato buns with fresh lettuce and juicy tomatoes, each bite is a burst of flavor. Impress your friends at your next cookout or enjoy a satisfying lunch with this crowd-pleasing recipe!
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Hellmann's mayonnaise
1 cup (none)
Dijon mustard
1 tablespoon (none)
ketchup
3/4 teaspoon (none)
pickle juice
1/4 teaspoon (none)
ground cayenne pepper
1/8 teaspoon (none)
canola oil
6 cups (divided)
portabella mushrooms
8 (stems removed, 4-inches wide)
kosher salt
1 teaspoon (none)
fresh ground black pepper
1/4 teaspoon (none)
muenster cheese
1 1/2 cups (grated)
cheddar cheese
1 1/2 cups (grated)
onion powder
1/2 teaspoon (none)
garlic powder
1/8 teaspoon (none)
all-purpose flour
3 cups (divided)
panko breadcrumbs
4 cups (none)
large eggs
6 (beaten)
egg yolks
2 (none)
potato buns
8 (toasted)
green leaf lettuce
8 leaves (none)
plum tomatoes
8 slices (none)
Instructions
1
Preheat your oven to 375°F (190°C).
2
To make the Shack Sauce, combine mayonnaise, Dijon mustard, ketchup, pickle juice, and cayenne pepper in a small bowl. Mix well and refrigerate until you're ready to assemble the burgers.
3
Lightly oil two rimmed baking sheets with 2 tablespoons of canola oil. Place portabella mushroom caps, gill side down, on the baking sheets. Brush the tops with another 2 tablespoons of oil and season with kosher salt and black pepper. Roast in the oven for 30 to 35 minutes, or until tender. Allow to cool completely before slicing horizontally in half, ensuring to cut evenly without creating holes.
4
For the mushroom filling, mix together muenster cheese, cheddar cheese, onion powder, garlic powder, 1/2 teaspoon of flour, egg yolks, and cayenne pepper in a medium bowl. Form the filling mixture into 8 equal patties, making them 1/2 inch smaller in diameter than the mushroom caps.
5
Place one cheese patty inside each mushroom cap's gill side, leaving a 1/2 inch border. Press the top half of the mushroom firmly onto the filling, sealing it. If sealing is tough, you may need to remove some cheese mixture.
6
Set up a breading station with three wide dishes: one for the remaining flour, one for the beaten eggs, and one for panko breadcrumbs. Dredge each stuffed mushroom in flour, dip in egg to coat completely, then dredge in panko breadcrumbs. Repeat this breading process for each mushroom and refrigerate them while heating the oil.
7
In a heavy-bottomed pot, heat remaining canola oil to 350°F (175°C) over medium-high heat. Line a baking sheet with paper towels for draining.
8
Fry the breaded mushrooms in batches, carefully turning them once, until they are beautifully golden brown on each side, about 2 to 3 minutes. Remove the mushrooms and place them on the prepared baking sheet to drain excess oil.
9
Assemble the burgers by placing a fried mushroom patty on the bottom half of each toasted potato bun. Top with slices of plum tomato and a leaf of green leaf lettuce. Spread a generous amount of Shack Sauce on the top bun and close the burger. Serve immediately while hot!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Stuffed Portabella 'Shroom Burger?
It is a vegetarian-friendly burger featuring portabella mushroom caps stuffed with a blend of melted muenster and cheddar cheeses, then breaded and fried until crispy.
What are the ingredients in the signature Shack Sauce?
The sauce is a zesty blend of mayonnaise, Dijon mustard, ketchup, pickle juice, and ground cayenne pepper.
How many burgers does this recipe make?
This recipe is designed to make 8 burgers.
What kind of cheese is used for the stuffing?
The filling uses a combination of 1.5 cups of grated muenster cheese and 1.5 cups of grated cheddar cheese.
At what temperature should I roast the portabella mushrooms?
The mushroom caps should be roasted in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius).
How long should the mushrooms roast?
Roast the mushroom caps for 30 to 35 minutes until they are tender.
What seasonings are in the mushroom filling?
The cheese mixture is seasoned with onion powder, garlic powder, and cayenne pepper.
How do you prepare the breading station?
Set up three dishes: one for all-purpose flour, one for beaten eggs, and one for panko breadcrumbs.
What is the frying temperature for the mushrooms?
The canola oil should be heated to 350 degrees Fahrenheit (175 degrees Celsius) before frying.
How long do you fry the breaded mushrooms?
Fry the mushrooms in batches for 2 to 3 minutes per side until they are golden brown.
What type of bun is best for this burger?
Toasted potato buns are recommended to complement the textures of the mushroom and sauce.
What toppings are suggested for assembly?
The burger is topped with green leaf lettuce and slices of plum tomato.
Should the mushrooms be cooled before stuffing?
Yes, allow the roasted mushrooms to cool completely before slicing them horizontally to avoid tearing.
How do you seal the cheese inside the mushroom?
Place the cheese patty inside the cap, leave a border, and press the top mushroom half firmly to seal; the breading process also helps keep it contained.
What is the purpose of adding flour to the cheese mixture?
A small amount of flour (1/2 teaspoon) is added to the cheese to help bind the filling together.
Can I make the Shack Sauce in advance?
Yes, it is recommended to mix the sauce and refrigerate it until you are ready to assemble the burgers.
What type of oil is used for both roasting and frying?
Canola oil is used for its high smoke point and neutral flavor.
Why do you use egg yolks in the cheese filling?
The two egg yolks act as a binder to help form the cheese and spices into stable patties.
How do I prepare the portabella caps before roasting?
Remove the stems, ensure they are about 4 inches wide, brush with oil, and season with salt and pepper.
What breadcrumbs provide the crunch for this recipe?
Panko breadcrumbs are used to give the mushroom patties a light and extra-crispy exterior.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian burger recipe that uses mushrooms and cheese as the primary protein source.
How do I slice the mushrooms for stuffing?
Slice the roasted caps horizontally in half, ensuring an even cut so there are no holes for the cheese to leak through.
How many eggs are needed for the breading process?
The recipe calls for 6 large eggs, beaten, to coat the mushrooms during breading.
Can I use different toppings?
While plum tomatoes and green leaf lettuce are traditional for this style, you can customize with pickles or onions.
Should I refrigerate the mushrooms after breading?
Yes, the instructions suggest refrigerating the breaded mushrooms briefly while you heat the frying oil.
How do you drain the oil after frying?
Place the fried mushroom patties on a baking sheet lined with paper towels to absorb any excess oil.
What is the size of the cheese patty relative to the mushroom?
The cheese patties should be formed about 1/2 inch smaller in diameter than the mushroom caps to allow for sealing.
Does the recipe use kosher salt?
Yes, 1 teaspoon of kosher salt is used for seasoning the mushrooms during the roasting stage.
What gives the Shack Sauce its slight kick?
A small amount (1/8 teaspoon) of ground cayenne pepper provides the subtle heat in the sauce.
How should I serve the burgers?
Serve them immediately while hot to enjoy the melted cheese center and crispy crust.