Ultimate Shack Stack Burger Fusion
Indulge in the Ultimate Shack Stack Burger Fusion, where two iconic burgers collide in a culinary masterpiece. This recipe marries the juicy, savory allure of a classic cheeseburger with the earthy, creamy decadence of a crispy stuffed portabella mushroom. Drizzled with zesty ShackSauce and layered with fresh tomatoes and crisp lettuce, each bite delivers a perfect harmony of flavors and textures. Ideal for backyard barbecues or cozy family dinners, this burger will elevate your burger game and satisfy every craving!
4
Servings
700
Calories
22
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 (for frying and oiling sheets)
portabella mushrooms
8 large (4-inch diameter) (caps, cleaned)
kosher salt
2 teaspoons, divided (none)
fresh ground black pepper
1/2 teaspoon, divided (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 (for breading and filling)
panko breadcrumbs
4 cups (none)
large eggs
6 (beaten)
egg yolks
2 (none)
ground beef
2 lbs (formed into patties)
American cheese
8 slices (none)
potato buns
8 (split, toasted, and buttered)
green leaf lettuce
8 pieces (washed and trimmed)
plum tomatoes
16 slices (1/4-inch thick) (sliced)
Instructions
1
Preheat your oven to 375°F (190°C).
2
To make the ShackSauce, combine mayonnaise, Dijon mustard, ketchup, pickle juice, and cayenne pepper in a small bowl. Mix well and refrigerate until serving.
3
For the mushroom preparation, lightly oil two rimmed baking sheets with 2 tablespoons of canola oil. Place the mushroom caps gill side down on the sheets. Brush the tops with another 2 tablespoons of canola oil and season with 1 teaspoon of salt and 1/4 teaspoon of pepper. Bake in the preheated oven for 30 to 35 minutes, or until the mushroom caps are tender. Allow to cool completely.
4
Once cooled, carefully slice each mushroom cap in half horizontally to create a top and bottom.
5
Next, prepare the mushroom filling by combining muenster cheese, cheddar cheese, onion powder, garlic powder, 1/2 teaspoon of flour, egg yolks, and cayenne pepper in a medium bowl. Mix until well combined. Shape this mixture into 8 equal patties, ensuring they are 1/2 inch smaller in diameter than the mushroom caps. Press each patty into the gill side of the bottom half of the mushroom caps, leaving a 1/2 inch border. Press the top half of the mushroom cap firmly onto the filling to seal.
6
For the breading process, set up a dredging station with three wide dishes: one with remaining flour, one with beaten eggs, and the last with panko breadcrumbs. Dredge each stuffed mushroom cap in flour, dip it into egg, and coat it in panko breadcrumbs. Repeat the process to double coat the mushrooms, then refrigerate them while you prepare the burger patties.
7
Form the burger patties by shaping the ground beef into 8 patties (5 inches wide, 1/3 inch thick). Season both sides with remaining salt and pepper and refrigerate.
8
In a deep-frying pot or heavy-bottomed skillet, heat the canola oil to 350°F (175°C), using a thermometer for accuracy. Line a baking sheet with paper towels for draining.
9
Fry the breaded mushroom caps in batches, cooking for about 2 to 3 minutes on each side or until golden brown. Remove and place on the prepared baking sheet to drain.
10
For the burger patties, preheat a large cast-iron skillet over medium-high heat. Working in batches, place the burger patties into the skillet and use a sturdy spatula to press down on each to create a sear. Cook undisturbed for 2 to 3 minutes until a dark crust forms, then flip, pressing lightly again. Top each patty with a slice of American cheese and cook for an additional 1 to 2 minutes until the cheese is melted and the patty is dark golden brown.
11
To assemble, spread ShackSauce on the bottom halves of the toasted potato buns. Layer the cheeseburgers, fried mushrooms, tomato slices, and lettuce. Finish with the top bun. Serve warm and enjoy your Ultimate Shack Stack Burger Fusion!
Nutrition Information
45g
Fat
52.5g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Shack Stack Burger Fusion?
It is a culinary fusion that combines a juicy cheeseburger with a crispy, cheese-stuffed portabella mushroom, topped with ShackSauce, lettuce, and tomato.
How many servings does this recipe make?
This recipe yields 4 servings, though it utilizes 8 burger patties and 8 stuffed mushrooms.
What are the ingredients in the ShackSauce?
The sauce is made from mayonnaise, Dijon mustard, ketchup, pickle juice, and a pinch of ground cayenne pepper.
How do you prepare the portabella mushrooms for stuffing?
The mushroom caps are cleaned, oiled, seasoned, and baked at 375°F for 30 to 35 minutes until tender, then cooled and sliced horizontally.
What kind of cheese is used in the mushroom filling?
The filling consists of a blend of grated muenster cheese and cheddar cheese.
How do you prevent the cheese from leaking out of the mushrooms?
The mushrooms are double-coated in flour, egg, and panko breadcrumbs and refrigerated before frying to ensure a secure seal.
What temperature should the frying oil be for the mushrooms?
The canola oil should be heated to 350°F (175°C) before frying the breaded mushrooms.
How long do you fry the stuffed mushrooms?
Fry the breaded mushroom caps for about 2 to 3 minutes on each side until they are golden brown.
What is the nutritional information per serving?
Each serving contains approximately 700 calories, 45g of fat, 52.5g of carbohydrates, and 35g of protein.
What kind of beef is used for the burger patties?
The recipe calls for 2 lbs of ground beef formed into 8 patties that are 5 inches wide and 1/3 inch thick.
What type of buns are recommended for this burger?
Soft potato buns that are split, toasted, and buttered are ideal for this recipe.
How do you cook the burger patties?
Sear them in a large cast-iron skillet over medium-high heat for 2 to 3 minutes per side, pressing down with a spatula to create a dark crust.
What seasonings are used for the meat?
The burger patties are seasoned simply with kosher salt and fresh ground black pepper.
What are the specific vegetable toppings?
The burger is topped with green leaf lettuce and 1/4-inch thick slices of plum tomatoes.
Does the recipe require a specific brand of mayonnaise?
The ingredient list specifies Hellmann's mayonnaise for the ShackSauce.
What is the purpose of the egg yolks in the mushroom filling?
The 2 egg yolks act as a binder for the cheese and spice mixture inside the mushrooms.
How many eggs are needed in total for this recipe?
You will need 6 large beaten eggs for the dredging station and 2 egg yolks for the mushroom filling.
Should the mushrooms be refrigerated after breading?
Yes, refrigerating the breaded mushrooms while you prepare the burger patties helps the coating set.
What type of mustard is used?
The recipe uses 1 tablespoon of Dijon mustard.
Is there any spice in this burger?
Yes, ground cayenne pepper is included in both the ShackSauce and the mushroom cheese filling for a subtle heat.
How is the burger assembled?
Spread ShackSauce on the bottom bun, then layer the cheeseburger, fried mushroom, tomato, and lettuce before adding the top bun.
What oil is best for frying the mushrooms?
Canola oil is recommended due to its high smoke point and neutral flavor.
What is the total ingredient count?
There are 22 different ingredients used in this recipe.
Can American cheese be substituted?
While American cheese is classic for this fusion, you could substitute it with more cheddar or muenster if desired.
Should the mushrooms be gills up or down during baking?
The mushroom caps should be placed gill side down on the baking sheets during the initial roasting process.
What kind of breadcrumbs are used?
The recipe calls for 4 cups of panko breadcrumbs to provide a light, extra-crispy texture.
What are the seasonings for the mushroom filling?
The cheese mixture is seasoned with onion powder, garlic powder, and cayenne pepper.
How much flour is needed?
A total of 3 cups of all-purpose flour is used, divided between the mushroom filling and the dredging station.
Are the mushrooms seasoned before baking?
Yes, they are brushed with oil and seasoned with salt and pepper before going into the oven.
Is this recipe considered American cuisine?
Yes, it is categorized as American cuisine and is a popular comfort food choice.