Burgers
Shake Shack Inspired 'Shroom Burger
A crisp-fried portobello patty with a molten cheddar-and-Muenster center, stacked on a toasted potato bun with lettuce, tomato, and tangy burger sauce.
Inspired by Shake Shack
Prep
45 min + 30 min chill
Cook
25 min
Serves
4 servings
Difficulty
Hard
Method
Recipe notes
Roasting and blotting the mushrooms before stuffing is essential: raw portobellos release enough water to burst the coating. Pair caps by diameter, keep the cheese inside the rim, and chill before breading so the two halves behave like one patty.
Planning, storage, and serving
Storage and reheating
Refrigerate fried patties within 2 hours and use within 2 days. Reheat on a rack at 400°F until hot and crisp; store buns, vegetables, and sauce separately and do not refry cooked patties in deep oil.
Make-ahead tips
Roast and cool mushrooms a day ahead. Stuff and bread the patties up to 4 hours ahead and refrigerate uncovered on a rack; mix the sauce up to 4 days ahead.
What to serve with it
- - Crinkle-cut fries
- - Dill pickle spears
- - Lemony arugula salad
Equipment needed
- - Rimmed sheet pan with wire rack
- - Heavy frying pot and thermometer
- - Three shallow breading bowls
Difficulty explained
Removing mushroom moisture, sealing molten cheese between paired caps, and maintaining frying temperature require careful sequencing and make this an advanced copycat.
Nutrition estimate
Calories
690
Protein
24g
Carbs
62g
Fat
39g
Sat. fat
15g
Fiber
6g
Sugar
9g
Sodium
1120mg
Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Plain Greek yogurt
Replace up to half the mayonnaise with plain Greek yogurt.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Monterey Jack
Use the same amount of freshly shredded Monterey Jack.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Skipping the roast-and-blot step traps mushroom liquid inside and can cause a soggy crust or dangerous oil spatter.
- Cheese piled to the edge leaks into the oil; leave a clear rim and press paired caps firmly before chilling.
- Cutting immediately releases very hot cheese and drains the center, so allow a brief rack and assembly rest.
Nutrition Context
- Mushrooms provide savory depth and some fiber, while the cheese, breading, sauce, and frying make this an indulgent vegetarian entrée.
- Serving with a sharp salad instead of fries reduces the overall richness without changing the burger itself.
FAQ
Why use two mushroom caps per burger?
The paired caps enclose the cheese and create a substantial patty with a molten center rather than a simple grilled mushroom.
Can I bake the patties?
Yes. Spray generously with oil and bake on a rack at 425°F until crisp and hot, flipping once; the crust will be less uniformly brown.
Why remove the gills?
Removing them creates more room for cheese and reduces dark liquid that can stain and soften the coating.
How do I prevent cheese leaks?
Cool and blot the caps, keep cheese away from the rim, pair caps closely by size, and chill before breading.
Can I use one very thick cap?
You can make a grilled mushroom burger, but it will not have the enclosed molten-cheese structure of this recipe.
What sides pair best with this dish?
Crinkle fries are classic, while dill pickles or lemony arugula cut through the fried crust and cheese.