Fry
The Shake Shack 'Shroom Burger
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14 Reviews
andrea S.
August 13, 2023
I made these with a few tweaks based on comments (thank you!) and they turned out well. I used 6" portobellos and cut them in half before roasting, and roasted the halves cut side together. I stirred up the cheese mixture (ground onion powder not fresh), formed into patties with the fork and refrigerated them. After assembly and dredging, I put them in the fridge for ~30 mins. I cooked them in our mini fryer which kept the temp at 350 degrees and nearly all the oil was left afterwards. Because the cutting in half is kinda challenging, I really thought the cheese was going to spill out in the fryer, but nope. They all stayed together & fried crisp with no leakage. The shake sauce needs a bit more zip, but otherwise we all agreed we enjoyed them for a Saturday night dinner. I think the fryer really helped cook them through while maintaining the coating, and kept them from being greasy.
Cindy
July 6, 2023
I made this for dinner last night. I did take advice and cut the mushroom caps before cooking. Great Tip!! These were extremely YUMMY! Thanks for the great recipe.
TeenCook
March 31, 2023
This is an awesome recipe! I cooked these for my family and they were amazing!
Steve
September 21, 2020
These are awesome! I think the issue some cooks are having has to do with how thick the caps are. No 2 portabellos are going to be the same. Even if you do the double cap burger they come out great.
Nicole A.
July 25, 2020
Agree with Allan, you should cut the caps before roasting because they're too flimsy afterwards, which leaves room for error. Just cut the cap before, and roast as you would normally with the top slice still on top of its lower half. These were a little nerve-wracking to make, and not as mindlessly easy as it appears in the video, but ultimately delicious and crispier than what I get in Shake Shack. I used a gluten-free flour blend (Bob's Red Mill garbanzo bean blend, to be specific) and gluten-free panko (Ian's, to be specific) and it was perfectly crisp.
Allan
November 24, 2019
When I roast these, as the recipe asks for, the mushrooms flatten and there isn't anyway for me to cut them as the recipe calls for. The first time I made them I ended up using two mushrooms for each burger and putting the cheese in the middle. Tonight I'm just stuffing the gills and hoping for the best. Any suggestions?
Ellis D.
August 8, 2018
I absolutely loved it. I just wanted to say that some mushrooms will not be able to cut the cap. If you refrigerate the cheese mix (cheesy goodness) it will not crumble nor make a mess. I will try to bake it next time, bc it's too oily .
louisez
February 18, 2018
Big oops. What I meant to ask if these can be baked. Sorry for the typo. Want to make these for someone for whom oil/frying is a problem. Thanks!
Teresa G.
February 20, 2018
I have both baked and air-fried these for a healthier option and they tasted great! My three boys ate them up and asked for more!
Keith
January 10, 2018
Remove the gills from the caps, or no? My first attempt was with gills removed and the caps shriveled so much during roasting I couldn't slice them. Ended up combining 2 caps with filling in between.
Ellis D.
August 8, 2018
I only removed the stem not the gills. And I saved the juices for next soup or rice.
Teresa G.
June 26, 2017
Made this for my family tonight and even our young sons tore them up! We love anything Shake Shack, but these were a definite hit! Thanks! :)
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