The Shroom Burger from Shake Shack features a crispy, golden-fried portobello mushroom filled with melted mozzarella and cheddar cheeses, nestled in a soft, toasted bun with fresh lettuce, tomato, and ShackSauce, offering a savory and satisfying vegetarian indulgence.
Equipments
- Deep fryer
- Slotted spoon or frying basket
- Cheese grater
- Mixing bowl
- Tongs
- Baking tray or plate (for assembly)
- Oven or toaster (for toasting buns)
- Knife
- Cutting board
- Spoon or spatula
Ingredients
- 2 large portobello mushroom caps
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Salt
- Black pepper
- Vegetable oil (for frying)
- 2 hamburger buns
- Butter (for toasting buns)
- 4 leaves Romaine or green leaf lettuce
- 2 slices ripe tomato
- ShackSauce (mayonnaise, ketchup, Dijon mustard, dill pickle brine, garlic powder, paprika, cayenne pepper)
Portobello mushroom caps should be large and firm for optimal texture and flavor in the Shroom Burger. Use a mixture of shredded mozzarella and cheddar cheeses to create a gooey, melty filling that enhances the burger's savory profile. Panko breadcrumbs provide a crispy coating, while properly seasoning the flour and egg mixture with salt and pepper ensures balanced taste. Vegetable oil needs to be heated to the right temperature for deep frying to achieve a golden, crunchy crust without absorbing excess oil. Your homemade Shroom Burger from Shake Shack copycat menu will closely replicate the beloved original when these ingredient tips are followed precisely.
Instructions
- Preheat deep fryer with vegetable oil to 350°F (175°C).
- Grate mozzarella and cheddar cheese, then mix together in a bowl.
- Gently cut a slit in the side of each portobello mushroom to create a pocket, being careful not to cut through.
- Stuff each mushroom with the cheese mixture, pressing to seal.
- Season mushrooms with salt and black pepper.
- Dredge mushrooms in flour, shaking off any excess.
- Dip mushrooms in beaten eggs.
- Coat mushrooms in panko breadcrumbs, pressing to adhere.
- Carefully lower mushrooms into the hot oil with a slotted spoon or frying basket.
- Fry until golden brown and crispy (about 3-4 minutes per side).
- Remove mushrooms and drain on a paper towel-lined tray.
- Butter and toast hamburger buns in oven or toaster until golden brown.
- Spread ShackSauce on the top and bottom halves of each bun.
- Layer lettuce and tomato slices on the bottom bun.
- Place fried, cheese-stuffed mushroom on top of the vegetables.
- Cover with the top bun.
- Serve hot.
Substitution
The Shroom Burger from Shake Shack copycat menu is a delicious vegetarian option featuring a crispy fried portobello mushroom stuffed with melted mozzarella and cheddar cheeses. If you don't have panko breadcrumbs, crushed cornflakes or regular breadcrumbs can be used as substitutes for a similar crunch. When frying, use a deep fryer or a heavy-bottomed pan with enough oil to fully submerge the mushroom for even cooking. Your buns can be toasted in a toaster oven or on a skillet if an oven is unavailable. To customize, swap Romaine lettuce for baby spinach or arugula, and adjust ShackSauce ingredients to suit your taste preferences.
Tips
Make sure your vegetable oil is consistently heated to 350degF (175degC) before frying to achieve a perfectly crispy and golden exterior without sogginess. When creating the mushroom pocket, gently cut a slit without piercing through to prevent cheese leakage during frying. Press the panko breadcrumbs firmly onto the coated mushrooms to ensure they adhere well and create a crunchy crust. Toast your buns with butter for added flavor and texture, and spread ShackSauce evenly to complement the savory mushroom and melted cheese filling in your Shroom Burger.
Nutritions
The Shroom Burger offers a rich source of protein and calcium from the melted mozzarella and cheddar cheeses inside the portobello mushroom cap. The deep-fried coating adds a crispy texture but also increases the calorie and fat content, primarily from vegetable oil. Fresh lettuce and tomato contribute essential vitamins and dietary fiber, enhancing the overall nutritional profile. Your meal delivers a balanced mix of macronutrients, combining savory indulgence with vegetarian-friendly ingredients.
Storage
Store leftover Shroom Burgers by wrapping them tightly in aluminum foil or placing them in an airtight container to retain moisture and prevent sogginess. Refrigerate for up to 2 days, and reheat in an oven at 350degF (175degC) for 10-15 minutes to maintain crispiness of the fried portobello mushroom and melted cheese. Avoid microwaving, as it may cause the bun to become soggy and the cheese to lose its creamy texture.
Variation or Alternatives
You can substitute the portobello mushrooms with large eggplant slices for a different texture and flavor. Instead of deep frying, try baking the breaded mushrooms at 400degF (200degC) for 20-25 minutes to reduce oil use while maintaining crispiness. Swap the mozzarella and cheddar cheese blend for vegan cheese alternatives if you prefer a plant-based option. Experiment with adding fresh herbs like thyme or basil to the panko breadcrumb mixture to enhance the savory profile of your Shroom Burger.
Allergies
The Shroom Burger contains common allergens such as eggs, dairy (mozzarella and cheddar cheeses, butter), and wheat (all-purpose flour, panko breadcrumbs, hamburger buns), which may trigger allergies in sensitive individuals. The inclusion of mayonnaise in ShackSauce also adds egg and potential mustard allergens. You should be cautious if you have allergies to any of these ingredients or cross-contamination risks.
Why this recipe?
Shake Shack's 'Shroom Burger is celebrated for its crispy, perfectly breaded portobello mushroom filled with melted muenster and cheddar cheeses, delivering a rich, savory flavor that satisfies both vegetarians and burger lovers alike. The wholesome, plant-based patty offers a unique twist compared to traditional beef burgers, making it a standout item on the menu. Fans appreciate the combination of textures--crispy exterior and gooey interior--paired with the signature ShackSauce and fresh lettuce on a soft potato bun. You should try making a copycat version to enjoy this iconic taste at home while customizing ingredients to your preference.