Veggie Shack from Shake Shack features a flavorful crispy-fried portobello mushroom patty topped with melted cheese, lettuce, tomato, and ShackSauce, all nestled in a soft, toasted potato bun, delivering a savory and satisfying vegetarian burger experience.
Equipments
- Deep fryer or heavy-bottomed pot
- Mixing bowls
- Cutting board
- Chef’s knife
- Tongs
- Baking tray or plate (for assembly)
- Wire rack (for draining)
- Cheese slicer or knife
- Spatula
- Whisk (for sauce)
- Bun toaster or skillet/pan
Ingredients
- 2 large portobello mushroom caps
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup shredded muenster cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Vegetable oil (for frying)
- 2 potato buns
- 2 leaves green leaf lettuce
- 2 slices ripe tomato
- Salt
- Black pepper
- For ShackSauce:
- 1/4 cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon dill pickle brine
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Portobello mushroom caps should be large and firm to ensure a meaty texture and hold up well during frying. Use panko breadcrumbs for a crispier coating that enhances the overall crunch of the patty. Freshly shredded muenster, cheddar, and Monterey Jack cheeses melt evenly, adding a rich, creamy flavor to your burger. Make sure the potato buns are soft but toasted lightly to provide the perfect balance between tenderness and sturdiness for assembling. Your Veggie Shack from Shake Shack copycat menu will offer a satisfying vegetarian option that's full of flavor and texture.
Instructions
- Clean and trim portobello mushroom caps.
- Season mushroom caps with salt and black pepper.
- Prepare three bowls: one with flour, one with beaten eggs, one with panko breadcrumbs.
- Dredge mushroom caps in flour.
- Dip mushrooms in beaten eggs.
- Coat mushrooms in panko breadcrumbs.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Fry breaded mushrooms until golden brown and crispy, about 3–4 minutes per side.
- Drain fried mushrooms on a wire rack.
- Heat oven or skillet to melt cheese.
- Top each mushroom cap with equal parts of shredded muenster, cheddar, and Monterey Jack cheeses.
- Melt cheese over mushrooms in oven or skillet until bubbly.
- Mix mayonnaise, ketchup, yellow mustard, dill pickle brine, garlic powder, and paprika in a bowl to make ShackSauce.
- Toast potato buns in bun toaster or skillet/pan until golden.
- Spread ShackSauce on top and bottom buns.
- Place lettuce and tomato slices on bottom buns.
- Set cheesy mushroom caps on top of tomato and lettuce.
- Cover with top bun and assemble burger.
- Serve immediately.
Substitution
The Veggie Shack from Shake Shack copycat features a crispy-fried portobello mushroom patty with melted muenster, cheddar, and Monterey Jack cheeses, lettuce, tomato, and ShackSauce inside a soft potato bun. If you don't have muenster, cheddar, or Monterey Jack cheese on hand, you can substitute with any combination of mozzarella, gouda, or pepper jack for a similarly creamy melt. When deep-frying the mushroom, ensure your vegetable oil reaches 350degF to achieve a crispy, golden exterior without soaking up excess oil. Use a wire rack instead of paper towels to drain the fried mushrooms, preventing sogginess and keeping the crust crisp. You can prepare ShackSauce ahead and refrigerate it for up to 3 days, allowing flavors to meld for even better taste.
Tips
Ensure mushrooms are fully dry before dredging to help the coating adhere better and prevent sogginess during frying. Maintain the oil temperature at 350degF (175degC) to achieve a crispy exterior without absorbing excess oil. Use a wire rack for draining fried mushrooms instead of paper towels to keep them crisp. When melting cheese, keep a close eye to avoid burning and ensure the cheese becomes nicely bubbly for the best flavor and texture in your Veggie Shack.
Nutritions
The Veggie Shack burger provides a good balance of protein and fiber from the portobello mushroom and panko breadcrumb coating, while the trio of muenster, cheddar, and Monterey Jack cheeses adds calcium and healthy fats. The potato bun supplies carbohydrates necessary for energy, and the lettuce and tomato contribute vitamins and antioxidants to the meal. ShackSauce adds flavor but also adds fats and calories primarily from mayonnaise. Your choice to enjoy this savory vegetarian option supports a nutrient-rich diet with diverse textures and flavors.
Storage
Store leftover Veggie Shack burgers by wrapping them tightly in aluminum foil or plastic wrap to retain moisture and prevent them from drying out. Place wrapped burgers in an airtight container and refrigerate for up to 2 days to maintain freshness. When ready to enjoy, reheat in a skillet or oven to preserve the crispy texture of the fried portobello and melted cheese, ensuring Your vegetarian burger remains flavorful and satisfying.
Variation or Alternatives
You can vary the patty by substituting portobello mushrooms with battered and fried eggplant slices for a different texture and flavor profile. Swap the three-cheese blend with a vegan cheese alternative to make the burger dairy-free while maintaining the melty, savory element. For an alternative cooking method, consider lightly grilling the mushroom caps before breading to add a smoky dimension to the patty. Adjust your ShackSauce by incorporating smoked paprika or sriracha to increase spice and complexity according to your taste preference.
Allergies
The Veggie Shack contains common allergens such as eggs, wheat (all-purpose flour and potato buns), and dairy (muenster, cheddar, and Monterey Jack cheeses, as well as mayonnaise in ShackSauce). Cross-contact with vegetable oil used for frying may pose a risk if you have allergies to specific oils used in the kitchen. Always inform the restaurant of your allergies to ensure your safety when enjoying this vegetarian burger.
Why this recipe?
Veggie Shack from Shake Shack features a delicious blend of crispy fried portobello mushrooms, fresh toppings, and signature sauces, appealing to both vegetarians and meat-eaters seeking flavorful options. The menu item uses high-quality ingredients, ensuring a satisfying texture and rich taste that echoes Shake Shack's commitment to quality. Your attempt to make a copycat recipe allows you to recreate this beloved vegetarian burger at home, tailoring flavors to your preference while enjoying a healthy alternative. This combination of taste, texture, and health-conscious choice makes the Veggie Shack a standout menu option worth replicating.