If you love Shake Shack’s legendary mushroom burger, you’re in for a treat. This Shake Shack mushroom burger recipe delivers the same crispy, savory, umami-infused experience, all in the comfort of your own kitchen. Whether you’re a vegetarian looking for the perfect meatless burger or just craving a juicy, cheese-stuffed mushroom burger, this homemade version is just what you need.
At Pro Fast Food Recipes , we strive to recreate the most famous fast food dishes with precise ingredients and techniques so you can enjoy restaurant-quality flavors at home. This mushroom burger recipe captures all the delicious details of the Shake Shack original—from the crispy, golden crust to the cheddar cheese filling.
Ingredients for the Perfect Shake Shack Mushroom Burger
To achieve the perfect balance of crunch, creamy cheese, and umami-rich mushrooms, you’ll need the following fresh ingredients:
For the Mushroom Burger:
- 2 large portobello mushrooms
- 1 cup panko breadcrumbs
- ½ cup of wheat flour
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large egg
- ½ cup milk (or buttermilk)
- 2 cups canola oil (for frying)
For the Cheese Filling:
- ½ cup grated cheddar cheese
- ¼ cup Monterey Jack cheese
- 1 tablespoon cream cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
To Assemble the Burger:
- 2 lightly toasted potato buns
- 1 tablespoon unsalted butter
- 2 lettuce leaves
- 2 slices of ripe tomato
- 1 tablespoon Shack Sauce (recipe below)
Step-by-Step Guide to Making the Perfect Mushroom Burger
1.Preparing the Cheese Filling
- In a bowl, combine cheddar cheese, Monterey Jack, cream cheese, garlic powder, onion powder, and salt.
- Shape the cheese mixture into a small disc, approximately the size of the mushroom cap.
- Place the disc on a baking tray lined with parchment paper and place in the freezer for 15 to 20 minutes to help maintain its shape.
2. Preparing the Mushrooms
- Gently remove the stems from the portobello mushroom caps and wipe them clean with damp kitchen paper.
- Place the mushroom caps on a wide plate, gills facing up.
- Take the frozen cheese filling and place it between two mushroom caps.
- Press the edges gently and set aside.
3. Breading the Mushroom Burger
- In a bowl, mix the flour, cayenne pepper, salt and black pepper.
- In another bowl, beat the egg and milk.
- In a third bowl, place the panko breadcrumbs.
- Coat the stuffed mushroom burger in the flour mixture, ensuring even coating.
- Dip it in the egg mixture, letting the excess drip off.
- Finally, coat generously in panko breadcrumbs, pressing firmly to achieve a crispy texture.
- Place the breaded mushrooms on a plate and refrigerate for 10 to 15 minutes to firm up.
4. Fry until perfectly golden brown
- Heat the canola oil in a deep saucepan to 175°C (350°F) (use a baking thermometer for accuracy).
- Using a slotted spoon, carefully lower the mushroom patty into the oil.
- Fry for 3 to 4 minutes on each side, or until crispy and golden.
- Remove and drain on kitchen paper to absorb excess oil.
5. Prepare Shake Shack’s Signature Sauce
Shake Shack’s Shack Sauce is the secret to their iconic burgers. Preparation:
- ½ cup mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon sweet paprika
- ½ teaspoon pickle juice
- Pinch of salt and pepper
Preparation method:
- Mix all ingredients in a small bowl until smooth.
- Refrigerate for 15 minutes before use to enhance the flavor.
Assemble the Mushroom Burger
- Spread the potato bread with butter and toast it in a frying pan over medium heat until golden brown.
- Spread a generous amount of Shack Sauce on the bottom bun.
- Place lettuce and tomato slices over the sauce.
- Carefully place the crispy mushroom burger on top.
- Cover with the top bread and press down lightly.
Your homemade Shake Shack Mushroom Burger is ready to enjoy!
Expert tips for the best mushroom burger
- Use fresh portobello mushrooms for the best texture.
- Coat the mushrooms twice in panko breadcrumbs to give them extra crunch.
- Freeze the cheese filling to prevent it from coming out during frying.
- Serve immediately for the perfect creamy cheese dip.
Make it even better with custom variations
Want to customize this Mushroom Burger recipe? Try these delicious modifications:
- Spice It Up – Add chopped cherry peppers or a dash of cayenne pepper to the cheese filling.
- For Bacon Lovers – Crumble crispy bacon into the cheese mixture for a smoky touch.
- Air Fryer Option – Cook the breaded mushrooms at 190°C for 12 to 15 minutes, turning them halfway through.
At Pro Fast Food Recipes , we love perfecting fast food classics and bringing gourmet flavors to your kitchen!
Frequently Asked Questions
1. Can I make this Mushroom Burger in the Air Fryer?
Yes! Simply preheat the Air Fryer to 190°C (375°F) and bake for 12 to 15 minutes, turning halfway through. The result is equally crispy and delicious.
2. What type of cheese works best for the filling?
A blend of cheddar, Monterey Jack, and cream cheese provides the ultimate flavor and creamy texture.
3. Can I use regular breadcrumbs instead of panko?
Yes, but the panko breadcrumbs create a lighter, crispier crust.
4. What is the best bun for a Shake Shack-style burger?
Potato buns are the closest thing to Shake Shack buns. They’re soft, slightly sweet, and maintain the burger’s juicy texture.
5. How do I prevent cheese from leaking?
Freezing the cheese filling before assembling the burger helps keep it intact during frying.
For more delicious fast food recipes, check out Professional Fast Food Recipes and take your favorite dishes home!
