These Vegetarian Shroom Burgers will rock your world! Take a crispy fried portobello mushroom with loads of melted cheese, add your toppings and be ready to say “YUM!”.
On New Year’s Eve this year, since (like the rest of the year) we were spending it at home, we decided to have a cook off of sorts. It was a great way to get the kids in the kitchen and ended up being SUCH a blast. Kenya, my little vegetarian, decided he wanted to recreate his favorite burger, the Shroom Burger, from Shake Shack, and it turned out amazing!
After our New Year’s Even cook off, I knew I had to test these out again so that I could share them with you. I love re-thinking burgers and coming up with something more unique than your traditional beef burger. Don’t get me wrong, I love a good juicy cheeseburger, but I am equally as obsessed with salmon burgers or chicken burgers or even a veggie burger. There are endless possibilities when it’s burger night at your house!
Why do we love this recipe? First off, the crispy-fried portobello mushroom gives a satisfying crunch, but the absolute best part is the explosion of cheese you get after you take your first bite. Who doesn’t love cheese, right? Vegetarian burgers can be just as messy and delicious as their meat counterparts. Of course, don’t forget the rest of the toppings! Lettuce, tomato, maybe some avocado slices? My mouth is watering just thinking about it!
Both vegetarians and meat-eaters alike will love this Shroom Burger. I guarantee it — especially when you have these Shroom Burgers with a side of Air Fryer French Fries, Oven Baked Fries or Sweet Potato Fries! You can’t go wrong with a burger and fries combination.
Are you going to try these Shroom Burgers? Let me know what you think!
- 4 large portobello mushroom caps, stems sliced off
- olive, vegetable, avocado or canola oil
- 1 teaspoon kosher salt
- 1 1/2 cups, plus 1 teaspoon all purpose flour, divided
- 4 large eggs
- 2 cups panko bread crumbs
- 1 1/2 cups mozzarella cheese
- 1/2 cup gruyere or cheddar cheese
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 4 hamburger buns
Faux Shake Shack Sauce:
- 1/2 cup mayonnaise (or vegan mayonnaise)
- 1 tablespoon dijon mustard
- 1 teaspoon ketchup
- 1 teaspoon dill pickle juice (from jar of pickles)
- 1 pinch cayenne pepper (optional)
- 1 ripe tomato, sliced into 4 – 1/4 inch slices
- 1/2 ripe avocado, peeled and cut into 1/4 inch slices
- 4 pieces romaine or other crisp lettuce
- Preheat oven to 375 degrees. Place the mushrooms on a parchment lined baking sheet, rub with oil and sprinkle with salt on both sides. Place mushrooms gill side down and roast for 30-35 minutes or until slightly golden. Remove from oven and allow to cool.
- Slice the mushroom caps horizontally being careful to make sure to cut directly through so both sides are even.
- Create a breading station. Place the flour in a deep bowl or pie plate. Whisk 3 of the eggs in a similar sized bowl and the panko in a third bowl.
- For the filling, place the cheeses, onion and garlic powder and one egg in a medium sized bowl and stir to throughly combine. Form the mixture into 4 even sized disks just smaller than the mushrooms. Place a disk of the cheese in between each mushrooms to create a sandwich and press to secure.
- Dredge each stuffed mushroom in the flour, then the whisked egg and finally coating with the panko, pressing to adhere.*
- Heat a large sauté or cast-iron pan with 1 inch of oil over medium high heat (if using a candy thermometer it should read 350 degrees). Fry the burgers on each side for 3-4 minutes or until golden and crisp. Transfer the burgers to a paper towel lined plate to remove excess oil.
- Place a shroom burger on the bottom of a bun, top with avocado, tomato, lettuce and sauce if desired and top with second bun.
- * mushroom burgers can be refrigerated overnight at this point.
For the sauce:
- Place the sauce ingredients in a bowl and stir to combine,