Shake Shack’s ‘Shroom Burger

A cheesy portobello fried till golden brown perfection atop the fluffiest potato roll with the iconic shack sauce…yes ladies and gentlemen, we’re tackling the ‘shroom burger from shake shack. It’s been my go-to order from shake shack ever since I heard of it and so I knew I had to make it from scratch.

Serves: 12

Ingredients: 

  • For the potato rolls
    • 325 grams all purpose flour
    • 80 grams russet potatoes, boiled and mashed
    • 85 grams room temp water
    • 85 grams whole milk, room temp
    • 2 tsp active dry yeast
    • 1 tsp sugar
    • 1 egg
    • 1 tsp salt
    • 4 tbs butter (to toast)
  • For the mushroom burger
    • 24 cremini mushrooms
    • ⅓ cup grated cheddar cheese
    • ⅓ cup grated muenster cheese
    • 1 egg yolk
    • 1 tbs cornstarch
    • Salt, Pepper and paprika to taste
    • 2 beaten eggs
    • ⅔ cup all purpose flour
    • 1 cup panko breadcrumbs (regular is fine too)
    • Oil for frying
  • For the shack sauce
    • ⅓ cup mayo
    • 1 tbs ketchup
    • 1 tsp mustard
    • 1 tsp paprika
    • 1 tbs pickle juice
    • Salt and pepper to taste
  • Thinly sliced tomatoes and lettuce leaves for serving

Procedure: 

  • For the buns
    • Add the water, milk, yeast and sugar into the bowl of a stand mixer, mix and allow to bloom for 10 minutes
    • Add the rest of the ingredients and knead for 7-10 minutes on low speed until tacky, smooth and supple (You may need to add more flour depending on texture) (watch video) 
    • Form into a ball and place in a large oiled bowl to rise for 2-3 hours or until doubled in volume
    • Once doubles, punch out any extra air and form into 12 evenly shaped balls with a good amount of surface tension (watch video)
    • Cover, proof for another hour until doubles like before and plump and bake at 360 for 20-30 minutes or until golden brown
    • Butter the top and allow to completely cool until room temp
  • For the mushroom
    • Remove the stems from the caps, season with oil, salt and pepper and place on a cooling rack on a baking sheet and roast at 400 for 20-30 minutes or until significantly shrunken and tender to the touch
    • Allow to cool and mix together the cheeses, egg yolk, cornstarch, pepper and paprika in a small bowl. 
    • Pack the cheese filling into a small ball, place between two mushroom caps and place back in the oven for 2 minutes, just to melt the cheese to stick the mushrooms together
    • Allow the mushrooms to completely cool
    • While they are cooling, place the flour, beaten eggs and breadcrumbs on separate plates to form your breaking station (watch video)
    • Coat the mushroom slider in the flour, then egg and then breadcrumbs. Repeat with all before double dipping in the eggs and back into the breadcrumbs
    • Fry at 350 for 2-4 minutes, just until the edges are brown
    • Drain on a cooling rack
  • For the shack sauce
    • Mix together all the ingredients in a bowl, taste and adjust seasoning…
  • Assembly
    • Slice the buns in half and toast on a hot skillet until golden brown
    • Top with a layer of shack sauce, tomato, lettuce and the fried mushroom package
    • Top with more shack sauce, the top half of the bun and serve hot

Chef’s Notes:

  • Although portabellas are used for burgers, they are way to big and would be too hard to stuff with the cheese. Cremini mushrooms taste the same and are in a much more manageable size. Don’t be alarmed if they come out too small, they will significantly increase in size after being coated and fried
  • Baking the mushroom package for a few minutes after stuffing allows them to hold their shape. The cheese will slightly melt and this will stick the cremini caps together

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