Copycat Shake Shack Shroom Burger

• portioner: 4 servings
• total tid: 45 minutes

Ingredienser

4 (4") portobello mushrooms, stems and gills removed

1/2 c. all-purpose flour

1 c. shredded Muenster

1 c. shredded cheddar

1/4 tsp. garlic powder

1/2 tsp. kosher salt, divided

1/2 tsp. freshly ground black pepper

3 large eggs, divided

2 c. panko bread crumbs

Vegetable oil, for frying

4 potato buns, toasted

2 plum tomatoes, sliced

4 leaves green leaf lettuce

2 tbsp. mayonnaise

1 tsp. Dijon mustard

1 tsp. ketchup

1 tsp. hot sauce

Instruktioner

Make burgers: In a wide bowl, dredge bottom side of mushroom caps in flour.

In a medium bowl, combine cheeses, garlic powder, 1/4 teaspoon salt, pepper, and 1 lightly beaten egg. Divide among caps, gently pressing to flatten stuffing.

In another wide bowl, beat remaining 2 eggs and 1/4 teaspoon salt. Dredge stuffed caps in flour, gently patting any excess, then coat in egg mixture. Finally, in a third wide bowl, dredge in panko, gently pressing to help it stick. Refrigerate until firm, at least 15 minutes.

Make sauce: In a small bowl, combine mayo, mustard, ketchup, and hot sauce.

In a large pot over medium-high heat, heat 3" oil to 350º. Fry mushrooms, two at a time, until golden on both sides, 4 minutes total. Transfer to a paper towel-lined plate.

Spread sauce on burger buns and top with tomatoes, lettuce, and fried mushrooms.