Holy SMOKES. If you like mushrooms, you NEED to make this for your next meal, even if it’s breakfast. I’m joking, but honestly, that doesn’t sound like that bad of an idea. This is a veganized copycat recipe of the oh so famous Shake Shack Shroom burger, and I firmly believe you need to experience this mouth-watering food euphoria ASAP.
It’s insanely crunchy and when you take your first bite a volcano of cheese oozes out.
“Oozes out” sounds disgusting, I know, but in this case, it’s the cheese we’re referring to, so it’s okay. I mean, hot damn, look at that vegan copycat Shake Shack Shroom burger!
This Shake Shack Shroom burger is the ultimate food porn!
So, what is the Shroom burger patty made of?
The shroom burger starts off with two large roasted portobello mushrooms. It is stuffed with a cheese filling, crusted with panko bread crumbs, and deep-fried. It’s as simple as that, but it delivers incredible textures and flavors.
The stuffed and fried mushroom is then served inside one of my BEST EVER Homemade Classic Burger Buns with lettuce, tomato, and the ShackSauce. The best way to describe the ShackSauce is to think of a thousand island dressing, but a bit less intense. It is a perfect, tangy complement to the burger.
The Shake Shack shroom burger, cheese filling, and breading recipes yield only enough for one sandwich. So, if you want to make more than one initially, make sure to double or triple, etc.. the ingredient amounts!
The ShackSauce, however, yields enough for around five burgers.
For the love of everything vegan, dip your fries into the extra ShackSauce!
I highly recommend dipping them in the sauce because it is fricken delicious. It is like ketchup but on crack. Is that too inappropriate to say?
Make sure to check out the “tiparooskis” of this post. It is located below the recipe, and it provides all the tips you may want to help you achieve the best Shake Shack Shroom burger you can make!
If you make this vegan Shake Shack Shroom burger, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
Vegan Copycat Shake Shack Shroom Burger
- 1 quart vegetable/canola oil, for deep frying
- 2 medium-large portobello mushroommushroom caps
- 2 tbsp olive oil
- 1/4 tsp kosher salt
- Small pinch black pepper
- 1/2 cup vegan cheese blend (cheddar & mozzarella), shredded (Please read "tiparooskis," located below the recipe, for important cheese tips!)
- 1/2 tsp yellow onion, minced
- 1/8 tsp fresh garlic, minced
- 3/4 tsp ENER-G Egg Replacer
- 1 tbsp water, warm
- 1/2 tsp all-purpose flour
- Tiny pinch kosher salt
- Tiny dash ground cayenne pepper
- 1/4 cup all-purpose flour
- 2 1/4 tsp ENER-G Egg Replacer
- 2 tbsp water, warm
- 1/2 cup panko bread crumbs, plain
Shake Shack Sauce
- 1/2 cup vegan mayonnaise, Follow Your Heart Vegenaise in Original
- 1 tbsp dijon mustard
- 1 tbsp ketchup
- 1 tsp kosher dill pickle brine
- Tiny dash ground cayenne pepper
All Ingredients You Need to Build the Burger
- 1 classic burger bun, cut it in half and lightly toast the insides under the broiler
- 1 large piece green leaf lettuce
- 1 slice tomato
- 1 shroom burger
- 2 tbsp shake shack sauce
- Preheat oven to 375 degrees Fahrenheit.
- Wipe off any dirt from the portobello mushroom caps with a damp paper towel. Remove stem and discard.
- Rub 1 tablespoon of olive oil over each mushroom cap, top, and bottom. Season with the salt and pepper quickly before the oil is completely absorbed.
- Place on a parchment-lined baking sheet, set on the middle rack, and bake for 30 minutes.
- Allow mushrooms to cool down completely. I like to place them into the refrigerator because they're easier to work with when slightly chilled.
- In the meantime, make the cheese filling and Shake Shack sauce.
- In a small bowl, stir the ENER-G Egg Replacer with the warm water until smooth.
- To that bowl, add in the rest of the ingredients. Stir and mash everything with your hand to form a dough-like consistency.
- Form the mix into a tight ball and then into a little disc around 2 inches in diameter and around 1 inch thick. This may vary in size slightly, but it just needs to fit snuggly inside of the two mushroom caps.
Shake Shack Sauce
- Add all of the ingredients to a small bowl and stir well.
How to Stuff, Bread, and Deep Fry the Shroom Burger
- Once the mushroom caps have completely cooled down, place one mushroom in your hand, gill side facing up, and put the cheese patty on top. Then, top with the other mushroom cap, gill side facing down. (So, you want the insides of the mushrooms to be pressed onto the cheese patty.)
- Gently press the mushrooms together to form a "burger patty" and somewhat distribute the cheese filling to the burger's entire inside.
- Seal the mushrooms' outer edges together as best as you can, pressing any cheese that squeezes out back inside.
- Place the burger into the refrigerator to chill for at least 10 minutes.
- In the meantime, heat a deep fryer or a pot of the vegetable to 350 degrees Fahrenheit. Use a thermometer to check accurately!
- Now, set up the breading station. You will need 3 bowls. Set the flour in the first bowl, the ENER-G Egg Replacer and water into the second bowl, and the panko bread crumbs into the third. Stir the egg replacer and water together nicely to create a "paste."
- Generously and evenly coat the shroom burger in the flour, re-pinching the edges to ensure they are sealed shut, cover it in the vegan egg mixture, and then into the panko bread crumbs. Make sure to coat the shroom burger in every single step evenly. Do not rush!
- Place it back into the refrigerator for another 10 minutes to chill.
- Once the vegetable oil has reached 350 degrees Fahrenheit, gently place the shroom burger in, deep fry for 5 minutes, and flip it over halfway through. A little cheese may ooze out, and that's okay!
- With a spider, tongs, or a large slotted metal spoon, gently remove the shroom burger. Drain off the excess oil and place it on a couple of sheets of paper towel.
- Quickly season both sides with a pinch of salt.
How to Build the Shroom Burger
- First, lay down the bottom half of the bun and build it in this order: lettuce, tomato, shroom burger, shake shack sauce, the top half of bun.
Welcome to my tip section of the copycat Shake Shack Shroom burger! Here I provide my top tips to help you perfect the recipe. Sometimes, I also give substitute suggestions that I think you may find helpful.
- Finding the perfect cheese… This can be tricky! When I first created this copycat recipe, I used the Mexican style shreds by the brand Go Veggie, and it worked great! Fast forward to about a year, and I’ve now tried using Violife’s grated cheddar and mozzarella, as well as Daiya’s cutting board collection shreds in cheddar and mozzarella.
- The Violife cheese patty mix needs to be placed into the freezer for about thirty minutes before turning into a patty. Otherwise, it is too loose.
- Daiya’s cheese is where I had the most difficulty, but it ended up working out fantastic in the end! Once all of the ingredients are mixed for the cheese patty, throw it into the microwave for about ten to fifteen seconds, or until mostly melted. Stir well and then place it into the freezer for about twenty minutes or until it is moldable. Don’t worry about molding it into a perfect patty; as long as it’s together in a round clump, it will work fine.
- Seal the edges of the shroom patty well! Otherwise, the cheese may ooze out while the mushroom is deep frying. I try to seal it the best I can before AND after crusting it. Coat the patty’s outer edge exceptionally well with the flour, egg mix, and panko bread crumbs, and these should all help seal in any cheese that may try to escape while frying.