The cult favorite from the NYC-based chain is the rock star of veggie burgers.
Ingredients
FOR THE BURGERS
- 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
- 3large eggs, divided
- 2 c.panko bread crumbs
- Vegetable oil, for frying
- 4potato buns, toasted
- 2plum tomatoes, sliced
- 4leaves green leaf lettuce
FOR THE SHACK SAUCE
- 2 tbsp.mayonnaise
- 1 tsp.Dijon mustard
- 1 tsp.ketchup
- 1 tsp.hot sauce
Directions
-
- Step 1
Make burgers: In a wide bowl, dredge bottom side of mushroom caps in flour.
- Step 2In 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.
- Step 3In 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.
- Step 4Make sauce: In a small bowl, combine mayo, mustard, ketchup, and hot sauce.
- Step 5In 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.
- Step 6Spread sauce on burger buns and top with tomatoes, lettuce, and fried mushrooms.
- Step 1
