Copycat Shake Shack Shroom Burger Recipe

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In the world of veggie burgers, the cult favourite offered by the chain situated in New York City is the rock star.

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- 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 FOR THE SHACK SAUCE - 2 Tbs- 1 tsp. hot saucep. mayonnaise - 1 tsp. Dijon mustard - 1 tsp. ketchup

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To make burgers, coat the underside of the mushroom caps in flour in a large bowl.

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Mix cheeses, garlic powder, 1/4 teaspoon salt, pepper, and 1 softly beaten egg in a medium bowl. Divide stuffing among caps and gently press flat.

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Beat remaining 2 eggs and 1/4 teaspoon salt in another large dish. Coat packed caps in egg mixture after lightly pressing off excess flour.

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Make sauce: Mix mayo, mustard, ketchup, and hot sauce in a small bowl.

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Heat 3" oil to 350º in a large pot on medium-high heat. Fry mushrooms two at a time for 4 minutes till browned on all sides.

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Put sauce on burger buns, then add tomatoes, lettuce, and fried mushrooms.

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Copycat Starbucks Pink Drink Recipe

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