Tempt My Tummy!!! Fake Shake Shrom burger

• 
  

  
  

Mushroom filling

• 4 portabella mushroom caps
• ½ cup canola oil-for frying *see notes for air fryer method
• 1 cup flour
• 2 eggs beaten
• ¼ cup water
• 2 cups panko breadcrumbs
• ¼ cup mayo
• 1 cup muenster cheese grated or cut into small pieces
• ½ cup cheddar cheese grated or cut into small pieces
• 1 tsp onion powder or freshly cut onions
• 1 tsp garlic powder or freshly minced garlic
• ½ tsp paprika
• ½ tsp cayenne pepper
• salt & pepper to taste

Shack Sauce

• 1 cup mayo
• 1 tbsp mustard
• 2 tsp ketchup
• ¼ tsp vinegar
• ½ tsp cayenne pepper

Toppings

• 4 hamburger buns toasted
• lettuce
• tomatoes sliced
• onions sliced
  

Instructions

Shack Sauce

• In a bowl, stir together; mayonnaise, mustard, ketchup, vinegar and cayenne pepper. Whisk everything until lump free and refrigerate until ready to use.

Shroom burger

• Line a large plate with 3 layers of paper towels. Place mushroom caps on plate and top with another 3 layers of paper towels. Cover with a heavy plate and microwave on high heat until mushrooms are completely tender and flexible, about 3-5 minutes. Once slightly cooled, press firmly between paper towels to remove excess moisture. With a sharp knife, slice each mushroom in half horizontally (like you’re slicing a hamburger bun), make sure to cut them even without any holes.
• For the filling, in a medium bowl combine: mayo, both cheeses, onion powder, garlic powder, paprika, cayenne pepper, salt and pepper. Stuff the filling in the mushroom cap and top with mushroom top we cut earlier, top side up. Don't over fill the mushrooms and leave a little it of room on the edges before closing them off.
• Wrap each shroom burger in plastic wrap, pull the plastic wrap tightly around the burger, making sure your getting all the air out and twisting off the top, it will form into a shape of ball. Place them in the freezer for 15 mins.
• Next set up the breading station. Mix the 2 eggs and 1/4 cup water into a bowl and set aside. Next add panko bread crumbs into bowls and set aside and same for the flour. Heat up the oil to fry the burgers.
• Take the burgers out from the freezer and start the breading process, coat in flour, dip in egg wash, and coat in breadcrumbs, dip again into the egg wash, and a second layer of breadcrumbs. This will seal the mushroom very well so nothing will leak out. Repeat with remaining burgers. Add the burger into the hot oil and fry on each side for 3-4 min until both sides are golden brown.
• Spread the shake sauce on the toasted buns, add the shroom burger and then followed by sliced tomatoes, onions and lettuce. Enjoy!

Notes

• If you can’t find muenster cheese, replace with pepper jack or cabot’s habanero cheese. I get sliced muenster cheese from the deli section at my grocery store.
• Add the same seasoning from mushroom filling to panko bread crumbs for some added spice!
• You can air fry the shroom burger at 360F for 10 mins or until golden brown. I do recommend you spray the burger with cooking oil before you put it in the air fryer.
• You can also steam the mushrooms for 7-10 mins (until tender) if you don’t want to microwave them.