Badass Mushroom Burger

Sometimes you just have to tell it like it is, so excuse the robust language in the title of this post, as it happens to be completely on point.


This mushroom burger was rouge, it was hardcore, it was as meaty as any slab of beef I’ve had the pleasure of consuming.  I talk about it in the past tense because it is all gone.  Down to the delectable little crumbs.

When Mason and I were in New York last month, we visited their fast food institution, the Shake Shack.  Our driver on the way to the hotel had mentioned to us that the Shroom Burger is the item from the Shack that isn’t to be missed, so being the prudent traveler I am, I took his advise and vowed try to try it out.   It ended up being very tasty and was the inspiration for this recipe.

The Shake Shack looked like a marvelous oasis in the middle of the Theater District on a cold December Friday Night.  There were just hoards of people pooling in the streets despite the drizzling rain and cold temperatures.

Mason and I had made it over to see the Christmas tree at Rockefeller Center.

Here’s a picture of it in all it’s glory.  I never thought I’d get to see it in person.  It was very special.


It made me a little bit teary to think that Chad and I had seen it going up the month before.  I wanted him to be able to see it all lit up.  This is what it looked like a month earlier when we were there.


Mason got to see the ice rink at the plaza too.


When we finally arrived at the Shake Shack there was standing room at the bar only, but we gratefully took it.  Mason dove into his burger and I only put the Shroom Burger down long enough to snap this pic.


The Shroom Burger is a hot, juicy Portobello filled with cheese.  It’s been rolled in breading and deep fried, so all the magnificent earthy taste of the mushroom is sealed in perfectly.  The cheese is piping hot and sinfully smooth.

I have thought about that burger many times since that frigid December night.  I’m not sure how long it will be until I get to visit the Shake Shack again, so I thought I’d take a stab at a copy cat recipe.

I think I did a good job.


In the spirit of New York, I used a beautiful Challah roll for the bun.  Challah is a Jewish bread that is very dense and eggy.  It has a sweet note, a bit like brioche.  It was a perfect contrast for the savory burger, but you really could use any roll you like on this, just make sure it’s good quality dense one so doesn’t just disintegrate under this hearty sandwich.

One more thing I should tell you, this burger is not difficult at all to make.  In the recipe printable below, I’ve given you instructions to make four of them, so go ahead, surprise your family with an all veggie meal that eats like a big hunk of beautiful meat.

They will love you for it, not to mention, they will think you’re an absolute genius in the kitchen.  You’ll see.

Badass Mushroom Burger


  • 8 Portobello mushrooms
  • 1 egg
  • 2 Tbs milk
  • 1 Cup Panko bread crumbs
  • 1 tsp dried basil
  • 1 tsp garlic salt
  • 1/2 tsp dried minced onions
  • 1 Cup vegetable oil (for frying)
  • 4 slices provolone cheese
  • 1 cup cheddar cheese, grated
  • 4 challah rolls, split (or other rolls of your choice to use as buns)
  • 4 red lettuce leaves
  • 8 slices Roma Tomato
  • 4 Tbs mayonnaise


  1. Wipe the mushrooms with a damp cloth to remove any dirt and gently pull the stems out.
  2. In a small bowl combine the egg and milk. Beat gently.
  3. In a second small bowl combine the bread crumbs, basil, garlic salt, and minced onion.
  4. In a heavy skillet, heat the oil to about 325 degrees.
  5. One at a time, place the portobellos into the egg mixture to coat the tops in egg. Don't coat the underside.
  6. Again, one at a time, place them into the bread crumb mixture to coat the tops in crumbs. Lay the tops on a plate so the underside is facing up.
  7. Place one slice of provolone cheese onto four of the mushrooms.
  8. Top four of the mushrooms with cheddar cheese as well.
  9. Fry the mushrooms in the oil on just the top side, keeping the side with cheese out of the oil. Use metal tongs if needed to adjust the mushrooms so that they get fully cooked in the oil. The cooking should take only about four minutes. Do this in two batches so the mushrooms aren't crowded in the pan.
  10. Place them underside up on a sheet pan and place them under the broiler on high for about 3 minutes or just until the cheese is hot and bubbly.
  11. Use tongs to place the mushrooms together, putting one provolone and one cheddar together.
  12. Build the burgers by placing lettuce on each of the bottom buns. Top with the portobellos and two tomato slices. Spread mayonnaise onto the top buns and place them on top of the tomatoes.
  13. Serve and enjoy!



  1. I sure hope I get to try this someday. Looks great.

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