Shroom Burgers

5 from 1 vote

These Vegetarian Shroom Burgers will rock your world! Take a crispy fried portobello mushroom with loads of melted cheese, add your toppings and be ready to say "YUM!".

Prep Time20

Cook Time40

Refrigerator Time:15

Total Time1 15

Course: Dinner

Cuisine: American

Servings:

Calories: 670kcal

Author: Catherine McCord

Equipment

Baking sheet
saute pan or cast iron skillet

Ingredients

For the Shroom Burgers:

4 large portobello mushroom caps, stems sliced off
olive, vegetable, avocado or canola oil
1 teaspoon kosher salt
1 1/2 cups, plus 1 teaspoon all purpose flour, divided
4 large eggs
2 cups panko breadcrumbs
1 1/2 cups mozzarella cheese
1/2 cup cheddar cheese or gruyere, Monterrey Jack or other good melting cheese
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
4 hamburger buns

Faux ShackSauce:

1/2 cup mayonnaise (or vegan mayonnaise)
1 tablespoon dijon mustard
1 teaspoon ketchup
1 teaspoon dill pickle juice (from jar of pickles)
1 pinch cayenne pepper (optional)

Topping Ideas:

1 ripe tomato , sliced into 4 - 1/4 inch slices
1/2 ripe avocado , peeled and cut into 1/4 inch slices
4 pieces romaine or other crisp lettuce

Instructions

Preheat oven to 375°F. Place the mushrooms on a parchment lined baking sheet, rub with oil and sprinkle with salt on both sides. Place mushrooms gill side down and roast for 30-35 minutes or until slightly golden. Remove from oven and allow to cool.
Slice the mushroom caps horizontally being careful to make sure to cut directly through so both sides are even.
For the cheese filling, place the cheeses, onion and garlic powder and one egg in a medium sized bowl and stir to throughly combine. Form the mixture into 4 even sized disks just smaller than the mushrooms. Place a disk of the cheese in between each mushrooms to create a sandwich and press to secure. Refrigerate until ready to use.
Create a breading station. Place the flour in a deep bowl or pie plate. Whisk 3 of the eggs in a similar sized bowl and the panko in a third bowl.
Dredge each stuffed mushroom in the flour, then the whisked eggs and finally coating with the panko, pressing to adhere.
Heat a large sauté or cast-iron pan with 1/2 inch of oil over medium high heat (if using a candy thermometer it should read 350 degrees). Fry the burgers on each side for 3-4 minutes or until golden and crisp. Transfer the burgers to a paper towel lined plate to remove excess oil.
Make the faux ShackSauce. Place the sauce ingredients in a bowl and stir to combine.
Place a shroom burger on the bottom of a bun, top with avocado slices, tomato, lettuce and ShackSauce (if desired) then top with second bun.

Notes

Oil Temperature: Ensure your oil is hot enough before frying to get that perfect crispy coating without soaking up too much oil.

Refrigerate The Cheese-Stuffed Mushrooms: Once you build the mushroom patties with the cheese filling, pop them in the refrigerator for a bit before breading.

Tips for Making Ahead of Time:

Portobellos can be roasted up to 3 days ahead of time and stored in the refrigerator. Slice when ready to fill and cook.
The breaded burger patties can be and stored in the refrigerator for 24 hours and then cooked as instructed.

Nutrition