My “Almost” Shack Stack burger is a copycat version of the Shack Stack burger from Shake Shack. It’s an amazing burger that has a cheese-stuffed Portobello mushroom patty and a beef patty with lettuce, tomatoes and Shack sauce. Basically, all the most delicious parts of the food groups put into one fabulous burger!
We don’t have Shake Shack here in Vancouver so my first taste of this burger was when we took a family trip to Las Vegas. It was unlike any burger I’ve ever had. Loved the gooeyness of the cheese, the crunch from the breaded Portobello, the freshness of the lettuce and tomatoes, the rich beef flavour and then the tangy smooth Shack sauce. Truly a happy party in my mouth!
We usually take annual trips to Hong Kong to visit family. So, I was overjoyed to learn that Shake Shack was opening shop in Hong Kong. We went at least twice during our 2 week stay last time. My teenage son loves burgers, amongst other things! He’s become quite a food critic! When we were in Las Vegas 3 years ago, we also went to Gordon Ramsay Burgers. My son’s favorite all-time burger is the Gordon Ramsay Farm Burger and the Shack Stack was his second favorite. And I agree!
Since we haven’t been able to travel lately, I thought I’d take a break from the wok kitchen and try to replicate the iconic Shack Stack burger. After a few attempts, I believe that I got it pretty close! The portobellos that are available here in Vancouver seem bigger than the ones from Shake Shack, but that just means a bigger crunch and extra gooey goodness! No one’s complained so far! And if meat isn’t your thing, just skip the beef patty and you’ll get the “Almost” Shake Shack ‘Shroom Burger.
If you’ve also been craving the Shack Stack but cannot get to a Shake Shack restaurant, why not give my “Almost” Shack Stack a try? I’m sure your taste buds will thank you!
For more copycat recipes, checkout my section here. I highly recommend the Crispy Chili Garlic Chicken Wings 椒鹽酥炸雞!
"Almost" Shack Stack Burger
Ingredients
Ingredients for beef patty:
- 360 g Ground beef (2 x 6 oz patties)
- ½ tsp Salt
- ¼ tsp Ground black pepper
Ingredients for mushroom patty:
- 4 Portobello mushrooms
- 40 g Shredded mozzarella cheese
- 40 g Shredded cheddar cheese
- 20 g Cream cheese or Muenster cheese
I used cream cheese in the photos - 60 g Panko crumbs
- 2 tbsp All-purpose flour
- 2 Eggs
- 500 ml Oil
Ingredients for burger sauce (great for fries too):
- 1 tbsp Mayonnaise
- 2 tsp Ketchup
- 2 tsp Thousand Island Dressing or sweet relish
- 1 tsp Dijon mustard
- 4 dashes Tobasco sauce
Other Ingredients:
- 2 Brioche buns
- 2 slice Tomato
- 2 pieces Lettuce
- 2 tbsp Butter
- 2 slice Cheese (American cheddar or any other sliced cheeses)
Instructions
Instructions for burger sauce:
- Combine 2 tsp mayonnaise, 1 tsp ketchup, 1 tsp Thousand Island dressing, ½ tsp Dijon mustard and a 4 dashes of Tobasco sauce. Set aside
Instructions for mushroom patty:
- Preheat oven to 200˚C or 400˚F
- Remove stems on the Portobello mushrooms and bake top up for 20-30 minutes until soft
- Use paper towel to press the Portobello mushrooms until dry. Set aside
- Combine 20 g of shredded mozzarella, 20 g of shredded cheddar cheese and 10 g of cream cheese. Mix well.
- Form the cheese combination into a ball and flatten slightly
- Beat one egg in a bowl large enough to dip the Portobello patty
- Prepare 35 g panko and 35 g flour on separate plates
- Sprinkle some flour on the insides of the 2 Portobello mushrooms
- Put the cheese into one of the mushrooms and cover it with the other mushroom like a sandwich
- Press together to create better adhesion
- Dredge the mushroom patty with flour
- Dip into egg, dredge with panko, dip into egg again and cover with panko again. Set aside
- At this point, you may want to start steps 1 and 2 for the beef patty so that everything can be hot when you put the burger together
- Prepare oil for deep-frying. Fry at 150˚C or 300˚F for 3-5 min or until lightly golden. Rest on cooling rack
- At this point, you can start Step 3 for the beef patty
- Increase oil temperature to 175˚C or 350˚F. Return the mushroom patty back into the oil for 1 minute or until golden colour.
Frying it a second time will help the patty retain its crispiness - Ready to plate
Instructions for beef patty:
- Shape ground beef into a ball and then flatten to make a patty
- Sprinkle salt, ground black pepper and garlic powder on both sides of the patty and set aside
- Pan-fry the patty in some oil on both sides to your desired doneness and set aside
- Add cheese on top of the beef to melt
Instructions for putting everything together:
- Toast brioche buns in a pan with butter
- Layer the burger with brioche buns, cheese, beef patty, mushroom patty, tomato, lettuce and burger sauce
- Serve
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