"Almost" Shack Stack Burger
Best part about making a burger at home is that you can add anything you want to it. I added bacon to my burger! You can also consider adding pickles, jalapenos, relish, or an egg.But in all seriousness, this burger is already pretty loaded and very yummy!I am definitely a meat lover, but I would be pretty happy eating it without the beef too!
Approximate cost (CAD) $10
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