"Almost" Shack Stack Burger

🧂 Ingredients

• 360 g Ground beef

  (2 x 6 oz patties)
• ½ tsp Salt
• ¼ tsp Ground black pepper
• 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
• 1 tbsp Mayonnaise
• 2 tsp Ketchup
• 2 tsp Thousand Island Dressing

  or sweet relish
• 1 tsp Dijon mustard
• 4 dashes Tobasco sauce
• 2 Brioche buns
• 2 slice Tomato
• 2 pieces Lettuce
• 2 tbsp Butter
• 2 slice Cheese

  (American cheddar or any other sliced cheeses)

Instructions

• 1 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
• 2 Preheat oven to 200˚C or 400˚F
• 3 Remove stems on the Portobello mushrooms and bake top up for 20-30 minutes until
  soft
• 4 Use paper towel to press the Portobello mushrooms until dry. Set aside
• 5 Combine 20 g of shredded mozzarella, 20 g of shredded cheddar cheese and 10 g of
  cream cheese. Mix well.
• 6 Form the cheese combination into a ball and flatten slightly
• 7 Beat one egg in a bowl large enough to dip the Portobello patty
• 8 Prepare 35 g panko and 35 g flour on separate plates
• 9 Sprinkle some flour on the insides of the 2 Portobello mushrooms
• 10 Put the cheese into one of the mushrooms and cover it with the other mushroom
  like a sandwich
• 11 Press together to create better adhesion
• 12 Dredge the mushroom patty with flour
• 13 Dip into egg, dredge with panko, dip into egg again and cover with panko again.
  Set aside
• 14 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
• 15 Prepare oil for deep-frying. Fry at 150˚C or 300˚F for 3-5 min or until lightly
  golden. Rest on cooling rack
• 16 At this point, you can start Step 3 for the beef patty
• 17 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
• 18 Ready to plate
• 19 Shape ground beef into a ball and then flatten to make a patty
• 20 Sprinkle salt, ground black pepper and garlic powder on both sides of the patty
  and set aside
• 21 Pan-fry the patty in some oil on both sides to your desired doneness and set
  aside
• 22 Add cheese on top of the beef to melt
• 23 Toast brioche buns in a pan with butter
• 24 Layer the burger with brioche buns, cheese, beef patty, mushroom patty, tomato,
  lettuce and burger sauce
• 25 Serve

Nutrition Info