Shake Shack-Inspired Shack Stack Burger
The Shack Stack is the epitome of indulgent American burger craftsmanship. Inspired by Shake Shack’s iconic creation, this stacked marvel fuses a juicy cheeseburger with a deep-fried portobello mushroom stuffed with cheese—earthy, crispy, molten, and savory in one glorious bite. This recipe recreates that iconic experience, layering high-quality ingredients with meticulous detail so you can enjoy New York City’s burger cult-classic from the comfort of your home kitchen.
Ingredients
For the Cheese-Stuffed Portobello Patty:
- 4 large portobello mushroom caps stems removed and gills scraped clean
- 8 slices Muenster cheese or substitute with Monterey Jack
- 1 cup all-purpose flour for dredging
- 2 large eggs beaten
- 1 cup panko breadcrumbs for coating
- 1 quart vegetable oil for deep-frying
For the Beef Patties:
- 1 ½ pounds ground beef (80/20) chilled
- ½ teaspoon kosher salt plus more to taste
- 4 slices American cheese traditionally used for melting
For the Assembly:
- 4 pieces potato burger buns lightly toasted
- 4 leaves green leaf lettuce washed and dried
- 4 slices ripe tomato 1/4-inch thick slices
- 4 tablespoons ShackSauce see chef’s tips or use your favorite burger sauce
Instructions
- Prepare the Cheese-Stuffed Mushrooms: Place 2 slices of cheese between two portobello caps like a sandwich. Press together gently. Dredge in flour, dip into beaten egg, then coat generously in panko. Repeat for all mushrooms and chill for 10 minutes in the fridge.
- Deep-Fry the Mushrooms: In a Dutch oven or deep saucepan, heat vegetable oil to 350°F (175°C). Fry each stuffed portobello for 3–4 minutes per side until golden brown and crispy. Drain on a wire rack or paper towels.
- Form Beef Patties: Divide beef into 4 loose balls and flatten into 4"-inch patties. Season both sides with kosher salt just before cooking.
- Cook the Patties: Heat a cast-iron skillet or griddle over medium-high. Cook patties for 2 minutes, smash with spatula, and cook another 2 minutes. Flip, add American cheese, cover to melt, and cook 1 more minute.
- Toast Buns: Lightly butter and toast the potato buns on a skillet or griddle until golden brown (about 1 minute).
- Assemble the Shack Stack: On the bottom bun, spread 1 tablespoon of ShackSauce, place a leaf of lettuce, followed by a tomato slice, then the cheeseburger patty. Stack the fried cheese-stuffed mushroom on top and finish with the top bun.
Notes
- ShackSauce Tip: Mix 1/2 cup mayo, 1 tbsp ketchup, 1 tbsp Dijon, 1/2 tsp garlic powder, and 1/2 tsp pickle juice.
- For a vegetarian version, skip the beef patty and double the stuffed mushrooms.
- To speed up prep, pre-bread mushrooms a day in advance and refrigerate covered.
- Add pickled jalapeños or caramelized onions for a flavor twist.
Nutrition
Calories: 3137kcalCarbohydrates: 41gProtein: 57gFat: 308gSaturated Fat: 66gPolyunsaturated Fat: 144gMonounsaturated Fat: 79gTrans Fat: 4gCholesterol: 294mgSodium: 1355mgPotassium: 1034mgFiber: 3gSugar: 5gVitamin A: 1208IUVitamin C: 4mgCalcium: 707mgIron: 7mg
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