Shake Shack Winter Park

filling

1 1/2 cups grated muenster1/2 cup grated cheddar1/2 teaspoon minced onion1/8 teaspoon minced garlic

4-inch portabello mushroom caps

cup canola oil

teaspoon kosher salt

teaspoon freshly ground black pepper

cups flour

eggs

cups panko bread crumbs

all-natural angus burger

topped with niman ranch bbq pulled pork, double american cheese, red-eye mayo and pickles

mushroom burgers

to cook and assemble the mushroom burgers

canola oil

for deep-frying

kosher salt

shacksauce

hamburger potato buns

toasted

green leaf lettuce

plum tomato

1/4-inch slices ripe

cheddar cayenne

for the cheddar cayenne in. shape the cheese smaller in a dish. place cheese, cap, cover with a lid, gently press.

prepared mushrooms

dredge the flour, then dip completely, while heating the oil.

deep-fried mushrooms

to cook the oil into a deep, v. heat over medium temperature of 3. deep-fry the prepared mushrooms at a time, until golden 3 or 4 minutes. drain on a spoon.

lettuce and mushrooms

spoon the shac piece of lettuce and transfer the mushrooms. enjoy!