"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
• 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))

Steps

1. 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. 2

   Preheat oven to 200˚C or 400˚F

3. 3

   Remove stems on the Portobello mushrooms and bake top up for 20-30 minutes until soft

4. 4

   Use paper towel to press the Portobello mushrooms until dry. Set aside

5. 5

   Combine 20 g of shredded mozzarella, 20 g of shredded cheddar cheese and 10 g of cream cheese. Mix well.

6. 6

   Form the cheese combination into a ball and flatten slightly

7. 7

   Beat one egg in a bowl large enough to dip the Portobello patty

8. 8

   Prepare 35 g panko and 35 g flour on separate plates

9. 9

   Sprinkle some flour on the insides of the 2 Portobello mushrooms

10. 10

    Put the cheese into one of the mushrooms and cover it with the other mushroom like a sandwich

11. 11

    Press together to create better adhesion

12. 12

    Dredge the mushroom patty with flour

13. 13

    Dip into egg, dredge with panko, dip into egg again and cover with panko again. Set aside

14. 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. 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. 16

    At this point, you can start Step 3 for the beef patty

17. 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. 18

    Ready to plate

19. 19

    Shape ground beef into a ball and then flatten to make a patty

20. 20

    Sprinkle salt, ground black pepper and garlic powder on both sides of the patty and set aside

21. 21

    Pan-fry the patty in some oil on both sides to your desired doneness and set aside

22. 22

    Add cheese on top of the beef to melt

23. 23

    Toast brioche buns in a pan with butter

24. 24

    Layer the burger with brioche buns, cheese, beef patty, mushroom patty, tomato, lettuce and burger sauce

25. 25

    Serve