grillbarbecue

The Shake Shack &#39;Shroom Burger presents a mushroom in its most dignified state—breaded, fried, full of cheese. Here&#39;s how to make the recipe at home.

Shake Shack&#39;s &#39;Shroom Burger

portobello mushroom caps

canola oil,

salt

black pepper

eggs

panko breadcrumbs

Muenster

cheddar

onion

garlic

ShackSauce (below)

potato

green leaf lettuce

plum tomatoes

mayonnaise

Dijon mustard

Heinz ketchup

kosher dill pickling brine

cayenne pepper

For the mushroom caps, preheat the oven to 375° F. Put mushroom caps on a medium baking pan. Rub caps all over with 1/4 cup of canola oil, then season both sides with the salt and pepper. Arrange mushrooms gill side down in a single layer and roast until tender, 30 to 35 minutes. Remove from the oven and set aside to cool. Slice mushrooms in half horizontally (through their bellies, like you're slicing a hamburger bun).

Put the 1 1/2 cups flour in a wide dish, beat 3 eggs in another wide dish, and put the panko in a third wide dish and set aside. 

For the filling, mix together the Muenster and cheddar cheeses, onion, garlic, remaining 1/4 teaspoon flour, remaining egg yolk, and cayenne pepper in a medium mixing bowl. Set aside.

Shape the filling into 4 equal disks, 1/2 inch smaller in diameter than the mushroom caps. Place cheese disks on gill side of each mushroom cap, cover with other half of cap, cut side down, and gently press together to secure the filling.

Dredge the stuffed mushroom caps in the flour, then dip in the beaten egg, coating them completely, then dredge in the panko. Set prepared mushrooms on a plate and refrigerate while heating the oil to deep-fry them.

To cook the mushroom burgers, pour the oil into a deep, wide pot to a depth of 3 inches. Heat over medium heat until the oil reaches a temperature of 350° F on a candy thermometer. Deep-fry the prepared mushrooms, one or two at a time, until golden brown and crisp all over, about 3 or 4 minutes. Transfer mushrooms with a slotted spoon to drain on paper towels. Season with salt.

Spoon the ShackSauce onto the top bun. Add a piece of lettuce and two slices of tomato. Transfer the mushroom burgers to the prepared buns. Enjoy!

For the mushroom caps and filling: 

Whisk together all ingredients to combine. 

For the ShackSauce: 

The roasted garlic-orange aioli plays double-duty here:  it binds the shrimp burgers and serves as a perfect condiment slathered on a toasted bun.  I&#39;ve added caramelized fennel and shallots, along with red bell pepper, herbs, and orange zest, to the burgers to up the flavor and complement the aioli.  Although these are a breeze to fry up in a cast iron skillet, they would be lovely grilled. - EmilyC

Shrimp Burgers with Roasted Garlic-Orange Aioli

extra virgin olive oil

grapeseed oil

Kosher salt

orange

olive oil

fennel,

shallots

red bell pepper

fennel fronds

chives

shrimp,

salt and black pepper

hamburger buns

To roast the garlic: Heat oven to 400 degrees F. Peel away the outer skin of 1 garlic head, and cut off top ¼ to ½ inch of the head to expose the individual cloves. Drizzle 1 tablespoon olive oil over the garlic head, wrap in foil, and roast for 30 to 35 minutes, or until cloves are soft when pressed. Cool, then squeeze the cloves from their skin. Mash 3 cloves and set aside -- reserve the rest for another use.

In a medium bowl, whisk the egg yolks. Gradually whisk in the remaining olive oil, then the grapeseed oil; begin with small drizzles, then whisk in a thin stream until the mayo is very thick. Whisk in a pinch of salt and then the orange juice, a little at a time (you may not need the full amount), orange zest and the roasted garlic paste. Season to taste with salt and pepper. 

Roasted garlic–orange aioli

In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add the fennel and shallots and cook until they start to caramelize, about 8 minutes. Add the red bell pepper and cook about 3 minutes longer; you want the pepper to soften but retain its texture. Remove from the heat. Mix in the fennel fronds, chives, and orange zest.  

In a bowl, combine the shrimp with the sautéed vegetable-herb mixture and salt and pepper (to taste). Fold in aioli, a teaspoon at a time, to just bind the burgers. Form into four patties, and refrigerate until ready to cook.

Heat the remaining 3 tablespoons olive oil in a pan (cast iron works well) over medium-high heat and fry the patties until golden, about 4 minutes on each side, or until cooked through.

Spread the aioli on both sides of the toasted buns; serve the shrimp burgers with your favorite condiments, such as a big leaf of butter crunch lettuce.

Shrimp burgers 

Everything I adore about a chicken caesar salad—but you can eat it with your hands. Instead of chopping up the romaine, you pull apart its leaves into cups. Use these to scoop up caesar-dressed grilled chicken and crusty croutons. 

Grilled Chicken Caesar Lettuce Wraps

anchovy fillets, drained, and minced

lemons, juiced

garlic cloves, smashed, peeled, and minced

balsamic vinegar

Worcestershire,

kosher salt,

chicken breasts, halved horizontally

ideally

olive oil,

Parmesan

capers

romaine,

Make the Caesar dressing. Combine all ingredients in a bowl. Taste and adjust accordingly. 


For the Caesar dressing:

Marinate the chicken. Add the chicken breasts to a big plastic bag and add 1/2 cup Caesar dressing. Mush around to completely coat. Marinate for at least 1 hour in the fridge or up to 1 day. 

Get your grill going. For charcoal: Set up for one-zone, high-temperature cooking. For gas: Heat to high until the temperature reaches about 600° F. Make sure the grill grates are clean, then lightly oil them. 

Grill the chicken over direct heat for 3 to 4 minutes per side, until charred on the outside and cooked (about 165° F) on the inside. Transfer to a plate to rest. 

Now grill the bread. First drizzle with olive oil, then grill over direct heat until charred, a couple minutes per side. Transfer to a plate to cool and crisp. 

Chop the chicken into chicken chunks. Add to a bowl along with the radicchio, parmesan, and capers. Dress with the remaining Caesar dressing—use however much feels right to you. Taste and adjust salt accordingly. 

Tear the grilled bread slices into crumbs. 

Serve as such: lettuce cups on one plate, chicken salad in a bowl, crumbs on another plate. To assemble: Fill a lettuce cup with chicken salad and top with breadcrumbs.

For the chicken lettuce wraps: 

Don’t be afraid to take the leeks to the point where they almost look burnt. A well-charred exterior means the interiors will be creamy, soft, silky, and delightfully sweet.

Charred Leeks With Honey and Vinegar Recipe

leeks

Tbsp. sherry vinegar or red wine vinegar

honey

extra-virgin olive oil,

Kosher salt, freshly ground pepper

Don’t be afraid to take the leeks to the point where they almost look burnt. A well-charred exterior means the interiors will be creamy, soft, silky, and delightfully sweet.

Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!

Epicurious

Prepare a grill for high heat. Rinse off any sand and dirt from leeks and pat dry. Arrange directly on grate (no need to oil) and grill, turning every few minutes with tongs, until outsides are completely blackened (leeks should start to soften and may begin to release some juices), 12–16 minutes.

Transfer leeks to a cutting board and let rest 10 minutes (the interiors will continue to steam and get even softer as they cool).

While the leeks are resting, whisk vinegar and honey in a small bowl until honey dissolves. Set dressing aside.

Cut leeks on a diagonal into 1½"–2" pieces. Transfer to a medium bowl and toss with 2 Tbsp. oil; season with salt.

Transfer leeks to a platter and spoon reserved dressing over. Drizzle with more oil and season with pepper.

Musa Dagdeviren is the go-to guy if you want to know about Turkish barbecue. Spend a couple of hours with him in the open kitchen of one of his Çiya restaurants (in Istanbul), and you'll wonder if there's anything he doesn't know about Turkish cuisine, let alone grilling. He'll start with chicken thighs marinated in creamy Turkish yogurt, chile paste, and garlic—to be grilled on skewers over charcoal. Before you know it, he's grilling meatballs, quinces, shallots, even bread dough loaded with ground beef. Heres one of the "simpler" dishes in Musa's repertoire—if simple means merely marinated, spice-crusted, and grilled—and the combination of creamy yogurt, pungent garlic, and smoky pepper flakes produces the sort of chicken that has made the Turks the Near East's undisputed grill masters for centuries.

Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

plain whole-milk Greek-style yogurt** (8 ounces)

red wine vinegar

tomato paste

coarse kosher salt

garlic cloves, peeled, flattened

lemons;

chicken

Flat metal skewers

If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.

Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.

*A slightly sweet Syrian pepper with a moderate heat level; available at some specialty foods stores and from wholespice.com.

**A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

Aleppo pepper is sold finely ground or crushed into small flakes; either one will work well in this recipe.

The popular rum-and-mint cocktail from Cuba was the inspiration for this entrée. A last-minute spritz of grilled lime adds even more flavor. Garnish with grilled pineapple slices cut into star shapes, if desired.

Mojito-Marinated Chicken Breasts

lime juice

light rum

mint

mint syrup

vegetable oil

chicken breast

limes,

Whisk lime juice, 1/2 cup rum, and next 4 ingredients in bowl. Place chicken in resealable plastic bag. Pour marinade over; seal bag. Turn bag to distribute marinade. Chill 4 hours, turning bag twice.

Place lime quarters in shallow bowl. Pour remaining 2 tablespoons rum over, tossing to coat. Let stand at room temperature.

Prepare barbecue (medium heat). Grill chicken until cooked through, about 15 minutes per side. Transfer to platter.

Grill limes until soft and slightly charred, about 5 minutes. Garnish platter with mint sprigs. Squeeze grilled limes over chicken and serve.

Grilled salmon with summer peaches, red curry paste and fresh herbs. Serve this recipe warm or at room temperature, perfect for relaxed summer dining.

Grilled Salmon Recipe With Peach Curry and Coconut Cream

virgin coconut oil

garlic cloves, thinly sliced

ginger

red curry paste,

halved,

palm sugar or coconut sugar

orange juice

well-shaken coconut cream

salmon

avocado oil

Jalapeño Oil, optional (see note)

Thai basil leaves

Juicy ripe peaches and beautiful pink salmon scream summer. A little curry paste and herbs keep this sweet-spicy curry squarely in the savory realm, and a drizzle of reduced coconut cream cools things off. I like grilling to char the skin, the whisper of bitterness complementing the sweetness of the stone fruit. I prefer the flavor of the curry when it’s served warm or at room temperature, perfect for relaxed summer dining.

In a large skillet or sauté pan, heat the coconut oil over medium heat until shimmery. Add the garlic, ginger, and salt and cook, stirring frequently, until the garlic begins to turn golden, about 3 minutes. Add the curry paste and cook, stirring often, until very fragrant and a shade darker in color, about 4 minutes more. Add the peaches, stir well, and cook for a minute or so to allow the curry flavors to begin to season the peaches.

Add the palm sugar and orange juice, increase the heat to medium-high, and let it all come to a strong simmer. Cook, adjusting the heat to maintain the simmer, until the peaches are cooked through but not mushy and the sauce has thickened enough to coat the back of a spoon, 10 to 15 minutes. Keep warm.

In a small pot, bring the coconut cream to a simmer over medium heat and cook, stirring frequently, until it has reduced by about half (it’ll have the texture of barely whipped cream), 18 to 20 minutes. Keep warm.

Fire up a grill to cook with an area of medium heat and an area of low heat. Pat the salmon dry, spending a little extra time on the skin side. Rub just enough of the avocado oil onto the fillets to coat them with a very thin layer (excess oil will lead to flare-ups). Once the grill is ready, evenly season the salmon all over with the salt. Grill the salmon, skin-side down, on the area of medium heat until the skin is golden, a bit charred, and crispy, about 3 minutes.

Carefully run a metal spatula between the grates and the skin (if the skin hasn’t released from the grates just yet, wait another minute), then flip the fillets onto the area of low heat and cook until the salmon is cooked to your preference. For me, that’s medium-rare to medium, when the center is light pink with a bit of translucence, about 3 minutes.

Transfer the peach curry to a serving bowl or platter and top with the salmon, skin-side up. Drizzle on the coconut cream, then the jalapeño oil, and sprinkle on the Thai basil. Serve right away.

A garlic, balsamic, and mustard based marinade gives this charred london broil steak a wonderfully rich flavor. 

Grilled Marinated London Broil

garlic cloves, minced

lemon juice

Worcestershire sauce

soy sauce

oregano,

basil,

thyme,

hot red pepper flakes

London broil

To give your London Broil the best possible flavor, marinate it overnight in a mixture of balsamic, garlic, lemon, mustard, dried herbs, oil, and just a bit of Worcestershire sauce and soy sauce. You'll notice that there’s no salt in the marinade; the soy and Worcestershire provide enough salt to season the meat well, plus they give it an extra tang of umami that will entrance the dinner table. (They'll ask what the secret ingredient is; it's up to you whether you want to tell them or not.) Once the meat is marinated and ready to grill, it only takes about 20 minutes to cook. For the crustiest char, make sure your grill grate is about four inches over glowing coals.

In a bowl whisk together marinade ingredients until combined well.

Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.

Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

The marinade flavors the meat and gets crispy with the floral peppercorns slightly numbing your tongue and lips. This cilantro lamb sauce recipe is divine. 

Szechuan Lambypops with Cilantro Chimichurri

sherry

garlic cloves,

lambchops, frenched

cumin seeds, toasted

Szechuan peppercorns, toasted

coriander seeds, toasted

red chili flakes (optional)

Cilantro Chimichurri

cilantro

garlic clove,

red pepper flakes

lime, juiced

jalapeño, chopped

rice vinegar

Mix soy sauce, oil, sherry, and garlic. Cut lamb into 6 equal pieces and marinate for 6 to 8 hours. 

Heat grill. Grind cumin seeds, peppercorns, and coriander seeds. Mix with salt and chili and sprinkle liberally over lamb. Grill until temperature reaches 140, let rest about 5 minutes, then slice each piece in half. Serve with Cilantro Chimichurri.

Lamb

Blend all ingredients through rice vinegar, then drizzle in oil with the machine running. Season to taste with salt.

Spot Prawns are bigger than the largest jumbo shrimp. Their shell are a beautiful pinkish-red. They have a buttery, sweet flavor that works well in this recipe.

Last of the Season &quot;Grilled&quot; Spot Prawns with Garlic Scape, Cilantro and Lime Aioli

garlic,

egg yolk, preferably organic

garlic scape, diced (about 2 tablespoons)

cilantro, roughly chopped

lime,

spotted prawns (about 10 prawns)

Cilantro leaves and lime wedges

First, make your aioli. In a small skillet, add olive oil and garlic and warm over medium-low heat. When garlic starts to slowly sizzle, add prawn heads/shrimp shells. Stir heads/shells so they are evenly coated with oil. Cook for about ten minutes or until the heads/shells get crackly and are smelling toasty. Remove pan from heat. Strain oil and let cool to room temperature.

Add yolk and two pinches of salt to blender bowl. Blend on medium speed until combined, then, in a thin stream, with blender running, slowly add about half of the shrimp/prawn infused oil. Add garlic scapes and half of the cilantro and blend until completely incorporated. Continue slowly adding oil until mixture has mayonnaise-like consistency. (You may not use all of the oil.) Add zest and lime juice, and blend again for about five seconds. Taste and add additional salt if needed. Put in a small bowl and chill in the refrigerator while you cook the prawns.

Garlic Scape, Cilantro and Lime Aioli

Carefully (because they are very delicate) peel each prawn, leaving the tail intact. When all prawns are peeled, thoroughly dry them with a kitchen or paper towel. Put prawns on a baking sheet and brush with olive oil and a sprinkling of salt.

Heat cast iron pan over medium-high heat. When pan is hot, place prawns in a single layer in pan. After about 40 seconds, turn prawns. They should be pink with a delicate golden crust on one side. Cook for another thirty seconds or so, then remove from heat.

Pile the prawns on a plate, Garnish the plate with cilantro and lime. Serve with aioli dipping sauce and dig in. This dish is lovely with a microbrewery wheat beer or a fruity dry white wine, such as Pinot Gris.

The Piece de Resistance: "Grilled" Spotted Prawns

Not your average slider – fillets of salmon smoked on cedar planks and glazed with coffee barbecue sauce and pickled vegetables.

Top 30 grillbarbecue recipes from across the web

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Top 30 grillbarbecue recipes from across the web

The most viewed grillbarbecue recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shake Shack&#39;s &#39;Shroom Burge...

Shrimp Burgers with Roasted Garlic-...

Grilled Chicken Caesar Lettuce Wrap...

Charred Leeks With Honey and Vinega...

Yogurt-Marinated Chicken Kebabs wit...

Mojito-Marinated Chicken Breasts

Grilled Salmon Recipe With Peach Cu...

Grilled Marinated London Broil

Szechuan Lambypops with Cilantro Ch...

Last of the Season &quot;Grilled&qu...

cedar-planked salmon sliders

Grilled nectarine with fresh tomato...

Grilled nectarine with fresh tomato...

Korean Steak Tacos

Grilled Pork Shoulder With Butter V...

Caveman Porterhouse with Poblano Pa...

Lamb Souvlaki with Yogurt-Garlic Sa...

Grilled Peach Toast With Pimiento C...

Suzanne Goin&#39;s Grilled Pork Bur...

Feta-Brined Grilled Eggplant Salad

Chicken Spiedie Skewers with Italia...

Korean Barbecued Beef

Barbecue-Flavored Vegan Chickpea Sa...

Grilled Cheese and Tomato Stacks

Blue Cheese Burger

Strawberry-Balsamic Flank Steak

Skirt Steak with Chimichurri Sauce

Flank Steak on Texas Toast with Chi...

Italian &quot;Sausage&quot; Sandwic...

Texas Tailgate Burger

The most viewed grillbarbecue recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Shake Shack's 'Shroom Burge...

Last of the Season "Grilled&qu...

Suzanne Goin's Grilled Pork Bur...

Italian "Sausage" Sandwic...