The Juicy Lucy burger is a twist on a traditional burger where the cheese is melted inside the patty. This meat-free version is inspired by Shake Shack’s ‘Shroom Burger. Portobello mushrooms are stuffed with a cheesy mixture, breaded and air fried until golden brown with gooey cheese on the inside. They’re served on brioche buns with lettuce, tomato and a special sauce that will keep you coming back for more!
| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Four 4-inch portobello mushrooms, stems removed
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 3 ounces white Cheddar, shredded (about 1 cup)
- 3 ounces Havarti cheese, shredded (about 1 cup)
- 2 ounces cream cheese, at room temperature
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup all-purpose flour
- 1 large egg
- 1 cup panko
- Olive oil cooking spray
- 1/4 cup mayonnaise
- 2 tablespoons barbecue sauce
- 1 tablespoon ketchup
- 4 brioche burger buns, split
- 4 leaves bibb or green leaf lettuce
- 1 large tomato, sliced
Instructions
- Preheat a 3.5-quart air fryer to 400 degrees F.
- Toss together the mushrooms, oil, 1/4 teaspoon salt and a few grinds of pepper. Place the mushrooms in the air-fryer basket and fry until tender, about 3 minutes per side. Transfer to a plate to cool, 5 to 8 minutes.
- Meanwhile, stir together the Cheddar, Havarti cheese, cream cheese, chili powder, garlic powder and onion powder in a medium bowl. Divide the mixture into 4 portions. Form each portion into a disk about 3 1/2 inches wide to fit inside the mushroom caps.
- Once the mushrooms are cool enough to handle, horizontally cut off the upper third of each mushroom cap. Place 1 cheese disk inside each mushroom, gill-side up, and sandwich with the top of the mushroom cap, pressing down to cover the cheese filling.
- Whisk the flour and 1/4 teaspoon salt in a small baking dish. Whisk the egg in a second baking dish. Put the panko in a third baking dish.
- Dredge the mushrooms in the flour, shake off any excess and coat in the egg mixture. Allow the excess egg to drip off, then coat in the panko, pressing to adhere. Spray the mushrooms with the cooking spray and place in the air fryer basket. Cook until golden brown, about 4 minutes per side.
- Mix together the mayonnaise, barbecue sauce and ketchup in a small bowl. Spread a generous layer of the sauce on both sides of the buns. Add to each bottom bun 1 lettuce leaf, 1 tomato slice and 1 mushroom burger. Finish with the bun tops, slice in half and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 715 |
| Total Fat | 38 g |
| Saturated Fat | 15 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 26 g |
| Cholesterol | 118 mg |
| Sodium | 868 mg |