Alabama Beach Shack Burgers Recipes

SHAKE SHACK-STYLE BURGERS

Shake Shack-Style Burgers image

Shake Shack started in 2001 as a lunchtime hot dog cart run by the kitchen of Michelin-starred restaurant Eleven Madison Park. The cart was supposed to be temporary, but demand was so huge that in 2004 owner Danny Meyer opened a kiosk in Madison Square Park and expanded the menu to include burgers and shakes. There are now 133 other locations - as far away as Tokyo and Dubai - along with a new cookbook, Shake Shack: Recipes & Stories.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 burgers

Number Of Ingredients 14

Ingredients

1/3 cup mayonnaise
2 teaspoons ketchup
1 teaspoon yellow mustard
2 dill pickle chips, plus 1 teaspoon brine
Pinch of sugar
Pinch of cayenne pepper
1 pound ground beef chuck (80% lean)
2 tablespoons unsalted butter
4 potato hamburger buns
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
4 slices American cheese
8 thin slices plum tomatoes
4 lettuce leaves

Steps:

Puree the mayonnaise, ketchup, mustard, pickles and brine, sugar and cayenne in a mini food processor or blender until smooth. Transfer to a small bowl and refrigerate until ready to serve.
Form the beef into 4 pucks, about 2 inches wide and 1 1/2 inches thick. Refrigerate 20 to 30 minutes.
Melt the butter on a griddle or large skillet over medium heat. Open the buns and place open-side down on the griddle. Cook until lightly toasted, about 2 minutes. Remove to a plate.
Wipe off the griddle. Increase the heat to medium high and brush with the vegetable oil. Working in two batches, transfer the patties to the griddle, about 3 inches apart, and press firmly with a large spatula (or two small spatulas) to flatten into very thin patties. Cook, pressing the edges of the patties, about 20 seconds. Season each patty generously with salt and black pepper. Continue cooking until the edges are crisp and the beef is browned, 1 to 1 1/2 more minutes. Flip the patties; season with more salt and black pepper and top each with 1 cheese slice. Continue cooking until the cheese melts around the edges and the burger is cooked through, about 1 more minute.
Spread the mayonnaise sauce on the bun tops. Serve the patties on the buns with the tomatoes and lettuce.

THE SHACKBURGER BY MARK ROSATI RECIPE BY TASTY

The Shackburger By Mark Rosati Recipe by Tasty image

Here's what you need: hamburger potato buns, butter, shacksauce, ground beef, salt and pepper mix, american cheese, green leaf lettuce, ripe plum tomato, hellmann's real mayonnaise, dijon mustard, heinz ketchup, kosher dill pickling brine, cayenne pepper, kosher salt, freshly ground pepper

Provided by Jody Duits

Categories Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 hamburger potato buns
4 tablespoons butter, melted
4 tablespoons shacksauce, recipe below
1 lb ground beef, very cold, divided into 4 pucks
½ teaspoon salt and pepper mix, recipe below
4 slices american cheese
4 pieces green leaf lettuce
8 slices ripe plum tomato, 1/4 inch (6 mm)
½ cup hellmann's real mayonnaise
1 tablespoon dijon mustard
¾ teaspoon heinz ketchup
¼ teaspoon kosher dill pickling brine
1 pinch cayenne pepper
½ cup kosher salt
½ teaspoon freshly ground pepper

Steps:

Heat a cast-iron griddle over medium-low heat until warm.
Meanwhile, open the hamburger buns and brush the insides with the melted butter. A soft brush is helpful here.
Place the buns buttered side down on the griddle and toast until golden brown, 2 to 3 minutes.
Transfer buns to a plate. Create the Shack sauce with the provided ingredients.
Spoon the sauce onto the top bun.
Increase the heat to medium and heat the griddle until hot, 2 to 3 minutes.
Evenly sprinkle a pinch of Our Salt & Pepper Mix on top of each puck of meat.
Place the pucks on the griddle, seasoned side down. Using a large, sturdy metal spatula, firmly smash each puck into a ⅓-inch-thick (8 mm) round patty. Pressing down on the spatula with another stiff spatula helps flatten the burger quickly. Evenly sprinkle another big pinch of Our Salt & Pepper Mix.
Cook the burgers, resisting the urge to move them, until the edges beneath are brown and crisp, and juices on the surface are bubbling hot, about 2 ½ minutes. Slide one of the spatulas beneath the burger to release it from the griddle and scrape up the caramelized browned crust. Use the other spatula to steady the burger and keep it from sliding.
Flip the burgers. Put the cheese on top and cook the burgers 1 minute longer for medium. Cook more or less depending on your preference.
Add a piece of the lettuce and two slices of tomato. Transfer the cheeseburgers to the prepared buns.
Enjoy.

Nutrition Facts : Calories 885 calories, Carbohydrate 49 grams, Fat 57 grams, Fiber 6 grams, Protein 41 grams, Sugar 9 grams

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