HOW TO MAKE SHAKE SHACK BURGERS
Copycat Shake Shack burgers done at home will be in your hall of fame street food recipes!
Provided by John Mooney
Categories Sandwich
Time 13m
Number Of Ingredients 11
Steps:
- Combine the mayo (1/2 cup), ketchup (1 tsp), mustard (1 tbsp), pickle juice (1 tsp) and cayenne(pinch) in a bowl and mix well. Refrigerate for 30 minutes for best flavor.
- Slice the tomato and tear off portions of leaf lettuce. Each burger will get 2 slices of tomato and 1 piece of shaped lettuce leaf. Tear the leaf lettuce to fit the burger bun.
- Open the buns, but do not slice them in half. Leave the burger buns with the hinge attached. Brush the buns with melted butter and grill on a griddle that's has preheated to 375 degrees or medium high heat. Watch carefully so they do not burn. Look for a golden brown color to develop.
- Roll the burgers into balls (4 ounces), but do not pack the burgers tightly. Place the balls of burger meat on the hot griddle and smash down to form a 4-inch patty. You can use a burger press or a weighted spatula.
- Lightly salt and pepper the burger and flip after 2 minutes and 30 seconds.
- Flip the burger and add American cheese (1 slice). Cook for 1 more minute.
- Assemble the burger by spreading the copycat shack sauce (1 tbsp)on the top bun, followed by the leaf lettuce and then the sliced tomatoes (2 slices). Place the burger on the bottom bun with the cheese facing up and close the sandwich. Enjoy!
Nutrition Facts : Calories 741 kcal, Carbohydrate 25 g, Protein 32 g, Fat 58 g, SaturatedFat 19 g, TransFat 2 g, Cholesterol 128 mg, Sodium 898 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
SHAKE SHACK BURGER {PERFECT COPYCAT}
This Shake Shack Burger is a perfect copycat from the burger joint complete with Shake sauce - plus, they're super easy to make at home!
Provided by Taylor Stinson
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Mix the ingredients together for the Shack sauce and, if serving, bake crinkle cut fries in the oven according to package directions.
- Add salt & pepper to ground beef and mix together in a large bowl. Form 4 even round balls of beef.
- Meanwhile, heat a large skillet over med-high heat. Add balls, then press down to "smash" into patties. Cook for 3-4 minutes, then flip and cook another 2 minutes. Add 1 cheese slice to each burger, then place lid over the skillet to let the cheese melt and remove from heat.
- Remove burger patties from skillet, and wipe the pan clean with a paper towel. Butter the potato buns. Place in skillet, then add back to med-high heat, waiting until buns are lightly toasted, about 2 minutes.
- Add burger patties to each bun, then top with tomato, lettuce and Shack sauce. Serve alongside crinkle cut fries if desired, then serve and enjoy!
Nutrition Facts : Calories 440 kcal, Carbohydrate 33 g, Protein 34 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 91 mg, Sodium 617 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
SHAKE SHACK BURGER RECIPE
These Copycat Shake Shack Burgers are exactly like the real thing. They're smash burgers, topped with special sauce, American cheese served on a potato bun.
Provided by Adrianna Adarme
Categories Dinner Main Course
Time 55m
Number Of Ingredients 20
Steps:
- Add the ingredients for the special sauce to a bowl and whisk until smooth. Transfer to a small bowl or squeeze bottle and set aside.
- Brush the buns (top and bottom) with butter. Warm a pan over medium heat. When warmed, add the buns, toasting them for about 1 to 2 minutes. Repeat until you've worked your way through all of the buns
- If you're grinding your own meat, add the cubed sirloin and chuck to a bowl and combine it. With the largest meat grinder attachment on your mixer or grinder, turn the speed to #4 and add the meat. Repeat until you've worked your way through all of the meat. Change the grinder attachment to the smaller attachment. Pass the meat through the grinder once more. Divide the meat into 4 ounce mounds. You should end up with 8 mounds of meat.
- If you're using store-bought ground beef, no biggie. Divide the meat into 4 ounce mounds.
- Form pucks that are about 2 inches tall and 2-inches wide. Sprinkle the tops with a few pinches of salt and pepper.
- Place a cast iron skillet over moderately high heat. Add a few teaspoons of oil and when glistening and VERY hot, add the meat puck. Allow to cook for about 30 seconds and then smash it with a spatula until it's about 1/4-inch thick. Cook for about 1 minute and then add a few pinches of salt and pepper to the top. Then, flip. Add the slice of cheese and cook for an additional minute or so. Remove from the pan and repeat with the remaining pucks of meat.
- Squeeze a bit of special sauce on both sides of the bun. Add a few pieces of leafy green lettuce, a few slices of tomatoes and then top with the burger patty. Add a few pickles and then add the other half of the bun on top. Repeat until you've made all of the hamburgers.
- Serve with baked crinkle fries, ketchup and mustard on the side.
Nutrition Facts : ServingSize 6 g, Calories 450 kcal, Carbohydrate 20 g, Protein 12 g, Fat 3 g, Cholesterol 10 mg, Sodium 15 mg
SHAKE SHACK-STYLE BURGERS
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
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.
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