Shake Shack Hamburger Recipes

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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

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

COPYCAT SHAKE SHACK 'SHROOM BURGER



Copycat Shake Shack 'Shroom Burger image

Vegetarians rejoice! Shake Shack has a cheese filled burger for you and it's gooood! You have to taste it to believe it. The ShackSauce is not to be missed.

Provided by EmKenBken

Categories     Lunch/Snacks

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 20

1 cup Hellmann's mayonnaise
1 tablespoon Dijon mustard
3/4 teaspoon ketchup
1/4 teaspoon pickle juice
1/8 teaspoon ground cayenne pepper
6 cups canola oil, divided
8 portabella mushrooms, stems removed, each 4-inches wide
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 1/2 cups muenster cheese, grated
1 1/2 cups cheddar cheese, grated
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
3 cups all-purpose flour, divided
4 cups panko breadcrumbs
6 large eggs, beaten
2 egg yolks
8 potato buns, toasted
8 leaves green leaf lettuce
8 slices plum tomatoes

Steps:

  • Heat oven to 375 degrees F.
  • ShackSauce:.
  • In a small bowl, stir together; mayonnaise, mustard, ketchup, pickle brine, and cayenne pepper. Refrigerate until ready to use.
  • Mushroom Stuffing:.
  • Using 2 tablespoons of oil, lightly oil two rimmed baking sheets; place mushroom caps gill side down. Brush mushroom caps with 2 tablespoons oil, season with salt and pepper. Place in preheated oven. Cook until tender, 30 to 35 minutes. Set aside until completely cool. Using a sharp knife, slice mushrooms in half horizontally, making sure to cut two even slices, without holes.
  • Mushroom Filling:.
  • Meanwhile, make the mushroom filling. In a medium bowl combine: the cheeses, onion powder, garlic powder, 1/2 teaspoon flour, the egg yolks, and the cayenne pepper. Shape the filling into 8 equal patties, 1/2 inch smaller in diameter than the mushroom caps. Place prepared cheese patties on the gill side of each sliced mushroom cap, making sure to leave a 1/2 inch border. Top each with other side of mushroom pressing firmly around edges to seal filling inside. If it is difficult to seal mushroom patties filling remove some cheese mixture.
  • Mushrooms Breading:.
  • Place remaining flour in a wide dish. Place beaten eggs in another wide dish, place panko bread crumbs in a third wide dish, set aside.
  • Dredge the stuffed mushroom caps in the flour, dip in egg, coating them completely, then dredge in the panko. Repeat beading steps again with mushrooms. Refrigerate breaded mushrooms while heating oil.
  • Mushroom Frying:.
  • In a medium sized heavy bottomed pot, fitted with a deep-frying thermometer, over medium-high, heat oil to 350 degrees F.
  • Line a baking sheet with paper towels. In batches, cook mushrooms, turning once, until deep golden brown on each side, about 2 to 3 minutes a side. Place mushrooms on prepared baking sheet to drain.
  • Dividing evenly, top bottom buns with fried 'mushrooms, tomato, and lettuce. Spread tops of buns with ShackSauce. Close sandwiches. Serve Hot.

Nutrition Facts : Calories 2201.4, Fat 195.1, SaturatedFat 24.3, Cholesterol 231.2, Sodium 1257.3, Carbohydrate 87.7, Fiber 5.5, Sugar 8.8, Protein 30.3

COPYCAT SHAKE SHACK SMOKESHACK



Copycat Shake Shack SmokeShack image

One cheeseburger...good....two cheeseburger, BETTER. Ever try a "smashie burger"? Shake Shack is famous for making them famous to the cityfolk. Crusty, juicy meat, loaded with delicious fixins' have people standing in line. The ShackSauce is worth the wait alone.

Provided by EmKenBken

Categories     Lunch/Snacks

Time 35m

Yield 4 burgers, 3 serving(s)

Number Of Ingredients 13

2 lbs ground beef
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 cup Hellmann's mayonnaise
1 tablespoon Dijon mustard
3/4 teaspoon ketchup
1/4 teaspoon pickle juice (kosher dill)
1/8 teaspoon ground cayenne pepper
4 tablespoons unsalted butter
4 potato hamburger buns
8 slices cheese (American)
16 slices smoked bacon, thick cut, cooked
2/3 cup cherry pepper (pickled)

Steps:

  • Heat oven to 150 degrees F. Place a rimmed baking sheet in the oven.
  • After forming hamburger patties into 8 (5-inch) wide patties, about 1/3 inch-thick, sprinkle with 1 teaspoon salt and 1/4 teaspoon black pepper. Refrigerate.
  • Shack Sauce:.
  • In a small bowl, stir together; mayonnaise, mustard, ketchup, pickle brine, and cayenne pepper.
  • Heat butter in a cast-iron skillet over medium -ow. Place buns, split side down in skillet until golden, 2 to 3 minutes; transfer to a plate.
  • Increase heat to medium-high, working in two batches place patties in the pan, Using a large, sturdy spatula, firmly press burgers into the pan making sure they "smash slightly" and adhere to the pan. Cook, undisturbed, until bottom of burger is dark brown and crisp, 2 to 3 minutes. Flip patties, using spatula to "smash" lightly again; top each burger with a cheese slice, cook until cheese has melted and burger patty is dark golden brown on other side, 1 to 2 minutes. Transfer burgers to baking sheet in the oven. Off of the heat, using paper towels if needed, wipe any excess cheese or oil from the skillet. Repeat the process with the remaining burger patties.
  • Assemble:.
  • Dividing evenly layer buns with a two cheeseburgers, two strips of bacon and chopped cherry pepper. Spread 1 tablespoon of ShakSauce on each top buns. Top burgers and serve hot, with additional ShakSauce on the Side.

Nutrition Facts : Calories 1842.2, Fat 142.1, SaturatedFat 60.5, Cholesterol 410.6, Sodium 4056.1, Carbohydrate 35.6, Fiber 0.7, Sugar 7.1, Protein 103.6

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