Shake Shack Sauce Copycat Recipes

COPYCAT SHAKE SHACK CHICK'N SHACK SANDWICH

Steps:

• Marinade:.
• Put buttermilk, 2 tablespoons salt, black pepper, and the hot sauce in a large, airtight container. Add chicken pieces; turn to coat. Cover; refrigerate 20 minutes or overnight.
• Buttermilk Herb Mayo:.
• In a small bowl stir together the mayonnaise with the buttermilk, chives, parsley, thyme, and pepper. Refrigerate until ready to serve.
• Dry Mixture:.
• Put flour, remaining 2 teaspoons salt, cayenne pepper, and baking powder in a large resealable plastic bag.
• One at a time, remove chicken from marinade. Place chicken piece in dry mixture bag and shake vigorously to coat. Remove chicken from bag, and shaking off any excess flour mixture, set floured chicken aside. Repeat with remaining chicken.
• Line a baking sheet with paper towels.
• Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat oil over medium-high, to 375°F Cook chicken until golden brown on each side, about 3 to 4 minutes a side. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain.
• Dividing evenly spread bottom of buns with: herb mayo, pickle slices, lettuce and chicken, use remaining bun tops to close sandwiches. Serve hot.

SHAKE SHACK SAUCE (COPYCAT)

Steps:

• Combine all ingredients in a bowl and stir.
• If you want your sauce to have a more smooth texture, you can blend it in the food processor for 5-10 seconds.
• Store in a sealed airtight container in the refrigerator.

IF YOU'RE CRAVING SHAKE SHACK, HERE'S THE RECIPE FOR ITS FAMOUS BURGER SAUCE

Steps:

• Mix ingredients in small bowl.

COPYCAT SHAKE SHACK SMOKESHACK

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.

COPYCAT SHAKE SHACK VANILLA FROZEN CUSTARD

Steps:

• Prepare a medium bowl, set over an ice bath. Have a fine mesh sieve nearby.
• In a medium heavy-bottomed saucepan, off the heat combine the egg yolks and sugar and whisk until smooth. Whisk in the cream and milk. Cook stirring frequently over medium heat, until the custard reaches a temperature of 170 degrees F on an instant-read thermometer.
• Strain the custard into the prepared ice- bath. Stir in the salt and vanilla.
• Stir the custard frequently until it is no longer hot. Refrigerate custard until cold.
• Churn the custard mixture in an ice cream maker following the manufacturer's instructions, until it is the texture of soft serve. Transfer the custard to a freezer-proof container, cover. Freeze until firm enough to scoop, at least two hours.

SHAKE SHACK SAUCE RECIPE (COPYCAT)

Steps:

• Combine all ingredients in a bowl and stir.
• For a smoother sauce, blend it in the food processor for 5 to 10 seconds.
• Serve over burgers or fries, and enjoy!

HOW TO MAKE SHAKE SHACK BURGERS

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!

SHAKE SHACK BURGER RECIPE

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.