Shake Shack Sauce Copycat Recipes

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.

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!

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.

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.