Smoke Stack Burgers Recipes
BIG SMOKEY BURGERS
I created this recipe while trying to recreate the best burger I had ever tasted at a restaurant in the Great Smoky Mountains of North Carolina. My family and I think these burgers are better! They are packed with flavor!
Provided by Janine
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium-high heat.
- Combine ground sirloin, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper.
- Place burgers on preheated grill and cook until no longer pink in the center. Place a slice of Cheddar cheese on top of each burger one minute before they are ready. Place burgers on buns to serve.
Nutrition Facts : Calories 537 calories, Carbohydrate 26.6 g, Cholesterol 121.3 mg, Fat 29.7 g, Fiber 1.7 g, Protein 38.7 g, SaturatedFat 13 g, Sodium 1034.7 mg, Sugar 1.5 g
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.
COPYCAT SHAKE SHACK SMOKESHACK
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
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
SMOKE STACK BURGERS
Enjoy the heat of our tasty Smoke Stack Burgers. Topped with KRAFT Singles, bacon and a spicy spread, our Smoke Stack Burgers are simply unforgettable.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat large heavy skillet or griddle on medium-high heat. Meanwhile, mix peppers, mayo, ketchup, mustard and relish until blended; spread onto cut sides of buns. Roll meat into 4 balls.
- Spray hot skillet with cooking spray. Add meatballs; press to 1/4-inch thickness with back of spatula. Cook 2 to 3 min. or until bottoms of patties are deeply browned; turn. Top with bacon and Singles; cook 1 to 2 min. or until burgers are done and Singles are melted.
- Fill buns with cheeseburgers.
Nutrition Facts : Calories 470, Fat 25 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 100 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 34 g
SMASH BURGERS
Now is not the time to cut calories or skimp on salt. Go for ground chuck that is at least 80/20. If you can find a blend with ground brisket or short rib, all the better. The best burger comes with being liberal with kosher salt-it is beef's best friend. -James Schend, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.
Nutrition Facts : Calories 339 calories, Fat 16g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 760mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
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