Shake Shack Hamburger Recipes

SHAKE SHACK-STYLE BURGERS

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 SHACK STACK BURGER

Steps:

• Heat oven to 375 degrees F.
• ShackSauce:.
• In a small bowl, stir together; mayonnaise, mustard, ketchup, pickle brine, and 1/8 teaspoon 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 forming burger patties.
• Form burger patties:.
• Form hamburger patties into 8 (5-inch) wide patties, about 1/3 inch-thick, sprinkle with remaining teaspoon salt and remaining 1/4 teaspoon black pepper. Refrigerate.
• 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.
• Cook Burgers:.
• Heat a large cast iron skillet over medium-high, working in two batches place patties in skillet; 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 the 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 a baking sheet. Repeat the process with the remaining burger patties.
• Dividing evenly, top bottom buns with cheeseburgers, fried 'shrooms, tomato, and lettuce. Spread tops of buns with ShackSauce. Close sandwiches. Serve Hot.

THE SHACKBURGER BY MARK ROSATI RECIPE BY TASTY

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.