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.

COPYCAT SHAKE SHACK CRINKLE CHEESE FRIES

Steps:

• Sauce:.
• In a large saucepan over medium, heat oil. Add onion, jalapeño, peppercorns, and salt. Cook, stirring occasionally until onion has softened, 5 to 7 minutes. Remove from heat. Add the cream and vinegar; allow to steep for 20 minutes.
• Meanwhile, In a deep heatproof bowl, combine cheeses. Place a fine mesh strainer over the bowl containing the cheese. Strain cream mixture over the cheese mixture. Discard solids from strainer. Using a wooden spoon stir cheese mixture until smooth and fully melted. If cheese doesn't melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture is fully combined. Cover with foil and set aside while preparing Crinkle Fries.
• Crinkle Fries:.
• Fill a large bowl with cold water. peel potatoes, placing in water to keep from turning brown.
• Slice potatoes 1/2 inch thick lengthwise. Place potato slices in water as you work.
• Fill another large bowl with cold water.
• Bring a large pot of water to a boil.
• Place a slice of potato on your work surface. Using a crinkle cutter, and starting at one end of the potato, firmly press into the potato, making sure to punch all the way through to create the familiar wavy shape. Repeat your next cut 1/2- inch from the first, creating your first "crinkle fry" Submerge the fries in the prepared bowl of water. Continue with remaining potato slices.
• Rinse the cut fries in cold water, to remove excess starch. Set aside a few baking sheets topped with layers of paper towels.
• Cook fries in n boiling water in batches (so the water does not drop below a simmer) until they start to become slightly translucent, 4-5 minutes. Remove fries from water using a slotted spoon, or a spider, to prepared baking sheets. Pat fries dry thoroughly, and allow to cool fully (they can be placed in the refrigerator or freezer once they are no longer very hot) to speed cooling.
• In a large heavy-bottomed pot or Dutch oven fitted with a deep-frying or candy thermometer, heat oil until 325°F Working in batches, fry until potatoes are a pale, and are not yet golden, 3 to 4 minutes a batch. Drain on paper towel-lined racks. Allow to cool completely.
• Tip:.
• Fries can be frozen at this point; to assist in quick preparation in the future.
• To freeze: spread fries on a rimmed baking sheet lined with wax or parchment paper; place in freezer until frozen solid. Transfer fries to a resealable plastic bag until ready to cook.
• Cook the fries:.
• Prepare two baking sheets by topping with a few layers of paper towels. Reheat cheese sauce if it has cooled.
• In a large heavy-bottomed pot or Dutch oven fitted with a deep-frying or candy thermometer, heat oil until 375 degrees F. Working in batches, cook fries until golden brown and crisp, 2 to 3 minutes a batch. Drain on prepared baking sheets. Transfer fries to a platter, season with salt. Top with cheese sauce. Serve immediately.

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.