COPYCAT SHAKE SHACK SHACK STACK BURGER
Ever want the thing you love and the other thing you love at the same time? Shake Shack has a knack for giving us that. Cheeseburger and 'Shroom Burger together in harmony.
Provided by EmKenBken
Categories < 4 Hours
Time 1h25m
Yield 4 4 Shake Shack Stack Burger
Number Of Ingredients 22
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.
COPYCAT SHAKE SHACK 'SHROOM BURGER
Vegetarians rejoice! Shake Shack has a cheese filled burger for you and it's gooood! You have to taste it to believe it. The ShackSauce is not to be missed.
Provided by EmKenBken
Categories Lunch/Snacks
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 375 degrees F.
- ShackSauce:.
- In a small bowl, stir together; mayonnaise, mustard, ketchup, pickle brine, and 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 heating oil.
- 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.
- Dividing evenly, top bottom buns with fried 'mushrooms, tomato, and lettuce. Spread tops of buns with ShackSauce. Close sandwiches. Serve Hot.
Nutrition Facts : Calories 2201.4, Fat 195.1, SaturatedFat 24.3, Cholesterol 231.2, Sodium 1257.3, Carbohydrate 87.7, Fiber 5.5, Sugar 8.8, Protein 30.3
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.
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