Copycat Shake Shack Chickn Shack Sandwich Food

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COPYCAT SHAKE SHACK CHICK'N SHACK SANDWICH



Copycat Shake Shack Chick'n Shack Sandwich image

Don't like Burgers? Not a problem! Shake Shack has a chicken sandwich which is a delight! Crisp and full of flavor, this might become your new guilty pleasure.

Provided by EmKenBken

Categories     Lunch/Snacks

Time 1h30m

Yield 4 Sandwiches

Number Of Ingredients 18

3 cups fat-free buttermilk
2 tablespoons kosher salt, plus two teaspoons
2 teaspoons fresh ground pepper
2 tablespoons hot sauce, such as Tabasco
2 tablespoons buttermilk
2 tablespoons mayonnaise
1 tablespoon sour cream
2 teaspoons fresh chives, finely chopped
1 teaspoon fresh thyme, finely chopped
1/8 teaspoon fresh ground pepper
2 chicken breasts, 24oz, pounded 3/4 ' thin
2 cups all-purpose flour
1/2 teaspoon cayenne pepper
1 tablespoon baking powder
6 cups vegetable oil, for frying
4 potato hamburger buns
1/2 head iceberg lettuce, shredded
16 dill pickle slices

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.

Nutrition Facts : Calories 3271.1, Fat 335.2, SaturatedFat 44.8, Cholesterol 48.3, Sodium 4256.1, Carbohydrate 52.8, Fiber 3.2, Sugar 2.5, Protein 22.9

COPYCAT SHAKE SHACK SMOKESHACK



Copycat Shake Shack SmokeShack image

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

2 lbs ground beef
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 cup Hellmann's mayonnaise
1 tablespoon Dijon mustard
3/4 teaspoon ketchup
1/4 teaspoon pickle juice (kosher dill)
1/8 teaspoon ground cayenne pepper
4 tablespoons unsalted butter
4 potato hamburger buns
8 slices cheese (American)
16 slices smoked bacon, thick cut, cooked
2/3 cup cherry pepper (pickled)

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

COPYCAT SHAKE SHACK SHACK STACK BURGER



Copycat Shake Shack Shack Stack Burger image

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

1 cup Hellmann's mayonnaise
1 tablespoon Dijon mustard
3/4 teaspoon ketchup
1/4 teaspoon pickle juice
1/8 teaspoon ground cayenne pepper
6 cups canola oil, divided
8 portabella mushrooms, caps 4-inches in diameter
2 teaspoons kosher salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 1/2 cups muenster cheese, grated
1 1/2 cups cheddar cheese, grated
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
3 cups all-purpose flour, divided
4 cups panko breadcrumbs
6 large eggs, beaten
2 egg yolks
2 lbs ground beef
8 slices American cheese
8 potato buns, split, toasted, and buttered
8 pieces green leaf lettuce
16 slices plum tomatoes, 1/4-inch thick

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 SHACK ATTACK CONCRETE



Copycat Shake Shack Shack Attack Concrete image

How do you describe a frozen chocolate custard that has everything a kid could imagine putting in it? Maybe you could just call it a Shack Attack? Hint: Cookie dough, dark chocolate chunks, truffles and fudge sauce.

Provided by EmKenBken

Categories     Ice Cream

Time 59m

Yield 1 1/2 Quarts

Number Of Ingredients 13

Copycat Shake Shack Chocolate Frozen Custard for base custard
0.5 (16 1/2 ounce) package refrigerated chocolate chip cookie dough, such as tollhouse, cut into 1- inch pieces
6 chocolate truffles, dark chocolate, such as Lindt
7 ounces dark chocolate, roughly chopped
1 cup heavy cream
4 tablespoons unsalted butter
1/3 cup light brown sugar, firmly packed
1/3 cup light corn syrup
1/8 teaspoon fine salt
8 ounces bittersweet chocolate, finely chopped
1/4 cup unsweetened cocoa powder
1 tablespoon real vanilla extract
1/2 cup chocolate sprinkles

Steps:

  • Make Chocolate Frozen Custard:.
  • https://www.geniuskitchen.com/recipe/chocolate-frozen-custard-537408.
  • Before freezing, fold in cookie dough, chopped truffles, and chocolate chunks.
  • Transfer to a freezer safe container and freeze for at least two hours, or until firm enough to scoop. While Concrete freezes make fudge sauce.
  • Fudge Sauce:.
  • in a small saucepan over medium, combine the heavy cream, butter, brown sugar, corn syrup and salt bring to a simmer stirring to combine. Add the chocolate and cocoa powder; reduce the heat to low and cook, whisking, until the chocolate is melted and the sauce is smooth, 1 to 2 minutes. Add the vanilla. Transfer to a heatproof bowl. Cool 10 minutes before serving. Scoop concrete into desired portions top with fudge sauce and sprinkles.

Nutrition Facts : Calories 2630.3, Fat 192.6, SaturatedFat 110.5, Cholesterol 336.3, Sodium 680.8, Carbohydrate 255.2, Fiber 29.1, Sugar 70.4, Protein 30.4

COPYCAT SHAKE SHACK SAUSAGE EGG 'N CHEESE



Copycat Shake Shack Sausage Egg 'N Cheese image

The blend of herbs and spices are what make these breakfast sausages so tasty. Can't get to a Shake Shack? Why not try making your own Shake Shack Sausage Egg 'n Cheese?

Provided by EmKenBken

Categories     Breakfast

Time 40m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 13

3 tablespoons maple syrup
1 tablespoon fresh sage
2 garlic cloves
2 teaspoons kosher salt
1/2 teaspoon sweet paprika
1/4 teaspoon onion powder
1/8 teaspoon ground cayenne pepper
1/8 teaspoon fresh ground black pepper
1 1/2 lbs ground pork
3 tablespoons vegetable oil
4 large eggs
4 slices cheese (American)
4 hamburger buns (potato)

Steps:

  • Make Sausage Mix:.
  • Chop sage and garlic (or grate garlic on microplane) then in a medium bowl combine the maple syrup, sage, garlic, 1 teaspoon salt, paprika, onion powder, cayenne pepper, and black pepper. Add the pork and mix until thoroughly mix until fully combined, do not overmix. Transfer to a zip-top bag, or non-reactive container, with a cover; refrigerate 2 hours and up to 2 days.
  • Form Sausage Patties:.
  • Using your hands, form the sausage mixture into 5-inch patties, about 1/3- inch thick.
  • Heat a large cast-iron pan or griddle over medium-high until very hot, 6 to 7 minutes. Grease skillet with 1 tablespoon of vegetable oil.
  • Cook sausage:.
  • Add the the sausage patties, gently pressing down with a spatula, in order to adhere to the pan. Cook, undisturbed, until bottom of sausage is dark brown and crisp, 2 to 3 minutes. Flip patties, using spatula to "smash" lightly again; and sausage is dark golden brown on other side,and fully cooked through, 2 to 3 minutes more. Transfer sausage to a plate and cover to keep warm.
  • Cook Eggs:.
  • Remove skillet from heat. Using paper towels, wipe any excess oil, or sausage bits from the skillet. If skillet is smoking hot allow to cool slightly.
  • Replace skillet on heat, over medium; add remaining 2 tablespoons of vegetable oil and sprinkle with remaining teaspoon salt.
  • Gently crack eggs into a bowl, being careful not to break yolks. Lower bowl with eggs close to skillet. Carefully pour eggs, one at a time skillet, trying to spacing out evenly. Cook eggs until just set on the bottom 1 to 2 minutes. Using a thin spatula (you may have to use the spatula to slice the egg whites between the eggs to separate them). Carefully flip each egg and top each with a slice of cheese. Cover skillet with a baking sheet or pot lid large enough to cover eggs. Continue to cook until cheese has melted and yolks are still runny, or cooked to your preference 1 to 2 minutes more.
  • Assemble Sandwiches:.
  • Split and toast sandwich buns. Dividing evenly, layer buns with eggs, and top each with sausage patties. Top each with bun tops and serve hot.

Nutrition Facts : Calories 962.3, Fat 67, SaturatedFat 25.5, Cholesterol 345, Sodium 2086.3, Carbohydrate 37.6, Fiber 1.3, Sugar 12, Protein 50.5

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From delish.com


COPYCAT CHICK-FIL-A CHICKEN SANDWICH - SIMMER + SAUCE
2020-06-12 Add the chicken breast and marinate in the refrigerator for 30 minutes rotating once. Step 2 For the Coating: In a small another mixing bowl add the milk and egg and blend well. Set aside. Step 3 In a larger mixing bowl add the flour, confectioners’ sugar, baking powder, paprika, black pepper, chili powder and salt.
From simmerandsauce.com


THE FAKE SHACK (OR THE SHACK BURGER AT HOME) RECIPE
2021-07-22 Pass meat through grinder twice. Form into four disks, about 2 inches tall, and 2 1/2 inches wide. Refrigerate until ready to use. Andrew Janjigian. Open buns but do not split hinge. Brush lightly with butter, then toast under broiler or in toaster oven until golden brown, about 1 minute. Spread 1 tablespoon (15ml) Shack Sauce on top half of ...
From seriouseats.com


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