Shake Shack Sauce Copycat Food

COPYCAT SHAKE SHACK SMOKESHACK

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.

IF YOU'RE CRAVING SHAKE SHACK, HERE'S THE RECIPE FOR ITS FAMOUS BURGER SAUCE

Steps:

• Mix ingredients in small bowl.

SHAKE SHACK SAUCE (COPYCAT)

Steps:

• Combine all ingredients in a bowl and stir.
• If you want your sauce to have a more smooth texture, you can blend it in the food processor for 5-10 seconds.
• Store in a sealed airtight container in the refrigerator.

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.

SHAKE SHACK BURGER {PERFECT COPYCAT}

Steps:

• Mix the ingredients together for the Shack sauce and, if serving, bake crinkle cut fries in the oven according to package directions.
• Add salt & pepper to ground beef and mix together in a large bowl. Form 4 even round balls of beef.
• Meanwhile, heat a large skillet over med-high heat. Add balls, then press down to "smash" into patties. Cook for 3-4 minutes, then flip and cook another 2 minutes. Add 1 cheese slice to each burger, then place lid over the skillet to let the cheese melt and remove from heat.
• Remove burger patties from skillet, and wipe the pan clean with a paper towel. Butter the potato buns. Place in skillet, then add back to med-high heat, waiting until buns are lightly toasted, about 2 minutes.
• Add burger patties to each bun, then top with tomato, lettuce and Shack sauce. Serve alongside crinkle cut fries if desired, then serve and enjoy!

HOW TO MAKE SHAKE SHACK BURGERS

Steps:

• Combine the mayo (1/2 cup), ketchup (1 tsp), mustard (1 tbsp), pickle juice (1 tsp) and cayenne(pinch) in a bowl and mix well. Refrigerate for 30 minutes for best flavor.
• Slice the tomato and tear off portions of leaf lettuce. Each burger will get 2 slices of tomato and 1 piece of shaped lettuce leaf. Tear the leaf lettuce to fit the burger bun.
• Open the buns, but do not slice them in half. Leave the burger buns with the hinge attached. Brush the buns with melted butter and grill on a griddle that's has preheated to 375 degrees or medium high heat. Watch carefully so they do not burn. Look for a golden brown color to develop.
• Roll the burgers into balls (4 ounces), but do not pack the burgers tightly. Place the balls of burger meat on the hot griddle and smash down to form a 4-inch patty. You can use a burger press or a weighted spatula.
• Lightly salt and pepper the burger and flip after 2 minutes and 30 seconds.
• Flip the burger and add American cheese (1 slice). Cook for 1 more minute.
• Assemble the burger by spreading the copycat shack sauce (1 tbsp)on the top bun, followed by the leaf lettuce and then the sliced tomatoes (2 slices). Place the burger on the bottom bun with the cheese facing up and close the sandwich. Enjoy!

SHAKE SHACK SLOPPY JOES

Steps:

• Brown your ground beef halfway, about 3-4 minutes, in your large skillet then mix in salt, pepper, and Worcestershire sauce.
• Cook the beef until fully browned, about 3-4 minutes.
• Turn off the heat then mix in 1/2 cup of the Shake Shack sauce.
• Serve on Potato Rolls with cheese, tomato, lettuce, and remaining Shake Shack sauce.

SHAKE SHACK SAUCE RECIPE (COPYCAT)

Steps:

• Combine all ingredients in a bowl and stir.
• For a smoother sauce, blend it in the food processor for 5 to 10 seconds.
• Serve over burgers or fries, and enjoy!

SHAKE SHACK BURGER RECIPE

Steps:

• Add the ingredients for the special sauce to a bowl and whisk until smooth. Transfer to a small bowl or squeeze bottle and set aside.
• Brush the buns (top and bottom) with butter. Warm a pan over medium heat. When warmed, add the buns, toasting them for about 1 to 2 minutes. Repeat until you've worked your way through all of the buns
• If you're grinding your own meat, add the cubed sirloin and chuck to a bowl and combine it. With the largest meat grinder attachment on your mixer or grinder, turn the speed to #4 and add the meat. Repeat until you've worked your way through all of the meat. Change the grinder attachment to the smaller attachment. Pass the meat through the grinder once more. Divide the meat into 4 ounce mounds. You should end up with 8 mounds of meat.
• If you're using store-bought ground beef, no biggie. Divide the meat into 4 ounce mounds.
• Form pucks that are about 2 inches tall and 2-inches wide. Sprinkle the tops with a few pinches of salt and pepper.
• Place a cast iron skillet over moderately high heat. Add a few teaspoons of oil and when glistening and VERY hot, add the meat puck. Allow to cook for about 30 seconds and then smash it with a spatula until it's about 1/4-inch thick. Cook for about 1 minute and then add a few pinches of salt and pepper to the top. Then, flip. Add the slice of cheese and cook for an additional minute or so. Remove from the pan and repeat with the remaining pucks of meat.
• Squeeze a bit of special sauce on both sides of the bun. Add a few pieces of leafy green lettuce, a few slices of tomatoes and then top with the burger patty. Add a few pickles and then add the other half of the bun on top. Repeat until you've made all of the hamburgers.
• Serve with baked crinkle fries, ketchup and mustard on the side.