MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shake Shack Shack Stack Burger
Categories: Beef, Breads, Cheese, Mushrooms, Sauces
Yield: 8 servings
MMMMM---------------------------SAUCE--------------------------------
1 c Hellmann's mayonnaise
1 tb Dijon mustard
3/4 ts Ketchup
1/4 ts Pickle juice
1/8 ts Ground cayenne pepper
6 c Oil; divided
8 Portabella mushrooms, caps
- 4" diameter
2 ts Kosher salt; divided
1/2 ts Fresh ground black pepper;
- divided
MMMMM----------------------MUSHROOM FILLING---------------------------
1 1/2 c Muenster cheese; grated
1 1/2 c Cheddar cheese; grated
1/2 ts Onion powder
1/8 ts Garlic powder
3 c All-purpose flour; divided
MMMMM---------------------MUSHROOM BREADING--------------------------
4 c Panko breadcrumbs
6 lg Eggs; beaten
2 Egg yolks
MMMMM-----------------------CHEESE BURGERS----------------------------
2 lb Ground beef
8 sl American cheese
8 Potato buns; split, toasted,
- buttered
8 Pieces green leaf lettuce
16 sl Plum tomato; 1/4" thick
Set oven @ 375 F/190 C.
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")
wide patties, about 1/3" 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 F/175 C. 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 sadwiches. Serve Hot.
RECIPE FROM:
https://www.food.com
Uncle Dirty Dave's Archives
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