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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