29
May
Fry 2 pieces of chicken at a time until the crust is deep golden brown and crisp about 5 minutes. Using a large sturdy metal spatula firmly smash meat into 13-inch-thick patties.
Of course you can always grill up the perfect burgers spread this sauce on the top bun and recreate the Shake Shack Burger with American Cheese green leaf lettuce and plum tomatoes.
Shake shack hamburger recipe. Heat oven to 375 degrees F. In a small bowl stir together. Mayonnaise mustard ketchup pickle brine and cayenne pepper.
Refrigerate until ready to use. Using a large sturdy metal spatula firmly smash meat into 13-inch-thick patties. Sprinkle ½ teaspoon salt and 18 teaspoon pepper on patties.
Cook undisturbed until edges beneath are. Of course you can always grill up the perfect burgers spread this sauce on the top bun and recreate the Shake Shack Burger with American Cheese green leaf lettuce and plum tomatoes. HOW TO MAKE SHAKE SHACK.
Heat up a cast iron skillet on medium low heat brush hamburger bun with melted butter and place hamburger buns buttered side down in the pan for 2-3 minutes until it gets golden brown. Remove and set aside. While the buns are browning salt pepper the ground beef.
Remove the hamburger buns and then increase heat to medium heat. 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. Heat a cast-iron griddle over medium-low heat until warm. Meanwhile open the hamburger buns and brush the insides with the melted butter.
A soft brush is helpful here. Place the buns buttered-side down on the griddle and toast until golden brown 2 to 3 minutes. This modern day roadside burger stand serves up the most delicious burgers hot dogs frozen custard shakes beer wine and more.
An instant neighborhood fixture Shake Shack welcomed people from all over the city country and world who gathered together to enjoy fresh simple high-quality versions of the classics in a majestic setting. Pour the oil into a heavy deep pot to a depth of 4 inches. Heat over medium heat until the temperature of the oil reaches 350F on a candy thermometer.
Use a wire spider or slotted spoon to carefully lower the chicken into the hot oil. Fry 2 pieces of chicken at a time until the crust is deep golden brown and crisp about 5 minutes.