COPYCAT SHAKE SHACK 'SHROOM BURGER
Vegetarians rejoice! Shake Shack has a cheese filled burger for you and it's gooood! You have to taste it to believe it. The ShackSauce is not to be missed.
Provided by EmKenBken
Categories Lunch/Snacks
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 375 degrees F.
- ShackSauce:.
- In a small bowl, stir together; mayonnaise, mustard, ketchup, pickle brine, and 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 heating oil.
- 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.
- Dividing evenly, top bottom buns with fried 'mushrooms, tomato, and lettuce. Spread tops of buns with ShackSauce. Close sandwiches. Serve Hot.
Nutrition Facts : Calories 2201.4, Fat 195.1, SaturatedFat 24.3, Cholesterol 231.2, Sodium 1257.3, Carbohydrate 87.7, Fiber 5.5, Sugar 8.8, Protein 30.3
COPYCAT SHAKE SHACK SAUSAGE EGG 'N CHEESE
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
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
SAUSAGE, ONION, AND PEPPERS PIZZA ROLL RECIPE BY TASTY
Here's what you need: olive oil, bell peppers, onion, italian seasoning, garlic, hot italian sausage, pizza dough, deli ham, salami, provolone cheese, shredded mozzarella cheese, egg, marinara sauce
Provided by Tasty
Categories Appetizers
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375˚F (190˚C).
- Heat olive oil in a pan and add sliced peppers and onions.
- Stir and add Italian seasoning and garlic. Cook until peppers and onions are soft and set aside to cool.
- In the same pan, brown the sausage until it's fully cooked and remove from heat to cool.
- Roll out pizza dough into an oval about 14 inches (35 cm) wide and about 8 inches (20 cm) long. Place rolled-out dough on a piece of parchment paper.
- Along the center of the dough, layer the sausage, peppers, ham, salami, provolone, and mozzarella.
- Fold the longer sides in first, one at a time, and pinch the edges to seal.
- Cut off any excess dough and pinch together.
- Flip it over and apply an egg wash to the outside of the dough.
- Carefully, make two to three inch slits on the top for ventilation.
- Bake for 30 minutes, or until golden (times & temperatures may vary depending on the oven).
- Cut into 2 inch (5 cm) pieces & serve with marinara sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 1616 calories, Carbohydrate 139 grams, Fat 87 grams, Fiber 10 grams, Protein 66 grams, Sugar 26 grams
THE SHACKBURGER BY MARK ROSATI RECIPE BY TASTY
Here's what you need: hamburger potato buns, butter, shacksauce, ground beef, salt and pepper mix, american cheese, green leaf lettuce, ripe plum tomato, hellmann's real mayonnaise, dijon mustard, heinz ketchup, kosher dill pickling brine, cayenne pepper, kosher salt, freshly ground pepper
Provided by Jody Duits
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- 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.
- Transfer buns to a plate. Create the Shack sauce with the provided ingredients.
- Spoon the sauce onto the top bun.
- Increase the heat to medium and heat the griddle until hot, 2 to 3 minutes.
- Evenly sprinkle a pinch of Our Salt & Pepper Mix on top of each puck of meat.
- Place the pucks on the griddle, seasoned side down. Using a large, sturdy metal spatula, firmly smash each puck into a ⅓-inch-thick (8 mm) round patty. Pressing down on the spatula with another stiff spatula helps flatten the burger quickly. Evenly sprinkle another big pinch of Our Salt & Pepper Mix.
- Cook the burgers, resisting the urge to move them, until the edges beneath are brown and crisp, and juices on the surface are bubbling hot, about 2 ½ minutes. Slide one of the spatulas beneath the burger to release it from the griddle and scrape up the caramelized browned crust. Use the other spatula to steady the burger and keep it from sliding.
- Flip the burgers. Put the cheese on top and cook the burgers 1 minute longer for medium. Cook more or less depending on your preference.
- Add a piece of the lettuce and two slices of tomato. Transfer the cheeseburgers to the prepared buns.
- Enjoy.
Nutrition Facts : Calories 885 calories, Carbohydrate 49 grams, Fat 57 grams, Fiber 6 grams, Protein 41 grams, Sugar 9 grams
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- 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.
- 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.
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