Shack Stack from Shake Shack

Shake Shacks' Shack Stack Recipe

Everyone loves a good burger from Shake Shack. And to be honest, I’m not sure this recipe can measure up to a good ole Shack Burger, but since were all stuck at home, might as well try!. Here’s my rendition of the famous Shack Stack: a cheese burger and a shroom burger topped with lettuce, tomato, and their famous Shack Sauce.

Ingredients

For the ShackSauce:

  • 1/2 cup mayonnaise
  • 1 tbsp dijon mustard
  • 1 tsp ketchup
  • 1/4 tsp pickle juice
  • pinch of cayenne pepper (I added more because I like spicy)
  • pinch of kosher salt

For the Shroom (filling):

  • 4 large portabello mushrooms (stems removed)
  • 3/4 cup grated white cheddar cheese
  • 1 and 1/2 cup grated muenster cheese
  • 1 egg yolk
  • 1/2 tsp onion powder
  • 1/4 tsp minced garlic
  • 1/4 tsp flour

For the Shroom (breading):

  • 2 cups panko breadcrumbs
  • 3 large eggs
  • 2 cups all purpose flour

General Ingredients:

  • 2 beef burger patties
  • 2 potato buns, toasted (I used Martins)
  • 2 leaves of green leaf lettuce
  • 2 tomato slices
  • 2 slices of cheddar cheese (for burger)
  • 4 cups vegetable oil (or however much need for frying)
  • 1/4 cup olive oil (for portabello mushrooms)

Steps

For Sauce:

  1. Mix all sauce ingredients above until uniform and set in fridge until ready to use

For Burger:

  1. Preheat your oven to 375 degrees. Meanwhile, coat your portobello mushroom caps (stems removed) in olive oil, salt, and pepper. Arrange mushrooms on baking sheet (gill side down) and roast for 30 minutes. Remove and allow them to cool. While they are baking, prepare your shroom filling.
  2. For the filling, mix together your grated cheeses, onion powder, minced garlic, egg yolk, flour, and cayenne pepper.
  3. For the breading, put your flour on one plate, your panko crumbs on another plate, and your eggs (beaten) in a separate bowl.
  4. Once the portobello caps have cooled, it’s time to fill them. Create small flat circles with your filling so they fit inside the portobello cap, and top it with another portobello cap almost like a sandwich. Make sure to press them together so it is secure.
  5. To bread them, coat each “sandwich” with the flour, then coat them in the egg, and then the panko crumbs. Make sure they are all properly coated! Once done, place them in the fridge while you cook your burgers.
  6. Cook each burger patty however you like (I like medium), and top each with a slice of cheddar cheese. While the burgers are cooking, you can heat up the oil to fry the shrooms. I used a deep pot for frying.
  7. Once the oil is hot and ready, fry each mushroom “sandwich” for roughly 4 minutes (or until golden brown).
  8. Now you’re ready to build! Put some Shack Sauce on the bottom bun, top with the burger and then the ‘shroom followed by lettuce, tomato, more sauce and bun!!

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