Dividing evenly, top bottom buns with cheeseburgers, fried ‘shrooms, tomato, and lettuce.All of those extra just add to the taste, so go ahead and tell them to stack it high with your favorites. You can also make it a double hamburger and add applewood smoked bacon or cheese (or both). Repeat the process with the remaining burger patties. Shake Shack will put lettuce, onion, pickle, or tomato on your hamburger. 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. Cook, undisturbed, until bottom of burger is dark brown and crisp, 2 to 3 minutes. 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.Place mushrooms on prepared baking sheet to drain. In batches, cook mushrooms, turning once, until deep golden brown on each side, about 2 to 3 minutes a side. 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.Form hamburger patties into 8 (5-inch) wide patties, about 1/3 inch-thick, sprinkle with remaining teaspoon salt and remaining 1/4 teaspoon black pepper.It contained a beef burger slathered in melted cheese, a fried portobello mushroom stuffed with more cheese, two slices of tomato, and lettuce. The UK version cost £8.95, or around 12.21, and weighed 284 grams (10 ounces). Refrigerate breaded mushrooms while forming burger patties. The Shack Stack is described on the menu as a cheeseburger and a Shroom Burger topped with lettuce, tomato, and ShackSauce. Repeat beading steps again with mushrooms. Dredge the stuffed mushroom caps in the flour, dip in egg, coating them completely, then dredge in the panko.Place beaten eggs in another wide dish, place panko bread crumbs in a third wide dish, set aside. If it is difficult to seal mushroom patties filling remove some cheese mixture. Top each with other side of mushroom pressing firmly around edges to seal filling inside. Place prepared cheese patties on the gill side of each sliced mushroom cap, making sure to leave a 1/2 inch border. Shape the filling into 8 equal patties, 1/2 inch smaller in diameter than the mushroom caps. In a medium bowl combine: the cheeses, onion powder, garlic powder, 1/2 teaspoon flour, the egg yolks, and the cayenne pepper. Using a sharp knife, slice mushrooms in half horizontally, making sure to cut two even slices, without holes. Brush mushroom caps with 2 tablespoons oil, season with salt and pepper. Using 2 tablespoons of oil, lightly oil two rimmed baking sheets place mushroom caps gill side down.In a small bowl, stir together mayonnaise, mustard, ketchup, pickle brine, and 1/8 teaspoon cayenne pepper.
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