Those who are keen on learning how to make some of their favourite Shake Shack foods are in luck as the 70 recipes include burgers, fries, shakes, and hot dogs
Shake Shack unveils burger secrets in new cookbook
Popular burger joint Shake Shack has officially launched its new cookbook Shake Shack Recipes and Stories in the Middle East.
Those who are keen on learning how to make some of their favourite Shake Shack foods are in luck as the 70 recipes include burgers, fries, shakes, and hot dogs.
There are also photos as well as clever infographics, Shake Shack facts, trivia, and limited-edition burger recipes from chefs around the world included in the book.
Shake Shack CEO Randy Garutti and culinary director Mark Rosati offer an insider peek into what has made the American food casual restaurant so special and business lessons learnt along the way.
Each chapter focuses on a main menu item, including burgers, fries, shakes, and hot dogs, as well as how to make your own Shack Burger and local Shack favourites unique to certain locations around the world.
Below they share their recipe for their popular ShackBurger:
Ingredients for The ShackBurger
4 hamburger potato buns
4 tablespoons unsalted butter, melted
4 tablespoons ShackSauce, see recipe
4 pieces green leaf lettuce
8 slices (each 1/4-inch thick) ripe plum tomato
1 pound very cold ground beef, divided into 4 pucks
1/2 teaspoon Our Salt & Pepper Mix, see recipe
4 slices American cheese
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. Spoon the sauce onto the top bun. Add a piece of the lettuce and two slices of tomato.
Increase the heat to medium, and let the griddle heat up 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 1/3-inch-thick round patty.
Pressing down on the spatula with another stiff spatula helps flatten the burger quickly. Evenly sprinkle with 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 1/2 minutes. Slide one of the spatulas beneath the burger to release it from the griddle and scrape up the caramelised 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.
Transfer the cheeseburgers to the prepared buns, and enjoy.
1/2 cup Hellmann's mayonnaise
1 tablespoon Dijon mustard
3/4 teaspoon Heinz ketchup
1/4 teaspoon kosher dill pickling brine
Pinch of cayenne pepper. Put all the ingredients in a small mixing bowl and stir until well combined. Sauce will keep, covered, in the refrigerator for up to one week.
Shake Shack: Recipes & Stories will be available at our outlets in Mall of the Emirates, Dubai Mall, Souk Al Bahar, The Beach, Mercato and Dubai International Airport (Terminal 3) stores