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How to Make the ENTIRE Shake Shack Menu 🍔

Hellthy Junk Food • May 23, 2020

We broke down every menu item from Shake Shack to make them ourselves.  

We Eat THE ENTIRE Shake Shack Menu

How to Make the ENTIRE Shake Shack Menu 🍔

In times of hunger you may be like us in craving Shake Shack. This burger chain is famous for its thoughtful proteins and practices but also their incredible taste. These recipes are antibiotic and hormone-free but also bring a smack in the face of flavor.  Below we've broken down the ingredients and directions to make the entire menu.  Feel free to pull one or two recipes out to try or give it all a go!y!  Stay hellthy, friends.

THINGS YOU’LL NEED: 

  • Crinkle Cutter: https://amzn.to/2YT8jDL
  • Deep Fryer: http://amzn.to/2nHDBe6
  • Electric Griddle: http://amzn.to/2iXsbPz
  • Cast Iron Skillet:  https://amzn.to/2SV0FVD
  • Plastic Wrap
  • Parchment Paper
  • HJF Cutting Board: http://bit.ly/2Eyhr3R
  • HJF Apron: http://bit.ly/2Ez9Cz0

Below are our recipes to place into your stand for the portable Five Guys.  Let us know in the comments which recipes you love and give us a heads up what copy cat recipes you'd like to see us cook up next.

Ingredients:
  • Green Leaf Lettuce
  • Sliced Roma Tomatoes
  • Diced Sweet Onions
  • Pickles
  • Gold Potatoes
  • Antibiotic Free Ground Beef
  • Antibiotic Free Chicken Breast
  • Antibiotic Free Beef Hot Dogs
  • Antibiotic Free Chicken Dogs
  • Antibiotic Free Applewood Smoked Bacon
  • Peanut Oil, For Frying
Shake Sauce
  • 1 Cup Mayo
  • 2 Tbsp Dijon
  • 2 tsp Ketchup
  • 1/2 tsp Pickle Brine
  • 1/2 tsp Garlic Powder
  • 2 Pinches Cayenne
 Buttermilk Herb Mayo
  • 1/2 Cup Mayo
  • 1/4 Cup Buttermilk
  • 2 Tbsp Sour Cream
  • 1 tsp White Wine Vinegar
  • 1 1/2 tsp Fine Chopped Parsley
  • 1 tsp Chives
  • 1/8 tsp Salt
  • 1/2 tsp Thyme
  • 1/8 tsp Black Pepper
Chicken Marinade
  • 3 Cups Buttermilk
  • 1/4 Cup Pickle Brine
  • 2 Tbsp Tobasco
  • 2 tsp Ground Pepper
  • 1 Shallot, Chopped
Chicken Breading
  • 2 Cups Flour
  • 1 Tbsp Making Powder
  • 1 tsp Celery Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Cayenne Pepper
Stuffed Portobellos
  • 6 Portobello Mushrooms
  • 1 Cup Muenster, Grated
  • 1 Cup Cheddar, Grated
  • 2 Cups Flour
  • 4 Eggs, Scrambled
  • 2 Cups Panko
Cheese Sauce
  • 1 Tbsp Vegetable Oil
  • 1 Jalapeno, Diced
  • 1 Yellow Onion, Chopped
  • 1 Tbsp Peppercorns
  • 1/2 tsp Salt
  • 2 Cups Heavy Cream
  • 1 Tbsp White Wine Vinegar
  • 1 Tbsp White Wine
  • 2 Cups American Cheese (Velveeta)
  • 2 Cups Cheddar 

    Instructions: 
    1. Begin prepping your recipes 1 day in advance.  Clean all vegetables and produce.  Slice Tomatoes, Dice Onion, Prepare Lettuce.
    2. In a small bowl mix together the ingredients for the Shake Sauce.  Set in the refrigerator
    3. In a small bowl mix together the ingredients for the Buttermilk Herb Mayo.  Set in the refrigerator.
    4. Precook bacon on a tinfoil lined backing sheet.  Place in a cool oven and bake for 30 minutes at 350°F.
    5. Clean and cut off excess fat, and tenderize chicken.  Cut into patties for the chicken sandwich or into nuggets.  In a large bowl whisk together the marinade ingredients.  Place the chicken in the bowl.  Cover and set in the refrigerator overnight.
    6. Clean and cut potatoes into crinkle cut fries using the crinkle cutter.  Set fries into an ice water bath.  Dry on a rack or paper towel.  Deep fry at 350°F for 2 1/2 minutes.  Set to cool and then aside in the refrigerator.   (refry until golden when ready to serve)
    7. Prepare the stuffed mushrooms by cleaning and then pulling out the stems.  Place on a paper towel lined microwavable safe plate.  Microwave for 2 minutes.   Cool.  Gently press mushrooms in between two pieces of parchment paper until thin.  Place a mushroom top side down atop plastic wrap.  Mix together grated cheeses in a bowl.  Put a heaping tablespoon of cheese mixture in the center.  Place a second mushroom right side up on top.  Wrap the plastic around to hold the mushrooms together.  Bread in flour, egg, then panko.  When ready to serve Preheat the deep fryer to 350°F and deep fry for 4 minutes or until cheese starts to come out. 
    8. In a large bowl, paper bag, or batter pro combine the breading mixture ingredients.  Take chicken out of the marinade and place in the dry mixture to coat.  Double coat by placing floured chicken back into the marinade and then back into the dry mixture again. 
    9. At this point you are prepared to start making burgers.  Press out 4 oz pucks of beef on parchment paper.  Heat a cast iron skillet or pan to medium high heat.  Use a burger press to press pucks into patties on the skillet.  Cook until blood spools in the middle and flip.  Add cheese. 
    10. Brush melted butter on buns and toast on the griddle until golden brown.
    11. To build spread Shake Sauce on the top bun, place lettuce, and then two slices of tomato.  On the bottom bun place the burger.  Copy the builds above for the other sandwiches from the menu. 

    Nutritional Facts:
     Vary per item: Shake Shack website has nutrition facts online. #notsponsored #wantingtobe

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