This Vegan Copycat Shack Burger Is The Perfect Weekend Cooking Project

The ShackBurger is among the finest cheeseburgers within the fast-food recreation. It’s quite simple: toasted bun, smash patty, American cheese, lettuce, tomato, sauce. That’s it. In fact, these components and the way they’re ready are what make the burger special. And meat and cheese are the centerpieces amongst these components. Will this dish maintain up with out the meat and dairy?

In the present day, we’re going to see if we are able to make our personal ShackBurger, however with vegan components. And since we’re clearly being wholesome, we get to double up! Possibly within the course of, we’ll construct the vegan burger Shake Shack has always longed to make. Sure, we all know that Shake Shack serves the ‘Shroom Burger, however that’s simply vegetarian. We need to go all the best way and see if this works one hundred pc animal-free.

To perform our vegan feat, we’re utilizing Past Meat’s new Beyond Burgers (which have been reformatted to be juicier and meatier). We’re additionally utilizing a vegan cheddar that’s particularly designed for melting on prime of cheeseburgers. In reality, it virtually melted too properly. (We’ll get to that.)

Okay, let’s make a vegan double ShackBurger!

Vegan Shack Burger

Elements:

• 2 1/4-lb. Past Meat Past Burger patty
• 2 slices vegan cheddar
• 1 leaf butter lettuce
• 2 slices tomato
• 1/2 cup vegan mayo
• 1 heaping tablespoon ketchup
• 1 heaping tablespoon yellow mustard
• Pinch of onion powder
• Pinch of paprika
• Small pinch of cayenne pepper
• Dill pickle juice
• Olive oil
• Salt

That is fairly simple. I’m utilizing Beyond Meat, clearly, Simply V Burger Slices, and Hellman’s Vegan Mayo to complement any animal-based meals. That mayo from Hellman’s is indistinguishable from the egg-based model, and I say that as somebody who likes mayo.

I forgot that ShackBurgers use Roma tomatoes. So, I received the improper ones. Sorry.

As for the Shack Sauce, I used the copycat recipe from Binging with Babish and Alvin Cailin. It feels proper and tasted fairly spot on.

Apart from that, we’re simply making good ol’ burgers on the stovetop.

What You’ll Want:

• Skillet w/ lid
• Heavy spatula
• Reducing board
• Kitchen knife
• Small mixing bowl
• Spoon
• White paper

Technique:

• Prep your veg first by selecting a pleasant lettuce leaf and washing it, slice the tomato, and prepared two slices of cheese.
• Subsequent, make the Shack Sauce by combining the mayo, ketchup, mustard, onion powder, paprika, cayenne, and pickle brine. Stir with a spoon till totally emulsified.
• Add a really skinny layer of olive oil to a skillet on medium-high warmth. As quickly because it’s heated, place the bun, minimize facet down, within the pan to toast.
• As soon as toasted, set the bun apart.
• Use the paper the Past Burger is available in to put the burger patty within the sizzling skillet. Hit the patty with a pinch of salt. Use the spatula to softly smash the burger patty a bit (possibly make it half as skinny because it was). It’ll bounce again a little bit as you “smash.”
• As soon as the patty begins taking over a Maillard sear across the edges, use the spatula to flip the burger patty.
• Place a slice of vegan cheddar over the patty, decrease the warmth all the best way to its lowest setting, and place a lid over the skillet.
• A few minute later, take away the lid from the skillet. The cheese must be melted and gooey and the burger might be cooked by. (Word: My cheese melted in a short time — assume 30 seconds — and received very gooey. So know your vegan cheese’s melting level).
• Stack and place the burger on the underside bun. Prime with two slices of tomato and the lettuce leaf.
• Sauce the highest bun and place it on prime of the burger and wrap it in white paper to serve.

Backside Line:

Wrapping this up in paper actually helped save my fingers from a gooey, burgery mess. It additionally helped maintain in all of the burger and tacky goodness.

General, this was rattling shut. The meat didn’t fairly “smash” as a lot as I wished, or as a lot because the loose “meat” Beyond Meat does. Nonetheless, this was clearly meatier and juicier — little swimming pools of beet-red juice got here to the floor of the patty in the course of the prepare dinner.

The sauce was spot on and the lettuce and tomato had been a pleasant, easy accompaniment. The lettuce was recent and smooth. The tomato was brilliant and refreshing.

This was easy, scrumptious, and undoubtedly a vegan burger I’m going to make once more. The meatier Past Meat was actually exhausting to disregard as a rattling shut substitute to the true factor. This was one hundred pc meaty from the primary chunk to final. And the gooey cheese and burger juices began to mingle within the white paper close to the top, creating an virtually glaze or diminished sauce that helped additional taste the previous few bites of the burger. An enormous win and an ideal weekend mission for a one-or-two-day-per-week vegan!