Attack on the super burger
Object: Shake Shack’s PrideWho doesn’t crave the fresh and juicy cheese burger from Shake Shack? It looks simple, but with every bite there’s an explosion of flavors – a treat for your taste buds.
What better challenge to start this series off? Surprisingly, at just my first attempt, I’ve cracked the recipe. Crave no more.
- 600 grams ground beef sirloin (90% lean). Available at any local butcher or meat section at hypermarkets.
- 200 grams ground lamb (shoulder). Available at any local butcher or meat section at hypermarkets.
- 200 grams ground sirloin veal. Available at any local butcher or meat section at hypermarkets.
- 1 teaspoon kosher salt (or normal salt).
- ¾ teaspoon fresh ground black pepper
- ¼ teaspoon dried garlic
- ½ teaspoon burger spices. Available at Megamart.
- 1 medium-size tomato, sliced
- 1 green leaf American fresh lettuce.
- 200 grams of sliced red American mild cheddar (Recommended: American Heritage)
- 8 to 10 burger buns (thin is preferable).
- Canola oil
- Carefully mix the meats, salt, pepper and spices with the tines of a fork, but do not mash them. Form hamburger patties and, with minimum pressure, press into shape.
- Spray skillet with canola oil and place over medium heat.
- Cook the hamburgers for 5 minutes on one side, then turn over and cook for 4 minutes on the other side for medium to well done. Place on plate and cover with aluminium foil. Allow the hamburgers to rest for 5 minutes.
- Slice the bun into two and toast face down for a minute. Place a hamburger and a slice of red cheddar on each bun, plus 1 leaf of lettuce and 2 slices of tomato. Serve hot.