馃攳
We Finally Know Why Shake Shack's Shackburger Is So Delicious - YouTube
Channel: Mashed
[0]
known for their amazing burgers and
[2]
shakes shake shack is easily one of the
[4]
most beloved fast food chains in the
[6]
country it's also home of the shack
[8]
burger one of the most popular and yummy
[11]
burgers in america here's what makes the
[13]
shack burger so delicious
[16]
shake shack chose to pair their world
[18]
famous shack burgers with pillowy potato
[20]
buns for shake shack's chefs it's all
[23]
about texture culinary director mark
[25]
rosadi also had this to add we want the
[28]
bun to be nice and soft and tender if
[30]
you're wondering how shake shack's buns
[32]
get so soft the burger company owes it
[34]
to martin's famous pastry shop a
[36]
family-owned bakery based in
[38]
pennsylvania the shake shack chefs stick
[41]
to what they know best and let the
[42]
professionals handle their buns and
[44]
what's great about this bun
[46]
is that it doesn't fight you as you're
[49]
eating it shake shack also butters and
[51]
toast their buns to add another layer of
[53]
textural variants to each bite shake
[56]
shack recommends buttering the inside of
[58]
each half and toasting it face down on
[60]
the skillet in doing this according to
[62]
rosati you get a nice soft bun on the
[65]
outside while also creating a crispy
[67]
interior i'm going to get a cheeseburger
[69]
a shack burger shack burger burger sorry
[72]
many home chefs know there are numerous
[74]
benefits to cooking with a cast iron pan
[76]
from its long lifespan to its ability to
[78]
maintain high temperatures cast iron
[80]
pans are a versatile tool for all your
[82]
searing needs as shake shack cooks can
[85]
attest the shack burger is made using a
[87]
cast iron pan instead of a grill while
[90]
die hard grillers may be offended by
[92]
this choice mark rosati insists that
[94]
using a cast iron pan to cook your
[96]
burger will yield an evenly browned
[98]
patty the rich flavor of the shack
[100]
burger can largely be attributed to this
[102]
technique by creating a seared crust
[104]
around the meat the juices get trapped
[106]
inside where grills only allow for a few
[108]
points of contact between burger and
[110]
heat a cast iron pan connects the entire
[113]
surface of the burger with the hot pan
[115]
and the more contact the burger has with
[117]
the pan the better the crust according
[119]
to mark rosati there's a reason for this
[122]
the crust you're developing is where all
[124]
the flavor is
[126]
the most essential element of shake
[128]
shack's shack burger is of course the
[130]
meat itself shake shack uses only the
[132]
best beef sourced from pat lofrida meat
[135]
purveyors according to mark rosadi
[138]
culinary director of the burger chain
[140]
the most important factor in meat
[142]
selection is the fat content as notable
[144]
chef sameen nosrat writes in her book
[147]
salt fat acid heat fat imparts flavor
[150]
into any dish so it is an important
[152]
factor in developing meat with a robust
[154]
taste when asked about the type of meat
[156]
used in the shack burger mark rosadi had
[159]
this to add we're looking for good fat
[161]
content for us that's somewhere around
[163]
twenty eighty twenty percent fat to
[165]
eighty percent lean if you really want
[167]
something amazing go a little higher go
[170]
about 22 percent fat shake shack's exact
[173]
ratio is kept a secret as is the
[175]
specific cut of meat from which the
[177]
shack burger is formed but shake shack
[179]
ceo randy garudi confirmed on today food
[183]
that his company's burgers are 100 beef
[186]
with no hormones or antibiotics
[189]
one of the most important parts of the
[191]
shack burger process is the smash shack
[194]
burgers are thin but unbelievably
[195]
flavorful due in large part to this
[198]
technique the shack burger recipe
[200]
requires pressing the meat directly onto
[202]
the hot pan to sear the meat and create
[204]
a beautiful crust that locks in all the
[206]
juices one of shake shack's tricks for
[208]
cooking their burgers perfectly is to
[210]
limit the smash to a single window of
[212]
time the meat should be pressed thin to
[215]
about half an inch immediately after
[217]
placing it on the pan if you smash it
[219]
again as many assume is necessary after
[221]
the flip the juices that have gathered
[223]
in your burger will get squished out and
[226]
you'll lose the flavor the other trick a
[228]
super secret smasher according to
[230]
epicurious it took the shake shack team
[233]
five years to create the perfect tool to
[235]
ensure their signature meat crust
[237]
unfortunately they're not sharing
[240]
like many great burgers the meat is not
[242]
the only star of the show as shake
[245]
shack's secret sauce carries its own
[246]
weight in the shack burger's flavor when
[249]
mark rosadi and ceo randy gerudi
[251]
appeared on the today show they gave
[253]
away some but not all of their secrets
[256]
what do you think is in the secret sauce
[258]
i don't care it doesn't matter it's
[259]
amazing the secret sauce is a
[261]
combination of many ingredients you
[263]
probably have in your kitchen right now
[265]
mayonnaise ketchup and dijon are mixed
[268]
together along with a dash of cayenne
[270]
pepper for heat and some of the liquid
[272]
from a jar of pickles which adds a
[274]
unique acidic flavor to the sauce this
[276]
recipe will get you close to the real
[278]
thing but shake shack keeps its secret
[280]
ingredient under wraps but if you're
[282]
looking for a way to get the taste of
[284]
shake shack in the comfort of your home
[286]
this version of the secret sauce makes
[288]
it easy
[289]
shake shack keeps its recipe simple to
[291]
allow the natural flavors of its
[293]
carefully sourced ingredients to shine
[295]
to season shack burger beef shake shack
[298]
cooks use just a sprinkle of salt and
[300]
pepper on each side of the burger
[302]
according to the new york post a half
[304]
cup of kosher salt to a half teaspoon of
[306]
pepper is the magic ratio that shake
[308]
shack uses on all their burgers the
[311]
seasoning is added before the burger is
[312]
smashed allowing the meat to absorb the
[314]
flavor as it cooks once it's flipped on
[317]
goes another sprinkle of salt and pepper
[320]
and to top it off a slice of cheese is
[322]
added to the seared side of the patty
[324]
then the burger is finally ready to take
[326]
its rightful place on a pillowy potato
[328]
bun beneath a slice of tomato a lettuce
[331]
leaf and a dollop of secret sauce
[334]
check out one of our newest videos right
[336]
here plus even more mashed videos about
[339]
your favorite fast casual chains are
[340]
coming soon subscribe to our youtube
[343]
channel and hit the bell so you don't
[344]
miss a single one
[348]
[Music]
Most Recent Videos:
You can go back to the homepage right here: Homepage