For the ShackSauce:
½ cup Hellman's mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Heinz ketchup
¼ teaspoon kosher dill pickle brine
Pinch cayenne pepper
For the ShackBurgers:
4 hamburger potato buns
4 tablespoons unsalted butter, melted
4 pieces green-leaf lettuce
Eight ¼-inch slices plum tomatoes
1 pound cold ground beef, formed into four 1-inch-thick pucks
Kosher salt and freshly ground pepper, to taste
4 slices American cheese
1. Make the ShackSauce: In a small bowl, stir all of the sauce ingredients until smooth, then set aside.
2. Make the ShackBurgers: Heat a large cast-iron skillet over medium-low heat. Meanwhile, open the hamburger buns and brush both sides liberally with the melted butter. Working in 2 batches, place the buns onto the heated skillet, buttered-sides down, and cook until golden brown, 2 to 3 minutes. Transfer to a plate and spoon 1 tablespoon of sauce on each top bun, along with a piece of lettuce and 2 slices of tomato.
3. Increase the heat to medium and let the pan heat up for 2 to 3 minutes. On a plate, season both sides of each puck of ground beef with salt and pepper.
4. Place the pucks into the cast-iron skillet, leaving plenty of room between them. Using a large, sturdy metal spatula, firmly smash each puck into a ⅓-inch-thick round patty. Cook the burgers without touching them until the edges are brown and crisp, 2½ minutes, then flip them. Place a slice of American cheese on each burger and continue to cook until medium, 1 minute more.
5. Transfer a cheeseburger to each bottom bun, then sandwich with the top bun and lettuce and tomato, and serve.
For the meatballs
1 pound ground beef
½ pound ground pork
1 clove garlic, minced
1 medium onion, diced
5 tablespoons whole milk
¾ cup breadcrumbs
Salt and pepper, to taste
For the cream sauce
For the cream sauce
3 ounces heavy cream
¾ cup water or beef stock
Soy sauce, to taste
Salt, to taste
White pepper, to taste
1 tablespoon flour
For the meatballs: Combine the ground beef, garlic, onion, egg, and breadcrumbs. Add milk, salt, and pepper, then form into balls. Let meatballs rest in the fridge for up to two hours.
To cook, preheat the oven to 350°. While oven heats, brown the meatballs on all sides in a pan on the stovetop. Then, transfer to a baking sheet and cook in the oven for 30 minutes.
For the cream sauce: In the pan you used to sear the meatballs, make a sauce by adding beef stock or water to the pan along with the heavy cream. Once combined, thicken with white flour. Season to taste with soy sauce, salt, and white pepper.
Serve alongside french fries, boiled potatoes, or a garden salad.
McDonald's Sausage Egg McMuffin Recipe
Create the signature round egg by brushing the inside of a metal ring with a little oil and placing it in your skillet.
Add enough water to cover the base and bring it to a boil.
Once the water is boiling, crack your egg into the ring and cook for 2-3 minutes.
Assemble the ingredients, and voila: a fast-food treat homemade with fresh ingredients.
The Cheesecake Factory's Cinnamon Roll Pancakes Recipe
For the pancake batter
1 ¾ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 cups buttermilk
1 teaspoon vanilla
2 tablespoons, plus 2 teaspoons vegetable oil, divided
1 cup cinnamon swirl (see below)
½ cup vanilla icing
Powdered sugar (optional garnish)
For the cinnamon swirl
3 tablespoons butter
5 ounces brown sugar
¾ teaspoon cinnamon
1 tablespoon cream
For the batter: Mix flour, baking powder, and salt in a mixing bowl and set aside. In a separate bowl, combine buttermilk, eggs, vanilla, and 2 tablespoons oil.
Fold the moist ingredients into the flour mixture until combined. Some lumps are natural, so don't overmix the batter.
For the cinnamon swirl: To create the cinnamon swirl, melt the butter in a small pot. Add the brown sugar and cinnamon, stirring until the sugar dissolves. Finally, add cream and whisk to incorporate. Set aside.
To assemble the pancakes: Use the remaining 2 teaspoons of vegetable oil, as needed, to coat a griddle or non-stick pan. Heat the pan and ladle batter into it, creating 6-inch round pancakes. Drizzle equal amounts of cinnamon swirl onto each pancake in a spiral motion.
Cook for 2 minutes or until air bubbles appear over the surface of the pancake. Flip and cook for another 1-2 minutes. Drizzle with store-bought vanilla icing, and sprinkle with powdered sugar (if using), then serve.