Best 3 Alabama Beach Shack Burgers Recipes
**Alabama Beach Shack Burgers: A Taste of Coastal Delights**
Prepare to embark on a culinary journey to the sun-kissed shores of Alabama, where the tantalizing aroma of grilled patties meets the vibrant flavors of fresh toppings, all nestled between soft, buttery buns. Alabama Beach Shack Burgers are not just burgers; they are an emblem of coastal living, a harmonious blend of simple ingredients that create an explosion of taste. This article presents a collection of three burger recipes that capture the essence of Alabama's beach shack experience: The Classic Beach Shack Burger, a traditional masterpiece with a juicy beef patty, crisp bacon, and melted cheese; the Aloha Burger, an exotic twist featuring grilled pineapple and teriyaki sauce; and the Veggie Delight Burger, a symphony of grilled vegetables and tangy pesto. Each recipe is meticulously crafted to transport you to the lively atmosphere of an Alabama beach shack, where the sound of crashing waves and the smell of salty air mingle with the irresistible sizzle of burgers grilling on an open flame.
SHAKE SHACK-STYLE BURGERS
Shake Shack started in 2001 as a lunchtime hot dog cart run by the kitchen of Michelin-starred restaurant Eleven Madison Park. The cart was supposed to be temporary, but demand was so huge that in 2004 owner Danny Meyer opened a kiosk in Madison Square Park and expanded the menu to include burgers and shakes. There are now 133 other locations - as far away as Tokyo and Dubai - along with a new cookbook, Shake Shack: Recipes & Stories.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 burgers
Number Of Ingredients 14
Steps:
- Puree the mayonnaise, ketchup, mustard, pickles and brine, sugar and cayenne in a mini food processor or blender until smooth. Transfer to a small bowl and refrigerate until ready to serve.
- Form the beef into 4 pucks, about 2 inches wide and 1 1/2 inches thick. Refrigerate 20 to 30 minutes.
- Melt the butter on a griddle or large skillet over medium heat. Open the buns and place open-side down on the griddle. Cook until lightly toasted, about 2 minutes. Remove to a plate.
- Wipe off the griddle. Increase the heat to medium high and brush with the vegetable oil. Working in two batches, transfer the patties to the griddle, about 3 inches apart, and press firmly with a large spatula (or two small spatulas) to flatten into very thin patties. Cook, pressing the edges of the patties, about 20 seconds. Season each patty generously with salt and black pepper. Continue cooking until the edges are crisp and the beef is browned, 1 to 1 1/2 more minutes. Flip the patties; season with more salt and black pepper and top each with 1 cheese slice. Continue cooking until the cheese melts around the edges and the burger is cooked through, about 1 more minute.
- Spread the mayonnaise sauce on the bun tops. Serve the patties on the buns with the tomatoes and lettuce.
THE ALABAMA SMOKEHOUSE PIG BURGER WITH WHITE BARBECUE SAUCE
Steps:
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- In a small mixing bowl combine the mayonnaise, apple cider vinegar, lemon juice, sugar, and black pepper. Mix until well combined and refrigerate until serving.
- Heat a large fireproof nonstick skillet on the grill. Add the bacon and cook over medium-high heat until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Reserve the rendered bacon fat from the skillet.
- Combine the pork, smoked paprika, chili powder, cayenne, salt, and pepper in a large bowl. Add 1 1/2 tablespoons of the rendered bacon fat from the skillet. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties to fit the size of the rolls.
- Brush the grill rack with oil. Arrange the patties on the rack, cover, and cook, turning once just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of smoked Gouda and put the rolls, cut side down, on the outer edges of the rack to toast lightly.
- To assemble the burgers, spread a generous amount of Alabama White Barbecue Sauce on the cut sides of the rolls. On each roll bottom, put some shredded cabbage, a cheese-topped patty, and 2 slices of bacon. Cover with the roll tops and serve.
THE SHACKBURGER BY MARK ROSATI RECIPE BY TASTY
Here's what you need: hamburger potato buns, butter, shacksauce, ground beef, salt and pepper mix, american cheese, green leaf lettuce, ripe plum tomato, hellmann's real mayonnaise, dijon mustard, heinz ketchup, kosher dill pickling brine, cayenne pepper, kosher salt, freshly ground pepper
Provided by Jody Duits
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a cast-iron griddle over medium-low heat until warm.
- Meanwhile, open the hamburger buns and brush the insides with the melted butter. A soft brush is helpful here.
- Place the buns buttered side down on the griddle and toast until golden brown, 2 to 3 minutes.
- Transfer buns to a plate. Create the Shack sauce with the provided ingredients.
- Spoon the sauce onto the top bun.
- Increase the heat to medium and heat the griddle until hot, 2 to 3 minutes.
- Evenly sprinkle a pinch of Our Salt & Pepper Mix on top of each puck of meat.
- Place the pucks on the griddle, seasoned side down. Using a large, sturdy metal spatula, firmly smash each puck into a ⅓-inch-thick (8 mm) round patty. Pressing down on the spatula with another stiff spatula helps flatten the burger quickly. Evenly sprinkle another big pinch of Our Salt & Pepper Mix.
- Cook the burgers, resisting the urge to move them, until the edges beneath are brown and crisp, and juices on the surface are bubbling hot, about 2 ½ minutes. Slide one of the spatulas beneath the burger to release it from the griddle and scrape up the caramelized browned crust. Use the other spatula to steady the burger and keep it from sliding.
- Flip the burgers. Put the cheese on top and cook the burgers 1 minute longer for medium. Cook more or less depending on your preference.
- Add a piece of the lettuce and two slices of tomato. Transfer the cheeseburgers to the prepared buns.
- Enjoy.
Nutrition Facts : Calories 885 calories, Carbohydrate 49 grams, Fat 57 grams, Fiber 6 grams, Protein 41 grams, Sugar 9 grams
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Season the burgers generously with salt and pepper.
- Don't overmix the ground beef, or the burgers will be tough.
- Form the burgers into patties that are about 1/2-inch thick and 4 inches in diameter.
- Cook the burgers over medium heat until they are cooked through, about 4 minutes per side.
- Let the burgers rest for a few minutes before serving.
- Serve the burgers on toasted buns with your favorite toppings.
Conclusion:
Alabama Beach Shack Burgers are a delicious and easy-to-make burger that is perfect for a summer cookout. The burgers are made with fresh, high-quality ingredients and seasoned generously with salt and pepper. They are cooked over medium heat until they are cooked through, and then let rest for a few minutes before serving. The burgers are served on toasted buns with your favorite toppings.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
