When it comes to fast-food debates, few spark as much contention as the battle over burgers.
Everyone has his favorite, but unless that favorite is served under golden arches, it's not always readily available. For fans of California-based In-N-Out Burger or New York's fast-casual darling Shake Shack, it can be months or years between fixes.
But with a few Google searches, a searing hot griddle and plenty of butter, home cooks can approximate the greasy, sauce-laden burgers that bloggers rave about from coast to coast.
Start with good ground beef -- splurge and go to that butcher you save for special occasions -- and don't be afraid of fat. These burgers cook up best with an 80 percent lean/20 percent fat (aka ground chuck) ratio and patties pounded thin to give the meat those crispy edges we crave.
Shake Shack has been drawing crowds -- and screen time in movies like Something Borrowed -- since 2000. The burgers are known for their creamy "Shake Sauce" topping and potato bread buns, and can be found beyond New York in cities like Chicago, Las Vegas and Washington. The closest location for Arkansas diners? It's a tossup between Austin, Texas, and Atlanta.
Copycat Shake Shack
1 pound 80 percent lean ground beef
1/4 cup mayonnaise
1 1/2 teaspoons pickle juice
1 1/2 teaspoons ketchup
1 teaspoon yellow mustard
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons unsalted butter
4 potato bread hamburger buns
2 tablespoons vegetable oil
Salt and ground black pepper to taste
4 slices American cheese
1 small tomato, thinly sliced
Green leaf lettuce
Dill pickle chips, optional
Divide and shape beef into four balls, each about the size of a golf ball. Place beef on a parchment paper-lined plate and cover with plastic wrap. Place plate in freezer for 10 minutes to chill, but not freeze, the meat.
While meat is chilling, make the sauce by whisking mayonnaise, pickle juice, ketchup, yellow mustard, paprika, garlic powder and onion powder in a small bowl. Cover and refrigerate until ready to use.
Heat 2 tablespoons butter on a griddle or in a large skillet over medium-high heat. When butter melts, add buns, cut sides down, to the pan. Toast buns until cut sides are browned, about 2 minutes. Remove buns from pan and set aside.
Remove beef from freezer. Add 2 tablespoons vegetable oil to pan and increase heat to high. Once oil begins to smoke, add beef, one at a time to pan, immediately flattening with a heavy spatula to 1/2-inch-thick. Season raw side with salt and pepper. Cook until first side is a dark brown with crisp edges, about 3 minutes. Flip carefully. Add cheese to each patty and cook about 3 minutes more.
Move cooked patties to the bottoms of the toasted buns. Top patties with tomato, lettuce and pickles. Spread top buns with sauce and place on burgers to close. Serve immediately.
Makes 4 servings
Recipe adapted from SmittenKitchen.com
While "butterburgers" are found on restaurant menus all over the Midwest, the Wisconsin-based chain Culver's brought them to the masses. Don't panic for your arteries just yet. The name refers to a smear of butter on the toasted hamburger buns, rather than extra fat mixed into the beef. Want to try a butterburger and frozen custard at an actual Culver's location? You'll have to drive to Branson first.
DIY Butterburger
3/4 cup unsalted butter, softened, divided use
2 white onions, diced
Salt and black pepper to taste
1 pound 80 percent lean ground beef
4 white, soft hamburger buns
4 slices American cheese, optional
Heat oven to 400 degrees.
In a large cast-iron skillet or griddle, melt 2 tablespoons of the butter over medium heat. Add the diced onions and cook, stirring, until onions are translucent, about 8 minutes. Add 1/3 cup water, cover pan, and cook about 15 minutes more, until onions are browned. Season onions with salt and pepper and transfer to a small bowl. Drain pan of excess fat.
Divide ground beef into four equal-sized portions, flattening into 1/2-inch patties. Increase heat to high. Add patties to pan, immediately flattening with spatula. Season raw side with salt and pepper. Cook until browned and crisp on edges, about 3 minutes. Flip, and cook 3 minutes more. Add cheese if desired.
While burgers cook, place hamburger buns cut side down on a greased cookie sheet. Cook until slightly browned, about 2 minutes. Transfer burger patties to bottom buns. Smear top buns with 1 tablespoon butter and sauteed onions and place on patties to close. Serve immediately.
Makes 4 servings.
Recipe adapted from Food Network Kitchen
California-based In-N-Out Burger has become such a cult favorite for West Coast travelers, it often marks a first stop on trips to Los Angeles or Las Vegas. Arkansans can drive to Dallas to get their fix of the burgers, which are known for ultra-fresh toppings and the secret menu order of a burger served "Animal Style" with pickles, grilled onions and mustard, plus an extra scoop of the restaurant's tangy burger sauce.
Faux In-N-Out Double Double, Animal Style
1/2 pound 80 percent lean ground beef
2 teaspoons vegetable oil, divided use
1 1/2 cups finely chopped onion
Salt and ground black pepper 2 tablespoons PLUS 2 teaspoons mayonnaise
1 tablespoon ketchup
2 teaspoons sweet pickle relish
1/2 teaspoon sugar
1/2 teaspoon distilled white vinegar
2 soft white hamburger buns
1/4 cup yellow mustard, divided use
4 slices American cheese
Dill pickle chips
1 small tomato, thinly sliced
2 leaves iceberg lettuce
Divide ground beef into four equal parts, forming each into a golf ball-size patty. Place patties on parchment-lined plate and cover with plastic wrap. Place in freezer 10 minutes until meat is chilled, but not frozen.
Heat oven to 400 degrees. While oven heats, add 1 teaspoon vegetable oil to a medium skillet over medium-high heat. Add onions and 1/2 teaspoon salt. Reduce heat to medium and cook, stirring until onions are browned, about 15 minutes. Add 1 tablespoon water and continue to cook 1 to 2 minutes more. Stir in an additional tablespoon water and continue cooking, stirring frequently, until onions are dark and very soft, about 3 minutes. Transfer onions to bowl and set aside.
In a small bowl, whisk together mayonnaise, ketchup, relish, sugar and vinegar for the sauce. Set aside.
Place closed hamburger buns on a cookie sheet and bake for 2 minutes, until slightly crisp.
On a griddle or in a large skillet, heat 1/2 teaspoon vegetable oil over medium heat. Open burger buns and toast in hot oil, cut side down, until browned, about 1 minute.
Remove beef from freezer. Flatten portions slightly by hand until about 1/4 inch thick and 4 inches wide. Season with salt and pepper.
Add 1/2 teaspoon vegetable oil to skillet or griddle and increase heat to medium-high heat. When oil begins to smoke, add patties, flattening slightly with spatula. Spread each patty with 1 tablespoon mustard on the raw side. Flip once cooked side is dark brown and edges begin to crisp, about 3 minutes. Top each patty with American cheese and top half of the patties with a spoonful of onions, cooking for another 2 minutes.
Place the onion-topped patties on the bottom buns, then top with the non-onion patties. Top the non-onion patties with pickles, tomatoes and lettuce. Spread the top buns with a thick layer of sauce and place on burgers to close. Serve immediately.
Makes 2 servings.
Adapted from SeriousEats.com
Founded in Illinois, Steak 'n Shake boasts three locations in Arkansas: Russellville, Fayetteville and Rogers. But for fans in central or southern Arkansas, three hours is sometimes too much to quench a craving for the diner's thin-patty "Steakburgers" and milkshakes. Their Frisco Melt dresses up a classic patty melt with sourdough bread and Swiss cheese.
Homemade Steak 'n Shake Frisco Melt
1/4 cup Thousand Island dressing
3 tablespoons Russian dressing
1 pound 80 percent lean ground beef
1 teaspoon vegetable oil
4 slices Swiss cheese
4 slices American cheese
8 thick slices sourdough bread
2 tablespoons unsalted butter, softened
In a small bowl, stir together Thousand Island dressing and Russian dressing. Set aside.
Divide ground beef into eight equal, golf ball-size portions.
In a large saute pan over medium high heat, heat 1 teaspoon vegetable oil until smoking. Add beef, immediately smashing into 1/4-inch thick patties with spatula. Cook until first side is dark brown and edges crisp, about 3 minutes. Flip burgers, adding Swiss cheese to half the patties and American cheese to remaining patties. Cook about 3 minutes more and transfer patties to plate. Drain excess fat from pan.
Spread both sides of each slice of sourdough with thin layer of butter. Add slices to pan and cook on each side until golden brown, about 3 minutes each.
Assemble burgers by placing Swiss cheese-topped patty cheese side down on one slice sourdough. Top with American cheese-topped patty and second slice of sourdough spread with sauce. Repeat with remaining patties and bread. Slice each sandwich in half diagonally. Serve immediately.
Makes 4 servings.
Recipe adapted from JamHands.net
Food on 09/30/2015