The beet helps us get as close as we can get to the bloody beef you crave, and with a mix of potatoes and seasonings, it can deliver a tasty burger.
This messy sandwich uses the meatiest of all vegetables: the Portobello, a thick juicy mushroom that’s not at all like the slimy canned ones I came to fear in childhood. Grilled with a bit of garlic and balsamic, a smoky umami infuses the entire mushroom.
Okay, here’s Shake Shack’s sacred cow! With this recipe, now you can make their classic cheeseburger at home in five minutes.
Shake Shack’s core question was: What makes a great chicken sandwich? The chicken! Where to find enough good, all-natural meat? And how to portion it? The Shacks steep the chicken in a tenderizing sous vide bath; at home, it’s a buttermilk marinade.