Tuesday, October 7, 2014

Copycat Steak 'n Shake Frisco Melts

Coming from the midwest, Steak 'n Shake is a food staple. Wether it's getting a quick bite with family or a late night rendezvous, it's something everyone enjoys at some point in their life. They are everywhere, in every city and town you can always find at least one. We actually lived down the street from one before we moved to New Jersey. Don't fret though, it's not out of the question for us, we have a total of two near us. One about 7 miles away in New Jersey and the other about 8 miles away in Manhattan so it is doable. However, it is different. We went to the one in New Jersey a couple of weeks ago and it is more like a gourmet Steak 'n Shake. My burger was much bigger, not the thin patties like I'm used to, and it was organic. It was still delicious though, just different. So when I found this recipe, I had to make it. It is what Kev always orders from Steak 'n Shake so I thought it would be a special treat for him. The recipe ended up being just alright, nothing compared to the original. They were defiantly eatable, but something we will have to improve on if we want them to be more authentic. If you love Frisco melts and are up for a challenge, see what you think about their comparison. Who knows, you might love these even more, or find a better way to make them. If you do, please share! Enjoy! 

Steak 'n Shake Frisco Melts

1 lb ground beef
8 slices sourdough bread
1 Tablespoon butter
4 slices American cheese
4 slices Swiss cheese
Frisco Sauce
2 Tablespoons Thousand Island
1 Tablespoon Russian dressing 

1/2 onion, sliced thin and caramelized (add a pinch of sugar)

If you are adding onions, go ahead and  caramelize them, set aside. Prepare the Frisco sauce and place in the refrigerator until time to use.

Roll ground beef into 8 even sized balls. Heat a medium sauté pan over medium high heat. Add the ground beef, about 2-4 balls at a time to the pan. You should hear the meat sizzle when you add it, if not, your pan is not hot enough. You can always test by dropping a little water in it and seeing if it sizzles first if you aren't sure. Let the beef cook for one minute, flip over, and using the back of your spatula, smash the burger flat into a thin patty. Cover with a lid or cookie sheet to help it cook through. After a couple of minutes, when the ground beef is mostly cooked through, flip once more. 

Add the Swiss cheese to a total of 4 of the patties and the same for the American cheese. Again, cover your pan to help the cheese melt. Place paper towels on a plate and place the cooked patties on there to help drain any excess grease.

Spread butter on bread and place on cookie sheet under broiler until golden brown, about 3 minutes. 

To assemble, spread the Frisco sauce on each piece of bread. If you are adding onions, add them to one slice of the bread. Place a two patties on top, one with American and the other with Swiss cheese.  Place another slice of bread on top and serve.

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