A blend of spices, including dill, oregano, black pepper, and cumin round it out. Olive oil provides a creamy consistency, and a unique blend of spices rounds out the sauce. A delicious Ghost pepper sauce featuring a fruity mix of cranberry and blackberry, with a nice balance of sour and sweet. Leave us a message and we'll get right back to you, or email us at info [at] heathotsauce. See Product Details. Menu Cart. Add to Cart. Out Of Stock! A blend of spices, including dill, oregano, black pepper, and cumin round it out.
View full product details. A delicious Ghost pepper sauce featuring a fruity mix of cranberry and blackberry, with a nice balance of sour and sweet. Olive oil provides a creamy consistency, and a unique blend of spices rounds out the sauce. A bright and flavorful sauce with a creamy consistency and fresh Red Fresno peppers front and center.
Lime and orange provide a citrusy twist. A garlicky blend of chipotle and orange habanero peppers with a hint of sweetness mixed in to bold yellow mustard. Leave us a message and we'll get right back to you, or email us at info [at] heathotsauce. Steak 'n Shake has an advantage — their spatula is a solid piece with no holes.
If you don't have one of those, wrap a piece of aluminum foil around your spatula to prevent any burger parts from escaping. With your wrapped spatula, flip the patty, and then begin pressing down with the spatula and a device to aid the press — I used a large spoon.
Get that puck as flat as you can. Steak 'n Shake has this awesome little butter wheel they roll a piece of sourdough bread on, and get it all buttered up.
Only remember, they don't use butter, they use margarine. I'm guessing you don't have a wheel like that, so apply your melted margarine with a brush to two pieces of sourdough, and put them on a degree Fahrenheit surface — that's a setting of about four on your stove top burner.
Steak 'n Shake cooks the bread for approximately minutes, so that seems about right temperature wise. A piece of Swiss cheese goes down almost immediately upon one slice of the sourdough. Just leave it there and let them coast for a bit. The heat will soften up the Swiss, but it won't break apart. We need just one more flip for our burgers — so after cooking your smashed burger for minutes, turn it over.
I observed a cook press the burgers after a flip, and not press the burgers after the flip — so the choice is yours, get medieval or kindly flip them over. If your burger breaks apart on the flip, that could be for one of two reasons. You had your heat too high, which caused the burger to break apart, or you flattened your burger too thin. After the burgers are finished, Steak 'n Shake begins the build process with the bread on the grill, so start by placing one of your cooked patties on top of the Swiss cheese.
Place a piece of American cheese on that burger, and gently touch the top of the cheese with the spatula. I don't know why either, but they do it. Some burger slingers will even tap the cheese in so it doesn't roll off the sides of the burger, if you're so inclined to do so, have at it. After you've played all fancy with the cheese, stack the other burger on top of that one, so the cheese rests between the two pieces of meat.
Don't finish that stack just yet. Move it all to a plate, because it's time to apply the Frisco sauce. If you pay attention to how they serve you a Frisco Melt at Steak 'n Shake, they always bring you extra napkins — or at least they're suppose to. That's because you apply sauce to both the bread and the meat. Apply the sauce to the complete top of the bread, and a healthy portion on the top of the meat. The sauce should be practically dripping off the bread when you cut it in half.
It's worth noting that I observed a Frisco Melt built twice — two days in a row from two different Steak 'n Shake sandwich technicians, but at the same restaurant. One put sauce on both burger and meat, and the other put sauce just on the bread, albeit a heaping amount.
Either way, just make sure you put "a lot" of sauce on; and let's be honest, you want a lot of sauce. Place the sauce-covered slice on top and cut the sandwich from corner to corner. How about dead on? This burger tastes exactly like Steak 'n Shake.
The Frisco sauce is perfect, and the bread has the exact amount of toast to it. It looks just like it, it tastes just like it — and dare I say even a bit better than the original.
0コメント