• Crispy Fried Onions: Marinate 1/2 pound sliced shallots in 1/2 teaspoon freshly ground black pepper and 1 1/2 cups of favorite ale for 12 hours or overnight. Mix 1/2 teaspoon freshly ground black pepper with 11/2 cups all-purpose flour. Heat a deep pot with 2 to 3 cups canola oil to 350 degrees.
• Greens: For a hearty crunch, use iceberg lettuce or romaine and use leaf lettuce for a mild crunch. For non-crunch fans, use soft Bibb lettuce or add a layer of baby greens. Arugula will add a pleasant peppery bite, while baby kale and spinach give a hearty taste.
• Onions: Red has a bit of spice, white is nice and crunchy and sweet. Slice about 1/4-inch thick or less. For sweeter flavor, grill the slices.
• Roasted red peppers: Roast red bell peppers on the grill until the skins are charred. Place in a bowl, cover and let rest 10 minutes. Remove charred skin, slice the peppers. Or you can buy jarred roasted red peppers.
• Curry Ketchup: Heat 2 teaspoons vegetable oil in a small saucepan over medium heat. Add 1 teaspoon curry powder, 1/2 teaspoon hot paprika and 1/2 teaspoon chili powder; cook, stirring, until toasted, 20 seconds. Mix with 1/2 cup ketchup and 1 teaspoon each Worcestershire sauce and honey.
• Honey Mustard-Glazed Bacon: Place 8 bacon slices on a wire rack set on a rimmed baking sheet; bake at 375 degrees until just starting to crisp, 12 to 14 minutes. Brush both sides with honey mustard; sprinkle the tops with coarsely ground pepper. Bake until crisp, 12 more minutes.
• Herb mayonnaise: Mix 1/2 cup mayonnaise with 2 tablespoons fresh chopped favorite herbs, garlic and chives, pinch of salt and 1 teaspoon vinegar.
• Pesto: Use any store-bought pesto or make your own. For creamy pesto, swirl in some mayo.
• Spicy or Sweet Mayonnaise: Start out with a 1/2 cup mayonnaise, for herb mayo, mix in favorite fresh chopped favorite herbs, garlic and chives, pinch of salt and 1 teaspoon vinegar; for spicy mayo, stir in 2-4 tablespoons gochujang (Korean chile paste) or Sriracha to taste, 1 tablespoon lemon or lime juice and a pinch of salt. To make sweet mayo, stir in Asian sweet chili sauce or honey or honey mustard or honey Dijon.
• Spicy Blue Cheese Butter: Mash 3 tablespoons softened unsalted butter with 1 tablespoon chopped chives; season with hot sauce and salt. Stir in 1/4 cup crumbled blue cheese.
Sources: Shake Shack Recipes & Stories by Randy Garutti & Mark Rosati (Clarkson Potter/Publishers, $26.); Detroit Free Press Test Kitchen; Food Network magazine, June 2017 issue.