Copycat Shake Shack Burger – How To Make Shake Shack’s Burger

Copycat Shake Shack Burger - How To Make Shake Shack's Burger
shake shackburger with two patties and shack sauce

PHOTO: JOEL GOLDBERG; FOOD STYLING: MICAH MORTON

The trick to recreating a Shake Shack burger is the sauce. While it resembles other restaurant burger sauces, there’s one key difference: How pickles are incorporated.

Typical burger sauces include tiny green flecks of relish. The Shake Shack rendition has no such tell-tale flecks, but still carries that distinctive sweet-briny-vinegary hit. After a bit of research we determined the best way (and very likely the actual way) to accomplish this a la Shake Shack is to blend the pickles directly into the sauce. It makes for a sauce that’s virtually indistinguishable from the original. Go figure!

The only other things you’ll need to really recreate the Shake Shack signature: fresh tomato, green leaf lettuce, and potato rolls. Specifically Martin’s brand, which can be easily found in the Northeast or ordered online. If you can’t find Martin’s, a good brioche roll will be more than fine.

Made this copycat? Let us know how it came out in the comments below!

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Yields:

4

Prep Time:

0

hours

10

mins

Total Time:

0

hours

25

mins

5


bread & butter pickle chips, finely chopped

1 tbsp.

plus 2 yellow mustard teaspoons

1/4 tsp.

paprika (hot, smoked, or sweet)

1/8 tsp.

Cayenne (optional)

Vegetable oil, for frying

2 lbs.

ground beef, divided into 8, 4-oz. balls

Freshly ground black pepper

Sliced โ€‹โ€‹tomato, for topping

Green leaf lettuce, for topping

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  1. Into a blender, add mayo, pickles, ketchup, mustard, garlic powder, paprika, and cayenne. Blend until totally smooth and set aside.
  2. Heat a large, heavy-bottomed skillet or griddle over medium heat. Separate the bun tops and bottoms without breaking the โ€œhingesโ€. Working in batches, brush inside tops and bottoms of rolls with butter and toast in the skillet until golden brown, 2 to 3 minutes. Remove rolls and increase heat to medium-high.
  3. Working in batches, add ยฝ teaspoon of vegetable oil to the skillet and heat until shimmering. Season the top of 2 ground meat balls heavily with salt and pepper then turn that side into the pan.
  4. Using a large spatula or press, smash the burgers until a little less than a ยผโ€ thick. Season the tops with more salt and pepper. Cook for 1 to 2 minutes or until a deeply browned crust has formed.
  5. Flip each patty and top with cheese. Cook until the bottom has also formed a crust and the cheese has melted, an additional 1 to 2 minutes.
  6. While the burgers cook, smear the top inside of a bun with a good schmear of the prepared sauce. Then top the bottom bun with the 2 patties, followed by a leaf of green lettuce, and 2 slices tomatoes.
  7. Wrap the burger in wax paper and serve immediately while you prepare the following 3 burgers.

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shake shackburger with two patties and shack sauce

PHOTO: JOEL GOLDBERG; FOOD STYLING: MICAH MORTON

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