Fake Shack Burger

Recreate the classic Shake Shack burger in your own kitchen
Fake Shack Burger

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From the toasted buns, crispy-edged burger, and tangy sauce, everything about this recipe is the perfect imitation of the Shake Shack burger.

This recipe is courtesy of Smitten Kitchen.

4
Servings
351
Calories Per Serving
Deliver Ingredients

Ingredients

For the patties

  • 1 Pound freshly ground beef, (3/4-pound ground sirloin and 1/4-pound brisket) with an 80/20 fat ratio

For the sauce

  • 1/4 Cup mayonnaise
  • 1 1/2 Teaspoon juice from a pickle jar
  • 1 1/2 Teaspoon ketchup
  • 1 Teaspoon yellow mustard
  • 1/4 Teaspoon smoked paprika
  • 1/4 Teaspoon garlic powder
  • 1/4 Teaspoon onion powder

For the burgers

  • 2 Tablespoons unsalted butter
  • 4 potato rolls
  • 2 Tablespoons vegetable oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 4 slices American cheese
  • 4 1/4-inch thick tomato slices
  • Thinly sliced pickles
  • 4 burger-sized pieces green-leaf lettuce

Directions

For the patties

Form the meat into 4 equal-size 4-ounce patties, about 2 ½ inches thick. Place them on a plate lined with plastic wrap and freeze for 15 minutes, but no longer.

For the sauce

Combine all the ingredients together, taste and adjust seasoning as desired.

For the burgers

Heat a griddle or large skillet over medium heat. Melt the butter and place the buns, cut-side down, in the pan. Cook until cut-sides are golden-brown, about 1-2 minutes. Place toasted buns on four plates.

Remove patties from the freezer. Increase the heat to high, and add 2 tablespoons of oil to the griddle or skillet. Heat until the oil begins to smoke, at least 2 minutes. One at a time, add a patty to the griddle, and immediately flatten it to a ½-inch thickness with a heavy spatula  you’ll have to hammer harder thank you think to flatten them out. A second spatula can be used to help remove the hamburger stuck to the flattening one, so not to tear the patty. Generously season with salt and pepper. Repeat with remaining patties.

Once the bottom side is deeply browned with crisp edges, about 2 minutes for medium, use a spatula to scrape underneath the patty and flip it over. Cover with a slice of cheese and cook for 1-2 minutes more, until the cheese has melted. Repeat with remaining patties.

Transfer cooked patties to toasted burger buns. Spread top buns with prepared sauce. Top burgers with tomato, lettuce, pickles, and serve immediately.

Nutritional Facts

Total Fat
21g
30%
Sugar
1g
1%
Saturated Fat
8g
33%
Cholesterol
102mg
34%
Carbohydrate, by difference
8g
6%
Protein
30g
65%
Vitamin A, RAE
5µg
1%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
49mg
5%
Choline, total
92mg
22%
Folate, total
23µg
6%
Iron, Fe
4mg
22%
Magnesium, Mg
29mg
9%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
260mg
37%
Selenium, Se
25µg
45%
Sodium, Na
242mg
16%
Water
77g
3%
Zinc, Zn
7mg
88%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.