Shake Shack burger with cheese, lettuce, and tomato
The Best Way To Avoid Bloated Burger Patties, According To Shake Shack
By Kalea Martin
If you've ever made burgers from scratch, you know it can be difficult to get the patties looking perfect. Sometimes the burger puffs out in the middle instead of staying flat, which can often result from using a grill and having indirect heat, but luckily Shake Shack has a trick for combatting this common occurrence.
While grilling burgers will give them a nice char, Shake Shack’s culinary director Mark Rosati reveals that they prefer to use cast-iron skillets. Cast iron pans use direct heat, and the metal absorbs and retains heat a lot better than a grill to help the patties cook evenly, remain flat, and create a sear that gives the meat a flavorful crust.
Shake Shack is able to achieve an even thickness with its burgers by forming the meat into balls and smashing them directly into the pan. Mark Rosati also suggests using a ring mold, noting that it creates a flat burger with even thickness; for best results, just line the ring mold with plastic wrap, and pack the meat in as loosely as possible.