Shake Shack – Shack Burger

May 27, 2017
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Shake Shack – Shack Burger

If you know me well, you’ll know that at one point in my life I lived in New York and you’ll also know that I lived for my Wednesdays at Madison Square Park to enjoy a Shake Shack – Shack Burger, fries, and a cold strawberry shake, while people watching. I first tried Shake Shack in 2004 and my life has never been quite the same again. Seriously, no lie. No exaggeration. I’ve always been a burger girl but this was where the buck stopped. Undoubtedly, a good burger is made of good meat. But the specific secret is in the way you cook the burger. Read below to find out this “juicy” secret. Here is the excerpt taken directly from Shake Shack’s brand new cookbook. Enjoy! 

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The ShackBurger

Okay, here’s our sacred cow!

Most likely the reason you have this book in your hands—our version of the great American cheeseburger. Like all deceptively simple things, it took us years to get it right, but now you can master burger perfection in five minutes. Makes 4

Ingredients

4 hamburger potato buns
4 tablespoons unsalted butter, melted
4 tablespoons Not Quite Our Shack-Sauce (recipe follows)
4 pieces green leaf lettuce
8 ¼-inch slices ripe plum tomato
1 pound very cold ground beef, divided into 4 pucks
½ teaspoon Shake Shack Salt & Pepper Mix (recipe follows)
4 slices American cheese

Prepare

1. Heat a cast-iron griddle over medium-low heat until warm. Meanwhile, open the hamburger buns and brush the insides with the melted butter. A soft brush is helpful here. Place the buns buttered side down on the griddle and toast until golden brown, 2 to 3 minutes. Transfer buns to a plate. Spoon the sauce onto the top bun. Add a piece of the lettuce and two slices of tomato.

2. Increase the heat to medium and heat the griddle until hot, 2 to 3 minutes.

3. Evenly sprinkle a pinch of our Salt & Pepper Mix on top of each puck of meat.

4. Place the pucks on the griddle, seasoned side down. Using a large, sturdy metal spatula, firmly smash each puck into a 1/3-inch-thick round patty. Pressing down on the spatula with another stiff spatula helps flatten the burger quickly. Evenly sprinkle another big pinch of our Salt & Pepper Mix.

Note

Shake Shack’s “smash” technique makes use of two spatulas, a large one for flattening the patty and another for assisting.

5. Cook the burgers, resisting the urge to move them, until the edges beneath are brown and crisp, and juices on the surface are bubbling hot, about 2½ minutes. Slide one of the spatulas beneath the burger to release it from the griddle and scrape up the caramelized browned crust. Use the other spatula to steady the burger and keep it from sliding. Flip the burgers. Put the cheese on top and cook the burgers 1 minute longer for medium. Cook more or less depending on your preference.

When the patty’s edges turn crisp and dark brown and juices bubble on the surface, use a spatula to scrape burger up. Use a second spatula to keep patty from sliding. Photo by Christopher Hirsheimer
6. Transfer the cheeseburgers to the prepared buns and enjoy.

Shake Shack Salt & Pepper Mix

Mix ½ cup kosher salt with ½ teaspoon freshly ground pepper and use that mixture to season our burgers as they cook. You’ll see we call for a pinch or two of the mixture in every recipe.

ShackSauce

Long ago we threw away the key to the secret recipe for ShackSauce; but we promise to get you really close with ingredients easily found in your kitchen.

Makes about ½ cup

Ingredients

½ cup Hellman’s mayonnaise
1 tablespoon Dijon mustard
3/4 teaspoon Heinz ketchup
¼ teaspoon kosher dill pickling brine
Pinch of cayenne pepper

Prepare

1. Put all the ingredients in a small mixing bowl and stir until well combined. Sauce will keep, covered, in the refrigerator for up to one week.

 

Shake Shack - Shack Burger
Serves 4
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. Shack Burger
  2. 4 hamburger potato buns
  3. 4 tablespoons unsalted butter, melted
  4. 4 tablespoons Not Quite Our Shack-Sauce (recipe follows)
  5. 4 pieces green leaf lettuce
  6. 8 ¼-inch slices ripe plum tomato
  7. 1 pound very cold ground beef, divided into 4 pucks
  8. ½ teaspoon Shake Shack Salt & Pepper Mix (recipe follows)
  9. 4 slices American cheese
  10. Shack Sauce
  11. ½ cup Hellman’s mayonnaise
  12. 1 tablespoon Dijon mustard
  13. 3/4 teaspoon Heinz ketchup
  14. ¼ teaspoon kosher dill pickling brine
  15. Pinch of cayenne pepper
Instructions
  1. Shack Burger
  2. Heat a cast-iron griddle over medium-low heat until warm. Meanwhile, open the hamburger buns and brush the insides with the melted butter. A soft brush is helpful here. Place the buns buttered side down on the griddle and toast until golden brown, 2 to 3 minutes. Transfer buns to a plate. Spoon the sauce onto the top bun. Add a piece of the lettuce and two slices of tomato.
  3. Increase the heat to medium and heat the griddle until hot, 2 to 3 minutes.
  4. Evenly sprinkle a pinch of our Salt & Pepper Mix on top of each puck of meat.
  5. Place the pucks on the griddle, seasoned side down. Using a large, sturdy metal spatula, firmly smash each puck into a 1/3-inch-thick round patty. Pressing down on the spatula with another stiff spatula helps flatten the burger quickly. Evenly sprinkle another big pinch of our Salt & Pepper Mix.
  6. Shake Shack's "smash" technique makes use of two spatulas, a large one for flattening the patty and another for assisting.
  7. Cook the burgers, resisting the urge to move them, until the edges beneath are brown and crisp, and juices on the surface are bubbling hot, about 2½ minutes. Slide one of the spatulas beneath the burger to release it from the griddle and scrape up the caramelized browned crust. Use the other spatula to steady the burger and keep it from sliding. Flip the burgers. Put the cheese on top and cook the burgers 1 minute longer for medium. Cook more or less depending on your preference.
  8. When the patty's edges turn crisp and dark brown and juices bubble on the surface, use a spatula to scrape burger up. Use a second spatula to keep patty from sliding.
  9. Transfer the cheeseburgers to the prepared buns and enjoy.
  10. Shake Shack Salt & Pepper Mix
  11. Mix ½ cup kosher salt with ½ teaspoon freshly ground pepper and use that mixture to season our burgers as they cook. You’ll see we call for a pinch or two of the mixture in every recipe.
  12. ShackSauce
  13. Put all the ingredients in a small mixing bowl and stir until well combined. Sauce will keep, covered, in the refrigerator for up to one week.
Florida Girl Cooks http://floridagirlcooks.com/
shack shack burger, shake shack, shack burger, burger dreams, best burger, summer cooking, florida girl cooks

author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

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