Shake Shack Recipe

Make sauce

In a small bowl whisk together mayonnaise, ketchup, yellow mustard, pickle brine (or finely chopped pickles), sweet pickle relish, garlic powder and paprika until smooth. Taste and adjust salt or pickle brine. Cover and refrigerate for at least 20 minutes to let flavors meld.

Form patties

Divide the ground chuck into 4 equal portions (about 4 oz each) then gently form into loose balls without overworking the meat. Press each ball into a thin patty about 3½–4 inches in diameter and slightly thinner in center than edge (helps cook evenly). Do not pack tightly.

Season

Season both sides of each patty lightly with fine sea salt and freshly ground black pepper just before cooking.

Cook

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add the butter and let it foam. Working in batches if necessary, place patties in pan and press gently with a spatula to flatten slightly. Cook 2–3 minutes without moving until well-browned on the bottom. Flip and immediately top each patty with an American cheese slice; cook another 1–2 minutes until cheese is melted and patty is cooked to medium (internal temp ~160°F/71°C for well-done if preferred).

Toast buns

While the patties cook, split the buns and toast cut sides in a separate dry skillet or in the same pan after patties are done for 30–60 seconds until golden. Optionally spread a light smear of butter on cut sides before toasting for extra richness.

Assemble

Spread about 1½ tablespoons of the prepared ShackSauce on the bottom bun. Place a handful of shredded lettuce on the sauce, then set a cheese-topped patty, add a tomato slice and two pickle chips, then the top bun. Repeat for second burger.

Prepare toppings while patties rest: thinly slice tomato and onion, shred lettuce, and slice pickles if needed. Use fresh crisp lettuce and ripe tomato for best texture and flavor.