Shake Shack Recipe
Make Shake Shack Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Burger Patties & Assembly
ShackSauce (Burger Sauce)
Optional Add-ins
Method
ShackSauce (Burger Sauce)
- 1
Make the sauce
In a medium bowl combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon sweet pickle relish, 1 teaspoon yellow mustard, 1 teaspoon white wine vinegar, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder and 1/4 teaspoon salt. Whisk until smooth, taste and adjust seasoning or add a pinch of chili flakes or a few drops of hot sauce if desired. Cover and refrigerate for at least 30 minutes while you prepare the patties to let flavors meld.
Burger Patties & Assembly
- 2
Form the patties
Divide 1 lb of 80/20 ground beef into 4 equal portions (about 4 oz each). Gently shape each portion into a loose ball — do not overwork the meat. Press each ball into a thin patty about 3.5 to 4 inches in diameter and roughly 1/4 inch thick, creating a slightly thicker center so the edges cook faster and you get a good crust.
- 3
Preheat cooking surface
Heat a heavy cast-iron skillet or griddle over medium-high heat until very hot (about 5 minutes). Add 1 tablespoon neutral oil and spread to coat the surface. The pan should be shimmering but not smoking.
- 4
Cook the patties
Working in a single layer (cook 2 patties at a time if necessary), place the patties on the hot skillet. Season each patty with about 1/4 teaspoon kosher salt and a light sprinkle of freshly ground black pepper. Cook without moving for 2 to 2 1/2 minutes until the edges brown and juices start to appear. Using a heavy spatula, press each patty down firmly to flatten further and maximize contact with the pan; this helps develop the characteristic Shack-style crust. Continue cooking for another 30 to 45 seconds, then flip.
- 5
Cheese and finish
Immediately after flipping, place a slice of American cheese on each patty. Cook for another 45 seconds to 1 minute, until cheese is melted and the patty is cooked through. If making thicker patties, adjust time to reach desired doneness (medium rare will require less time).
- 6
- 7
Assemble the burgers
Spread about 1 tablespoon of ShackSauce on the bottom bun. Place a lettuce leaf on top of the sauce to act as a moisture barrier, then a slice of tomato (if using), then the hot cheeseburger patty. Top the patty with two dill pickle chips, a little more sauce on the top bun if desired, and close the burger. Repeat for remaining burgers.
- 8
Serve
Serve immediately with fries or your preferred sides. Leftover sauce keeps covered in the refrigerator for up to 5 days.
