Homemade Shake Shack Burgers

Making authentic Shake Shack-style Shackburgers at home is super easy and fun. Here’s how to do it in about 20 minutes.

Shake Shack Burgers

Everyone loves Shake Shack

We’ve been Shake Shack fans since the early days of New York’s original Madison Square Park location. Over the years, we’ve been pretty jazzed as each new location opens in our orbit. Downtown NYC a little too close to Cope’s former offices. JFK Terminal 4. And now, delightfully, a newly revamped Garden State Parkway rest stop just south of where we live.

But then, you guys. Leave it to me to have started making my own Shake Shack burgers at home a year or so before they came to my backyard.

Shake Shack: Recipes & Stories

To be honest, I’d thought for years about trying to reverse-engineer the simple, perfect, crispy goodness of the Shackburger in my own kitchen. But then Shake Shack published a charming, beautifully photographed cookbook full of origin stories, producer profiles, and self-deprecating tales of crinkle-cut fries.

The recipe here is my own gentle adaptation of the Shackburger recipe in the book. I’ve hewed to the original method but made some tweaks based on my own experience cooking these burgers over time, and I’ve amped up the flavors in the sauce, because I wasn’t thrilled with the book’s version (which they don’t promise is the original).

Shake Shack Burgers

Homemade Shake Shack burger protips

The genius of these burgers lies in their restrained simplicity, and in a few basic methods that make all the difference.

INGREDIENT CHOICE

Some of the choices in the recipe below (grass-fed beef, organic American cheese) are mine, and some (Martin’s potato rolls, Hellman’s mayo) are Shake Shack’s. I’d encourage you to buy the cookbook to read about the company’s own choices for ground beef if you like. We love our grass-fed ground beef from Butcher Box.

CAST IRON SKILLET

Use a seasoned cast iron skillet to set yourself up for success getting that crisp, browned patty that’s signature Shake Shack.

COLD BEEF

Keep your ground beef in the refrigerator until you’re ready to cook it. This helps the meat behave well while you smash it from puck shapes into thin patties on the skillet.

GENEROUS SEASONING

Sprinkling the meat generously with salt and pepper just before searing makes it flavorful throughout.

THE SMASH

Using a metal spatula to quickly smash the burgers from hockey puck shapes to thin patties on the skillet gives them the surface area they need to get browned to perfection while cooking through quickly and easily.

RESTRAINT WHILE COOKING

It won’t be easy, but it’s critical to totally ignore your burger patties for a few minutes after smashing them on the skillet. This is a critical step in getting that gorgeous brown crust.

Shake Shack Burgers

It's fun and easy to make authentic Shake Shack style burgers at home. Their brilliance lies in their carefully chosen ingredients, and in their restraint and simplicity. A nice, hot cast iron skillet and a good smash of each patty creates the perfect crust. I've adapted the burger recipe juuust slightly and changed the quantities in the sauce to punch up the flavors a bit, since I found the recipe in the book (which they don't promise is the original) a little lackluster.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves 4

Ingredients

  • 4 Martin's sandwich potato rolls
  • 2 tablespoons butter, melted
  • 1 pound cold grass-fed ground beef (straight from the fridge)
  • Fine sea salt and freshly ground black pepper
  • 4 slices Horizon Organic American cheese
  • 8 slices ripe plum tomato
  • 4 pieces green leaf lettuce
  • One recipe sauce, below

For the sauce

  • 1/4 cup Hellman's mayonnaise
  • 1 tablespoon dijon mustard
  • 1 tablespoon Heinz ketchup
  • 1 teaspoon brine from dill pickles
  • Pinch of ground cayenne pepper
  • Fine sea salt to taste

Directions

  1. Heat a cast-iron skillet over medium heat for two minutes. Open the hamburger buns and brush each inside face with some of the melted butter. Place buns buttered side down (probably in two batches, depending on your skillet) and toast for a couple of minutes, until light golden brown on the underside. Place buns on serving plates.
  2. Raise heat to medium-high. Divide beef into four hockey pucks and sprinkle both sides generously with salt and pepper.
  3. Place pucks onto skillet and use a sturdy metal spatula to firmly smash each puck into a patty that's about 1/3-inch thick. After this, absolutely ignore the burgers for about three minutes, until the undersides are brown and crisp at the edges and the juices on the surface are hot and bubbly. Scrape up each patty and any brown bits with the spatula and flip it. Cook one to two minutes more. Place a slice of cheese on top of each burger at the very end of cooking to melt just enough.
  4. To make the sauce, stir together all sauce ingredients in a small bowl until well combined.
  5. Transfer patties to buns. Layer each burger with two tomato slices and a piece of lettuce. Spoon 1/4 of the sauce onto each top bun half. Serve immediately.

Notes

Adapted from the Shake Shack cookbook.

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Nutrition Information

Serving Size:

1 burger

Amount Per Serving:

Total Fat:: 557g Saturated Fat:: 35.3g Carbohydrates:: 27.7g Fiber:: 1.5g Protein:: 30.5g