YouTubeChef interpretation
Joshua Weissman
Making The Shake Shack Burger At Home | But Better
Weissman’s homemade take, made with Shake Shack’s culinary director in the kitchen.
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Very cold beef smashed into a deep crust, on a buttered potato bun with lettuce, tomato and ShackSauce.
The recipe
How to make it
4 servings
Ingredients
ShackSauce
- ½ cup Hellmann’s mayonnaise
- 1 Tbsp Dijon mustard
- 1 tsp Heinz ketchup
- ¼ tsp kosher dill pickle brine
- Pinch of cayenne
Burgers
- 1 lb cold ground beef, shaped into four 1 in thick pucks
- Kosher salt and black pepper
- 4 slices American cheese
- 4 potato buns
- 4 Tbsp unsalted butter, melted
- 4 leaves green-leaf lettuce
- 8 slices plum tomato, ¼ in thick
Method
- Stir the sauce ingredients together until smooth.
- Brush the buns with butter and toast them, buttered side down, in a cast iron skillet over medium-low heat until golden, 2–3 minutes. Sauce each top bun and add a lettuce leaf and two tomato slices.
- Raise the heat to medium for 2–3 minutes. Season the pucks on both sides.
- Press each puck into a ⅜ in patty with a sturdy spatula and cook undisturbed until the edges are brown and crisp, about 2½ minutes.
- Flip, add cheese and cook about 1 minute for medium. Build on the bottom buns and close with the dressed tops.
Note on the source: Adapted from Shake Shack: Recipes & Stories (Garutti and Rosati), as excerpted by Tasting Table.
Quantities come from the source. The method is written in our own words. See the original ↗
Video
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YouTubeChef interpretation
Joshua Weissman
Background
Where it comes from
The cookbook says its sauce is a close home version, not the restaurant’s secret recipe.
