Hack Shake Shack’s ShackBurger

It competence seem crazy, though burger fans frequently wait in hour-plus lines for a ambience of Shake Shack’s ShackBurger. Why? Because a burger is classic, unfussy, and flattering most gosh damn perfect. Trust us here, you’re going to wish to try it for yourself when we have a chance. Don’t live nearby a Shake Shack? Watch a video for a subsequent best thing: a homemade chronicle of this epic burger icon.

Homemade Shake Shack Burger

Homemade Shake Shack Burger

Adapted from J. Kenji López-Alt, Serious Eats

Homemade Shake Shack Burger

Ingredients

  1. For a shed sauce:
  2. 1/2 crater mayonnaise
  3. 1 tablespoon ketchup
  4. 1 tablespoon yellow mustard
  5. 4 slices kosher dill pickles
  6. 1/4 teaspoon garlic powder
  7. 1/4 teaspoon paprika
  8. Pinch cayenne pepper
  1. For a burgers:
  2. 8 ounces belligerent beef sirloin
  3. 4 ounces belligerent beef chuck
  4. 4 ounces belligerent beef brisket
  5. 2 tablespoons butter, during room temperature
  6. 4 potato burger buns, such as Martin’s Sandwich Rolls
  7. 4 tablespoons shed sauce
  8. 4 leaves of green-leaf lettuce
  9. 8 slices developed plum tomatoes
  10. 1/2 teaspoon unfeeling oil
  11. Kosher salt
  12. Black pepper, creatively ground
  13. 4 slices yellow American cheese

Directions

  1. Combine mayonnaise, ketchup, mustard, pickles, garlic powder, paprika, and cayenne in a food processor and routine until smooth. Transfer to a fist bottle. (It creates about 3/4 crater sauce.)
  2. Gently brew together a sirloin, chuck, and brisket in a blending play until only combined. Form into 4 patties, any about 2 inches high and 2 1/2 inches wide. Refrigerate until prepared to cook.
  3. Split open buns and widespread with a skinny cloaking of butter, afterwards toast in a skillet until brown, about 1 minute. Using a eruption bottle, drizzle about 1 tablespoon shake salsa on a tip half of any bun. Place 1 lettuce root and 2 slices of tomato on tip half of any bun.
  4. Add oil to a large, heavy-bottomed skillet, afterwards feverishness over medium-high feverishness until only commencement to smoke. Generously deteriorate beef patties on tip side with salt and pepper, afterwards transfer, seasoned side down, to a prohibited skillet. Use a heavy, prosaic spatula to press down and easily squash a beef patties. Season top-facing side with salt and pepper. Cook until a frail brownish-red membrane has formed, about 2 minutes.
  5. Carefully disencumber any crusty tools of a burger patties from a skillet, and flip over. Top any patty with 1 cut of American cheese and prepare until a cheese has melted, about 1 notation longer. Transfer patties to burger bun bottoms, tip with a a tip bun (including tomatoes and lettuce), and offer hot.


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