Shake Shack Burger Perfect Copycat Recipes

HOW TO MAKE SHAKE SHACK BURGERS

Steps:

• Combine the mayo (1/2 cup), ketchup (1 tsp), mustard (1 tbsp), pickle juice (1 tsp) and cayenne(pinch) in a bowl and mix well. Refrigerate for 30 minutes for best flavor.
• Slice the tomato and tear off portions of leaf lettuce. Each burger will get 2 slices of tomato and 1 piece of shaped lettuce leaf. Tear the leaf lettuce to fit the burger bun.
• Open the buns, but do not slice them in half. Leave the burger buns with the hinge attached. Brush the buns with melted butter and grill on a griddle that's has preheated to 375 degrees or medium high heat. Watch carefully so they do not burn. Look for a golden brown color to develop.
• Roll the burgers into balls (4 ounces), but do not pack the burgers tightly. Place the balls of burger meat on the hot griddle and smash down to form a 4-inch patty. You can use a burger press or a weighted spatula.
• Lightly salt and pepper the burger and flip after 2 minutes and 30 seconds.
• Flip the burger and add American cheese (1 slice). Cook for 1 more minute.
• Assemble the burger by spreading the copycat shack sauce (1 tbsp)on the top bun, followed by the leaf lettuce and then the sliced tomatoes (2 slices). Place the burger on the bottom bun with the cheese facing up and close the sandwich. Enjoy!

SHAKE SHACK BURGER RECIPE

Steps:

• Add the ingredients for the special sauce to a bowl and whisk until smooth. Transfer to a small bowl or squeeze bottle and set aside.
• Brush the buns (top and bottom) with butter. Warm a pan over medium heat. When warmed, add the buns, toasting them for about 1 to 2 minutes. Repeat until you've worked your way through all of the buns
• If you're grinding your own meat, add the cubed sirloin and chuck to a bowl and combine it. With the largest meat grinder attachment on your mixer or grinder, turn the speed to #4 and add the meat. Repeat until you've worked your way through all of the meat. Change the grinder attachment to the smaller attachment. Pass the meat through the grinder once more. Divide the meat into 4 ounce mounds. You should end up with 8 mounds of meat.
• If you're using store-bought ground beef, no biggie. Divide the meat into 4 ounce mounds.
• Form pucks that are about 2 inches tall and 2-inches wide. Sprinkle the tops with a few pinches of salt and pepper.
• Place a cast iron skillet over moderately high heat. Add a few teaspoons of oil and when glistening and VERY hot, add the meat puck. Allow to cook for about 30 seconds and then smash it with a spatula until it's about 1/4-inch thick. Cook for about 1 minute and then add a few pinches of salt and pepper to the top. Then, flip. Add the slice of cheese and cook for an additional minute or so. Remove from the pan and repeat with the remaining pucks of meat.
• Squeeze a bit of special sauce on both sides of the bun. Add a few pieces of leafy green lettuce, a few slices of tomatoes and then top with the burger patty. Add a few pickles and then add the other half of the bun on top. Repeat until you've made all of the hamburgers.
• Serve with baked crinkle fries, ketchup and mustard on the side.

SHAKE SHACK-STYLE BURGERS

Steps:

• Puree the mayonnaise, ketchup, mustard, pickles and brine, sugar and cayenne in a mini food processor or blender until smooth. Transfer to a small bowl and refrigerate until ready to serve.
• Form the beef into 4 pucks, about 2 inches wide and 1 1/2 inches thick. Refrigerate 20 to 30 minutes.
• Melt the butter on a griddle or large skillet over medium heat. Open the buns and place open-side down on the griddle. Cook until lightly toasted, about 2 minutes. Remove to a plate.
• Wipe off the griddle. Increase the heat to medium high and brush with the vegetable oil. Working in two batches, transfer the patties to the griddle, about 3 inches apart, and press firmly with a large spatula (or two small spatulas) to flatten into very thin patties. Cook, pressing the edges of the patties, about 20 seconds. Season each patty generously with salt and black pepper. Continue cooking until the edges are crisp and the beef is browned, 1 to 1 1/2 more minutes. Flip the patties; season with more salt and black pepper and top each with 1 cheese slice. Continue cooking until the cheese melts around the edges and the burger is cooked through, about 1 more minute.
• Spread the mayonnaise sauce on the bun tops. Serve the patties on the buns with the tomatoes and lettuce.

SHAKE SHACK BURGER {PERFECT COPYCAT}

Steps:

• Mix the ingredients together for the Shack sauce and, if serving, bake crinkle cut fries in the oven according to package directions.
• Add salt & pepper to ground beef and mix together in a large bowl. Form 4 even round balls of beef.
• Meanwhile, heat a large skillet over med-high heat. Add balls, then press down to "smash" into patties. Cook for 3-4 minutes, then flip and cook another 2 minutes. Add 1 cheese slice to each burger, then place lid over the skillet to let the cheese melt and remove from heat.
• Remove burger patties from skillet, and wipe the pan clean with a paper towel. Butter the potato buns. Place in skillet, then add back to med-high heat, waiting until buns are lightly toasted, about 2 minutes.
• Add burger patties to each bun, then top with tomato, lettuce and Shack sauce. Serve alongside crinkle cut fries if desired, then serve and enjoy!

COPYCAT SHAKE SHACK 'SHROOM BURGER

Steps:

• Heat oven to 375 degrees F.
• ShackSauce:.
• In a small bowl, stir together; mayonnaise, mustard, ketchup, pickle brine, and cayenne pepper. Refrigerate until ready to use.
• Mushroom Stuffing:.
• Using 2 tablespoons of oil, lightly oil two rimmed baking sheets; place mushroom caps gill side down. Brush mushroom caps with 2 tablespoons oil, season with salt and pepper. Place in preheated oven. Cook until tender, 30 to 35 minutes. Set aside until completely cool. Using a sharp knife, slice mushrooms in half horizontally, making sure to cut two even slices, without holes.
• Mushroom Filling:.
• Meanwhile, make the mushroom filling. In a medium bowl combine: the cheeses, onion powder, garlic powder, 1/2 teaspoon flour, the egg yolks, and the cayenne pepper. Shape the filling into 8 equal patties, 1/2 inch smaller in diameter than the mushroom caps. Place prepared cheese patties on the gill side of each sliced mushroom cap, making sure to leave a 1/2 inch border. Top each with other side of mushroom pressing firmly around edges to seal filling inside. If it is difficult to seal mushroom patties filling remove some cheese mixture.
• Mushrooms Breading:.
• Place remaining flour in a wide dish. Place beaten eggs in another wide dish, place panko bread crumbs in a third wide dish, set aside.
• Dredge the stuffed mushroom caps in the flour, dip in egg, coating them completely, then dredge in the panko. Repeat beading steps again with mushrooms. Refrigerate breaded mushrooms while heating oil.
• Mushroom Frying:.
• In a medium sized heavy bottomed pot, fitted with a deep-frying thermometer, over medium-high, heat oil to 350 degrees F.
• Line a baking sheet with paper towels. In batches, cook mushrooms, turning once, until deep golden brown on each side, about 2 to 3 minutes a side. Place mushrooms on prepared baking sheet to drain.
• Dividing evenly, top bottom buns with fried 'mushrooms, tomato, and lettuce. Spread tops of buns with ShackSauce. Close sandwiches. Serve Hot.

COPYCAT SHAKE SHACK SHACK STACK BURGER

Steps:

• Heat oven to 375 degrees F.
• ShackSauce:.
• In a small bowl, stir together; mayonnaise, mustard, ketchup, pickle brine, and 1/8 teaspoon cayenne pepper. Refrigerate until ready to use.
• Mushroom Stuffing:.
• Using 2 tablespoons of oil, lightly oil two rimmed baking sheets; place mushroom caps gill side down. Brush mushroom caps with 2 tablespoons oil, season with salt and pepper. Place in preheated oven. Cook until tender, 30 to 35 minutes. Set aside until completely cool. Using a sharp knife, slice mushrooms in half horizontally, making sure to cut two even slices, without holes.
• Mushroom Filling:.
• Meanwhile, make the mushroom filling. In a medium bowl combine: the cheeses, onion powder, garlic powder, 1/2 teaspoon flour, the egg yolks, and the cayenne pepper. Shape the filling into 8 equal patties, 1/2 inch smaller in diameter than the mushroom caps. Place prepared cheese patties on the gill side of each sliced mushroom cap, making sure to leave a 1/2 inch border. Top each with other side of mushroom pressing firmly around edges to seal filling inside. If it is difficult to seal mushroom patties filling remove some cheese mixture.
• Mushrooms Breading:.
• Place remaining flour in a wide dish. Place beaten eggs in another wide dish, place panko bread crumbs in a third wide dish, set aside.
• Dredge the stuffed mushroom caps in the flour, dip in egg, coating them completely, then dredge in the panko. Repeat beading steps again with mushrooms. Refrigerate breaded mushrooms while forming burger patties.
• Form burger patties:.
• Form hamburger patties into 8 (5-inch) wide patties, about 1/3 inch-thick, sprinkle with remaining teaspoon salt and remaining 1/4 teaspoon black pepper. Refrigerate.
• Mushroom Frying:.
• In a medium sized heavy bottomed pot, fitted with a deep-frying thermometer, over medium-high, heat oil to 350 degrees F Line a baking sheet with paper towels. In batches, cook mushrooms, turning once, until deep golden brown on each side, about 2 to 3 minutes a side. Place mushrooms on prepared baking sheet to drain.
• Cook Burgers:.
• Heat a large cast iron skillet over medium-high, working in two batches place patties in skillet; using a large, sturdy spatula, firmly press burgers into the pan making sure they "smash slightly" and adhere to the pan. Cook, undisturbed, until bottom of burger is dark brown and crisp, 2 to 3 minutes. Flip patties, using the spatula to "smash" lightly again; top each burger with a cheese slice, cook until cheese has melted and burger patty is dark golden brown on other side, 1 to 2 minutes. Transfer burgers to a baking sheet. Repeat the process with the remaining burger patties.
• Dividing evenly, top bottom buns with cheeseburgers, fried 'shrooms, tomato, and lettuce. Spread tops of buns with ShackSauce. Close sandwiches. Serve Hot.