Fake Shack Burger

Name: Fake Shack Burger
Ingredients: 1 pound freshly ground beef, (3/4-pound ground sirloin and 1/4-pound brisket) with an 80/20 fat ratio; 1/4 cup mayonnaise; 1 1/2 teaspoon juice from a pickle jar; 1 1/2 teaspoon ketchup; 1 teaspoon yellow mustard; 1/4 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 2 tablespoon unsalted butter; 4 potato rolls; 2 tablespoon vegetable oil; kosher salt, to taste; freshly ground black pepper, to taste; 4 slices american cheese; 4 1/4 -inch thick tomato slices; thinly sliced pickles; 4 burger-sized pieces green-leaf lettuce

Hannah Hoskins|June 10, 2016 9:55 am EST

Fake Shack Burger

3.4 (7 ratings)

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From the toasted buns, crispy-edged burger, and tangy sauce, everything about this recipe is the perfect imitation of the Shake Shack burger.This recipe is courtesy of Smitten Kitchen.

Servings

4

Ingredients

1 pound freshly ground beef, (3/4-pound ground sirloin and 1/4-pound brisket) with an 80/20 fat ratio
1/4 cup mayonnaise
1 1/2 teaspoon juice from a pickle jar
1 1/2 teaspoon ketchup
1 teaspoon yellow mustard
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoon unsalted butter
4 potato rolls
2 tablespoon vegetable oil
kosher salt, to taste
freshly ground black pepper, to taste
4 slices american cheese
4 1/4 -inch thick tomato slices
thinly sliced pickles
4 burger-sized pieces green-leaf lettuce

Directions

Form the meat into 4 equal-size 4-ounce patties, about 2 ½ inches thick. Place them on a plate lined with plastic wrap and freeze for 15 minutes, but no longer.
Combine all the ingredients together, taste and adjust seasoning as desired.
Heat a griddle or large skillet over medium heat. Melt the butter and place the buns, cut-side down, in the pan. Cook until cut-sides are golden-brown, about 1-2 minutes. Place toasted buns on four plates.
Remove patties from the freezer. Increase the heat to high, and add 2 tablespoons of oil to the griddle or skillet. Heat until the oil begins to smoke, at least 2 minutes. One at a time, add a patty to the griddle, and immediately flatten it to a ½-inch thickness with a heavy spatula you’ll have to hammer harder thank you think to flatten them out. A second spatula can be used to help remove the hamburger stuck to the flattening one, so not to tear the patty. Generously season with salt and pepper. Repeat with remaining patties.
Once the bottom side is deeply browned with crisp edges, about 2 minutes for medium, use a spatula to scrape underneath the patty and flip it over. Cover with a slice of cheese and cook for 1-2 minutes more, until the cheese has melted. Repeat with remaining patties.
Transfer cooked patties to toasted burger buns. Spread top buns with prepared sauce. Top burgers with tomato, lettuce, pickles, and serve immediately.