Shake Shack Burger Recipe: Complete At Home Guide
Juicy smashed patties, melty cheese, soft potato buns, and that tangy ShackSauce, made in your own kitchen. For Shake Shack complete Burger menu visit this.
Yields: 4 burgers · Time: 25–30 minutes · Skill: Easy
Why You’ll Love This Recipe
- Real Shack vibes: Thin, craggy edged patties with deep browning and classic toppings.
- Fast weeknight cook: One skillet/griddle, a few pantry staples.
- Crowd‑pleaser: Scales beautifully for parties, just pre ball the beef.
Ingredients (Serves 4)
U.S. grocery picks: Martin’s Potato Rolls, Kraft or Land O’Lakes American, Claussen dill chips, and 80/20 ground chuck from your local supermarket.
Burgers
- 4 soft potato buns (Martin’s are classic in the U.S.)
- 1 lb (16 oz) 80/20 ground beef (prefer ground chuck), divided into 4 × 4‑oz balls
- 4 slices American cheese (pasteurized, for best melt)
- Iceberg lettuce, ripe tomato (4 slices), dill pickle chips (optional)
- Fine salt and freshly ground black pepper
- Butter or neutral oil for toasting
ShackSauce (copycat)
- 1/2 cup mayonnaise
- 1 1/2 Tbsp ketchup
- 1 Tbsp Dijon mustard
- 1 Tbsp dill pickle brine (or 1 tsp minced pickles + 2 tsp water)
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- A few drops hot sauce (optional)
Equipment
- Heavy cast‑iron skillet or flat griddle (stovetop or outdoor griddle)
- Metal spatula (sturdy) + optional second spatula for leverage
- Parchment squares for smashing
- Small mixing bowl for sauce
- Optional instant‑read thermometer (USDA recommends 160°F for ground beef)
Make the ShackSauce (2 minutes)
- Whisk all sauce ingredients until smooth.
- Cover and chill while you cook (flavor blooms fast).
Pro tip (U.S. pantry): Pickle brine is the secret tang. Don’t skip it.
Step‑by‑Step: Smash, Sear, Stack
1) Toast the buns
Lightly butter cut sides and toast in the dry skillet until golden. Keep warm.
Image idea: Golden‑toast buns stacked on a towel.
2) Smash the patties
- Heat skillet/griddle on high until ripping hot.
- Add a thin film of oil. Place a cold 4‑oz beef ball on the surface.
- Lay a parchment square on top and press hard with the spatula until about 1/4 inch thin.
- Season with salt + pepper.
3) Sear and flip
- Cook 60–75 seconds; edges should look lacy and browned.
- Flip, place cheese on top, and cover with a lid or metal bowl for 30–45 seconds until melted.
- USDA note: Ground beef is considered safe at 160°F internal; many copycat fans cook slightly below for juiciness at their own discretion.
4) Build like a Shack Bottom bun → ShackSauce → lettuce → tomato → cheesy patty → pickles (optional) → top bun (light sauce). Serve immediately.
The Secrets Behind the Flavor
- Cold beef, hot pan: Big temperature contrast = better Maillard browning.
- Parchment smash: Lets you press thin without sticking or tearing.
- No overcrowding: Two patties at a time keeps the heat fierce.
- Sauce balance: Tang from pickle brine + mayo richness = classic Shack profile.
Variations & Add‑Ons
- Double: Two 3–3.5‑oz smashed patties for the classic “double” experience.
- Smoke‑style: Add crispy bacon + chopped cherry peppers.
- Backyard griddle: This shines on a Blackstone or flat‑top; keep zones hot.
- Gluten‑friendly: Use a GF bun or lettuce wrap.
- Vegetarian: Swap in a veggie patty and keep the same build.
Dietary Notes (Optional)
- Gluten‑friendly: Use a gluten‑free bun or a lettuce wrap.
- Egg/dairy: ShackSauce contains egg (mayo) and cheese contains dairy. For dairy‑free, skip cheese and use your favorite egg‑free mayo.
- Vegetarian: Swap in a griddled mushroom or veggie patty and keep the classic build.
Make‑Ahead, Storage & Reheating
- Shape ahead: Portion beef balls and keep chilled up to 24 hours.
- Leftovers: Refrigerate within 2 hours. Eat within 3–4 days.
- Reheat: Skillet medium‑high: 1–2 min/side; toast bun separately. Aim for 165°F.
Nutrition (estimate per single burger)
- Calories: ~500–560 kcal
- Protein: ~28–30 g
- Carbs: ~33–38 g
- Fat: ~28–32 g
Numbers shift with doubles/add‑ons.
Troubleshooting
- Dry patty? Cooked too long. Smash thinner but reduce time.
- No crust? Pan wasn’t hot enough or there was too much oil.
- Soggy bun? Toast more; let patty drip 2–3 sec before stacking.
