The ShackBurger RecipeRecipe By: Shake Shack
Excerpted from the cookbook, Shake Shack: Recipes & Stories by Randy Garutti and Mark Rosati.
Okay, here’s our sacred cow! Like all deceptively simple things, it took us years to get it right, but now you can master burger perfection in five minutes.
- 4 hamburger potato buns
- 4 tbsp unsalted butter, melted
- 4 tbsp Not Quite Our Shack-Sauce (see recipe below)
- 4 pieces green leaf lettuce
- 8 1⁄4″ slices ripe plum tomato
- 1 lb. very cold ground beef, divided into 4 pucks
- 1⁄2 tsp Our Salt & Pepper Mix (see recipe below)
- 4 slices American cheese
Our Salt & Pepper Mix
- 1/2 cup kosher salt
- 1/2 teaspoon freshly ground pepper
Not Quite Our Shake Sauce (makes about 1/2 cup)
- 1⁄2 cup Hellmann’s mayonnaise
- 1 tbsp Dijon mustard
- 3⁄4 tsp Heinz ketchup
- 1⁄4 tsp kosher dill pickling brine
ShackMeister Fried Shallots (makes about 1 1/2 cups)
- 1⁄2 lb. shallots, peeled and thinly sliced, crosswise
- 1 tsp freshly ground black pepper
- 1 1⁄2 cups ShackMeister or other ale
- 1 1⁄2 cups flour
- Canola oil for frying
- Put the shallots, 1⁄2 teaspoon of the pepper and ale into a bowl. Cover and marinate in the refrigerator for at least 12 hours and up to 24 hours.
- Mix together the remaining 1⁄2 teaspoon pepper with the flour in a wide, deep dish. Strain the marinated shallots, discarding the marinade.
- Pour the oil into a deep pot to a depth of 3 inches. Heat over medium heat until the oil reaches a temperature of 350°F on a candy thermometer. Meanwhile, working in batches, dredge the shallots in the seasoned flour until evenly coated. Transfer them to a sieve, and shake off excess flour.
- Working in small batches, deep-fry the shallots in the hot oil, turning them halfway through, until golden and crisp, about 1 1⁄2 minutes. Transfer them with a slotted spoon to drain on paper towels. Season with salt.
- Heat a cast-iron griddle over medium-low heat until warm. Meanwhile, open the hamburger buns and brush the insides with the melted butter. A soft brush is helpful here. Place the buns buttered-side down on the griddle and toast until golden brown, 2 to 3 minutes. Transfer buns to a plate. Spoon the sauce onto the top bun. Add a piece of the lettuce and two slices of tomato and top with ShackMeister Fried Shallots.
- Increase the heat to medium and heat the griddle until hot, 2 to 3 minutes.
- Evenly sprinkle a pinch of Our Salt & Pepper Mix on top of each puck of meat.
- Place the pucks on the griddle, seasoned-side down. Using a large, sturdy metal spatula, firmly smash each puck into a 1⁄3-inch thick round patty. Pressing down on the spatula with another stiff spatula helps flatten the burger quickly. Evenly sprinkle another big pinch of Our Salt & Pepper Mix.
- Cook the burgers, resisting the urge to move them, until the edges beneath are brown and crisp, and juices on the surface are bubbling hot, about 2 1⁄2 minutes. Slide one of the spatulas beneath the burger to release it from the griddle and scrape up the caramelized browned crust. Use the other spatula to steady the burger and keep it from sliding. Flip the burgers. Put the cheese on top and cook the burgers 1 minute longer for medium. Cook more or less depending on your preference.
- Transfer the cheeseburgers to the prepared buns and enjoy.