Shake Shack ShackBurger
16 ounces ground beef (ask your butcher for a mixture of sirloin, chuck and brisket)
2 tablespoons butter, melted
4 Martin’s Sandwich Rolls
4 tablespoons Shack Sauce (recipe follows)
4 leaves of green-leaf lettuce, clipped
8 center-cut slices ripe plum tomatoes
1/2 teaspoon vegetable oil
Kosher salt and fresh-ground black pepper
4 slices yellow American cheese
Sauce Ingredients:
1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
4 slices kosher dill pickle
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Pinch cayenne pepper
Form into four round patties, about 2-inches tall, and 2.5-inches wide. Refrigerate until ready for use.
Open buns but do not split hinge. Brush lightly with butter, then place under broiler or in toaster oven until golden brown, about 1 minute. Spread 1 tablespoon Shack Sauce on top half of each bun. Place 1 leaf lettuce and 2 slices tomato on top half of each bun.
Rub inside of heavy-bottomed 12-inch skillet with vegetable oil, then place over medium-high heat until just beginning to smoke. Season beef pucks on top side with salt and pepper, then place, seasoned side down, in skillet. Using back of heavy, flat spatula, press down on beef pucks firmly to form 4-inch round patties, being careful not to let it stick to bottom of spatula. Season top side with salt and pepper. Cook until crisp brown crust has formed, about 2-minutes.
Carefully scrape patties from skillet, and flip. Top each patty with 1 slice American cheese. Cook until cheese is melted, about 1 minute longer. Transfer patties to burger bun bottoms, close sandwiches, and serve.
Shack Sauce: Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary. Makes about 3/4 cup sauce.
Serves 4