Shake Shack's ShackBurger

RECIPE FORUM Recipe Exchange
1

8 ounces beef sirloin, trimmed of gristle, and cut into 1-inch cubes
4 ounces well-marbled beef chuck, trimmed of gristle, and cut into 1-inch cubes
4 ounces well-marbled beef brisket, fat cap intact, trimmed of gristle, and cut into 1-inch cubes
2 tablespoons butter, melted
4 Martin’s Sandwich Rolls or potato hamburger buns
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 American cheese

Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.

Combine meat in large bowl and toss to combine. Pass meat through grinder twice. Form into four disks, 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 (for true authenticity, squirt out of squeeze bottle into three lines, three passes on each line). Place 1 leaf lettuce and 2 slices tomato on top half of each bun.

Using wadded-up paper towel, 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:

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

Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary. Makes about 3/4 cup sauce.

2

Sorry, what are Martin’s sandwich rolls?

3

You won’t be able to get them in Thailand. The Martin Sandwich Roll is very much like a potato hamburger bun.

Martin’s Famous Pastry Shoppe, Inc. is a family owned and operated consumer goods company headquartered in Chambersburg, Pennsylvania. In 1958, Lloyd and Lois Martin converted their garage into a small bakery. The business expanded into the back of a restaurant and eventually into two commercial baking plants over the ensuing decades. In 2012 the bakery announced it was opening a visitors’ center.

Search for Martin’s Famous Pastry Shoppe, Inc. if you want more information. I read an article where the writer had interviewed NY chefs, and ask if they ever ate a hamburger and if so what is their favorite. About half of them liked the ShackBurger. I had not heard of this burger so I searched and found a copy cat, and after looking at the ingredients I realized why they preferred it.

Shake Shack sprouted from a hot dog cart in Madison Square Park in Manhattan to support the Madison Square Park Conservancy’s first art installation in 2001. The cart was quite the success, with Shack Fans lined up daily for three summers.

In 2004, the bid was won to open a permanent kiosk in the Park: Shake Shack was born. This modern day “roadside” burger stand serves up the most delicious burgers, hot dogs, frozen custard, shakes, beer, wine and more. An instant neighborhood fixture, Shake Shack welcomed people from all over the city, country and world who gathered together to enjoy fresh, simple, high-quality versions of the classics in a majestic setting. The rest, as they say, is burger history.

4

Thank you. I think this recipe will work:
American – Big Soft Hamburger Buns

9-12 servings or 2 loaves
½ cup instant mashed potatoes
1 cup boiling water
2 ¼ tsp active dry yeast
¼ cup warm water, 105-110 degrees F.
1 cup small curd cottage cheese
¼ cup sugar
2 tbsp vegetable oil
1 egg, slightly beaten
1 tsp salt
4-4 1/22 cups flour, all purpose or bread

Stir together the potatoes and boiling water; allow to cool at least 5-10 minutes. Meanwhile, sprinkle the yeast over the warm water. Let stand until foamy.
Stir together the potato mixture, yeast mixture, cottage cheese, sugar, oil, egg and salt. Gradually stir in the flour on low speed until a soft dough comes together to form a smooth ball.
Knead 9-10 minutes on medium speed until the dough is smooth, elastic and no longer sticky; add more flour, one tablespoon at a time during the kneading process, if necessary, to reduce stickiness.
Place the dough in an oiled bowl, cover the bowl and place in a warm place; allow to rise (about 1 ½ hours) until doubled in size.
Punch the dough down and knead a few strokes to release the air; divide the dough into 9-12 portions for hamburger buns or into 2 portions for bread. With lightly oiled hands shape each portion into a ball, gently pulling and tucking top surface under until smooth. For loaves, form in loaf shape in the same manner.
Place formed buns 2 or more inches apart with the tucked sides down on a greased baking sheet; cover and let rise about 30-45 minutes until puffy.
For loaves, put into greased loaf pans, cover and let rise.
Preheat oven to 350 degrees F. Spray the dough with water just before placing in the oven and bake for 20-25 minutes or until golden brown and the bottoms sounds hollow when tapped.
Cool on a rack.
Makes nine 4 ½ - 5 inch buns, twelve 3 ½-4 inch buns or two 2 pound loaves. Once cooled can be stored airtight in plastic bag in the fridge or frozen.

5

Yes I think that will work nicely. If you can’t find the buns then make them.

6

Here is the Epicurious ShackBurger which is very similar:

3/4 pound freshly ground sirloin
1/4 pound freshly ground brisket (if you can't find brisket, substitute ground chuck)
2 tablespoons unsalted butter, plus more if needed
4 potato rolls, preferably Martin's brand
2 tablespoons vegetable oil
Kosher salt, to taste
Freshly ground black pepper, to taste
4 slices American cheese
Four 1/4-inch-thick tomato slices
4 burger-sized pieces green-leaf lettuce
Epicurious Not-So-Secret Sauce

In a large bowl, use your hands to gently combine ground sirloin and brisket. Divide into four equal-sized, loosely meat pucks about 2 1/2 inches thick. Place patties on a plate lined with plastic wrap or parchment; transfer to the freezer for 15 minutes (do not exceed this amount of time).

Meanwhile, heat a griddle, large cast-iron skillet, or large heavy stainless-steel skillet over medium-high heat. Melt 2 tablespoons butter and place the buns, cut-side down, in the pan. Cook until cut sides are golden-brown, about 2 minutes (you may need to do this in two batches, using additional butter if needed). Place toasted buns on four plates, reserving griddle or skillet.

Remove patties from freezer. Increase heat to high and add 2 tablespoons oil to the griddle or skillet; heat until oil begins to smoke. Working one at a time, add a patty to griddle and immediately press one of the spatulas flat on top of the patty. Use the handle of the other to hammer the spatula down, smashing the patty until 1/2 inch thick. (You’ll have to hammer harder and longer then you might think.) Press down and slide the spatula to remove it without tearing the patty; generously season patty with salt and pepper. Repeat smashing process with remaining patties.

Flip each patty once the first side is deeply browned and crisp with craggly edges, 1 1/2 to 2 minutes for medium. Season the cooked side generously with salt and pepper, then add a slice of cheese and continue to cook until melted, 1 1/2 to 2 minutes more. Transfer cooked patties to bottom burger buns.

Top burgers with tomatoes and lettuce; spread top buns with Not-So-Secret Sauce and place on top. Serve immediately.

Epicurious Not-So-Secret Sauce

1/4 cup mayonnaise
1 1/2 teaspoons spicy pickle juice
1 1/2 teaspoons ketchup
1 teaspoon yellow mustard
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Stir all ingredients together. Taste and adjust seasoning to taste.

7

I’ve never had a Shake Shack burger, but I heard that they are really good. I like a good burger, so I’m going to have to give this one a try.

8

these recipes look great - thanks for sharing