Shake Shack originated as a hot dog cart in Manhattan in 2004 and has now grown to 21 locations across the United States with another 13 international locations.
They are known for their shakes, fries, hot dogs and of course burgers. The secret to the ShackBurger is the blend of sirloin, chuck and brisket beef.
Shake Shack ShackBurger
16 oz ground beef (ask your butcher for a mixture of sirloin, chuck and brisket)
2 Tbs butter, melted
4 Martin’s Sandwich Rolls
4 Tbs Shack Sauce (see recipe below)
4 leaves of green-leaf lettuce, clipped
8 center-cut slices ripe plum tomatoes
1/2 tsp vegetable oil
Kosher salt and fresh-ground black pepper
4 slices yellow American cheese
1/2 cup mayonnaise
1 Tbs ketchup
1 Tbs yellow mustard
4 slices kosher dill pickle
1/4 tsp garlic powder
1/4 tsp 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.
Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary. Makes about 3/4 cup sauce.