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The ShackBurger As Made By Mark Rosati

The ShackBurger

Serves 4

Ingredients

  • 4 hamburger potato buns
  • 4 tablespoons butter, melted
  • 4 tablespoons ShackSauce (recipe below)
  • 1 lb very cold ground beef, divided into 4 pucks
  • ½ teaspoon Our Salt & Pepper mix (recipe below)
  • 4 slices American cheese
  • 4 pieces green leaf lettuce
  • 8 ¼-inch slices ripe plum tomato

ShackSauce

  • ½ cup Hellman’s mayonnaise
  • 1 tablespoon Dijon mustard
  • ¾ teaspoon Heinz ketchup
  • ¼ teaspoon kosher dill pickling brine
  • Pinch of cayenne pepper
  • Our Salt & Pepper Mix
  • ½ cup kosher salt
  • ½ teaspoon freshly ground pepper

Directions

  1. 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.
  2. Increase the heat to medium and heat the griddle until hot, 2 to 3 minutes.
  3. Evenly sprinkle a pinch of Our Salt & Pepper Mix on top of each puck of meat.
  4. Place the pucks on the griddle, seasoned side down. Using a large, sturdy metal spatula, firmly smash each puck into a ⅓-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.
  5. 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 ½ 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.
  6. Transfer the cheeseburgers to the prepared buns and enjoy.

Shake Shack Burger Recipe

For those of you who can’t get to a Shake Shack every single time the craving hits, check out this recipe for how to make your own Shake Shack burger at home.  For me, I cheat sometimes and just make up some of the Shake Shack sauce and put it on a great quality pre-made burger I can get here.

Ingredients

  • 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
  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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. Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary. Makes about 3/4 cup sauce.