Shake Shack Burger Recipe
This Shake Shack Burger is a perfect copycat from the burger joint complete with Shake sauce – make them easily at home in 30 minutes!
Servings: 4 servings
Calories: 440kcal
Ingredients
- 1 lb extra-lean ground beef
- 1/2 tsp each salt & pepper
- 4 cheddar cheese slices
- 4 potato buns or sandwich rolls
- 2 tbsp butter
- 1 tomato, sliced
- 1 lettuce
- 1 bag frozen crinkle cut fries (to serve, optional)
Shack Sauce
- 1/2 cup light mayo
- 1 tbsp ketchup
- 1 tbsp Dijon mustard
- 1 tsp pickle brine
- 1/2 tsp paprika
- 1/2 tsp garlic powder
Instructions
- Mix the ingredients together for the Shack sauce and, if serving, bake crinkle cut fries in the oven according to package directions.
- Add salt & pepper to ground beef and mix together in a large bowl. Form 4 even round balls of beef.
- Meanwhile, heat a large skillet over med-high heat. Add balls, then press down to "smash" into patties. Cook for 3-4 minutes, then flip and cook another 2 minutes. Add 1 cheese slice to each burger, then place lid over the skillet to let the cheese melt and remove from heat.
- Remove burger patties from skillet, and wipe the pan clean with a paper towel. Butter the potato buns. Place in skillet, then add back to med-high heat, waiting until buns are lightly toasted, about 2 minutes.
- Add burger patties to each bun, then top with tomato, lettuce and Shack sauce. Serve alongside crinkle cut fries if desired, then serve and enjoy!
Video
Notes
Note: Nutritional info does not include fries, just the burger and sauce.
Make these burgers low-carb by using lettuce wraps.
Store leftovers in the fridge for 3-4 days. Reheat on the stovetop or in the oven.
Freeze the burger patties for up to 3 months. Defrost in the fridge then reheat.
Nutrition
Calories: 440kcal | Carbohydrates: 33g | Protein: 34g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 617mg | Potassium: 669mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1275IU | Vitamin C: 8mg | Calcium: 195mg | Iron: 5mg