Serves 7
Directions
- 1Take a chunk of ground beef about the size of your palm and roll it into a ball.
- 2Repeat the process until you run out of ground beef.
- 3Wash your hands.
- 4Combine salt, black pepper, onion powder, garlic powder, thyme, rosemary, and paprika in a bowl.
- 5Mix the seasoning ingredients together.
- 6Get a skillet or a thick-bottom pan.
- 7Set the temperature to medium-high to get the pan hot for a Maillard reaction.
- 8Add a high smoke point oil like avocado oil to the hot pan.
- 9Place a ground beef ball on a piece of wax or parchment paper, then smash it onto the hot pan using a flat metal spatula.
- 10Season the smashed patty liberally with the homemade seasoning.
- 11Squirt yellow mustard in a swirly pattern on top of the patty.
- 12When the patty starts browning through the top, flip it.
- 13Add a slice of Craft American cheese on top of the flipped patty.
- 14Once the cheese is melted, scoop the patty off the pan.
- 15Throw some butter into a separate pan and toast your buns.
- 16Combine mayo, ketchup, mustard, pickle juice, garlic powder, paprika, and a dash of cayenne in a bowl.
- 17Mix the Shack Sauce ingredients together.
- 18Shred some iceberg lettuce.
- 19Spread Shack Sauce on the beautifully toasted bottom bun.
- 20Add some shredded lettuce on top of the sauce.
- 21Lay down your patties (with melted cheese) on the lettuce.
- 22Add more Shack Sauce on the patties.
Ingredients
- 80 20 ground beef
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoon thyme
- 0.5 teaspoon rosemary
- 1 pinch paprika
- avocado oil
- yellow mustard
- 20 slices American cheese
- butter
- 8 buns buns
- 0.5 cup mayo
- 1 tablespoon ketchup
- 1 tablespoon mustard
- 1 tablespoon pickle juice
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 dash cayenne
- iceberg lettuce
Equipment
skilletspatulabowlwhiskcutting boardknifesmall plate
Tips
- Use 80/20 ground beef for fattier, tastier burgers.
- Use a high smoke point oil like avocado oil for smashing burgers.
- Use wax or parchment paper to prevent patties from sticking to the spatula when smashing.
- Season liberally.
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