Shake Shack Smash Burger

Serves 1
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Directions

  1. 1Take a chunk of 80/20 ground beef, about the size of your palm, and roll it into a good ball. Repeat until you run out of ground beef.
  2. 2Take a chunk of 80/20 ground beef, about the size of your palm, and roll it into a good ball. Repeat until you run out of ground beef.
  3. 3Take a chunk of 80/20 ground beef, about the size of your palm, and roll it into a good ball. Repeat until you run out of ground beef.
  4. 4Wash your hands thoroughly after handling raw ground beef.
  5. 5Wash your hands thoroughly after handling raw ground beef.
  6. 6Wash your hands thoroughly after handling raw ground beef.
  7. 7Prepare the burger seasoning by mixing 1 tablespoon of salt, 1 teaspoon of black pepper, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1/2 teaspoon of thyme, 1/2 teaspoon of rosemary, and a pinch of paprika in a small bowl.
  8. 8Prepare the burger seasoning by mixing 1 tablespoon of salt, 1 teaspoon of black pepper, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1/2 teaspoon of thyme, 1/2 teaspoon of rosemary, and a pinch of paprika in a small bowl.
  9. 9Prepare the burger seasoning by mixing 1 tablespoon of salt, 1 teaspoon of black pepper, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1/2 teaspoon of thyme, 1/2 teaspoon of rosemary, and a pinch of paprika in a small bowl.
  10. 10Heat a skillet or thick-bottomed pan to medium-high temperature until the oil starts to shimmer, indicating it's hot enough for a Maillard reaction.
  11. 11Heat a skillet or thick-bottomed pan to medium-high temperature until the oil starts to shimmer, indicating it's hot enough for a Maillard reaction.
  12. 12Heat a skillet or thick-bottomed pan to medium-high temperature until the oil starts to shimmer, indicating it's hot enough for a Maillard reaction.
  13. 13Place a ground beef ball on the hot pan with a piece of wax or parchment paper on top, then smash it down with a flat metal spatula.
  14. 14Place a ground beef ball on the hot pan with a piece of wax or parchment paper on top, then smash it down with a flat metal spatula.
  15. 15Place a ground beef ball on the hot pan with a piece of wax or parchment paper on top, then smash it down with a flat metal spatula.
  16. 16Liberally season the smashed patty with the homemade burger seasoning.
  17. 17Liberally season the smashed patty with the homemade burger seasoning.
  18. 18Liberally season the smashed patty with the homemade burger seasoning.
  19. 19Add a swirl of yellow mustard on top of the cooking patty.
  20. 20Add a swirl of yellow mustard on top of the cooking patty.
  21. 21Add a swirl of yellow mustard on top of the cooking patty.
  22. 22Once the patty starts browning through the top, flip it over.
  23. 23Once the patty starts browning through the top, flip it over.
  24. 24Once the patty starts browning through the top, flip it over.
  25. 25Immediately place a slice of Kraft American cheese on top of the flipped patty.
  26. 26Immediately place a slice of Kraft American cheese on top of the flipped patty.
  27. 27Immediately place a slice of Kraft American cheese on top of the flipped patty.
  28. 28Cook for 2 to 3 minutes per side until the cheese is nicely melted. Scoop the patty off the pan.
  29. 29Cook for 2 to 3 minutes per side until the cheese is nicely melted. Scoop the patty off the pan.
  30. 30Cook for 2 to 3 minutes per side until the cheese is nicely melted. Scoop the patty off the pan.
  31. 31When cooking the second patty, once it's flipped, place the first cooked patty on top of it.
  32. 32When cooking the second patty, once it's flipped, place the first cooked patty on top of it.
  33. 33When cooking the second patty, once it's flipped, place the first cooked patty on top of it.
  34. 34Add some butter to a separate pan and toast the burger buns until golden brown.
  35. 35Add some butter to a separate pan and toast the burger buns until golden brown.
  36. 36Add some butter to a separate pan and toast the burger buns until golden brown.
  37. 37Prepare the "shack sauce" by mixing 1/2 cup of mayonnaise, 1 tablespoon of ketchup, 1 tablespoon of mustard, 1 tablespoon of pickle juice, 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika, and a dash of cayenne pepper in a bowl.
  38. 38Prepare the "shack sauce" by mixing 1/2 cup of mayonnaise, 1 tablespoon of ketchup, 1 tablespoon of mustard, 1 tablespoon of pickle juice, 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika, and a dash of cayenne pepper in a bowl.
  39. 39Prepare the "shack sauce" by mixing 1/2 cup of mayonnaise, 1 tablespoon of ketchup, 1 tablespoon of mustard, 1 tablespoon of pickle juice, 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika, and a dash of cayenne pepper in a bowl.
  40. 40Finely shred some iceberg lettuce.
  41. 41Finely shred some iceberg lettuce.
  42. 42Finely shred some iceberg lettuce.
  43. 43Assemble the burger: spread shack sauce on the bottom toasted bun, then add shredded lettuce, lay down the patties, add more shack sauce, and finally, place the top bun.
  44. 44Assemble the burger: spread shack sauce on the bottom toasted bun, then add shredded lettuce, lay down the patties, add more shack sauce, and finally, place the top bun.
  45. 45Assemble the burger: spread shack sauce on the bottom toasted bun, then add shredded lettuce, lay down the patties, add more shack sauce, and finally, place the top bun.

Ingredients

  • 7.25 dollars Ground Beef (80/20 fat ratio)
  • 7.25 dollars Ground Beef (80/20 fat ratio)
  • 7.25 dollars Ground Beef (80/20 fat ratio)
  • 1 tablespoon Salt
  • 1 tablespoon Salt
  • 1 tablespoon Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Black Pepper
  • 1 teaspoon Black Pepper
  • 1 teaspoon Onion Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Garlic Powder
  • 0.5 teaspoon Thyme
  • 0.5 teaspoon Thyme
  • 0.5 teaspoon Thyme
  • 0.5 teaspoon Rosemary
  • 0.5 teaspoon Rosemary
  • 0.5 teaspoon Rosemary
  • 1 pinch Paprika
  • 1 pinch Paprika
  • 1 pinch Paprika
  • Avocado Oil
  • Avocado Oil
  • Avocado Oil
  • Yellow Mustard
  • Yellow Mustard
  • Yellow Mustard
  • 2.95 dollars American Cheese Singles
  • 2.95 dollars American Cheese Singles
  • 2.95 dollars American Cheese Singles
  • Butter
  • Butter
  • Butter
  • 1.9 dollars Buns
  • 1.9 dollars Buns
  • 1.9 dollars Buns
  • 0.5 cup Mayonnaise
  • 0.5 cup Mayonnaise
  • 0.5 cup Mayonnaise
  • 1 tablespoon Ketchup
  • 1 tablespoon Ketchup
  • 1 tablespoon Ketchup
  • 1 tablespoon Mustard
  • 1 tablespoon Mustard
  • 1 tablespoon Mustard
  • 1 tablespoon Pickle Juice
  • 1 tablespoon Pickle Juice
  • 1 tablespoon Pickle Juice
  • 0.5 teaspoon Garlic Powder
  • 0.5 teaspoon Garlic Powder
  • 0.5 teaspoon Garlic Powder
  • 0.5 teaspoon Paprika
  • 0.5 teaspoon Paprika
  • 0.5 teaspoon Paprika
  • 1 dash Cayenne Pepper
  • 1 dash Cayenne Pepper
  • 1 dash Cayenne Pepper
  • 1.25 dollars Iceberg Lettuce
  • 1.25 dollars Iceberg Lettuce
  • 1.25 dollars Iceberg Lettuce
  • 2.75 dollars Pickles
  • 2.75 dollars Pickles
  • 2.75 dollars Pickles

Equipment

Parchment paperSkillet or thick-bottomed panFlat metal spatulaSmall bowlFork or whiskCutting boardKnife

Tips

  • Use 80/20 ground beef for fattier and tastier burgers.
  • Ensure your pan is hot enough to achieve a Maillard reaction for a crispy exterior.
  • Use a high smoke point oil like avocado oil.
  • Use wax or parchment paper to prevent the patty from sticking to the spatula when smashing.