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. 2Wash your hands thoroughly after handling raw ground beef.
  3. 3Prepare 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.
  4. 4Heat 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.
  5. 5Place 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.
  6. 6Liberally season the smashed patty with the homemade burger seasoning.
  7. 7Add a swirl of yellow mustard on top of the cooking patty.
  8. 8Once the patty starts browning through the top, flip it over.
  9. 9Immediately place a slice of Kraft American cheese on top of the flipped patty.
  10. 10Cook for 2 to 3 minutes per side until the cheese is nicely melted. Scoop the patty off the pan.
  11. 11When cooking the second patty, once it's flipped, place the first cooked patty on top of it.
  12. 12Add some butter to a separate pan and toast the burger buns until golden brown.
  13. 13Prepare 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.
  14. 14Finely shred some iceberg lettuce.
  15. 15Assemble 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)
  • 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
  • 2.95 dollars American Cheese Singles
  • Butter
  • 1.9 dollars Buns
  • 0.5 cup Mayonnaise
  • 1 tablespoon Ketchup
  • 1 tablespoon Mustard
  • 1 tablespoon Pickle Juice
  • 0.5 teaspoon Garlic Powder
  • 0.5 teaspoon Paprika
  • 1 dash Cayenne Pepper
  • 1.25 dollars Iceberg Lettuce
  • 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.

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