# Shake Shack Smash Burger

Learn how to make a delicious and affordable smash burger at home, complete with a homemade "shack sauce" to rival popular burger joints.

- Cuisine: American
- Category: Drink
- Language: en

## 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

## Instructions

1. Take 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. Wash your hands thoroughly after handling raw ground beef.
3. Prepare 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. Heat 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. Place 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. Liberally season the smashed patty with the homemade burger seasoning.
7. Add a swirl of yellow mustard on top of the cooking patty.
8. Once the patty starts browning through the top, flip it over.
9. Immediately place a slice of Kraft American cheese on top of the flipped patty.
10. Cook for 2 to 3 minutes per side until the cheese is nicely melted. Scoop the patty off the pan.
11. When cooking the second patty, once it's flipped, place the first cooked patty on top of it.
12. Add some butter to a separate pan and toast the burger buns until golden brown.
13. Prepare 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. Finely shred some iceberg lettuce.
15. Assemble 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.

## Equipment

- Parchment paper
- Skillet or thick-bottomed pan
- Flat metal spatula
- Small bowl
- Fork or whisk
- Cutting board
- Knife

## 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.

## Source

- Original video: https://www.instagram.com/reel/DN28c0QYkpX/?igsh=bTk0YTlsYWZ1cm1k
- Recipe page: https://www.cliprecipe.com/recipe/abbc1a3d-e176-4559-adfb-d5fc6533e4de
- Extracted: 2025-09-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt