Meals & Cooking
Copycat Shake Shack Burger
BY JUSTIN SULLIVAN PUBLISHED: APR 8, 2022
YIELDS:
4 10 mins
Ingredients SAVE TO
MY
RECIPES
1/2 c. mayonnaise
5 bread & butter pickle chips,
finely chopped
1 tbsp. ketchup
1 tbsp. plus 2 teaspoons yellow
mustard
1/4 tsp. garlic powder
1/4 tsp. paprika (hot, smoked, or
sweet)
1/8 tsp. cayenne (optional)
3 tbsp. butter, melted
Vegetable oil, for frying
4 Martin's potato rolls
2 lb. ground beef, divided into 8, 4-
oz. balls
Kosher salt
Freshly ground black pepper
8 slices American cheese
Sliced tomato, for topping
Green leaf lettuce, for topping
PREP TIME: TOTAL TIME:
25 mins
Directions
Step 1
Into a blender, add mayo, pickles, ketchup, mustard,
garlic powder, paprika, and cayenne. Blend until
totally smooth and set aside.
Step 2
Heat a large, heavy-bottomed skillet or griddle over
medium heat. Separate the bun tops and bottoms
without breaking the “hinges”. Working in batches,
brush inside tops and bottoms of rolls with butter
and toast in the skillet until golden brown, 2 to 3
minutes. Remove rolls and increase heat to medium-
high.
Step 3
Working in batches, add ½ teaspoon of vegetable oil
to the skillet and heat until shimmering. Season the
top of 2 ground meat balls heavily with salt and
pepper then turn that side into the pan.
Step 4
Using a large spatula or press, smash the burgers
until a little less than a ¼” thick. Season the tops
with more salt and pepper. Cook for 1 to 2 minutes or
until a deeply browned crust has formed.

Step 5

Flip each patty and top with cheese. Cook until the
bottom has also formed a crust and the cheese has
melted, an additional 1 to 2 minutes.

Step 6

While the burgers cook, smear the top inside of a bun

with a good schmear of the prepared sauce. Then top
the bottom bun with the 2 patties, followed by a leaf
of green lettuce, and 2 slices tomatoes.

Step 7

Wrap the burger in wax paper and serve immediately

while you prepare the following 3 burgers.