YouTubeChef interpretation
Joshua Weissman
Making The Shake Shack Burger At Home | But Better
Weissman’s homemade take, made with Shake Shack’s culinary director in the kitchen.
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Illustration created with AIGenerated with ImagineArt (Nano Banana)
Kenji’s tested reconstruction of the ShackBurger.
The recipe
How to make it
4 servings
Ingredients
Shack sauce
- ½ cup mayonnaise
- 1 Tbsp ketchup
- 1 Tbsp yellow mustard
- 4 slices kosher dill pickle, finely chopped
- ¼ tsp garlic powder
- ¼ tsp paprika
- Pinch of cayenne
Beef blend
- 8 oz sirloin, cut into 1 in cubes
- 4 oz well-marbled chuck, cubed
- 4 oz brisket with its fat, cubed
To finish
- 4 Martin’s sandwich rolls
- 2 Tbsp unsalted butter, melted
- 4 leaves green-leaf lettuce
- 8 slices plum tomato
- 1 tsp vegetable oil
- 4 slices American cheese
- Salt and pepper
Method
- Blend the sauce ingredients until smooth.
- Chill the grinder parts and freeze the cubed meat 10 minutes until firm. Grind twice, then form four pucks about 2 in tall and 2½ in wide.
- Butter and toast the rolls. Add 1 Tbsp sauce, a lettuce leaf and two tomato slices to each top half.
- Heat a lightly oiled heavy skillet over medium-high until just smoking. Add two pucks seasoned side down, smash firmly into 4 in patties and season the tops. Cook until deeply crusted, about 2 minutes.
- Scrape, flip, add cheese and cook about 1 minute. Build the burgers and repeat with the rest.
Quantities come from the source. The method is written in our own words. See the original ↗
Video
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YouTubeChef interpretation
Joshua Weissman
