This is a smash-style cheeseburger built around a thin 80/20 beef patty, a toasted potato bun, American cheese, and a tangy mayo-based sauce. The honest reason to make it at home: the ingredient list is short, the whole thing comes together in under 20 minutes, and you control exactly what goes into it.
Before you start
Two things actually determine whether this burger works. First, your cooking surface needs to be genuinely hot before the beef touches it — not warm, not medium, but ripping hot. A cast-iron skillet or heavy stainless pan holds heat better than a thin nonstick, so use one if you have it. A cold pan means the patty steams instead of sears, and you lose the crispy, browned edges that make this style worth making. Second, keep your beef loose. Don’t compress the ball before it hits the pan — the rough, uneven surface is what gives you maximum browning when you smash it flat. Pack it tight and you get a dense puck; keep it shaggy and you get lacy, caramelized edges.
If something goes sideways
- Sauce tastes flat: Dill pickle juice is the ingredient that makes the ShackSauce sharp and bright. If you don’t have pickle juice, use a small splash of white wine vinegar plus a pinch of sugar — it’s not identical but it’s close enough to work.
- Cheese won’t melt: American cheese melts fast with a little steam. After you place the slice on the patty, add about a teaspoon of water to the edge of the pan and immediately cover with a lid or a metal bowl for 15 seconds. Skip the egg in the mix — it makes the patty mushy — but this steam trick is worth doing every time.
- Bun falls apart mid-bite: Potato rolls vary by brand. If yours are very soft, toast them a little longer and let them cool for 30 seconds before building the burger — a slightly firmer surface holds up better against the sauce and juices.
- Patty sticks to the spatula when smashing: Press a sheet of parchment paper between the spatula and the beef ball before smashing. It releases cleanly and you still get full contact with the pan.
- No potato bun available: A brioche bun is the closest substitute — similar softness and a slight sweetness. A standard sesame seed bun works too; just don’t skip toasting it, or it’ll go soggy fast.
Leftovers and meal prep
Cooked patties keep in the fridge for up to 3 days in an airtight container. Reheat them in a dry skillet over medium heat for about 2 minutes per side — the microwave softens the crust and makes them rubbery. The ShackSauce keeps well in the fridge for up to a week in a sealed jar, so make a double batch and use it on sandwiches or as a dipping sauce for fries. If you want to prep ahead, portion and loosely ball the raw beef, layer between parchment, and refrigerate for up to 24 hours — or freeze for up to 2 months. Cook straight from the fridge; skip thawing frozen patties in the microwave, as it starts to cook the edges unevenly. Ground beef must reach 160°F (71°C) internal temperature before serving.
Shake Shack-Style Cheeseburger
Ingredients
For the Burger Patties:
- 1 ½ pounds ground beef (80/20 blend) preferably chuck, freshly ground
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 slices American cheese use a high-quality melting cheese like Kraft Deli Deluxe
For the ShackSauce:
- ½ cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon pickle juice from dill pickles
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
For the Assembly:
- 4 pieces potato burger buns buttered and toasted
- 4 leaves green leaf lettuce
- 1 medium roma tomato sliced into 4 slices
- 2 tablespoons unsalted butter melted, for toasting buns
Instructions
- Make the ShackSauce: In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon ketchup, 1 tablespoon Dijon mustard, 1 teaspoon pickle juice, 1/4 teaspoon garlic powder, and 1/4 teaspoon paprika. Whisk until smooth. Refrigerate until ready to use.
- Toast the Buns: Preheat a skillet over medium heat. Brush the cut sides of the potato burger buns with melted butter. Toast them in the skillet cut-side down until golden brown, about 2–3 minutes. Set aside.
- Form Beef Balls: Divide the ground beef into 4 equal portions (about 6 oz each). Roll each into a loose ball; do not overwork. Season all sides with kosher salt and black pepper.
- Sear and Smash: Heat a heavy-bottomed skillet or cast-iron griddle over medium-high heat until screaming hot. Place a beef ball on the skillet and immediately smash flat using a spatula or burger press to form a patty about ½ inch thick. Sear for 2 minutes without moving. Flip and immediately top with a slice of cheese. Cook for another 1–2 minutes until the cheese melts and the beef is cooked through.
- Assemble the Burger: On the bottom toasted bun, spread a generous spoonful of ShackSauce. Add lettuce, a tomato slice, and the cheese-covered patty. Top with the other half of the bun.
Notes
- Meat Matters: An 80/20 ground beef blend ensures ideal fat content for juiciness and caramelization.
- Crust is Key: Avoid pressing down on the burger after smashing. Let heat and contact time develop a flavorful Maillard crust.
- Make Ahead: The ShackSauce can be made up to 3 days in advance and kept refrigerated.
- Dietary Tip: For a lower-fat version, use ground turkey or a plant-based patty and low-fat mayo in the sauce.
Nutrition
Your questions, answered
Can I use a different fat percentage than 80/20 ground beef?
You can, but leaner beef — like 90/10 — will give you a drier, less flavorful patty with less browning. If 80/20 isn’t available, 85/15 is an acceptable substitute; just watch the pan closely because there’s less fat to keep the meat moist.
Can I swap American cheese for something else?
Yes — provolone or mild cheddar both melt reasonably well on a hot patty, especially with the steam trick. American cheese is the easiest to work with because it melts almost instantly, but it’s not the only option.
What if I don’t have a heavy skillet or griddle?
A regular stainless steel pan works — just preheat it for at least 3 minutes over high heat before adding the beef. Avoid thin nonstick pans if you can; they don’t hold enough heat to sear properly and can warp under high temperatures.
Is there a way to make the sauce without mayonnaise?
Greek yogurt is the most practical substitute — use full-fat for the closest texture and mix in a little extra oil to smooth it out. The sauce will be tangier and slightly thinner, but all the other flavors still come through.
What to cook next
- Five Guys BLT Smash Burger
- Perfect In-N-Out 2×2 Copycat
- Ultimate Avocado Bacon Smash Burger
- NYC Bacon Smash Burger