Shake Shack-Style Cheeseburger
This Shake Shack-style cheeseburger is a tribute to the beloved American burger chain known for its griddled burgers, pillowy potato rolls, and that irresistible ShackSauce. Perfectly seared patties, gooey cheese, crispy lettuce, and tart pickles deliver a classic burger experience with flair. Whether you're chasing nostalgia or crafting a gourmet stack at home, this recipe wraps comfort and crave-worthy flavors in a toasted bun.
Ingredients
For the ShackSauce:
- ½ cup mayonnaise high quality, full-fat
- 1 tablespoon ketchup
- 1 tablespoon yellow mustard classic American-style
- 4 slices dill pickle finely chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
For the Burgers:
- 1 ½ pounds ground beef 80% lean, freshly ground chuck preferred
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 slices American cheese or use cheddar for a sharper note
- 4 whole potato burger buns toasted with butter
- 1 tablespoon unsalted butter for toasting buns
- 4 leaves green leaf lettuce washed and patted dry
- 1 whole heirloom tomato sliced into 4 thick rounds
Instructions
- Make the ShackSauce: In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, finely chopped pickles, garlic powder, and paprika until smooth. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use.
- Prepare the Beef Patties: Divide the ground beef into 4 equal portions (about 6 oz each) and lightly form into loose balls. Do not compress tightly—this ensures juicy, searable patties. Season all sides liberally with salt and pepper.
- Toast the Buns: Heat a skillet or griddle over medium heat. Add butter and toast the cut sides of the potato buns until golden brown, about 1–2 minutes. Remove and set aside.
- Cook the Patties: Increase your skillet or griddle to high heat (around 400°F / 200°C). Place the beef balls onto the hot surface and smash them flat using a heavy spatula or burger press. Cook undisturbed for about 1.5–2 minutes until the edges get crispy. Flip, immediately place a slice of cheese on top, and cook for another minute.
- Assemble the Burger: Spread about 1 tablespoon of ShackSauce on the bottom bun. Layer with a lettuce leaf, tomato slice, cheesy patty, and crown it with the top bun. Repeat for the remaining burgers.
Notes
- Substitute gluten-free buns and dairy-free cheese for dietary adaptations.
- Use a cast iron pan for best crust development on the patties.
- Freeze the beef balls for 5 minutes before smashing if handling gets tricky—helps retain shape.
Nutrition
Calories: 763kcalCarbohydrates: 8gProtein: 35gFat: 65gSaturated Fat: 22gPolyunsaturated Fat: 14gMonounsaturated Fat: 22gTrans Fat: 3gCholesterol: 161mgSodium: 2558mgPotassium: 801mgFiber: 2gSugar: 5gVitamin A: 1126IUVitamin C: 10mgCalcium: 349mgIron: 4mg
Did you give this recipe a whirl?We're all ears to hear about your results!