Shake Shack Smash Burger

Cook Time 30 Minutes

Serves 8

For the Shake Shack Secret Sauce

2 tbsp dill pickle, finely diced
1/2 cup mayo
1 tbsp ketchup
1 tbsp yellow mustard
1/4 tsp paprika
1/4 tsp garlic powder
1/8 tsp cayenne pepper
Kosher salt, for seasoning
Black pepper, for seasoning

8 oz beef sirloin, trimmed of gristle and cut into 1 inch cubes
4 oz well marbled beef chuck, trimmed of gristle and cut into 1 inch cubes
4 oz boneless short rib, trimmed of gristle and cut into 1 inch cubes
1 oz dry aged beef fat, cut into 1/4 inch cubes
8 burger buns
8 slices American cheese
1 small head of iceberg lettuce
16 center-cut slices ripe plum tomato
4 tbsp unsalted butter
Kosher salt, for seasoning
Black pepper, for seasoning

Start by adding all your beef cuts onto a big sheet tray and mix them well. Transfer to the freezer for 30 minutes. Make your Shake Shack secret sauce while the beef cools.

In a medium bowl, add in all of your secret sauce ingredients and mix well until everything is evenly combined. Season with Kosher salt and black pepper to taste. Set aside.

Take the beef out of the freezer and grind it onto another sheet tray. Once all your beef is ground, make 8 (2 oz) loose balls and set aside.

Set a griddle or a flat top to medium high heat. Add your burgers and using a sheet of parchment paper and a burger press, smash your burgers real thin. Cook for 3 to 4 minutes or until the juices start to pool. Flip your burgers and add a slice of American cheese on top of each burger. Cook for a few more minutes until the cheese begins to melt. Remove from the heat and get ready to build your burgers.

Smear your burger buns with butter and toast them on the griddle or flat top for a couple minutes or until golden brown. Remove from the heat and set aside.

Start building your burgers. Onto a bottom bun, add your burger patty with cheese, lettuce, 2 slices of tomato and the top bun smeared with your Shake Shack secret sauce.

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Course Dinner, Lunch, Tailgate

Keyword Beef, Shake Shack, smash burger

Cook Time 30

Servings 8

Ingredients

For the Shake Shack Secret Sauce

2 tbsp dill pickle finely diced
1/2 cup mayo
1 tbsp ketchup
1 tbsp yellow mustard
1/4 tsp paprika
1/4 tsp garlic powder
1/8 tsp cayenne pepper
Kosher salt for seasoning
Black pepper for seasoning

8 oz beef sirloin trimmed of gristle and cut into 1 inch cubes
4 oz well marbled beef chuck trimmed of gristle and cut into 1 inch cubes
4 oz boneless short rib trimmed of gristle and cut into 1 inch cubes
1 oz dry aged beef fat cut into 1/4 inch cubes
8 burger buns
8 slices American cheese
1 small head of iceberg lettuce
16 center-cut slices ripe plum tomato
4 tbsp unsalted butter
Kosher salt for seasoning
Black pepper for seasoning

Instructions

Start by adding all your beef cuts onto a big sheet tray and mix them well. Transfer to the freezer for 30 minutes. Make your Shake Shack secret sauce while the beef cools.
In a medium bowl, add in all of your secret sauce ingredients and mix well until everything is evenly combined. Season with Kosher salt and black pepper to taste. Set aside.
Take the beef out of the freezer and grind it onto another sheet tray. Once all your beef is ground, make 8 (2 oz) loose balls and set aside.
Set a griddle or a flat top to medium high heat. Add your burgers and using a sheet of parchment paper and a burger press, smash your burgers real thin. Cook for 3 to 4 minutes or until the juices start to pool. Flip your burgers and add a slice of American cheese on top of each burger. Cook for a few more minutes until the cheese begins to melt. Remove from the heat and get ready to build your burgers.
Smear your burger buns with butter and toast them on the griddle or flat top for a couple minutes or until golden brown. Remove from the heat and set aside.
Start building your burgers. Onto a bottom bun, add your burger patty with cheese, lettuce, 2 slices of tomato and the top bun smeared with your Shake Shack secret sauce.

Video

In-N-Out Smash Burger

Cook Time 30 Minutes

Serves 8

For the Shake Shack Secret Sauce

2 tbsp dill pickle, finely diced
1/2 cup mayo
1 tbsp ketchup
1 tbsp yellow mustard
1/4 tsp paprika
1/4 tsp garlic powder
1/8 tsp cayenne pepper
Kosher salt, for seasoning
Black pepper, for seasoning

8 oz beef sirloin, trimmed of gristle and cut into 1 inch cubes
4 oz well marbled beef chuck, trimmed of gristle and cut into 1 inch cubes
4 oz boneless short rib, trimmed of gristle and cut into 1 inch cubes
1 oz dry aged beef fat, cut into 1/4 inch cubes
8 burger buns
8 slices American cheese
1 small head of iceberg lettuce
16 center-cut slices ripe plum tomato
4 tbsp unsalted butter
Kosher salt, for seasoning
Black pepper, for seasoning

Start by adding all your beef cuts onto a big sheet tray and mix them well. Transfer to the freezer for 30 minutes. Make your Shake Shack secret sauce while the beef cools.

In a medium bowl, add in all of your secret sauce ingredients and mix well until everything is evenly combined. Season with Kosher salt and black pepper to taste. Set aside.

Take the beef out of the freezer and grind it onto another sheet tray. Once all your beef is ground, make 8 (2 oz) loose balls and set aside.

Smear your burger buns with butter and toast them on the griddle or flat top for a couple minutes or until golden brown. Remove from the heat and set aside.

Start building your burgers. Onto a bottom bun, add your burger patty with cheese, lettuce, 2 slices of tomato and the top bun smeared with your Shake Shack secret sauce.

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Course Dinner, Lunch, Tailgate

Keyword Beef, In N Out, smash burger

Cook Time 30

Servings 4

Ingredients

For the Special Sauce

3 tbsp mayo
1 tbsp ketchup
2 tsp sweet pickle relish
1/2 tsp sugar
1/2 tsp distilled white vinegar

16 oz fresh beef chuck with plenty of fat cut into 1 inch cubes
1 large white onion finely diced
4 soft hamburger buns we like Arnold
4 1/4 inch thick slices ripe tomato
4 leaves fresh iceberg lettuce torn to bun-sized pieces
1/4 cup yellow mustard
8 slices American cheese
Kosher salt for seasoning
Black pepper for seasoning

Instructions

French fries recipe coming soon!
Place your beef chuck cubes in a bowl and put them in the freezer for 20 minutes to get them ready to grind. Using a meat grinder, begin grinding your beef chuck into another bowl.
Build 8 (2 oz) loose balls. Place each ball on top of a small sheet of parchment paper, flatten them out using your hands and top with another sheet of parchment paper. Using a sheet tray, loosely smash each burger. Set aside.
To make your special sauce, combine all of the ingredients in a medium bowl and mix them until everything is evenly combined.
Set a skillet or flat top to medium high heat. Add your onions and season with a pinch of Kosher salt and black pepper. Cover with a cloche and cook for 6 to 8 minutes or until the onions begin to soften. Mix them around and cook for 4 to 6 more minutes or until the onions are caramelized. Remove from the heat and set aside.
In the same skillet or flat top, add your burger patties to cook. Add mustard on top of each patty and cook for 4 to 6 minutes until the juices begin to pool. Flip the burgers and add a slice of American cheese to each patty and top only 4 patties with your caramelized onions. Cook for a couple more minutes until the cheese begins to melt. Top the burgers with the onions with another patty with cheese, getting 4 double stacks. Remove from the heat and get ready to build your burgers.
Toast your buns for a couple of minutes per side until golden brown. Remove from the heat and set aside.
Begin building your burgers. Start by smearing your bottom buns with special sauce. Then add your lettuce, tomato, your patty double stack, more caramelized onions and place your top bun smeared with more special sauce. Enjoy!

Video

Chicken Al Pastor Tacos with a Kicking Mule

Cook Time 30 Minutes

Serves 8

For the Shake Shack Secret Sauce

2 tbsp dill pickle, finely diced
1/2 cup mayo
1 tbsp ketchup
1 tbsp yellow mustard
1/4 tsp paprika
1/4 tsp garlic powder
1/8 tsp cayenne pepper
Kosher salt, for seasoning
Black pepper, for seasoning

8 oz beef sirloin, trimmed of gristle and cut into 1 inch cubes
4 oz well marbled beef chuck, trimmed of gristle and cut into 1 inch cubes
4 oz boneless short rib, trimmed of gristle and cut into 1 inch cubes
1 oz dry aged beef fat, cut into 1/4 inch cubes
8 burger buns
8 slices American cheese
1 small head of iceberg lettuce
16 center-cut slices ripe plum tomato
4 tbsp unsalted butter
Kosher salt, for seasoning
Black pepper, for seasoning

Start by adding all your beef cuts onto a big sheet tray and mix them well. Transfer to the freezer for 30 minutes. Make your Shake Shack secret sauce while the beef cools.

In a medium bowl, add in all of your secret sauce ingredients and mix well until everything is evenly combined. Season with Kosher salt and black pepper to taste. Set aside.

Take the beef out of the freezer and grind it onto another sheet tray. Once all your beef is ground, make 8 (2 oz) loose balls and set aside.

Smear your burger buns with butter and toast them on the griddle or flat top for a couple minutes or until golden brown. Remove from the heat and set aside.

Start building your burgers. Onto a bottom bun, add your burger patty with cheese, lettuce, 2 slices of tomato and the top bun smeared with your Shake Shack secret sauce.

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Course Dinner, Lunch, Tailgate

Keyword Al Pastor, Aviation American Gin, Chicken, Kicking Mule, Poultry, Tacos

Cook Time 30

Servings 4

Ingredients

For the Kicking Mule (1 Serving)

1 1/2 oz Aviation American Gin
1 lime juiced
1 pinch cayenne pepper
Ice cubes to fill up the cup
1 bottle of ginger beer
1 slice candied jalapeno for garnishing
1 slice charred lime for garnishing

For the Chicken Al Pastor Tacos

1 pound boneless chicken thighs
Kosher salt for seasoning
1 1/4 cup fresh pineapple diced
2 fresh oranges juiced
1 3/4 tbsp water
1 3/4 tbsp white vinegar
1 2/3 tbsp sugar
1 tbsp Kosher salt
2 1/2 tbsp achiote paste
2 tsp dried oregano
3 1/2 tsp garlic powder
3 tsp cumin
4 tsp chile powder
1/2 cup white onion diced
1/2 cup fresh cilantro chopped
8 small flour tortillas
Your favorite hot sauce optional

Instructions

For the Kicking Mule:
In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.
For the Chicken Al Pastor Tacos:
Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.
In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.
Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.
Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.
Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!

Video

Sous Vide Picanha with Hatch Chile Chimichurri

Cook Time 30 Minutes

Serves 8

For the Shake Shack Secret Sauce

2 tbsp dill pickle, finely diced
1/2 cup mayo
1 tbsp ketchup
1 tbsp yellow mustard
1/4 tsp paprika
1/4 tsp garlic powder
1/8 tsp cayenne pepper
Kosher salt, for seasoning
Black pepper, for seasoning

8 oz beef sirloin, trimmed of gristle and cut into 1 inch cubes
4 oz well marbled beef chuck, trimmed of gristle and cut into 1 inch cubes
4 oz boneless short rib, trimmed of gristle and cut into 1 inch cubes
1 oz dry aged beef fat, cut into 1/4 inch cubes
8 burger buns
8 slices American cheese
1 small head of iceberg lettuce
16 center-cut slices ripe plum tomato
4 tbsp unsalted butter
Kosher salt, for seasoning
Black pepper, for seasoning

Start by adding all your beef cuts onto a big sheet tray and mix them well. Transfer to the freezer for 30 minutes. Make your Shake Shack secret sauce while the beef cools.

In a medium bowl, add in all of your secret sauce ingredients and mix well until everything is evenly combined. Season with Kosher salt and black pepper to taste. Set aside.

Take the beef out of the freezer and grind it onto another sheet tray. Once all your beef is ground, make 8 (2 oz) loose balls and set aside.

Smear your burger buns with butter and toast them on the griddle or flat top for a couple minutes or until golden brown. Remove from the heat and set aside.

Start building your burgers. Onto a bottom bun, add your burger patty with cheese, lettuce, 2 slices of tomato and the top bun smeared with your Shake Shack secret sauce.

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Course Dinner, Tailgate

Keyword Beef, Chimichurri, Hatch Chile, Picanha, Sous Vide

Cook Time 30

Servings 6

Ingredients

1 2 to 2 1/2 pounds picanha steak
Kosher salt for seasoning
Black pepper for seasoning
Salt and Pepper + Three Chiles for seasoning
1 big fire roasted hatch chile
2 cups fresh parsley
1 cup fresh cilantro
5 garlic cloves
1/4 cup red wine vinegar
1 tsp citric acid
1/4 cup olive oil

Instructions

Season your picanha steak with Kosher salt, black pepper and your Salt and Pepper + Three Chiles generously on all sides.
Set your sous vide to 133 degrees F. Add your picanha to cook until it reaches an internal temperature of 133 degrees F throughout the whole steak. Remove from the sous vide and set aside.
Set a grill to high heat. Add your picanha and sear on all sides for 1 to 2 minutes per side or until you get a perfect sear on all sides. Remove from the heat and set aside to rest for 6 to 8 minutes.
To make your hatch chile chimichurri, add into a blender your fire roasted hatch chile without the stem, parsley, cilantro, garlic, 1 tsp Salt and Pepper + Three Chiles, red wine vinegar, citric acid and begin to blend on medium speed until everything is evenly combined. Transfer your mixture into a medium bowl. Add your olive oil and whisk it in until evenly combined. Add Kosher salt to taste. Set aside.
Slice your picanha into 1/3 of an inch thick slices, sprinkle with sea salt and serve with a side of your hatch chile chimichurri.

Video

Beer Soaked Hatch Chile Hot Dog

Cook Time 30 Minutes

Serves 8

For the Shake Shack Secret Sauce

2 tbsp dill pickle, finely diced
1/2 cup mayo
1 tbsp ketchup
1 tbsp yellow mustard
1/4 tsp paprika
1/4 tsp garlic powder
1/8 tsp cayenne pepper
Kosher salt, for seasoning
Black pepper, for seasoning

8 oz beef sirloin, trimmed of gristle and cut into 1 inch cubes
4 oz well marbled beef chuck, trimmed of gristle and cut into 1 inch cubes
4 oz boneless short rib, trimmed of gristle and cut into 1 inch cubes
1 oz dry aged beef fat, cut into 1/4 inch cubes
8 burger buns
8 slices American cheese
1 small head of iceberg lettuce
16 center-cut slices ripe plum tomato
4 tbsp unsalted butter
Kosher salt, for seasoning
Black pepper, for seasoning

Start by adding all your beef cuts onto a big sheet tray and mix them well. Transfer to the freezer for 30 minutes. Make your Shake Shack secret sauce while the beef cools.

In a medium bowl, add in all of your secret sauce ingredients and mix well until everything is evenly combined. Season with Kosher salt and black pepper to taste. Set aside.

Take the beef out of the freezer and grind it onto another sheet tray. Once all your beef is ground, make 8 (2 oz) loose balls and set aside.

Smear your burger buns with butter and toast them on the griddle or flat top for a couple minutes or until golden brown. Remove from the heat and set aside.

Start building your burgers. Onto a bottom bun, add your burger patty with cheese, lettuce, 2 slices of tomato and the top bun smeared with your Shake Shack secret sauce.

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Course Dinner, Lunch, Tailgate

Keyword Beef, Beef Hot Dogs, Beer, Hatch Chile, Hot Dog

Cook Time 20

Servings 6

Ingredients

6 all beef hot dogs
6 hot dog buns
1 16oz can of Pabst Blue Ribbon
1 white onion diced
1 cup fire roasted hatch chile diced
6 slices mild cheddar cheese
Salt and Pepper + Three Chiles for seasoning
Neutral oil for the pan

Instructions

Start by scoring your hot dogs to make little slits. In a large container, add your hot dogs and pour the full can of Pabst Blue Ribbon. Let them soak for at least 1 hour.
Set a skillet or griddle to medium high heat and coat with oil. Add your onions and your hatch chile and season with your Salt and Pepper + Three Chiles. Cook the onions until they are softened, for about 5 minutes. Remove from the heat and set aside.
On the same skillet or griddle, over high heat, cook your hot dogs with a little bit of beer for about 1 to 2 minutes per side, until crisped. Remove from the heat and set aside.
Toast your buns for a couple of minutes until golden brown. Set aside.
Begin building your dogs by adding a slice of cheese to the bun (you can use a torch to melt the cheese), followed by the hot dog and then your hatch chile and onions. Eat right away!

Video

Super Pickle Stacked Smash Burger

Cook Time 30 Minutes

Serves 8

For the Shake Shack Secret Sauce

2 tbsp dill pickle, finely diced
1/2 cup mayo
1 tbsp ketchup
1 tbsp yellow mustard
1/4 tsp paprika
1/4 tsp garlic powder
1/8 tsp cayenne pepper
Kosher salt, for seasoning
Black pepper, for seasoning

8 oz beef sirloin, trimmed of gristle and cut into 1 inch cubes
4 oz well marbled beef chuck, trimmed of gristle and cut into 1 inch cubes
4 oz boneless short rib, trimmed of gristle and cut into 1 inch cubes
1 oz dry aged beef fat, cut into 1/4 inch cubes
8 burger buns
8 slices American cheese
1 small head of iceberg lettuce
16 center-cut slices ripe plum tomato
4 tbsp unsalted butter
Kosher salt, for seasoning
Black pepper, for seasoning

Start by adding all your beef cuts onto a big sheet tray and mix them well. Transfer to the freezer for 30 minutes. Make your Shake Shack secret sauce while the beef cools.

In a medium bowl, add in all of your secret sauce ingredients and mix well until everything is evenly combined. Season with Kosher salt and black pepper to taste. Set aside.

Take the beef out of the freezer and grind it onto another sheet tray. Once all your beef is ground, make 8 (2 oz) loose balls and set aside.

Smear your burger buns with butter and toast them on the griddle or flat top for a couple minutes or until golden brown. Remove from the heat and set aside.

Start building your burgers. Onto a bottom bun, add your burger patty with cheese, lettuce, 2 slices of tomato and the top bun smeared with your Shake Shack secret sauce.

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Course Dinner, Lunch, Tailgate

Keyword Beef, Burger, Pickles

Cook Time 25

Servings 4

Ingredients

For the secret sauce

1 cup mayo
1/4 cup ketchup
3 Tbsp sweet relish
1 Tbsp garlic powder
1 Tsp smoked paprika
1 Tsp cayenne pepper
1 Tbsp minced white onion
Kosher salt for seasoning

2 pounds ground beef
4 burger buns
1 big white onion thinly sliced
8 slices American cheese
1 cup sliced pickles
Salt and Pepper + Three Chiles for seasoning
neutral oil for the pan

Instructions

Make the secret sauce by combining all of the ingredients in a medium bowl and mix them well until evenly combined. Season with Kosher salt to taste. Set aside.
Divide the beef into 8 equal parts and roll them into meatballs. Set aside.
Heat your skillet or a flat top to medium high heat.
Lightly oil the skillet or flat top and add the burgers. Season with your Salt and Pepper + Three Chiles. Once juices start to pool at the bottom of the burger flip the burgers and cook for a couple more minutes. Once the juices start to pool again use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Add your sliced onions. Flip the burgers and add your American cheese to each burger. Cook for 1 more minute to let the cheese melt. Remove from the heat and set aside.
In the same skillet or flat top, add your buns to toast them for a couple minutes. Remove the buns from the heat and set aside.
Begin building your burgers by starting with a bottom bun, followed by 2 burger patties with cheese and onions for each burger, then add a TON of pickles (a normal amount is fine too) and smear the top bun with your secret sauce and close your burgers. Enjoy!

Video

Steakhouse Onion Sausage Reuben

Cook Time 30 Minutes

Serves 8

For the Shake Shack Secret Sauce

2 tbsp dill pickle, finely diced
1/2 cup mayo
1 tbsp ketchup
1 tbsp yellow mustard
1/4 tsp paprika
1/4 tsp garlic powder
1/8 tsp cayenne pepper
Kosher salt, for seasoning
Black pepper, for seasoning

8 oz beef sirloin, trimmed of gristle and cut into 1 inch cubes
4 oz well marbled beef chuck, trimmed of gristle and cut into 1 inch cubes
4 oz boneless short rib, trimmed of gristle and cut into 1 inch cubes
1 oz dry aged beef fat, cut into 1/4 inch cubes
8 burger buns
8 slices American cheese
1 small head of iceberg lettuce
16 center-cut slices ripe plum tomato
4 tbsp unsalted butter
Kosher salt, for seasoning
Black pepper, for seasoning

Start by adding all your beef cuts onto a big sheet tray and mix them well. Transfer to the freezer for 30 minutes. Make your Shake Shack secret sauce while the beef cools.

In a medium bowl, add in all of your secret sauce ingredients and mix well until everything is evenly combined. Season with Kosher salt and black pepper to taste. Set aside.

Take the beef out of the freezer and grind it onto another sheet tray. Once all your beef is ground, make 8 (2 oz) loose balls and set aside.

Smear your burger buns with butter and toast them on the griddle or flat top for a couple minutes or until golden brown. Remove from the heat and set aside.

Start building your burgers. Onto a bottom bun, add your burger patty with cheese, lettuce, 2 slices of tomato and the top bun smeared with your Shake Shack secret sauce.

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Course Dinner, Lunch, Tailgate

Keyword Pork, Reuben, Sandwich

Cook Time 25

Servings 6

Ingredients

For the thousand island dressing

1/2 cup mayo
1/4 cup ketchup
1 Tbsp sweet relish
1 Tsp smoked paprika
1 Tbsp minced white onion
2 Tbsp lemon juiced
Kosher salt for seasoning

1 24oz pack Johnsonville Grillers Steakhouse Onion
12 slices of bread
12 slices Swiss cheese
2 cups sauerkraut
mayo to smear on the bread

Instructions

Make your thousand island dressing by combining all of the ingredients in a medium bowl and stir until evenly combined. Season with kosher salt to taste. Set aside.
Heat a skillet or griddle to medium low heat. Cook your Johnsonville Grillers straight from frozen for 12 to 15 minutes, flipping them every 4 to 5 minutes. Remove from the heat and set aside.
Smear one side of your bread with mayo. Toast your bread for a couple of minutes. Add your Swiss cheese to each slice of bread while still on the skillet or griddle and let the cheese melt for a couple of minutes. Add your sauerkraut and your Johnsonville Grillers. Add some of the thousand island dressing to the top slices of bread and close your reuben. Cook for 1 more minute and remove from the grill. Enjoy while hot.

Video

Beer Braised Bratwurst Burger

Cook Time 30 Minutes

Serves 8

For the Shake Shack Secret Sauce

2 tbsp dill pickle, finely diced
1/2 cup mayo
1 tbsp ketchup
1 tbsp yellow mustard
1/4 tsp paprika
1/4 tsp garlic powder
1/8 tsp cayenne pepper
Kosher salt, for seasoning
Black pepper, for seasoning

8 oz beef sirloin, trimmed of gristle and cut into 1 inch cubes
4 oz well marbled beef chuck, trimmed of gristle and cut into 1 inch cubes
4 oz boneless short rib, trimmed of gristle and cut into 1 inch cubes
1 oz dry aged beef fat, cut into 1/4 inch cubes
8 burger buns
8 slices American cheese
1 small head of iceberg lettuce
16 center-cut slices ripe plum tomato
4 tbsp unsalted butter
Kosher salt, for seasoning
Black pepper, for seasoning

Start by adding all your beef cuts onto a big sheet tray and mix them well. Transfer to the freezer for 30 minutes. Make your Shake Shack secret sauce while the beef cools.

In a medium bowl, add in all of your secret sauce ingredients and mix well until everything is evenly combined. Season with Kosher salt and black pepper to taste. Set aside.

Take the beef out of the freezer and grind it onto another sheet tray. Once all your beef is ground, make 8 (2 oz) loose balls and set aside.

Smear your burger buns with butter and toast them on the griddle or flat top for a couple minutes or until golden brown. Remove from the heat and set aside.

Start building your burgers. Onto a bottom bun, add your burger patty with cheese, lettuce, 2 slices of tomato and the top bun smeared with your Shake Shack secret sauce.

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Course Dinner, Tailgate

Keyword Beef, Bratwurst, Burger, Grilled Onions

Cook Time 25

Servings 4

Ingredients

1 pound ground beef
4 slices mild cheddar cheese
4 burger buns
1 pack Johnsonville Original Brats
1 whole white onion diced
1 Tbsp minced garlic
1 12oz can of Pabst Blue Ribbon
Salt and Pepper + Three Chiles
neutral oil for the pan

Instructions

Heat a large sauce pan to medium high heat and coat with oil. Add the onions and season with your Salt and Pepper + Three Chiles. Cook until the onions are softened and begin to brown. Add your can of Pabst Blue Ribbon and your minced garlic and stir it in. Simmer for about 4 more minutes. Add your brats and let them braise for 6 to 8 minutes. Remove from the heat and set aside.
Heat a large skillet or griddle to medium high heat and coat with oil. Remove your brats from the onions and slice them in half. Cook them directly on the griddle for 4 minutes per side, or until golden brown, using a grill press to cook evenly. Remove from the heat and set aside.
On the same skillet or griddle, toast your buns for a couple minutes and set aside.
Divide the beef into 4 burger patties. Place the burgers on the skillet or griddle coated with oil and season with your Salt and Pepper + Three Chiles on both sides. Cook for 3 to 4 minutes per side using a grill press to cook evenly. Cover with a cloche and cook for 1 more minute. Add your mild cheddar cheese and let it melt. Remove the patties from the heat and set aside.
Build your burgers on the bottom bun, adding your patty, your grilled onions, and the brats sliced in half, followed by the top bun.

Video

Smash Grated Butter Burger

Cook Time 30 Minutes

Serves 8

For the Shake Shack Secret Sauce

2 tbsp dill pickle, finely diced
1/2 cup mayo
1 tbsp ketchup
1 tbsp yellow mustard
1/4 tsp paprika
1/4 tsp garlic powder
1/8 tsp cayenne pepper
Kosher salt, for seasoning
Black pepper, for seasoning

8 oz beef sirloin, trimmed of gristle and cut into 1 inch cubes
4 oz well marbled beef chuck, trimmed of gristle and cut into 1 inch cubes
4 oz boneless short rib, trimmed of gristle and cut into 1 inch cubes
1 oz dry aged beef fat, cut into 1/4 inch cubes
8 burger buns
8 slices American cheese
1 small head of iceberg lettuce
16 center-cut slices ripe plum tomato
4 tbsp unsalted butter
Kosher salt, for seasoning
Black pepper, for seasoning

Start by adding all your beef cuts onto a big sheet tray and mix them well. Transfer to the freezer for 30 minutes. Make your Shake Shack secret sauce while the beef cools.

In a medium bowl, add in all of your secret sauce ingredients and mix well until everything is evenly combined. Season with Kosher salt and black pepper to taste. Set aside.

Take the beef out of the freezer and grind it onto another sheet tray. Once all your beef is ground, make 8 (2 oz) loose balls and set aside.

Smear your burger buns with butter and toast them on the griddle or flat top for a couple minutes or until golden brown. Remove from the heat and set aside.

Start building your burgers. Onto a bottom bun, add your burger patty with cheese, lettuce, 2 slices of tomato and the top bun smeared with your Shake Shack secret sauce.

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Course Dinner, Lunch, Tailgate

Keyword Beef, Burger, Butter

Cook Time 25

Servings 4

Ingredients

1 pound ground beef
Kosher salt for seasoning
black pepper for seasoning
4 slices american cheese
4 burger buns
1 large onion diced
8 Tbsp of your favorite butter grated

Instructions

Heat a large skillet or griddle to medium high heat. Add the onions and a little bit of butter and season with salt and pepper. Cook until the onions are softened and begin to brown. Remove from the heat.
In a bowl, stir in your grated butter into your ground beef with a fork, to make sure the butter doesn’t melt. Season with salt.
Divide the beef into 4 loose rounds. Place the burgers on the skillet or griddle. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with salt and pepper. Once you see juices pooling on the meat, flip the burger. Add the cheese and cook for an additional minute. Once the cheese starts to melt, add your onions and put the top bun over the onions and cook for one more minute. Remove the patty with the bun from the heat and build your burgers with the bottom bun.

Video

Funyun Smash Burger

Cook Time 30 Minutes

Serves 8

For the Shake Shack Secret Sauce

2 tbsp dill pickle, finely diced
1/2 cup mayo
1 tbsp ketchup
1 tbsp yellow mustard
1/4 tsp paprika
1/4 tsp garlic powder
1/8 tsp cayenne pepper
Kosher salt, for seasoning
Black pepper, for seasoning

8 oz beef sirloin, trimmed of gristle and cut into 1 inch cubes
4 oz well marbled beef chuck, trimmed of gristle and cut into 1 inch cubes
4 oz boneless short rib, trimmed of gristle and cut into 1 inch cubes
1 oz dry aged beef fat, cut into 1/4 inch cubes
8 burger buns
8 slices American cheese
1 small head of iceberg lettuce
16 center-cut slices ripe plum tomato
4 tbsp unsalted butter
Kosher salt, for seasoning
Black pepper, for seasoning

Start by adding all your beef cuts onto a big sheet tray and mix them well. Transfer to the freezer for 30 minutes. Make your Shake Shack secret sauce while the beef cools.

In a medium bowl, add in all of your secret sauce ingredients and mix well until everything is evenly combined. Season with Kosher salt and black pepper to taste. Set aside.

Take the beef out of the freezer and grind it onto another sheet tray. Once all your beef is ground, make 8 (2 oz) loose balls and set aside.

Smear your burger buns with butter and toast them on the griddle or flat top for a couple minutes or until golden brown. Remove from the heat and set aside.

Start building your burgers. Onto a bottom bun, add your burger patty with cheese, lettuce, 2 slices of tomato and the top bun smeared with your Shake Shack secret sauce.

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Course Dinner, Lunch, Tailgate

Keyword Beef, Burgers, Funyuns

Cook Time 25

Servings 4

Ingredients

2 pounds ground beef we like a 80/20 mix
4 burger buns
Kosher salt for seasoning
1 6oz bag of Funyuns
1 cup shredded iceberg lettuce
8 slices american cheese
neutral oil for the pan

Special Sauce

1 cup mayo
1/4 cup ketchup
3 Tbsp sweet relish
1 Tbsp garlic powder
1 Tbsp Salt and Pepper + Three Chiles

Instructions

Divide the beef into 8 equal parts and roll them into meatballs. Season with plenty of kosher salt.
Make the special secret sauce: combine the mayo, ketchup, relish, garlic powder and Salt Pepper + Three Chiles. Check for seasoning and add salt, if needed.
Heat your skillet or a flat top to medium high heat.
Lightly oil the skillet or flat top and place the burgers on the skillet or flat top. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is SUPER THIN! Season with a pinch of kosher salt and add the crushed Funyuns.
Once you see juices pooling on the meat flip the burgers. Add the cheese and place a top bun on top of four patties. As soon as the cheese is melted, put the patties with the bun on top of the other patties and pull them off.
Toast the bottom buns on the still hot skillet or flat top and then smear with the special sauce. Top with shredded lettuce and your burger patties with the top bun.

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Shake Shack Smash Burger

For the Shake Shack Secret Sauce

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