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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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Shake Shack Smash Burger

Author Mark & Fey
Course Dinner, Lunch, Tailgate
Keyword Beef, Shake Shack, smash burger
Cook Time 30 minutes
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.

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.

 

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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In N Out Smash Burger

In-N-Out Smash Burger

Author Mark & Fey
Course Dinner, Lunch, Tailgate
Keyword Beef, In N Out, smash burger
Cook Time 30 minutes
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!

Chicken Chipotle Smashburgers

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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Chicken Chipotle Smashburgers

Author Mark & Fey
Course Dinner, Lunch
Keyword chipotle, ground chicken, Poultry, smash burger
Cook Time 20 minutes

Ingredients

  • 1 pound ground chicken
  • 1 1.5 ounce packet taco seasoning
  • 3 tablespoons olive oil
  • 1/2 cup mayo
  • 1 chipotle in Adobo plus 1 tablespoon Adobo sauce
  • 1 large lime
  • 1/4 cup chopped fresh cilantro
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 4 slices provolone cheese
  • 4 burger buns
  • 1 cup watercress

Instructions

  • Season the chicken with the taco seasoning and mix in 3 tablespoons olive oil. Divide the chicken mixture into 4 rounds.
  • Whisk together the mayo, chipotle and it’s adobo sauce, the lime juice, and cilantro in a small bowl. Season with salt and pepper and set aside.
  • Heat a large griddle or skillet over medium high heat. Working in batches, add two of the rounds to the skillet at a time. Use a large flat spatula to press down hard on each patty for 2 minutes. Flip and top with a  slice of provolone cheese — the goal is a crisp, craggled super thin patty. Move the finished patties to indirect heat to keep warm. Repeat with smashing and cooking the remaining chicken rounds.
  • Toast the buns on the still hot griddle or pan. Build the burgers by topping each bun bottom with a chicken patty, chipotle cream sauce and a handful of watercress.