Shake Shack Recipe

Divide and shape

Divide the 1 lb ground chuck into four equal portions (~4 oz each). Gently form each portion into loose balls—do not overwork. They should be slightly larger than the bun diameter because they will be smashed on the griddle.

Preheat and oil

Heat a heavy skillet or cast-iron griddle over medium-high heat until it is very hot (about 4–6 minutes). Brush the cooking surface lightly with the vegetable oil to prevent sticking.

Season and smash

Place two meat balls on the hot surface (work in batches). Immediately sprinkle each ball with a pinch of kosher salt and freshly ground black pepper. Using a sturdy spatula or a heavy flat press, firmly press each ball down to about 1/4-inch thickness. Hold pressure for 10–15 seconds to set the edges.

Cook and flip

Cook the patties undisturbed for 2–3 minutes until the edges are browned and the top is starting to turn opaque. Flip each patty and quickly place a slice of American cheese on top. Cook another 30–60 seconds until cheese melts and patties are cooked through but still juicy. Repeat with remaining two patties.

Make the Shack Sauce

While the patties cook, combine 6 tbsp mayonnaise, 1 tbsp ketchup, 1 tsp Dijon mustard, 2 tsp sweet pickle relish, 1 tsp smoked paprika, and 1 tsp hot sauce (if using) in a small bowl. Stir until smooth and refrigerate until ready to assemble. Taste and adjust seasoning to preference.

Prepare cheese

Have 4 slices of American cheese ready. Two slices go on the two cooked patties for a double cheeseburger (one slice per patty) or use two slices stacked on the top patty if assembling a double-stack like Shake Shack.

Toast the buns

Split the 2 buns and spread softened butter on the cut sides (about 1/2 tbsp per bun). Toast, cut-side down, on the hot skillet for 30–60 seconds until golden and crisp. Remove and keep warm.

Assemble vegetables

Toss or pile the shredded iceberg lettuce lightly so it's fluffy. Have tomato slices, pickle slices, and thinly sliced onion ready.

Assemble the burger

Spread about 1.5 tbsp of Shack Sauce on the bottom bun. Place a handful (about 1/2 cup) of shredded lettuce on top of the sauce, then one cheese-topped patty, followed by another spread (about 1/2 tbsp) of sauce on the patty or directly on top of the patty. Add the second patty if making a double. Top with tomato slice(s), 2 pickle slices, and a few rings of thinly sliced onion if using. Spread 1 tbsp sauce on the top bun and close the burger. Serve immediately.