Burgers
Shake Shack Inspired ShackBurger
A crisp-edged single cheeseburger with lettuce, tomato, and tangy burger sauce tucked into a buttered, griddled potato roll.
Inspired by Shake Shack
Prep
25 min
Cook
15 min
Serves
4 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 13 ingredients
- • 1/4 cup mayonnaise
- • 1 tablespoon ketchup
- • 2 teaspoons yellow mustard
- • 1 teaspoon dill pickle brine
- • 1/4 teaspoon garlic powder
- • 1 pound ground chuck, 80/20
- • 1 teaspoon kosher salt
- • 1/2 teaspoon black pepper
- • 4 slices American cheese
- • 4 hinged potato hamburger rolls
- • 2 tablespoons unsalted butter, softened
- • 4 green leaf lettuce leaves
- • 1 large ripe tomato, cut into 8 thin slices
View ingredient-by-ingredient match
- 1/4 cup mayonnaiseMissing
- 1 tablespoon ketchupMissing
- 2 teaspoons yellow mustardMissing
- 1 teaspoon dill pickle brineMissing
- 1/4 teaspoon garlic powderMissing
- 1 pound ground chuck, 80/20Missing
- 1 teaspoon kosher saltMissing
- 1/2 teaspoon black pepperMissing
- 4 slices American cheeseMissing
- 4 hinged potato hamburger rollsMissing
- 2 tablespoons unsalted butter, softenedMissing
- 4 green leaf lettuce leavesMissing
- 1 large ripe tomato, cut into 8 thin slicesMissing
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Method
Recipe notes
This unofficial recreation centers on a compact single griddled patty, American cheese, lettuce, tomato, and tangy pink sauce inside a soft butter-toasted potato roll. Keeping the bun hinged helps hold the juicy build together.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked patties within 2 hours for up to 3 days and reheat to 165°F. Keep sauce and vegetables separate, then assemble on freshly toasted rolls.
Make-ahead tips
Mix the sauce up to 5 days ahead and wash the lettuce 1 day ahead. Portion beef just before cooking so the patties remain loosely packed.
What to serve with it
- - Crinkle-cut fries
- - Cucumber salad
- - Vanilla frozen custard
Equipment needed
- - Cast-iron griddle
- - Sturdy metal spatula
- - Instant-read thermometer
Difficulty explained
The short ingredient list is approachable; a very hot surface and one decisive smash create the crucial browned crust.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Plain Greek yogurt
Replace up to half the mayonnaise with plain Greek yogurt.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Mild cheddar cheese
Use the same number of thin mild cheddar slices for a less processed cheese option.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- A cool griddle steams the beef and prevents the dark lacy crust that defines this burger style.
- Smashing after the patty has begun cooking squeezes out juices; press once immediately and leave it alone.
- Overloading sauce or using thick tomato slices makes the compact hinged potato roll slide apart.
Nutrition Context
- Beef and cheese provide protein, while the sauce, cheese, and 80/20 chuck contribute most of the fat.
- Lettuce and tomato add freshness; pairing the burger with a vegetable side can moderate the overall meal.
FAQ
What defines a ShackBurger-style build?
It combines a crisp-edged cheeseburger patty, lettuce, tomato, tangy sauce, and a buttered soft potato roll.
Why keep the roll hinged?
The connected back helps contain sauce, vegetables, cheese, and the juicy patty in a compact sandwich.
Can I use lean ground beef?
You can, but 80/20 chuck develops a better crust and stays juicier during the hot, fast cook.
Do I need a burger press?
No. A sturdy wide spatula and a piece of parchment provide enough leverage for a thin even smash.
Can the sauce be made less tangy?
Reduce pickle brine to 1/2 teaspoon while keeping ketchup and mustard for the recognizable pink sauce.
What sides pair best with this dish?
Good pairings include Crinkle-cut fries; Cucumber salad; Vanilla frozen custard. Choose one or two based on how substantial you want the meal to be.