Hack Shake Shack's ShackBurger

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It might seem crazy, but burger fans regularly wait in hour-plus lines for a taste of Shake Shack's</a> ShackBurger. Why? Because the burger is classic, unfussy, and pretty much gosh darn perfect. Trust us here, you're going to want to try it for yourself when you have a chance. Don't live near a Shake Shack? Watch the video for the next best thing: a homemade version of this epic burger icon.


Homemade Shake Shack Burger Adapted from J. Kenji López-Alt, Serious Eats</a>

Ingredients
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<b>For the shack sauce</b>:</li>
<li>
1/2 cup mayonnaise</li>
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1 tablespoon ketchup</li>
<li>
1 tablespoon yellow mustard</li>
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4 slices kosher dill pickles</li>
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1/4 teaspoon garlic powder</li>
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1/4 teaspoon paprika</li>
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Pinch cayenne pepper</li>
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<ol>
<li>
<b>For the burgers</b>:</li>
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8 ounces ground beef sirloin</li>
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4 ounces ground beef chuck</li>
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4 ounces ground beef brisket</li>
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2 tablespoons butter, at room temperature</li>
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4 potato burger buns, such as Martin's Sandwich Rolls</li>
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4 tablespoons shack sauce</li>
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4 leaves of green-leaf lettuce</li>
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8 slices ripe plum tomatoes</li>
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1/2 teaspoon vegetable oil</li>
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Kosher salt</li>
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Black pepper, freshly ground</li>
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4 slices yellow American cheese</li>
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Directions

<ol>
<li>Combine mayonnaise, ketchup, mustard, pickles, garlic powder, paprika, and cayenne in a food processor and process until smooth. Transfer to a squeeze bottle. (It makes about 3/4 cup sauce.)</li>
<li>Gently mix together the sirloin, chuck, and brisket in a mixing bowl until just combined. Form into 4 patties, each about 2 inches tall and 2 1/2 inches wide. Refrigerate until ready to cook.</li>
<li>Split open buns and spread with a thin coating of butter, then toast in a skillet until brown, about 1 minute. Using a squirt bottle, drizzle about 1 tablespoon shake sauce on the top half of each bun. Place 1 lettuce leaf and 2 slices of tomato on top half of each bun.</li>
<li>Add oil to a large, heavy-bottomed skillet, then heat over medium-high heat until just beginning to smoke. Generously season beef patties on top side with salt and pepper, then transfer, seasoned side down, to the hot skillet. Use a heavy, flat spatula to press down and lightly flatten the beef patties. Season top-facing side with salt and pepper. Cook until a crisp brown crust has formed, about 2 minutes.</li>
<li>Carefully loosen any crusty parts of the burger patties from the skillet, and flip over. Top each patty with 1 slice of American cheese and cook until the cheese has melted, about 1 minute longer. Transfer patties to burger bun bottoms, top with the the top bun (including tomatoes and lettuce), and serve hot.</li>
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Information Category Main Dishes, Sandwiches Cuisine North American Yield 4 burgers