The Fake Shack (or the Shack Burger at Home) Recipe
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Serious Eats / Andrew Janjigian
Note: Read my breakdown of the burger's components to see how I came up with this recipe.
Recipe Facts
Ingredients
For the Shack Sauce:
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1/2 cup (120ml) mayonnaise
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1 tablespoon (15ml) ketchup
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1 tablespoon (15ml) yellow mustard
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4 slices kosher dill pickle, finely chopped
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1/4 teaspoon garlic powder
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1/4 teaspoon paprika
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Pinch cayenne pepper
For the Burgers:
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8 ounces (225g) beef sirloin, trimmed of gristle, and cut into 1-inch cubes
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4 ounces (115g) well-marbled beef chuck, trimmed of gristle, and cut into 1-inch cubes
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4 ounces (115g) well-marbled beef brisket, fat cap intact, trimmed of gristle, and cut into 1-inch cubes
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4 Martin's Sandwich Rolls
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2 tablespoons (30g) unsalted butter, melted
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4 tablespoons (60ml) Shack Sauce, divided
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4 leaves green leaf lettuce
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8 center-cut slices ripe plum tomatoes
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1 teaspoon vegetable oil, divided
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Kosher salt and freshly ground black pepper
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4 slices yellow American cheese
Directions
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For the Shack Sauce: Combine all ingredients in a countertop blender jar and blend on high until smooth, scraping down sides of blender with rubber spatula as necessary, 30 seconds to 1 minute. Transfer sauce to an airtight container and refrigerate until ready to use (sauce can be refrigerated for up to 5 days).
Andrew Janjigian
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For the Burgers: Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.
Andrew Janjigian
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Combine meat in large bowl and toss to combine. Pass meat through grinder twice. Form into four disks, about 2 inches tall, and 2 1/2 inches wide. Refrigerate until ready to use.
Andrew Janjigian
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Open buns but do not split hinge. Brush lightly with butter, then toast under broiler or in toaster oven until golden brown, about 1 minute. Spread 1 tablespoon (15ml) Shack Sauce on top half of each bun (for true authenticity, squirt out of squeeze bottle into three lines, three passes on each line). Place 1 leaf lettuce and 2 slices tomato on top half of each bun.
Andrew Janjigian
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Using wadded-up paper towel, rub inside of heavy-bottomed 12-inch skillet with 1/2 teaspoon vegetable oil, then place over medium-high heat until just beginning to smoke. Season 2 beef pucks on top side with salt and pepper, then place, seasoned side down, in skillet. Using back of heavy, flat spatula, press down on beef pucks firmly to form 4-inch round patties. Season top side with salt and pepper. Cook until crisp brown crust has formed, about 2 minutes.
Andrew Janjigian
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Carefully scrape patties from skillet, and flip. Immediately top each patty with 1 slice American cheese. Cook until cheese is melted, about 1 minute longer. Transfer patties to burger bun bottoms, and close sandwiches. Wipe out skillet and repeat cooking process with remaining 2 beef pucks. Serve immediately.
Andrew Janjigian
This Recipe Appears In
Nutrition Facts (per serving) | |
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662 | Calories |
36g | Fat |
38g | Carbs |
45g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 662 |
% Daily Value* | |
Total Fat 36g | 47% |
Saturated Fat 14g | 70% |
Cholesterol 146mg | 49% |
Sodium 1128mg | 49% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 4g | 15% |
Total Sugars 8g | |
Protein 45g | |
Vitamin C 8mg | 38% |
Calcium 406mg | 31% |
Iron 5mg | 30% |
Potassium 770mg | 16% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |