Note: Read my breakdown of the burger's components to see how I came up with this recipe.
- For the Shack Sauce:
- 1/2 cup (120ml) mayonnaise
- 1 tablespoon (15ml) ketchup
- 1 tablespoon (15ml) yellow mustard
- 4 slices kosher dill pickle, finely chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Pinch cayenne pepper
- For the Burgers:
- 8 ounces (225g) beef sirloin, trimmed of gristle, and cut into 1-inch cubes
- 4 ounces (115g) well-marbled beef chuck, trimmed of gristle, and cut into 1-inch cubes
- 4 ounces (115g) well-marbled beef brisket, fat cap intact, trimmed of gristle, and cut into 1-inch cubes
- 4 Martin's Sandwich Rolls
- 2 tablespoons (30g) unsalted butter, melted
- 4 tablespoons (60ml) Shack Sauce, divided
- 4 leaves green-leaf lettuce
- 8 center-cut slices ripe plum tomatoes
- 1 teaspoon vegetable oil, divided
- Kosher salt and freshly ground black pepper
- 4 slices yellow American cheese
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).
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.
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.
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.
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.
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.