Ingredients

For the Burger Patties

• 1½ pounds ground beef (80/20 blend recommended)
• 1½ teaspoons kosher salt
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Shack-Style Sauce

• ½ cup mayonnaise
• 1 tablespoon ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon dill pickle brine
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Pinch of cayenne pepper (optional)
• Pinch of salt

For Assembly

• 4 potato hamburger buns
• 4 tablespoons butter, softened
• 8 slices American cheese
• 1 cup shredded iceberg lettuce
• 8 tomato slices
• 16 pickle slices (optional)
• Thinly sliced onion (optional)

Equipment

• Cast iron skillet or griddle
• Large spatula
• Parchment paper
• Mixing bowls
• Meat thermometer (optional)

Instructions

Step 1: Make the Shack Sauce

In a small bowl, combine:

• Mayonnaise
• Ketchup
• Mustard
• Pickle brine
• Smoked paprika
• Garlic powder
• Onion powder
• Cayenne pepper
• Salt

Whisk until smooth.

Cover and refrigerate while preparing the burgers.

Step 2: Prepare the Burger Patties

Divide the ground beef into 8 equal portions.

Roll each portion into a loose ball.

Do not overwork the meat—keeping it loose helps create a tender burger.

Place the beef balls in the refrigerator while heating the skillet.

Step 3: Toast the Potato Buns

Spread softened butter on the cut sides of the potato buns.

Heat a skillet over medium heat.

Toast buns for 1–2 minutes until golden and lightly crisp.

Set aside.

Step 4: Cook the Smash Burger Patties

Heat a cast iron skillet or griddle over high heat until very hot.

Place a beef ball onto the surface.

Immediately press firmly with a spatula or burger press until the patty is about ¼ inch thick.

Season with salt, pepper, garlic powder, and onion powder.

Cook for about 60–90 seconds until a deep brown crust forms.

Scrape underneath with a spatula and flip.

Add a slice of American cheese.

Cook another 30–60 seconds until the cheese melts.

Repeat with remaining patties.

Step 5: Assemble the Shake Shack Burger

Spread Shack sauce on both sides of the toasted buns.

Build each burger:

1. Bottom potato bun
2. Shack sauce
3. Lettuce
4. Tomato slice
5. Two cheese-covered beef patties
6. Pickles or onions (optional)
7. Top bun

Gently press together and serve immediately.

Serving Suggestions

Serve your homemade ShackBurger with:

• Crinkle-cut fries
• Cheese fries
• Onion rings
• Milkshakes
• Lemonade
• Coleslaw
• Pickle spears
• Chocolate chip cookies

Storage

Burger Sauce: Store in an airtight container in the refrigerator for up to 1 week.

Cooked Patties: Refrigerate for up to 3 days.

Reheating: Warm patties in a skillet over medium heat until heated through.

For the best burger experience, store ingredients separately and assemble fresh.

Tips for the Best Copycat Shake Shack Burger

• Use an 80/20 beef blend for the juiciest patties.
• Keep the beef cold until cooking.
• Do not mix seasonings into the meat before cooking; season the outside for better crust.
• Use a very hot cast iron skillet to create the signature browned crust.
• Smash the burgers immediately after placing them on the pan.
• Avoid pressing the burger after it starts cooking, as this releases juices.
• American cheese gives the smooth, classic fast-food-style melt.
• Potato buns provide the soft, slightly sweet texture that makes this burger special.

Recipe Notes

• For a thicker burger, use regular patties instead of smashing, but the classic ShackBurger style uses thin, crispy-edged patties.
• Add caramelized onions, bacon, or jalapeños for a custom version.
• For a double ShackBurger, simply double the patties and stack four thin layers.
• The sauce can be prepared a day ahead for even better flavor.
• Use freshly ground beef if available for the best texture and flavor.
• This recipe also works well on an outdoor griddle for a true burger-joint experience.