Today Show's Almost Shake Shack's ShackBurger
Description
Whether you have been lucky enough to experience the real Shake Shack ShackBurger or not, you will certainly enjoy this version. Of course, there are "secret" ingredients that have not been disclosed, but this comes pretty darn close.
Ingredients
Our Salt and Pepper Mix:
1/2 c. kosher salt
1/2 t. freshly ground black pepper
Not Quite Our ShackSauce (makes about 1/2 c.)
1/2 c. Hellman's mayonnaise
1 T. Dijon mustard
3/4 t. Heinz ketchup
1/4 t. kosher dill pickling brine
1 pinch cayenne pepper
ShackBurger:
4 hamburger potato buns
4 T. unsalted butter, melted
4 T. Not Quite our ShackSauce
4 pieces green leaf lettuce
8 slices ripe plum tomato, each 1/4 inch thick
1 lb. very cold ground beef, divided into 4 pucks
1/2 t. Our Salt and Pepper Mix
4 slices American cheese
Directions
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Our salt & pepper mix:
In a small bowl, mix the kosher salt with the pepper. Set aside. (Add to burgers on top of burgers before cooking and as they cook.)
Not Quite Our ShackSauce:
In a small bowl, combine all ingredients; stir to combine; set aside.
ShackBurger:
Heat a cast-iron flat griddle over medium-low heat until warm. Meanwhile, open the hamburger buns; brush the insides with the melted butter with a soft brush. Place the buns buttered side down, on the griddle; toast until golden brown, 2 - 3 minutes. Transfer buns to a plate/platter. Spoon the sauce onto the top bun; add 1 piece of the lettuce and 2 slices of tomato to each.
Increase the heat to medium; heat the griddle until hot, 2 - 3 minutes.
Evenly sprinkle a pinch of Our Salt and Pepper Mix on top of each puck of meat.
Place the pucks on the griddle, seasoned side down. Using a large, sturdy metal spatula, firmly smash each puck into a 1/3-inch thick round patty. Pressing down on the spatula with another stiff spatula helps flatten the burger quickly. (This is the only time that you should press down on the burger!) Evenly sprinkle another big pinch of Our Salt and Pepper Mix.
Cook the burgers, resisting the urge to move them, until the edges beneath are brown and crisp, and juices on the surface are bubbling hot, about 2½ minutes. Slide one of the spatulas beneath the burger to release it from the griddle; scrape up the caramelized browned crust. Use the other spatula to steady the burger and keep it from sliding. Flip the burgers. Place the cheese on top; cook the burgers 1 minute longer for medium. Cook more or less depending on your preference.
Transfer the cheeseburgers to the prepared buns.
Serve.
4 servings.