Copycat Shake Shack ShackBurger

A single ShackBurger costs $7.49 at Shake Shack, and a double runs $10.79. This recipe makes four complete burgers — patty, cheese, ShackSauce, lettuce, tomato, bun — for about $12 total. That’s $3 per burger versus nearly $8, a 60% savings. The real key to the ShackBurger is the smash technique on a ripping hot griddle and the tangy, slightly sweet ShackSauce.

Ingredients

For the ShackSauce:

• 1/2 cup Hellmann’s mayonnaise
• 1 tablespoon Dijon mustard
• 3/4 teaspoon Heinz ketchup
• 2 dill pickle chips, finely minced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• Pinch of cayenne pepper

For the burgers:

• 1 1/4 lbs ground beef (80/20 chuck), freshly ground if possible
• 4 slices American cheese (Kraft Singles or Land O’Lakes Deli American)
• 4 Martin’s potato rolls
• 1 tablespoon unsalted butter, softened
• Kosher salt and freshly ground black pepper
• Green leaf lettuce
• 1 ripe tomato, sliced into 4 rounds

Instructions

1. Make the ShackSauce. Combine all sauce ingredients in a small bowl and whisk until smooth. Cover and refrigerate for at least 30 minutes to let the flavors meld. This sauce keeps for up to a week in the fridge.
2. Portion the meat. Divide the ground beef into 4 equal balls, roughly 5 ounces each. Do not flatten them yet — you’ll smash them on the griddle.
3. Preheat your cooking surface. Heat a cast iron skillet or flat griddle over high heat for at least 5 minutes. You need the surface scorching hot — around 450-500°F. A drop of water should evaporate on contact.
4. Toast the buns. Spread a thin layer of softened butter on the cut sides of each potato roll. Place them cut-side down on the hot griddle for 30-45 seconds until golden brown. Set aside.
5. Smash the patties. Place a beef ball on the griddle and immediately press down hard with a sturdy flat spatula or a burger press. Apply firm, even pressure to flatten the patty to about 1/4-inch thickness. Season the top generously with kosher salt and pepper. Repeat with remaining balls.
6. Sear the first side. Cook without moving for 2-3 minutes until a dark, caramelized crust forms on the bottom and the edges turn brown about halfway up.
7. Flip and add cheese. Flip each patty and immediately lay a slice of American cheese on top. Cook for another 1-2 minutes. The carryover heat will finish cooking the patty to medium while the cheese melts.
8. Assemble the burger. Spread ShackSauce on both the top and bottom bun. Place a lettuce leaf on the bottom bun, followed by a tomato slice, then the cheesy patty. Close with the top bun. Serve immediately.

Pro Tips

• Martin’s potato rolls are non-negotiable. Shake Shack uses a custom potato roll, and Martin’s is the closest widely available match. The slight sweetness and soft, squishy texture complement the salty, beefy patty perfectly. Brioche buns are too rich and will compete with the meat.
• Smash within 30 seconds of hitting the griddle. Once the exterior starts to cook, the proteins set and you lose the ability to get a thin, crispy patty. The smash happens immediately — place the ball, press it flat, and walk away.
• Do not season the meat before shaping. Salt draws moisture out of ground beef. If you season the balls in advance, the exterior dries out and you lose that juicy, steaming interior. Season the top of the patty only after it’s been smashed on the griddle.

The Michelin Twist

Here are some ways to dress it up:

• Dry-aged beef blend: Ask your butcher to grind a custom blend of 60% dry-aged chuck, 20% short rib, and 20% brisket. The dry-aging adds a concentrated, funky, almost blue cheese-like depth that transforms a simple smash burger into something transcendent.
• Aged gruyere and caramelized shallot: Swap the American cheese for a thin slice of 12-month aged Gruyere and top with shallots slowly caramelized in butter and sherry for 45 minutes. The nutty cheese and sweet, wine-kissed shallots create an insanely complex flavor profile.
• Brioche bun with bone marrow butter: Toast the bun in rendered bone marrow butter instead of regular butter. The silky, savory richness of marrow fat soaks into the bread and adds an umami bomb that makes every bite richer.

Cost Breakdown

Ingredient	Amount	Cost
Ground beef (80/20)	1 1/4 lbs	$6.25
American cheese	4 slices	$0.80
Martin’s potato rolls	4 rolls	$1.50
Mayonnaise	1/2 cup	$0.40
Lettuce	4 leaves	$0.30
Tomato	1 medium	$0.75
Condiments & spices	assorted	$0.50
Total		$10.50

Compare to $29.96 for four ShackBurgers at Shake Shack — save 65%

Nutrition (Per Serving)

• Calories: 520
• Protein: 30g
• Fat: 32g
• Carbs: 28g