Shake Shack Copycat Recipes
Shake Shack's smashed burgers and crinkle-cut fries are worth the hype. Make them at home for a fraction of the price.
4 recipes
Shake Shack turned a Madison Square Park hot-dog cart into a global better-burger brand on the strength of a few well-executed ideas: a smashed patty made from a custom beef blend, a soft potato bun, and the tangy ShackSauce. The ShackBurger is a thin, crisp-edged smashburger with American cheese, lettuce, tomato, and that sauce; the Shroom Burger is a vegetarian showpiece, a portobello cap stuffed with melted cheese, breaded, and deep-fried until it oozes; and the Chick'n Shack is a crisp fried chicken sandwich. Our Shake Shack copycats cover the ShackBurger, the ShackSauce (start here, it makes everything better), the deep-fried Shroom Burger, and the Chicken Shack.
Frequently Asked Questions
What's in ShackSauce?
A creamy, tangy sauce in the Thousand Island family: mayo, ketchup, a mustard, pickle, and a little spice. Our copycat balances the tang and subtle heat that makes it Shake Shack's rather than just any burger sauce. It keeps about a week refrigerated.
What kind of bun does Shake Shack use?
A soft, squishy potato roll, lightly toasted in butter. The pillowy bun is part of the signature texture, so skip the crusty roll.
How do I make the smashed patty?
Use 80/20 (or a brisket-blend) beef, smash loose balls hard on a hot griddle, salt after smashing, and flip once. The crisp, craggy edges come from maximum beef-to-metal contact and not moving the patty.
How is the Shroom Burger made?
A whole portobello cap is stuffed with melted muenster and cheddar, breaded, and deep-fried until crisp and molten inside. It's the cult vegetarian option; chilling the breaded mushroom first keeps the cheese from leaking.
Is the Chick'n Shack fried or grilled?
The classic is a crispy fried chicken breast with lettuce, pickles, and a buttermilk herb mayo. Our copycat gets the crust crisp and the chicken juicy.