Skip the line: How to make your own Shake Shack burger right at home

Shake it off: You can make this delicious Shake Shack burger right at home. Photos by Lauren Page Richeson.

Shake it off: You can make this delicious Shake Shack burger right at home. Photos by Lauren Paige.

Burgers: Everyone love them … some of us (me) more than others. When I lie awake at night, I dream of beef.

This glorious city has so many burger options, however nothing quite fills my carnivorous cravings like a hot and juicy double ShackBurger. For just under $8, you can’t beat it. But what about those late nights when they’re closed? (Shake Shack closes at 11pm.) Or let’s say, you just don’t want to wait in line with tourists? While Shake Shack has opened many locations throughout the city since the OG in 2004, you won’t always be near one when the craving strikes. But why should that stop you from complete burger satisfaction? Here’s how to create your own ShackBurger, #lpfedme style. Get ready to hack the shack.

THE BUN

A standard potato bun is all you need.

A standard potato bun is all you need.

No big secret here, the star on top of this beef tree is Martin’s Potato Rolls. You can’t miss them; and have probably seen them in every grocery store throughout the city. Your local bodega might even stock them. Simple, sweet and oh so soft. The perfect burger bun. And the bonus? You can use the leftovers for egg sandwiches the next morning.

THE BEEF

Shake Shack prides itself on using high-quality, local beef and luckily you can too (even if you don’t have that Pat LaFrieda plug). The best option is to head over to your Whole Foods meat department and ask for Ground Angus or Sirloin ($9.99/lb). It’s a few bucks more than your regular grade beef but, when you taste the juice running down your chin, you’ll certainly thank me!

THE TOPPINGS

There's no "topping" this array.

There’s no “topping” this array.

For the signature burger, it’s straight cookout style. Lettuce, Roma tomatoes (two slices); plus onions and dill pickles are optional add ons.

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For optional Smoke Shack upgrade.

For optional SmokeShack upgrade.

If you are looking for something a little less tame, go for the homemade Smoke Shack. Spice your life up with some diced pimento peppers and if you are feeling really luxurious, you can throw in some chopped prosciutto or top it with some Applewood Smoked Bacon.

THE CHEESE

Shake Shack goes with the classic American cheese, but as #lpfedme always says, Cheddar is always better. Go for the cheddar. That’s it, that’s the whole thing.

THE SAUCE

The sauce is boss.

The sauce is boss.

Shack sauce is not “secret;” they’re even willing to give you a side of it if you ask at the register. Don’t overlook this part! It’s almost as important as the burger patty itself. A good sauce is what takes a great burger to the next level. So, now that everyone has their own version, I’ll start you guys off with mine…with the proper ratios…

Mayo, Ketchup, Worcestershire, pickle juice and garlic salt. Try not to bathe in it.

MAKE MAGIC

Ingredients:

1 Pack of Martin’s potato rolls

1 pound ground angus or sirloin beef

½ pound of cheddar cheese, sliced
1 cup of sliced dill pickles
2 cups of pimento peppers, diced
2 roma tomatoes, sliced
1 medium white onion, sliced
1 cup of prosciutto or apple wood bacon, diced

½ cup of mayo
¼ cup Worcestershire sauce
¼ cup pickle juice
2 teaspoon garlic salt
1 tablespoon olive oil
1 teaspoon salt

A lil extra salt, pepper & Worcestershire to taste

COOKING THE BEEF

We've got no beef with this beef.

Use your knuckle to make an indent; it helps the burgers cook evenly.

Mix together your beef with salt, pepper, a dash of garlic salt and a dash of the Worcestershire. You want to let the meat chill for about 10 minutes and then form it into patties (depending on your size you should be able to get 4-5 hearty sized burgers). With your knuckle, place a small indent in the center of the burger (this is a trick my Dad, the Grill Master, taught me) it will help your burgers cook evenly.

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Light up your grill for best burger results.

Light up your grill for best burger results.

If you are grilling (like me) light up your grill and place your burgers on indirect heat, cook until they reach your preferred temperature (medium = three mins one side, flip, five mins on the other).

Top with your cheese.

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Cheddar is better.

Cheddar is better.

Alternatively, you can cook them in a cast iron pan over medium-high heat using olive oil or butter.

THE SAUCE

Mix the mayo, pickle juice, ketchup, garlic salt and Worcestershire in a bowl until creamy.
Feel free to add more or less to the mix as you taste it.

THE PEPPERS

Pimentos, pickles and bacon or prosciutto.

Pimentos, pickles and bacon or prosciutto.

Dice up the Pimentos, ½ cup of the Dill Pickles and the Bacon or Prosciutto.
In a pan, heat 1 tablespoon of olive oil on medium-low heat, when the oil is hot add the bacon/ prosciutto, let this cook for about 1 minute. Add the Pepper and Pickles and saute until soft (about 1 minute). Remove from heat, sprinkle with a dash of salt.

STACK IT

To make it a SmokeShack, add the peppers onto your burger.

To make it a SmokeShack, add the peppers onto your burger.

Spread the glorious sauce on the bottom and top of your buns. Lay the cheeseburger on the bottom. Delicately place your toppings: Pickles, tomatoes, onions and lettuce or, if you want a SmokeShack, few spoonfuls of the peppers mix and top with a bun.

DEVOUR

All that delicious Shake Shack, and none of the tourists.

The ShackBurger and SmokeShack: All that delicious Shake Shack, and none of the tourists.

Try not to get your tears of joy on your burger while you eat it. For added authenticity, set an alarm on your phone when it’s time to eat; it will feel like you’re at the Shack with your buzzer going off.

For more cooking tips that are one cup Julia Child with a dash of Beyonce, follow Lauren: @theladypaige.

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