THE SHACKBURGER

Serves 4.

Note: “Like most deceptively simple things, it took us years to get it right, but now you can master burger perfection in five minutes,” write Randy Garutti and Mark Rosati in “Shake Shack: Recipes & Stories.”

• 4 hamburger potato buns

• 4 tbsp. unsalted butter, melted

• 4 tbsp. ShackSauce (see recipe)

• 4 pieces green leaf lettuce

• 8 (1/2-in.) slices ripe plum tomato

• 1 lb. very cold (but not frozen) ground beef, divided into 4 pucks

• 1/2 tsp. Our Salt & Pepper Mix (see recipe)

• 4 slices American cheese

Directions

Heat a cast-iron griddle over medium-low heat until warm. Meanwhile, open the hamburger buns and brush the insides with melted butter (a soft brush is helpful here). Place the buns, buttered-side down, on the griddle and toast until golden brown, about 2 to 3 minutes. Transfer buns to a plate. Spoon the ShackSauce onto the top bun. Add a piece of the lettuce and 2 slices of the tomato.

Increase the heat to medium and heat the griddle until hot, 2 to 3 minutes.

Evenly sprinkle a pinch of Our Salt & Pepper Mix on top of each puck of ground beef.

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.) Evenly sprinkle another big pinch of Our Salt & 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 2 1/2 minutes. Slide one of the spatulas beneath the burger to release it from the griddle and scrape up the caramelized brown crust. Use the other spatula to steady the burger and keep it from sliding. Flip the burgers. Put the cheese on top and cook the burgers for 1 minute longer for medium. Cook more or less, depending upon your preference.

Transfer cheeseburgers to prepared buns and enjoy.

Nutrition information per serving with sauce:

Calories 580 Fat 42 g Sodium 990 mg

Carbohydrates 23 g Saturated fat 17 g Total sugars 4 g

Protein 29 g Cholesterol 125 mg Dietary fiber 2 g

Exchanges per serving: 1 ½ starch, 3 ½ medium-fat protein, 4 ½ fat.

 

SHACKSAUCE

Makes about 1/2 cup.

Note: From “Shake Shack: Recipes & Stories.” “We’re surely not going to publish THE formula for our secret sauce,” write Randy Garutti and Mark Rosati. “But this recipe comes pretty darn close with home ingredients. It’s our homage to everything sweet, salty, sour and smoky that’s ever been put on top of a burger.”

• 1/2 c. mayonnaise (Shake Shack uses Hellmann’s)

• 1 tbsp. Dijon mustard

• 3/4 tsp. ketchup (Shake Shack uses Heinz)

• 1/4 tsp. pickling brine from kosher pickles (the “juice” in the jar)

• Pinch of cayenne pepper

Directions

In a small mixing bowl, combine mayo, mustard, ketchup, pickling brine and cayenne pepper, and stir until well combined. Sauce will keep, covered, in the refrigerator for up to 1 week.

Nutrition information per 1 tablespoon:

Calories 90 Fat 10 g Sodium 135 mg

Carbohydrates 0 g Saturated fat 2 g Total sugars 0 g

Protein 0 g Cholesterol 5 mg Dietary fiber 0 g

Exchanges per serving: 2 fat.

 

OUR SALT & PEPPER MIX

Makes about 1/2 cup.

Note: From “Shake Shack: Recipes & Stories,” by Randy Garutti and Mark Rosati. “Use the mixture to season our burgers as they cook,” write the authors. “You’ll see why we call for a pinch or two of the mixture in every recipe.”

• 1/2 c. kosher salt

• 1/2 tsp. freshly ground pepper

Directions

In a small bowl, combine salt and pepper.