The Great American Shake Shack Burger
With Shake Shack Sauce
Our Mise En Place is
The Burger
2 ¼ lb 80/20 Ground Chuck Patties
2 Slices of American Cheese
Salt & Pepper
Cast Iron Skillet
The Bun
Martin’s Potato Roll
Melted Unsalted Butter
Cast Iron Skillet
The Sauce
½ Cup of Mayonaise
1 Tablespoon of Dijon Mustard
1 Teaspoon Heinz Ketchup
¼ Teaspoon Dill Pickle Juice
Pinch of Cayenne Pepper
The Toppings
Iceberg Lettuce
Sliced Red Onion
Sliced Tomato
For the burgers. Place two ¼ lb portions of the ground chuck onto a plate. You can form them into patties if you want, season them with salt and pepper, and turn your skillet onto medium high. Place the patties into the hot skillet and smash them flat using a spatula. Be sure that you only smash them once; some people have a tendency to continuously flatten the burgers on the grill or in the pan; this doesn’t help the burger cook faster; rather, it squeezes out the juices. Smash it only once. Cook the burger for 2 ½ minutes, then flip the burger over and add a thick slice of American cheese.
For the sauce, combine the mayonnaise, the Dijon mustard, the ketchup, the pickle juice, and the cayenne pepper, and stir everything together until all of the ingredients are mixed thoroughly.
To get the buns ready, brush some melted butter onto the inside of the bun and place it onto a hot pan or skillet; the bun should turn golden brown with a slight crisp after a minute or two.
While the buns are in the pan, go ahead and slice up the red onion and tomatoes, and set them aside with your lettuce. Its time to start building the burger. Place the bun onto the plate, add a tablespoon of the sauce onto each side of the bun, then add the two cheeseburger patties, and the toppings, and you’re done!
And there it is! An all-American double cheese Shake Shack burger. Served on a buttered and toasted Martin’s potato roll, topped with a home-made Shake sauce, and fresh cold crisp toppings.
It was delicious!
Until next time,
Bon Appetit.
Ciao,
Mark
With Shake Shack Sauce
Our Mise En Place is
The Burger
2 ¼ lb 80/20 Ground Chuck Patties
2 Slices of American Cheese
Salt & Pepper
Cast Iron Skillet
The Bun
Martin’s Potato Roll
Melted Unsalted Butter
Cast Iron Skillet
The Sauce
½ Cup of Mayonaise
1 Tablespoon of Dijon Mustard
1 Teaspoon Heinz Ketchup
¼ Teaspoon Dill Pickle Juice
Pinch of Cayenne Pepper
The Toppings
Iceberg Lettuce
Sliced Red Onion
Sliced Tomato
For the burgers. Place two ¼ lb portions of the ground chuck onto a plate. You can form them into patties if you want, season them with salt and pepper, and turn your skillet onto medium high. Place the patties into the hot skillet and smash them flat using a spatula. Be sure that you only smash them once; some people have a tendency to continuously flatten the burgers on the grill or in the pan; this doesn’t help the burger cook faster; rather, it squeezes out the juices. Smash it only once. Cook the burger for 2 ½ minutes, then flip the burger over and add a thick slice of American cheese.
For the sauce, combine the mayonnaise, the Dijon mustard, the ketchup, the pickle juice, and the cayenne pepper, and stir everything together until all of the ingredients are mixed thoroughly.
To get the buns ready, brush some melted butter onto the inside of the bun and place it onto a hot pan or skillet; the bun should turn golden brown with a slight crisp after a minute or two.
While the buns are in the pan, go ahead and slice up the red onion and tomatoes, and set them aside with your lettuce. Its time to start building the burger. Place the bun onto the plate, add a tablespoon of the sauce onto each side of the bun, then add the two cheeseburger patties, and the toppings, and you’re done!
And there it is! An all-American double cheese Shake Shack burger. Served on a buttered and toasted Martin’s potato roll, topped with a home-made Shake sauce, and fresh cold crisp toppings.
It was delicious!
Until next time,
Bon Appetit.
Ciao,
Mark
