Every month we head out to dinner with two couples for monthly dinner club, we get to catch up on life and get to try out restaurants that are new to us. When the emails start flying back and forth, and once the date is set, the next all important question is where should we go? I am pretty sure we haven’t been to the same place twice. Back in October, I distinctly remember my friend Katie asking if there was anywhere we were dying to try, my response was Shake Shack. One had recently opened in Philly and I couldn’t wait to get my hands on a burger (and chocolate shake) from there. Of course, we like to go fancy when it comes to dinner club so it didn’t make the cut. Fortunately, Blair and I were going to a Penn football game so we planned to have dinner at Shake Shack afterwards. It was heavenly and reminded me of why I love burgers, french fries, and milkshakes so much. When I saw this recipe floating around on some of my friends’ blogs, I needed to get in on the action.
These burgers come together in no time, we ended up doing ours on the grill, which also works just as well as the skillet. The difference between these burgers and any other one I have tried is the cooking method and the sauce. I smothered my burger with the sauce, going over the recommended 1-2 teaspoons. The patties end up on the thinner side (which I love) and they get a nice crust on them while still being juicy on the inside. I wasn’t happy with my picture of these, but I just had to share them with you guys just in case you were looking for a showstopper burger for the 4th! Until I get back into the city, I will gladly make these babies at home all summer long.
Shake Shack Burgers
For the sauce:
1/4 cup mayonnaise
1/2 tablespoon ketchup
1/2 tablespoon yellow mustard
2 slices kosher dill pickle, finely chopped
1/8 teaspoon garlic powder
1/8 teaspoon paprika
Pinch cayenne pepper
For the burgers:
1 1/4 pounds ground sirloin
Kosher salt and fresh-ground black pepper
1/2 teaspoon vegetable oil
1 tablespoon butter, softened
4 burger rolls, preferably potato
4 leaves lettuce, tops of leaves only
4 slices ripe tomatoes, center-cut preferred
4 slices American or cheddar cheese
What you’ll do:
In a small bowl, whisk together the sauce ingredients until combined, set aside.
Using your hands, shape the ground beef into 4 patties. Season the tops of the patties liberally with salt and pepper. Using a paper towel, rub vegetable oil on a large stainless steel skillet, then place over medium-high heat until just beginning to smoke. When skillet is just barely smoking, place the patties seasoned side down into the skillet. With the back of a spatula, flatten the patties until they are about 4 inches wide. Season the tops with salt & pepper, cook until a nice crust forms, about 3-4 minutes. Flip burgers and top each with one slice of cheese. Cover and cook until cheese melts.
While the burgers are cooking, split the buns and spread the butter on the tops and bottoms of all 4 rolls. Place under the broiler until golden brown, alternatively use a toaster or toaster oven. Once the buns are toasted, top with 1-2 teaspoons of sauce. On the top bun, add the lettuce and tomato. Set prepped buns on parchment paper.
Once the patties are cooked, transfer to the bottom bun and cover with toppings and bun tops. Wrap in parchment paper and let sit for 1-2 minutes for the flavors to meld. Unwrap and serve immediately.