Copycat Shake Shack ShackBurger with ShackSauce

Why You’ll Love This Recipe

• Authentic smash-burger technique for that lacy, ultra-crispy crust.
• Soft, buttery potato rolls that cradle a juicy, high-fat patty.
• Balanced ShackSauce-style dressing with mayo, mustard, and tangy pickle brine.
• Fast weeknight-friendly method with big, burger-joint flavor.

Grocery List

• Produce: Green leaf lettuce, ripe tomato, dill pickles (for brine)
• Dairy: American cheese slices, unsalted butter, mayonnaise
• Pantry: Potato rolls, Dijon mustard, yellow mustard, paprika, garlic powder, onion powder, kosher salt, black pepper, neutral oil

Full Ingredients

ShackSauce-Style Mayo–Mustard–Pickle Brine Dressing

• 1/2 cup (120 g) mayonnaise
• 1 tbsp (15 g) Dijon mustard
• 1 tsp (5 g) yellow mustard
• 1 1/2 tbsp (22 ml) dill pickle brine (from the jar)
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp sweet paprika
• 1/2 tsp sugar
• Optional: 2 tsp finely minced dill pickles for texture

Burgers & Buns

• 1 lb (454 g) 80/20 ground beef, very cold
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp neutral oil (canola or avocado) for the griddle
• 4 potato rolls, split
• 2 tbsp unsalted butter, softened

Toppings

• 4 slices American cheese
• 4 green leaf lettuce leaves, dried
• 4 tomato slices, 1/4 inch thick

Step-by-Step Instructions

Step 1: Make the ShackSauce-style dressing

In a small bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, dill pickle brine, garlic powder, onion powder, paprika, and sugar until smooth. For extra texture, stir in the finely minced pickles, if using. Cover and refrigerate for at least 10 minutes to meld flavors.

Step 2: Prep toppings and buns

Wash and dry the lettuce; slice the tomato into neat 1/4-inch rounds. Split the potato rolls and spread the cut sides with softened butter. Set aside. Keeping everything organized makes assembly fast once the patties are cooked.

Step 3: Preheat a ripping-hot griddle

Place a cast-iron skillet, carbon steel pan, or flat-top griddle over medium-high heat for 8–10 minutes until surface temperature reaches 450–500°F. Lightly film with neutral oil and heat until just shimmering. High heat is essential for a crisp, lacy crust.

Step 4: Portion the beef into loose balls

Divide the cold ground beef into four portions of 4 oz (113 g) each. Roll each portion into a loose ball—do not compact. Keep the balls chilled until the moment they hit the griddle; cold fat equals better browning and juiciness.

Step 5: Smash and sear

Working in batches of two, place two beef balls on the hot griddle, spaced well apart. Immediately cover the first ball with a small square of parchment and press straight down with a stiff metal spatula (or a meat press) for 10–12 seconds to form a thin patty about 1/4 inch thick with wispy edges. Repeat with the second ball. Remove parchment, then season the exposed surfaces with kosher salt and black pepper. Do not move the patties. Cook 60–90 seconds, until the edges are deeply browned and lacy and juices begin to bubble through.

Step 6: Flip, cheese, and toast buns

Scrape firmly under each patty with a thin metal spatula to release the crust and flip. Immediately top each with a slice of American cheese. Cook 30–45 seconds more, until the cheese melts and the patty reaches about 155–160°F. While the second side cooks, toast the buttered rolls cut-side down on a free spot of the griddle for 30–45 seconds until golden.

Step 7: Build the ShackBurgers

Spread a generous layer of the ShackSauce-style dressing on the bottom bun. Add a lettuce leaf and a tomato slice. Top with the cheesy patty. Spoon a light swipe of sauce on the top bun, cap the burger, and serve immediately while hot and crisp.

Pro Tips

• Use parchment squares when smashing to prevent sticking and keep the spatula clean.
• Season after smashing, not before, to avoid drawing moisture out of the meat too early.
• Invest in a thin, sharp-edged metal spatula to scrape up every bit of the browned crust.
• Cook no more than two patties at a time to maintain pan temperature.
• For the most authentic texture, keep the beef cold until it hits the ripping-hot surface.

Variations

• Double ShackBurger: Make two thinner 3 oz patties per burger; smash separately, cheese the top patty, and stack.
• Spicy Shack: Add 1–2 tsp hot sauce or a pinch of cayenne to the dressing, and layer pickled jalapeños under the patty.
• Griddled Onions: Scatter 1/4 cup thinly sliced onions on the griddle and smash the beef directly on top for an oniony crust.

Storage & Make-Ahead

The dressing can be made up to 7 days ahead and refrigerated in an airtight container. Portion beef into balls up to 8 hours ahead; keep covered and chilled. Leftover cooked patties keep 2–3 days refrigerated; reheat on a hot skillet for 1–2 minutes per side to re-crisp. You can freeze raw beef balls up to 1 month; thaw overnight in the fridge before cooking. Buns are best toasted to order.

Nutrition (per serving)

Approximate for one burger with 1 tbsp sauce: 680 calories; 35 g protein; 30 g carbohydrates; 45 g fat; 1.5 g fiber; 1,000–1,200 mg sodium.