Copycat SmokeShack Burger with ShackSauce and Bacon

Why You’ll Love This Recipe

• Craveable smashed-patty crust with melty American cheese, just like the original.
• Balanced heat from chopped cherry peppers and smoky, crisp bacon.
• House-made ShackSauce-style spread that’s tangy, creamy, and burger-boosting.
• Fast weeknight-friendly method with exact temps, times, and pro griddle tips.

Grocery List

• Produce: Optional: 1 small shallot (for the cherry pepper relish)
• Dairy: American cheese (4 slices), unsalted butter (1 tbsp)
• Pantry: 1 lb 80/20 ground beef, 8 slices applewood-smoked bacon, 4 potato rolls, mayonnaise, Dijon mustard, ketchup, dill pickle relish, dill pickle brine (from a jar), pickled hot cherry peppers (jarred), white vinegar, sugar, kosher salt, black pepper, paprika, garlic powder, neutral oil

Full Ingredients

Burgers

• 1 lb (450 g) ground beef, 80/20, divided into 4 x 4 oz (113 g) balls
• 4 potato rolls (preferably Martin’s), split
• 4 slices American cheese
• 8 slices applewood-smoked bacon
• 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper (for seasoning patties)

ShackSauce-Style Mayo-Mustard-Relish Spread

• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 2 tsp ketchup
• 1 tbsp finely chopped dill pickles or sweet relish
• 2 tsp dill pickle brine (from the jar)
• 1/4 tsp sweet paprika
• 1/4 tsp garlic powder
• Pinch cayenne (optional)

Cherry Pepper Relish

• 1/2 cup pickled hot cherry peppers, seeded and finely chopped
• 1 tsp white vinegar
• 1 tsp sugar
• 1–2 tsp cherry pepper brine (to taste)
• Optional: 1 tsp very finely minced shallot

For Cooking & Toasting

• 1 tbsp neutral oil (canola, grapeseed)
• 1 tbsp unsalted butter, softened
• Parchment squares (about 5 x 5 inches) for smashing

Step-by-Step Instructions

Step 1: Make the ShackSauce-style spread

In a small bowl, whisk together the mayonnaise, Dijon, ketchup, relish, pickle brine, paprika, garlic powder, and cayenne (if using). Taste and adjust with a pinch of salt if needed. Cover and refrigerate at least 15 minutes so the flavors marry.

Step 2: Mix the cherry pepper relish

Finely chop the pickled hot cherry peppers, removing seeds for a milder heat. Stir in the white vinegar, sugar, and 1–2 teaspoons of the pepper brine until the relish is glossy and slightly saucy. Fold in minced shallot if using. Set aside.

Step 3: Cook the bacon

Heat the oven to 400°F (204°C). Arrange bacon on a foil-lined sheet pan and bake until crisp, 15–18 minutes. Transfer to a paper towel–lined plate to drain. Keep warm.

Step 4: Prep the patties and preheat the griddle

Divide the beef into four 4 oz (113 g) balls; do not overwork. Preheat a cast-iron skillet or flat-top over medium-high heat for 8 minutes until very hot (surface temp ~425–450°F/218–232°C). Have parchment squares and a sturdy metal spatula ready.

Step 5: Toast the potato rolls

Spread the cut sides of the rolls with softened butter. Toast, cut side down, in the hot skillet until deeply golden at the edges, 30–45 seconds. Set aside.

Step 6: Smash, sear, flip, and melt

Lightly oil the skillet. Place the beef balls on the hot surface, leaving space. Season the tops evenly with kosher salt and black pepper. Cover each ball with a parchment square and press firmly with the spatula to 1/4-inch thickness, holding pressure for 10–15 seconds to set the crust. Sear without moving for 60–90 seconds until the edges are lacy and well-browned. Scrape under each patty with the spatula to release the crust, flip, and immediately top each with a slice of American cheese. Cook 45–60 seconds more until melted. Cook to your preferred doneness; for food safety, the USDA recommends 160°F (71°C) internal temperature.

Step 7: Assemble the SmokeShack-style burgers

Spread 1–1 1/2 tablespoons of ShackSauce-style spread on each toasted bottom bun. Add the cheesy patty, then 2 slices of bacon. Spoon 1–2 tablespoons cherry pepper relish over the bacon. Swipe the top bun with more sauce, cap the burger, and serve immediately.

Pro Tips

• Use very cold beef for a better smash and crispier crust.
• Press through parchment to prevent sticking and to keep the patty edges lacy.
• If cheese is slow to melt, add 1 teaspoon water to the pan and cover for 10–15 seconds.
• Remove cherry pepper seeds for medium heat; leave some in for extra kick.
• Martin’s potato rolls deliver the classic sweetness and squish that balance the heat and smoke.

Variations

• Double SmokeShack: Use two 2.5–3 oz patties stacked with a single cheese slice between.
• Extra Spicy: Mix a teaspoon of finely minced fresh jalapeño into the cherry pepper relish.
• Lighter Option: Swap in 93% lean turkey and cook to 165°F (74°C); use 1 slice bacon per burger.

Storage & Make-Ahead

ShackSauce-style spread keeps 5–7 days refrigerated. Cherry pepper relish keeps up to 1 month refrigerated. Bacon can be baked 2 days ahead; re-crisp 3–4 minutes at 400°F (204°C). Shape beef balls up to 24 hours ahead; keep chilled and uncovered for 1–2 hours to dry the surface slightly before cooking. Assembled burgers are best eaten immediately; reheating will soften the crust.

Nutrition (per serving)

Approximate per burger: 720 calories; 44 g fat; 44 g carbohydrates; 38 g protein; 3 g fiber; 1,250 mg sodium. Values will vary with brands and portion sizes.