Shake Shack-Style Burger (Copycat Recipe)

This is a homemade version inspired by the Shake Shack ShackBurger, not the official recipe, and PlanetBurger is not affiliated with Shake Shack. The style is a single smashed patty with a lacy, deeply browned crust, a slice of American cheese, crisp lettuce, tomato and a creamy, tangy sauce on a soft potato bun.

The trick is heat and pressure: a ripping-hot pan and a firm smash in the first few seconds create maximum crust while the thin patty cooks through fast. Our ultimate smash burger covers the technique in more depth, and the best oil for smash burgers helps if your patties stick.

1. Make the sauce. Whisk the mayonnaise, Dijon, ketchup, pickle brine and cayenne together. Chill until needed.
2. Portion the beef. Gently roll the beef into 4 loose balls without packing them tightly. Keep them in the fridge until the pan is hot.
3. Toast the buns. Brush the cut sides of the buns with melted butter and toast in a skillet over medium heat until golden, about 1 minute. Set aside.
4. Heat the pan. Heat a cast-iron skillet or griddle over high heat for several minutes until it is very hot. Add a thin film of oil.
5. Smash. Place 2 balls in the pan, leaving plenty of space. Immediately press each one down hard with a sturdy spatula or burger press to about ⅓ inch thick. Hold for about 10 seconds, then season generously with salt and pepper.
6. Sear. Cook without moving until the edges are lacy and the bottom is deeply browned, 2 to 3 minutes.
7. Flip and melt. Scrape firmly under the patty to keep the crust, flip and add a slice of cheese. Cook about 1 minute more until the cheese melts and the patty reaches 160°F (71°C). Repeat with the remaining beef.
8. Assemble. Spread sauce on the top bun. Layer lettuce and tomato on the bottom bun, add the patty and close the burger. Serve immediately.

• Don't crowd the pan. Two patties at a time keeps the surface hot enough for a real crust.
• Use parchment for smashing. A small square of parchment between the beef and spatula keeps the meat from sticking to the tool.
• Scrape, don't lift. A sharp-edged spatula gets under the crust; a flimsy one leaves the best part behind.
• Want a double? Use two 3 oz (85 g) balls per burger and stack them with cheese between.

Approximately 650 calories per serving. This is an estimate.