Saturday, January 16, 2016

Homemade Shake Shack!

If you've ever been to NYC or ever plan on coming, you know you have to eat at a Shake Shack. Its like your initiation as a true New Yorker. You have to say you have bit into one and tasted all the delicious hype. Its like Cali's In & Out or Louisiana's Cafe Du Monde.

But if your lazy like me and don't want to leave the comfort of your own home, you can do what I do and make them at home! 

All you will need is :

1 Pound of Ground Beef 
Martin Potato Buns 
Some Buttah to Shmear
Head of Lettuce 
Slices of Tomato
American Yellow Cheese 
The Famous Shack Sauce (Recipe Below!) 
Salt & Peppah to Taste
& if you want to go all out grab a bag of frozen fries. 

Making the burgers is pretty straight forward, fry the meat, melt the cheese, top it with all the goods, and chomp right into it. But there are a couple of tips I think make a really good fake Shack Burger.

First things first, the Shack Sauce is the key. This is the number one difference to all burgers. If the only thing you make is this, you are already ahead of the game. 

The ingredients you need are: 

1/2 cup mayo 

1 Tablespoon Ketchup

1 Tablespoon Mustard

1/4 paprika 

1 Tablespoon Pickle Juice

Pinch of Cayenne Pepper 

Pinch of Paprika 

***You can keep this in the fridge in an airtight container for a while!***

Tip 2: You can't forget to shmear that buttah on those potato rolls and then toast them to perfection. Its practically the cherry on top. Also the Martin Potato brand is the exact buns used at real Shake Shacks!

At this point I like to throw the fries in the oven, so by the time your burgers are done your fries will be hot and crispy. As they all should be. I used the OreIda brand, they're my go to bag of frozen fries.  

Tip 3: Making the burger meat into little pucks that look like the ones above is one reason why their burgers are so juicy. It has to do with the fats not fully being rendered out in the center. There's some weird science to this method of cooking the burgers and it's the legit way of making them. Basically, the idea is that you cook the pucks, then once it has its crust, squish 'em thin, flip 'em, and cook to medium. 
Danny Meyer, the owner of Shake Shack even patented the tools he used to squish the patties!

The method & science behind the magical burgers:

My make shift version... hahaha. You gotta do whatcha gotta do. Ya know? 


Tip 4: Dip the fries in your Shack Sauce, its the bomb. 


  1. Wow this looks delicious and definitely a better alternative if you don't want to leave the house. Great post.