There’s nothing like whipping up a DIY burger at home, and if you’re missing familiar tastes from your favourite burger joints around the UAE, Shake Shack has just the recipe.
Here you’ll find Shake Shack’s recipe (thanks to its culinary director Mark Rosati) for its famed ShackBurger – the ShackSauce included. If there’s one tip to take away: make sure you get a good sear on those puck-size patties we love whether dining in or out.
Looking for recipes of delicious dishes from the best restaurants around? We’ve gathered a lengthy list of them right here. Now, onto grilling some Shake-tastic burgers…
• ½ cup Hellman's mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Heinz ketchup
• ¼ teaspoon dill pickle brine
• Pinch cayenne pepper
In a small bowl, stir all of the sauce ingredients until smooth, then set aside.
• 4 hamburger potato buns
• 4 tablespoons unsalted butter, melted
• 4 pieces green-leaf lettuce
• Eight ¼-inch slices plum tomatoes
• 1 pound cold ground beef, formed into four 1-inch-thick pucks
• Salt and freshly ground pepper, to taste
• 4 slices American cheese
Heat a large cast-iron skillet over medium-low heat. Meanwhile, open the hamburger buns and brush both sides with the melted butter.
Working in two batches, place the buns onto the heated skillet, buttered-sides down, and cook until golden brown for two to three minutes.
Transfer to a plate and spoon one tablespoon of sauce on each top bun, along with a piece of lettuce and two slices of tomato.
Increase the heat to medium and let the pan heat up for two to three minutes. On a plate, season both sides of each puck of ground beef with salt and pepper.
Place then into the cast-iron skillet, leaving plenty of room between them. Using a large, sturdy metal spatula, firmly smash each puck into a ⅓-inch-thick round patty.
Cook the burgers without touching them until the edges are brown and crisp, 2½ minutes, then flip them. Place a slice of American cheese on each burger and continue to cook until medium, 1 minute more.
Transfer a cheeseburger to each bottom bun, then sandwich with the top bun and lettuce and tomato, and serve.
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