Shake Shack-style burgers
Votes: 5
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
These burgers are prepared in the style of the Shake Shack burger chain. Ground beef is divided into equal portions, chilled, and then the patties are pan-fried, flattened with a spatula. A minute before each patty is ready, a slice of cheese is added to melt it. Serve the patties on butter-toasted potato buns with a savory sauce of mayonnaise, ketchup, mustard, relish, and spices, topped with fresh, juicy lettuce and tomato slices.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup mayonnaise
- 2 tsp ketchup
- 1 tsp. yellow mustard
- 2 cups of pickled cucumbers + 1 teaspoon of brine
- A pinch of sugar
- A pinch of cayenne pepper
- 0.5 kg ground beef (20% fat)
- 2 tbsp (30 g) unsalted butter
- 4 potato hamburger buns
- 1 tbsp. vegetable oil
- 4 slices of cheese
- 8 thin tomato slices
- 4 lettuce leaves
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Cooking the dish according to the recipe:
- Blend in a blender or food processor mayonnaise, ketchup, mustard, pickles with brine, sugar, and cayenne pepper until smooth. Transfer to a small bowl and refrigerate.
- Form the ground beef into 4 discs, 5 cm wide and 4 cm thick. Place them in the refrigerator for 20-30 minutes.
- Melt the butter in a large skillet over medium heat. Cut the buns in half horizontally and place them cut-side down in the skillet. Fry until golden brown, about 2 minutes. Transfer to a plate.
- Wipe out the skillet. Increase the heat to medium-high and coat the skillet with vegetable oil. Working in two batches, place the patties in the skillet, spacing them about 7 cm apart, and press firmly with a large spatula (or two small spatulas) to flatten them. Cook, pressing down on the edges of the patties, for about 20 seconds. Season each patty with salt and black pepper.
- Continue cooking until the edges are golden and the beef is darkened, another 1 to 1.5 minutes. Flip the patties; season with more salt and black pepper and top each with a slice of cheese. Continue cooking until the cheese melts around the edges and the patty is cooked through, about 1 more minute.
- Spread mayonnaise sauce on the buns. Serve the patties on buns with tomatoes and lettuce.
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