Copycat Shake Shack

Categories: Sandwiches- burgers- wraps

Ingredients

• 1 lb. 80% lean ground beef
• 1/4 up mayonnaise
• 1 1/2 tsp. pickle juice
• 1 1/2 tsp ketchup
• 1 tsp.m yellow mustard
• 1/4 tsp. paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 2 Tbsp. unsalted butter
• 4 potato bread hamburger buns
• 2 Tbsp. vegetable oil
• Salt and ground black pepper to taste
• 4 slices American cheese
• 1 small tomato, thinly sliced
• Green leaf lettuce
• Dill pickle chips, optional

Directions

1. Divide and shape beef into four balls, each about the size of a golf ball. Place beef on a parchment paper-lined plate and cover with plastic wrap. Place plate in freezer for 10 minutes to chill, bur not freeze, the meat
2. While meat is chilling, make the sauce by whisking mayonnaise, pickle juice, ketchup, yellow mustard, paprika, garlic powder and onion powder in a small bowl Cover and refrigerate until ready to use.
3. Heat 2 Tbsp. butter on a griddle or in a large skillet over medium-high heat. When butter melts, add buns, cut sides down, to the pan. Toast buns until cut sides are browned, about 2 minutes. Remove buns from pan and set aside.
4. Remove beef from freezer. Add 2 Tbsp. vegetable oil to pan and increase heat to high. Once oil begins to smoke, add beef, one at a time to pan, immediately flattening with a heavy spatula to 1/2-inch thick. Season raw side with salt and pepper. Cook until first side is a dark brown with crisp edges, about 3 minutes. Flip carefully, and cook about 3 minutes more.
5. Move cooked patties to the bottoms of the toasted buns. Top patties with tomato, lettuce and pickles. Spread top buns with sauce and place on burgers to close. Serve immediately.

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