Shake Shack Burger (popsugar)

Shack Sauce

1/2 c mayonnaise
1 T ketchup
1 T yellow mustard
4 slices kosher dill pickles
1/4 t garlic powder
1/4 t paprika
pinch cayenne pepper

Combine mayonnaise, ketchup, mustard, pickles, garlic powder, paprika and cayenne in a food processor and process until smooth. Transfer to a squeeze bottle. Makes about 3/4 cup sauce.

Burgers

8 oz ground beef sirloin
4 oz ground beef chuck
4 oz ground beef brisket
2 T butter, at room temp
4 potato burger buns, such as Martin’s Sandwich Rolls
4 T Shack Sauce
4 leaves of green leaf lettuce
8 slices ripe plum tomatoes
1/2 t vegetable oil
Kosher salt
black pepper, freshly ground
4 slices yellow American cheese

Gently mix together the sirloin, chuck and brisket in a mixing bowl until just combined. Form into 4 patties, each about 2″ tall and 2 1/2″ wide. Refrigerate until ready to cook. Split open buns and spread with a thin coating of butter, then toast in a skillet until brown, about 1 min. Using a squirt bottle, drizzle about 1 T Shake Sauce on the top half of each bun. Place 1 lettuce leaf and 2 slices of tomato on top half of each bun. Add oil to a large, heavy-bottomed skillet, then heat over medium-high heat until just beginning to smoke. Generously season beef patties on top side with salt and pepper, then transfer, seasoned side down, to the hot skillet. Use a heavy, flat spatula to press down and lightly flatten the beef patties. Season top-facing side with salt and pepper. Cook until a crisp brown crust has formed, about 2 min. Carefully loosen any crusty parts of the burger patties from the skillet, and flip over. Top each patty with 1 slice of American cheese and cook until the cheese has melted, about 1 min longer. Transfer patties to burger bun bottoms, top with the the top bun (including tomatoes and lettuce), and serve hot.

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