Shake Shack’s New Burger Creations: Recreate the Magic at Home!
Shake Shack, the modern-day roadside burger stand, has consistently delighted burger enthusiasts with its simple yet incredibly flavorful offerings. Their commitment to quality ingredients and innovative flavor combinations has cemented their place as a fast-casual favorite. Recently, Shake Shack introduced some exciting new burger creations that have sent taste buds tingling. While we can’t all make it to a Shake Shack every day, the good news is that with a little effort, you can recreate some of that Shake Shack magic right in your own kitchen. This guide will provide you with detailed recipes and instructions to craft burgers inspired by Shake Shack’s latest menu additions, allowing you to experience that deliciousness whenever the craving strikes.
Understanding the Shake Shack Philosophy
Before we dive into the recipes, it’s essential to understand the core principles that make Shake Shack burgers so special. They focus on:
* **Quality Ingredients:** High-quality beef, fresh produce, and premium sauces are non-negotiable.
* **Simple Preparation:** Shake Shack doesn’t overcomplicate things. They focus on executing the basics perfectly.
* **Balance of Flavors:** The interplay of salty, savory, sweet, and tangy elements creates a harmonious and satisfying bite.
* **Proper Technique:** From perfectly smashed patties to toasted buns, technique matters.
Armed with these principles, let’s explore some inspired recipes.
Inspired Recipe 1: The Spicy ShackMeister Burger
Shake Shack’s ShackMeister Burger is a classic, featuring crispy ShackMeister Ale-marinated shallots and ShackSauce. To add a spicy twist inspired by some of their limited-time offerings, we’ll incorporate some heat.
**Ingredients:**
* **For the Burger:**
* 1.5 lbs Ground Beef (80/20 blend recommended)
* 4 Potato Rolls (Martin’s Famous Potato Rolls are ideal)
* 4 slices American Cheese (high-quality)
* 1 tbsp Canola Oil
* Salt and freshly ground Black Pepper
* **For the Spicy ShackSauce:**
* 1/2 cup Mayonnaise
* 2 tbsp Ketchup
* 1 tbsp Yellow Mustard
* 1 tbsp Sweet Pickle Relish
* 1/2 tsp Garlic Powder
* 1/4 tsp Paprika
* 1/4 tsp Cayenne Pepper (or more, to taste)
* Pinch of Salt
* Pinch of Black Pepper
* **For the Crispy Spicy Shallots:**
* 2 large Shallots, thinly sliced
* 1/2 cup All-Purpose Flour
* 1/2 tsp Chili Powder
* 1/4 tsp Garlic Powder
* 1/4 tsp Onion Powder
* Salt and freshly ground Black Pepper
* Vegetable Oil, for frying
**Instructions:**
1. **Prepare the Spicy ShackSauce:** In a small bowl, combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, garlic powder, paprika, cayenne pepper, salt, and pepper. Mix well and adjust seasoning to taste. Refrigerate until ready to use. The cayenne pepper is key to the spicy kick – adjust the amount to your preference. Taste and adjust. You may want a touch more sweetness, in which case, a tiny bit of sugar works wonders.
2. **Prepare the Crispy Spicy Shallots:** In a medium bowl, whisk together flour, chili powder, garlic powder, onion powder, salt, and pepper. Toss the thinly sliced shallots in the flour mixture, ensuring they are evenly coated. In a medium saucepan or deep fryer, heat vegetable oil to 350°F (175°C). Carefully add the shallots to the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Season immediately with a pinch of salt. These shallots can burn easily, so watch them carefully!
3. **Prepare the Burger Patties:** Gently form the ground beef into four equal-sized patties. Avoid overworking the meat, as this can result in a tough burger. Aim for patties that are slightly larger than the potato rolls, as they will shrink during cooking. Season the patties generously with salt and pepper on both sides. Create a slight indentation in the center of each patty to prevent them from bulging during cooking.
4. **Cook the Burgers:** Heat canola oil in a large cast-iron skillet or griddle over medium-high heat. Once the oil is hot and shimmering, carefully place the patties in the skillet, leaving some space between them. Use a spatula to smash the patties down thin, creating a good sear. Cook for 2-3 minutes per side for medium-rare, or longer if you prefer your burgers more well-done. During the last minute of cooking, place a slice of American cheese on top of each patty and allow it to melt.
5. **Toast the Buns:** While the burgers are cooking, lightly butter the cut sides of the potato rolls. Toast them in a dry skillet or on a griddle until golden brown and slightly crispy. Toasting is important as it prevents the buns from becoming soggy.
6. **Assemble the Burgers:** Spread a generous amount of the Spicy ShackSauce on both the top and bottom buns. Place a cheeseburger patty on the bottom bun. Top with a generous pile of crispy spicy shallots. Place the top bun on top and serve immediately.
**Tips and Variations:**
* **Spice Level:** Adjust the amount of cayenne pepper in the ShackSauce and chili powder in the shallot mixture to control the spice level.
* **Cheese:** While American cheese is traditional, you can substitute other melting cheeses like cheddar, provolone, or pepper jack.
* **Buns:** Martin’s potato rolls are highly recommended for their soft texture and subtle sweetness, but any good-quality potato roll will work.
* **Beef Blend:** An 80/20 blend of ground beef provides the perfect balance of flavor and fat. Avoid using overly lean ground beef, as it can result in a dry burger.
Inspired Recipe 2: The Korean Gochujang Burger
Inspired by the global flavors often explored in limited-edition Shake Shack burgers, this recipe incorporates the umami-rich and slightly spicy Korean fermented chili paste, gochujang, for a unique and flavorful burger experience.
**Ingredients:**
* **For the Burger:**
* 1.5 lbs Ground Beef (80/20 blend recommended)
* 4 Brioche Buns
* 4 slices Provolone Cheese
* 1 tbsp Sesame Oil
* Salt and freshly ground Black Pepper
* **For the Gochujang Mayo:**
* 1/2 cup Mayonnaise
* 2 tbsp Gochujang Paste
* 1 tbsp Rice Vinegar
* 1 tsp Sesame Oil
* 1/2 tsp Sugar
* 1 clove Garlic, minced
* **For the Quick Kimchi Slaw:**
* 1 cup Shredded Cabbage
* 1/2 cup Shredded Carrots
* 2 tbsp Gochujang Paste
* 1 tbsp Rice Vinegar
* 1 tsp Sesame Oil
* 1 tsp Sugar
* 1/4 tsp Ginger, grated
**Instructions:**
1. **Prepare the Gochujang Mayo:** In a small bowl, whisk together mayonnaise, gochujang paste, rice vinegar, sesame oil, sugar, and minced garlic. Mix well and adjust seasoning to taste. Refrigerate until ready to use. The Gochujang paste provides a distinctive fermented chili flavor – start with the recommended amount and add more to your preference. This sauce is the star of this burger, so make sure you love the taste!
2. **Prepare the Quick Kimchi Slaw:** In a medium bowl, combine shredded cabbage, shredded carrots, gochujang paste, rice vinegar, sesame oil, sugar, and grated ginger. Toss well to combine. Let the slaw sit for at least 15 minutes to allow the flavors to meld. This quick slaw adds a tangy and crunchy element that complements the richness of the burger.
3. **Prepare the Burger Patties:** Gently form the ground beef into four equal-sized patties. Avoid overworking the meat. Season the patties generously with salt and pepper on both sides. Create a slight indentation in the center of each patty.
4. **Cook the Burgers:** Heat sesame oil in a large cast-iron skillet or griddle over medium-high heat. Once the oil is hot and shimmering, carefully place the patties in the skillet, leaving some space between them. Cook for 2-3 minutes per side for medium-rare, or longer if you prefer your burgers more well-done. During the last minute of cooking, place a slice of provolone cheese on top of each patty and allow it to melt.
5. **Toast the Buns:** Lightly butter the cut sides of the brioche buns. Toast them in a dry skillet or on a griddle until golden brown and slightly crispy. Brioche buns offer a slightly richer and sweeter flavor than potato rolls, complementing the Korean flavors nicely.
6. **Assemble the Burgers:** Spread a generous amount of the Gochujang Mayo on both the top and bottom buns. Place a cheeseburger patty on the bottom bun. Top with a generous portion of the quick kimchi slaw. Place the top bun on top and serve immediately.
**Tips and Variations:**
* **Gochujang Paste:** Gochujang paste is available at most Asian grocery stores and some supermarkets. Different brands vary in spice level, so adjust the amount to your taste.
* **Slaw Ingredients:** Feel free to add other vegetables to the slaw, such as thinly sliced red onion, scallions, or cucumber.
* **Protein Variation:** This recipe also works well with ground pork or a blend of ground beef and pork.
* **Add an Egg:** Top the burger with a fried egg for an extra layer of richness and flavor. A runny yolk adds a delicious sauce to the burger.
Inspired Recipe 3: The Black Truffle Umami Burger
Truffle oil and umami-rich ingredients combine to create an indulgent and sophisticated burger inspired by upscale burger trends.
**Ingredients:**
* **For the Burger:**
* 1.5 lbs Ground Beef (80/20 blend recommended)
* 4 Pretzel Buns
* 4 slices Gruyere Cheese
* 1 tbsp Olive Oil
* Salt and freshly ground Black Pepper
* **For the Truffle Aioli:**
* 1/2 cup Mayonnaise
* 1 tbsp Black Truffle Oil
* 1 tbsp Grated Parmesan Cheese
* 1 clove Garlic, minced
* 1 tsp Lemon Juice
* Salt and freshly ground Black Pepper
* **For the Caramelized Onions:**
* 2 large Yellow Onions, thinly sliced
* 2 tbsp Olive Oil
* 1 tbsp Balsamic Vinegar
* 1/2 tsp Brown Sugar
* Salt and freshly ground Black Pepper
**Instructions:**
1. **Prepare the Truffle Aioli:** In a small bowl, whisk together mayonnaise, black truffle oil, grated parmesan cheese, minced garlic, and lemon juice. Mix well and adjust seasoning to taste. Refrigerate until ready to use. Be careful not to overdo the truffle oil, as it can easily overpower the other flavors. Start with the recommended amount and add more to taste. A high-quality truffle oil will make a big difference in the final flavor.
2. **Prepare the Caramelized Onions:** In a large skillet, heat olive oil over medium-low heat. Add the thinly sliced onions and cook slowly, stirring occasionally, for 30-40 minutes, or until they are deeply caramelized and golden brown. Stir in balsamic vinegar and brown sugar during the last 5 minutes of cooking. Season with salt and pepper to taste. Caramelizing the onions takes time, but it’s worth the effort, as they add a sweet and savory depth of flavor to the burger. Low and slow is the key!
3. **Prepare the Burger Patties:** Gently form the ground beef into four equal-sized patties. Avoid overworking the meat. Season the patties generously with salt and pepper on both sides. Create a slight indentation in the center of each patty.
4. **Cook the Burgers:** Heat olive oil in a large cast-iron skillet or griddle over medium-high heat. Once the oil is hot and shimmering, carefully place the patties in the skillet, leaving some space between them. Cook for 2-3 minutes per side for medium-rare, or longer if you prefer your burgers more well-done. During the last minute of cooking, place a slice of Gruyere cheese on top of each patty and allow it to melt.
5. **Toast the Buns:** Lightly butter the cut sides of the pretzel buns. Toast them in a dry skillet or on a griddle until golden brown and slightly crispy. Pretzel buns add a slightly salty and chewy texture that complements the rich flavors of the burger.
6. **Assemble the Burgers:** Spread a generous amount of the Truffle Aioli on both the top and bottom buns. Place a cheeseburger patty on the bottom bun. Top with a generous portion of the caramelized onions. Place the top bun on top and serve immediately.
**Tips and Variations:**
* **Truffle Oil:** Use high-quality black truffle oil for the best flavor. Avoid using synthetic truffle oils, as they can have an artificial taste.
* **Cheese:** Gruyere cheese has a nutty and slightly sweet flavor that pairs well with the truffle and caramelized onions. You can also use other melting cheeses like fontina or Swiss.
* **Add Mushrooms:** Sautéed mushrooms, such as cremini or shiitake, can be added to the burger for an extra layer of umami flavor.
* **Arugula:** Arugula adds a peppery bite that can balance the richness of the burger.
The Importance of Quality Ingredients
As mentioned earlier, Shake Shack prioritizes quality ingredients, and so should you when recreating these inspired recipes. Here’s why:
* **Ground Beef:** Opt for a good quality ground beef blend (80/20) from a reputable butcher or grocery store. The higher fat content contributes to a juicier and more flavorful burger.
* **Buns:** Don’t underestimate the importance of the bun. Choose a soft and flavorful bun that complements the other ingredients. Potato rolls and brioche buns are excellent choices.
* **Cheese:** Use real cheese, not processed cheese slices. High-quality American, cheddar, provolone, gruyere – these all melt beautifully and add a distinct flavor.
* **Sauces:** Make your sauces from scratch whenever possible. It allows you to control the ingredients and customize the flavors to your liking. Pre-made sauces often contain artificial flavors and preservatives.
* **Fresh Produce:** Use fresh, high-quality produce. It makes a big difference in the overall taste and texture of the burger.
Mastering the Smashed Burger Technique
Shake Shack is known for its thin, crispy-edged patties. This is achieved through the smashed burger technique. Here’s how to do it:
1. **Use a Hot Surface:** A cast-iron skillet or griddle is ideal for smashing burgers. Make sure it’s preheated to medium-high heat before adding the patties.
2. **Don’t Overwork the Meat:** Gently form the ground beef into balls. Avoid overworking the meat, as this can result in a tough burger.
3. **Smash with Force:** Place the beef balls on the hot surface and immediately smash them down with a sturdy spatula. Use a second spatula or a burger press to apply even pressure.
4. **Scrape and Flip:** Cook for 2-3 minutes per side, or until the edges are crispy and the center is cooked to your desired doneness. Use a metal spatula to scrape the patties off the surface before flipping.
5. **Cheese it Up:** Add cheese during the last minute of cooking and allow it to melt.
Beyond the Burgers: Inspired Sides and Drinks
No Shake Shack experience is complete without some delicious sides and drinks. Here are some ideas to complement your homemade burgers:
* **Crinkle Cut Fries:** Recreate Shake Shack’s signature crinkle cut fries by baking or frying frozen crinkle cut fries according to package instructions. Season with salt and pepper.
* **Cheese Fries:** Top your crinkle cut fries with melted cheddar cheese sauce for a classic comfort food indulgence.
* **Shakes:** Blend ice cream, milk, and your favorite toppings for a creamy and decadent milkshake. Try chocolate, vanilla, strawberry, or coffee flavors.
* **Lemonade:** Freshly squeezed lemonade is a refreshing and tangy beverage that pairs perfectly with burgers. Experiment with different fruit infusions, like strawberry or raspberry.
* **Craft Beer:** Shake Shack often features local craft beers. Choose a beer that complements the flavors of your burger.
Final Thoughts
Recreating Shake Shack-inspired burgers at home is a fun and rewarding culinary experience. By focusing on quality ingredients, proper technique, and creative flavor combinations, you can bring that signature Shake Shack taste to your own kitchen. Whether you’re craving a spicy kick, a Korean-inspired fusion, or a truffle-infused indulgence, these recipes provide a starting point for your burger adventures. So, fire up the grill, gather your ingredients, and get ready to enjoy some seriously delicious homemade burgers!