Grilled Shake-Shack Style Burger

Some days, there is nothing like a hot rich beefy Shake Shack burger topped with melty American cheese squished between a soft potato bun. And, now you can make your own copycat version at home. At Shake Shack, the burgers are griddled, and if you have a backyard griddle, smash away! But you can achieve the same flavors using a hot grill too!


Makes 4 burgers


Grilling Method: Direct/Medium Heat
1          pound 80/20 ground chuck, brisket and short rib mix, or your favorite pre-formed burgers such as Pat Lafrieda, or Schweid & Sons pre-formed burgers

The Seasoned Pantry Fleur de Sel and Kampot Pepper

4          slices American Cheese
4          potato buns
¼          cup unsalted butter, softened


            Hamburger Pickle Chips, optional

            Extra American Cheese, optional

4          crisp lettuce leaves, optional
4          slices ripe tomato, optional

            ShackSauce, optional (see recipe below)


  1. Being careful not to over-work the meat, mix until just combined and gently divide the meat into four pieces of equal size. 


  1. Make into a ball and flatten until it is about 4 inches in diameter. Alternatively, use Pat LaFrieda or Schweid & Sons pre-formed burgers.


  1. Preheat the grill with all burners on high and make sure that the cooking grates are clean.  Once clean, reduce the heat to a medium direct heat.


  1. Using the Bamboozle Prep ‘n Serve, bring everything to the grill.


  1. Season one side of the burger with The Seasoned Pantry Fleur de Sel and Kampot Pepper.


  1. Place the seasoned side of the patty directly on the cooking grate and grill for 4 minutes with the lid down. Season the top of the patties and turn over to cook the uncooked side.  Continue grilling 3 more minutes.


  1. Top each burger with a slice of cheese and cook 1 more minute with the lid down. Remove and let patties rest. 


  1. Meanwhile, if desired, butter both sides of the rolls and grill the buns over Direct Medium heat until lightly toasted, about 1-2 minutes.


  1. Serve immediately on the buttered rolls with optional ShackSauce, pickles, lettuce leaf, and tomato.



adapted from Shake Shack: Recipes & Stories

Makes a generous ½ cup


1/2       cup Hellman's mayonnaise
1          tablespoon Dijon mustard
¾         teaspoon Heinz ketchup
1/4       teaspoon kosher dill pickle brine, plus finely chopped pickles
              Pinch of cayenne pepper


Mix ingredients in small bowl and refrigerate covered.

  Recipes by Elizabeth Karmel

Elizabeth Karmel is a grilling and barbecue expert, Southern chef, writer and author of four grilling and barbecue cookbooks, and the founder of and What’s 4 Dinner.