CopyCat Shake Shack burgers

Ingredients

• 1kg ground beef 18% fat or more (fat is flavour)

• 6 Potato rolls recipe here or any burger buns

• Butterhead letuce

• Fresh large tomatoes

• Easy singles

• Smokey Streaky bacon

• Roasted peppers in a jar I used frontier foods sweet roasted peppers

• Mayonnaise

• Dijon mustard

• Cayenne pepper

• Ketchup

• Dill pickle brine

Processes

For a classic shack burger as seen on the left above.

1. Split the meat up into burger-sized balls and place in the fridge until cooking you want these to be as cold as possible.

2. Prepare the lettuce and tomato. Separate the lettuce into leaves and wash and dry it. slice the tomatoes into slices and season with salt and pepper.

3. Butter the buns you have decided on and put them face down in a frying pan, toast until golden brown.

4. Heat the pan until smoking hot and add some oil.

5. Remove the meat from the fridge place one or two balls onto the pan and smash firmly down with a spatula, season generously with salt and pepper.

6. Flip the burger trying to keep as much of the crust that has formed on the burger as possible, season the other side as before, and cook for 1-2 mins before adding an easy single until melty.

7. Add the cooked patty to the bun and top with your seasoned tomato, lettuce, and the shack sauce (recipe follows).

For the Smoke Shack seen on the right above.

1. Cook some Smokey streaky bacon in the oven.

2. Butter the buns you have decided on and put them face down in a frying pan toast until golden brown.

3. Heat the pan until smoking hot and add some oil.

4. Remove the meat from the fridge place one or two balls onto the pan and smash firmly down with a spatula, season generously with salt and pepper.

5. Flip the burger trying to keep as much of the crust that has formed on the burger as possible, season the other side as before, and cook for 1-2 mins before adding an easy single until melty.

6. Add the cooked patty to the bun and top with the pepper, chopped up and bacon, and top with shack sauce.

For the shack sauce

combine 1/2 a cup of mayo, 1 tablespoon of Dijon mustard, 3/4 cup Ketchup, 1 teaspoon dill pickle brine, a dash of cayenne pepper, and season to taste with salt and pepper (Recipe adapted from “Shake Shack Recipes & Stories by Randy Garutti & Mark Rosati)