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Shake Shack

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    There are several secrets that had to be unlocked to make this burger a satisfying hack of the signature sandwich from the rapidly expanding New York chain. First, our burger must include a spot-on facsimile of the secret ShackSauce. I got a sample of the sauce from one of our Vegas Shake Shacks and determined the seven common ingredients, including pickle juice, that come together for a great clone.

    Second, our burger must be made with a special ground mix of four different cuts of beef and the patties need to be cooked the right way. I tested many combinations of meat until I landed on a flavorful blend of chuck, brisket, skirt steak, and short ribs. If you don't have a meat grinder at home, you can have your butcher grind these for you. At the restaurant, the ground beef blend is formed into 1/4-pound pucks that are smashed onto the grill with a metal press. Grab a strong spatula and heat up a heavy skillet.

    And third, you'll need some soft buttered-and-toasted potato buns to hold it all together. Shake Shack uses Martin's rolls which are not cut all the way through, allowing the buns to be hinged open for loading. If you can’t find Martin’s, any soft potato rolls will do.

    Follow the easy steps below and soon you’ll be biting into a perfect re-creation of the famous cheeseburger that helped this chain grow from a single food cart in New York City to over 70 stores in just 15 years.

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