Fake Shack Burger Sauce Recipe

Many people have waxed poetic about the Shake Shack burger, and I, while usually adverse to hype, couldn’t agree more with the superfluous, crazy-wonderful things people are saying. The burger really is that good. So good in fact, I get the shakes when I think about how far away Shake Shack is from Vancouver and how there is nothing here in Vancouver that even remotely compares.

Part of the beauty of the Shack burger is the bun. It’s pale yellow, gloriously squishy, with a hint of sweetness and a slight slick of butter. The bun’s a Martin’s Potato roll, which is all over the East coast, but sadly, not on the West.

I think the bun is essential to the Shake Shack burger and without it being available here, nothing I make will come close to a Shack burger. Of course, if you live on the East coast, you could go all out and create The Fake Shack from the Burger Lab on A Hamburger Today.

The recipe Lopez-Alt has come up with is pretty intense – he has you grind your own meat blend of sirloin, chuck and brisket for the perfect Shack patty. I could have gone to the butcher to have them grind up the cuts for me, but I had a package of ground beef languishing in the fridge so I went ahead and skipped out on the meat.

What made the burger taste even remotely Shake Shack-y was the sauce. Sweet, sour and a tiny bit spicy, the mayo-based Shack Sauce is so good I even dipped my fries in it.

Not quite close to the real thing, these burgers still satisfied me. Next time I’m going to give the meat blend a try and maybe I’ll even ship myself some Martin’s Potato rolls!

Shack Sauce from Serious Eats

- makes about 3/4 cup sauce -

1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
4 slices kosher dill pickle
1/4 teaspoon garlic powder
1/4 teaspoon paprika
pinch cayenne pepper

Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary.

18 Comments add yours

  1. Looks tasty! I’ve been craving a big, fat, juice cheeseburger lately.

  2. Have you tried the in-and-out burger steph? I’ll be in SF this Oct and while no Shake Shack, I hear that its still pretty good?

    On my recent trip to NYC, my sister told me i had to make a stop in to shake shack to try out their famous (and her favorite) burger… and while it is pretty amazing, i still prefer my In-N-Out burger. As a SoCal resident, I cannot get enough of them!

    Regardless i think no matter what- its east vs. west in that each one thinks their “gourmet fast food” burger is best :)

    mallory m on July 13th, 2010 at 1:34 pm

    I have tried In-and-Out, but Shake Shack are still my favourite! Are you vacationing in SF?

    yeah i am in october. uber excited! if u’ve been care to email me recommendations?

    Justin on July 15th, 2010 at 3:27 pm
    steph on July 14th, 2010 at 11:43 am

    In-and-out-burger vs shake shack? Are you kidding? In-and-out is hardly better than Mc Donalds. Shake shack is the unbeaten fast food king.

    I have had burgers all over the US in a 2 week road trip and a 5 month stay in NYC. The best burger I have had is at corner bistro, then ‘the counter’, also found in LA and then Shake Shack.

    Cool story bro.

    Ash Frog on January 9th, 2013 at 9:23 am

    It was actually :)

    Mosselman on January 11th, 2013 at 1:45 am
    Mosselman on July 21st, 2012 at 8:50 am
  3. Since you have a Kitchen Aid, the meat grinding attachment is something you can get. I find all ground meat dishes taste better with meat you grind yourself. It doesn’t have filler from the primal.
    All you really have to do is cut out the connective tissue, cube, and chill. Then grind. Pretty fast and you can season it before you grind.

    I second Andy’s suggestion. You can also control how and what kind of fat goes into the mince rather than … shall we say… mystery meat? :)

    pigflyin on July 13th, 2010 at 5:35 am

    I hope when you say season your meat, you arent talking about salting the beef before grinding it, that will destroy the meat texture, it will draw out all the juices before cooking.

    Mike on July 13th, 2010 at 8:23 am
  4. Mmmmm. That looks delicious! Would really like a burger for lunch.

  5. I love making sandwiches, and I always say that the secret is in the sauce that you use. Same for burgers, though most people stick to the mustard and ketchup combo. I think I’m going to try to make the sauce and see how it fares with a veggie burger. Of course, I’ll have to make my own burger buns, no?

  6. That is the best looking burger I have seen in my life. Wow!

  7. I too am in Vancouver. I am off to NYC for a week next month and have booked a hotel just 2 blocks from shake shack. I plan to eat there every day, perhaps more than once. I kid you not when I first ate there last year I ate 8 burgers in 5 days. While NYC has so much good food, there is something unleashed in me when I taste that burger.. Thanks for the recipe, even the mayo will rescue a lot of my meals.

  8. I made the sauce and it was fabulous! It tastes almost exactly like Thousand Island dressing… never would have thought to put that on a burger but wow it was awesome! We also made sweet potato fries and dipped them in the sauce ;) Saving the sauce for my salad tomorrow…

  9. OMG!!! I live in Los Angeles and had a Shake Shack burger last summer. People on the West Coast thing In and Out is king……NOT!!! The SS blows away In and Out by miles. I have emailed them begging to open in Los Angeles. That cheeseburger was criminal!!!!

  10. my father, who lives oversea and barely eats hamburger, recently traveled in NY and told me that Shake Shack burger was the best meal he ever had while visiting U.S. He also tried In and Out before but he wasn’t very satisfied back then. so yeah it was a big surprise for me!

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