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Our favorite burger to order at Shake Shack is the SmokeShack burger! We did not have a Shake Shack in Alabama when we lived in Tuscaloosa, so we tried to figure out a copycat version of it. While it may not be perfect, it is perfect to us, and we added our own flair, mainly that these are sliders, but you can definitely make them into regular sized burgers if you so desire. As always, this makes a little extra sauce because it goes great with anything fried or grilled!
Ingredients (for 10 sliders)
20 oz ground beef, gently formed into 2 oz balls
10 strips of applewood smoked bacon, cut in half
10 slices of cheddar cheese
1 cup of mayonnaise
A jar of Pimento peppers, diced (you will be adding a teaspoon to each burger)
1 teaspoon smoked paprika
1 tablespoon sweet relish (or finely diced pickles if you do not have sweet relish)
10 slider buns, we used King’s Hawaiian
Salt & Pepper to taste, we prefer kosher salt and Accent for burgers
Recipe
1) In a medium mixing bowl, combine the mayonnaise, smoked paprika, and sweet relish. Mix thoroughly, cover, and set in fridge until ready to plate.
2) In a medium skillet, cook bacon until crispy, but not burnt (unless you like it burnt, you do you). It is okay to do this before you cook everything else because you can set this to the side.
3) We are going to again make smash burgers (see the Smashed Patty Melt recipe if you have not made these yet). These are a little smaller than those patties, and we do not need them to be as thin since we want them to barely hang outside of the slider bun. Season the balls of ground beef and press firmly into a preheated cast iron skillet. Medium-high to high heat is good for these, depending on ventilation.
4) Once cooked through on both sides, remove and place on a broiler safe pan. Place the cheese over the patty. Once all of the burgers are cooked, place in the over 4 minutes under a broiler.
5) While your cheese is melting, toast your buns in the pan you cooked the burgers in. If you need to wipe out some oil or juice, do this before adding the burgers, and feel free to add some butter if the pan is too dry. These should go fast, only about on each side. Pro tip: Toast the outside of the buns, not just the inside.
6) Time to plate these up! We like to go bottom bun, sauce, pimento peppers, burger, bacon, sauce, top bun, but play around with the order if you feel like it can go a different way.
Enjoy!
Our favorite burger to order at Shake Shack is the SmokeShack burger! We did not have a Shake Shack in Alabama when we lived in Tuscaloosa, so we tried to figure out a copycat version of it. While it may not be perfect, it is perfect to us, and we added our own flair, mainly that these are sliders, but you can definitely make them into regular sized burgers if you so desire. As always, this makes a little extra sauce because it goes great with anything fried or grilled!
Ingredients (for 10 sliders)
20 oz ground beef, gently formed into 2 oz balls
10 strips of applewood smoked bacon, cut in half
10 slices of cheddar cheese
1 cup of mayonnaise
A jar of Pimento peppers, diced (you will be adding a teaspoon to each burger)
1 teaspoon smoked paprika
1 tablespoon sweet relish (or finely diced pickles if you do not have sweet relish)
10 slider buns, we used King’s Hawaiian
Salt & Pepper to taste, we prefer kosher salt and Accent for burgers
Recipe
1) In a medium mixing bowl, combine the mayonnaise, smoked paprika, and sweet relish. Mix thoroughly, cover, and set in fridge until ready to plate.
2) In a medium skillet, cook bacon until crispy, but not burnt (unless you like it burnt, you do you). It is okay to do this before you cook everything else because you can set this to the side.
3) We are going to again make smash burgers (see the Smashed Patty Melt recipe if you have not made these yet). These are a little smaller than those patties, and we do not need them to be as thin since we want them to barely hang outside of the slider bun. Season the balls of ground beef and press firmly into a preheated cast iron skillet. Medium-high to high heat is good for these, depending on ventilation.
4) Once cooked through on both sides, remove and place on a broiler safe pan. Place the cheese over the patty. Once all of the burgers are cooked, place in the over 4 minutes under a broiler.
5) While your cheese is melting, toast your buns in the pan you cooked the burgers in. If you need to wipe out some oil or juice, do this before adding the burgers, and feel free to add some butter if the pan is too dry. These should go fast, only about on each side. Pro tip: Toast the outside of the buns, not just the inside.
6) Time to plate these up! We like to go bottom bun, sauce, pimento peppers, burger, bacon, sauce, top bun, but play around with the order if you feel like it can go a different way.
Enjoy!