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I Cooked Against Shake Shack

We’re going for the gold, for real this time.

We’re going for the gold, for real this time.


Potato Buns:

  • 3.25 cups (487g) all-purpose flour

  • 1/4 cup(51g) potato flour

  • 1.5 tablespoons (10g) dry milk powder

  • 1/4 teaspoon (>1g) amylase *optional*

  • 2.5 tablespoons (45g) granulated sugar

  • 1 ¾ teaspoon (7g) fine sea salt

  • 1.25 cup + 2.5 tbsp (300g) lukewarm water

  • 2.5 teaspoons (10g) instant yeast

  • 1 egg

  • 3.5 tablespoons (56g) unsalted butter, softened

  • 1 egg +1 tablespoon (15g) water for egg wash

Shack Sauce:

  • 1 cup (223g) mayo

  • 1/3 cup (78g) ketchup

  • 1/2 cup (124g) mustard

  • 1 kosher dill pickle, finely diced

  • 3 tablespoons onion, finely diced

  • 1/2 teaspoon (<1g) paprika

  • 1/4 teaspoon (<1g) cayenne

  • 2 cloves garlic, grated

  • Salt to taste


  • 1.5 lbs (680g) fatty ground beef (under 80 pct lean, 2.5 oz balls)

  • Vegetable oil for cooking

  • 4 slices American cheese

  • Homemade burger buns, toasted with butter

  • Shack sauce

  • 4 slices white cheddar

  • Heirloom tomato, ½” sliced (seasoned with salt)

  • Green leaf lettuce

  • Salt and pepper to taste


Potato Buns:

  1. Preheat the oven to 375F.

  2. In the bowl of a stand mixer fitted with the paddle attachment, add all-purpose flour, potato flour, dry milk powder, amylase, sugar, and sea salt; mix to combine.

  3. In a separate container, add water, yeast, and egg; mix until homogenous and allow it to sit for 5 minutes. Next, add the yeast mixture to the stand mixer bowl and stir for 2 - 3 minutes. Once you get a rough dough, add butter and mix for another 2- 3 minutes or until smooth. Place in a greased bowl, and cover with plastic wrap. Let it rise for one hour or until it doubles in size.

  4. Punch down your dough, divide it into 8 even pieces (around 120g each), shape them into balls, and place them on a baking sheet lined with parchment paper. Cover with greased plastic wrap and proof for 30 - 45 minutes or until double in size.

  5. Brush your balls with eggwash (one beaten egg mixed with water) and bake for 15 - 17 minutes or until golden brown. Optionally brush your buns with melted butter.

Shack Sauce:

  1. Place all ingredients in a small mixing bowl and mix until well combined.


  1. Add your ground beef to a bowl and knead by hand until emulsified—portion into 2.5 ounces and place on a baking tray.

  2. Assembly - Set a medium size saucepan over medium heat and grease it lightly. Once hot, place one ball in the middle and flat it to a 1/4“ using the back of a spatula or a burger press; season with salt and pepper to taste and sear for 1 o 2 minutes, flip, and season it again.

  3. Add a slice of cheese and remove once the cheese has melted. Repeat this process with another beef patty but this time add one slice of white cheddar cheese.

  4. Spread “Shack sauce” on both sides of the bun, stack your patties on the bottom bun, add 1 or 2 tomato slices and lettuce on top, and finally, crown your burger.

Let's Get Cooking

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