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+ servings

Shake Shack Sliders

yield: 8 sliders
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Special Equipment

  • a traditional blender or a handheld immersion blender
  • a 10- or 12- inch cast iron skillet

Ingredients

For the Shack Sauce

    (makes around 3/4 cup sauce)

    • 1/2 cup (4 ounces) mayonnaise
    • 1 tablespoon ketchup
    • 1 tablespoon yellow mustard
    • 4 slices kosher dill pickle
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon paprika
    • a pinch of cayenne pepper

    For the Shake Shack Sliders

      (makes around 8 sliders)

      • 2 tablespoons salted butter
      • 8 Martin's Potato Dinner Rolls, opened but still attached at the hinge (see baker's notes)
      • 1/2 teaspoon vegetable oil
      • 1 pound mix of ground chuck, sirloin, and beef brisket
      • kosher salt and fresh-ground black pepper, to taste
      • 2 slices American cheese, cut into quarters
      • 4 tablespoons Shack Sauce (see recipe above)
      • 4 leaves green leaf butter lettuce, soft parts only, torn into halves
      • 8 small to medium slices of plum tomato

      Instructions

      For the Shack Sauce

      • In the pitcher of a traditional blender (or a medium bowl with high sides if using an immersion blender), combine 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, and a pinch of cayenne pepper. Blend until smooth. Transfer to a ramekin and set aside.

      For the Shake Shack Sliders

      • In a cast iron skillet, melt 2 tablespoons salted butter. One by one, griddle 8 opened Martin's Potato Dinner rolls until both sides get nice and toasted, by placing the inside of the sandwich bun down on the butter and cooking until it's a nice golden brown color. Set aside on a wire rack, opened and ready to receive a patty.
      • Once the buns are toasted, prepare the cast iron skillet for the burger patties. Use a wadded up paper towel to brush any leftover butter across the cooking surface of pan. Pour 1/2 teaspoon vegetable oil in the center of the skillet and rub across the cooking surface of the pan. Place over medium-high heat until just beginning to smoke.
      • While the pan is preheating, make the burger patties. Form the meat into 8 equal disks about 1 inch tall and 1.5 inches wide. It will seem small, but that's okay! They're sliders, and you're going to be smashing them down. Season both sides generously with kosher salt and freshly ground black pepper.
      • Working one at a time, place one patty in the middle of the skillet (which, at this point, should be VERY hot). Using the back of a heavy, flat spatula, press down on the patty to form a 2 to 3-inch round patty, making sure to be careful and not let it stick to the bottom of the spatula. Cook until a crisp brown crust has formed, about 1 to 2 minutes.
      • Scrape the patty from the skillet, and flip. Top the patty with one quarter of an American cheese slice. Cook until the cheese is melted, about 1 minute longer. Transfer the patty to one of the prepped Martin's Potato Dinner rolls, placing the patty on the bun bottom side. Spread about 1/2 tablespoon of Shake Shack sauce on the top side; place a slice of tomato and some lettuce on the patty. Close the sandwich and enjoy immediately!
      • Repeat steps 4 and 5 for any remaining patties and dinner rolls.