The preparation of these burgers is what takes them from being a good burger on the grill, to a great burger on the grill. Well, the preparation and the wonderful sauce! I loved these, the patties are thin and you wrap the burgers up in parchment paper as soon as you take them off of the grill, so all of the juices meld together. Don’t skip this part, it really makes a difference! This is burger perfection. Simple, done right.
Source: Serious Eats, via Taste of Home Cooking
1/4 cup of Mayonnaise
1/2 tablespoon of Ketchup
1/2 tablespoon of Yellow Mustard
2 slices of Kosher Dill Pickle, or half of a spear, finely chopped
1/8 teaspoon of Garlic Powder
1/8 teaspoon of Paprika
Pinch of Cayenne Pepper
1 1/4 lbs of Ground Sirloin
Kosher Salt and Freshly Ground Black Pepper
1/2 teaspoon of Vegetable Oil
1 tablespoon of Butter, softened
4 Burger Rolls
4 Leaves of Lettuce
4 slices of Tomato
4 slices of American Cheese, yellow
First, combine the mayonnaise, ketchup, mustard, dill pickle, garlic powder, paprika, and cayenne together in a small bowl. Set aside.
Now, form the ground beef into four patties. Season the top side liberally with salt and pepper, you want this to form a crust, so don’t be shy with the salt and pepper.
Next, pour the vegetable oil onto a paper towel and wipe your grill grates with it. Heat the grill to medium-high heat.
While you grill is heating, split the buns in half and spread with the softened butter on the inside of all 4 rolls. Place under your broiler until golden brown. Once they are toasted, spread the inside of the top bun with 1-2 teaspoons of shake shack sauce, then place the lettuce and tomato on top of the sauce. Set the prepped buns on parchment paper.
When the grill is hot, place the beef patties on the grill, seasoned side down. Using the back of your spatula, flatten the burgers to 4 inches wide. You want the beef to stick to the grill and get a nice crust. Season the top of the beef patties, liberally, with salt and pepper. Cook for about three minutes; flip the burgers and top with one slice of cheese each. Close the grill and cook until the cheese melts and the beef is cooked, 1-3 minutes.
Now, transfer the patties to the bottom buns, and place the top buns and toppings on top. Wrap in parchment paper and allow them to sit for 1-2 minutes to let the juices sink into the buns. Unwrap and serve immediately.
The Barbee Housewife