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Shake Shack-Style Lacy-Edge Griddle Burgers
Melissa Hart

Shake Shack-Style Lacy-Edge Griddle Burgers

A loose ball of beef and one hard smash produce the craggy edges you want. Press once, then stop; repeated smashing squeezes out moisture after the crust forms. A soft potato bun keeps the balance on the burger, not the bread.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 80-percent lean ground beef
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 slices American cheese
  • 4 potato buns
  • 2 tbsp mayonnaise
  • 4 green-leaf lettuce leaves
  • 4 tomato slices

Method
 

  1. Divide the beef loosely into 4 balls without compressing them and season the tops with salt and pepper.
  2. Heat a cast-iron griddle over high heat until a drop of water skitters immediately.
  3. Set the balls seasoned-side down and smash each firmly to 1/3-inch thickness for 10 seconds.
  4. Cook for 2 minutes until the edges look brown and lacy, scrape underneath, flip, add cheese and cook to 160°F.
  5. Spread the buns with mayonnaise and assemble each burger with lettuce, tomato and a hot patty.