Smash Burgers (with copycat Shack Sauce)

Name: Homemade Smash Burgers Recipe (with Copycat Shack Sauce)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 lbs ground beef (80/20); Seasoned salt (to taste); Pepper (to taste); Garlic powder (to taste); 8 slices American Cheese; Buns; Pickles (optional topping); ½ cup mayonnaise; 1 Tablespoon ketchup; 1 Tablespoon Dijon mustard; 2 teaspoons dill pickle juice; ¼ teaspoon garlic powder; 1 pinch cayenne pepper

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Skip the takeout and make these smash burgers at home with just a few ingredients and less than 30 minutes. They’re really so simple to make! The patty is just beef, seasone salt and pepper and a little garlic powder for the patties. BUT – the secret to a true five-star smash burger is loading them up with our copycat Shack Sauce.

The sauce is what takes this from “good burger” to my kids telling me “these are the BEST burgers I’ve ever had, Mom!” I also love that I don’t need to fire up the grill for them either. I can make them easily on a flat top, a griddle, or even a pan on the stove.

What Is A Smash Burger?

Exactly like it sounds, a smash burger is a beef patty that has been flattened or pressed thin, right as it hits a high-heat griddle or pan. Because it’s smashed so thin, it cooks really quickly while also browning and caramelizing the edges. The center is still slightly juicy, but you get a little bit of crusty edge in each bite for the perfect taste and feel.

Why You’ll Love This Recipe

Ready in 20 minutes. A takeout worthy recipe that’s finished in less time than it would take you to go through the drive thru.
The copycat sauce. If you were wondering how to make an unforgettable burger all summer long, this creamy, tangy sauce with a tiny kick is the key.
Crispier than a regular burger. If you love crispy, caramelized beef with a juicy center, you’ll want to try these.
Budget-friendly. Even with grocery prices on the rise, you can make this entire recipe for less than a meal from Shake Shack!
Crowd-friendly. You can easily double this recipe and pop out a few more of these burgers to feed a crowd. Where they cook so fast (just a few minutes per side), you can easily make an extra large batch.

A Smash Burger with Shack Sauce on a countertop.

Close up of Smash Burger with Shack Sauce.

Ingredients for the Smash Burgers

Ground beef: You’ll need 2 pounds to make 8 quarter-pound burgers. Always use 80/20 when making smash burgers. The higher fat content will help them stay together, because they don’t have an egg to keep them together like a regular burger patty.
Season salt, pepper, and garlic powder: season the burgers to taste after they’re smashed (so the seasonings are distributed better).
Sliced cheese: for the truly gooey, creamy, restaurant-style smash burger, go with American cheese. You can sub it out for another kind of cheese if you would like, but we always prefer American for this recipe.
Toppings: we serve it with toasty, buttered buns and sliced pickles. Go with potato buns for more of a Shake Shack vibe, or brioche buns for a richer taste.
Sauce: mix together mayo, ketchup, dijon mustard, pickle juice, garlic powder and cayenne pepper to make the sauce. It’s as close to the real thing as we could get, with a creamy, tangy bite and the tiniest kick. The full measurements are in the recipe card below. You can adjust the quantities to your liking. Add more cayenne for a stronger bite or more pickle juice for stronger tang.

Equipment for this Recipe

You don’t need much, but there are a few things that will make it much easier to make these

Flat griddle or flat top grill. You need something that can maintain a high heat (400+ degrees F) for those crispy, caramelized edges.
Burger press and/or large spatula. To smash the burger and to scrape the patty off the griddle and flip it.
Parchment paper square. This is optional, but placing a small piece of parchment between the spatula and the smashed patty helps prevent sticking while you smash.

3 Smash Burgers with Shack Sauce on a countertop with fries.

How To Make Smash Burgers With Copycat Shack Sauce

Make the sauce. Do this first so the sauce can sit a little before you assemble everything. Mix the mayo, ketchup, dijon, pickle juice, garlic powder, and cayenne together in a small bowl.
Shape the patties. Split the ground beef into 8 4-ounce equal balls. Don’t overwork the beef and move quickly so the beef stays as chilled as possible. You can also prep the balls ahead of time and let them chill in the fridge until you’re ready to cook them.
Cook the patties. Preheat the griddle and make sure it is sizzling and hot before you start to cook the patties. Immediately lay a square of parchment on top of each patty, then press down hard with your spatula or burger press. Aim for a patty about ¼-inch thick. After the smash, season it and then don’t touch it until you’re ready to flip. Flip after 2-3 minutes, then top it with a slice of American cheese. Let it cook for another 2-3 minutes until it’s completely cooked.
Assemble. Put together your burger with a big spoonful of sauce on the top and bottom buns, then add some pickles and enjoy.

Tips for the Best Smash Burgers

Don’t skip preheating the griddle. To get the crispy, caramelized edges that smash burgers are known for, you need an already hot surface (not just warm!).

Don’t crowd the pan (or griddle). Give the patties enough room to cook. Crowding the pan can trap steam and it won’t get you those crispy edges.

Don’t flip the patty more than once. Once you press the patty, hold it for 10 seconds, then don’t touch it again until it’s time to flip. Resist flipping it before then, or flipping it more than once because it can fall apart.

Keep the beef cold. Cold beef patties will hold their shape better before smashing. Keep them refrigerated right up until they hit the pan.

Prep everything before you start to cook. After you flip the patty and add cheese, you only have about 90 seconds before you have to start moving the patties off. Have your buns and any toppings ready before you start to cook.

Assembled smash burger with double patties, a big helping of sauce, and served with a side of fries.

Variations and Customizations

Animal Style: Make these smash burgers more like In-n-Out by adding thin-sliced onion on top of the patty before you smash it. The onion will cook right into the patty.
Bacon smash: lay a strip of cooked bacon on the patty after you flip it, then top it with a slice of American cheese.
Spicy smash: use pepper jack cheese and a dash of sriracha, or even some sliced jalapenos for a spicier burger.
Double smash: double up on patties for a big burger that you’ll love.
Mushroom + swiss: add some sauteed mushrooms and a slice of Swiss cheese for a delicious variation.

What to Serve with Smash Burgers

If you want to turn this into a full diner-style meal, serve these smash burgers with Baked Sweet Potato Fries, restaurant-style onion rings, or a copycat blizzard.

Frequently Asked Questions

Can I make smash burgers on an outdoor grill?

Yes! Set a cast iron griddle plate or flat cast iron skillet directly on your grill grates and preheat until it’s hot. You’ll get the same sear as you would indoors.

Why do you smash the burger?

Smashing creates maximum contact between the beef and the hot surface, which drives the Maillard reaction (the browning process that creates flavor) and makes the patty cook super quickly.

What’s the best beef for smash burgers?

80/20 ground beef (80% lean, 20% fat) is the sweet spot. You need the fat to keep the patty together as it cooks.

Is this actually what Shake Shack sauce tastes like?

Pretty dang close, in our opinion! The real recipe is a closely guarded secret, but the combination of mayo, ketchup, mustard, dill pickle brine, and cayenne hits all the same flavor profiles: creamy, tangy, savory, with a little heat. You can adjust the ingredients to make the sauce to your liking, too. This is our slightly modified take on this recipe.