Shake Shack Is Sharing How To Hack Its Cult-Favorite Secret Sauce

Photographed by Christopher Hirsheimer.
Are you obsessed with Shake Shack? Have you spent many a night lying awake in bed wondering what goes into that sacred creamy sauce? If so, your burger dreams may be about to come true. When we first heard word of the Shake Shack cookbook's imminent arrival, there was one recipe above all we hoped would be featured. We pleaded with the Shack Sauce gods that the secret sauce would grace its pages and our (burger) buns. And now, the moment we've been waiting for is finally here.
Shake Shack Recipes & Stories has arrived in bookstores and online. Pages upon pages filled with burgers, pillowy potato buns, crinkle cut fries, custard shakes, and above all else — the secret Shack Sauce recipe. Ahead we've got three heavy menu hitters (plus one saucy secret) so you can recreate your typical fast food order at home. Dreams really do come true.
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The ShackBurger
Makes 4

Ingredients
4 hamburger potato buns
4 tablespoons unsalted butter, melted
4 tbsp Not Quite Our Shack-Sauce
4 pieces green leaf lettuce
8 ¼ in slices ripe plum tomato
1 lb very cold ground beef, divided into 4 pucks
½ tsp Our Salt & Pepper Mix
4 slices American cheese

Instructions
1. Heat a cast-iron griddle over medium-low heat until warm. Meanwhile, open the hamburger buns and brush the insides with the melted butter. A soft brush is helpful here. Place the buns buttered side down on the griddle and toast until golden brown, 2 to 3 minutes. Transfer buns to a plate. Spoon the sauce onto the top bun. Add a piece of the lettuce and two slices of tomato.

2. Increase the heat to medium and heat the griddle until hot, 2 to 3 minutes.

3. Evenly sprinkle a pinch of Our Salt & Pepper Mix on top of each puck of meat.

4. Place the pucks on the griddle, seasoned side down. Using a large, sturdy metal spatula, firmly smash each puck into a 1/3 in thick round patty. Pressing down on the spatula with another stiff spatula helps flatten the burger quickly. Evenly sprinkle another big pinch of Our Salt & Pepper Mix.

5. Cook the burgers, resisting the urge to move them, until the edges beneath are brown and crisp, and juices on the surface are bubbling hot, about 2 ½ minutes. Slide one of the spatulas beneath the burger to release it from the griddle and scrape up the caramelized browned crust. Use the other spatula to steady the burger and keep it from sliding. Flip the burgers. Put the cheese on top and cook the burgers 1 minute longer for medium. Cook more or less depending on your preference.

6. Transfer the cheeseburgers to the prepared buns and enjoy.

Our Salt & Pepper Mix
We mix ½ cup kosher salt with ½ tsp freshly ground pepper and use that mixture to season our burgers as they cook. You’ll see we call for a pinch or two of the mixture in every recipe.

ShackSauce
Makes about 1/2 cup

*Long ago we threw away the key to the secret recipe for ShackSauce; but we promise to get you really close with ingredients easily found in your kitchen.

Ingredients
½ cup Hellman’s mayonnaise
1 tbsp Dijon mustard
3/4 tsp Heinz ketchup
¼ tsp kosher dill pickling brine
Pinch of cayenne pepper

Reprinted from Shake Shack. Copyright © 2017 by Shake Shack Enterprises, LLC. Principal photographs copyright © 2017 by Christopher Hirsheimer. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
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Making Crinkle Cut Fries

1. Peel potatoes, and submerge in a bowl of cold water to keep them from turning brown.

2. With the crinkle cutter, cut the potato lengthwise into ½ in slices.

3. Cut each potato slice lengthwise into ½-inch-thick fries.

4. Rinse the fries in cold water, then simmer over medium heat until just tender.

5.Transfer the boiled fries to a wire rack to drain and cool. Pat with paper towels.

6. Pour canola oil into a heavy, deep pot and heat until 350°F. Working in batches, fry until potatoes are pale gold and tender, 10 to 12 minutes. Drain.

7. Spread the fries on a baking pan and freeze to wick remaining moisture. At this point, they can be frozen in a plastic bag for future frying.

8. Fry in batches in canola oil at 350°F until deep golden brown and crisp. Drain and salt.

Crinkle Cut Fries
Serves 4

Ingredients
Canola oil for deep-frying
1 lb frozen crinkle cut fries
Kosher salt

Instructions
1. Pour the oil into a heavy, deep pot to a depth of 4 in. Heat over medium-high heat until the temperature of the oil reaches 350°F on a candy thermometer.

2. Use a wire spider or slotted spoon to carefully lower the frozen fries into the hot oil. Deep-fry until they’re deep golden brown and crisp, 2 to 3 minutes. Transfer the fries to paper towels to drain. Salt and serve immediately.

Reprinted from Shake Shack. Copyright © 2017 by Shake Shack Enterprises, LLC. Principal photographs copyright © 2017 by Christopher Hirsheimer. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
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Chocolate Shake
Makes 1

Frozen Chocolate Custard
Makes about 1 qt

Ingredients
¼ cup unsweetened cocoa
2 oz 70% bittersweet chocolate, cut into small pieces
5 egg yolks
½ cup sugar
1½ cups heavy cream
1½ cups milk
Pinch of salt

Instructions
1. Set the cocoa and chopped bittersweet chocolate aside in a large heatproof bowl.

2. Put the egg yolks and sugar into a heavy medium saucepan and whisk until smooth. Gradually whisk in the cream and milk. Cook over medium heat, stirring frequently with a wooden spoon, until the custard reaches a temperature of 170°F on an instant-read thermometer or is thick enough to coat the back of the spoon.

3. Pour the warm custard into the large bowl with the 2 chocolates and let it sit for a minute to melt the chocolate. Add salt and stir well, smoothly incorporating all the chocolate.

4. Strain the custard into a medium bowl. Set that bowl into a larger bowl filled with ice, then stir the custard frequently until it has cooled. Cover the custard and refrigerate it until completely chilled, about 4 hours.

5. Churn the custard in an ice cream maker following the manufacturer’s instructions. Scoop the ice cream into a quart container with a lid, cover, and store in the freezer. Custard can be kept up to a month in the freezer, but we prefer to eat it within 24 hours!

Reprinted from Shake Shack. Copyright © 2017 by Shake Shack Enterprises, LLC. Principal photographs copyright © 2017 by Christopher Hirsheimer. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
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Shake Shack Recipes & Stories by Randy Garutti & Mark Rosati, $17.10, available at Amazon.
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