Shake Shack Double SmokeShack Copycat

About This Recipe

Two smash burger patties with melty cheese in a Martin's potato roll with bacon, chopped cherry peppers, and a low fat spin on ShackSauce.

Ingredients

• 4 slices Center Cut Bacon
• 8 oz Lean Ground Beef (96/4)
• Salt and Pepper (to taste)
• 4 slices American Cheese
• 1/4 C 30g Cherry Peppers, diced*
• 2 Martin's Potato Rolls (or your choice of bun)
• 1 Tbsp 15g Light Mayo
• 1 Tbsp 15g Light Mayo
• 1 tsp 5g Sugar Free Ketchup
• 1 tsp 5g Dijon Mustard
• 1 tsp 5g Pickle Brine
• Dash of Garlic Powder (Onion Powder, and Cayenne Pepper)

Instructions

1. Begin by preparing the peppers, ShackSauce, and spreading 1 tablespoon of light mayo on the buns. Set aside and divide the ground beef into four 2-ounce portions (don't over handle or form into balls/patties) and season with salt and pepper.
2. Heat a large cast iron skillet or griddle over medium-high heat. Once hot, toast the buns until golden brown and set aside.
3. Cook the bacon in the skillet until crispy before transferring to a paper towel and draining the remaining grease.
4. Place a portion of the ground beef in the skillet and place a square of parchment paper on top. Use a spatula to firmly press down and smash the burger into a thin patty. Repeat for all four burgers.
5. Cook for 2-3 minutes until a crust has formed on the bottom of each burger before flipping, adding a slice of cheese to each burger, and cooking another 1-2 minutes. (You won't see as much browning as you would with fattier cuts of beef.)
6. To assemble the burgers, add the ShackSauce to the top bun, followed by the cherry peppers and two slices of bacon broken in half to fit the bun. Place the two burger patties on the bottom bun and serve.