Shack Burger Bowl
We do love a good burger in our home. Our favorite burger restaurant is Shake Shack. The ingredients are most certainly not up to our in-home standards, but we are perfectly fine loosening up a bit when we are out and about. Luckily, the nearest Shake Shack is 2 hours away in Atlanta or Nashville so it’s a treat we indulge in only once or twice a year. To satisfy our cravings without a 4 hour round trip in city traffic we pulled this bowl together. You can, of course, make yours a really wonderful double burger with a nice soft bun, but I often end up piling mine on top of roasted potatoes into a big messy pile of deliciousness.
Ingredients:
Makes 8 servings
2 pounds ground beef
1/2 teaspoon garlic powder
1 teaspoon salt
fresh ground black pepper
Caramelized Onions:
1 tablespoon butter
1 large sweet onion, thinly sliced
a pinch of salt
Potatoes:
2 pounds Yukon gold potatoes, cubed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Secret Sauce:
1/4 cup mayonnaise (use the highest quality you can find!)
1/4 cup whole greek yogurt
2 tablespoons ketchup
1 tablespoon mustard (whatever kind you’ve got)
1 dill pickle (or 1/4 cup sweet pickles), finely chopped
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Directions:
First, preheat your oven to 400 degrees F. Next, you’ll want to start your onions caramelizing. Heat your skillet over low heat and make sure your onions are sliced very thinly. Pop your butter in the pan and add the onions with a pinch of salt. Now, you’ll let them cook looooow and sloooow stirring every little bit so they don’t burn.
Next, get your potatoes in the oven. You can cut them any way you’d like, but try to get them evenly sized so they cook at the same rate. I’m partial to a potato wedge, but cubes will cook faster. Toss them with the oil and seasonings. Place them on a parchment lined baking sheet and pop them in the oven until golden.
Next, patty out your burgers. We’re going to make thinner patties here so split your ground beef into 12 roughly equal bits. Roll them into a ball and put them on a piece of parchment paper with another piece on top. Use a flat skillet to press down on the ball to flatten it to about 1/4-1/2 inch thickness. Repeat until all balls are flattened. Season them and let them sit for a few minutes. Heat a wide skillet over medium heat while you fix up your secret sauce ingredients in a bowl. When the pan is hot, put 3 patties on and let them sit. Don’t move them until they form a crust, about 3-4 minutes. Flip and cook on the other side for 2-3 minutes, Repeat with the other patties and then make your bowl however you’d like! For adults we do 2 thin patties, for kids we do 1.
