Upgraded Shake Shack Cheeseburgers

I never fancied myself an accomplished burger maker. In fact, I was a firm believer that homemade burgers were, and would always be the third Hemsworth brother, Kevin Jonas, Elizabeth Olsen circa 2002. They bear the name and connections but they haven’t reached the heights of fame and finesse like their more famous siblings (see Shake Shack, Gourmet Burger Kitchen, Byron).

So you can imagine how shell shocked, flabbergasted even when I made these burgers. I don‘t want to toot my own horn but I will anyway: these burgers are better than Shake Shack.

Quite a bold statement, I know, but I am not alone. After my friends had sunk their gnashers into the pillowy brioche, they vehemently declared with welling eyes, mouths agape, a solitary tear streaming down their cheeks that this was indisputably the best burger that had touch their lips.

If that hasn’t enticed you, I’d suggest you whip up a plate of spaghetti with the vinegariest ketchup you can find. Bonus points if you get your mitts on the plastic powdered cheese.

Jokes aside, these burgers will redefine what a good burger is. You will not be disappointed.

Upgraded Shake Shack Cheeseburgers

Serves 4

Plant based subs listed below

Ingredients (all from Aldi)

• 500g Angus Beef cold!!*

• 4x pack brioche buns

• Yellow American Cheese*

• Tomato slices (2 each per person)

• Lettuce

• 1 shallot

• Extra Virgin Olive Oil

• Balsamic vinegar

• Butter for spreading*

Method

1. Slice the shallot half lengthways and slice into thin strips

2. Heat up the large grill pan on the large hob at medium heat. Drizzle the olive oil.

3. Toss in the shallots, grind some pepper and fry for a couple minutes until softened.

4. Add a generous drizzle of balsamic vinegar and bunch up the shallots with tongs. Toss occasionally to prevent burning

5. Mold 125g of Angus beef into a ball and shape into a patty the size of the bun. Coat each side liberally with ground pepper and salt

6. Cook on the grill pan, pressing down with a metal spatula. Make sure the meat is browned beautifully before flipping

7. Meanwhile, butter each brioche half and grill on the same pan. They should soften and get melty. Grill each side

8. Once the patty is flipped, top with American cheese and the onions if they are cooked.

9. Assemble, spreading ketchup on the bottom bap, meat and all the trimmings, two slices of tomato and a slice of iceberg lettuce. Drizzle more ketchup and mustard

10. Serve and enjoy!

*Make Plant based

• Replace the Angus beef patty with a Beyond Burger patty.

• Replace the American cheese with a slice of AppleWoods Smoked Vegan cheese OR Violife cheese slice

• Replace the butter with olive oil spread