UAE · Shake Shack UAE · Recipes
SmokeShack-Style Double Burger (Copycat)
A home version of the smoky double smash burger format: two thin beef patties with crispy bacon, chopped cherry peppers, cheddar and a tangy mayo sauce on a soft potato bun. It has not been kitchen-tested for this site yet, so treat it as a starting point. The home cost below is an estimate for the ingredients listed, per burger.
What it costs: restaurant vs home
| Option | Cost |
|---|---|
| Non-VegSmokeShack at Shake Shack UAE (typical price, from the menu page) | 46 AED |
| This home version, per serving | 15 AED |
| You save | 31 AED (67%) |
Restaurant price is the typical figure from our Shake Shack UAE menu data (prices vary by location). Home cost is an estimate for the ingredients listed, per serving.
Ingredients
| Amount | Ingredient | Note |
|---|---|---|
| 800 g | ground beef | 80 percent lean, for 8 thin patties |
| 1 tsp | salt | for the patties |
| 0.5 tsp | black pepper | for the patties |
| 8 rashers | smoked bacon | thick cut |
| 8 slices | cheddar cheese | for the burgers |
| 120 g | pickled cherry peppers | chopped |
| 4 | potato buns | soft, split |
| 1 tbsp | butter | for toasting the buns |
| 120 ml | mayonnaise | for the sauce |
| 1 tbsp | Dijon mustard | for the sauce |
| 1 tsp | ketchup | for the sauce |
| 1 tbsp | pickle brine | for the sauce |
| 0.5 tsp | smoked paprika | for the sauce |
| 0.25 tsp | cayenne pepper | for the sauce |
Method
- Stir the mayonnaise, Dijon mustard, ketchup, pickle brine, smoked paprika and cayenne together in a small bowl and set the sauce aside.
- Divide the beef into 8 equal balls, season with the salt and pepper, and flatten each one into a thin patty wider than the bun.
- Cook the bacon in a large pan over medium heat until crisp, then lift it out and drain it on kitchen paper.
- Heat the same pan until very hot and cook the patties in batches, pressing them flat with a spatula, for about 2 minutes per side until browned at the edges.
- Lay a slice of cheddar on each patty in the last minute of cooking so it melts over the edges.
- Butter the cut sides of the buns and toast them in the pan until golden.
- Stack two patties on each bottom bun, add two rashers of bacon and a spoonful of chopped cherry peppers, spread sauce on the top bun, and serve at once.
Tips
- Press the patties very thin and do not move them while the first side browns, so the edges crisp.
- Pickled cherry peppers vary in heat, so taste a piece before adding the full amount.
- Cook the bacon first and use the same pan for the patties, the bacon fat adds smoky flavour.
Recipe credit: adapted in our own words from the tested recipe by MasonFit. Their Double SmokeShack copycat, developed and tested in their kitchen with lean beef, centre cut bacon and a light ShackSauce, was the reference point for the patties, the sauce and the assembly here. Our wording, quantities and method above are our own. The recipe above is complete as published here; the original is credited only as a reference for readers who want to compare: original tested recipe at MasonFit.
See the full Shake Shack UAE menu & prices The original item: Non-VegSmokeShack