It doesn’t look like it or feel like it- but Summer is here in New England and we’re all trying to get into the spirit of things despite the most recent onslaught of torrential downpours and temperature drops. I’ve broken out my maxi dresses for work, my sandals for the weekend, and have been feverishly searching for the best alcohol-infused Popsicle recipes to make in my kitchen in what little spare time I have these days.

One of the telltale signs of the season is the abundance of cookouts and backyard BBQs on the nicer, sunnier days. Unfortunately, we haven’t had one of those in a while- so I’ve resorted to cooking up burgers, fries, and mixing some milkshakes in the comfort of my kitchen and making the best of things. I’ve been having a lot of fun experimenting with some of the recipes in my recently purchased Shake Shack cookbook- and thought I’d share a slightly modified version of one of my favorite concoctions so far.

I love anything with onions, so this recipe was a must-try the second I spotted it in the book- and the sauce I coated the potato buns with? SO good.

Best of all? These are super easy to make!

WHAT YOU’LL NEED:

FOR THE SAUCE/”SHAKESAUCE”:

• 1/2 cup Hellman’s mayonaise
• 1 tablespoon of Dijon mustard
• 3/4 teaspoons of Heinz ketchup
• 1/4 teaspoon of kosher dill pickling brine
• A pinch of cayenne pepper.

FOR THE BURGERS:

• 4 hamburger potato buns
• 4 tablespoons of unsalted butter
• 4 tablespoons of the mixed sauce (“Shakesauce”)
• 1 pound of very cold ground beef, divided into 4 pucks
• 1/2 pound of thin, fried shallots
• 1/2 teaspoon of salt and pepper
• 4 slices of your cheese of choice (for this particular attempt, I stuck with American cheese!)

OKAY, HERE’S WHAT YOU DO:

FOR THE SAUCE/”SHAKESAUCE”:

1. Put all of the ingredients (listed above) in a small mixing bowl and stir until well combined.

2. Chill the sauce for about 15-20 minutes prior to use. Any extra sauce will keep, if covered and properly refrigerated, for up to one week.

FOR THE BURGERS:

1. Heat a cast-iron griddle over medium-low heat until warm. Meanwhile, brush the insides of the hamburger potato buns with the melted butter. Place the buns buttered side down and toast until golden brown (2-3 minutes). Transfer the buns onto a plate and spoon your mixed and chilled “Shakesauce” on the top bun.

2. Increase the heat to medium and heat the griddle until hot (2-3 minutes)

3. Evenly sprinkle a pinch of salt and pepper on top of each puck of ground beef.

4. Place the pucks on the griddle, seasoned side down. Using a large, sturdy metal spatula, firmly smash each puck into a 1/3-inch thick round patty. Pressing down the spatula with another stiff spatula helps flatten the burger quickly. Evenly sprinkle more salt and pepper on the patties.

5. Cook the burgers until the edges beneath are brown and crisp, and juices on the surface are bubbling hot (about 2 1/2 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.

6. Put the cheese on top and cook the burgers for one minute longer for medium, and longer for a more well-done texture. Transfer the cheeseburgers to the prepared buns- top with your fried shallots- and enjoy!

Crispy, tangy, and with just the right amount of spice- these burgers are pretty great and are definitely something I plan to bust out at my next outdoor get together with my friends- assuming it ever stops raining!

xx