Copycat Steak ‘n Shake Burger Recipe (Original Double Steakburger)

There’s a reason people drive out of their way for a Steak ‘n Shake burger. Those thin, smashed patties with crispy, lacy edges, gooey American cheese, and a soft toasted bun are diner perfection. And the best part? This copycat Steak and Shake burger recipe is surprisingly easy to make at home.

The secret isn’t a fancy sauce or a complicated technique. It’s all about smashing loosely packed balls of beef onto a screaming-hot surface so they develop that deep, golden crust the chain is famous for. Whether you’re cooking on a Blackstone griddle or in a cast iron skillet, you’ll have restaurant-worthy steakburgers on the table in about 20 minutes.

What Is a Steak ‘n Shake Steakburger?

Steak ‘n Shake has been serving its signature “steakburgers” since 1934. The name comes from the chain’s original practice of grinding steak cuts for its burgers, rather than using standard ground beef. According to Mashed, the chain’s blend uses three cuts: ground round, ground sirloin, and ground T-bone.

What really sets the burger apart, though, is how it’s cooked. Each patty is smashed thin on a hot griddle, creating crispy, caramelized edges while the center stays juicy. The Original Double ‘n Cheese stacks two of those patties with American cheese on a toasted bun, and it’s the burger this recipe recreates.

Why You’ll Love This Recipe

• It tastes like the real thing. Crispy, lacy edges and a juicy center give you that classic Steak ‘n Shake flavor at home.
• It’s ready in about 20 minutes. Smash burgers cook in just a few minutes per batch, making this a perfect weeknight dinner.
• It uses simple ingredients. Ground beef, salt, pepper, American cheese, and buns are all you need for the base burger.
• It works on a Blackstone or in a skillet. No griddle? A cast iron skillet gets the job done beautifully.
• It’s budget-friendly. A pound of beef makes four double cheeseburgers for a fraction of the drive-thru price.
• It’s endlessly customizable. Add bacon, a fried egg, garlic butter, or Frisco sauce to make it your own.

Steak and Shake Burger Ingredients

The exact measurements are in the recipe card below, but here’s what you’ll need and why each ingredient matters.

• Ground beef: For the closest match to Steak ‘n Shake’s steak blend, mix equal parts ground sirloin and ground chuck. Sirloin brings that steak-like flavor, while chuck adds the fat needed for juiciness and a crispy crust. If you only buy one, 80/20 ground chuck works great. Want to go all in? Ask your butcher to grind a T-bone steak with sirloin and round for a blend inspired by the original.
• Salt and black pepper: Simple seasoning lets the beef shine.
• American cheese: It melts faster and creamier than any other cheese, draping perfectly over the thin patties. Deli-sliced American from the counter tastes even better than individually wrapped singles.
• Burger buns: Soft, classic hamburger buns are the way to go. Butter and toast them for extra flavor and to keep them from getting soggy.
• Butter: For toasting the buns on the griddle.
• Toppings: The classic Steak ‘n Shake build includes pickles, chopped onion, ketchup, and mustard. Lettuce and tomato are also popular add-ons.

How to Make a Steak ‘n Shake Burger on the Blackstone

Step 1: Portion the beef. Divide the beef into 8 equal portions (about 2 ounces each) and roll them into loose balls. Don’t pack them tightly; a looser ball smashes thinner and creates lacier edges. Keep them cold in the fridge until you’re ready to cook.

Step 2: Preheat the griddle. Heat your Blackstone over medium-high heat to about 400°F to 450°F. It needs to be very hot to get that signature crust.

Step 3: Toast the buns. Butter the cut sides of the buns and toast them on a cooler zone of the griddle until golden, about 1 minute. Set aside.

Step 4: Smash the patties. Place the beef balls on the griddle, leaving plenty of space between them. Cover each with a small square of parchment paper and smash firmly with a heavy, flat spatula or burger press until very thin, about ¼ inch or less. Hold the press for a few seconds, then peel off the parchment.

Step 5: Season and sear. Season generously with salt and pepper. Cook without moving for 1½ to 2 minutes, until the edges are deeply browned and crispy.

Step 6: Flip and add cheese. Use a sturdy metal spatula to scrape under each patty, keeping all that crispy crust intact, and flip. Immediately top half of the patties with a slice of American cheese.

Step 7: Stack. After about 30 seconds, stack a plain patty on top of each cheese-topped patty. Add a second slice of cheese if you like it extra cheesy, and let it melt.

Step 8: Build your burger. Place the double patties on the toasted buns and add your favorite toppings. Serve immediately.

How to Make It in a Cast Iron Skillet

No griddle? No problem. Heat a large cast iron skillet over medium-high heat for 3 to 5 minutes until it’s smoking hot. Toast the buttered buns first, then cook the patties in batches of 2 or 3 so you don’t crowd the pan. Follow the same smash, sear, flip, and stack steps above. A cast iron skillet holds heat beautifully and gives you nearly identical results.

Tips for the Best Copycat Steakburger

• Keep the beef cold and the surface hot. Cold beef holds together better when you smash it, and a very hot surface creates the crispy crust.
• Smash only once. Smash the patty right when it hits the griddle, then leave it alone. Pressing again after the first minute squeezes out the juices.
• Use parchment paper. It keeps the beef from sticking to your spatula or press so you get a clean, even smash.
• Scrape, don’t lift. Use a sharp-edged metal spatula to scrape under the patty so you keep all of that browned crust.
• Season after smashing. Salting the beef ahead of time can make it dense. Season right on the griddle for the best texture.
• Don’t skip toasting the buns. It adds flavor and prevents the bun from getting soggy.

Steak and Shake Burger with Egg

Want to take your burger over the top? Add a fried egg! It’s a popular way to order at Steak ‘n Shake and makes this burger perfect for brunch or a hearty dinner.

Once your patties are almost finished, crack an egg onto a buttered section of the griddle. Cook for 2 to 3 minutes until the whites are set, then flip for a few seconds if you prefer an over-easy egg. Slide it on top of your cheesy double patty. A runny yolk mixed with melty American cheese is pure comfort food, especially with a few strips of crispy bacon.

Popular Steak ‘n Shake Burger Variations

• Frisco Melt style: Swap the bun for buttered, toasted sourdough and add Swiss cheese and my Steak ‘n Shake Frisco Sauce. For the full version, try my Steak and Shake Frisco Patty Melts.
• Garlic Double: Brush the buns and patties with garlic butter for a bold, savory twist.
• Butter Steakburger: Add a pat of butter to the top bun for an extra-rich, Midwest-style burger.
• Bacon cheeseburger: Add a couple of strips of crispy bacon between the patties.
• Triple steakburger: Feeling extra hungry? Stack three patties instead of two.
• Chili burger: Spoon Copycat Steak ‘n Shake Chili over the top for a messy, delicious chili cheeseburger.

What to Serve with Steak ‘n Shake Burgers

The classic pairing is thin, crispy fries. Air Fryer Ore-Ida Extra Crispy Fast Food Fries are a quick, no-mess option, or top them with Copycat Steak ‘n Shake Chili and cheese for chili cheese fries. And of course, no Steak ‘n Shake meal is complete without a milkshake!

Storing and Reheating

Smash burgers are best enjoyed fresh off the griddle, while the edges are crispy. If you have leftovers, store the cooked patties separately from the buns in an airtight container in the refrigerator for up to 3 days. Reheat them on a hot skillet or griddle for 1 to 2 minutes per side, or in the air fryer at 375°F for 3 to 4 minutes, then add fresh cheese and toppings.

Make-ahead tip: Portion the beef into balls up to 1 day ahead, cover, and refrigerate until you’re ready to cook.

Frequently Asked Questions

What kind of beef does Steak ‘n Shake use? Steak ‘n Shake’s steakburgers are made from a blend of steak cuts. According to Mashed, that blend includes ground round, ground sirloin, and ground T-bone. At home, an equal mix of ground sirloin and ground chuck is a great, easy-to-find substitute.

Why is it called a steakburger? The name comes from the chain’s tradition of grinding steak cuts for its burgers rather than using standard ground beef.

What cheese goes on a Steak ‘n Shake burger? Classic American cheese. It melts quickly and evenly over the thin patties.

Can I make Steak ‘n Shake burgers without a Blackstone? Yes! A cast iron skillet works great. Just make sure it’s very hot before adding the beef.

How thin should the patties be? About ¼ inch thick or thinner. The thinner the patty, the crispier the edges.

What’s the best fat percentage for smash burgers? 80/20 is ideal. The fat helps create a crispy crust and keeps the thin patties juicy. If you’re using a sirloin blend, mixing it with chuck adds the fat you need.

What sauce goes on a Steak ‘n Shake burger? The classic burger is topped with ketchup and mustard, while the Frisco Melt uses a tangy Frisco sauce.

More Steak ‘n Shake Copycat Recipes

• Steak and Shake Frisco Patty Melts
• Steak ‘n Shake Frisco Sauce
• Copycat Steak ‘n Shake Chili

If you make this recipe, please leave a star rating and a comment below. I love hearing how your burgers turned out!