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Copycat Steak 'n Shake burger with two crispy smashed patties and melted American cheese on a toasted bun

Copycat Steak 'n Shake Burger (Original Double Steakburger)

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Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 Servings

Description

This copycat Steak and Shake burger recipe makes thin, smashed steakburgers with crispy, lacy edges, melty American cheese, and a toasted buttered bun. Make it on a Blackstone griddle or in a cast iron skillet in about 20 minutes.

Ingredients 

  • ½ pound ground sirloin
  • ½ pound ground chuck, or 1 pound 80/20 ground chuck total
  • 1/2 teaspoon Salt, to taste
  • 1/8 teaspoon Black pepper, to taste
  • 8 slices American cheese
  • 4 hamburger buns
  • 2 tablespoons butter, softened
  • Toppings: dill pickle slices, chopped white onion, ketchup, yellow mustard

Optional

  • eggs, for a burger with egg
  • cooked bacon

Instructions

  • Gently mix the ground sirloin and chuck. Divide into 8 portions (about 2 ounces each) and roll into loose balls. Refrigerate until ready to cook.
  • Preheat a Blackstone griddle or cast iron skillet over medium-high heat (400°F to 450°F).
  • Butter the cut sides of the buns and toast until golden, about 1 minute. Set aside.
  • Place the beef balls on the griddle with plenty of space between them. Cover each with parchment paper and smash firmly until ¼ inch thick or thinner. Remove the parchment.
  • Season with salt and pepper. Cook without moving for 1½ to 2 minutes, until the edges are deeply browned and crispy.
  • Scrape under each patty with a metal spatula and flip. Top half the patties with American cheese.
  • After 30 seconds, stack a plain patty on top of each cheese-topped patty. Add a second slice of cheese if desired.
  • Place the double patties on the toasted buns, add toppings, and serve immediately.

Equipment

  • Blackstone griddle (or cast-iron skillet)
  • burger press or heavy flat spatula
  • Metal spatula
  • Parchment Paper

Notes

  • Skillet method: Use a smoking-hot cast iron skillet and cook in batches of 2 or 3 patties.
  • Burger with egg: Fry an egg on the griddle for 2 to 3 minutes and place it on top of the cheesy patties.
  • Beef blend: 80/20 ground chuck alone works well if you can't find ground sirloin.
  • Make ahead: Portion the beef balls up to 1 day ahead and refrigerate.
  • Storage: Refrigerate cooked patties up to 3 days. Reheat on a hot griddle or in the air fryer at 375°F for 3 to 4 minutes.

Nutrition

Serving: 1ServingCalories: 592kcalCarbohydrates: 23gProtein: 32gFat: 41gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 136mgSodium: 1325mgPotassium: 431mgFiber: 1gSugar: 4gVitamin A: 573IUVitamin C: 1mgCalcium: 522mgIron: 4mg