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A Shake Shack roadside double burger on a plate.
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5 / 2 votes

Shake Shack's Roadside Double Burger

This roadside double burger is the same roadside double from the iconic Shake Shack. And it has everything you’ve ever wanted in a burger. Two burgers. Swiss cheese. And insanely tender and complex onions simmered in beer and bacon. Thank us later.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Mains
Cuisine: American
Servings: 4 servings
Calories: 1093

Ingredients

For the beer-simmered onions

  • 1 teaspoon mild vegetable oil
  • 4 slices bacon, cut crosswise into 1/4-inch-thick (6-mm) pieces
  • 2 medium onions, peeled, halved lengthwise, and sliced 1/2 inch (12-mm) thick
  • 1 tablespoon unsalted butter, diced
  • 1/2 teaspoon kosher salt
  • 1/2 cup ale
  • 1 teaspoon balsamic vinegar
  • 1/2 bay leaf
  • 1/2 star anise

For the salt and pepper mix

  • 1/2 cup kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the burgers

  • 4 store-bought or homemade hamburger buns
  • 4 tablespoons unsalted butter, melted
  • 8 teaspoons Dijon mustard, melted
  • 2 pounds very cold ground beef, preferably 80/20 mix, divided into 8 patties
  • 8 slices Swiss cheese
US - Metric

Instructions

Make the beer-simmered onions

  • In a medium saucepan over medium heat, warm the oil. Add the bacon and cook, stirring often, until crisp, 5 to 6 minutes.
  • Add the onions, butter, and salt and stir until the onions are evenly coated. Reduce the heat to medium-low, cover, and cook, stirring often, until the onions begin to soften and are translucent, 12 to 20 minutes.
  • Add the ale, vinegar, bay leaf, and star anise. Cook, uncovered and stirring frequently, until the liquid has almost evaporated and the onions are very soft and caramelized, 30 to 40 minutes. Remove and discard the bay leaf and star anise.

Make the salt and pepper mix

  • In a small bowl, stir together the salt and pepper.

    ☞ TESTER TIP: This makes far more than you’ll need, but it’s handy to have on hand for, well, everything.

Make the burgers

  • Heat a cast-iron griddle or skillet over medium-low heat until warm, about 3 minutes.
  • Meanwhile, brush the cut side of the buns with the melted butter. Place the buns, buttered side down, on the griddle or skillet and toast until golden brown, 2 to 3 minutes. Transfer the buns to a plate and spread 2 teaspoons mustard on the buttered top of each bun.
  • Wipe off the griddle or skillet. Increase the heat to medium and heat it until hot, 2 to 3 minutes.
  • Sprinkle a pinch of the salt and pepper mix on each burger.
  • Place the burgers on the griddle or skillet, seasoned side down. Using 1 large, sturdy spatula to very firmly smash each burger into a 1/3-inch-thick (8-mm) round. Press down on the spatula with another stiff spatula to help flatten the burger quickly. Evenly sprinkle another big pinch of the salt and pepper mix on each burger.
  • Cook the burgers, resisting the urge to fuss with them, until the bottom edges are brown and crisp and the juices on the surface are bubbling hot, 2 to 4 minutes. Slide 1 of the spatulas beneath the burger to release it and scrape up the caramelized browned crust. Use the other spatula to steady the burger and keep it from sliding as you carefully flip each burger.
  • Place a slice of cheese on each burger and cook to your desired doneness, about 1 minute more for medium doneness.
  • Transfer the cheeseburgers to the prepared buns, and top with 2 to 3 tablespoons of onions. Devour immediately.

Nutrition

Serving: 1burger | Calories: 1093kcal | Carbohydrates: 30g | Protein: 56g | Fat: 81g | Saturated Fat: 36g | Monounsaturated Fat: 31g | Trans Fat: 3g | Cholesterol: 244mg | Sodium: 15129mg | Fiber: 2g | Sugar: 6g