Shake Shack Pimento Cheese Burger Copycat Recipe (Southern Comfort Upgrade)
This Southern-inspired burger transformed my lunch game! Creamy pimento cheese melted over their signature patty with crispy bacon - the cheese spread is perfectly tangy and rich.
Ingredients
Main ingredients
- 80/20 ground beef 8 oz
- Martin's potato rolls 2 pieces
- crispy cooked bacon 4 slices
- green leaf lettuce 2 leaves
- ripe tomato 4 slices
- American cheese 2 slices
- unsalted butter 2 tbsp
- pimento cheese spread (see below) 1 cup
Seasonings/Sauce
- kosher salt 1 tsp
- fresh cracked black pepper 0.5 tsp
- mayonnaise 2 tbsp
- ketchup 1 tbsp
- Dijon mustard 1 tsp
- diced pimentos (drained) 3 tbsp
- finely shredded sharp cheddar 0.75 cup
- cream cheese, softened 2 oz
- apple cider vinegar 0.5 tsp
- garlic powder 0.25 tsp
- cayenne pepper 0.12 tsp
Nutrition summary
Carbohydrates
31 g
16%
Protein
33 g
17%
Fat
47 g
55%
Cooking steps
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1
Make the pimento cheese: In a bowl, combine softened cream cheese, shredded sharp cheddar, mayonnaise, diced pimentos, apple cider vinegar, garlic powder, and cayenne pepper. Mix until creamy and well-blended, then refrigerate while prepping other elements.
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2
Prepare the Shack-style beef: Divide the ground beef into four 2oz loose balls (do not overpack). Season each with kosher salt and black pepper. Preheat a cast iron skillet or flat griddle over high heat (450-500°F) until nearly smoking—this high temp is crucial for crispy, lacy edges.
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3
Smash & cook the burgers: Place each beef ball on the griddle. Firmly smash with a heavy metal spatula and hold for 10 seconds (this mimics Shake Shack’s signature crusty edges). Cook 1-1.5 minutes until deep golden underneath, then flip with a firm scrape.
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4
Cheese it up: Immediately top 2 patties with a slice of American cheese and a heaping spoonful of pimento cheese spread. Stack the other 2 patties onto the cheese-topped ones to double up. Let cheese melt for 30-45 seconds and remove from heat.
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5
Toast the buns: Brush inside of Martin’s potato rolls with butter, then toast cut sides down on the hot griddle until golden brown, about 1-2 minutes.
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6
Assemble: Spread the ShackSauce (mayo, ketchup, and Dijon mustard) onto the bottom bun. Layer with lettuce, tomato, cheesy double-patty stack, and crispy bacon. Cap with the top bun (toasted side down). Serve immediately for the truest Shake Shack experience.
Personalized Q&A
Q. Does this copycat recipe taste like real Shake Shack?
Absolutely! This recipe uses the home alternative of 80/20 ground beef, a hot cast iron griddle for the signature smash burger crust, Martin’s potato rolls, American cheese, and a creamy homemade pimento cheese inspired by Shake Shack’s limited-time Southern menu—so you’ll experience both the authentic texture and flavor.
Q. Is this Shake Shack Pimento Cheese Burger recipe easy to make?
While there are several steps (sauce, pimento cheese, smashing the patties), each one is quite beginner-friendly. The smash technique is simple with a little practice, and the whole process takes about 30 minutes—very doable for a home cook with standard kitchen gear.
Q. Can I customize this Pimento Cheese Burger?
Definitely! Try swapping the bacon for grilled onions, adding pickled jalapeños for spice, or using spicy cheddar in your pimento cheese. You can also make it a single instead of a double, or skip bacon for a lighter version.
Q. Is this recipe healthy?
This burger delivers 770 kcal per serving, with 31g carbs, 33g protein, and 47g fat (16% carbs, 17% protein, 55% fat). It’s indulgent and protein-rich, but not especially low-calorie or low-fat—enjoy as an occasional treat!
Q. What's the secret behind those crispy, lacy burger edges?
The Shake Shack technique! Smash the 2oz beef balls firmly onto a 450–500°F griddle and hold for 10 seconds with a heavy spatula—this creates the Maillard-reaction crust and crunchy edges that make these burgers legendary.
