Shake Shack's "Smoke. Shack" Bacon Cheeseburger Recipe. If anything can beat biting into a juicy Shake Shack burger at the restaurant, it’s taking that first bite while wearing your pajamas in the comfort of your own home. Now that dream can become a reality with the release of the new Shake Shack cookbook. The new title by the Danny Meyer- owned chain’s CEO, Randy Garutti, and culinary director, Mark Rosati, includes recipes for dozens of menu favorites available in stores—and a few items rumored to make their way in. Shake Shack’s “Smoke.

Shack” burger, shared exclusively with PEOPLE below, is a riff on their classic burger but topped with smoky bacon and cherry peppers instead of lettuce and tomato. The patty is topped with a slice of American cheese, smothered with their signature “Shack. Sauce” and sandwiched between a toasted potato bun. From Coinage: Should You Be Tipping In Cash Only?

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To make the recipe, the book recommends using a sturdy stainless steal spatula to properly smash the burgers in a cast iron skillet and create “the most evenly browned burger.” They also recommend placing a large upside down mesh strainer over the burgers as they cook to keep the grease splatter down—a great tip for making burgers of any kind, really. RELATED: All- Star Memorial Day Recipes½ cup mayonnaise. Dijon mustard¾ tsp. Pinch of cayenne pepper. American cheese slices. Stir mayonnaise, mustard, ketchup, pickle juice and cayenne in a small bowl. Watch Curious George: A Halloween Boo Fest Online Hulu. Heat a cast- iron griddle or skillet over medium low.

Brush insides of buns with melted butter. Toast on griddle until golden, 2 to 3 minutes; transfer to a plate. Spread 1 tablespoon of prepared sauce on each top bun. Top with bacon and cherry peppers. Increase heat to medium- high, and heat griddle until hot, 2 to 3 minutes.

Sprinkle 1 side of patties with ½ teaspoon salt and 1/8 teaspoon black pepper. Place patties on the griddle, seasoned side down. Using a large, sturdy metal spatula, firmly smash meat into 1/3- inch- thick patties. Sprinkle ½ teaspoon salt and 1/8 teaspoon pepper on patties. Cook, undisturbed, until edges beneath are brown and crispy, and juices are bubbling hot, 2 to 3 minutes.

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Flip patties; top with cheese, and cook until charred on other side, 1 to 2 minutes. Transfer burgers to buns, and serve. Serves: 4. Active time: 2. Total time: 2. 5 minutes.

• · The burger from the new Shake Shack cookbook is based on "everything that's great about smoky bacon".
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