Steak And Shake Garlic Double Steakburger Recipe

This Steak And Shake Garlic Double Steakburger is a diner classic made right in your kitchen. Two thin, crispy-edged beef patties with melted American cheese and a punchy garlic butter create a rich, savory burger that rivals the drive-through version.

You can have these on the table in about 25 minutes, and the recipe is beginner-friendly. The only slightly tricky part is getting the patties thin enough while keeping them loose — press too hard and they turn dense.

Why You’ll Love This Recipe

• Intense garlic flavor — The garlic butter brushed on after cooking soaks into the patties for bold, savory taste.
• Crispy-edged patties — Thin beef rounds cooked in a hot skillet develop a deep brown crust that adds texture.
• Simple ingredients — No fancy condiments or complicated techniques. Just beef, cheese, butter, and a few pantry staples.

What Makes This Recipe Special

Two ultra-thin patties, each just a quarter-inch thick, cook fast and develop those coveted lacy, crispy edges. The real star is the garlic butter — three cloves of minced fresh garlic stirred into softened butter, brushed onto the hot patties right after they come off the griddle. The butter melts into the meat while the garlic aroma fills the kitchen. It tastes like a diner counter burger but with way more punch from the garlic.

Ingredients You’ll Need

Here is everything you need, broken down by category. Use the exact amounts listed for the best results.

Beef and Cheese

• 2 lb 80/20 ground beef — The 20% fat is essential for keeping the thin patties juicy. Leaner beef will dry out fast.
• 8 slices American cheese (each 0.7 oz / 20 g) — Melts smoothly and evenly. Use individually wrapped slices for convenience.

Garlic Butter and Seasoning

• 4 tbsp unsalted butter, softened, divided — Three tablespoons go into the garlic butter; the rest is for the buns.
• 3 cloves garlic (about 1 tbsp minced) — Fresh garlic only. Pre-minced jarred garlic lacks the punch.
• 1 tbsp kosher salt — Use about a half teaspoon per patty total. This is critical for flavor.
• 1 tsp freshly ground black pepper — Grind it fresh for the best aroma.
• 1 tsp garlic powder (not garlic salt) — Adds another layer of garlic without extra sodium.

Buns and Assembly

• 4 soft hamburger buns, split — Look for squishy, supermarket-style buns. Artisan brioche is too rich and tall.
• Softened butter for buns (about 2 tbsp) — Spread on the cut sides before toasting for golden, crisp edges.

Equipment Needed

• Large cast-iron skillet or griddle — Holds heat well and creates a superior sear. A stainless steel pan works too if you preheat it properly.
• Thin metal spatula — Essential for scraping up the crispy crust when flipping the patties.
• Small bowl for garlic butter — Mix the softened butter and minced garlic together until smooth.
• Lid or aluminum foil — Covers the pan to trap steam and melt the cheese in about 30 seconds.

Instructions to Prepare Steak And Shake Garlic Double Steakburger

These steps follow the exact method from the recipe. Work in batches if your pan is crowded to keep the heat high.

• Make the garlic butter — In a small bowl, combine 3 tablespoons of softened butter with 3 finely minced garlic cloves. Stir until smooth and set aside.
• Preheat the pan — Light a gas or charcoal grill, or preheat a large cast-iron skillet or griddle over medium-high heat. The pan is ready when a drop of water sizzles instantly on the surface.
• Form the patties — Divide the beef into 8 equal balls, each about 4 oz (113 g). Gently shape into loose rounds without overworking. Press each ball into a very thin patty, about 3-4 inches wide and 1/4-inch thick — slightly larger than the bun since they shrink during cooking.
• Season generously — Season each patty on both sides with kosher salt, black pepper, and garlic powder. Use about 1/2 teaspoon of salt per patty total.
• Sear the first batch — Place 4 patties in the hot skillet and cook without moving for 2 minutes. A deep brown crust should form. Flip with the thin metal spatula, scraping up the crust as you go.
• Add cheese and melt — Immediately after flipping, place 1 slice of American cheese on each patty. Cover the pan with a lid or foil to trap steam and melt the cheese, about 30 seconds. Repeat with the remaining 4 patties.
• Toast the buns — While the second batch cooks, spread the remaining tablespoon of softened butter on the cut sides of the buns. Toast them on the skillet or grill, cut-side down, until golden brown, about 1 minute.
• Assemble each burger — Place one cheese-topped patty on the bottom bun. Brush the top with about 1/2 teaspoon of garlic butter. Add the second cheese-topped patty, then brush with another 1/2 teaspoon of garlic butter. Close with the top bun.
• Serve immediately — These burgers are best fresh. Do not hold them under a heat lamp as the thin patties will dry out quickly.

Expert Tips for a Standout Steak And Shake Garlic Double Steakburger

• Work the beef loosely — Overworking the meat compacts it into dense hockey pucks. Gently shape the balls and press them into patties just enough to hold together.
• Salt right before cooking — Season the patties just before they hit the pan. Salt draws moisture out of beef over time, and you want that moisture inside the meat, not on the cutting board.
• Get the pan screaming hot — Medium-high heat that makes a water droplet skitter across the surface is your target. A hot pan creates the brown crust in 2 minutes flat.
• Resist pressing down on the patties — Pressing with a spatula squeezes out the juices that keep the burger moist. Let the pan do the work.
• Scrape up the crust when flipping — That browned, lacy edge is what makes thin patties special. A thin metal spatula lets you lift it cleanly without tearing.
• Brush garlic butter after cooking, not before — If you brush it on raw patties, the garlic burns on the hot pan. Brushing it onto cooked patties lets the flavor shine without bitterness.

Common Mistakes to Avoid

• Using lean ground beef — 80/20 beef with 20% fat keeps the patties juicy during the short cooking time. 90/10 beef will taste dry and crumbly.
• Making patties too thick — The whole point is a thin, crispy-edged patty that cooks in 2 minutes. A half-inch-thick patty needs double the time and won’t develop the same crust.
• Overcrowding the pan — Putting more than 4 patties in a standard skillet drops the temperature too fast. The meat steams instead of searing. Work in batches.
• Skipping the garlic powder — Fresh garlic alone gets mellow when cooked. Garlic powder reinforces that savory garlic note throughout the patty itself.
• Assembling too early — If you stack the patties and set the burger aside, the steam from the hot meat makes the bottom bun soggy. Serve within a minute of assembly.

Variations & Ways to Customize Steak And Shake Garlic Double Steakburger

• Spicy kick — Add a pinch of cayenne pepper or red pepper flakes to the garlic butter for heat that builds slowly.
• Swap the cheese — Pepper Jack melts just as well and adds a sharp, spicy note. Provolone is another good option with a milder taste.
• Add caramelized onions — Slow-cook sliced onions in butter for 20 minutes until deep golden brown, then pile them on before closing the bun.
• Herb garlic butter — Stir 1 tablespoon of finely chopped fresh parsley or chives into the garlic butter for a brighter flavor.
• Single patty version — Use 4-ounce patties instead of 4 ounces split into two. Cook for 2 minutes per side and top with one slice of cheese.

What to Serve With Steak And Shake Garlic Double Steakburger

These burgers are hearty enough on their own, but a few simple sides round out the meal nicely.

• Crisp pickle spears — The acidity and crunch cut through the rich beef and butter. Dill pickles are the classic choice.
• Thinly sliced raw onion — Adds a sharp, clean bite that balances the garlic. Red onion is sweeter; white onion is punchier.
• Ketchup — No other condiments needed. A squirt of ketchup adds sweetness and tang without overwhelming the garlic flavor.
• Crispy french fries — Homemade or frozen, salty fries are the natural companion to a diner-style burger.
• Side salad with vinaigrette — A light, acidic dressing cuts through the richness of the double patties.

Make-Ahead Instructions

• Form patties in advance — Shape the 8 thin patties, stack them between parchment rounds, and refrigerate for up to 24 hours. Season right before cooking, not ahead of time.
• Freeze uncooked patties — Place formed patties between parchment rounds in a freezer bag. They keep for up to 2 months. Thaw overnight in the fridge before cooking.
• Prepare garlic butter ahead — Mix the softened butter with minced garlic. Store in an airtight container in the fridge for up to 5 days. Let it come to room temperature before using so it spreads easily.
• Toast buns at the last minute — Buns lose their crispness within 10 minutes. Toast them just before assembling the burgers.

Storage and Reheating

Storage

• Separate components — Store leftover cooked patties (without buns) in an airtight container in the refrigerator for up to 3 days. Keep buns at room temperature in a sealed bag.
• Freeze cooked patties — Cool completely, then wrap individually in plastic wrap and place in a freezer bag. They last up to 1 month.
• Do not store assembled burgers — The bun will turn soggy within minutes. Always store patties and buns separately.

Reheating

• Oven method — Place patties on a baking sheet at 350°F (177°C) for 5-7 minutes until hot. Reheat buns separately, cut-side down, for 1 minute.
• Stovetop method — Heat a skillet over medium heat. Add the patties and cook for 1-2 minutes per side, adding a splash of water and covering briefly to re-melt the cheese.
• Do not microwave the assembled burger — The microwave makes the bun soggy and the patty rubbery. Reheat components separately and reassemble.

Nutritional Breakdown (Per Serving)

Based on 1 serving = 1 double cheeseburger (2 patties + 2 cheese slices + bun + garlic butter).

• Calories: 775
• Protein: 48g
• Fat: 53g
• Carbohydrates: 26g
• Fiber: 1g
• Sugar: 4g
• Sodium: around 1680mg

Frequently Asked Questions

Can I make Steak And Shake Garlic Double Steakburger on a grill instead of a skillet?

Yes. Preheat a gas or charcoal grill to high heat. Cook the patties for 2 minutes per side, then add cheese and cover the grill to melt it. The grill adds a subtle smoky flavor that works well with the garlic butter.

How thin should the patties be?

Each patty should be about 1/4-inch thick and roughly 3-4 inches wide. They should look slightly larger than your bun because they shrink during cooking. Thin patties cook fast and develop crispy edges — that is the signature of this burger.

Can I use pre-minced garlic from a jar?

Fresh garlic gives the boldest flavor. Jarred minced garlic has a milder, slightly sour taste from the preserving liquid. If you are in a pinch, use 1 1/2 teaspoons of jarred garlic and expect a less potent result.

How do I keep the cheese from sticking to the spatula when flipping?

Add the cheese only after flipping the patty. The cheese melts on top while the second side cooks. When moving the finished patty, slide the spatula under the meat, not the cheese layer.

What is the best way to reheat leftover Steak And Shake Garlic Double Steakburger?

Separate the patties from the buns. Reheat patties in a 350°F oven for 5-7 minutes or in a hot skillet for 1-2 minutes per side. Toast the buns separately. Never microwave the assembled burger — the bun turns soggy and the patty dries out.

Can I add other toppings like lettuce or tomato?

You can, but the garlic butter and cheese are the stars here. Lettuce and tomato add moisture that can dilute the garlic flavor. If you want fresh crunch, serve pickle spears and raw onion on the side instead.

Final Words

This Steak And Shake Garlic Double Steakburger delivers that diner experience without leaving your kitchen. The crispy-edged patties, melty American cheese, and bold garlic butter hit every note you want from a classic burger. Give it a try — I think you will find yourself making these on repeat.

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