Print

Steak And Shake Garlic Double Steakburger

Steak And Shake Garlic Double Steakburger - recipe card
Print Recipe

A juicy, garlic-packed double cheeseburger inspired by the classic Steak ‘n Shake original. Two thin, crispy-edged beef patties are stacked with melted American cheese and a bold garlic butter sauce on a soft, toasted bun for a rich and savory experience.

Ingredients

Scale
  • 2 lb 80/20 ground beef (20% fat preferred for juiciness)
  • 8 slices American cheese (each 0.7 oz / 20 g)
  • 4 soft hamburger buns, split
  • 4 tbsp unsalted butter, softened, divided
  • 3 cloves garlic (about 1 tbsp minced)
  • 1 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic powder (not garlic salt)
  • Softened butter for buns (about 2 tbsp)

Instructions

  1. In a small bowl, combine 3 tablespoons of softened butter with 3 finely minced garlic cloves. Stir until smooth. This garlic butter will be brushed on the patties after cooking for intense garlic flavor.
  2. Light a gas or charcoal grill, or preheat a large cast-iron skillet or griddle over medium-high heat. If using a skillet, wait until a drop of water sizzles instantly when flicked onto the surface. The pan must be hot to create a sear.
  3. While the pan heats, form the beef into 8 equal balls, each about 4 oz (113 g). Do not overwork the meat; gently shape into loose rounds. 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.
  4. Season patties generously on both sides with kosher salt, black pepper, and garlic powder. Use about 1/2 teaspoon of salt per patty total – this is critical for flavor.
  5. Place 4 patties in the hot skillet (or on the grill) and cook without moving for 2 minutes to develop a deep brown crust. Flip with a thin metal spatula, scraping up the crust. If using a skillet, work in batches to avoid overcrowding.
  6. Immediately after flipping, place 1 slice of American cheese on each patty. Cover the pan with a lid or a sheet of aluminum foil to trap steam and melt the cheese quickly, about 30 seconds. Repeat with remaining 4 patties.
  7. While the second batch cooks, spread the remaining 1 tablespoon of softened butter on the cut sides of the hamburger buns. Toast the buns on the skillet or grill, cut-side down, until golden brown, about 1 minute.
  8. Assemble each double cheeseburger: place one cheese-topped patty on the bottom bun. Brush the top of that patty with about 1/2 teaspoon of garlic butter. Add the second cheese-topped patty on top, then brush its top with another 1/2 teaspoon of garlic butter. Close with the top bun.
  9. Serve immediately while the cheese is melted and the patties are hot. These burgers are best fresh; do not hold under a heat lamp as the patties will dry out.
  10. For a side: serve with crisp pickle spears, thinly sliced raw onion, and ketchup. No additional condiments are needed – the garlic butter and cheese carry the flavor.

Notes

Store leftover cooked patties (without buns) in an airtight container in the refrigerator for up to 3 days. To reheat, place patties on a baking sheet at 350°F (177°C) for 5-7 minutes until hot. Reheat buns separately. Freeze uncooked, formed patties between parchment rounds for up to 2 months; thaw overnight in the fridge before cooking. Do not microwave the assembled burger – it will make the bun soggy.

Nutrition

Keywords: Steak and Shake garlic double steakburger, double cheeseburger recipe, garlic burger, thin patty burger, American cheeseburger, stovetop burger, weeknight dinner, garlic butter burger, smashed burger, homemade fast food burger

Find it online: https://copycatkitchenco.com/steak-and-shake-garlic-double-steakburger/