Sliders with Shake Shack Sauce

The Star Tribune published a recipe for Shake Shack burgers, which I have never tried, but since I was planning to make burgers that night anyway I clipped the article. I decided to make sliders on small buns, but followed the rest of the directions. The key here is the sauce, the method for frying the burgers and the toasted buns. We will definitely make these again!

Sliders with Shake Shack Sauce
From the Star Tribune
Serves 4-5

For the sauce:
1/2 cup mayonnaise
3/4 tsp ketchup
1 Tblsp Dijon mustard
1/4 tsp pickle brine (the liquid from a jar of pickles)

For the burgers:
small buns (I like King's Hawaiian rolls)
butter
1 lb ground beef, formed into 8 patties
salt
pepper
sliced cheddar cheese
lettuce leaves
2 Roma tomatoes, sliced

To make the sauce, combine the mayonnaise, ketchup, mustard and brine in a small bowl. Stir well. Extra sauce keeps up to a week in the refrigerator in a sealed container.

Open the buns and spread the interiors with butter. Heat a cast iron frying pan over low heat. Place the buns, buttered side down to toast for a few minutes. Remove to a plate when hot and toasty.

Re-heat the frying pan over medium-high heat. Salt and pepper the burgers on one side and place them seasoned-side down in the heated pan. Press the patties to a 1/3" thickness with a spatula. Sprinkle the tops generously with salt and pepper. Cook until the edges beneath are brown and crisp and the juices on top are bubbling. Scrape up the caramelized brown crust and flip the burger. Top with cheese and cook for 2-3 more minutes for medium-well.

Slather sauce on each bun and top with lettuce and 2 slices of tomato. Add a patty to each and serve hot.