momofuku shrimp stack
This flavor fusion burger by legendary chef David Chang of Momofuku Group pairs a classic beef cheeseburger patty with a spicy Asian-style shrimp patty and miso-spiked sauce.
1 lb large shrimp, shelled and deveined 1 Tbsp gochugaru (Korean-style crushed red pepper, such as McCormick) 1 tsp kosher salt, plus more to taste 1 lb very cold ground beef 4 hamburger potato buns (such as Martin’s) ¼ cup butter, melted Freshly ground black pepper to taste ¾ cup Shake Shack Momofuku Sauce (see recipe) 4 slices American cheese Canola oil 4 leaves Bibb lettuce 1 recipe Quick-Pickled Cucumbers and Red Onions (page 9)
1. Place shrimp, gochugaru and 1 tsp salt in a food processor. Pulse until mixture has consistency of loose sausage. With wet hands (mixture is sticky), divide shrimp mixture into 4 equal “pucks” (see sidebar). Form beef into 4 thick pucks.
2. Heat a cast-iron griddle or skillet over medium-low heat until warm. Brush cut sides of buns with butter. Toast buns, cut side down, on griddle 2–3 minutes or until golden brown. Spread both sides of buns with Shake Shack Momofuku Sauce. Set aside.
3. Increase heat to medium. Sprinkle 1 side of beef pucks generously with salt and a pinch of pepper. Place seasoned side down on griddle. Using a sturdy metal spatula, firmly smash each puck into a 1⁄3-inch-thick patty. Pressing down on the spatula with another stiff spatula helps flatten the burger quickly. Season the top with a generous pinch of salt and small pinch of pepper. Cook 2–3 minutes or until edges beneath are brown and crisp and juices on surface are bubbling hot. Turn, top with cheese and cook 1 minute for medium or until desired degree of doneness. Remove from pan; keep warm.
4. Increase heat to medium-high. Brush pan generously with oil. Add shrimp pucks to pan; flatten into patties with an oiled spatula. Cook 2 minutes on each side or until done.
5. Place 1 lettuce leaf, 1 cheeseburger patty and 1 shrimp patty on each bottom bun half. Top each with Quick-Pickled Cucumbers and Red Onions and bun top. Serves 4.