Shake Shack Sloppy Joes

4 servings
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
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Shake Shack Sloppy Joes are made with a perfect copycat Shake Shack sauce. A sloppy burger filling topped with melty cheese on a potato bun.

Copycat Recipes for fast food eats are always a hit. From the creative adaptation Big Mac Sloppy Joes to long-time favorites like KFC Original Chicken, readers love these drive-thru classics.

Sabrina’s Shake Shack Sloppy Joes

Shake Shack has a particular style when it comes to their burgers. They keep it simple with the toppings: just American cheese, tomato, lettuce, and that Sauce. Each bite is pure delicious, get the double burger so you can have twice the goodness. One thing that sets Shake Shack apart is their crinkle cut fries, but you can make your own meal with Shoestring Fries (or just baking some frozen fries while you’re making the sloppy joes). Smother them in cheese and bacon for an extra special side!

Recipe Card

Shake Shack Sloppy Joes Recipe

Shake Shack Sloppy Joes are made with a perfect copycat Shake Shack sauce. A sloppy burger filling topped with melty cheese on a potato bun.
Yield 4 servings
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 1/2 pounds ground beef (85/15)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 teaspoons Worcestershire sauce
  • 4 Martin’s Sandwich Potato Rolls
  • 4 leaves green leaf lettuce
  • 8 slices tomato
  • 4 slices American cheese
  • 3/4 cup Shake Shack sauce , divided (about 1 full recipe's worth)

Instructions

  • Brown your ground beef halfway, about 3-4 minutes, in your large skillet then mix in salt, pepper, and Worcestershire sauce.
  • Cook the beef until fully browned, about 3-4 minutes.
  • Turn off the heat then mix in ½ cup of the Shake Shack sauce.
  • Serve on Potato Rolls with cheese, tomato, lettuce, and remaining Shake Shack sauce.

Nutrition

Calories: 874kcal | Carbohydrates: 28g | Protein: 44g | Fat: 65g | Saturated Fat: 19g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 154mg | Sodium: 1537mg | Potassium: 720mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1752IU | Vitamin C: 9mg | Calcium: 413mg | Iron: 6mg

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Chef’s Notes

In just a few short years, Shake Shack has grown from a single food cart in New York to an international phenomenon. Their Shake Shack Sauce is amazing by itself, but combined with their burgers it creates something truly special. Even after years after opening, the lines haven’t died down at many Shake Shack locations. Instead of trying to fight the crowds during the dinner rush, you can make these Shake Shack Sloppy Joes at home. Made as simply as the Shake Burger itself, they just as tasty. Plus you don’t have to pay extra for seconds.

How to Serve & Store

  • Serve: You can keep your Shake Shack Sloppy Joes for up to 2 hours at room temperature.
  • Store: Keep your Sloppy Joes in the refrigerator for 3 days in an air-tight container.
  • Freeze: Cool meat completely before freezing up to 3 months in a sealed container.

Variations

  • Shake Stack: Top your Shake Shack Sloppy Joes with fried mushrooms and muenster cheese to get the same tastes as the Shake Stack Burger.
  • Smoke Stack: Make these Smoke Stack Sloppy Joes by adding Applewood Smoked Bacon and cherry peppers. You can pick up pickled cherry peppers, also called sweet peppers or piquante peppers, in most grocery stores near pickles and olives.
  • Meat: This recipe uses 85/15 ground beef but you can swap it out with ground turkey or chicken. If you want a vegetarian version, try Beyond Beef, a plant-based ground beef substitute that is refrigerated instead of frozen that cooks up really well in Sloppy Joes.
  • Hot Dog: Pay homage to the Shack’s humble beginnings by topping an all beef hot dog with your Sloppy Joe Mix. Of course you want to slather the bun in Shake Shack Sauce too.

More Fast-Food Inspired Recipes

Sandwich Pin collage

Photos used in a previous version of this post:

sandwich on plate
Sandwich meat and sauce in pan
sandwich held up on plate
sandwich close up, held in hand

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Whole family loved these! Super easy to make. Only tweak I made was to add half a diced onion to the meat as it was browning because my family loves onions. Thanks, Sabrina!! We love your recipes ?

  2. Huge hit with the family. Quite honestly everything I’ve made using Sabrina’s recipes have been a hit – and easy!! Can’t beat that combination. Thank you for this!!!

  3. These look and sound wonderful! I’m having a casual pool party with 7 guests. What would you serve with the Sloppy Joes? Would you triple the ingredients?

    1. Corn on the cob, fries or potato chips, or coleslaw would all be great sides. I’m not sure if you’d need to triple but I would at least double. I always like having more than not enough. Have fun!

  4. Wow! My tummy is rambling! I will seriously try this out soon. Thank you for your ah-mazing recipes. I love them all.

  5. Oh my gosh this recipe makes me so happy! I love sloppy joes and these were the bomb. I just had one at Shake Shack a few weeks ago for the first time. These taste exactly the same! Yea!

  6. Burgers are always yum but sloppy joes is an absolute favorite. The meat in here looks so juicy and loaded with simple spices. Cheesy and delicious !!

  7. I tried their burger once and loved it. Never knew I should have tried the sloppy joes instead. Now I need to recreate this in my kitchen ASAP. 🙂

  8. I have never had a sloppy Joe like this. This sounds so delicious and I cannot wait to make this for my family.