Shake Shack Sloppy Joes

by Sabrina Snyder

Published on

18 Comments

5 from 8 votes
4 servings
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Jump to Recipe

This post may contain affiliate links. Read my disclosure policy.

Shake Shack Sloppy Joes are made with a copycat Shake Shack sauce. A sloppy burger filling topped with cheese on a potato bun your kids will love.

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.

Shake Shack Sloppy Joes sandwich on plate

SHAKE SHACK SLOPPY JOES

In just a few short years, Shake Shack has grown from a single food cart in New York to an international phenomenon. If you’ve had the pleasure of visiting, it’s easy to see what the hype is all about. Their Shake Shack Sauce is amazing by itself, but combined with their burgers it creates something truly special.

They have a slightly crispy crust at the edges that contrasts the soft, pillowy potato roll that they come on. 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.

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.

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!

How to Assemble Shake Shack Sloppy Joes:

  • Bottom bun
  • Meat
  • American Cheese
  • Tomato
  • Butter Lettuce
  • Shake Sauce
  • Top Bun

MORE DELICIOUS SLOPPY JOES RECIPES

HOW TO MAKE SHAKE SHACK SLOPPY JOES

  • Brown the Meat: Break up the ground beef into small crumbles by stirring frequently while cooking.
  • Add the Seasonings: Keep stirring occasionally after you add your sauce ingredients so it doesn’t stick to the bottom of the pan.
  • Assemble: Toast your buns if you prefer before scooping a big spoonful of Sloppy Joe mix onto the bottom bun and covering with the other bun half.

Shake Shack Sloppy Joes meat and sauce in pan

VARIATIONS ON SHAKE SHACK SLOPPY JOES

  • 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.

SHAKE SHACK SCOOP

  • Regional Shakes: Part of the their dedication to communities, Shake Shack creates shakes and custards based on the region or cities they are in that you can only get at the locations in those specific areas.
  • Growth Spurt: Since its beginnings in 2004, Shake Shack has grown to 249 locations. What’s more, their first expansion wasn’t until 2011. Going from 1 to 249 in less than a decade makes them one of the fastest growing food chains ever.
  • Humble Beginnings: Even though they are most known for their Shack Burger, they actually started as a hot dog cart. When they were part of an area renovation, they expanded to a permanent stand and added burgers and shakes to the menu.

Shake Shack Sloppy Joes sandwich held up on plate

MORE EASY CHEESEBURGER RECIPES

HOW TO STORE SHAKE SHACK SLOPPY JOES

  • 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.

Shake Shack Sloppy Joes sandwich close up

Pin this recipe now to remember it later

Pin Recipe
Dinner, then Dessert

Shake Shack Sloppy Joes

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

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)
  • vegetable oil

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: 588kcal | Carbohydrates: 28g | Protein: 44g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 137mg | Sodium: 1260mg | Potassium: 710mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1722IU | Vitamin C: 9mg | Calcium: 409mg | Iron: 6mg
Keyword: Shake Shack Sloppy Joes

Want to save this recipe? Create a free account to easily save your favorite recipes

Shake Shack Sloppy Joes collage

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.

See more posts by Sabrina

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

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 ?

    Reply

  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!!!

    Reply

  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?

    Reply

    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!

      Reply

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

    Reply

  7. 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!

    Reply

  8. 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 !!

    Reply

  9. 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. 🙂

    Reply

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

    Reply