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Make Your Own Shake Shack Burgers [Recipes]

17 Ott/09

The cheeseburgers from New York City’s Shake Shack are so beloved by burger aficianados that even 12-hour Manhattan visits demand a wait in the Shack’s imposing line. One burger lover researched and reverse-engineered the burger’s basics for making at home.

Photo by J. Kenji Lopez-Alt.

Serious Eats guest writer J. Kenji Lopez-Alt is an obvious fan of the Shack’s signature creation. He took the time to actually examine his burger before devouring it, then ask foodie friends and even a Shake Shack manager about the components he was unsure of. He demonstrates the “smash and scrape technique” in a stove-stop skillet, and gets scientific about what kind of beef mixture goes into a Shack patty:

According to Adam’s sources, the meat is a 50:25:25 blend of sirloin, chuck, and brisket. On the other hand, according to Ozersky, the mixture is actually mostly brisket, with chuck and short rib mixed in.

I did a side-by-side comparison of the two purported blends next to a Shack Burger, and found that Adam’s mix is closer in flavor, offering the right level of tenderness from the sirloin, rich beef flavor from the chuck, and slight sour/metallic notes from the brisket.

If the higher potential for E. Coli contamination and single-source quality concerns aren’t enough for you to take up grinding your own meat for hamburgers, this opportunity might just tip the scales.

Visit Serious Eats for the full debriefing on ingredients, bun sources, griddle instructions, and sauce recipe, and share your own Shack remembrances—or competitors for burgers worthy of imitation (In-N-Out, anyone?)—in the comments.

The Burger Lab: The Fake Shack [Serious Eats]


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