Many people have waxed poetic about the Shake Shack burger, and I, while usually adverse to hype, couldn’t agree more with the superfluous, crazy-wonderful things people are saying. The burger really is that good. So good in fact, I get the shakes when I think about how far away Shake Shack is from Vancouver and how there is nothing here in Vancouver that even remotely compares.
Part of the beauty of the Shack burger is the bun. It’s pale yellow, gloriously squishy, with a hint of sweetness and a slight slick of butter. The bun’s a Martin’s Potato roll, which is all over the East coast, but sadly, not on the West.
I think the bun is essential to the Shake Shack burger and without it being available here, nothing I make will come close to a Shack burger. Of course, if you live on the East coast, you could go all out and create The Fake Shack from the Burger Lab on A Hamburger Today.
The recipe Lopez-Alt has come up with is pretty intense – he has you grind your own meat blend of sirloin, chuck and brisket for the perfect Shack patty. I could have gone to the butcher to have them grind up the cuts for me, but I had a package of ground beef languishing in the fridge so I went ahead and skipped out on the meat.
What made the burger taste even remotely Shake Shack-y was the sauce. Sweet, sour and a tiny bit spicy, the mayo-based Shack Sauce is so good I even dipped my fries in it.
Not quite close to the real thing, these burgers still satisfied me. Next time I’m going to give the meat blend a try and maybe I’ll even ship myself some Martin’s Potato rolls!
Shack Sauce from Serious Eats
- makes about 3/4 cup sauce -
1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
4 slices kosher dill pickle
1/4 teaspoon garlic powder
1/4 teaspoon paprika
pinch cayenne pepper
Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary.