Shake Shack Visit -Take Two and Saturday Pet Bloggers Blog Hop

In April I wrote this post about visiting Shake Shack in Madison Square Park with Ping and my friend Pat.   Wednesday, we made a return trip, Ping rode on the path train in her Pet Trex Stroller.  I met Pat and her daughter, Jennifer, and her new grand son, Luca, at the Shack.

Luca and Ping didn't pay much attention to each other, Ping was more focused on Squirrels.

Ping and Me

Ping's Poochie Sundae

Scarfing that Sundae down!

Two cuties in strollers

Shake Shack has locations in NYC, Washington, Miami, Saratoga Springs, Westport CT, and in the Middle East.  If you don't live in one of these places you can't get the burgers that people like up like this for:

 

 The lines are long, but the burgers are damn good.  I'm drooling just looking at this picture

 

 link to image source

Apparently what makes them so delicious is that they ground the meat themselves like old school burger joins used too in the fifties.   I found a recipe on Cooks Illustated that aims to approximate the classic Shack style burger.   In the winter when I can no longer go to the Shack I am going to try it and I will let you know how it goes.  Here it is for now:

 Shake Shack Style Burgers

10 ounces of sirloin steak, cut in 1 inch chunks
6 ounces boneless beef short ribs cut in,  1 inch chunks

Kosher salt and black pepper 

1 tbsp butter

4 Pepperidge Farm classic hamburger buns

1/2 tsp vegetable oil

4 slices of American Cheese

1 thinly sliced white onion

1 beef steak tomato, sliced thickly 

lettuce

Place the beef in a single layer on a foil lined baking sheet, making sure meat chunks are at least 1/2 inch apart, and freeze in the freezer for about 20 minutes or until it is very firm.  

Place 1/2 the meat in a found processor and grind using 10 to 15 one second pulses and repositioning as you go so all the meat gets ground.  It should be in slightly larger chucks then ground beef when done, but beginning to come together.

Separate meat into four equal rounds on baking sheet and very gently form into patties.  Do not over handle the meat, the edges and surface of the patties should still be bumpy.

Melt butter in the skillet over medium heat and toast the bun tops in the butter for about 2 minutes.  Set aside.

Return the skillet to medium high heat  and add the oil and heat until it is just smoking.  Transfer patties to skillet and cook without moving for 3 minutes.  Flip and cook 1 more minute and top with the American cheese.  Cook one minute longer.

Serve with the lettuce tomato and onion slices and sauce.

Ranch Sauce

2 tbsp mayonnaise

1 tbsp ketchup

1/2 tsp pickle relish

1/2 tsp sugar

1/2 tsp white wine vinegar

1/4 tsp pepper

Whisk ingredients together and service on burgers.