Shake Shack at Home
Anyone tried using the Fresh Direct Pat LaFrieda burgers to replicate the Shack burger at home? I feel like I'm getting close, but something's missing with the outer crust of the burger and the bun/patty ratio.
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6 Comments:
Are you using the smash technique? And a buttered Martin's potato roll?
http://aht.seriouseats.com/archives/2008/10/video-how-the-shake-shack-manhattan-nyc-makes-its-hamburgers.html
kathryn at 12:12PM on 08/10/09
Great video. Now that I've got the patty and bun right, my only other question is about the beef blend. LaFrieda has three options on Fresh Direct,and I wonder which is closest to the Shack's carne cocktail. I've been getting the brisket blend, but it seems a little less fatty than what I've had at Madison Square Park. The FD website is hopelessly vague about ratios.
Fat and Happy Food Slut at 9:25PM on 08/10/09
I do not understand why AHT has not tried this out yet and let us know the outcome.
burgerluver at 5:00PM on 08/12/09
it'd certainly beat those queues.
jerkfaceirl at 2:36PM on 08/13/09
I tried this a few weeks ago with the "original beef hamburger" blend. Accompanied with a lightly buttered & griddled potato roll, boar's head American cheese, and a moderate dose of black pepper & sea salt to try and achieve the shake shack synergies.
I cooked it at medium-high heat on a gas range using a cast iron griddle and got a great crust with a medium-rare center. Overall, however, it wasn't quite as good as Shake Shack, but the burger was none-the-less juicy and delicious. I will definitely be trying it again.
steelecity at 3:46PM on 08/18/09
I'm no expert, and have only been to Shake Shack once.
However, I got 2 Shackburgers on my visit - one cooked regular (medium), and one rare. The one that was cooked medium seemed to have a lot more flavor than the rare one, which gave me the impression that the patty gains a lot of flavor from (longer exposure to) the griddle itself, benefiting from the residual Maillard effect of thousands and thousands of delicious burgers.
Sorry, I'm not much help. More salt?
cook au vin at 12:00PM on 08/19/09