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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.

6 Comments:

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.

I do not understand why AHT has not tried this out yet and let us know the outcome.

it'd certainly beat those queues.

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.

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?

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