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GREAT post!

I tried doing this on Friday night, and got some outstanding results.
Ground up the meat w/ my Cuisinart, and came out just fine. Just gotta make sure you keep an eye out so you don't get beef puree.
Used my trusty cast-iron skillet, and really digging that smash-n'-scrape technique.... thanks!

as of today, october 30th, they do sell fries, we went last night, burgers were awesome, cooked perfectly to temp, one medium rare, the other well done. the fries leave something to be desired.....they should stick to the alternates, corn, mac & cheese, chips....and also, please dont offer cokes in plastic bottles. the vintage sodas are awesome. All in all, best burger ever by far. I grew up in Chicago, been out west for in-and-out, the spot in Kenosha wisconsin, Culvers.....and 5 guys out here.....Rays is by far the best!

Burger should been cook DONE know red or pink . Mustard,onion,pickle ,shredded lettuce OK.

I love this post. Your efforts are much appreciated.

How will a Keating Miraclean griddle, Hobart grinder and a APW Wyott toaster improve this recipe over home-made results ?

I've eaten countless Ted's burgers. I love them. I do agree with SOME of your gripes. However, the moistness of the burger is perfect if it's served when ready. It's prepared in STEAM man..it loses the fatty liquid but gets infused with H20 in the process which creates moisture. So I disagree with your opinion there. The shape of the burger is something I've always disagreed with. It does not fit the bun correctly. A simple adjustment to the shape of the "tray" that the burger is steamed with will solve this issue. It needs to be more square to fill out the surface of the bun. Besides the shape issue, the burger is fantastic. The cheese is unique and combines with the meat better than any other option. The bun may be a bit overized and "fluffy" but it does a good job containing the gooiness. You need a tougher bun than usual when dealing with melted cheese. I'd assume the shape issue has alot to do with not changing the rich history of the burger and restaurant. And that is what Ted's offers..a classic, unchanged experience. Overall, the Burger is unique, MOIST, and extremely delicious. A definite must have for burger lovers looking for something different.

@Chairthrower

I love fry sauce. I actually often order shack sauce on the side for fry-dippin'. They charge 75¢ for it though. You'd think they'd give it to you for free...

@jp_bakeupastorm: I hear ya, I despise mayonnaise with a passion, too....but I accidentally ordered the Shack burger WITH sauce once and for some reason, probably because of the addition of all the extra components, i find the sauce delicious. It's the only mayonnaise-based sauce I can deal with. But I agree that the burger is just as good without the sauce.

That's a serious piece of investigation. Great stuff.

Love, love, love your report! Next time, try adding a few drops of liquid hickory smoke to the sauce for an incredible "hickory burger".

What about salt and pepper in the beef? I'm certain there's a considerable amount of both, which I think is what makes it especially tasty.

This is the best blog in the world. For reals.