For the iconic Shake Shack, it all started with a hot dog and this is the most iconic of all their menu items. Over the years they’ve refined the toppings of the classic Chicago-inspired hot dog, and made their our own. Here’s how to make it at home.
Shake Shack’s core question was: What makes a great chicken sandwich? The chicken! Where to find enough good, all-natural meat? And how to portion it? The Shacks steep the chicken in a tenderizing sous vide bath; at home, it’s a buttermilk marinade.
This hamburger is packed with robust spices—garlic, ginger, coriander, cinnamon, cloves, and red chilli—which come together seamlessly to create an incredibly savory burger experience.
This lobster roll is a way to celebrate this beloved crustacean in a way that doesn’t adulterate it too much, infusing its flesh with the flavor of the ocean.
Pairs with mojitos!
Here’s a way to infuse the evocative spice and smoke flavors of true barbecue into a conventional fast-cooking burger. It uses a smoke-scented barbecue rub. Steven Raichlen calls it The Barbecue Burger; you might call it smoky nirvana.