It all started with a hot dog and this is the most iconic of all our menu items. Over the years we’ve refined the toppings of the classic Chicago-inspired hot dog, and made it our own. But we still hold true to the original maxim: No ketchup! Ever!
• ON-DEMAND: Listen to Faith’s conversation with Shake Shack creator Danny Meyer about the Shake Shacks in our region. •
Splitting the sausage creates even more surface for yummy caramelization.
1. Slice the hot dog almost in half lengthwise and open it like a book.
2. Put the hot dog on a hot griddle or cast-iron pan, cut side down.
3. Press down with a large spatula until golden brown, about 2 minutes.
4. Flip the hot dog and cook the other side, about 2 minutes more.
5. Use the spatula to ensure even cooking.
6. Transfer the hot dog to the prepared bun and add your favorite topping.
Toasting the Bun
We know, we know. The traditional Chicago-style hot dog bun is covered with poppyseeds and steamed! For years we experimented with all kinds of other buns and cooking methods and we weren’t happy until we decided on a griddled potato bun as the proper home for our Shack-cago Dogs. Brushed inside with melted butter and toasted face down on a hot griddle, this bun adds another layer of culinary delight.
Reprinted from Shake Shack by Randy Garutti and Mark Rosati. Copyright © 2017 by Shake Shack Enterprises, LLC. Principal photographs copyright © 2017 by Christopher Hirsheimer. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.