Okay, here’s our sacred cow!
Most likely the reason you’re flipping through the Shake Shack book—our version of the great American cheeseburger. Like all deceptively simple things, it took us years to get it right, but now you can master burger perfection in five minutes.
• ON-DEMAND: Listen to Faith’s conversation with Shake Shack creator Danny Meyer about the Shake Shacks in our region. •
OUR SALT & PEPPER MIX
We mix 1/2 cup kosher salt with 1/2 teaspoon freshly ground pepper and use that mixture to season our burgers as they cook. You’ll see we call for a pinch or two of the mixture in every recipe.
MAKES ABOUT 1/2 CUP
Long ago we threw away the key to the secret recipe for ShackSauce; but we promise to get you really close with ingredients easily found in your kitchen.
1/2 cup Hellman’s mayonnaise
1 tablespoon Dijon mustard
3/4 teaspoon Heinz ketchup
1/4 teaspoon kosher dill pickling brine
Pinch of cayenne pepper
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.