Shake Shack-What Am I Missing?
OK-so the first time I went to Shake Shack I didn't give it a fair "shake" having just had a burger at Molly's (and fries and a couple of pints of Guiness)and it was 11 at night (although no lines at that hour). So I got on line at 11 in the morning (almost no line) and tried a shack burger and a regular cheeseburger for comparison and a concrete. Concrete was pretty good but not as good as the old Custard Beach place that recently went out of business (damn). At the risk of getting "flamed", the burgers just didn't cut it. First tip off was when they didn't ask how I wanted them cooked. Of course at a mere 4 ounces there isn't really any choice other than to cook it medium/well (I prefer rare). Soggy buns under heat lamps-not toasted-another hint. Mix of raw meat-sirloin and brisket-no chuck? Final blow-lettuce and special sauce, i.e. MAYO! Yuch. All I can say is that it was indeed a superior burger but only if you're comparing it to the most similar one in my experience...Johnny Rockets.
I feel the same way. After many tries I have decided that I lack the special receptors others seem to possess.
Why is it hard to cook a 4-oz burger rare? That's how I order my Shack Burger and some of the time, it comes out that way (never more than medium). I love the S.B. -- one of my favorite burgers in NYC.
I love the idea of shake shack...the look of it....the location...I like the menu.....the packaging....I just struggle with those burgers...very inconsistent....I'd rather get the smokey goodness from the burger joint or the perfect meat and bun from the spotted pig (tell them to go light on the cheese)....if it wasn't for the lines though, I would continue with shake shack as well
I can kind of understand guttergourmet's view on the Shake Shack.
Sometimes, my husband and I wonder if its worth waiting in line for, but we've always had a consistently great quality burger there. The burger is tasty and juicy, lettuce is always a beautiful shade of green and crispy and the bun taste like it just came out of the oven. Its the kind of place where quality is the key ingredient.
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