This week I was very excited to take Vicki to mine and New York’s favourite burger joint, Shake Shack. Shake Shack opened its first UK branch last month in the popular Covent Garden Market House. Shake Shack is renowned for it’s Central Park establishment, that is busy 24 hours a day. So busy that they have installed CCTV cameras along the queue, so that you can log in online at your desk to see how long you’ll be waiting for your weekly cheese burger fix. The average queue is about 2 hours long. If you have never been to Shake Shack then this must all sound like rather ludacris behavior just for a cheeseburger or milkshake. BUT it is not just a cheeseburger, it is THE cheeseburger.
Many people will comment on the bun used on the burgers at Shake Shack. They’re a lot sweeter and softer to your usual buns, that is because Shake Shack use potato bread. Toasting potato bread caramelizes the flavours and makes the texture soft and squishy (absolute perfection). Each burger is dressed with fresh tomato & lettuce and topped with their 50s ketchup & mayonnaise combo inspired sauce. The aim of the sauce is to give the burger a variety of flavours: sweet, bitter, salty, smoke, and spice.
If your mouth is watering then don’t read on, because explaining their milkshakes will not help you. Shake Shack combines soft serve with ice cream, then whips it with syrups and divine ingredients like hot fudge and truffle cookie dough. Most people prefer the traditional vanilla and chocolate flavours but specialties include salted caramel, honey roasted peanut and thin mint.
I was surprised how quickly the queue was at Covent Garden, 15 minutes max before we sat down to our feast. I had my first Shake Shack last year in New York City; last night was no less worthy of the wait.