New York City institution Shake Shack celebrated its 10 year anniversary with a unique burger by a renowned NYC chef every day of the week. Naturally, this drew an enormous crowd, along with media, so the 1,000 special burgers cooked each day went incredibly quickly. I waited about 90 minutes for the opportunity to enjoy Daniel Boulud’s Piggie Shack Burger, and it was worth it.
The Piggie Shack was a Shack beef-blend patty topped with DBGB’s barbecue pulled pork, jalepeño mayo, Boston lettuce, and mustard-vinegar slaw. The burger’s hook was the pulled pork, slaw, and mayo. The pork was delicious, cooked perfectly, and almost creamy in texture. I just wish there had been more of it. The slaw comes out a bit overwhelming, and the mayo a bit underwhelming. I would have preferred a ratio of more pork and less slaw, but this was still excellent. The patty was the standard Shake Shack offering, cooked a little more than medium-well and delicious. The bun was somewhat flimsy but very fresh.
It was delicious and totally worth the long wait. I was the only Burgermeister from Burger Weekly to successfully obtain a Decade of Shack specialty burger, and feel very special because of it. The burgers we missed were:
- David Chang’s Momofuku Shrimp Stack
- Andrew Zimmern’s AZ Cabrito Butter Burger
- Daniel Humm’s Humm Burger
- April Bloomfield’s Breslin Burger
In lieu of reviews of those burgers, here’s a wonderful video produced by Alexandra Rosenmann of the entire week’s festivities.
Shake Shack is located on the corner of East 23rd Street and Madison Avenue in Madison Square Park.
