Most of our fans who pick up our debut cookbook, “Shake Shack: Recipes & Stories” are likely looking for one thing: the recipe to our signature ShackBurger®.
While we’re not going to spill all our secrets yet, we can tell you that the magic of our burgers starts with 100% all-natural (no hormones or antibiotics ever) Angus beef, sourced from cattle raised in the grassy pastures of Northern Colorado. We work with vendors who also Stand For Something Good® in the raising and processing of animals.
The original concept for Pat LaFrieda Meat Purveyors was born in Naples, Italy in the early 1900s. In 1922, The LaFrieda family brought their talents to New York City, setting up shop in Brooklyn and eventually moving to Manhattan’s Meatpacking District in the 1960s. In the 1990s, Pat LaFrieda started working with some of the city’s best restaurants, which luckily brought him together with our number one burger bud, Danny Meyer. Danny and Pat worked to create Shake Shack’s custom burger blend, and the rest is burger history!
Photos by Christopher Hirsheimer and Melissa Hamilton
Get the full lowdown on the role Pat LaFreida played in our story in “Shake Shack: Recipes & Stories,” which hits the shelves on May 16th. We’ll dish on tips, tricks and techniques to create various Shake Shack burgers at home, as well as the recipe for our signature ShackSauce™ (well, a “close enough” recipe)! Pat LaFrieda will lay out the “golden rules” to create the perfect ShackBurger at home, and we’ll talk buns, veggies and everything that makes burgers the core of Shake Shack’s menu.