Danny Meyer’s ever-growing empire is celebrating Shake Shack’s 10th anniversary at its original location in New York City’s Madison Square Park from June 9th through June 13th. Shake Shack has teamed up with some of New York’s most iconic chefs, including Daniel Boulud, David Chang and occasional Shake Shack collaborator Dominique Ansel, the Cronut maestro, who’s to prepare an epic birthday cake for the occasion. There will also be live music featuring Catey Shaw, The Tall Pines, Cheerleader, Ski Lodge and Miniature Tigers on June 12th, Shake Shack’s actual 10th birthday. Ping pong tables will be set up in the park and a special hot dog cart, an homage to Shake Shack’s early days, will hand out complimentary Shack-cago Dogs (you can’t get much better than that).
But more importantly, let’s cut to the chase: the burgers. Starting June 9th, each day of the week will showcase a different burger from a different chef. At $8.50 a piece, one dollar from each burger sold will be donated to the Madison Square Park Conservancy and NYC Parks.
Daniel Boulud kicks off Shake Shack’s birthday with “the Piggie Shack,” on Monday, June 9th. This beauty contains the classic Shack beef-blend with BBQ pulled pork, jalapeño mayo, lettuce and a mustard-vinegar slaw, served on Shake Shack’s potato bun. Now that’s a hell of a burger.
Tuesday, June 10th showcases David Chang’s “Momofuku Shrimp Stack,” loaded with a Shack beef-blend cheeseburger topped with a smoked and griddled shrimp patty, Momofuku Hozon Sauce, Bibb lettuce, pickled onion and salted cucumber.
Andrew Zimmern’s goat burger, the “AZ Cabrito Butter Burger,” with herb butter, roasted tomato, charred onion and sweet pickle will be served on Wednesday, June 11th.
Chef Daniel Humm’s burger, the “Humm Burger,” is a Shack blend-beef cheeseburger topped with applewood smoked bacon, celery relish, Bibb lettuce, truffle mayo and shaved fresh black truffle, served on Thursday, June 12th.
Friday, June 13th marks the final celebratory burger from Chef April Bloomfield, the “Breslin Burger”: a Breslin beef-blend burger topped with applewood smoked bacon and Tickler English cheddar cheese sauce.
With only 1,000 burgers per day and a limit of two per customer, I can only imagine how packed it will be and how far the line will stretch throughout the park. Especially when there’s Dominique Ansel’s cake for dessert.
For more information, check out Shake Shack’s website.
Happy Birthday, Shake Shack!