![]() ![]() ![]() (One pro tip I’m going to file away, though: Apparently 45 seconds is the ideal cook time to get a slice of American cheese to melt just so.) In their first cookbook, Shake Shack: Recipes & Stories, Shack CEO Randy Garutti and culinary director Mark Rosati reveal how to make their classic ShackBurger at home, though some items - like the Shack Sauce and the precise beef blend, which is custom-made for the chain - remain guarded secrets. The more visceral, I’m-in-the-mood-to-argue answer, however, is that on any given day of the week, I’d rather eat at Shake Shack, whose plain ShackBurger is the paragon of simplicity, Martin’s Potato Roll and all. The real answer is that the burgers are too different to actually compare directly. As a native East Coaster who now lives in the land of In-N-Out, there’s no more tedious debate than the one surrounding which much-loved burger chain - the California-based In-N-Out or Danny Meyer’s New York City brand Shake Shack - reigns supreme. ![]()
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