Shake Shack is known for their burger collaborations with well-respected chefs. The latest chef to hop on board the Shack train is Dan Barber. Barber is the owner of Blue Hill at Stone Barns — which just won the 2015 James Beard award for Outstanding Restaurant — and chef at the much-buzzed-about “reclaimed gourmet” haven, WastED, the pop-up restaurant where one man’s trash was another man’s fancy meal. Chef Barber and his team only ran the pop-up for three weeks this March, but their Juice Pulp Cheeseburger, made almost entirely from repurposed food waste that would have been thrown away, is getting a second life. It will show up on Shake Shack’s original Madison Square Park location’s menu for one day only on May 29.
Shake Shack describes the burger as “smashed leftover vegetable pulp from a cold-pressed juice operation topped with green leaf lettuce, melted cheese from Jasper Hill cheese trimmings, bruised beet ketchup and honey mustard mayo, all served on a repurposed bread bun that incorporates a mash made from stale rye bread.”
If you’re feeling a little squeamish, don’t. The Daily Meal Food Tank columnist Jonathan Bloom called his wasted experience “extraordinary.” But hurry — only 500 of the specialty burgers will be served to the first hungry customers.
“Dan is a wonderfully talented chef and visionary leader in the industry,” said Mark Rosati, culinary director at Shake Shack. “We at Shake Shack are inspired by his recent work to raise awareness of all waste in the links of the food chain and repurpose it in a creative and engaging way.”