I'm a condiment whore.
Always have been. I just can't commit.
Back in my single days, my fridge had a few regular items in it: seltzer, beer, and loads of condiments. Ketchup, multiple types of mustards, a couple of mayos, etc. You get the idea.
But I'm also discriminating in my condiment usage. I don't slather ketchup all over everything; I try to keep it judicious, so I don't kill the taste in a pile of sugared-tomato.
While all this is going on, I'm living in the middle of a hamburger revolution, largely spurred by Shake Shack. The length of their lines are legendary. It took me until April 2009, nearly five years after they opened, to get there, mostly because I refused to wait on an hour-long line to get a burger and fries (or much of anything, for that matter). It was only when I found myself in their original Flatiron neighborhood 15 minutes before they were opening for the day (at 11am) and having not eaten breakfast that I finally acquiesced. And I was in love.
Not with the fries, though they are good. Nor with the burger itself, though it really is a very, very good burger. But with the Shack Sauce.
My opinion, whatever it's worth, is that the Shack Sauce is what all the fuss is really about.
So leave it to the guys at A Hamburger Today to get all deconstruct-y on it, both the meat itself and the sauce.
We tried the sauce here in our "test kitchen," and while we though it was great, and faithful to Shake Shack's actual sauce, we decided to make some changes based on our own personal preferences (specifically, lowering the amount of mayo, upping the paprika, and skipping the dill pickles).
And promptly used it all up atop our Baked Black Bean and Corn Burgers. We found that it balanced out the chili powder and cumin really nicely.
So, without further ado...
Kitchen Hell's Modified Fake Shake Shack Sauce
courtesy of The Burger Lab @ A Hamburger Today with modifications by Jordan
1/3 cup mayo
1 tablespoon ketchup
1 tablespoon yellow mustard
1/4 teaspoon garlic powder
rounded/generous 1/4 teaspoon paprika
pinch ground cayenne pepper
Mix it all together.
Serve atop whatever you want: burgers (veggie or otherwise), hot dogs, dip your fries in it. Seriously, it's good with just about anything.