Chef-restaurateur Neil Rankin has teamed up with Shake Shack to develop a vegan burger that will be rolled out across its menu when its sites reopen.
The Crispy Shallot Burger is a bespoke vegan patty created by Mr Rankin and Shake Shack’s culinary and product development director Jim Frisch.
The burger is made from roasted mushrooms and onion, miso, bulgur wheat and a blend of spices, topped with smoky cheddar, beer-marinated crispy shallots, lettuce, and tangy dijonnaise sauce on a toasted potato bun.
“With Shake Shack being a big influencer with my own plant-based burger journey it was surreal and an honour to be involved in developing something original for them to use,” said Mr Rankin.
“I’ve always been a believer in umami, smoke and spice is the key to living our best life; and this is the ethos this patty is founded on. I think it is important for a burger to be made of real delicious food not just weird powders and proteins and that’s what you get, smashed on a grill and stuck in a bun with beer marinated crispy shallots, dijonnaise and no compromises made.”
Mr Frisch expects the item to be a hit with customers when it is added to the menu.
“We couldn’t be more excited to bring this delicious burger to our Shack fans and vegan friends,” he said. “Working with chef Neil Rankin, we developed a one-of-a-kind vegan patty that delivers on everything we love about a great burger – decadent, juicy, satisfying and packed full of umami flavour.”
Since the original Shake Shack opened in 2004 in New York, the company has expanded to more than 300 locations in 30 US states and 100 sites internationally.
Mr Rankin is renowned as a pioneer of high-end barbeque cooking. He started his career in fine dining before cooking barbeque after a stint at Barbacoa with acclaimed US BBQ chef Adam Perry Lang, and went onto open the original Pitt Cue in Soho.
He then moved to head up highly acclaimed John Salt in Islington and Smokehouse, the UK’s only real wood BBQ restaurant.
He is the founder of Temper, a unique, whole animal barbecue restaurant with three sites in London that feature open kitchen grills with live fire cooking.
Rankin’s latest venture is Symplicity Foods, having spent two years working on the secret ingredients for unique plant-based meat and cheese products, which are now being supplied nationwide to restaurants such as Soho House, Dishoom, Gordon Ramsay, Bleeker Burger and Homeslice Pizza.