100% all-natural Angus beef. No hormones and no antibiotics ever.

Patty Shack has a solid product, and we enjoyed our burgers and would happily eat them again, but nothing that wowed us to go out of our way to grab one. Franchise owners Desmond and Kaylynn Jimerson worked for Crumbl Cookies, another Utah-based chain, here in Milwaukee, but wanted to branch out on their own.

Shake Shack Does Not Add Extra Fat To Its Burgers The method of cooking — pressing firmly, then only flipping once — certainly contributes to the resulting texture of the Shake Shack burger patty being crispy on the outside and juicy on the inside.

There's no squeeze bottle of oil sitting on the griddle to keep things going, just the natural fat of cooked meat. But Shack Burgers aren't cooked gently on this griddle, the way you might have seen them cooked at diners across the country. The massive burger pucks are smashed into juicy, sublime submission.