Shake Shack in NYC - Eating The Double Shack Burger!

- In my next bite, I want to have everything in one bite, including all those ingredients. Look at that beautiful

burger

. Hello everyone. I'm Mark Wiens from migrationology.com in New York City. It's Sunday this morning and we're on our way to get coffee, then we'll have lunch and after that, we'll meet up with a friend of mine who I've known for many, many years. and go to church. And after that, hopefully, we'll have more food. But first this morning, on the way to have coffee. The coffee shop is called Stumptown Coffee and it's just outside of Portland, Oregon, and it's great.

Classy cafe. They have a lot of cold brews and I was a little torn between my decision because I really want a coffee this morning, because I like to drink hot coffee, but I really wanted to try the cold brew on tap. So I decided to make a compromise. I bought the hot coffee, but then I bought a bottle of cold beer, which I'll have later this afternoon. But now I'm going to have the hot coffee. Oh yeah. That's good coffee. I have an American right now. Oh, it sure has a fruity flavor. We are very close to the Flatiron building, so we will take a walk there and see the Flatiron building.

This is one of the iconic buildings in New York City known for its triangular shape and it really is a beautiful building. What I really like about this is that there are so many buildings in Manhattan and you get... Everything starts to look similar, but the Flatiron building really stands out. And not only that, but it's in a kind of plaza area of ​​New York City, so there's space around it. It's like a bright beacon of light in the middle of New York City. And now we are going to cross this street to the park here.

New York is such a fast-paced city, it feels so good to just walk through a park having coffee on a quiet, peaceful Sunday morning. And this is really good coffee. Ying and I just enjoyed this morning in New York City, walking in the park and drinking coffee. We are now in Madison Square Park. And I had originally thought that we were going to go a little bit down the road to a restaurant for lunch. But walking through the park, I didn't know that before. There is a restaurant that I didn't want to leave New York without trying.

And it turns out it's right inside the park. It's 10 in the morning right now. They open at 11 a.m. m., so we will wait here for an hour. And up. Ying, are you excited to try Shake Shack for the first time? - I think so. (laughs) - You were waiting for it. (speaks in foreign language) While I'm waiting for them to open, I've been reading a little about Shake Shack and its history and beginnings. The actual original location is here in Madison Square Park and started out as just a food stand. And in 2004 the first kiosk was opened, the permanent kiosk.

And now they have a couple of... They have some locations around the world and they also have some other locations in New York City, but this is the original location, the original Shake Shack location. And one of the things that stands out is that they use 100% natural Angus beef, fed vegetarian, without hormones, without antibiotics. And that is supposed to be one of the keys to obtaining

burger

s of exclusive quality and delicious flavor. It's around 10:50 a.m., 10 minutes until they open. I decided to queue now. Can I get a ShackBurger Double with pickles and onions? A Chick'n Shack and then some regular fries.

I just placed my order and then they give you a buzzer. And I'm going to go sit down. Hopefully, Ying has secured us a table here in the park and the order should be ready soon. I can smell the fumes of hamburgers on the breeze of the trees in the air in this park. Or maybe that's French fries too. But it smells fantastic. - Brand? - Yes. - Enjoy. - All good thanks. - No problem. - At first, we were sitting in the shade, where it was very nice and comfortable, but it was very difficult to work with the light with the camera, especially the trees and leaves that moved and changed the light.

So we decided to come here, into the bright, warm sun, where the light will be a little more even. And although it's going to be a little bright, sorry, the image may be a little bright. I ordered the Double Shack, which is two burgers. Look at how that cheese spills over the box. Ying got Chick'n Shack, the chicken burger, which also looks fantastic. And then they gave us an order of fries to share. I have to start with this burger. It's just oozing and beautiful. Before you take your first bite, there are a couple of things I want to explain to you about this burger.

Number one is about the bun. And it is a potato roll, which is first toasted in butter. That's why it should taste like butter. And then, as I was reading an article from seriouseats.com, they mentioned that the bun is actually designed to prevent the burger from sliding off the back. We all know that when we take a bite of that burger, the burger starts to come off, as do the different ingredients. This muffin is actually made to hide all the ingredients and all the goodness. And you can really feel that in your hands. The bun feels very soft and flexible.

And then you can feel that everything is united. And then I want to point out the burgers, which are four-ounce burgers made with a combination, a mixture, of brisket and ribs. And they are always 100% fresh, never frozen. Oh yeah. And I also ordered it with tomatoes. Oh no. Tomatoes come, but I ordered them with extra pickles and onions. Wow! That's a beautiful burger. What I love is that you can taste like the little pieces of meat. The meat is ground not very, very fine. You taste the texture of that meat. Although, it just melts in your mouth with all that cheese.

I didn't even get any seasoning for it. All I bought was meat, cheese and bread. And then the bun. The bun is really good, the bun is extremely soft. Even though the bun was holding the ingredients, the ingredients were more or less towards the back, so I will push them forward. Pat all that onion. In my next bite, I want to have everything in one bite, including all those ingredients. Look at that beautiful burger. Well. That's an amazing burger. That meat is very good. Just look at that shine. And what I also like about this burger is the dressing, which is some kind of...

The dressing that they put on there, it's not really overwhelming. It has a slightly creamy mayonnaise flavor, but it's not an overwhelming dressing. So the onion is very soft, but very crunchy. The pickle is light. That freshness of the tomato. But I think it's really about that meat. That meat is fantastic. Take some time to eat some fries. And these are crinkle cut fries and on the menu they said they are Yukon potatoes. A dip in tomato sauce. They are nice and crispy on the outside and starchy in the middle. Those are just good old classic fries.

Hot sauce. Oh yeah. The fries are really good. They are really nice and crispy. It's a really delicious burger, but if there's one thing I could change it's that I don't like cheese very much. The cheese is cheddar cheese, but it has that processed flavor. I think using a better quality cheese would perhaps be the only thing that could make this burger better. The meat really stands out. The meat is spectacular. And I love that texture of burgers. That rough routine. Ying kindly allowed me to try her chicken burger. I got a nice piece of fried chicken in the middle and the same bun.

You can really taste the buttery bun in this one. Maybe because there are fewer ingredients. I think there's mayonnaise here. There is lettuce and maybe just a piece of chicken breast meat. Crispy on the edges. I'd say I'm maybe three-quarters of the way through with this burger, but I want to give you a quick update. It really is true. I don't think I made it up that the bread actually secures all the meat and toppings. Really is. There's nothing dripping at the bottom, other than a little bit of cheese left on the wrapper so it wouldn't leak out.

It's very clean. I also bought some hot sauce and wanted to eat most of my burger as is, but hot sauce, I can't live without hot sauce. And I also like mustard. And the bun. The bun is very soft. This is the bottom of the burger. And it's surprising how clean my hands are. I have a little grease and dressing on my fingers, but that's it. It's a very clean burger. The burger is gone, the fries are gone, and despite any kind of burger battles in the US, what I can say is that Shake Shack has made a fantastic burger that was delicious.

The beef burgers are what really caught my attention, but the bun was also really good. The next step today is to walk downtown and towards Madison Square Garden and we go to Hillsong Church. And Hillsong is a huge church and they have several different campuses in New York City. But today they have a special service, which I think is a combined service of all campuses. And it will be in some theater, which is actually around the corner from our hotel, very close to Penn Station and Madison Square Garden. So that's where we headed next. So we got in line.

I think they're doing some security checks out front, but we have a nice view of the Empire State Building. We got to the service and they already started so we got to the upper balcony section. I'll talk to all of you when we're done. That was incredible. That was like a concert here. If you come to New York City, coming to Hillsong is a great opportunity. I'm going to do a quick vlog. We met up with Sarah, hopped in an Uber, and now we're on our way to eat Ethiopian food. - And then there is also a vegetarian combination. - Well. - Everything is alright.

Special tibas. - I'm fine with everything. The restaurant is called Meske, it is an Ethiopian restaurant. And Sarah and I grew up together in Kenya and we ate Ethiopian food together growing up. So, the right thing to do was to have Ethiopian food. That aroma. - I know. (laughs) - That aroma. And we ordered the-- - Well, how could we forget the doro wat? - We have to get the doro wat, we have to get the doro wat. - Seep into the injera. - Yes, because that's the spicy dish that really likes to clean everything. - The berbere and the onion sautéed. - It's been a while since I've tried Ethiopian food and the aroma alone makes my mouth water.

As soon as she threw this out, it's the special tibs, which are... It's lamb, right? - Yes. - It's lamb sautéed with all the spices, with onion, with peppers. It smells amazing. Thank you. Okay, so we have injera here. This is the Ethiopian staple food, which is a kind of spongy pancake-like leaf. And it's usually made from teff flour, which is a type of grain that grows primarily in Ethiopia. And what you do is take a piece and dig. I have to go straight for the special tibs. - Yes. - What is that main dish?

We need to make a toast. - A tibs toast. - A tibs toast. Wait, Ying, you have to make that toast. - Well. - Well. - That's very good. - That is incredible. - So good. - And then with that music playing in the background. The lamb is tender. You can really taste that spice mix with the peppers and onions. - You found the right one, Mark. - Well, that's good. Make sure they try their Thai cuisine. Oh man. - I can't wait to visit it. - Ah, you have to come. Yes, you should come. - When will you have the baby?

I really want to come. - I think it's amazing. My life is so good. Getting the food? We almost forgot to order doro wat, which is one of the staple dishes of Ethiopian cuisine. It is a stew with chicken, eggs and lots of onions, which are cooked for hours and hours until they become a mixture of puree of spices and onions. Yes, and here it is. Is awesome. That mix of spices. And then the sauce just melts in your mouth because they're like dissolving onions. How is the food? - So good. Speechless. - That was a delicious meal.

It's been too long since I've tried Ethiopian food. And thanks to Sarah for bringing us here. She said that she has eaten at almost every Ethiopian restaurant in New York City and this is the best and it was amazing. Great, good food. It's great to see Sarah too. And she also runs a blog called OHK World about women's sneakers. I will leave your link in the description box below. You can check. And Ying and I will probably now walk slowly back to our area, back to Courtyard. Before I left New York City, I really wanted to eat a lobster roll.

And we're leaving tomorrow in the middle of the day, so I'm not sure when I'll get another chance to eat a lobster roll. So I'll take advantage of that opportunity tonight. We're walking toward a restaurant called Luke's Lobster. You came to Luke's Lobster and this is not the original location. I think the larger location may be busier and I think there is more action on the river near the Manhattan Bridge in Brooklyn. But since this location is right near where we stayed, it was very convenient to come here. It comes in a brown paper bag and I have it to go.

They also have some seats there. Let's take a look at this. In a little box to keep it nice and delicate. Ah, there it is. Stuffed lobster in the shape of a bun. Actually, maybe it's not a bun. It looks like a piece of bread, which is specifically cut and hollowed outspecifically for this crab roll and then it is toasted. You can see that brown crust on the edge probably buttered. And then it is very well stuffed with lobster. And there's a kind of whitish sauce and then it's sprinkled with a little bit of... Let me smell that.

It has a slight grassy aroma. I didn't expect the lobster to be cold. It's cold, but it's very good. Stuffed with meaty chunks, thumb-sized chunks of lobster. And it's very, very lightly seasoned. Maybe barely seasoned. I can taste that butter on the piece of bread. But that lobster is really amazing. It tastes like so pure lobster. It has a slightly almost spongy texture. It's very fresh tasting, very pure in flavor and very little seasoning other than really focusing on the lobster and then savoring that buttered toast. Well. At the bottom there is like a little mayonnaise.

I didn't even get halfway through and that gives it a creaminess to go with the lobster. At first, the coldness of the lobster disconcerted me. I think it's just because I was expecting it to be hot. But in reality, the cold really made it as refreshing as shrimp cocktail, minus lobster. But yeah, that was very, very simple, but just focusing on good quality lobster. And they explained in the restaurant that they get their... Where they get their lobster from and that each lobster is responsible. That was good. It's definitely a little expensive and a little small.

But it's a pleasure. We're walking back to the hotel from here, so I'll end today's video right now. Thank you all very much for watching today's video. It's been a fantastic day. And this is our last full day in New York City. Remember to like this video if you enjoyed it and also be sure to hit subscribe for many more food and travel videos. And see you in the next video. Thanks again for watching. I've had a shower and I'm almost ready to go to bed. But this afternoon I completely forgot about my cold beer. It's here in the refrigerator.

As much as I would love to drink it now, I don't think it would be responsible to do it right before going to bed. So I'll save it for tomorrow and drink it first thing in the morning.