4
| Burgers |

Shake Shack’s New ‘Barbecue’ Menu Isn’t Really Barbecue at All — But It’s not Bad

The BBQ ShackMeister Burger, with crispy, beer-marinated shallots, cheese and their new barbecue sauce. The signature soft potato roll too, of course.EXPAND
The BBQ ShackMeister Burger, with crispy, beer-marinated shallots, cheese and their new barbecue sauce. The signature soft potato roll too, of course.
Nick Rallo
^
Keep Dallas Observer Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

On a suspiciously balmy morning for February, I’m the first one in line at Uptown’s Shake Shack. The staff is brimming with happiness as they inform me that I’m the first in Dallas to order the new BBQ ShackMeister Burger.

The new burger is part of a “limited edition lineup” of Texas-y barbecue options at the Dallas Shake Shack, including BBQ bacon cheese fries and an equally saucy chicken sandwich. The burger is topped with crispy, beer-marinated shallots and a thick and sweet barbecue sauce. I watch as they pump Shake Shack’s white cheese sauce (it was in slow motion, or at least it felt that way) over the fries.

The BBQ bacon cheese fries at Shake ShackEXPAND
The BBQ bacon cheese fries at Shake Shack
Evan Sung

As it turns out, the only thing that’s “barbecue” about these new options is the barbecue sauce, but who really expected Shake Shack to run a smoker, anyway?

Barbecue sauce doused on a burger can be overwhelming. Last year, a novelty burger at Snuffer’s tasted like it had been hit with a Super Soaker filled with Sweet Baby Ray’s. The beef barely came through. Shake Shack’s burger has tangy, sweet sauce restraint. There’s just enough to lubricate the threads of crispy shallots. It adds flavor; it doesn’t wash out the meat.

Shake Shack’s New ‘Barbecue’ Menu Isn’t Really Barbecue at All — But It’s not BadEXPAND
Evan Sung

The BBQ ShackMeister has the griddle-smash and the American cheese, and that’s all it needs. The crinkle-cut fries, vacation-lounging in their creamy cheese sauce and the same sweet and tangy barbecue sauce, are shout-expletives-at-strangers good. The bacon, showered on top of the fries, has expertly crispy edges. These fries are undeniably addictive.

Shake Shack’s new menu kicked off on Feb. 7, and it includes three seasonal milkshake flavors:

Mint Cookies & Cream, a mint frozen custard blended with chocolate wafer cookie crumbles and topped with whipped cream; Mud Pie, a marshmallow frozen custard blended with fudge and coffee, topped with whipped cream and chocolate sprinkles; and Salted Vanilla Toffee, a salted vanilla frozen custard blended with toffee and topped with whipped cream.

Shake Shack, 2500 N. Pearl St.

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Observer community and help support independent local journalism in Dallas.

 

Join the Observer community and help support independent local journalism in Dallas.