Unless you’ve been under an internet rock you’ve seen the news that Shake Shack has confirmed they’re opening a DC location. Like In-n-Out Burger, you either get the obsession or you don’t. I’m not going to tell you what to think.
But I will ask, what are you going to do till 2011? BoltBus up to NYC to feed your fix?
If you’re at all a DIY type you could follow the instructions from last year’s Serious Eats post on how they replicated the Shake Shack burger at home. If you’re impatient you can skip right to the recipe but I’ll tell you up front that the only pain in the ass part is going to be the three different beef cuts you’ll need ground: a 2:1:1 mix of sirloin:chuck:brisket.
You can do it yourself with a $38 KitchenAid attachment if you have the mother of all mixers or you can try a place like Del Ray’s Let’s Meat On the Avenue. Or get any old grocery to grind the three separately – they’ll do it if you can actually get the meat counter to pay attention to you – and mix em yourself.