A Michelin star London restaurant has created a burger for Shake Shack
Its skilled head chef and co-founder John Chantarasak has created the special menu item by artfully bringing together an Aberdeen Angus beef burger fried in red curry paste, which is then topped with ox tongue glazed in scallop roe and smoked chilli jam, before some wild garlic and green olive purée is added, alongside som tam infused pickles. Gosh. The whole thing is served on a toasted potato bun brushed with spiced honey butter.
It'll be available on July 11 at the Covent Garden branch of Shake Shack only, from 12pm until they sell out. You'll also be able to order some laab spiced fries; crinkle cut fries seasoned with a laab spice blend, and topped with fermented yellow soybean mayonnaise and wild garlic sweet chilli relish.
AngloThai opened at the end of 2024, and won its first Michelin star within months of launching. The restaurant fuses Thai flavours with British, seasonal ingredients. Time Out gave it a glowing five star review, and praised its 'reimagining [of] some of Thailand's most celebrated dishes via the lens of fastidious fine dining'.
'As a long-time admirer of Shake Shack, I'm thrilled to be creating my very own burger and fries that showcase the bold flavours and ingredients we like to cook with on our menus at AngloThai,' says Chantarasak.
'I'm a big fan of the mustard-fried burger technique seen in America and wanted to take inspiration from this by frying beef fat red curry paste into the burger patty as it sizzles on the plancha, giving a rich and warming flavour to the meat. I'm also grilling slices of beef tongue and glazing them in a Thai-style chilli jam made from roasted chillies and smoked scallop roes, giving the burger deep umami and celebrating a lesser used, but very delicious cut of beef.'
Net proceeds from the sales of the AngloThai burger and fries will go towards north London food charity and agroecological farm, Grow.
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