If you couldn’t get off work to try Dan Barber’s vegetable-pulp-based cheeseburger — available today, and today only, at Shake Shack’s Madison Square Park flagship — you’re in luck: Grub hears that there are 100 patties left (out of a total of 500). This $8.95 burger is comprised of smashed leftover vegetable pulp from a cold-pressed juice operation, and topped with green-leaf lettuce, melted cheese from Jasper Hill cheese trimmings, bruised-beet ketchup, honey-mustard mayo, and a repurposed bread bun that incorporates stale rye bread. Who knows when Dan Barber will serve it next? Get a move on it.
Run! Photo: Courtesy of Shake Shack