Shake Shack is kicking off summer and continuing the celebration of the Madison Square Park Shack reopening with a one-day-only feature of a very special burger created by chef Dan Barber and his team at Blue Hill on Friday, May 29.

The wastED Juice Pulp Cheeseburger, first presented at Blue Hill’s wastED, a three-week pop-up at the acclaimed Greenwich Village restaurant devoted to the theme of food waste and reuse, features smashed leftover vegetable pulp from a cold-pressed juice operation and is topped with green leaf lettuce, melted cheese from Jasper Hill cheese trimmings, bruised beet ketchup, and honey mustard mayo, all served on a repurposed bread bun that incorporates a mash made from stale rye bread. The burgers will sell for $8.95 each, and Shake Shack will donate $1 from each burger sold to City Harvest NYC.

“Dan is a wonderfully talented chef and visionary leader in the industry. We at Shake Shack are inspired by his recent work to raise awareness of all “waste” in the links of the food chain and repurpose it in a creative and engaging way,” says Mark Rosati, culinary director at Shake Shack. “We couldn't be more thrilled and honored to feature Dan’s ingenious Juice Pulp Cheeseburger at our Madison Park location for one special day.”

The partnership with Blue Hill and the honor of bringing its exclusive wastED burger—not available anywhere else—to the Madison Square Park Shack, is in the spirit of Shake Shack’s mission to Stand For Something Good. Each main ingredient of the Juice Pulp Cheeseburger would otherwise have been composted or trashed, making for a sustainable, environmentally friendly food offering that’s also delicious. The joint effort also speaks to Shake Shack’s ongoing aim to work with only the best-in-class culinary partners.

Only 500 of the Juice Pulp Cheeseburger will be served and are available on a first-come, first-served basis one day only, exclusively at the Madison Square Park Shake Shack.

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