Following the success of his food scraps pop-up wastED, Chef Dan Barber is taking the logical next step: partnering with Shake Shack. The burger giant announced the collaboration today, which'll bring a special vegetable-based cheeseburger to the newly reopened Madison Square Park location for service this Friday, May 29th.
The "wastED Juice Pulp Cheeseburger" first debuted at the pop-up series in March and now it'll get the assembly line treatment with 500 of the burgers being made for the one-day only special. Leftover veggie pulp from juice-making will be used to form the patty, which'll be topped with "green leaf lettuce, melted cheese from Jasper Hill cheese trimmings, bruised beet ketchup and honey mustard mayo." To hold it all together, a bun made from stale rye bread that's been repurposed with other ingredients into a bun.
Besides the heavily caloric Shroom Burger, there isn't much for vegetarians to enjoy on Shake Shack's menu, so at least for this one day they'll have a seemingly healthier alternative if they want to seek it out. The burgers will go for $8.95 each—the priciest item on the menu—but $1 of that will be donated to City Harvest.