Shake Shack revolutionized the New York burgerscape when it opened 10 years ago in Madison Square Park.

For the burger chains’ 10th anniversary, Danny Meyer and co. will celebrate with a week-long series of culinary collaborations happening June 9-June 13. Throughout the week, one culinary collaboration burger ($8.50 each) will be available each day from a different chef. The line-up of participating chefs includes all the New York heavy-hitters: Daniel BouludDavid Chang, Andrew ZimmernDaniel Humm, and April Bloomfield.

On June 12thShake Shack’s actual 10th Birthday, the Madison Square Park location will host the Decade of Shack-Fest. The all-day celebration, open to the public, will feature live music from Catey Shaw, The Tall Pines, Cheerleader, Ski Lodge, and Miniature Tigers. And, of course, Dominique Ansel will make a Shack-inspired cake (free while slices last) for the party, and Brooklyn Brewery will make a special edition collaborative beer called SHACK X IPA.


Check out the full lineup of Shake Shack chef collab burgers below.

db

Monday, June 9

Chef: Daniel Boulud

Burger: The Piggie Shack

Shack beef-blend topped with DBGB’s BBQ pulled pork, jalapeño mayo, Boston lettuce, and mustard-vinegar slaw.

last


Tuesday, June 10

Chef: David Chang

Burger: Momofuku Shrimp Stack

Shack beef-blend cheeseburger topped with a smoked and griddled shrimp patty, Momofuku hozon sauce, Bibb lettuce, pickled onion, and salted cucumber.

onion


Wednesday, June 11

Chef: Andrew Zimmern

Burger: AZ Cabrito Butter Burger

Goat burger with herb butter topped with roasted tomato, charred onion, and sweet pickle.

breslin


Friday, June 13

Chef: April Bloomfield

Burger: The Breslin Burger

Breslin beef-blend burger topped with all-natural applewood-smoked bacon and Tickler English cheddar cheese sauce.

truffle


Thursday, June 12

Chef: Daniel Humm

Burger: The Humm Burger

Shack beef-blend Gruyère cheeseburger topped with all-natural applewood-smoked bacon, celery relish, Bibb lettuce, truffle mayo, and, in the words of culinary director Rosati, “We’re shaving a ton of black truffle on this guy.”