Shake Shack Wants You To Eat An Eel Burger

Shake Shack Wants You To Eat An Eel Burger (Photo)

Foodies, burger fiends, weird eaters -- come one, come all. Shake Shack is shaking up the burger industry, bringing forth the one meat that has not yet graced the burger bun. That is, until now.

Shack presents the astonishing, the unbelievable, the incredible ... eel burger!

Eel Burge

Enter, celebrated British chef Fergus Henderson -- the Englishman of the burger hour, whom you can now thank for introducing Shake Shack's very first smoked-eel burger. He joins the ranks of other famed Shack collaborators such as chef Daniel Humm (the lobster-topped burger) and David Chang (a Shrimp Stack).

And now, Henderson's own creation will be available at the renowned burger joint for two days only, September 15 and 16.

Served with Niman Ranch bacon (sustainable and humanely raised meat), pickled red onions, creme fraiche (a soured cream made of butterfat), fresh horseradish and watercress, this unique burger is undoubtedly worth the full $10.

For 10 buckaroos and for two days only, this exotic burger is already making a pretty big scene with people in (and out of) the foodie burger-sphere. And this uncommon collaboration will draw massive crowds, Grub Street predicts. My advice: arrive early and hungry. (Then, leave full and satisfied.)

And, let it be known: This is not all about hype. The eel burger demands respect; this is no easy feat. Look at it this way, Henderson is a Michelin-starred chef and he's edging that burger-making boundary by dodging the many obstacles that comes with sourcing eel meat.

Plus, prepping a run-of-a-mill burger is one thing. But, cleaning and gutting an eel? That is a whole other beast. (And absolutely not for the faint of heart.)

So when you get in line with the others to get a taste of Shake Shack's (and possibly the world's) very first eel burger, think of all the passion and skill that went into crafting each bite to be the best bite.

Also, to the table, Henderson brings vanilla custard doughnuts and the same red and white wines that were made for his restaurant St. John. Call it exquisite British table manners or yet another reason to love the Brits!