I’m on a burger kick. Possibly due the fact that I ordered 48 Martin’s Potato Rolls.

You know how in fashion there’s a have-to-get-it item every season? All the celebrities have it, there’s a massive wait list and there are multiple knock offs at H&M and Forever 21. Or if you’re not into fashion, and tech is more your thing, the it-item is more akin to the latest Apple product. Everyone’s talking about it, people are lining up, there are videos of un-boxings and jealousy all around.

Well, in the food world these things happen too. And they happen so much more often. There was the super hyped up cronut and the ramen burger, but before the food hybrids of the world, there was Shake Shack. Shake Shack started off as a humble little food cart in Madison Square Park, but now, just like a little black dress, it’s a classic in the food world.

I am totally a marketer’s dream. I am susceptible to hype. I believe the buzz. So much so that I build things up in my mind and then am disappointed by reality. Not so with Shake Shack. From my first taste oh so many years ago, to a more recent sampling at the first London outpost, I have never been disappointed with Shake Shack. Well, actually, I am disappointed that they switched from crinkle cut fries to fresh, straight cut fries.

Fries aside, Shake Shack makes what I think is the Best Burger. For me, burgers don’t need a lot going on. A nice crust on a juicy patty with a slightly pink inside, American cheese (because it’s the meltiest), a slice or two of tomato, green leaf lettuce, a bit of sauce and a gloriously squishy bun. The squishy bun is key.

It’s relatively easy to recreate at home, especially if you follow this handy guide from Serious Eats. I didn’t grind my own meat, but I did order some Martin’s Potato Rolls and it was totally worth it – much easier than a flight out to the East Coast!

The Shake Shack Burger at Home Recipe via Serious Eats

makes: 4 1 lb mix of ground chuck and sirloin

2 tablespoons room temperature butter

4 Martin’s Sandwich Rolls

4 tablespoons Shack Sauce

4 leaves of green-leaf lettuce, soft parts only

8 slices plum tomato

1/2 teaspoon vegetable oil

Kosher salt and fresh-ground black pepper

4 slices American cheese Form the meat into 4 equal patties about 2 inches tall and 2.5 inches wide. Season both sides with salt and pepper. Butter and toast your buns, being careful not to break the buns apart. Spread Shack Sauce on top bun and place 1 leaf of lettuce and 2 slices of tomato on the top bun. Heat up a heavy cast iron skillet over medium high heat and swirl around the oil. Add the patties and press down, using a flat spatula. Cook until a crust has formed, about 2 minutes. Scrape and flip, topping each patty with American cheese. Cook until the cheese is melted, about 1 minute. Move patties to buns and enjoy immediately.