Shake Shack and Coppa Join Forces on a Limited Edition Burger
It’s unclear when chefs Ken Oringer and Jamie Bissonnette sleep, but Boston diners certainly benefit from their hustle. The restaurateurs recently spent a month in Thailand to open Toro Bangkok. Later this month, breakfast service begins at their eclectic new Central Square spot, Little Donkey.
And all the while, they’ve been cooking up a special collaboration with Shake Shack’s culinary director, Mark Rosati. The Coppa burger hits Massachusetts Shake Shack menus on Tuesday, August 16, and will stick around through August 21.
“We approached the burger with the flavors we love—a classic Italian-American grinder—in mind,” Bissonnette says in a press release. “Shake Shack burgers offer a great foundation to create something killer.”
Bissonnette and Rosati are both from Connecticut, the state that claims that particular moniker for such a sandwich. To replicate the flavors of a grinder, the Coppa burger is topped with griddled mortadella, provolone cheese, cherry peppers, caramelized onions, shredded lettuce, and a slick of mayonnaise. The whole ensemble runs for about $7.
“Jamie and Ken are legends in Boston and beyond, and we couldn’t be more thrilled to be collaborating with them,” Rosati says. “The Coppa burger harnesses everything that’s fun and unique about their approach to cooking, all on a classic Shake Shack burger.”
The Coppa burger marks Shake Shack’s first chef-driven burger collaboration with a Massachusetts chef, though there have been other one-offs (and local concrete collabs). It will be available in Chestnut Hill, Harvard Square, Dedham, on Newbury Street, and at the newest Shake Shack in the Seaport.
$6.89, Shake Shack, 234 Newbury St., 617-933-5050, and other locations, shakeshack.com.