If you’re on the west coast, you’ve most likely been asked that dumb question that everyone loves to ask: “In-N-Out or Shake Shack?” It’s not really a fair question because the price point on a Shake Shack burger is WAY higher than an In-n-Out Burger AND most diehard LA people will never, ever say Shake Shack. They’d almost rather root for the Yankees. And while I love LA, I will admit, I always choose Shake Shack. The meat at In-N-Out always makes me feel kinda ill. I once got the grilled cheese and I didn’t feel sick at all so it’s def the meat. So, for me, I’ll always go with Shake Shack because the quality of ingredients sits with me a bit better. But In-N-Out will always be near and dear to my heart and remind me of young childhood and driving up the coast of California. BUT, we’re not making a copycat In-N-Out burger, we’re making a Copycat Shake Shake burger. WHY?! BECAUSE THEY ARE DOPE. There have been some good posts on this subject, notably here. But luckily, for me, and you, Shake Shack has come out with a book, giving us all a better idea of …

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