Shake Shack's Miracle Griddle

I attended a party (hosted by burger brother Josh Ozersky) at the new Upper West Side Shake Shack last night, drank excellent shakes and ate predictably great burgers. When the party was winding down, I convinced manager Mark Rosati to introduce me to the Shack's new griddle, the wondrous Keating MiraClean. It is a griddle that has no equal. A conventional steel-top griddle, cranked up to 400-plus degrees, disperses ample amounts of heat into the kitchen. The crazy MiraClean griddle disperses almost no heat. The heat is on the surface only, proven by this photo of Mark's hand dangerously close to the 400 degree surface (he actually held his hand there for well over a minute while I futzed with the camera). The aluminum surface looks great too. Mark told me, "At the end of the night, when we clean the griddle, you can see yourself in it." 

I also discovered one of the secrets of the Shack Burger (other than lots of salt, great beef, and a potato roll) - the scraper. The griddleperson uses a commercial griddle scraper to flip the burgers instead of a standard spatula. The scraper allows them, in one movement, to scrape up the burger and all of its griddle crunch off the surface. It does such a great job that you can see the reflection of the scraper in the MiraClean during the flip.