Vegan chef Pinky Cole, founder and CEO of Slutty Vegan, has teamed up with Shake Shack to deliver a new limited-edition menu item called the SluttyShack. This one-of-a-kind vegan burger will go on sale in select markets starting April 8, reported Essence.

Pinky said the goal isn’t to turn people into vegans but to open a few minds and inspire people to try something new at a restaurant they know and love.

“Our mission isn’t to tell people to go vegan – but rather, to inspire guests to open up horizons with something new and different. Partnering with Shake Shack is a natural way of furthering this mission – enjoy one of America’s most beloved burger spots, but try it with a twist,” Pinky said.

Pinky said there is also a larger mission, which is to give back to the community through philanthropy. Her partnership with Shake Shack is just part of a larger picture, and the two businesses are in sync with their commitment to helping people.

“Philanthropy is the core of who I am,” Pinky stated. “And I’m encouraged by Shake Shack’s aligned outlook on giving back to its communities. Our goal with this collab is to build support for communities and industries close to our hearts.”

The SluttyShack combines Shake Shack’s vegan patty with Pinky’s “Slut Dust,” lemon ginger kale, vegan ranch, caramelized onions vegan mayo on her signature Slutty Vegan Hawaiian bun for a perfect culinary partnership.

This partnership goes beyond the kitchen, too. Proceeds from sales of the vegan delight will go toward Giving Kitchen in Atlanta, an organization that provides financial support and emergency assistance to food service workers. Monies will also be donated

to ROAR in New York, which advocates New York City’s independent hospitality industry.

SluttyShack is the latest Now Serving collaboration in Shake Shack’s series of collaborations with American chefs and restaurants to create new and inspiring menu options. It will be available at Shake Shack Old Fourth Ward in Atlanta on April 8 and at Shake Shack Harlem in NYC on April 8 and April 9.