The smash burger came late to our menu. We resisted for years — we're a brunch place — but the demand from regulars was loud enough that we eventually caved. The version we landed on is the one we'd order on our day off.
Two two-ounce balls of seasoned ground chuck (80/20) get smashed flat on a screaming-hot flat-top with a steel press. That smash creates the crust — the caramelised, deep-brown crackle that makes a smash burger different from a regular one. Two slices of American cheese melt over the top while the meat finishes.
The onions are caramelised separately — sliced thin, cooked low and slow in butter for about an hour until they're soft and dark sweet. They go on the bottom bun.
House sauce is our take on the diner classic: mayo, ketchup, dijon, pickle juice, a touch of garlic powder. The brioche bun is from the same bakery as the French toast — toasted on the flat-top until the inside is golden.
$17. Don't overcomplicate it.
