08/18/2026
Why We Smash Our Burgers.
1. The Maillard Effect
When a burger gets smashed, more meat
contacts the hot grill causing it to brown
more than standard cooking methods.
This browning is actually what gives beef
its deep and savoury flavour.
2. More Flavour
By spreading out the surface area of the
burger patty on the grill we can increase
the maillard effect which in turn increases
flavour. You'll literally taste the difference.
3. Better Texture
Signature crispy outside. Juicy beef inside.
Wrapped in melted cheese, fresh pickle,
onion and a soft bun. The textures
harmonize perfectly and produce more
flavour per bite.
4. A Different Burger
Traditional thick burgers are about big, juicy
beef. Smashburgers are about crust, texture,
and concentrated flavour.
So why smash it?
Because we're not trying to create a thinner regular burger. We're trying to create
more of the best part.
