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| - SmashBurger, what's in a name like SmashBurger. On first consideration I thought maybe when you get it to go the drop the bag and step on it: SmashBurger. Or if you get it for dine in the drop your plate in front of you and provide bibs or something: SmashBurger. But certainly it would not be that they smash the burger on the grill, which would be unthinkable, right? Nope, that is exactly what they do.
Anyone who knows burgers knows that you do not smash a burger onto a grill. While you'll end up with a nice brown maillard (pronounced: my-yard) effect crust, this sear DOES NOT lock in juices. If anything it will make a burger taste greasy. If a seared burger is juicy it is because the juices have not had a chance to move out so eat it fast. Also, to get that crust requires a pretty hefty application of some salt so that should be considered. So a SmashBurger has to get on and off the fry surface fast otherwise there will be little left to serve. You will also notice how thin they are, this thinness is required for that speed.
Burger 101 Primer (for those interested): A 1/3 lb. burger patty should be 5/8 inch thick or there abouts (1/2 lb. slightly thicker) and applied to a lightly buttered fry surface (I like about 400 degrees). The rule is you flip your burger ONLY ONCE, hence knowing when to flip is key. Most chefs should shoot for medium rare or just medium doneness. For a medium rare burger you will make your flip when the first juices start to come to the top and run. Flip it and when that same thing happens on the other side you are done (first side is 1.5-2 minutes and the second side generally 30 seconds less). For medium you cook the burger until you see some blood with the juices, then flip and cook till it does the same thing on the other side (first side is 2-2.5 minutes and the second side generally 30 seconds less). In both cases the burgers should rest for a minute before plating. As for anything beyond medium, cook away. If you see totally clear juicy running you are medium well to well done. And if you cook it to where there are no juices at all, well, you have reached hockey puck. At no time do you ever press the burger (that only releases juices that are the goodness) or "peek" by cutting into the center to see how done it is. You will notice that this method does not require knowing temps and cook times, just what to expect as cooking a burger and this makes it very effective. Of course what is a burger without a bun.
When selecting a bun for a burger you should find one that is hefty enough for the burger you are going to slide into to it. Your average cheap market bun will be fine for your run of the mill 1/6 pound to 1/4 pound burger. Put anything larger on it and you risk the dreaded soggy bun (because we are looking for a juicy burger). For a larger burger find a bun that is stiffer and be sure to cut the heel thicker than you normally would. In any case, butter the bun lightly and put them open face down on the fry surface until it is well toasted. This is important because this crust will act as a barrier to keep too much of the juice out of the bun. When applying sauces (Mayo, Russian, Mustard, Catsup, whatever) they should be next to the bun (again, acting as a barrier from the hot juice of the burger.)
Stacking your burger is an art in and of itself and I will let you experiment with your order for burger perfection. But, here is my stack order of a bacon cheddar burger with grilled onions: The heel of the burger, generous mayo, the burger, the cheese, the bacon, grilled onions, always light on the lettuce, a slice of tomato (optional) and then BBQ sauce on the crown bun. Oh that is a good burger. Notice how the flavors are stacked to meld, especially the mayo on the bottom where the juice of the burger mixes with the mayo to make a very tasty sauce. Burger 101 over.
So, we have a "charred" burger that is greasy (but that is not all bad) on a bun that holds up (this surprised the heck out of me because this is where most burger joints fail.) As opposed to other chains you can actually taste the burger (but eat it fast for best taste). The sides are slightly kicked up locally sourced product (US Foods, SYSCO (I asked)) which means they are not bad, but like everyone else so there is really nothing to write home about.
Apparently "clean" is in these days as the dine-in room was spotless and employees always looking to clean, very nice. And while the store layout is cookie cutter (with a few awkward pinch points in the traffic flow) it is pleasant. The noise level was more than acceptable and you could have a conversation without shouting.
One thing though, like a lot of these new trendy burger places you are going to need to bring some cash. My wife and I dined and the bill was $20.00, and for burgers that is a little high. Still, if I was in the area and wanted a burger for lunch or dinner I may well consider this place again and that should tell you something.
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