The burger chain that's taking on Five Guys and McDonald's reveals the 'archaic technique' it uses to create its burgers
Smashburger starts with a loosely packed ball of Angus beef, prepared earlier in the day. The company takes pride in the fact the meat is never frozen, nor is it from pre-formed patties.
The hot (385 degree) grill top is coated with unsalted butter, so the burger won't stick to the grill.
Now for the key moment: the smash. Smashburger uses a specialized "smasher" to smash the burger into the grill for exactly 10 seconds, searing the bottom of the burger into a caramelized shell that seals in the juices.
After the smashing is complete, the burger is seasoned with salt, pepper, garlic, and some secret spices.
When the grease begins bubbling pancake-style, the burger is ready to be flipped, revealing the caramelized bottom of the burger.
After only about two minutes and 45 seconds, the burger is ready. The smashing allows for a speedier process that lets the chain to make burgers fresh, at a faster pace than much of the competition.
The burger can be topped in any number of ways. Smashburger prides itself on offering a wide variety of options, with variations like the buffalo and blue-cheese burger.
Ryan says he founded Smashburger in part because of the limitations he faced while developing the menu at McDonald's. Here, he says, he has the chance to develop what he considers the "burger for the next generation," all while looking to the past for insight on how to craft the perfect burger.
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