There’s a lot to love about burgers, but if you’re after that intense beefy flavour, there’s really nothing like a smashed patty. But what’s all the fuss about?
Why Smash?
The smashed patty is no gimmick. When you press that ball of beef flat onto a hot griddle, something magical happens—cue the Maillard reaction. This is the science behind that rich, caramelised crust. By smashing, you increase the surface area that makes contact with the pan, resulting in a gorgeous sear that locks in juices and amps up the flavour. It’s not just cooking; it’s like crafting the ultimate beefy bite.
Keeping It Simple for Best Results
Here’s the beauty of a smashed burger: it doesn’t need much. In fact, the simpler, the better. Go for high-quality, coarsely ground beef with a good fat content (around 20% is the sweet spot). There’s no need to add fancy seasonings either—salt and pepper are enough. It’s all about letting that crust and juicy centre do the talking.
Why We Love It
The smashed patty is for true burger lovers who appreciate the art of simplicity. It’s straightforward, flavourful, and keeps you coming back for more. Making you hungry? Yeah, us too…
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