How we smash
the patty
Published on 20.09.2026 — by the Sydney team
A smash burger is not a burger with a thin patty. It is a patty pressed onto a very hot griddle so its whole surface grips and caramelises. Here is how we make the Smash Cheese, move by move, exactly as we do it every service.
- 01
The balls
The minced beef is rolled into balls, never patties. They land on the very hot griddle, spaced out, bacon alongside for those who take it.
- 02
The smash
Press in hand, each ball is flattened in one firm hit and held for a few seconds. The patty spreads thin, with ragged edges. That surface against the metal does all the work.
- 03
The crust
Hands off. The meat crackles, smokes, and builds a brown crust. Too early and it tears; too late and it dries. The right moment, you can hear.
- 04
The flip
Lift with the spatula, scraping the griddle to keep the crust on the patty, not on the metal. Turn.
- 05
The cheddar
A slice of cheddar on each patty, immediately. The heat rising from the griddle is enough to melt it over the edges.
- 06
The buns
Meanwhile, the buns are toasted and dressed on the rack: ketchup, mustard, house pickles, onions. Everything is ready before the meat leaves the griddle.
- 07
The build
Two patties stacked, melted cheddar, lid on. Out to the room or into the box within the minute. A smash that waits is a smash that failed.
Two smashed patties means twice the crust for the same amount of meat. And it is that seared taste, not thickness, that makes a smash.
The Smash Cheese is €10.90
Order online, we fire up the griddle when you arrive.