The Science behind Smashburger madness

The first Smashburger opened in Denver, CO in 2007 with a single goal in mind: to serve a better burger and, in the process, help create a new category. Every bite a better burger is known for their namesake smashing technique. This involves smashing a fresh, never frozen, 100% Certified Angus Beef hand-packed ball of meat on a hot seasoned grill. Thus delivering an elevated burger experience where every bite is made to savor.

What is so smashing about them?

With a solid understanding of food science and a taste for high-quality burgers, there is a method to their Smashburger madness. Take a look at the Maillard Reaction. When their 100% Certified Angus Beef® sears on the grill, a reaction occurs—in fact, you’ve most likely witnessed it firsthand without even realizing it! The Maillard Reaction is responsible for the majority of the world’s delectable foods, as it produces a browning effect that is packed with mouthwatering flavors, aromas, and crispy caramelization. They smash their burgers because more surface area means more prime browning area.

Smashburger delivers a bold, memorable, and relatable taste through their culinary process of burger creation. They curranty have an average of 20 new stores opening each year. Their menu includes signature 100% Certified Angus Beef Burgers grilled in an open kitchen that customers can see.  In addition they also have grilled and crispy chicken sandwiches, turkey and black bean burgers, fresh crisp salads, and signature side items like Brussels sprouts, rosemary drizzled SmashFries®, and hand-spun shakes made with Häagen-Dazs ice cream.

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