Our Smoky BBQ Smash Burger is the most-ordered dish on the menu, and it was the hardest one to get right for delivery.
1. Smash thin, sear hard
Two 80 g balls of beef go onto a griddle at 230°C and are pressed flat in the first ten seconds. That crust is what keeps the patty juicy on the ride over.
2. Toast the bun properly
A well-toasted brioche bun is a barrier. It stops the sauce soaking through before the box is opened.
3. Sauce goes in the middle
- Bottom bun, then pickles
- Patties and cheddar
- Crispy onions, then BBQ sauce
- Top bun
Try it at home, or let us do the washing up.
