Ever try a smash burger? You need to! They are dominating the burger world in 2025. Their thin, crispy-edged patties pack a punch of flavor that keeps burger lovers coming back for more. Between 2023 and 2024, menu mentions of “smash” or “smashed” burgers increased by 21.9% (Nation’s Restaurant News). Big burger chains have jumped on the trend, but not all smash burgers deliver the same quality.
Many places cut corners with low-quality beef and processed toppings. At Pure Burger Bar, we take a different approach. We believe that the perfect smash burger isn’t just about technique—it’s about ingredient integrity, premium beef, and a commitment to real food.
What Makes a Smash Burger Special?
This amazing burger starts as a ball of beef, pressed onto a hot griddle to create a deep, caramelized crust. This process, known as the Maillard reaction, locks in flavor and creates the perfect contrast between crispy edges and a juicy center. Unlike thick burgers, which can sometimes be dry or under-seasoned, a well-made smash burger maximizes beefiness in every bite.
Since the patty has more surface area, the Maillard reaction intensifies the flavor. Cooking it quickly prevents overcooking, keeping the inside juicy while the outside crisps up. Rolling the meat into a ball without overworking it ensures a tender, perfectly textured patty.
Why Pure Burger’s Stand Above the Rest
It Starts with the Beef—100% Grass-Fed & Finished
Most smash burger spots use grain-fed beef pumped with hormones and antibiotics. At Pure Burger Bar, we take a different approach. We use 100% organic grass-fed & finished beef with no hormones or antibiotics. We never freeze our 3.22 ounce beef patties, ensuring freshness and authentic flavor. This commitment to quality results in an amazingly thin and tasty burger that’s better tasting and completely free of artificial junk.
Perfectly Smashed for Maximum Flavor
We smash our burgers fresh to order, ensuring the ultimate crispy edge. Cooking at high heat locks in juices, creating the perfect crust-to-juice ratio. Unlike other burger styles, this burger delivers bold, beef-forward flavor. It’s crispy on the outside, juicy in the middle, and never dry or overcooked. We use an 75/25 beef blend, which allows the fat to render and create a rich, juicy texture.
Simple, High-Quality Toppings That Let the Beef Shine
Some places overload their smash burgers with excessive toppings, masking low-quality beef. At Pure Burger Bar, we keep it simple and flavorful.
The Pure Smash Burger
- Double smash beef patty
- Two slices of real cheddar
- Pickles, grilled onions, and house-made Pure Spread
- All the smash burger goodness—no fillers
The Spicy Smash Burger
- Double smash beef patty
- Two slices of cheddar
- Jalapeños, grilled onions, and chipotle aioli
- A little heat, a lot of flavor
Unlike other spots, we use real cheddar cheese, fresh toppings, and house-made sauces that enhance the beef rather than overpower it.
Smash Burger vs. Regular Burger—Why Smash Wins Every Time
| Feature | Smash Burger (Pure Burger Style) | Traditional Burger |
|---|---|---|
| Texture | Crispy, caramelized edges with a juicy center | Thick, sometimes too dense |
| Flavor | Maximized beefiness from high-heat smash | Milder taste with less crust |
| Cooking Process | Smashed fresh to order for the perfect sear | Often pre-formed, loses juiciness |
| Beef Quality | 100% grass-fed, grass-finished | Often grain-fed, with additives |
| Thickness | Thin patty that cooks quickly and evenly | Thicker patty that may cook unevenly |
| Crust | Dark, crispy sear from the Maillard reaction | Less sear, softer exterior |
When it comes to texture, flavor, and ingredient quality, the smash burger always comes out on top. No one does it better than Pure Burger.
The Trend: A Look Back at History
Smash burgers have been around much longer than many realize. The earliest versions appeared in the early 1900s, serving factory workers and fairgoers. These burgers were a quick and affordable meal that helped feed many people during economic downturns. (mashed)
In the 1920s, Oklahoma introduced the OKC Burger, a close cousin of the smash burger. During the Great Depression, onions were smashed into the meat to stretch the more expensive beef, making the meal more affordable while enhancing its flavor. (mashed)
By 1932, Miner Dunn in Highland, Indiana, had been serving smash-style burgers, proving that this cooking technique existed for nearly a century. (mashed) The approach continued to evolve, and in the 1950s, Bill Culvertson of Dairy Cheer in Ashland, Kentucky, refined the method after an employee accidentally discovered that smashing the patty with a bean can enhanced its flavor. (The East Hampton Star)
While smash burgers remained a local favorite for decades, their widespread popularity surged in the 2000s. Shake Shack played a major role in popularizing them when it opened in Madison Square Park in 2007. (NY Eater) Since then, the crispy, caramelized, and juicy smash burger has become a favorite worldwide.
Convenient and caramelized, smash burgers have presented themselves as an obvious heir to the throne, and it’s not just New York City that’s noticed. The burger style has “exploded” in Los Angeles and elsewhere in recent years, according to Motz, as diners once again fall for retro, smashed-to-order patties that can be eaten on the go…“People are smashing burgers everywhere right now.” (NY Eater)
Pure Smash Burgers: Healthy, Hormone-Free, and Satisfying
We believe a burger should be both delicious and made from real, wholesome ingredients. That’s why every Pure Smash Burger features 100% organic grass-fed, grass-finished beef. We never use hormones, antibiotics, or artificial fillers. Every burger is cooked fresh to order for peak flavor.
For those looking for a healthier take, we also offer lettuce-wrapped smash burgers, gluten-free bun options, and leaner protein choices. This way, everyone can enjoy a satisfying crispy-edged burger, regardless of dietary preferences.
How to Make a Smash Burger at Home
If you love this style of burger but can’t visit Pure Burger Bar, you can still enjoy a homemade version. While nothing beats an expertly crafted smash burger from Pure Burger, a simple version can be made at home with just a few ingredients and tools.
Start with good-quality ground beef—something with a higher fat content for that perfect juicy, flavorful bite. If you can’t find a 75/25 grass-fed blend, no worries—80/20 works great too. Gently roll the beef into loose balls, being careful not to pack them too tight—this keeps the burgers tender.
For the best results, fire up a cast-iron skillet or griddle and get it smoking hot. Don’t have one? No problem! A stainless steel or nonstick pan will do the trick—just make sure it’s really hot before you start cooking.
Place a beef ball on the pan and press it down firmly with a spatula or burger press for about 10 seconds. This quick smash is what creates that crispy, golden crust that makes smash burgers so insanely good.
Season with salt and let it cook undisturbed for about two minutes. Flip the patty, add a slice of real cheddar cheese, and let it melt. Serve on a toasted bun with simple toppings like pickles, grilled onions, and your favorite sauce.
For the full Pure Burger experience, visit us and taste the difference of a truly premium smash burger.
Get Your Smash Burger Fix at Pure Burger Bar
Dine-in, pickup, or order delivery to enjoy the best smash burger in town. This specialized burger should be bold, clean, and real—just like the ones at Pure Burger. When you crave a crispy, juicy, mouthwatering burger, there’s only one place to go. See you at Pure Burger Bar. The best place to find healthy fast food.
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