There are Citizens large, with towers of toppings and spongy breads that defy any fork or knife. And then there are those smashed: simple, crunchy and juicy. The technique originated in the mid-20th century in Ashland, Kentucky, at the Dairy Cheer restaurant – formerly a Dairy Queen franchise – when its owner Bill Culvertson and one of his employees discovered that pressing a meatball with a can of beans on the grill produced a delicate medallion with a golden crust and deep flavor. The innovation was so popular that Culvertson separated his location from the original chain and renamed the restaurant, making the smash burger his specialty.
The darkening phenomenon known as Maillard reaction It was described in 1912 by the French chemist Louis-Camille Maillard. It consists of a series of reactions between amino acids and sugars that, under high heat, produce melanoid compounds that are responsible for the complex flavors and golden color in meat, bread and other foods. In the smash burger, this reaction is maximized because shredding exposes a larger surface area of meat to heat, concentrating caramelization to a millimeter thick and achieving a perfect balance between crispy texture and tender center.
Below is a guide to some places that have mastered this technique and are worth visiting.
Johnny had a life on the field until an injury ruled him out of professional football at the age of 29. But the fire continued to burn, only this time on a very hot griddle. That’s how it was born 24 Street Burgersa local homage to the legendary 7th Street Burger in New York, where smashing is not just a technique but a philosophy.
The meat is a mix of sirloin, sirloin and sirloin. Very crispy edges, juicy center and the texture that is only achieved by mastering the technique in detail. Everything here is 100% great, there is no other way.
There are combinations to suit every taste, but a few options have captured the hearts (and tastebuds) of audiences: Melt Onion, New Street Bacon, Lily Smash Burger, and even an homage to Shake Shack. And for the Patty Melt team, you can order any burger in this version.
The potatoes also deserve a special mention, especially the “house” potatoes with fries, a mashed hamburger, cheddar, grilled onions in butter and the distinctive house sauce. A dish that alone justifies a visit.
The word of mouth doesn’t stop and the fan base is growing. So much so that they released a smash card to reward those who repeat it: on the tenth combination, the next one goes on the house. Another way to thank those who understand that the best plan is to return. The first location is at Avenida Del Libertador 696 in Vicente López and the new one is at Álvarez Thomas 2501 in Villa Urquiza.
The meat is rib-eye burger, the bread is homemade and the result is one of the most sought-after burgers in Buenos Aires. The flour shop There’s no need for much of an introduction among Smash fans: the Almagro venue has earned its place in the scene with an impeccable product and a story that speaks for itself. They started selling buns for other hamburger restaurants until one day they decided to open their own. And if bread is already a specialty, the rest flows.
Attention is paid to every detail, from the street aesthetic of the place, with graffiti and art in every corner, to the menu, which balances classic and more playful options. It’s not just about waiting in line to get them: once you know what’s on offer, you understand why people cross half the city to return. There are no promotions or marketing combinations: there is quality, attention and personality.
If you have a spicy palate, don’t hesitate: the Spicy Apple Pie is a tasty challenge with cheddar, porchetta, red onions and an apple chutney that can contain jalapenos or habaneros, depending on your daring. I admit I sweated a little, but I didn’t leave a crumb behind. The Patty Melt (where the burger and bun are placed on the grill for a few seconds) is also very popular, with baked potato bread and more than five different combinations.
Digital word of mouth made her viral, but her success didn’t last across the networks. Anyone who tries will come back. The Steak Eye Smash, prepared daily, achieves the right combination of caramelization and juiciness that makes it unforgettable. Everything is served at the table and for lovers of a good beer there is a selection of cans from top breweries.
There’s a reason Eater named it one of the top 38 restaurants in Buenos Aires. Because when meat, bread and experience are on an equal footing, the result cannot be missed.
In a scenario where hamburger restaurants compete for differentiation, Burger couple have found an identity that is as authentic as it is impactful: colorful venues, iconic names and a taste that supports every aesthetic choice.
The story behind the project also adds points: Víctor and Dana started out as food reviewers on Instagram and, after trying dozens of places, decided to set out to create their own. They knew what they were looking for: an unforgettable hit with intense flavor, well-treated meat and the crispy crust that only a hot griddle and precise technique can provide.
Today they have three locations – in Palermo, Caballito and Belgrano – and an audience that not only queues but also fills their networks with grateful comments. For them, the key is in the quality of the product to achieve the desired result: a burger with high sensory performance that requires nothing more than bread, meat, cheese and just the right spices to leave its mark.
One of the most popular options on the menu is the Burger Couple Box: a combination that includes one of the three main burgers, potatoes, onion rings and a detail that reinforces the visual and cultural universe: a children’s-style collectible doll that can be a homage to L-Gent eating hamburgers and an Argento meme. Everything is designed to make the experience complete, entertaining and repeatable.
In the words of its creators: “To have a line on the door, the product must have at least 9 points.” In your case the formula seems to work.
In cord There is no room for distraction: two hamburger variants – the classic cheeseburger or the “Guita” variant –, crispy peeled potatoes and drinks to go with it. Neither more nor less. The proposal is minimalist but effective: well-browned meat, crispy edges, soft bread and the assurance that every bite has been thought through. In a scenario where many burger joints offer endless menus, they decide to get straight to the point.
Located in Palermo (Sinclair 3263), they went viral on TikTok and catapulted them onto the radar of those wanting to try the “burger of the moment.” The sentence is repeated in the comments and in the neighbors’ mouths: “They are by far the richest in the neighborhood. You can’t miss the cucumbers.” And it’s not just the taste: there’s also a mystique surrounding the experience.
They have an unbreakable rule – “open until sold out” – that makes every day a race against time. If you are late, the product opportunity is lost. For this reason, his followers check the stories so as not to miss their permission.
The place has details that reinforce its identity, such as a one-dollar bill signed by the US ambassador almost as a gesture of symbolic approval. But beyond the wink and the aesthetic, it is the implementation that makes the proposal. Well-made smash, good caramelization, melted cheese and the inevitable temptation to ask for another one. Simply, if it’s done well, it needs no explanation.
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