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Smashburger (Denver)

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I recently had the opportunity to try this burger joint in Denver, and must admit that I enjoyed it much more than I thought I would.

Had the classic Smashburger, which came on an egg bun, with lettuce, tomatoes, pickles, onions and a 1/3 pound patty, and some Smashsauce.

Positives:
*Egg bun (nice and sturdy and held the burger together, for the most part)
*1/3 pound beef patty (this was just the right thickness ratio for the hefty egg bun)
*Smashsauce (which is nice and savory, and none too sweet)

Negatives:
*Red onions (which were too raw)
*Messy (this is not a burger you can eat while driving)
*Pickles were rubbery and too salty (minor complaint)

All in all a very good burger.

Tastes like what the "Six-Dollar Burger" at Carl's Jr. should if it was done right.

It's a nice bridge between generic fast-food burger and more high-end gourmet burgers.

By the way, pass on the french fries and get the haystack onions which are amazingly addictive. Oh, and the root beer float ain't too shabby a way to wash it all down with.

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  1. Thanks for the report...but is rawness a relative term? :)

    Also, can you elaborate on the Smashsauce—is it barbecue-like or something? And when you say the pickles were too salty—are you implying that they're housemade?

    2 Replies
    1. re: tatamagouche

      I don't think there is any "big secret" as to what the Smashsauce is (contrary to the claims of the restaurant).

      Smashsauce is basically a variation of thousand island dressing -- i.e., some combo of ketchup, mayo and relish.

      But what makes the Smashsauce a bit different than, say McDonald's "special sauce" which is also just a variation of thousand island dressing, is that the Smashsauce is a bit more tart. I think they must add more ketchup than mayo, or maybe perk it up with some vinegar or lemon juice.

      I doubt the pickles are homemade. They were just too salty, and to add insult to injury they were also flabby. Not crunchy at all. It was like biting into a wad of soft tissue soaked in brine solution.

      As to the onions, yeah I guess it's a personal thing. But the patty was so well carmelized (from the "smashing" process) that the bitter rawness of the onions was a bad contrast. Again, probably a personal thing.

      As an aside, watching them make my burger I'm almost inspried to cook my next hamburger patty using my panini grill ...

      1. re: ipsedixit

        Ah, got it re sauce; thanks. Flabby pickles suck!

    2. Will simply post to agree with your comments. An extremely tasty burger (I suspect a sausage-like fat content.. but who cares?), a unique concept and pretty good execution. Fries are <yawn> and you can't order a nice bottle of wine to compliment your $10 meal but it's good stuff!

      1 Reply
      1. re: e_bone

        I agree the hamburger patty is very tasty.

        I dunno if it's necessarily due to a higher fat content; I really think it starts with how they cook the burger -- by "smashing" it, which is why I'm tempted to cook my next burger using a panini press.