this post was submitted on 19 May 2025
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I'm gonna move the goal posts here and say smaller burgers are inherently better. I don't want to chew on a giant pile of ground beef.
Quar ter poun der. Perfect size. Good marketing.
"A ThIRd PoUnDeR pLeASe". Too much to chew. Bad marketing.
You must love the smashburger trend
I love them, but I wouldn't consider them a trene. It's one of the original burgers in the U.S.
Before BK or MCDonalds. And sold at places like Steak N Shake which is fairly common.
I'd consider them a trend, at least in my area. Maybe they're not new, but I never saw them until last year and now they're everywhere.
They are less prominent by location I suppose. A lot of it likely had to do with speed. Places like McDonald's went with thin patties to compensate for speed. Krystals was one of the first chains, and they press 5 holes in each patty before they hit the grill. The smash burgers were just another way to cook them high and fast. I like them a lot but it's something I rarely do at home because the odds of setting off the smoke alarm is high. And that's annoying as all hell. Flat tops on outdoor grills are becoming more of a thing from what I've heard, which may be lending to more people making them at home. I've heard several people talking about Blackstones or what not. The American family was known to make burgers on a grill from most films, which you couldn't really make smash burgers like that with grates
Absolutely. Throw on some cheddar or muenster and drizzle some hot bbq, we're in business.