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Not only does the name of this small, Colorado-based chain sound silly, it also seems off-base. Doesn't smashing meat squish out its juices and dry the patty out? Perhaps because the squishing happens while the meat's still raw-the cooks start with a ball of ground beef and smash it on the griddle on contact-that doesn't seem to be a problem, and the flattening creates more surface area for a delicious Maillard-reaction crust. The burger joint is clearly a fast-food chain, but one that strives to be just a notch nicer, analogous to McDonald's in the same way Chipotle relates to Taco Bell. It's best to place your order Dagwood-style, piled with add-ons--grilled mushrooms, applewood smoked bacon, sharp cheddar, a fried egg, and sliced jalapeños--for a wholesale burger blowout. Just be sure to save room for the rosemary-garlic fries and a Häagen-Dazs malt.
If you think a burger's just a ground-beef patty slapped between bun halves, you probably don't live in Minnesota. Here we take our burgers as seriously as Easterners do their pastrami and Southerners do their barbecue. We can probably blame this... More »
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