Two patties.
One bun.
No fuss.
Smashed proper on a 250°C plancha. 35-day aged beef from a single farm. Brioche baked by a mate down the road. Four burgers — pick your fighter.
Four burgers.
Pick one.
We don't do 28 specials. We do four burgers, properly. All come with hand-cut chips. Add a shake for £4.
The Classic
Double smashed patty, American cheese, pickles, house sauce, brioche.
Cheese Beast
Triple smash, four slices of cheese, caramelised onions. No salad. No mercy.
The Spicy
Smashed beef, jalapeños, hot honey, chipotle mayo, pickled red onion.
The Veggie
Beyond patty, smashed proper, vegan cheese, pickles, vegan brioche bun.
35 days
changes everything.
Most burger joints get beef in on Monday and serve it Tuesday. We dry-age ours for 35 days in our own fridge — chuck and short-rib, single farm in Sussex. That's where the flavour comes from.
Then we smash it. Hard. On a 250°C plancha so the patty goes from raw to crusted-edge in under 90 seconds. Maillard reaction doing the work. No moisture lost, no flavour traded for size.
One bun. Two patties. Cheese melted on under the dome. Sauce, pickles, done. That's the whole game.
“Best smash burger in London, full stop. The queue tells you everything — but it moves fast and it's 100% worth it.”