Smashburger Sizzles Mockingbird Station

I visited the most recently opened Smashburger at Mockingbird Station (across from Urban Outfitters) in Dallas and came away with an admiration for how they make a smashburger. Expanding chain Smashburger get its name from it's smashing technique employed in making their burger.

It is hard not draw parallels between Five Guys and Smashburger—both the cooking technique and the franchising model are identical, but the difference is that Smashburger's menu is more expansive than your average fast food burger joint by offering salads and chicken sandwiches, in addition to burgers.

Smashburger uses fresh, never frozen, meatballs of 100% black Angus chuck, which are stored in a cooler underneath the griddle. The burgers use an 80/20 meat-to-fat ratio. To make a Smashburger, a meatball is deposited on the griddle surface that has been greased with a generous amount of butter. The patty is then smashed using a two handed press. The patty is held down for 10 seconds to start the searing process, then aggressively seasoned with a proprietary blend. A spatula with an extremely sharp edge is used to literally scrape the smashed patty off the griddle's surface. The resulting patty has an impressive sear.

Smashburger (top L to bottom R: Jalapeño BBQ, Mushroom Swiss, Classic, Avocado Club)

Smashburger is good, and their freshness and the cooking technique are beyond reproach. Next time your family is looking for a burger joint, stop into Mockingbird Station followed by walking off your delicious meal and window shopping at The Station. :)

A few lucky Real Posh Mom readers will win $10 Smashbucks. To enter, answer the following question: "What's your favorite burger?" Giveaway ends December 8, 2012 at 5PM.