The History of the Smashburger
Day after day, we find our KPR Smashburger to be our top seller because aside from Chef Dan’s delicious recipe, who doesn’t love a perfectly constructed Napa Valley burger? But why a SMASHburger, and where did the Smashburger movement begin? Let’s explore!
The first Smashburger wasn’t from the East Coast OR the West Coast; much like Chef Dan, it’s from one of the mid-regions of the United States, the mid-east. It was started by a cook when they crushed a cooking burger patty with a can of beans, realizing that it could bring out more flavor from the patty but pressuring out the fat and letting it render down and crisp up the meat. While the most directly attributed source of the first Smashburger goes to Dairy Cheer in Ashland, Kentucky, there are historical references to smashed patties and other ways to finesse a patty. Dating back to 1932, as the States were still recovering from the Great Depression, a cook realized that you could stretch the amount of expensive beef by smashing it in inexpensive but incredibly flavorful onions. While that was done out of necessity, many Smashburger locations opt to continue this practice for flavor enhancement.
But now, since its creation, many different iterations of this style of burger preparation have emerged. The best part is that all of them are delicious and continue to intensify the basic components of a burger patty. We’re not saying our way is the best way, but it is our way of doing things!
Ours, for instance, is placed on the griddle, smashed, and then dressed with cheese to allow the rich, melty cheese to bind to the crisp patty. Then, it is piled onto a Bouchon Bakery bun dressed with caramelized onions, house-made pickles, shredded lettuce, fresh tomato, and Chef’s secret KPR sauce. And, with the new year, Chef Dan has added some exciting add-on options! Make it a double, add a sunny egg, or pile on the bacon! It’s time for you to make our KPR Smashburger yours.
You may notice other restaurants will smash onions, like the 1932 edition, into the patty during cooking, some will place the cheese on top of a cooked patty during burger assembly, and others will season and toss a bit of water around the patty before covering with a metal top and cooked to crisp-perfection.
Ultimately, there are so many different ways to build an amazing Smashburger, which is why we are excited for our inaugural Smashburger Smackdown! Who doesn’t love a Smashburger competition where two chefs face off with their best of the best Smashburger recipe? You won’t want to miss our Executive Chef face KCBS’s Foodie Chap, Liam Mayclem, in a heated battle for the best burger bragging rights decided by a panel of VIP food-loving judges. While our presale tickets may be sold out, day of tickets will be available for the burger battle Yountville has been waiting for!