01 — Burger
The Classic
The one that started it.
Dry-aged beef, aged cheddar, cold iceberg, tomato, red onion and our house sauce on a toasted brioche bun.
The Smashhouse menu
Eight burgers. Stacked by hand.
The Classic01 / 08
02 — Burger
Double Smash
Twice the crust.
Two thin patties smashed on a screaming-hot flat-top, double cheddar, dill pickles, raw onion and house sauce.
03 — Burger
Hot Chicken
Crunch first, then heat.
Buttermilk-brined thigh fried twice, hot honey mayo, dill pickles and shredded iceberg.
04 — Burger
Garden Stack
All plants. No compromise.
A charred black-bean and beet patty with tomato, red onion, crisp lettuce and smoked aioli.
05 — Burger
Bacon Melt
The weekend one.
Beef, smoked streaky bacon, a runny fried egg, grilled onion and a blanket of melted cheddar.
06 — Burger
The Shorty
Small, loud, cheap.
One smash patty, cheddar, pickles, onion and house sauce. The lunch you can eat walking.
07 — Burger
Crispy Club
A club that crunches.
Fried chicken thigh, smoked bacon, tomato, iceberg and garlic mayo on a toasted bun.
08 — Burger
Triple Threat
Bring both hands.
Three smash patties, three slices of cheddar, bacon, pickles and house sauce. Finish it and it goes on the wall.
Up close 01 / 03 — The Classic
Toasted, then buttered.
Brioche from the bakery down the road, toasted on the flat-top so it holds up to the last bite.
Up close 02 / 03 — The Classic
Seared hard and fast.
Fresh-ground chuck pressed onto the hottest part of the grill for a crust you can hear.
Up close 03 / 03 — The Classic
Sauce on the heel.
House sauce goes on the bottom bun, so every bite starts with it and nothing slides out.
Up close 01 / 03 — Double Smash
Two patties, one crust.
Each ball of beef is pressed paper-thin, so the edges go lacy and dark before the middle is done.
Up close 02 / 03 — Double Smash
Cheese on every layer.
Cheddar goes on while the patty is still on the grill and melts down into every ridge.
Up close 03 / 03 — Double Smash
Sharp to finish.
Dill pickles and raw white onion cut through all that richness.
Up close 01 / 03 — Hot Chicken
Hot honey, cold lettuce.
Chilli-honey mayo on top, a pile of iceberg underneath to keep the heat in check.
Up close 02 / 03 — Hot Chicken
Fried twice.
Brined overnight, dredged, rested and fried twice for a shell that stays loud to the last bite.
Up close 03 / 03 — Hot Chicken
Thigh, never breast.
Dark meat stays juicy under all that crunch. We do not do dry chicken.
Layer by layer
What goes into The Classic.
Layer by layer
What goes into Double Smash.
Layer by layer
What goes into Hot Chicken.
Layer by layer
What goes into Garden Stack.
Layer by layer
What goes into Bacon Melt.
Layer by layer
What goes into The Shorty.
Layer by layer
What goes into Crispy Club.
Layer by layer
What goes into Triple Threat.
Top bunBrioche, toasted, sesame
LettuceIceberg, cold and crisp
TomatoSliced to order
OnionRed onion, thin rings
CheddarAged, melted on the patty
PattyDry-aged chuck, 120 g
SauceHouse sauce
Bottom bunToasted on the flat-top
Top bunBrioche, toasted, sesame
CheddarAged, melted on the patty
Smash pattyPressed thin, lacy edge
CheddarAged, melted on the patty
Smash pattyPressed thin, lacy edge
PicklesDill, house-brined
OnionRed onion, thin rings
SauceHouse sauce
Bottom bunToasted on the flat-top
Top bunBrioche, toasted, sesame
SauceHouse sauce
LettuceIceberg, cold and crisp
PicklesDill, house-brined
Crispy chickenButtermilk thigh, fried twice
Bottom bunToasted on the flat-top
Fan favourites
Start here. The other five are one tap away on the menu.
By the numbers
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Burgers smashed since 2017
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Grills in New York
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Freezers in our kitchens
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From order to your hands
Find us
Walk in, order at the counter, grab a stool. No reservations, ever.
01
Williamsburg
The original. Twelve stools, one flat-top, a line on Fridays.
- Phone
- +1 (718) 555-0148
- Hours
- Mon–Thu11:30–23:00
- Fri–Sat11:30–02:00
- Sun12:00–22:00
02
East Village
Late kitchen. The only one open till 3 on weekends.
- Phone
- +1 (212) 555-0193
- Hours
- Mon–Thu12:00–00:00
- Fri–Sat12:00–03:00
- Sun12:00–23:00
03
Fort Greene
Biggest room, a garden out back and space for groups up to 20.
- Phone
- +1 (718) 555-0176
- Hours
- Mon–Thu11:30–22:00
- Fri–Sat11:30–00:00
- Sun11:00–21:00
Open today
Order ahead and skip the line, or walk in and grab a stool. The grill is already hot.