REVIEW
Smashburger at 1735 E. Big Beaver, Troy, MI, just west oh the SW corner of E. Big Beaver and John R Rd is a fairly new burger joint in our parts. As I understand it, this brand is headquartered out of Colorado. One thing they excel at is their service. They are superb at accommodating their clients, their politeness, and you can tell that they strive to be just plain nice. There is an air of wholesomeness about the place, but not because of it's outward appearance. It's the people. In this regard, they get ten out of five stars in my book. Outstanding!
From the beginning, one can tell that Smashburger brings some borrowed assets from other chains and seems to be taking good advantage of them. I'm not complaining mind you. I find it refreshing that a company isn't afraid to adopt some of the outstanding features that have worked well elsewhere. Good features translate into good benefits. Even though they lift some good ideas from other companies, they seem to be able to maintain their own unique spin on them.
Focusing on their burgers, Smashburger uses a smashing method in searing their certified never frozen Angus beef. Because Smashburger is so similar to it's closest competitor, Culver's of WI, I'll be making some comparisons. Culver's offer smashed Butter burgers that are every bit as good, if not better than Smashburger. Culver's beef isn't frozen either. Culver's meat is a combination of Flank Steak, Top Sirloin and 80/20 Chuck. I'm not sure what cuts of beef Smashburger uses, only that it is certified Angus beef. Culver's have been using the smashing technique for many years; way before Smashburger was conceived. The only differences are that Smashburger presses and holds their smasher weight on the meat for ten seconds before releasing pressure to create a caramelized sear that locks in the juices of the patty.
They boast using a customized smashing paddle weight and special spatula, but the reality is, there is little that is special about them. They're heavy and well made, but these industrial grade kitchen tools have been around for decades. Culver's uses a heavy spatula and cylinder shaped weight to smash their beef, so the differences are nominal. I ordered a heavy duty spatula off of Amazon.com and it's as industrial grade as you can get. It has a beveled edge just like Smashburger and Culver's. For my weight, I get by with a can of green beans from my pantry and wrap the can in foil.
Smashburger cooks their patties a little longer than Culver's because they offer three different patty sizes (1/5 lb, 1/3 lb and 1/2 lb). The bigger the patty, the longer it has to cook. Also, both companies season their patties with a combination of salt, pepper and according to the Smashburger founder, "natural flavor", whatever that means.
Focusing on their burgers, Smashburger uses a smashing method in searing their certified never frozen Angus beef. Because Smashburger is so similar to it's closest competitor, Culver's of WI, I'll be making some comparisons. Culver's offer smashed Butter burgers that are every bit as good, if not better than Smashburger. Culver's beef isn't frozen either. Culver's meat is a combination of Flank Steak, Top Sirloin and 80/20 Chuck. I'm not sure what cuts of beef Smashburger uses, only that it is certified Angus beef. Culver's have been using the smashing technique for many years; way before Smashburger was conceived. The only differences are that Smashburger presses and holds their smasher weight on the meat for ten seconds before releasing pressure to create a caramelized sear that locks in the juices of the patty.
They boast using a customized smashing paddle weight and special spatula, but the reality is, there is little that is special about them. They're heavy and well made, but these industrial grade kitchen tools have been around for decades. Culver's uses a heavy spatula and cylinder shaped weight to smash their beef, so the differences are nominal. I ordered a heavy duty spatula off of Amazon.com and it's as industrial grade as you can get. It has a beveled edge just like Smashburger and Culver's. For my weight, I get by with a can of green beans from my pantry and wrap the can in foil.
Smashburger cooks their patties a little longer than Culver's because they offer three different patty sizes (1/5 lb, 1/3 lb and 1/2 lb). The bigger the patty, the longer it has to cook. Also, both companies season their patties with a combination of salt, pepper and according to the Smashburger founder, "natural flavor", whatever that means.
Both chains butter their buns, then toast them on the grill. Smashburger uses an egg bun, which I personally like. They also go a step further by adding more butter onto the grill just before they smash the meat. Smashburger makes a tasty burger, but the flavor of the beef was what I was hoping to enjoy the most since it is supposed to be the star of the show. In my opinion, the beef's flavor was actually a little obscured due to all of the toppings. I suppose if I ate the meat all by itself, I'd get a better sense of the flavor they intended the customer to experience. Instead, the beef was just a member of the supporting cast of components that makes up their burger. I ordered a basic Classic Smash because I wanted to evaluate the burger on it's own merit. Although the toppings are great additions, I think they went a little overboard with them.
They use two tomatoes, four pickles, two layers of red onions, a good amount of shredded lettuce. Smash sauce, ketchup and of course, cheese. If you've ever eaten a Whopper from Burger King, you'll get the same messy experience eating a Smashburger. Personally, I enjoy a burger when it's in my mouth instead of it dripping down my chin. Perhaps they can utilize their wrapper a little better and fold it into a burger diaper like Hardee's does to keep it's Thick-burger together. The Classic Smash just kind've runs all over the place.
Comparing Culver's Butter burger Deluxe with cheese and a Classic Smash from Smashburger, I'd say that when I bite into a Culver's, the word that comes to mind is 'fresh.' Everything about it screams freshness. Each topping complements the next. There isn't too much of one thing or too little of another. The Butter burger Deluxe is completely in sync with all of it's components and well constructed. When I bite into a Smashburger, the word that comes to mind is 'runny'. The toppings don't enhance the Classic Smash as much as they dominate it. Like I said, the meat should be the star. In my opinion, sometimes less is more. Five Guys Burgers and Fries keeps things extremely simple and fresh. There is no question one can tell that the beef is the star of their burger. I think that's why they're so successful. For me, both Five Guys and Culver's ranks right up there in freshness and synergy. Keeping it simple isn't the M.O. at Smashburger.
They use two tomatoes, four pickles, two layers of red onions, a good amount of shredded lettuce. Smash sauce, ketchup and of course, cheese. If you've ever eaten a Whopper from Burger King, you'll get the same messy experience eating a Smashburger. Personally, I enjoy a burger when it's in my mouth instead of it dripping down my chin. Perhaps they can utilize their wrapper a little better and fold it into a burger diaper like Hardee's does to keep it's Thick-burger together. The Classic Smash just kind've runs all over the place.
Comparing Culver's Butter burger Deluxe with cheese and a Classic Smash from Smashburger, I'd say that when I bite into a Culver's, the word that comes to mind is 'fresh.' Everything about it screams freshness. Each topping complements the next. There isn't too much of one thing or too little of another. The Butter burger Deluxe is completely in sync with all of it's components and well constructed. When I bite into a Smashburger, the word that comes to mind is 'runny'. The toppings don't enhance the Classic Smash as much as they dominate it. Like I said, the meat should be the star. In my opinion, sometimes less is more. Five Guys Burgers and Fries keeps things extremely simple and fresh. There is no question one can tell that the beef is the star of their burger. I think that's why they're so successful. For me, both Five Guys and Culver's ranks right up there in freshness and synergy. Keeping it simple isn't the M.O. at Smashburger.
Smashburger uses a special sauce called, Smash sauce on the top bun. The Smash sauce, if I'm not mistaken, is a mixture of mayo, mustard, relish and a little lemon juice. In the end, the big difference in the Smash sauce and the condiments Culver's use (mayo, mustard, pickles) is that the Smash sauce is mixed together with a squirt of lemon juice. It does make for a more challenging sandwich to eat because it adds to the slipperiness of the burger. Again, get ready to use a lot of napkins. My wife ordered the Club Smash with avocado. She liked it and had no complaints. I liked the egg bun they used because it holds up well against all of he wet ingredients, plus I actually think it tastes better. Culver's bun holds it's own as well, but I prefer the egg bun.
Now, I'll turn my attention to the Smash fries and Haystack onions. First the Haystack onions... They are more like the shoestring onions you'd get on a pulled pork sandwich at some BBQ joint, so don't be expecting traditional beer battered onion rings when ordering at Smashburger. The batter is pretty salty. After swallowing the onions, I got a backlash of saltiness in the rear of my mouth, which was very noticeable. It made me want to wash it down with my drink. This occurred with every bite. I asked if I could get the onions without salt, but they explained that the salt is in the batter they use. They were very accommodating by first offering and then bringing me a new order of Haystack onions, but when that batch proved to be just as salty, they offered to bring me a Banana shake in it's place at no charge. The shake was pretty good, but didn't measure up to a Culver's frozen custard.
The Smash fries were a lot like Steak N' Shake's fries, only they're tossed with olive oil and rosemary. They were nice, but a bit oily. They were very thin and I pretty much had to eat them with a fork. But, they were tasty. So much so, I ordered another batch.
My verdict is this: If you're in an area where a Smashburger is available to you, go inside and give them a try. If you like exotic toppings like avocado and blue cheese, you may really like this place. They offer Smash chicken sandwiches and salads as well. You'll have to explore the menu for yourself to pick and choose whats to your liking. For me, what stood out was the service and positive team attitude of the staff. The food was good, but secondary to their great service.
While I was eating my Classic Smash, I kept asking myself, "If I was hungry and had to choose between Smashburger and Culver's, knowing that they were the same distance from my current location, where would I go?" Smashburger is superior to most chains in service, although Culver's is pretty much identical. Some might not agree depending on your own experience with both chains, but for me, I've never had anything but a positive experience at Culver's at any location (and I've been to many). However, I did notice that Smashburger in Troy had an edge in positive energy and 'a go out of your way to please the customer' vibe.
Both companies emphasize serving techniques that are well received in that a customer orders at the front counter and the staff brings the food to them moments after it's cooked. Burger King fiddled this method several years ago, but for whatever reason decided to abandon it. It's a pity too, because it works well. I think it's a better way to serve customers because the result is a nice piping hot meal instead of getting a burger that's been sitting under a heat lamp for minutes at a time. This cook-to-order and bring to the table system is another borrowed attribute from Culver's. If you're going to mimic a service method to make the customer's dining experience a better one, I say, good job Smashburger for taking something that works regardless of who you borrowed it from. That shows that you put the customer first and not your own egos.
Since Smashburger tends to borrow ideas from other chains, I wish they would have lifted the practice of using sweet bread and butter pickles on their burgers instead of dill pickles. This is a Hardee's signature and what I believe makes their burgers so tasty. That one thing is what keeps be coming back to Hardee's. When I make a Culver's style Butter burger Deluxe at home, I always use bread and butter pickles.
I do want to say this about Culver's. They offer more variety on their menu. Smashburger didn't invent smash burgers. Culver's has been perfecting smash style burgers for a long time. Smashburger just joined the commodity slide and put their own spin on it. Culver's not only offers delicious and juicy Butter burgers in many varieties, they also offer up a pretty good Ruben, a Patty-melt called a Swiss-melt, fries, onion rings, cheese curds, real mashed potatoes, green beans, BBQ pulled pork, grilled tender loin of chicken, fried shrimp, North Atlantic Cod, soups, pork loin, fried chicken, endless frozen custard flavors and combinations, and much more. Everything is fresh and oozes with quality at Culver's. Smashburger's spin is that they take a more novel approach regarding their toppings (blue cheese, avocados, etc...), which appeals to the customer's more adventurous side. It gives them a modern take on flavor combinations. Apparently it's working because this chain is growing fast.
I will note that Culver's decor is a bit more inviting and cheerful looking without being gaudy. When I'm at Culver's I'm not distracted by over the top color schemes. It's done in good taste. In contrast, Smashburger utilizes the color red a little too much for my liking. It's not as warm feeling or as welcoming as Culver's. But, I believe Smashburger makes up for this in it's customer friendly personal touch. That's always easy to warm up to. That aside, it's this bending over backwards to please their customers outlook that stands out with Smashburger. Kudos to their efforts. If I'm in the area of a Smashburger, I'd definitely return, but if I had to choose between the two, I'd probably choose Culver's ten out of ten times based on their high quality food and vast variety of choices.
Those who are addicted to Smashburger, I say that there is nothing wrong with staying loyal to your brand. I encourage it. They earned your loyalty through providing top notch service. I'd go back, but I don't think I'd make a special trip to get a Smashburger fix as I would with Culver's. Comparing apple to apples, the burgers are pretty much the same, except for a the few notables mentioned above. All in all, the Smashburger's taste isn't something I'd write home about, but it's better than most burger joints. If I were to rank my top five tasty fast food burgers, and I'd like to be very clear on this point: TASTY. Not fancy. Not gourmet. Just tasty, I'd begin with Five Guys at number one, Culver's 2, Hardee's 3, White Castle (I can't help it. I love White Castle's taste; so sue me. There is something about those little steamed buggers that is uniquely special). 4, Smashburger 5. Steak N' Shake's steak burgers come in with an honorable mention. Notice that McDonald's, Wendy's, Burger King, Red Robin or DQ aren't even in the running. I didn't include pub burgers in this ranking because they are in a whole other league. For now, I'm just ranking local fast food hamburgers. I wish we had an In-And-Out Burger joint in the area because I've heard many good things about them.
Happy Noshing,
~Bobby
Now, I'll turn my attention to the Smash fries and Haystack onions. First the Haystack onions... They are more like the shoestring onions you'd get on a pulled pork sandwich at some BBQ joint, so don't be expecting traditional beer battered onion rings when ordering at Smashburger. The batter is pretty salty. After swallowing the onions, I got a backlash of saltiness in the rear of my mouth, which was very noticeable. It made me want to wash it down with my drink. This occurred with every bite. I asked if I could get the onions without salt, but they explained that the salt is in the batter they use. They were very accommodating by first offering and then bringing me a new order of Haystack onions, but when that batch proved to be just as salty, they offered to bring me a Banana shake in it's place at no charge. The shake was pretty good, but didn't measure up to a Culver's frozen custard.
The Smash fries were a lot like Steak N' Shake's fries, only they're tossed with olive oil and rosemary. They were nice, but a bit oily. They were very thin and I pretty much had to eat them with a fork. But, they were tasty. So much so, I ordered another batch.
My verdict is this: If you're in an area where a Smashburger is available to you, go inside and give them a try. If you like exotic toppings like avocado and blue cheese, you may really like this place. They offer Smash chicken sandwiches and salads as well. You'll have to explore the menu for yourself to pick and choose whats to your liking. For me, what stood out was the service and positive team attitude of the staff. The food was good, but secondary to their great service.
While I was eating my Classic Smash, I kept asking myself, "If I was hungry and had to choose between Smashburger and Culver's, knowing that they were the same distance from my current location, where would I go?" Smashburger is superior to most chains in service, although Culver's is pretty much identical. Some might not agree depending on your own experience with both chains, but for me, I've never had anything but a positive experience at Culver's at any location (and I've been to many). However, I did notice that Smashburger in Troy had an edge in positive energy and 'a go out of your way to please the customer' vibe.
Both companies emphasize serving techniques that are well received in that a customer orders at the front counter and the staff brings the food to them moments after it's cooked. Burger King fiddled this method several years ago, but for whatever reason decided to abandon it. It's a pity too, because it works well. I think it's a better way to serve customers because the result is a nice piping hot meal instead of getting a burger that's been sitting under a heat lamp for minutes at a time. This cook-to-order and bring to the table system is another borrowed attribute from Culver's. If you're going to mimic a service method to make the customer's dining experience a better one, I say, good job Smashburger for taking something that works regardless of who you borrowed it from. That shows that you put the customer first and not your own egos.
Since Smashburger tends to borrow ideas from other chains, I wish they would have lifted the practice of using sweet bread and butter pickles on their burgers instead of dill pickles. This is a Hardee's signature and what I believe makes their burgers so tasty. That one thing is what keeps be coming back to Hardee's. When I make a Culver's style Butter burger Deluxe at home, I always use bread and butter pickles.
I do want to say this about Culver's. They offer more variety on their menu. Smashburger didn't invent smash burgers. Culver's has been perfecting smash style burgers for a long time. Smashburger just joined the commodity slide and put their own spin on it. Culver's not only offers delicious and juicy Butter burgers in many varieties, they also offer up a pretty good Ruben, a Patty-melt called a Swiss-melt, fries, onion rings, cheese curds, real mashed potatoes, green beans, BBQ pulled pork, grilled tender loin of chicken, fried shrimp, North Atlantic Cod, soups, pork loin, fried chicken, endless frozen custard flavors and combinations, and much more. Everything is fresh and oozes with quality at Culver's. Smashburger's spin is that they take a more novel approach regarding their toppings (blue cheese, avocados, etc...), which appeals to the customer's more adventurous side. It gives them a modern take on flavor combinations. Apparently it's working because this chain is growing fast.
I will note that Culver's decor is a bit more inviting and cheerful looking without being gaudy. When I'm at Culver's I'm not distracted by over the top color schemes. It's done in good taste. In contrast, Smashburger utilizes the color red a little too much for my liking. It's not as warm feeling or as welcoming as Culver's. But, I believe Smashburger makes up for this in it's customer friendly personal touch. That's always easy to warm up to. That aside, it's this bending over backwards to please their customers outlook that stands out with Smashburger. Kudos to their efforts. If I'm in the area of a Smashburger, I'd definitely return, but if I had to choose between the two, I'd probably choose Culver's ten out of ten times based on their high quality food and vast variety of choices.
Those who are addicted to Smashburger, I say that there is nothing wrong with staying loyal to your brand. I encourage it. They earned your loyalty through providing top notch service. I'd go back, but I don't think I'd make a special trip to get a Smashburger fix as I would with Culver's. Comparing apple to apples, the burgers are pretty much the same, except for a the few notables mentioned above. All in all, the Smashburger's taste isn't something I'd write home about, but it's better than most burger joints. If I were to rank my top five tasty fast food burgers, and I'd like to be very clear on this point: TASTY. Not fancy. Not gourmet. Just tasty, I'd begin with Five Guys at number one, Culver's 2, Hardee's 3, White Castle (I can't help it. I love White Castle's taste; so sue me. There is something about those little steamed buggers that is uniquely special). 4, Smashburger 5. Steak N' Shake's steak burgers come in with an honorable mention. Notice that McDonald's, Wendy's, Burger King, Red Robin or DQ aren't even in the running. I didn't include pub burgers in this ranking because they are in a whole other league. For now, I'm just ranking local fast food hamburgers. I wish we had an In-And-Out Burger joint in the area because I've heard many good things about them.
Happy Noshing,
~Bobby
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