• Smashed, not shaped

    Pressed loose and frozen flat, so the patty hits the pan cold and spreads thin. Maximum surface area, maximum crust.

  • Wagyu marbling

    Coarse-ground Wagyu beef with the fat left where it belongs. It renders into the sear instead of running out of it.

  • The sauce

    A full kilo of SMSH Special Sauce. Tangy, smoky, faintly sweet, and built to cut straight through the richness.

The range

The method

Everything happens in the crust

A smash burger lives or dies on contact. Press a cold, loose patty onto a screaming flat-top and the surface browns before the inside has a chance to dry out. That craggy, lacquered edge is the whole point.

Our patties are portioned and frozen flat so you get that reaction every time, in a domestic pan or a service kitchen.

The finish

A kilo of the good stuff

SMSH Special Sauce is the same one we build our own burgers with. Tangy, smoky, faintly sweet, and thick enough to stay put on a hot patty instead of running off it.

It cuts through the richness of the Wagyu and lifts the chicken. One kilo goes a very long way.

Questions

How do I cook them?

Straight from frozen onto a screaming flat-top or heavy skillet. Press hard for the first thirty seconds, flip once, cheese on at the turn. Don't press again after the flip.

How are they delivered?

Frozen and insulated, next-day across mainland UK. Move them into the freezer as soon as they land.

How long do they keep?

Up to twelve months at -18°C. Once defrosted, cook within twenty-four hours and don't refreeze.

What about the sauce?

A 1kg tub of SMSH Special Sauce. Keep it chilled and use within six weeks of opening.