Knowing they were entering a burger-saturated market, Smashed Burger opened up with a distinct point of difference, opposite Harry’s Café de Wheels in Woolloomooloo. They’ve swapped out the patties that make burgers well… burgers, and exchanged them for meat. We’re talking slow-roasted meat they’ve tenderised and roasted for twelve hours, then pulled (in the case of chicken or pork) or thinly sliced (in the case of lamb or beef). The resulting mound of meat is then ‘smashed’ onto a flat top griddle. With the Beef Smash ($12), the seared thinly sliced brisket has a flavour reminiscent of a late-night kebab. It’s teamed on a pretty standard burger bun with all the Aussie essentials: beetroot, lettuce, tomato, bacon, Swiss cheese, mustard and mayo. The pulled Pork Smash ($14) wins over my dining companion by including crackling in amongst a fairly sloppy mix of Asian ‘slaw, pineapple, garlic mayo. and apple relish. Yep, without the sealed patty, ...read more
