"We have to get them really thin in order to get the crispy caramelized edges." In making smashburgers, achieving thinness is crucial for the desired texture and flavor.
"It's a chemical process that occurs when amino acids and sugars in meat are cooked at a high temperature." The Maillard reaction is key to creating complex flavors and a rich color on the burger.
"To me, it's all about the ingredients...we make our own sauces." Smashed NYC differentiates itself by crafting unique sauces, moving beyond typical condiments like Thousand Island.
"We primarily use [Martin's Famous Potato Rolls] for most of our burgers." The choice of bun is vital, as quality and flavor contribute significantly to the overall smashburger experience.
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