Who Really Invented The Smash Burger?

The smash burger, a popular culinary trend known for its crispy edges and juicy interior, has an interesting backstory that involves a bit of culinary innovation and competition. The concept of smashing a burger patty on a hot griddle to maximize its flavor through the Maillard reaction has been around for decades, but pinpointing its exact origin is challenging. Many attribute the modern popularity of the smash burger to the Midwest, specifically to the regional chain Steak 'n Shake, which has been serving thin, griddled burgers since the 1930s. However, the technique became widely recognized in the early 2000s thanks to regional burger joints like Smashburger, founded by Tom Ryan in Denver, Colorado, in 2007. Ryan popularized the method by emphasizing the process of pressing a loosely packed ball of ground beef onto a hot cooktop, creating a caramelized crust that enhances the burger's flavor. While variations of this technique have been used by home cooks and short-order diners across America for years, these establishments helped catapult the smash burger into mainstream consciousness. Today, it remains a favorite among burger enthusiasts for its simplicity and intense flavor, blending traditional cooking methods with modern tastes.