Smashed To Order. Smashed Burgers in Metairie, LA

The name's the ratio. 80% lean, 20% fat — the exact balance for a smash that crusts hard on the outside and stays juicy in the middle. Most shops fudge it. We don't. It all starts with the beef.

But great beef is just the cover charge. The real edge is what happens after — smash technique on a screaming flat-top, seasoning dosed by weight (not by feel), a sauce that took six months to dial in, and a few umami tricks we learned along the way. You'll taste it. That's the point.

Four burgers we'd put on our own table at home, made the same way every single time. That's the eighty-twenty rule.