There are hamburgers, and then there are hamburgers. Last week, we may have found the Holy Grail of Smash burgers.
A smash burger is exactly what it sounds like: a ball of ground beef pressed – or smashed – onto a hot griddle, creating those crispy edges that make the style so ridiculously good. Roost Free Range Kitchen & Bar takes the concept several steps further. Chef Jacob Burkett’s Smash Burger begins with a blend of filet, steak trimmings, and short ribs. Two perfectly smashed patties are layered with cheese, dressed with Roost’s “220 sauce” and finished with all the fixings you expect from a really good burger.
Calling this thing a burger almost seems unfair. It’s more of an experience. It’s enormous and absolutely delicious! This burger is so juicy, it tends to be a tad messy. Which brings me to an important Public Service Announcement: Ask for extra napkins! Not one or two, but a stack of napkins. After every bite, I found myself wiping juice from my hands, and let’s be honest, my face too. For a brief moment, I considered admitting defeat and eating it with a fork and knife. I’m proud to say, I didn’t give up. After a little strategic maneuvering, I discovered my mouth could, in fact, open wide enough to take a proper bite.
The smash burger was so good that everyone at the table eventually wanted a taste. Pieces were cut, passed around and sampled. The verdict was unanimous: this one needed to be featured!
Before we left, we had the chance to meet the man behind the burger. Chef Jacob Burkett joined Roost as Executive Chef in late July, bringing with him years of experience in Upstate kitchens, including more than seven years at The Cliffs. But his love of cooking started long before that – in the southern kitchens of his grandmother and great aunt. Burkett describes his style as Modern American. He admits to being influenced by French techniques and flavors and traditions picked up from cooks he’s worked alongside. At the heart of it all is a pretty simple philosophy: start with great ingredients.
After eating the Smash Burger, we’d say that philosophy is working. Burkett was friendly and easy to talk with, happily sharing the story behind the burger and the blend of meats that makes the two patties so memorable.
With his expertise just beginning to make its way onto the Roost menu, we can’t wait to see what Chef Jacob comes up with next – especially the dinner menu! But for now? We are highly confident in recommending you order this burger.
Just don’t forget the extra napkins!