Smash burgers at SF’s Maillards are served on Martin’s potato buns with housemade pickles, burger sauce and grilled shallots.
It seems like every restaurant that has a burger nowadays is calling it a smash burger. It’s all the rage; it’s the hot “new” kind of burger. But not many of the Bay Area burgers that are called smash burgers are truly smash burgers. Many are just finger-thick patties, rather than the napkin-thin versions that were probably invented in Kentucky some 60 years ago. In an era where fast-casual dining is king and prices are on the rise, the thick bistro burger is a mere memory.
During his time working for his brother and making his way up the French brigade system to sous-chef, Ponzurick would take trips up and down the West Coast to test out different smash burgers. He knew that if he were ever to start his own business, it would entail Nashville hot chicken, Detroit-style pizza or smash burgers, which turned out to be the easiest to execute as a pop-up.
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SF's best smash burger is made by a former college baseball starSmash burgers at SF’s Maillards are served on Martin’s potato buns with housemade pickles, burger sauce and grilled shallots.
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