Latest news with #Smashburger
Business Insider
2 days ago
- Entertainment
- Business Insider
Smashburger cofounder shares how he created hits like the McGriddle and Stuffed Crust Pizza— and why generational trends don't factor into R&D
Don't expect to find a Labubu -themed promotion at Smashburger anytime soon. The Denver-based chain is preparing to launch its "Summer of Smash" menu on July 22, featuring the return of its Smoked Brisket Bacon Smash and a new lineup of offerings under $4.99. But while Smashburger's new items do include a slate of hot dogs — which are, no doubt, having a cultural moment, particularly among younger fans — the chain's cofounder, Tom Ryan, says his research and development process doesn't hinge upon generational trends. "It drives me crazy when you hear people, usually young guys who are probably 28, saying, 'Oh yeah, we're focused on Gen Z people and millennials,' and it's like, what's gonna happen when they grow up?" Ryan told Business Insider. "At some point in time, their lives are gonna change." Ryan is known for his work creating iconic fast food classics, such as McDonald's McGriddle and Pizza Hut's Stuffed Crust Pizza. Over his nearly four decades as a food scientist for major brands, he says he's watched as chains trap themselves by chasing younger audiences with fleeting food trends, rather than prioritizing creating timeless staples that fans return to for years. "When my kids were small, obviously, I worked there, but we went to McDonald's all the time — as soon as my kids got old, we never went to McDonald's again," Ryan said. "And now my kids, who now have kids of their own, are going back to McDonald's. Guess why? Because it's the kids who take them there. And so, to me, I didn't want to be on that teeter totter or swinging pendulum of being relevant and then not being relevant." He added: "In my past life at McDonald's, I could point to data there, so that when those things happened, it showed up in their overall kind of seven-year swings, between doing really well and not doing well." Set your target audience and stick to it It's not that Ryan doesn't take the average age of the chain's customers into account at all — just that the 68-year-old fast food veteran takes a longer view of history when forming his menus than simply trying to cater to the latest whim of Gen Z — or whoever the trendiest generation is at the time. "All product development has to start with that: Who are you appealing to, and how are you going to be talking about it?" Ryan said. "My goal in putting Smashburger together in 2007 and keeping it vital in 2025 is to basically address what's on our menu and how we talk about what's on our menu with a tonal target: the mindset of an aspirational 32-year-old." To Ryan, consumers in their early 30s are cool, tuned in to culture without being driven by it, and have a bit of expendable income. Making food for them, no matter what generation they're from, forces him to create products with a certain level of modernity that also resonate with the next generation of consumers, because whether you're 23 or 45, Ryan says the goal is to have the energy of a 32-year-old. This strategy also prevents him from reinventing the wheel each time a new generational cohort passes through his doors. Instead of keeping tabs on what's most trendy, he focuses on making the food taste good and keeping it modern without being pegged to a specific era. "In the case of hot dogs, we've had them on our menu before, but we brought them back in with all the glizz and glamour that the current market is looking for in these things," Ryan said. Smashburger's new Big Dog lineup includes an "Americana" version with ketchup, mustard, sweet relish, and diced red onions, as well as "Bacon Cheese" and "Chili Cheese" variations. The quarter-pound Angus beef dogs, while they're "not your grandfather's hot dog," Ryan said, are intended to get "all the favorites in there." "Some things change, and a lot of it is the appearance and architecture, but the flavors stay fairly traditional," Ryan said. So, while hot dogs may be trending, Ryan's not banking on virality — he's betting on flavor that outlasts the algorithm.
Business Insider
20-06-2025
- General
- Business Insider
I tried barbecue burgers from 3 fast-food chains and ranked them from worst to best
I tried barbecue burgers from Burger King, Shake Shack, and Smashburger. Burger King had the most classic barbecue burger with lettuce, tomato, and bacon. But I liked Shake Shack's burger topped with fried onions the most. Tart, crunchy pickles, fried onions, and a hearty slathering of tangy, smoky barbecue sauce: that's what the best barbecue burgers are made of. For many people, barbecue sauce is a summer staple. The flavor profile is everywhere, from cookouts to the drive-thru line. But when it comes to which fast-food chain delivers the best bang for your buck with its barbecue burger, that's a little more up in the air. I tried barbecue burgers from Burger King, Shake Shack, and Smashburger to determine which chain offered the best taste and value. Here's how three fast-food barbecue burgers ranked, from worst to best. My least favorite of the three burgers I tried came from Smashburger. Smashburger, a Colorado-based chain now found across 34 states, sells a BBQ bacon smash burger for $10.86, excluding tax and fees, at my nearest location in Brooklyn, New York. It was the cheapest of the three burgers I tried. The burger came topped with pieces of crispy onions. The burger came topped with cheddar cheese, applewood smoked bacon, crispy fried onions, and barbecue sauce. Beneath a pile of crispy onion bits, I could clearly see the barbecue sauce, although overall, the burger looked and felt a little dry when I picked it up. I loved the bacon on this burger, but the burger was let down by an overcooked patty and the onions. The crispy onions seemed to soak up a lot of the moisture from the beef patty and the sauce in my mouth, leaving a dry bite. The burger patty was also dry and well-done. I'm not a fan of any burger cooked past medium, so this well-done patty simply wasn't doing it for me, but how a burger is cooked is a matter of personal preference. The cheese on the burger I tried also wasn't melted enough to provide enough moisture to counteract the dryness of the burger. However, the bacon on this burger blew me away. It was smoky and perfectly cooked. The barbecue burger from Burger King landed squarely in the middle of my ranking. I ordered the BBQ bacon Whopper Jr. and added cheese. It cost $11.09, excluding tax and fees, which I thought was a little pricey for a junior-sized burger. The burger had classic toppings like lettuce, tomato, and onion. The burger was served on a sesame seed bun and topped with barbecue sauce, mayonnaise, pickles, and strips of crispy bacon. The condiments, cheese, and juicy tomato added a lot of moisture to this burger without becoming soggy. I would order this burger again, but it didn't blow me away. The bacon was crispy, though not as flavorful as the bacon from the other two burgers I tried. However, I thought this was a great classic cheeseburger. The onions, lettuce, and tomato were fresh, and the beef was juicy while still retaining a smoky, chargrilled flavor. However, it tasted similarly to a classic Whopper, and I didn't get a strong barbecue flavor from it. It was a classic cheeseburger, but I was looking for more barbecue flavor. My favorite burger came from Shake Shack. Shake Shack, which has US locations in 30 states and Washington, DC, offers two different kinds of barbecue burgers: the Smoky Classic BBQ burger and the Carolina BBQ burger with fried pickles. I ordered the classic version, which is topped with fried onions and bacon. It cost $13.29, excluding tax and fees, making it the most expensive burger of the bunch. The burger came piled high with toppings and a hearty slathering of tangy barbecue sauce. The barbecue sauce evenly coated the soft, fluffy bun and all of the toppings. I was impressed by the size and thickness of the pickle slices, as well as the amount of crispy onions and bacon stacked on top of the burger patty. The cheese was perfectly melted, and the onions were crispy and mouthwatering. The cheese was evenly coated on every inch of the thin, crispy patty, and the bun held everything together while still retaining its softness. This Shake Shack burger blew me away. It tasted restaurant-quality. Though thin and crispy, the burger was still perfectly cooked at a medium temperature, and the onions, though crispy, weren't hard, crunchy, and dry like the onions on the Smashburger cheeseburger I tried. Rather than bits of cut-up onions that didn't have much flavor, these onions were more similar to onion rings, and instantly transported me back to summer carnivals and roadside stands. The pickles added a tart, crunchy flavor, and this was the only burger where I really tasted the barbecue sauce. It was smoky yet light and had a slight vinegar taste that balanced out the richer flavors of the cheese, beef, and bacon. Though it was the most expensive burger, I thought it was well worth the slightly higher price.
Business Insider
04-06-2025
- Lifestyle
- Business Insider
I had the same meal at Wahlburgers and Smashburger. Both were good, but there's one I can't stop thinking about.
First, I went to the Wahlburgers location in the heart of Boston. Founded by chef Paul Wahlberg and co-owned by two of his famed brothers, Mark and Donnie Wahlberg, the first Wahlburgers debuted just outside Boston. The original location in Hingham, Massachusetts, has since closed, so I headed to the next best thing: the Wahlburgers location just steps from Boston's iconic Fenway Park. It was about 5 p.m. on a Thursday, and the customers inside mainly looked like they were grabbing dinner on their way home from work. When I walked in, I thought the restaurant looked bright and tidy, with swaths of color giving the ambiance a cheerful vibe. The location I visited offers a standard counter for placing your order, an entire full-service bar with booths and tables, and a patio out back. The white and green color scheme was bright and playful, but the attached bar was more traditional and cozy with tufted booths, wood detailing, and subway tile throughout. I was surprised by how hot and flavorful my burger was. I ordered an Our Burger, a beef burger with lettuce, tomato, onion, pickles, Walburgers' trademark Wahl Sauce, and "government cheese" — American cheese that the Wahlbergs have described as "a nod to our family's roots." I also ordered tots. The burger, which cost $9.95, was the most basic offering on the menu compared to the double-decker, barbecue-bacon, and southwestern-inspired ones. After less than 10 minutes, my name was called — and it was clear that what I received had been made to order. The burger was piping hot with perfectly melted cheese and all the promised toppings. I loved the flavorful addition of the secret Wahl Sauce, a condiment that includes ketchup, mayonnaise, and Sriracha. It added a creamy convergence of tang and sweetness to my burger and perfectly complemented the buttery bun. The tots were crisp and delicious. I also ordered an appetizer-sized side of Parmesan truffle tots for $8.95. I was impressed to find them hot, crispy, and plentiful. Dusted with Parmesan and parsley and drizzled with truffle oil, these were a standout part of my meal. The truffle flavor wasn't too overpowering, and the tots' subtle saltiness amplified the Parmesan and parsley. I'm still thinking about them today. Then, I headed to Smashburger in Warwick, Rhode Island. Up next, I drove to Warwick, Rhode Island, to visit the Smashburger restaurant that opened in 2016. It's the only location in the state, but one of more than 200 across the country. Founded in Denver in 2007, Smashburger gets its name from its specialized process of cooking burgers by "smashing" the meat down on a flattop grill at a high heat. This time, I went at lunchtime on a Friday, arriving with a good appetite in tow. The restaurant's interior was sunlit, and the decor included local photography on the wall. I noticed the restaurant's signature red color throughout, on details like pendant lights and decor. It had a trendy, industrial aesthetic and featured traditional seating, a banquette that ran the length of the space, and comfortable high-top tables. The food came out hot, and it was clearly made right away. I ordered tots and the $7.19 Classic Smash, a burger with American cheese, lettuce, tomatoes, red onions, pickles, ketchup, and Smash Sauce on a butter-toasted bun. Under 10 minutes later, my meal was ready. The size of the entire burger, fixings included, seemed a little smaller than the one I got at Wahlburgers' — it is a "smashed" patty, after all — but it was big on flavor. I appreciated the beef's rich natural flavors. The meaty taste also balanced well with the juicy tomato, red onions, buttery toasted bun, and legendary Smash Sauce. I found Smashburger's signature sauce full-bodied but simple. Tons of "dupe" Smash Sauce recipes can be found online, and most are made with a base of mayonnaise, ketchup, mustard, chopped pickles, and pickle juice, plus a variety of spices. The tots were simple but hot and crispy. Like Wahlburgers, Smashburger offers a variety of fries and tots. I got an order of classic tots for $3.99. They were served fresh from the fryer but weren't at all greasy. The texture was perfect: crisp, but tender on the inside. Both of my orders exceeded my expectations, but Wahlburgers delivered the more memorable meal. I was impressed by both of my meals. All in all, Wahlburgers and Smashburger both offer solid, made-to-order burgers, and it's no easy feat to pick one winner. My Wahlburgers burger was more robust and gave that "big burger bite" experience, but Smashburger held its own despite its slightly smaller stature. The tots at both restaurants were hot and fresh, and if you're a fan of a more classic taste and texture, Smashburger won't disappoint. The restaurant also serves tots tossed in rosemary, garlic, and olive oil, as well as ones tossed in Nashville Hot seasoning and served with ranch. However, if you love the taste of truffles, the ones from Wahlburgers are a good choice. I'm still thinking of the restaurant's Parmesan truffle tots, so it's hard not to choose those as my winner. Ultimately, thanks to its flavorful burger and mouth-watering tots, Wahlburgers is officially my new favorite fast-casual burger spot.
Boston Globe
10-04-2025
- Business
- Boston Globe
Park Bagelry brings a new brand of bagel to Allston; El Barco takes over at Summer Shack
Farewells : Latin American grocery and snack supplier Super Bien closes at Brighton's Charles River Speedway (525 Western Ave.) this weekend, confirms owner Melissa Stefanini. However: 'Super Bien, the business, isn't going anywhere,' Stefanini promises, focusing instead on private events and popups. (Hopefully, she'll still sell her signature Stefanini's empanadas brand, Buenas , continues at Union Square's Bow Market as well as at retailers like Formaggio Kitchen and Russ & Mimi's . Next door, she also stocks many Super Bien staples at a new market, BOWdega . Advertisement Ernie Campbell of Jamaica Mi Hungry got started as a personal chef 13 years ago and branched into catering and a food truck, supported by culinary incubator CommonWealth Kitchen, before opening his first restaurant in Jamaica Plain in 2019. Bonnie Rosenbaum of CommonWealth Kitchen Openings: Office dining has become more exciting: Chef Ernie Campbell opens a downtown location of Jamaica Mi Hungry (289 Devonshire St.) this week. Campbell is known for braised oxtail, jerk chicken, and curry goat. Campbell got started as a personal chef 13 years ago and branched into catering and a food truck, supported by culinary incubator CommonWealth Kitchen , before opening his first restaurant in Jamaica Plain in 2019. Advertisement Dandelion has sprouted at the Boston Harbor Hotel (70 Rowes Wharf), serving quiches, pastries, grab-and-go sandwiches, and bowls, plus kombucha and craft beer. Pop in daily between 6:30 a.m. and 3:30 p.m. Pop-ups : Springtime looks a little different this year at the Back Bay's Summer Shack (50 Dalton St.): Martha's Vineyard favorite El Barco takes over starting on Thursday, April 17, serving trendy tacos (a Smashburger version comes with beef, American cheese, and pickles) and tequila. Per a rep, El Barco will test the waters as a pop-up, with the possibility of staying in the space longer. Cambridge's Summer Shack remains open. Rebrands : Nightlife venue Mariel Underground (10 Post Office Square) closes on Saturday, May 31. Their COJE Management Group replaces it with a new concept this fall. Restaurant Week: Portland, N.H., and the surrounding area celebrates Restaurant Week: Portsmouth & The Seacoast, kicking off on Thursday, April 10, and running until Saturday, April 19. Enjoy prix-fixe meals at more than 30 destinations, with prices starting at $32. Check out the tasty lineup at Kara Baskin can be reached at
Yahoo
05-02-2025
- General
- Yahoo
The Burger Chains That Set The Bar For Their Beef A Little Higher
No two fast food burgers are built the same. Many patties are flat and cooked from frozen, flopping meekly between piles of toppings without much beef to back its name. But there are some burger chains that choose to take the dish to a new, more quality-focused level. Whether your drive-thru burger joint sells locally sourced Angus beef or fresh and never frozen fare, there are several indicators of a higher quality burger product. Perhaps one of the biggest signs is the use of grass-fed beef. Strictly speaking, grass-fed indicates that the cattle used to supply the beef have maintained a diet of grass for the span of its life. This doesn't mean that the cows have been pasture-raised, nor does it mean that they haven't been exposed to or treated with antibiotics. Generally, grass-fed beef is lauded for its rich flavor and nutrient-dense composition. In recent years, grass-fed beef has grown in popularity, with many touting its perceived health benefits and a complex flavor profile. This consensus also extends to grass-fed butter, which is also having a bit of a moment (but does it really taste better than standard?). Grass-fed beef does have a lower fat content than grain-fed beef, which only furthers its health-food bonafides, and the two beefs do have some flavor differences. For this reason, many customers may want to choose a fast food spot that serves grass-fed burgers. Below are five restaurants that make quality beef a top priority. Read more: Every McDonald's Burger, Ranked Worst To Best Let's start with smash ... burger that is. Founded in 2007, Smashburger has proven to be quite the force in the world of fast food burgers. It has its origins as a humble restaurant that started with a vision of producing quality food (think deliciously thin smash burger patties pressed to perfection and delicious rosemary seasoned fries). According to ScrapeHero, as of 2024, there are currently over 200 Smashburger locations in the United States, each dedicated to bringing delicious burgers to hungry diners. This quality starts with its patties, which, according to a Las Vegas Smashburger location's website, are "100% Certified Angus Beef that is grass fed and supports local farms." This claim, however, does not mean that the cattle are not treated with antibiotics or hormones. Additionally, since there is no strict definition as to what qualifies as grass-fed beef, the cattle was not necessarily only fed a grass diet. In fact, former Smashburger CCO Greg Creighton told The Straight Beef that the company's beef is "grain fed, grass finished" rather than being entirely grass-fed. So as always, sample this burger with care. Let's move to another level of burger, Elevation Burger. The company was founded by April and Hans Hess in 2005. The year before, Hans quit his job in real estate to pursue his passion and began working on his dream of opening a burger restaurant. When the first location opened in Falls Church, Virginia, a suburb of Washington D.C., it was a humble strip mall restaurant. It has since developed a more nationwide (and international) presence. And for good reason: Elevation Burger uses high-quality ingredients and beef patties. Unlike other burger joints on this list, Elevation Burger uses only "environmentally sustainable beef, completely grass-fed, in each and every patty," according to its website. Additionally, the chain uses olive oil to fry its fries in order to keep its food at least relatively "heart-healthy." Elevation Burger's menu is also completely free of trans fats. As to whether these specifically chosen ingredients lead to a better burger, you have to climb to your nearest Elevation Burger to try it for yourself. Since BurgerFi first opened its doors in 2011, its sole focus has been to deliver the highest quality burger to beef-hungry customers. The chain was founded in Florida by a team of chefs who were seeking to deliver a stellar, gourmet burger to fast casual diners. So it should come as no surprise that the company doesn't skimp when it comes to the quality of its beef — the key to the brand's smash burger-style offerings. According to BurgerFi's website, the chain sources its beef from many ranches and uses 100% Angus beef. It's also "never exposed to steroids, antibiotics, growth hormones, chemicals or additives." The cows used for BurgerFi burgers are raised on pastures and are fed a diverse diet that includes grass, grains, hay, and legumes. Okay, so the inclusion of other feed in the cows' diets means that BurgerFi's burgers are not wholly grass-fed. However, the company does dictate that cattle not be given antibiotics or hormones, which is certainly a plus. As to the impact of a partial grass-fed diet, you'll just have to taste that for yourself. Okay, so isn't exactly a national chain. In fact, locations are found only, and exclusively, in New England. The company has locations in Maine, Massachusetts and New Hampshire and, well, that's all! So more than likely, you might not be able to find a near you. But that doesn't mean the burger joint isn't worth trying on your next New England road trip. The small but mighty chain got its start in Boston, Massachusetts in 2004. The company is guided by aims for healthy and sustainable foods. B. Good's menu isn't just burgers and fries. The chain also offers up a mix of soups, smoothies, acai bowls, salads, and bowls. Its burger menu includes a range of choices, from the avocado topped Power Play to the aptly named Mushroom and Swiss, which is topped with mushrooms, Swiss cheese, sauteed onions, and barbecue. They don't just feature creative and fresh toppings, either — the patties themselves are something to crave. Each craft burger on its menu is made from entirely grass-fed beef sourced from local New England cattle. This local, fresh, and grass-fed approach can be felt throughout the chain's extensive menu. It's definitely worth a bite. Keeping things relatively regional, let's now move to Hopdoddy Burger Bar. The chain blends beer and burgers into one delicious experience. It was opened in Austin, Texas in 2010 by a group of friends hoping to bring the humble reputation of burger bars up a notch (or two). The chain currently has over 30 locations in several states, including Texas, Colorado, and Georgia. Its menu features a plethora of burgers ranging from hearty beef selections to a black bean burger and one sandwich that features an Ahi tuna patty. However, this doesn't mean that Hopdoddy neglects its beefier offerings. In fact, at least according to the chain's website, its burgers are made with "100% grass fed, regenerative beef & bison." This choice of high-quality beef helped the chain garner quite a bit of praise and attention from many Texas foodies, which helped it build its impeccable reputation (at least among its fans). It might help that you can grab a cold pint of beer to enjoy alongside your burger, but the grass-fed beef certainly doesn't hurt. Read the original article on Chowhound.
