The smashburger: a technique, a revolution
The smashburger isn’t a marketing trend. It’s a cooking technique rooted in American diners since the 1950s. The idea: instead of forming a thick patty cooked slowly, you take a ball of meat, place it on a screaming hot griddle, and press hard with a spatula for the first 15 seconds. This creates extreme surface caramelization (Maillard reaction) — a crispy crust that locks in all the juice.
4 reasons the smashburger beats a classic burger
- More flavor via Maillard reaction
- More juice locked inside the crust
- Unbeatable crispy-juicy texture
- Faster cooking, fresher to eat
The Mister Jack smashburger in Fez
Our Smash UNO is the direct embodiment of this American tradition. House bun, selected halal beef, smashed to order on our hot griddle.
1 avenue Saint Louis, Ain Chkef, Fez 30050. Delivery in Fez and the region.
