Talk:Smashburger

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Smashburger has been listed as one of the Agriculture, food and drink good articles under the good article criteria. If you can improve it further, please do so. If it no longer meets these criteria, you can reassess it.
Review: March 6, 2018. (Reviewed version).

A fact from Smashburger appeared on Wikipedia's Main Page in the Did you know column on 21 March 2018 (check views). The text of the entry was as follows:

Did you know... that the founders of Smashburger sampled 300 kinds of beef before settling on Angus for their restaurant's burgers?

A record of the entry may be seen at Wikipedia:Recent additions/2018/March. The nomination discussion and review may be seen at Template:Did you know nominations/Smashburger.

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Please break the redirect from Smash Burger to here

Latest comment: 2 months ago3 comments3 people in discussion

A "Smash burger" is a type of burger cooked by smashing meat (as the article says), but it isn't limited nor did it start at smashburger (the company).

A separate article for what a "smash burger" is should be created / split.

Other companies that serve smash burgers are Steak and Shake and Dairy Cheer "The home of the smash burger". —Preceding unsigned comment added by 74.140.173.132 (talk) 21:09, 26 March 2010 (UTC)Reply

Moved the article to allow https://en.wikipedia.org/w/index.php?title=Smashburger&redirect=no to become its own article.--Blockhaj (talk) 11:12, 7 October 2022 (UTC)Reply

Done See Smash burger ---Another Believer _(Talk) 22:47, 16 August 2024 (UTC)Reply

Opening in the UK in 2015

Latest comment: 9 years ago1 comment1 person in discussion

See [1]. Dougweller (talk) 11:05, 24 May 2015 (UTC)Reply

The “locks the juices in” myth

Latest comment: 1 year ago1 comment1 person in discussion

Just to make it clear: Despite the SoUrCeS, “locking the juices in” is well-known to be a myth, not aupported by reality and has been debunked by molecular gastronmy a long time ago. The heat causes the connective tissue in the meat to contract and squeeze the meat out like a sponge in any case, seared or not. Anyone can reproduce this at home.
— 2A00:20:54:E40C:F02D:4C93:8EE8:98E (talk) 08:27, 7 May 2023 (UTC)Reply
EDIT: The graphical editor is severely broken.

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