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To make a smash burger, the patty (meat patty) is pressed firmly into a hot cast-iron pan or on a grill plate with a grill spatula (‘smashed’). The patties are thin, crispy and the edges are unevenly shaped and slightly frayed, i.e. not completely round. Pressing the patty firmly onto the grill surface intensifies the Maillard reaction, giving the meat a particularly crispy, dark crust and strong roasted aromas. The pressing technique maximises the delicious flavour, so to speak. Seller: Company: Pham Duc Cong, Nguyen Hai Bang GbR , Address: Am Hinteren Perlachberg 1 b , 86150, Augsburg, DEU, Representative: Duc Cong Pham, Trade register number: -, E-Mail: support@wolt.com
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Delivery times
| Monday | 12:00–14:30, 17:30–21:30 |
| Tuesday | 12:00–14:30, 17:30–21:30 |
| Wednesday | 12:00–14:30, 17:30–21:30 |
| Thursday | 12:00–14:30, 17:30–21:30 |
| Friday | 12:00–14:30, 17:30–21:30 |
| Saturday | 12:00–14:30, 17:30–21:30 |
| Sunday | 12:00–14:30, 17:30–21:30 |
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