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Smashburger isn’t just the name—it’s the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form fresh, never-frozen, 100% american beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.