The ball
Ninety grams of Italian beef, coarsely ground every morning. Never pressed in advance: the ball stays loose until the last second.
It all starts with a ball.
Smash burger | Milan
Use both hands.
Beef smashed on a 260 degree griddle.
Crunchy crust, cheese that gives in,
a bun that soaks it all up.
Then you decide how big you want it.
Burgers used to be round, tall, perfect.
Great in photos, bad in the mouth.
Then someone took a ball of beef, dropped it on a screaming hot griddle and pressed it down. Hard. No mercy. Ninety seconds. A crust that did not exist before, a charred edge that tastes like open fire.
The cheese gave in. The bun soaked it up. Hands got dirty. And nobody asked for a napkin. You either eat it or you smash it. No fork, no knife, no excuses.
Four acts. No excuses.
The press
Griddle at 260 degrees. The spatula comes down with full weight for ten seconds. Total contact is what makes the difference.
It performs best under pressure.
The crust
Maillard reaction: sugars and proteins caramelise. The edge turns irregular, dark, crunchy. Tastes like fire without the fire.
Rough outside, tender inside.
The melt
One slice of American cheese, a lid, twenty seconds. The cheese runs down the sides and stops wherever it likes.
In the end it always gives in.
Few. Verifiable.
01
Ground every morning
The beef arrives whole and is coarsely ground every day before we open.
02
Never frozen
No walk in freezer. What we do not use today, you will not see tomorrow.
03
Pressed when you order
No burger waits under a lamp. The ball hits the griddle when the ticket prints.
04
A bun made for us
Buttery brioche from our own recipe, toasted on the same griddle that cooks the beef.
Come and get it.
At the counter or at home, the burger is the same. The only difference is who gets their hands dirty bringing it to you.
Address
Coming Soon
Hours
Mon to Thu12:00 to 15:00 | 19:00 to 23:00
Fri and Sat12:00 to 15:00 | 19:00 to 24:00
Sunday19:00 to 23:00
Phone
+39 000 000 0000
Order at home
