The smash cheeseburger

There is a new burger at the pass. The "Smash" Cheeseburger has taken the place of our Angus Royal With Cheese, at the same price, 890 baht, in the Meat section of the hot station.

Why smash it

Each burger starts as two balls of minced wagyu beef, 100 grams each, unseasoned. They go onto a cast-iron pan heated as hot as it will go and get pressed flat with a firm spatula, then seasoned with salt and pepper right there in the pan. Thin patties mean more of the beef touches the iron, so more of it turns to crust. They cook two to three minutes without being moved, until the edges are crisp, then flip, and a slice of cheddar goes on each one to melt.

Everything else is made here

The bun is baked in the kitchen: T55 flour, butter and egg, proofed twice over five hours, shaped into 95 gram rounds and baked for eleven minutes.

The jalapeños are pickled in house with garlic, dill, mustard seeds and coriander seeds. The sweet chilli jam is red pepper, long red chillies, shallots, garlic and ginger, cooked down slowly with sugar and rice vinegar and finished with a splash of fish sauce. It brings the sweetness and a little heat.

How it is built

Yellow mustard on the bottom bun. The first patty with its cheddar, a layer of chilli jam, then the second patty with its cheddar. Pickled jalapeño and pickled onion, a little more jam, ketchup on the top bun, and it is closed and sent.

Order it at the counter and you can watch the patties hit the pan from your seat. That is the point of an open kitchen.

We are open every day from 5:30pm to 11pm at No. 3 Saladaeng Road, third floor, Silom. Book a table on the reservations page, or walk in. The full menu is here.