Burgers Reimagined: Chefs Embrace Thick Patties Over Smash Variants

Recent dining trends indicate a significant shift in the burger scene, with chefs and food enthusiasts gravitating toward thicker, pub-style burgers instead of the popular smashburger. This change is not merely a matter of taste; it reflects a deeper appreciation for quality ingredients and a more immersive dining experience.

At the Lebanese restaurant Phoenicia, owner Samy Eid has introduced a burger that captures the essence of quality. Comprising 20 percent lamb and 80 percent beef, this thick patty is grilled to a perfect medium, topped with white cheddar, caramelized onions, and a unique burger sauce made from Lebanese toum and Worcestershire. The result is a juicy burger that highlights the rich flavor of the beef, distinguishing it from its smashburger counterparts.

The resurgence of the classic pub burger is evident in various establishments, including the nearby bistro-steakhouse hybrid, Wilder’s. Managing partner Matthew Hollander recalls the team’s initial debate over whether to feature a smashburger or stick with a thicker option. Ultimately, they chose the pub burger, aligning with the steakhouse ambiance while offering a more luxurious dining experience.

While the smashburger has gained popularity due to its crispy exterior and ability to meld flavors, many chefs are recognizing its limitations. Jeff Strauss, owner of Oy Bar and Jeff’s Table in Los Angeles, describes the pub burger as “a steak on a bun,” emphasizing its capacity to deliver a meatier, juicier experience. Strauss argues that the classic burger serves as a better platform for diverse toppings, enhancing both flavor and texture.

In the competitive burger landscape of Los Angeles, food critics and chefs are increasingly highlighting pub burgers over smashburgers. Strauss notes that establishments like Dunsmoor and Moo’s Craft Barbecue are showcasing a variety of pub-style offerings that celebrate the beefy essence of a well-cooked burger.

The emphasis on quality ingredients is not lost on chefs experimenting with flavors. At Butchr Bar, chef Blake Shailes notes that while smashburgers can be cost-effective, the thicker patties allow for a richer, more nuanced flavor profile. Shailes highlights that cooking burgers over charcoal imparts a unique taste, further elevating the dining experience.

Even those who specialize in smashburgers are exploring ways to enhance their offerings. Matthew McIvor, founder of Proudly Serving in Redondo Beach, combines influences from both styles, offering inventive burgers that go beyond the traditional smash format. His menu features a variety of creative options that keep customers returning for more.

The culinary landscape reflects a broader trend toward valuing the experience of dining, rather than simply convenience. As diners seek out richer flavors and a more engaged way of eating, the thick pub burger emerges as a symbol of this shift. It invites patrons to savor their meals, allowing for a moment of mindfulness that is often lost in the fast-paced world of smashburgers.

As the burger scene evolves, it is clear that the traditional, thick burger is reclaiming its place in the hearts and minds of food lovers. By prioritizing quality and a more immersive dining experience, chefs are not only redefining how we enjoy burgers, but also fostering a deeper appreciation for the ingredients and techniques that make great food memorable.