The Process
Cheese melted into
every crack.
Ball of beef. Screaming hot griddle. Smashed flat.
Crispy lace edges. American cheese melted right into the patty. Smooth brioche bun. House sauce. Pickles. Done.
No menus the size of a phone book.
We do burgers. We do fries. We do them properly. That's the whole thing.
No seeded buns. No thick patties.
Thin. Smashed. Crispy edges that shatter when you bite. Cheese that melts into every crack. This is how it's supposed to be.
Single. Double. Triple.
Your call. No judgement. Every patty smashed to order on the flat top.
THE SIZZLE
IS COMING
0oz
Per patty. Smashed thin.
0°
Griddle temp. No exceptions.
0
Frozen patties. Ever.
This is SUHMASH.
Where & When
PARTICK
351 Dumbarton Road • Glasgow G11 6AL
Thu–Sun • 5:30pm–10pm