The smash

Forged
at 230°.

LOADING 000%

The Ember smash burger

The Ember

Double smash, aged cheddar melted edge to edge, charred onion, house ember sauce.

RM 24

The Smoke smash burger

The Smoke

Thick-cut applewood bacon, smoked American, toasted brioche, black garlic mayo.

RM 27

The Forge smash burger

The Forge

Triple patty, triple crust. Pickled jalapeño, molten Monterey Jack. Built to order.

RM 31

Toasted brioche heel
Seared 120g smash patty
Melted American cheese
Lettuce, tomato, pickles
Glossy brioche crown

Fresh-ground patty weight
0G

Fresh-ground patty weight

Seconds of smash contact
0S

Seconds of smash contact

Steel sear temperature
0°C

Steel sear temperature

Patty. Zero compromise
0

Patty. Zero compromise

The EMBER griddle, hand-seasoned carbon steel at 230°C

CARBON STEEL // HAND-SEASONED

● SPOTLIGHT ACTIVE

EMBER started with one flat-top, one ball of 80/20 chuck, and a stopwatch. No freezer. No press-and-pray. The patty hits 230°C steel, takes eight seconds of full contact, and comes up wearing a crust you can hear.

We built the counter around the griddle, not the other way round. You watch every build. That is the whole story: fire, steel, and no place to hide.

CHUCK BLEND 80 / 20

BALLED DAILY 06:00

NEVER FROZEN TRUE

COUNTER SEATS 14

Ground Beef, 80/20 chuck, hand-balled

Ground Beef

80/20 chuck, hand-balled

Coarse-ground every morning from whole chuck. 120 g, never pressed twice.

Brioche Bun, Baked in-house, 34 g butter

Brioche Bun

Baked in-house, 34 g butter

Toasted on cast iron until the cut face turns amber. Crumb stays cloud.

Melted American, Griddle-melted, edge to edge

Melted American

Griddle-melted, edge to edge

Lands the instant the patty flips, melts to the crust line and no further.

Open daily, 12:00 to 22:00. Walk-ins at the counter.