● PROTOCOL — SMASH 01

Forged
at 230°.

EMBER — SMASH WORKS

SEQ 001 / 120SCROLL ↓

LOADING FRAMES 000%

// 01.

The Ember smash burger

B.01 // SIGNATURE

The Ember

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

RM 24

The Smoke smash burger

B.02 // SIGNATURE

The Smoke

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

RM 27

The Forge smash burger

B.03 // SIGNATURE

The Forge

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

RM 31

// 02.

Toasted brioche heel
Seared 120g smash patty
Melted American cheese
Lettuce, tomato, pickles
Glossy brioche crown
ASSEMBLY 000%L.00 / 05

// 03.

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

// 04.

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

// 05.

Ground Beef — 80/20 chuck, hand-balled

C.01

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

C.02

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

C.03

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 — 22:00 // WALK-INS AT THE COUNTER