Smash burgers · Winnipeg
Smashed thin, seared hard, stacked tall. A neighbourhood counter turning out the kind of burger you remember on the way home.
How we started
[Business Name] began as a single flat-top and a line down the block. We smash every patty to order, sear it hard on the plancha, and stack it while the bun is still warm. No heat lamps, no holding — just the burger, the way it should have always been done.
The line-up
Four burgers, built around one idea: a thin smashed patty, seared hard on the plancha, stacked on a soft bun while everything is still hot. Pick your stack.
The one we built the counter on. A single smashed patty, American cheese, pickle, onion, and our house sauce on a soft bun. Nothing it does not need.
Double smashed, glazed in smoked BBQ, piled with onion strings, sharp cheddar, and a long pull of bacon. Eat it over the tray.
Truffle aioli, caramelized onion, sautéed mushroom, Swiss, and a handful of arugula on a double patty. The burger you would order in a tie.
Sriracha mayo, pepper jack, fresh jalapeño, and a habanero relish that does not apologise. Built for people who order the hottest thing on the menu.
Past the kitchen
Through the kitchen and down the hall, there is a small room with a bar and a short list of cocktails. No sign, no queue — just a seat, a drink, and the kind of night that does not post itself.
On tap
We do not brew, but we pour like we do. Four local beers on rotation — picked to stand up to a smashed patty and cut the richness. Ask the counter what is on today.
33cl | Alc 5%
IPA
A rich, hoppy IPA with citrus notes and a clean bitter finish.
Burger pairing
The Rookie
33cl | Alc 7%
Stout
A bold stout with deep chocolate and coffee notes and a smooth, velvety finish.
Burger pairing
The Pitmaster
33cl | Alc 4.5%
Pilsner
A light, refreshing pilsner with a clean finish and subtle floral notes.
Burger pairing
The Rookie
33cl | Alc 6.5%
Amber ale
A smooth, caramel-toned amber ale with hints of toffee and a balanced malt body.
Burger pairing
The Black Tie
Hold a table
Walk-ins are welcome, but the counter fills fast on weekends. Hold a table and we will keep a seat for you — whether it is a quick lunch or a long one with the crew.