Q1: What cut of beef does Easy Street use to get those crispy edges?
A1: The kitchen uses a proprietary blend of fresh chuck, brisket, and short rib with an approximate 80/20 lean-to-fat ratio. That specific fat percentage produces enough hot grease during the smash to fry the edges directly on the steel without tearing the meat fibers apart.
Q2: Why do smash burgers cost significantly more than legacy fast-food options?
A2: Fast-casual operators rely on fresh, never-frozen domestic beef, bakery-delivered potato buns, and specialized labor to press each patty by hand on high-heat equipment. Industrial chains use automated conveyor broilers and frozen patties, keeping inputs lower but sacrificing the textured crust that defines independent operations.
Q3: How does Easy Street keep the bun from getting soggy from the sauce and grease?
A3: The potato buns are lightly toasted cut-side down on buttered surfaces to form an oil-resistant barrier. Additionally, placing the melted American cheese directly against the bottom patty seals the bottom bun against moisture, preserving structural integrity until the final bite.
