Biting into a burger should be a moment of pure joy. The bun, the toppings, the sauce, they all matter. But the real star of the show is the patty. And this is where a great debate splits the room. Do you crave a patty with a thin, crispy, almost lacelike edge? Or do you prefer a thick, towering hunk of meat that is pink and juicy inside?
It is a classic battle of textures and tastes that every burger place faces. Both sides have loyal fans, and the argument is deliciously fierce.
The beauty of the smash:
A smash burger is all about the crust. In a great burger place near me, a ball of meat is thrown onto a scorching hot surface and pressed down flat with serious force. This creates maximum contact with the heat. The result is a patty with thin, frizzled edges that are deeply browned and packed with flavor. It is less about a juicy center and more about the incredible taste of the caramelized meat.
The joy of a thick patty:
A thick patty is a different kind of experience. It is a steak-like indulgence between two buns. Cooked more gently, it retains its juices. When you bite in, you get a rush of moisture and a tender, meaty texture. For many, this is the true definition of a satisfying burger. It feels substantial and hearty.
Texture is everything:
The difference comes down to what you feel in your mouth. A smashed patty offers a delightful crunch with every bite, especially around the edges. It is delicate and shatters slightly as you chew. A thick patty provides a dense, chewy resistance. It is a softer, more uniform bite from start to finish.
The topping tussle:
How you build the burger changes too. With a smash burger, the toppings are often simple. You do not want to hide that amazing crispy crust. Cheese, onions, and pickles are perfect. A thick patty acts as a strong base for more. It can hold up to multiple toppings like grilled mushrooms, crispy bacon, or a thick slice of tomato without getting lost.
The cooking craft:
Making them requires different skills. Smash burgers need speed and a very hot surface. The cook has to work fast to get that crust without overcooking the thin meat. Thick patties need patience and a gentle touch. You must carefully watch the heat to cook the inside to perfection without burning the outside.
