Burgers are iconic American fareto say that we’re hamburger-obsessed as a nation would be an understatement.
It’s clear that the burger business is thriving.
This delicious combination of ground beef and carbs has been subject to many changes and trends over the years.
Photos: Culver’s, Smashburger, Shake Shack. Design: Eat This, Not That!
One such trend that has recently taken hold is thesmash burgercraze.
Alongside thick milkshakes, steakburgers are the chain’s claim to fame.
Pickles, lettuce, tomato, and a signature mustard relish became my garnishes of choice for $4.24.
Photo: Megan Hageman, Eat This, Not That!
The surrounding bun appears objectively basic, much like your average, everyday grocery store bun.
Its fringes also became crunchy and hardmatching the crackly breadwhile the rest suffered from a serious case of blandness.
The signature mustard relish does take everything up a notch, bringing some zest and flavor into the mix.
Photo: Megan Hageman, Eat This, Not That!
But I would ask for a double if you want a full meat flavor.
I felt I had to go with the chain’s classic ShackBurger, however.
It’s relatively compact and certainly not a burger you’ll need two hands to tackle.
Photo: Megan Hageman, Eat This, Not That!
However, it is well-constructed, with each colorful layer visible from the sides.
The beef also protrudes in a square-like shapesimilar to what you would find at Wendy’s.
The lettuce and tomatoes are fresh, the cheese is gooey, and the orange sauce is a must.
Photo: Megan Hageman, Eat This, Not That!
I’m convinced it’s just a simple amalgamation of ketchup and mayonnaise, but it’s divine.
I also loved the moist and squishy yellow-washed potato bun.
However, the Angus patty needs some work.
Photo: Megan Hageman, Eat This, Not That!
First, I was unaware that the chain’s standard hamburgers and cheeseburgers are doubles.
Meanwhile, the “Little” options on its menu are singles, not kiddie-sized, as I assumed.
I learned this the hard way.
A Little Cheeseburger costs around $9.39the most expensive single in our taste test.
And, if you thought that must come with fries to offset the cost, you’d be mistaken.
I paid even more for my accidental double cheeseburgera whopping $11.79, to be exact.
It’s It’se saliva-inducing with its plentiful yet haphazard ingredients.
The taste:The patties are quintessential smash patties: flat with no pink and a crisped perimeter.
They are a bit greasy but not bad, and they delight with an almost homemade taste.
I elected for no sauce here, which was a solid choice since it didn’t need it.
This is what the nationwide fast-food chainCulver’scalls its specialty smash burgers.
No, it’s the toasted bun that gets all buttered up.
This is the sandwich I asked for as I zipped through the joint’s drive-thru line.
The meat leaks over the buttery bun’s edges, though, so its presence is clear.
The taste:Shabby looks aside, Culver’s flips a quality burger.
Garlicky with a smooth, pressed-together demeanor, the meat almost melts in your mouth.
Accompanied by the gently buttered, marginally sweet bun, the entire sandwich is nearly unstoppablekeyword, nearly.
I was happy with my topping selection.
The crunchy pickles and onion slices elevate the beef without overpowering itlike what I experienced at Steak ‘n Shake.
There is a reason why this burger is the chain’s bread and butter.
All is dripping with a pale yellow substancewhat I assume to be the Smashsauce.
The taste:Aside from Five Guys, this is the meatiest burger I encountered.
But the kicker is that there’s only one patty here.
I was ready to hand Smashburger the victory based on this information alone.
The chain didn’t stop there.
Lastly, the piece de resistance is the buttery bun.
Buoyant yet chewy, it rounds out the sandwich, creating pure burger bliss.
