Le SMASH Burgers & Co. — smash burgers in Yangon

Pressed once,
hard.

A smash burger is thin on purpose. A ball of beef hits a hot plancha and is pressed flat — once, hard — and that press is what builds the dark, lacy crust around the edge. Two thin patties eat differently from one thick one: more crust, more seasoning, more of the part people came for. It is a technique, not a size. So every burger here tells you its patty count before you order, and every picture shows the plate as it leaves the pass.