This crew smash balls of 35-day dry aged beef into wafer thin crispy patties on a searing hot griddle. It results in the Maillard Reaction, where the heat creates a chemical change in the flavour, aroma and texture of food, for a burger that’s all about the crust.
Served in a fluffy potato-based bun, with decent sides and no compromise on the meat-free versions too, it’s a kitchen pop-up that stands out from the burger ‘n chips crowd.
Top Tip: The Gipsy has a surprisingly big beer garden, but the uninitiated might miss it completely. You need to venture past all that distracting patty-smashing going on in the open kitchen to find the back door, so keep that in mind as the weather improves.
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