How Smashburger develops its local burgers

How Smashburger develops its local burgers

As chains work to get more unique tastes on the menu, it takes a lot of research.

When Tom Ryan wants a burger at home, he grinds his own beef, usually using boneless short ribs, and grills the burger with the same seasoning he uses at Smashburger. And then he tops it off with a whole bunch of olives.

It’s a version of the burger available in Western Michigan Smashburger locations. The Michigan Olive Smashburger includes green olives, American cheese, lettuce, tomato and mayonnaise on an egg bun.  And it’s remarkably popular there, accounting for one of five

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Contact: Desiree Torres [email protected]

TAGS: Fast Casual
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