Smash burgers from a 230 °C plancha, built in the same order every time. Open daily from 11:30 at 14 Mercer Lane.
Every burger is stacked in the same order, so each bite lands the same way. Keep scrolling to lift the layers off one at a time.
Chuck and brisket from Harrow Farm, ground each morning and sold out by close. We never freeze a patty.
Each 90 g ball is smashed flat on a 230 °C plancha and left alone for 90 seconds, so the edges go lacy and crisp.
Potato brioche from the bakery on Mercer Lane, toasted in beef fat right before it meets the patty.
Walk-ins only. Call ahead and your order will be bagged and waiting at the counter.