Local tastes, flavors featured at Chesterfield Smashburger
By: Suzanne Corbett
Ask David Schweitzer how he likes his burger, and he’ll quickly tell you, “smashed.” According to Schweitzer, who owns the Smashburger franchise in Chesterfield, it takes finesse and a special smashing tool to smash the perfect burger.
“Anyone can smash a burger on a grill, but you’ll lose all the juices. When we smash, we have a special smashing tool that has an edge around the outside of it that holds the juices in and around the meat. We smash (a fresh, never frozen 100-percent certified Angus beef burger ball) and hold the smashing tool down on it for 10 seconds,” Schweitzer explained.
Smashburgers are available in regular or a big size that weighs in at about a half-pound, and each gets custom-smashed when ordered. With such attention given to the smash, it’s no surprise the same dedication to perfection is extended to the buns. Smashburger offers five specialty-baked buns for its burgers and sandwiches, including classic egg, multi-grain, spicy chipotle, and pretzel. The fifth bun choice is actually lettuce, used as a wrap.
“The chipotle bun is amazing,” Schweitzer said. “It’s used to make the Spicy Baja Burger, which was the burger that was the deal maker that made me want to open a franchise, because it was best burger I ever had in my life.”
The Spicy Baja Burger is topped with pepper Jack cheese, guacamole, lettuce, tomato, onion, fresh sliced jalapenos and chipotle mayo.
Counted among Smashburger’s specialties is the celebrated St. Louis Burger, recently featured in the Wall Street Journal – a one-of-a-kind, original burger only sold in the franchise area. Smashburger’s Denver headquarters encourages all cities to create a local burger featuring local products and/or flavors. The St. Louis burger is draped with provel cheese, topped with grilled mushrooms, onions and green peppers and served on a pretzel bun.
In fact, Smashburger uses as many local flavors and products as possible. The menu features Maull’s Sweet-N-Smokey barbecue sauce, Fritz’s soda floats, and the ultimate hometown creation: the Gooey Butter Milkshake made with Haagen Dazs ice cream mixed with locally baked cakes from Ann and Allen Baking Company.
Those looking for something beyond a burger might try an Angus beef Chicago-style hot dog, an entrée salad, or chicken served in a salad or on a sandwich, crispy or grilled. A top customer pick is the grilled Chicken Avocado Club, which gets the smash treatment on the grill before being placed on a multi-grain bun layered with thick-sliced avocado, applewood-smoked bacon, lettuce, tomato ranch dressing and mayo.
To create their own flavor combinations, diners can choose from 17 no-charge sauces and toppings. Cheese lovers can add on their favorites from a list of seven, ranging from classic American to aged Swiss and sharp cheddar to goat cheese.
Smashburger’s sides are designed to satisfy. Traditional French fries are cut from fresh russet potatoes and seasoned with sea salt, while Smashfries are tossed with rosemary, garlic and olive oil – the same treatment given to the Sweet Potato Smashfries. On the must-try list are the Haystack Onions and the Fried Pickles, which Schweitzer said he has found to be addictive.
“We have variety, and you have a lot of options. That’s one reason why we feel we’re a cut above,’ said Schweitzer. “Our food speaks for itself.”
1671 Clarkson Road
10 a.m. -9 p.m., Sunday-Thursday
10 a.m.-10 p.m., Friday-Saturday