If you haven't had a smash burger before, you are probably unaware of the juiciness you haven't been treating your taste buds to.
We visited Dash Burger on Capel Street, a burger joint that has been open there for just over a year and is quickly becoming a firm favourite for burger lovers in Dublin. What we experienced was a true moment of indulgence, with food that simply speaks for itself without the help of any over-the-top theatrics.
We enjoyed the Bacon Double Smash Cheese Burger Upon first glance at the menu, you might think this is just any old bacon cheeseburger you've tried. But the restaurant's specific smashing techniques, created by its owner Barry Wallace, make it an experience you'll only get at Dash.
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What is a smash burger, we hear you ask? It's a burger that's smashed, of course. What's more is that it's actually the traditional way of serving a burger.
Barry's impressive knowledge of burgers includes its origins in Mongolia, Germany and the US, and how the beloved dish came to be. He revealed to Dublin Live: "The original burgers sold in America were smash burgers.
"It was in the 70s and 80s when the modern chunky style of burger came about". Barry's admiration for the OG burger style is evident in Dash's offering.
Show-stopping burgers at various restaurants can sometimes be overwhelming, stacked to within an inch of their life, so much so that they need to be held together with a skewer. The burgers at Dash are simple and allow the beef and other ingredients steal the show.
Barry explained: "I want the first bite to be crispy and to surprise you. The crispiness is called the Maillard Reaction.
"It's when all of the amino acids in the beef break down and caramelise. I designed this burger blend to maximise the surface area crust on both patties in the burger.
"I get specific weights designed and made in Italy and sent over here. It's designed with the exact size of our buns. We do this swirl technique which gives it the crispy edges.
"When we smash it down, the burger is spread out like a pancake. When there's little pools of fat melting, you get this thing called meat lace. It's great for stuff to seep into."
Barry's very specific choices for what's served at Dash Burger pay off. The edges of the patties are scrumptiously crispy and the cheese and sauces seeps into the patty. What's also enjoyable is the ease at which you can eat the burger without it falling apart in your hands.
The buns, which are made with 20 per cent mashed potato, are a nice substitute for a brioche bun as it has a neutral flavour, allowing the burger meat to be the star of the show. It's also soft and pillow like, adding a nice texture.
Dash Burger is located on Capel Street where there are seats for dining in. There is also the takeaway restaurant on Kevin Street.
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