So what exactly is a 'smashed' burger? Simple, it's a patty that has been pressed or 'smashed' onto the grill to flatten it, rather than a traditional burger that is grilled pretty much in its original shape. The flattening means that more of the patty is subject to the Maillard reaction, which is the burning off of sugars on the surface and what gives you that delicious grilled flavour.
We're telling you this because it's the secret to why the burgers at Broken Hearts Burger Club are so tasty. Co-owner Jay Gordon got the idea while living in LA, and now there are is not just one Broken Hearts in Brisbane but six (lucky Ashgrove, New Farm, West End, Mango Hill and Victoria Point). His smashed patties combine chuck steak, top sirloin and bacon and the white buns are pillowy-soft.
The flatness of the patty means that you can double it if you like and it won't make you a some kind of Jughead-level burger glutton. So a Classic single is $10.50 and gets you a burger with American cheese, pickles and special sauce, but for $14.50 you can have a double and $17.50, a triple. The 'Fancy' burger is a Classic with tomato and lettuce as well and costs $2 more.
Fries come Cheesy, Feisty (with Sriracha mayo and jalapeños) or nude. Shakes come in chocolate, strawberry, vanilla, lime and 'Special'. And that's pretty much all there is on the menu. None of your fancy chicken burgers or meat-free options. None of your beetroot or, heaven forbid, pineapple. What you see is what you get.
We love the simplicity of the offering and the restaurant's American flag-inspired retro décor (black-and-white photos on the wall depict Rat Pack era Palm Springs). Check it out for yourself and you may feel some of the excitement for simple things done well, over and over, that Ray Kroc felt when he first found himself in the McDonald Brothers' establishment back in 1954.