Co-founder
Since
2016
2016
No freezers.
no shortcuts.
Smash'd started in 2016 with one flat-top, one food truck and a stubborn idea: fresh beef, smashed hard, served fast. Ten years later, nothing about that has changed.
The story
From one truck to twelve kitchens.
Danny and Rosa Alvarez bought a beat-up food truck in 2016 with their savings and a cast-iron press Danny's grandpa used in his diner. The line wrapped around the block by week three.
Today we run twelve kitchens, but every patty is still ground the same morning it's cooked, and every one is still smashed by hand.
Visit a locationHow we smash
Three rules.
No exceptions.
Ground daily
Chuck & brisket from Miller Family Farm, ground in-house every morning at 7AM. Never frozen. Ever.
Smashed hard
Ten seconds of pressure on a 260° flat-top for a deep, crackling crust you can hear.
Out in 7
Built to order and in your hands while the cheese is still moving. That's the promise.
Milestones
The timeline.
2016
The truck
One truck, one press, one menu item. Sold out every day for a month.
2018
First kitchen
Downtown opens with 30 seats and a 2AM licence.
2022
Six cities
Six kitchens, a drive-thru and the Smash Club app launch.
2026
12 & counting
Twelve kitchens and 1.2M burgers smashed. Austin is next.
1.2MBurgers smashed
4.9★Average rating
12Locations
240Crew members
The crew
Meet the smashers.
Co-founder
Rosa Alvarez
Head of kitchen
Leo Park
Ops lead