ONE PLATE.
ONE PATTY.
ZERO SHORTCUTS.
We opened in 2017 in a corner of the centro industrial. One smash plate, one freezer, one butcher down the street. Eight years later — same plate, same butcher, much bigger queue.
MAKE IT FAST.
MAKE IT HONEST.
MAKE IT HOT.
FAST.
Patty pressed, seared, plated in 90 seconds. Delivery in 30. We're a burger shop, not a hostage situation.
HONEST.
One butcher. One bun supplier. House sauces made every other day. We can name every ingredient on every burger.
HOT.
Plate at 320°C. Burger from press to mouth in under three minutes. If it's lukewarm, we'll make you a new one.
FOUR MOVES.
NINETY SECONDS.
01
PRESS.
Salt-and-press technique on a 320°C plate. Six seconds to seal in the juice.
02
SEAR.
Maillard crust in 60 seconds. We never flip more than once.
03
STACK.
Cheese melts on the patty, never on the bun. Sauce hits before the toppings.
04
SERVE.
Wrapped in paper, plated on metal. Eat it loud. Lick the wrapper.
EIGHT LOUD YEARS.
2017
ONE SMASH PLATE.
We open in the centro industrial. Eight stools, one smash plate, one chalkboard. Sell out by 21:00.
2019
FIRST DELIVERY VAN.
We buy a used van, paint it ketchup red, hire two riders. The wait list disappears.
2021
LATE-NIGHT FRIDAYS.
Doors stay open until midnight on weekends. Neon goes up the next month.
2023
LOADED FRIES MENU.
We finally admit fries are half the order. The cheese-and-bacon outsells some burgers.
2025
EIGHT LOUD YEARS.
Same plate, same butcher, much louder weekends. The chalkboard has been re-painted thirty-seven times.
FOUR HANDS.
ONE PLATE.
The smallest team in the city, working the loudest. Most of us have been here since before the second hot plate arrived.
head smasherTOMAS
head smasher
head fryerMIRA
head fryer
kitchen leadDIEGO
kitchen lead
front of houseSOFIA
front of house