One counter, one long grill and a small team on Mill Lane, Springfield (sample), smashing burgers to order since 2016.
Sam and Rosa (sample) started with a griddle at the Saturday market. The queue got long enough that they took over the bike shop on Mill Lane, kept the counter and built the kitchen behind it.
The menu is still short on purpose: burgers, hot dogs, chicken, a few sides and shakes. Everything is cooked when you order it.
Four rules the kitchen does not break.
Chuck and brisket, ground at 9:00 and pressed into balls, never frozen.
Each ball is pressed thin on the hot plate, so the edges crisp and the middle stays juicy.
Soft potato buns from a local bakery (sample), toasted on the same plate.
House sauce, chilli mayo and honey mustard are mixed every afternoon.
Nine people on the grill, the fryer and the till (sample).
Grill and co-owner (sample)
Smashes the first patty at 11:00 and the last one at closing.
Kitchen and co-owner (sample)
Makes the sauces, the slaw and the pickles every afternoon.
Counter and catering (sample)
Takes your order, packs the catering trays and knows the deals.
Tell us what you want and when you will be here. Your order is on the pickup shelf, hot, when you walk in.