Posted by BurgerVoice in I had the opportunity on a recent trip to the new Smashburger location in Orem, Utah at the corner of State and University, to go behind the scenes and watch the making of a Smashburger. My main question was, What really makes a smashburger a Smashburger? The answer may surprise you:
My only complaint was that the meat was on the salty side. The toppings for the burger were fresh, and their special sauce was a great additive.