A list of restaurants

Smallman1

Just had lunch here, absolutely sensayshballs -

https://www.supernovaburger.com/

RichM

Smallman1 does it still have massive queues?

hugopal

Smallman1 Just had lunch here, absolutely sensayshballs -

https://www.supernovaburger.com/

It looks like just another dry/crispy-meat smash burger place.

I really don’t understand the trend - aside from the perspective of being pushed by the industry and restaurants themselves as both an easy cooking method and a way to hide cheap ingredients behind all that blackening.

Oh how I miss fat, juicy burgers made with proper good quality meat which you can taste.

Smallman1

Got there when it opened at midday and there were 40 people waiting.

Service is quick though so it was no bother.

bosstrabs

hugopal Nowhere should be selling a burger and fries for more than 12 quid.

Smash burgers are fine if Shake Shack or a trailer in a pub car park are doing them.

It is shitty junk food, not proper restaurant food (with associated prices).

RichM

hugopal that place Ed went to will be selling good quality meat, its just in a smash burger. I prefer them to be chunky burgers

Smallman1

Chin up Hugo, we go again chief, always!

Mad_Cyril

bosstrabs
The BERKbait really works though doesn’t it

Mad_Cyril

hugopal They don’t really talk much about the meat that goes in them, but regardless, if it’s good then why waste it in a smashed form?

Funnily enough, while trying to find more info about the place I noticed the most upvoted comment about it on reddit is this:

“It’s a thoroughly mediocre TikTok hype trend kind of place. I work in New York half the year and these kind of generic smash burgers have been everywhere for a while, and they’re all the same. Cheap, bland beef overcooked on a potato roll doused in condiments to disguise it.”

So a flimsy product for empty wannabe-hypebeast sheeple berks like Ed to lap up? Sounds about right.

I already posts this mate, using 7 words / 10 syllables.

Mad_Cyril The BERKbait really works though doesn’t it

Food for thought, literally

hugopal

RichM that place Ed went to will be selling good quality meat, its just in a smash burger. I prefer them to be chunky burgers

They don’t really talk much about the meat that goes in them, but regardless, if it’s good then why waste it in a smashed form?

Funnily enough, while trying to find more info about the place I noticed the most upvoted comment about it on reddit is this:

“It’s a thoroughly mediocre TikTok hype trend kind of place. I work in New York half the year and these kind of generic smash burgers have been everywhere for a while, and they’re all the same. Cheap, bland beef overcooked on a potato roll doused in condiments to disguise it.”

So a flimsy product for empty wannabe-hypebeast sheeple berks like Ed to lap up? Sounds about right.

vinnyt77

hugopal if it’s good then why waste it in a smashed form?

Minced beef should be cooked through, as it’s otherwise a breeding ground for bacteria. Steak can be eaten rare (or medium of whatever) because the interior of the steak has always been protected. Minced beef, not so much.

Smash burgers are popular because they allow for the beef to be cooked through safely, while maximising the maillard reaction - the caramelisation that occurs when the meat is cooked to a high enough heat. If decent quality beef is being used in them, I think they taste better than the equivalent weight in a single patty, but that’s my tastes…

Far more important (IMO etc etc) is using a top quality mince, made with enough fat. There’s an amazing butcher about 400m up the road from me in Brighton. When I started shopping there, I asked the owner what was in his mince mix. He uses a combination of chuck, brisket and short-rib, and about 80% to 20% fat. His burgers are fucking fantastic - so much so, that I’ve stopped making my own at home. 2 × 4oz balls of mince, smashed on the flat plate on my BBQ makes a sensational burger.

hugopal

Mad_Cyril I already posts this mate, using 7 words / 10 syllables.

Not quite.

You’ve also had to post twice as your first post didn’t have much impact. And the opinions of the random people on the reddit London forum who have actually also eaten at the place came with more cache.

Mad_Cyril

hugopal
Perhaps you need to ruminate more.

Smallman1

Thoroughly enjoyed my ground down meat in Soho.

The burger wasn’t bad either!

Mad_Cyril

vinnyt77 Far more important (IMO etc etc) is using a top quality mince, made with enough fat. There’s an amazing butcher about 400m up the road from me in Brighton. When I started shopping there, I asked the owner what was in his mince mix. He uses a combination of chuck, brisket and short-rib, and about 80% to 20% fat. His burgers are fucking fantastic - so much so, that I’ve stopped making my own at home. 2 × 4oz balls of mince, smashed on the flat plate on my BBQ makes a sensational burger.

Are you trying to come out here Vin 😂

hugopal

vinnyt77 while maximising the maillard reaction - the caramelisation that occurs when the meat is cooked to a high enough heat

They never really taste “caramelised” though - whatever the fuck that is when applied to beef…. they typically just taste burnt.

“Yeah your beef isn’t overdone and turned to a puck of charcoal - you’ve just maximised the maillard reaction”. FFS.

vinnyt77 Steak can be eaten rare (or medium of whatever) because the interior of the steak has always been protected. Minced beef, not so much.

Again, that surely depends on how fresh and good quality the meat is. Though I’ve also never had a burger very rare!

vinnyt77

Mad_Cyril Mincetastic 👍

RichM

hugopal sounds like you’ve not eaten a smash burger at somewhere decent then. There is a huge difference between burning a burger and frying it well.

vinnyt77

hugopal Again, that surely depends on how fresh and good quality the meat is.

If minced to order, then should be ok. V much doubt many / any places make their burger mix more than once or twice per day though.

Mad_Cyril

@vinnyt77 Think Hugo’s got the hits for you 🥰

hugopal

RichM sounds like you’ve not eaten a smash burger at somewhere decent then. There is a huge difference between burning a burger and frying it well.

I don’t think it’s just me. I’ve been to similar overhyped smash burger places where the owners seemingly have some pedigree, and what they were serving up seemed pretty par for the course.

This is a pic from the Supernova place in Soho. It’s just ugly, miserable looking crispy slivers of meat:

hugopal

vinnyt77 If minced to order, then should be ok. V much doubt many / any places make their burger mix more than once or twice per day though.

I don’t recall from myself or people I knew any incidents of people getting ill from the many burger restaurants visited before the fad of smashburgers appeared in only the last few years.

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