born for delivery.
SmashClub is a Non-Exclusive Burger Club for hungry people.
Democratic and straightforward, accessible for everyone. Digital. Minimalistic.
Swiss Dry aged beef, potato-brioche bun. Sauce.
Reduced to the essential. Developed for delivery.
No VIP’s. No Bullshit. No guestlist. No frills.
The Smash
We didn’t invent the smash burger. We just perfected it for delivery.
Crispy edges. Juicy center. Always Swiss dry-aged beef, smashed hot. Fast doesn’t mean sloppy.
The Bun
Potato-brioche. Buttery, soft, holds up in the bag. Sourced from a local bakery, not some industrial bun farm.
The Sauce
House-made. Balanced. No ketchup-mayo mix pretending to be something it’s not.
The Club
Everyone’s invited. Order when you’re hungry, not when you’re cool.
This is a burger built on obsession – not exclusivity.
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What the heck is dry-aging?
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Most burgers are made with wet-aged or frozen beef. Ours isn’t. Dry-aging is a traditional but rarely used process — because it takes time, care, and space. Bianchi, our butcher, built a custom dry-aging room.
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Why?
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Because we didn’t want standard. We wanted flavor.
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Here’s what it does:
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Time (21+ Days)
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Beef is stored at controlled humidity and temperature. The meat rests. Moisture evaporates.
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Flavor Concentration
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Less water means more umami. A deeper, beefier taste.
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Tenderization
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Natural enzymes break down muscle fibers slowly.
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The result?
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A soft bite with crispy edges when smashed.
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It’s not the fast way.
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Not the cheap way.
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But it’s the right wa
