The "smash burger versus classic burger" debate has taken over burger culture in the last decade. Both styles can be excellent, but they're engineered for completely different eating experiences. If you're trying to figure out which one you actually prefer — or which one Red Barn is built around — here's the honest breakdown from our kitchen.
What is a classic pub burger?
A classic burger — sometimes called a pub burger, steakhouse burger, or "thick" burger — is a half-pound or larger patty cooked to a specific internal temperature (usually medium or medium-rare). The patty is hand-formed, thick enough to keep a pink center, and seared on a flat-top or grilled over flame. The goal is a steak-like eating experience: chunks of beef, juicy interior, distinct char on the outside.
Classic burgers shine when the beef itself is the star. With a thick patty, you can taste the grind — the brisket fat, the chuck, the ribeye trim. That's why steakhouse burgers and high-end pub burgers tend to use this style. The downside? Less crust per bite, and it's very easy to overcook the outside while waiting for the center to come up to temperature.
What is a smash burger?
A smash burger flips the priorities. Instead of a thick patty, you start with a loose ball of fresh-ground beef — usually 2 to 3 ounces — and press it firmly onto a screaming-hot griddle. The smash flattens the ball into a thin patty with maximum contact with the cooking surface. Within 60 to 90 seconds, the Maillard reaction creates a deeply caramelized, lacy crust on the bottom edge. You flip it, top with cheese, and it's done.
Why Maillard crust matters
The Maillard reaction is the chemistry behind every great seared steak, every browned crust on bread, every roasted coffee bean. When amino acids and reducing sugars hit high heat, they create hundreds of new flavor compounds — savory, nutty, caramel-deep. Smash burgers are basically a delivery system for maximum Maillard. By smashing the patty thin, you turn almost the entire underside into crust. The contrast between that crisp, browned exterior and the still-juicy interior is what makes a great smash burger almost addictive.
When each style wins
- Classic pub burger wins when you want a steak-like, meat-forward bite — and when the beef quality is high enough to carry the dish on its own.
- Smash burger wins when you want crust in every bite, and when you want a burger that pairs well with toppings, sauces, and cheese without the meat getting lost.
- For takeout and pickup, the smash burger holds up better — there's no medium-rare center to drop in temperature during the drive home.
Why Red Barn is a smash burger shop
We chose the smash style on purpose. Our beef is a proprietary blend of Certified Angus brisket, chuck, and short rib, ground fresh in our kitchen every morning. We portion double 3oz balls by hand, then smash each one on a 500-degree griddle. The result is two thin patties per burger — that's twice the Maillard crust per bite — stacked on a Martin's Famous Potato Roll with American cheese and our Barn sauce. It's the burger our chef-owner built after years of cooking at Union Square Cafe, The Capital Grille, and the James Beard House. If you want to taste the difference, the easiest place to start is the all-American burger or the bacon barn burger.
Want to read more? Check out our breakdown of what makes a pub burger different, our take on the best burgers in Mullica Hill, NJ, or browse the full menu to build your own.