As tastes change and the millennial generation seeks out a better quality burger, Smashburger has come out as a customer favorite.
Co-Owner Leo Butera said whenever he was away on business, he would stop to eat at Smashburger if he knew one was in the area. At the same time his partner, Marc Goldstein, worked in commercial development and was hearing a lot of positive buzz about the brand. That’s when the two Clifton Park residents decided to go into business together to bring Smashburger to the greater Capital District.
“I loved the quality of the food and that nothing was pre-made,” said Butera. “The food is made right when you place your order, and it’s still delivered to the table, fast.”
Smashburger is part of the “better burger” category. Sales in this category make up a total of $6 billion per year nationwide. The company reached 200 location in just four years. There are now 345 locations nationwide and that number should reach 500 locations within the next few years.
“Smashburger is the country’s fastest growing better burger restaurant, featuring juicy, fast, smashed-to-order burgers, tender marinated grilled or crispy chicken sandwiches, freshly tossed salads, hand-spun Haagen-Daz shakes and an array of signature sides,” said Butera.
The business partners own the rights to the brand throughout the greater Capital Region, Washington and Warren counties and the state of Vermont. Their first location opened on Colonie’s Wolf Road in August of 2014. It followed by a location in Saratoga Springs. The plan calls for the construction of five more locations in the greater Capital District over the next four years, and one is currently under construction in Niskayuna.
Butera said besides the quality of the food, it’s technique that sets Smashburger above other area burger joints.
“The secret is in the smash,” said Butera. “We start with a meatball and smash it on the grill. It helps the burger develop a crust and it holds the juicyness in.”
The company is also the largest user of 100 percent, all certified, all natural beef in the world. The meat has no additives, no hormones and comes from free-graze herds.
Butera said customers are moving away from the traditional fast-food burger because they want taste, quality and fast service. Customers can typically expect to receive their order within five or six minutes.
“People have busy lives, but they don’t want to give up on good food,” said Butera.
For a limited time, New York Smashburgers are offering the specialized “Sin City” burger featured in its Las Vegas locations. It’s a certified Angus beef patty placed on an egg bun, then topped with a fried egg, applewood smoked bacon, melted American cheese, haystack onions and the signature smash sauce.
Smashburger is open 10 a.m. to 10 p.m. in Colonie and Saratoga. To learn more, visit smashburger.com.
