During COVID, I became obsessed with George Motz’s burger videos and started making burgers far more often than was probably sensible. I tried steamed burgers, mustard-seared patties, beef pressed into onions, different breads and homemade sauces. I made mayonnaise and tomato sauces rather than treating them as an afterthought.
The experiments went beyond a bun. Hawaiian loco moco—rice, a burger patty, gravy and an egg—was a particular favourite. Trying different approaches made me pay attention to what each element was doing: the crust, the bread, the sharpness of a pickle and how much sauce a burger actually needs.
That is the story behind the Lebrewski Smash: our own burger, developed from a period of curiosity and a great deal of cooking at home. A familiar dish does not deserve less thought because everybody knows it. I want someone ordering the burger to feel the same care as someone choosing the most adventurous dish on the menu.