Owner Dan knows what he likes in a smashburger and he won’t compromise on quality or execution.  He finds a chuck grind with a liberal fat ratio that will make the patties as juicy as possible.  He doesn’t specifically measure exactly how big the patties are, but they usually come out to between 3.5 to 4.5 ounces and he hand patties all of them.  It’s a typical Oklahoma Style Onion Smashburger.  He shaves his onions very thin and smashes them into the beef. The size and thickness of the onions are perfect.  The patties get a great char and the onions cook nicely during the time the beef needs to finish.