Top Smash Burger dishes in Toronto

The house signature: double smashed thin patties with crispy lace edges, stacked with classic toppings — the char-to-beef ratio is what separates a good smash from a great one, and this one lands on the right side

Double-smashed patties with a deeply caramelized crust and soft, pillowy bun — the reason people drive across the city

Thin beef patty smashed to maximize the crust, served with melted American cheese and simple classic toppings — the lacy edges are the whole point

Thin patty smashed hard on a flat-top for a deeply caramelized crust, melted American cheese, and soft toasted bun — the core reason to visit

Double-smashed beef patty with a hard sear and lacy crisped edges, stacked with fresh toppings on a soft bun — the reason people keep coming back

Double-smashed thin patties with a deep brown crust and housemade sauce — the core of everything this lab does right

Thin beef patties smashed flat on a hot griddle, developing crisp lacy edges and a deeply caramelized crust — the restaurant's core offering and reason to visit

Thin patty smashed hard on the flat-top, producing a deeply caramelized crust with melted cheese that fuses into every crevice — the reason people keep coming back

The house style — thin patties pressed hard on the griddle for maximum crust, layered with melted cheese and classic condiments that let the beef flavor lead

Double-stacked smashed patties with caramelized, lacy edges and a cheese pull that anchors the whole thing together

The namesake draw — thin beef patties pressed hard on the griddle for a caramelized crust, typically double-stacked with classic toppings

The restaurant's calling card — a thin, crispy-edged patty with caramelized crust and classic toppings that drive the bulk of the five-star reviews

A thin, crispy-edged patty pressed hard against a hot griddle, yielding a crust that holds up against melted cheese and classic toppings

Two smashed patties stacked with cheese — the move if you're hungry, doubling down on the crust-to-meat ratio that makes the single so good

Stacked two-patty version for those who want more beef-to-bun ratio — the smash technique on both patties means maximum crust surface

Two thin patties stacked for a more substantial bite, still maintaining the crispy-edged smash technique rather than going thick and steakhouse

Two smashed patties stacked with cheese between the layers, delivering more beef-to-bun ratio and a richer, meltier bite than the single

A flat-griddled double patty with caramelized edges — straightforward pub execution that holds up against the beer

A diner-style smash burger that punches above pub-food expectations — crispy edges, good melt