Not only does the name of this small, Colorado-based chain sound silly, it also seems off-base. Doesn't smashing meat squish out its juices and dry the patty out? Perhaps because the squishing happens while the meat's still raw-the cooks start with a ball of ground beef and smash it on the griddle on contact-that doesn't seem to be a problem, and the flattening creates more surface area for a delicious Maillard-reaction crust. The burger joint is clearly a fast-food chain, but one that strives to be just a notch nicer, analogous to McDonald's in the same way Chipotle relates to Taco Bell. It's best to place your order Dagwood-style, piled with add-ons--grilled mushrooms, applewood smoked bacon, sharp cheddar, a fried egg, and sliced jalapeños--for a wholesale burger blowout. Just be sure to save room for the rosemary-garlic fries and a Häagen-Dazs malt.