Guilt Smash Burgers

No cheese melts like American.

It hugs the beef, melts evenly, and brings the flavor together.

Not all buns are created equal.

We use brioche because it’s soft, slightly sweet, and sturdy enough to hold the smash without falling apart.

Each one is handmade in small batches by local bread artisans using the finest ingredients. It’s crafted just for Guilt and pairs perfectly with our signature sauce.

That isn’t burnt. It’s flavor.

Think about the difference between a steamed piece of beef and a seared steak. That deep brown color, the rich roasted smell, and the savory flavor on the steak? That’s the Maillard reaction.

Simply put, it’s the magical chemical reaction that happens when the natural proteins and sugars in food are heated up.

It’s the science of making food taste incredible. And it’s what we do best at Guilt.

Stacked for flavor, or just for show?

Q: Why do you put the buns on top of the onions?
A: Flavor, flavor, and more flavor!

When we smash a pile of onions into our beef patty, something special starts to happen on the griddle. By placing the buns on top, we capture all the steam from the cooking process.

The steam does two things:
1. It makes the buns incredibly soft and warm.
2. It fills the buns with all the flavors from the beef and sweet onions.

It’s the Oklahoma way to make a perfect burger, and it's what makes ours a true pleasure.

You'll be able to taste the difference for yourself very soon!

Indulge a little. Coming soon!

Something’s cooking in Santa Rosa!