LACE Order
A double smash burger with molten American cheese and red onion, on a dark brick counter
StockportCollection & eat-inWed–Sun

The crust is the point.

Two thin patties pressed onto 250°C steel for thirty seconds, until the edge goes craggy and brown. That edge is called lace, and it is the only reason to smash a burger.

Order — 0161 496 0123 See the four

Thirty seconds,
pressed once.

Griddle250°C
Pressed30s

That is the lace. That is the point.

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Six things.
No more.

Anything else on it is hiding the beef. If a burger needs a fifth sauce, the patty was not pressed hard enough.

  1. Brioche crown, toasted in the beef fat
  2. American cheese, on while the patty is still on the steel
  3. Two 60g patties of 80/20 chuck, never leaner
  4. Pickles, sliced thin enough to bend
  5. Lace sauce — and no, not the recipe
  6. Brioche heel, the only dry thing on the plate

Find us

41 Griddle Row
Stockport

Wednesday – Thursday12:00 – 21:00
Friday – Saturday12:00 – 22:00
Sunday12:00 – 20:00
Monday – TuesdayShut
Two hands passing a wrapped smash burger across the counter

Order

Ring it through and it is on the steel in four minutes. Collection only after 21:00.

0161 496 0123 Where we are
Order — 0161 496 0123