The Smash Technique
Why Our Burgers Hit Different
The smash burger is deceptively simple. You take a ball of fresh ground beef, press it flat on a screaming-hot griddle, and let the Maillard reaction do its work. The result is a thin patty with deeply caramelized, crispy edges and a juicy center — the kind of burger that chain restaurants try to imitate with pre-formed frozen pucks and never get close to achieving.
At Pier 69 Market, we smash our burgers to order on a flat-top grill that stays at the right temperature all service long. We use fresh ground beef — never frozen — and we double-stack every burger so you get two layers of that crispy-edged, cheese-melted goodness. American cheese gets laid on while the patties are still sizzling, so it melts into every crevice. Then it all goes on a toasted brioche bun with house-cut pickles, shredded lettuce, sliced tomato, and our own signature sauce.
Bay Ridge has no shortage of places to grab a quick burger — there are diners up and down 3rd Avenue and 86th Street. But finding a burger that is made with this level of care, at cafe prices, with a waterfront view to boot? That is what makes Pier 69 different. Our burgers have quietly become one of the most talked-about items in the neighborhood, with repeat customers who drive in from Dyker Heights, Sunset Park, and even across the Verrazzano from Staten Island.
