When a half-pound of ground, nicely fatty Angus beef is whacked onto the hot steel, it produces a flood of meat juice that caramelizes instantly into a crispy halo of blood and fat around the edge of the burger. It’s like meat candy, the delicacy you lose when a burger is cooked on a slotted grill, which is the traditional cooking surface for burgers smashed by hand.
Line up, vegetarians, for your meat candy, your halo of blood and fat.
Although I’m not going to make any new friends this week among Denver’s gentle herbivores, all you meat-eaters should be happy. Because I’ve just found two fantastic burger joints where we can get our fix. One is Smashburger, a new outpost at Colorado and Mississippi (there’s a second in Wheat Ridge), where the Cervantes Capital investment group has come up with a better burger for burger-lovers. The second is an export from the Midwest to Thornton: Culver’s, which serves a butterburger -- much to the delight of gastroenterologists and cardiac surgeons everywhere. Come back here on Wednesday for the full details. – Jason Sheehan
Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.