Samsh
Burger

Our Story

Why Wagyu?

Most smash burgers use ground beef. We use A5 Wagyu — the same cut chefs reserve for Japan's finest steakhouses. When you smash it on a 180°C cast-iron griddle, the fat renders instantly and creates a crust that no regular beef can match.

The technique is the point. Two ounces, smashed flat, pressed hard, held for exactly 25 seconds. That's the Maillard reaction working at its peak. The result: edges that crackle, a centre that melts, and a flavour that stays with you.

We opened Samsh Burger because we believe wagyu should be experienced, not just read about on a steakhouse menu. Every burger starts at $42 — because real A5 Wagyu costs what it costs, and we're not cutting corners.