There’s a new burger in town and it’s got an edge on the competition. That edge happens to be 3-4cm, charred and lacey, with an irresistible crunch.

Smashburgers have spread across the city faster than the potato bun boom of 2015. No one wants a thick, juicy patty anymore, but a thin one, pressed out on a flat-top grill and seared until crisp and golden.

Sample one of Sydney’s best versions at newcomer Chebbo’s in Marrickville. Owner Ali Chebbani trained with the best of the best, learning how to flip burgers at Macca’s in Punchbowl.

While studying for his accounting degree, he took his side business to the sidewalk, flipping out smashburgers from a BBQ on his family’s driveway in Western Sydney.

From there, Chebbani launched a food truck, which he set up in a warehouse carpark in Roselands. And now, finally, he’s made it to a bricks and mortar store in prime burger territory in Sydney’s inner west.

The venue has a franchise fast food vibe, hinting at the possibility of an ever-larger rollout. There’s an automated drink machine and glowing menu screens. Plus, plenty of striking purple and yellow branding, from the colourful wall mural to the hooded sweatshirts worn by staff.

The small shop seats just 25, but there’s more than twice that many people here, some in line, others standing on the pavement patiently waiting for their paper bag.

The menu consists of five beef burgers only, with slight variations between them. What they all have in common is that sacred smash patty, made from a brisket blend, pressed out so thin that it juts out from the bun on all sides. Most have some combination of lettuce, tomato and pickles. Two have caramelised onions. And all are smothered in Chebbo’s famed creamy tangy sauce.

Like all good meal deals, you can add on fries and a Coke. The OG loaded fries are smothered in more of that CB’s special sauce and topped with diced red onion. It’s a masterstroke, the fresh onion adding a sweet-sour flavour that tastes similar to pickle.

A soda machine has all the usual soft drink options, plus watermelon and lychee, which are made with lemonade and syrup.

 

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Our pick of the burgers is The Classic, which is built around that flat beef patty, topped with melty cheese, lettuce, tomato and onion on a soft milk bun that gently collapses with every bite. This is the kind of burger that makes you smile and nod to yourself, happy with the choices that have led you here in life.

For something a little beefier, The Decker doubles down on the smash patty goodness and it’s monstrously delicious, as long as you can handle the mess.

“They’re better than Mary’s” we hear someone say on the table next to us. It’s a big call. Whether they’ve toppled the burger king to the title of Sydney’s best burger will come down to personal taste. What we can say though is, they’re very easy to smash.