Smashed. Seared. Served.

Two thin patties pressed hard onto a screaming flat-top until the edges turn to lace. That crust is the whole point — and it only happens one way.

Now Open From the team behind Woodfire Pies
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Apex double smash burger with lace-crisp seared edges and melted American cheese on a toasted brioche bun
A beef patty pressed onto a scorching flat-top griddle, smoke and sear in progress
The Method

Crust is
not optional

Anyone can cook a burger. The difference lives in ninety seconds of contact between beef and steel.

01

Ground fresh, never frozen

Chuck and brisket, coarse ground daily. Loose-packed so it spreads instead of bounces.

02

Pressed once, hard

Thirty seconds under a heavy steel press at 450°F. One press only — a second one squeezes out everything worth keeping.

03

Scraped, not flipped

A stiff spatula lifts the whole crust off the griddle intact. That lacy brown edge is the flavor you came for.

04

Cheese on contact

American, laid on the second the patty turns, so it melts into the crust rather than sitting on top of it.

Find Us

Come get
your hands
dirty

Apex Burger

Inside Woodfire Pies
Los Angeles, CA

Order & Catering

(323) 490-5876

Follow

@woodfirepies

Hours
Monday
11:00 — 21:00
Tuesday
11:00 — 21:00
Wednesday
11:00 — 21:00
Thursday
11:00 — 22:00
Friday
11:00 — 23:00
Saturday
12:00 — 23:00
Sunday
12:00 — 20:00