Yousef Abu Rayya
HEAD COOK
Owns the plancha. Has burned his forearm in the same spot four times.
WHO WE ARE
BORN ON A HOT PLATE
SMASHFIRE started as one plancha, one cook and a stubborn idea: a burger is only as good as its crust.
SINCE 2019
THE STORY
In 2019 we rented a narrow shop on Ein Sara Street with a second-hand flat-top and a hand-painted sign. We sold forty burgers on day one, ran out of buns by 9pm, and went home smelling of beef fat and victory.
Seven years later we still grind our beef every morning, still bake our buns down the road, and still refuse to own a freezer. The queue is longer. The recipe is not.
7
YEARS ON THE PLANCHA
312K
BURGERS SMASHED
1
FREEZER (WE OWN ZERO)
4.9
AVERAGE RATING
HOW WE SMASH
Four steps, no shortcuts, every single burger.
01
BALL IT
110g of fresh-ground brisket and chuck, rolled loose and never pressed.
02
SMASH IT
Twelve seconds on a 260°C plancha under a heavy iron press.
03
CRUST IT
One flip only. That dark lacy edge is the entire point.
04
STACK IT
Cheese on while it screams, then bun, sauce, and straight out.
THE FACES
Three people who have not taken a Friday off in years.
Dalia Qawasmi
SAUCE & PREP
Invented Backfire sauce during a power cut and never wrote it down.
Kareem Salah
FRONT OF HOUSE
Remembers your order, your cousin's order, and your allergy.
HEBRON · MAIN
Ein Sara Street, next to the old bakery. Twelve seats, one very loud plancha.
SAT–THU · 10:00 – 00:00
HALHUL · KIOSK
Main road kiosk, takeaway and delivery only.
SAT–THU · 12:00 – 23:00
MENTIONED BY
- HEBRON EATS
- STREET FOOD PS
- THE LOCAL LIST
- TASTE PALESTINE