A fact from Smashburger appeared on Wikipedia's Main Page in the Did you know column on 21 March 2018 (check views). The text of the entry was as follows:
Did you know... that the founders of Smashburger sampled 300 kinds of beef before settling on Angus for their restaurant's burgers?
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I would like to suggest that a contributor add a History section, as it stands now this article is nothing more than a menu for the company in violation of WP:Not. --Jeremy (blah blah • I did it!) 17:45, 25 March 2014 (UTC)[reply]
The following discussion is an archived discussion of the proposal. Please do not modify it. Subsequent comments should be made in a new section on the talk page. No further edits should be made to this section.
Support decapitalising the B, however, the S remains uppercase per WP:MOSTM. 81.111.114.131 (talk) 04:09, 15 February 2010 (UTC)[reply]
Support - decapitalizing the "S" is not possible via WP:RM since it's technically impossible with the current software settings for Wikipedia (you need to use a CSS workaround) 70.29.210.242 (talk) 06:42, 15 February 2010 (UTC)[reply]
Support decapitalising the B, but the S should remain uppercase per WP:MOSTM. — AjaxSmack 22:14, 15 February 2010 (UTC)[reply]
The above discussion is preserved as an archive of the proposal. Please do not modify it. Subsequent comments should be made in a new section on this talk page. No further edits should be made to this section.
Please break the redirect from Smash Burger to here[edit]
A "Smash burger" is a type of burger cooked by smashing meat (as the article says), but it isn't limited nor did it start at smashburger (the company).
A separate article for what a "smash burger" is should be created / split.
Other companies that serve smash burgers are Steak and Shake and Dairy Cheer "The home of the smash burger". —Preceding unsigned comment added by 74.140.173.132 (talk) 21:09, 26 March 2010 (UTC)[reply]
Just to make it clear: Despite the SoUrCeS, “locking the juices in” is well-known to be a myth, not aupported by reality and has been debunked by molecular gastronmy a long time ago. The heat causes the connective tissue in the meat to contract and squeeze the meat out like a sponge in any case, seared or not. Anyone can reproduce this at home.
— 2A00:20:54:E40C:F02D:4C93:8EE8:98E (talk) 08:27, 7 May 2023 (UTC)[reply]
EDIT: The graphical editor is severely broken.