There’s just something about a smash burger that blows all other hamburgers out of the water.
A crispy, golden-brown crust with caramelized edges surrounds the patty, providing the perfect, audible crunch as you take a bite.
You’re then met with a juicy, tender inside that oozes flavor. Despite its thinness, it's still somehow packed with all the savory goodness you want from a classic hamburger.
There's nothing tough or dry about a good smash burger patty. They're also not the overly juicy burgers that slip and slide everywhere, leaving you with a soggy bun. There's no half-melted Kraft cheese singles or wilted toppings: just an ideal meal.
Now imagine that and elevate it.
BŌS Burger
That’s the kind of burgers BŌS Burger is serving up.
Here, the typical Angus beef isn't used. The patties are rich, buttery and melt in your mouth as you take in the rest of the flavors: these are Kobe American wagyu burgers.
David Jakobeit, a chef at BŌS Burger, creates smash burgers for lunchtime orders at the eatery in the MSA Annex, 267 S. Avenida del Convento.
American-style wagyu burgers are all the rage, and the delicious trend has made its way to Tucson thanks to places like BŌS Burger and Kaiju Burger.
After Beaut Burger closed at the MSA Annex, just west of downtown at 267 S. Avenida del Convento, couple Akiko Senda and Michael McCormack saw it as a perfect opening for their new concept. McCormack, who owns Kukai, and Senda, who owns Bloom Maven, still wanted burgers, but with a Japanese-inspired twist.
“We just wanted to get good quality burgers out there,” Senda said.
To make its new venture a hit, it needed Japanese cows.
Wagyu is a type of beef that comes from specific Japanese cattle breeds. This particular beef is popular thanks to its luxurious flavors. It’s rich, tender, and has a fattiness that makes it melt in your mouth.
The couple was able to find a cattle ranch that brought cows from Japan to raise here in the United States, which makes their beef American wagyu.
With the cows covered, the space at the back of the MSA Annex began to get a retro makeover. Pops of cherry red can be found all over the area, matching perfectly with the tables full of chocolate milkshakes and unwrapped burgers. It’s like you stepped into a classic '50’s diner that’s chic.
The couple and BŌS Burger’s chef, Daniel Montijo, bounced around ideas and came up with a menu centered around their luscious beef patties. They have a classic smash burger that comes with all the usual fixings of American cheese, fresh onion, lettuce and tomato.
They also have a fried onion burger with thinly sliced caramelized onions that get cooked into the burger patty. Of course, you can also order a side of fries.
Akiko Senda, left, and Michael McCormack are the owners of BŌS Burger inside the MSA Annex, 267 South Avenida del Convento, Tucson, Ariz., Jan. 21, 2026.
I decided to try their green chile burger, which came with roasted Hatch green chiles, American cheese, and their house-made Dijon aioli.
The burger itself was heavenly. It had the perfect crispy outside that's a necessity for a good smash burger. When you get to the center of the burger, it’s like you’ve hit gold — a buttery, juicy texture that exudes a savory, rich flavor. It’s not too oily or overwhelmingly greasy; you still feel like you can down another.
My favorite part had to be the cheese. The American cheese is melted perfectly, encompassing the whole patty so you get a creamy kick with every bite. Mixed with the subtle spiciness of the green chile, you have a burger that’ll make you wish you had gotten a double.
Don’t forget to wash it down with one of their chocolate shakes — it’s the ideal companion to the flavor bomb you just scarfed down.
“People will call Michael and say, ‘I can't stop thinking about that burger, we need to go back,’” Senda said.
Kaiju Burger
Over in downtown Tucson, you can also find wagyu style patties at Brick Box Brewery, 220 E. Broadway, where Rafael Del Cuesta is smashing them onto the grill.
Del Cuesta, who also ran Katsu House at the brewery, decided it was time for a new chapter, and opened up Kaiju Burger. Here, he is serving up American wagyu smash burgers, striving to be the best in town.
The smash burger comes with American cheese, caramelized onions, Kaiju sauce and house-made pickles, and can be topped with a jalapeño pepper that’s marinated in soy sauce and lime.
At Kaiju Burger, the smash burger comes with American cheese, caramelized onions, Kaiju sauce and house-made pickles, and can be topped with a jalapeño that’s marinated in soy sauce and lime.
I ordered, and before I knew it, a checkered green tray was placed in front of me, carrying a huge smash burger, oozing Kaiju sauce from its sides. Kaiju sauce is a mixture of Japanese mayo, ketchup, mustard and other spices.
The patty was rich and silky, with the sweet onions adding an extra layer of flavor. The slightly spicy Kaiju sauce and fresh pickles really elevated the burger, intertwining the Japanese-inspired flavors with classic American toppings.
Their shoestring fries were also to die for. They were crispy, fluffy, and tossed in nori so it's got some good saltiness to it. (I’d suggest pairing it with Brick Box’s root beer, so good!)
Sometimes you just have to turn to Japanese cows to get the perfect smash burger.
Other smash burgers
Craving a smash burger now? Another great thing about Tucson is that there is no smash-burger shortage here. Here are some other places in town cooking up delicious patties:
Cowpig/Coop
When you see the bright blue food truck covered in Looney Tunes-esque farm animals, you better run to get in line. Cowpig and their crispy, juicy smash burgers have become a local favorite. They have all kinds on their menu including their Cowmelt, a smash burger sandwiched between pieces of Texas toast, complete with fixings like green chiles, caramelized onions, bacon, Swiss cheese and CowPig sauce.
If you’re craving a burger and can’t find their truck, don’t worry. Their brick-and-mortar chicken location Coop, 429 N. Fourth Ave., also sells their beloved smash burgers.
Cowpig uses fresh ground beef from a local butcher for its smash burgers, making sure it’s cold when the patty is pressed into the griddle, so it gets a nice crisp.
Daddyburger
Since 2023, Daddyburger has been slinging burgers and gelato in Boxyard, the popular Fourth Avenue bar and food court at 238 N. Fourth Ave. All of their "daddyburgers" are made with 100% Angus beef and served with gooey American cheese, caramelized onions and their signature "daddysauce." They also have a beyond meat version that comes with vegan cheese.
Redbird Scratch Kitchen + Bar
Both Redbird locations, 2515 E. Sixth St. and 6444 N. Oracle Road, are like a smash burger heaven. Their burgers come with two patties that get seared and smashed on their flattop, achieving peak crispiness. From thick-cut bacon, to green chile, they have all kinds of fixings.
If you’re feeling real crazy, you can try their “Die In Your Sleep” 3X3 Burger, which is three burger patties, double thick-cut bacon, roasted green chiles, soft butter onions, American cheese, Redbird sauce AND triple cheese sauce.
Truland Burgers & Greens
People love Truland's burgers so much, it just opened a second location. At both sites, 7332 N. Oracle Road and 4821 E. Grant Road, they are all about cooking with natural ingredients, using products like Niman Ranch’s all-natural, antibiotic and hormone-free beef, fresh brioche buns, and Kennebec potatoes.
They have burgers on the menu that come with unusual toppings like fried egg, truffle mayonnaise, and roasted poblano chiles.
The poblano burger, left, with poblano chili and fried onions, and a classic cheeseburger, with tomato and grilled onion, on the menu at Truland, 4821 E. Grant Road.
The best part: you can pair your smash burger with a creamy milkshake.
