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✔️Breakfast ✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out
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Hours
| Friday | Closed |
| Saturday | Closed |
| Sunday | 9 AM–2 PM |
| Monday | Closed |
| Tuesday | 5–9 PM |
| Wednesday | Closed |
| Thursday | Closed |
Address and Contact Information
Address: 1994 37th Ave, San Francisco, CA 94122
Website: https://www.maillardssf.com/
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Maillards Smash Burgers | Outer Sunset SF
Crispy, juicy smash burgers at the Outer Sunset Farmers Market on Sundays and Heritage pop-ups on Tuesdays.
maillards.sf – San Francisco – Instagram
9.9K+ followers · 89 posts · San Francisco Outer Sunset Farmers Market Every Sunday 9AM – Sold Out! Tues @ Heritage Restaurant (5pm-9pm)
smashburger popup Maillards to open inside a new Outer Sunset …
What is the best charcoal broil burgers in SF, anyone?
Reviews
Bay Area Reviews
What a delicious smash burger. Only open five hours a week at the outer sunset farmers market, I had to plan my Sunday around having this burger. Ordered at 1030 am for a rare brunch burger. It was definitely worth it. Meat was smashed and crispy, and the bun of the burger was soft and tasty. I definitely recommend checking out this pop up burger shop if you can make it.
… moredrawonnoodles
I think it’s a tad bit expensive for a stall at a farmer’s market with no seating. I’m patiently waiting for them to open a brick and mortar. I spent $34 on two burgers, 1 fry, and 1 drink and I had to wait 30-40minutes. Then I had to sit on the sidewalk. But wow I hate that this is my favorite stall at the farmer’s market. I feel bad for not trying the other delicious food because I keep coming back to Maillards. Their burger is what I think a smashburger should taste like. Crispy patty in a burger that’s not too greasy. The flavors of the spicy burger is also pretty well made.
… moreMike Ryker
The spicy burger is so good. Crispy beefy burger, tangy sauce, peppers all tucked in a cozy wrapper. Perfect to munch while you walk.
… moreBlake Ogden
Get there early, like at opening. Line builds up but moves reasonably quickly. My rankings reward those with fewer ingredients. This one keeps it (relatively) simple with cheese, sauce, pickles and caramelized onions. Ratios were perfect. Amount of meat is also ample while not being too filling. Potato bun held all together ensuring not too messy. Crispness of the patty shined through on the edges of the burger, giving some contrasting textures and flavors. All in all absolutely delicious for $12 hours
… moreAbdulla Jasem
I wanted to hate this place and say it was just hype, but I couldn’t. I tried it twice and each time it was delicious. Sure, the lines can get long, but it took me an acceptable 30-40 minutes from lining to eating both times (I wouldn’t wait much longer than that). It was a very well balanced burger, from cheese, pickles, shallots, patty width, buns, etc. The fries here are pretty good and the sauces are interesting. The patties are smashed very well and the meat quality is better than your standard smash burger. You can see the chefs doing their thing live.
I actually have a theory for why Maillards smash burgers are smashier and better Maillard reaction’ed than others. It’s the wind.
Ok, hear me out. I make smash burgers at home and always wanted to try this. When you smash your cold patty on a hot pan, the water content in the patty evaporates rapidly and tries to escape from below the patty to the sides, which decreases the potential to have lacier edges and better Maillard reactions because of the water content. I always thought to myself: “what if I could blow away or vacuum this vapor?” That way, I could achieve a crispier, lacier, more Maillard’ed patty with minimal water interference. So, maybe this is what’s happening here? I have a weird and unjustified level of confidence in my (full of hot air) theory. For those who tried it at the bar, where was it smashier? I’d bet it was smashier at this outdoor location.
One thing about Maillards that I would appreciate seeing is a cleaner, more organized workspace, but I understand if it’s a bit chaotic since this is not a brick-and-mortar store and it’s Sundays only. Still, they should have a good understanding of how things flow by now.
… moreI actually have a theory for why Maillards smash burgers are smashier and better Maillard reaction’ed than others. It’s the wind.
Ok, hear me out. I make smash burgers at home and always wanted to try this. When you smash your cold patty on a hot pan, the water content in the patty evaporates rapidly and tries to escape from below the patty to the sides, which decreases the potential to have lacier edges and better Maillard reactions because of the water content. I always thought to myself: “what if I could blow away or vacuum this vapor?” That way, I could achieve a crispier, lacier, more Maillard’ed patty with minimal water interference. So, maybe this is what’s happening here? I have a weird and unjustified level of confidence in my (full of hot air) theory. For those who tried it at the bar, where was it smashier? I’d bet it was smashier at this outdoor location.
One thing about Maillards that I would appreciate seeing is a cleaner, more organized workspace, but I understand if it’s a bit chaotic since this is not a brick-and-mortar store and it’s Sundays only. Still, they should have a good understanding of how things flow by now.
Matt B
Excellent breakfast sandwiches from a buzzy burger place at the Outer Sunset Farmers Market weekly on Sundays. The waits are long, and the lines are longer, which is a testament to the deliciousness of the food.
The breakfast sandwich was smashed pork (their thing is smashed burgers) on a biscuit with eggs and honey. And the honey really steals the show add depth and contrasting the saltiness of the pork.
They also make a pretty great lemonade as well.
… moreThe breakfast sandwich was smashed pork (their thing is smashed burgers) on a biscuit with eggs and honey. And the honey really steals the show add depth and contrasting the saltiness of the pork.
They also make a pretty great lemonade as well.
Lamarrathon
I’m not joking when I say this is the best smash burger I’ve had in California! Perfectly cooked seasoned burger, with high quality meat. I would wait every weekend if I could. Beware: the lines can be daunting! If you get there too late, they run out of patties. So my advice, get there before 11am and have patience.
… moreE Lee
Went to heritage bar for their pop up on a Tuesday and it was packed obviously for good reason. Double was better than spicy for me. The chicken nuggets were good.
… moreMatt Lim
I went to the pop up in Dogpatch (Olfactory brewing), and got the spicy one. It’s similar to the normal one, but has some sautéed jalapeños and jalapeño aioli. It’s the best smash burger I’ve had, and I even like it better than the much more expensive Niku burger (although it has been a while since I’ve had that).
The tallow fries are also amazing, much more savory than normal fries.
… moreThe tallow fries are also amazing, much more savory than normal fries.
Brushem Teeth
Very decent smash burger. One patty was 10 $. Not worth a total wait of 40 minutes on a Sunday noon, though. Next time, please fire up both grills and maybe also have two cashiers. Also please have reusable dishes, you produce a lot of waste.
… more