The first thing that hits you upon entering the intimate space of Dan’s Burgers in Dharmawangsa is the wafting scent of cooking beef, alluring diners in the way that only good, greasy grub can do. It’s a surefire way to get the appetite going and an on-the-nose hint (pun intended) of the burger joint’s philosophy.
“We believe that what makes a burger is all about what’s between the bread—the beef,” said Danu Putranto, the ‘Dan’ behind the name. “Yes, we do have chicken options, but we call them sandwiches.”
Danu co-founded the establishment with childhood friends Raffy ‘Rafto’ Hartanto and Nadhif Basalamah, a journey that began with doing pop-ups at culinary events across the city. Inside the compact sunlit room, a long bar stretches from the entrance to the back, separating the open kitchen from the diners while serving as the counter where people dig into their burgers and fries. It’s the only seating available within the joint, putting the customers face-to-face with the cooks.
“Other than making the most out of the available space, we wanted to stay true to our pop-up root, where we can talk directly to our customers and discuss a thing or two about burgers,” explained Rafto.
These conversations would naturally flow back towards the beef, which takes up the focus of their R&D. Having experimented with dry-aged meat to explorative styles like the Oklahoma burger (where thinly-sliced onions are pressed into the ground beef on the flat-top grill, flavouring the beef with their steam), Dan’s Burgers finally found their calling in the straightforward Californian-style smashburgers. “The more simple it is, the harder it is to hide bad quality beef, and the easier for you to showcase your technique,” shared Danu.
In their signature Classic Smashburger, the smashed patties are seasoned only with a specific brand of kosher salt (Diamond Crystal, for its umami character), and sandwiched between plain buns alongside a deliberately simple combination of American cheese, grilled onions, pickles and their thousand island-like special sauce “to further highlight the quality beef.” And it works; the house-blend patties easily take the spotlight on the palate, displaying a satisfying mix of textures where they’re crisp along the edges and tender at the centre.
When not in the mood for smash burgers, the California Cheeseburger is a worthy alternative. For this one, the hand-pressed beef patty is balanced with lettuce, slices of tomato and a touch of pickled chilli peppers that adds a brighter note to the flavour. Pair it with the housemade Black N White (chocolate and vanilla) milkshake and the hand-cut Animal Fries, topped with melted American cheese, caramelised onions and the special sauce, to really go all in with your meal.
Given the small space at Dan’s Burgers, customers typically don’t linger after finishing their meals. But despite the short timeframe, the intimate setup fosters a welcoming atmosphere where most diners, from young professionals on lunch breaks to mothers stopping by after school pickups, are often intrigued to learn more about their burgers. This curiosity leads to a deeper appreciation for the American dish, which, as more independent burger joints like this one emerge in the city, has moved beyond its fast food association in the past.