Then, we headed to Jack in the Box’s test kitchen to learn all about the creation of the Smashed Jack patty.
Jack in the Box’s kitchen went through 60 different versions before landing on the final Smashed Jack, which took two years to develop.
“I don’t know how many I’ve tried of these,” Ostrom said. “I think there was a year straight of every three weeks, trying different patties, different blends of meat, different types of ways we’re going to cook it.”
The Smashed Jack features a loose-grind, quarter-pound, smashed-style beef patty, which Ostrom said was prepared at a factory off-site that used a “first-of-its-kind piece of equipment.”
While fast-food giants such as McDonald’s are experiencing “shrinkflation,” Ostrom said the Smashed Jack was the biggest and juiciest patty on the chain’s menu.
And unlike other Jack in the Box burgers, which are seasoned on the grill in the restaurant, Ostrom said the Smashed Jack patty was seasoned at the factory to ensure consistent flavor.
“By doing this, it allows it to be more consistent, more flavorful; every burger you get will have this amazing flavor, taste, and juiciness,” he added. “And that’s what we really wanted to do; we wanted to make the best burger.”
