DadVan Smashburgers

These are the best smashburgers in Southampton. We've chosen the very best meat, the best bread that's baked fresh every morning. We make many of our own sauces, we offer several different fresh cheeses. The bread is toasted with butter, and the meat is smashed to perfection, seasoned, and served with a bit too much cheese. Perfect.

Smoked Boneless Pork Dino Ribs On Beef Oil Fries

These ribs are fall-apart. They are trimmed for fat, brined, then dry rubbed, and finally smoked low and slow for 8+ hours. The barbecue sauce is made by hand, and we add coffee from Blue Hour, Winchester, to give it that special twist. Get ready to get messy.

Chickens in the smoker

Brined, covered in our dry rub, and smoked for 5-6 hours until they are fall-apart. The chickens can be sold as 1/4 and 1/2 portions, cheesy quesadillas, smoked chicken salad and salad wraps etc. The 1/4 and 1/2 chickens are amazing with the Huancaina sauce!

20hr Smoked Brisket+Tomato

We smoke the brisket and the tomatoes, and then combine them and carry on in the smoker until the meat is soft like butter. It's very juicy, and soaks into the parmesan crusted dinner rolls.

The Smoked Wagyu Burger

The only non-smashed burger we do. 1/3lb of very juicy wagyu burger, dried and cool smoked in oak. We then cook it slow on the flat top to give it a really good crust. It's served with smoked cheddar and chipotle mayo. We can't always get the genuine wagyu mince so this item isn't always on the menu.

[Upcoming] The UFO Burger

This originally Korean idea will soon be an important part of DadVan's menu. The bun is effectively sealed around the edge, and the outside is toasted a little crunchy. Sealing the outside will allow us to add more cheese and condiments to the burger, without it splooging all onto your lap. For next level, we can also toast cheese onto the outside of the bun, or spray with chilli oil to get a tigerbread finish on the outside. We are currently testing all sorts of amazing things, including full English, gammon roast (including gravy and the trimmings), Naan tikka UFO, Monte Cristo sandwich, and lots more.

Beef and Rapeseed Oil Fries

We use a mix of beef shortening and cold pressed rapeseed oil for our fries. It's hideously expensive and not suitable for vegetarians or vegans, but the beef has a next level amazing flavour, and has a much higher smoke point than vegetable oil which lets us add another 20-30 degrees C to the oil. That higher temperature makes our extra skinny fries extra crispy, and they stay crispy even when cold.

The Fish Sandwich

A family favourite. A very fresh Plaice or (in this case) Sea Bass fillet, breaded, and served in a York bun with lettuce, tomato and fresh made tartare sauce. The crispy hot fish contrasts the cool tartare and salad, and the tang of the capers works perfectly with the fried fish. This is the surprising "oh wow!" dish that you were't expecting.

[Upcoming] UFO Triple Smash burger, with Emmental and Cheddar

Brisket+Tomato before the smoke process

Double Smashburger with bacon and Melinda's Ghost Chilli sauce

[Testing] Pork Dino Ribs with crunchy crackling

Wagyu burgers in the smoker

Smoked Chicken Loaded Fries (Large)

This is a large fries with hot cheese sauce, chopped fresh-smoked chicken, bacon bits, crunchy potato sticks, and crispy fries onions. Mushrooms, huancaina sauce, caramelised onions etc are options for this dish.

Shaved Beef Rib Loaded Fries (Large)

We've shaved a roasted beef rib reeeeally thinly. We take a large portion of fries, add shredded mature cheddar, hot cheddar sauce, bacon bits, lots of shredded beef, our coffee barbecue sauce, and crunch onions on the top.

The Mushroom Double Swiss Smashburger in progress

The mushroom double swiss smashburger is two patties of steak mince, each topped with two slices of swiss cheese, mushrooms and a tasty mushroom sauce (not shown).

Testing burrito

[Testing] Smashburger bread rolls

We tested various fresh made bread rolls from around Southampton. With and without sesame seeds, and sourdough, brioche, potato bread, tiger bread, focaccia and more. Matt's Bakery (in Boyatt Wood) white bread rolls quality and flavour were by far the best.

UFO Burger Presses

The van is built.

This shows the inside before drinks fridge and food fridges added.