01 / 05 · The crown
Brioche bun
24hslow-proofed dough, baked at dawn
Milk, butter and free-range eggs, proofed overnight so the crumb stays soft while the glaze turns mahogany on the griddle.
Firing up the grill
Riyadh · Smash house since 2019
Charcoal-seared smash burgers on 24-hour brioche. Built layer by layer, gone in seconds.
A 3D JAMRA Classic burger turns slowly beside the headline. It is made of a sesame brioche bun, fresh lettuce, vine tomato, aged cheddar and a smash patty.
Anatomy of a smash
Keep scrolling. The JAMRA Classic comes apart one layer at a time.
Butter-glazed, sesame-crowned, toasted to order.
Crisp iceberg, washed and torn every morning.
Sun-ripened, sliced thick, lightly salted.
12-month cheddar that drapes over the edge.
Smashed on 280°C steel for a lacy crust.
Brushed with our smoky JAMRA sauce.
01 / 05 · The crown
24hslow-proofed dough, baked at dawn
Milk, butter and free-range eggs, proofed overnight so the crumb stays soft while the glaze turns mahogany on the griddle.
02 / 05 · The crunch
6amdelivered, washed and torn daily
Ice-cold iceberg adds the snap that cuts through the richness. Never shredded, never sitting around.
03 / 05 · The juice
48hfrom the vine to your bun
Sliced a centimetre thick and seasoned with flaky salt, so every bite gets a bright, sweet pop.
04 / 05 · The melt
12moaged for a sharp, nutty finish
Laid on the patty the second it flips, then steamed under a dome until it slumps over every edge.
05 / 05 · The heart
180g100% beef, ground fresh every morning
Pressed hard onto 280°C steel for ten seconds. That's where the lacy, caramelised crust comes from.
Back together
38SAR
Our story
JAMRA means “ember” in Arabic. We started in 2019 with a single steel griddle, a borrowed food truck and a stubborn idea: the best burger is the simplest one, done perfectly.
We still grind our beef every morning, bake our own brioche and smash every patty by hand. No freezers and no heat lamps. Burgers go out the moment they're stacked.
“Smash it hard, flip it once, never press twice.”House rule nº1, on the wall of every kitchen
Visit us
| Sunday | 12:00 – 01:00 |
|---|---|
| Monday | 12:00 – 01:00 |
| Tuesday | 12:00 – 01:00 |
| Wednesday | 12:00 – 01:00 |
| Thursday | 12:00 – 03:00 |
| Friday | 13:30 – 03:00 |
| Saturday | 12:00 – 03:00 |
Open daily · Late-night griddle on weekends