Griddle is hot · Portland, OR

Smashed.Crispy.Not sorry.

Two thin patties pressed hard onto a 230°C flat-top until the edges go lace-crisp, American cheese melted in, potato bun toasted in beef fat. That is the whole religion.

Order for pickup See the menu

$11.50The Ruckus double

4.81,264 reviews

1 AMFri & Sat close

Double cheeseburger with melted cheese on a toasted bun

The Ruckus

$11.50

Two smashed patties, double American cheese, pickles, shaved white onion, Ruckus sauce, potato bun.

Best seller

Single cheeseburger with lettuce and tomato

Single Fiddle

$8.00

One patty, one slice, pickles and mustard. The purist order. Add a patty for $3.

Spicy burger with sauce dripping on a wooden board

Hot Honey Riot

$12.50

Double smash, pepper jack, pickled jalapeño, chili-honey drizzle, crunchy fried shallots.

Spicy

Bacon cheeseburger with crispy bacon strips

Bacon Jam Brawl

$13.00

Double smash, aged cheddar, slow-cooked smoked bacon and onion jam, garlic mayo.

Plant-based burger with fresh greens on a seeded bun

Mushroom Mutiny

$11.00

Two smashed king oyster and black bean patties, smoked gouda, charred onion, herb mayo.

Vegetarian

Triple Threat

$15.00

Three patties, three slices, everything on it. Comes with a knife you will not use.

Big

Mon to Thu · 2 PM to 5 PM

Lull Hour Combo $13

The Ruckus, shoestring fries and a lemonade or soda. The griddle is quieter and so are we.

Grab the combo

Method

How a smash happens

Ninety seconds, one heavy press and zero shortcuts. You can watch every step from the counter stools.

Ball it

Fresh 80/20 chuck and brisket, rolled into 70 g balls each morning. Never frozen, never pre-formed.

Press it

Onto a 230°C seasoned flat-top, pressed thin with a weighted iron for ten full seconds.

Crust it

Left alone until the edges turn brown lace. Scraped up with every bit of crust intact.

Stack it

Cheese, steam lid, beef-fat toasted potato bun, sauce, pickles. Wrapped in paper, out the window.

0patties smashed this year

0average griddle-to-window time

0years on SE Division

Behind the griddle

Sauce bar

Four sauces. Zero secrets.

We make every sauce in house, in small batches, twice a day. Ask and we will tell you exactly what is in them.

Ruckus sauceMayo, yellow mustard, chopped dill pickle, smoked paprika.
Chili hot honeyWildflower honey infused with three dried chilies and cider vinegar.
Roast garlic mayoA whole head of slow-roasted garlic per jar, plus lemon.
Chipotle ranchButtermilk ranch with smoky chipotle in adobo. For rings and fries.

Warm industrial restaurant interior with counter seating and pendant lights

Since 2019From cart to counter

Our story

Started as a cart. Still acts like one.

Ruckus began as a food cart in a gravel lot on Hawthorne, one griddle and a generator that died every Friday at 9 PM.

Dee Okoro had cooked lines for twelve years and wanted something simpler: one great burger, made fast, for a fair price. The line got long enough that the neighbours started bringing folding chairs. In 2019 we moved into a former bike shop on SE Division and kept the cart energy: loud playlist, open griddle, paper wrappers, no fuss.

Dee Okoro, founder · Fair wages, shared tips, fryer oil turned into biodiesel

Evidence

Shot on the counter

Juicy double smash burger close-up with dripping cheese — The Ruckus

Burger and fries served on a tray — Combo tray

Cheeseburger with crispy edges held in a hand — Lace edges

Busy restaurant dining room in the evening — Friday 11 PM

Thick milkshake in a tall glass — Burnt caramel

The crew

Hands on the iron

Small team, big press. Say hi through the window, they will probably shout back.

Dee Okoro

Founder · Head griddle

Twelve years on restaurant lines before the cart. Still works the Friday late shift.

Marco Vela

Sauce boss

Invented the hot honey by accident and has been refining it ever since. Runs prep from 7 AM.

Jun Park

Shake lab

Former pastry cook. Responsible for the burnt caramel and the monthly secret shake.

Word on Division

People keep coming back

Those crispy edges are the real deal. I have tried every smash burger in town and this is the one I bring visitors to. Dirty fries are dangerous.

Aaron L.Richmond, Portland

They catered our office party of 60 with a pop-up griddle in the parking lot. On time, friendly, and the Mushroom Mutiny converted half our vegetarians into regulars.

Priya R.Office manager, Central Eastside

Midnight on a Saturday, a Hot Honey Riot and a burnt caramel shake. Staff were having as much fun as we were. Exactly what a burger joint should feel like.

Tess M.Sellwood, Portland

4.8

Average from 1,264 reviews
Across delivery apps, maps and our own order page

Good questions

Before you roll in

Anything else, send a message on WhatsApp. We answer between orders.

Do you take reservations?

No, it is first come, first served at the counter and 34 stools inside plus a covered patio. Groups of 8 or more can message us a day ahead and we will hold the long table.

Can I order ahead for pickup?

Yes. Use the form below or call us. Pickup orders skip the line through the side window marked with the yellow arrow. Usual wait is 10 to 15 minutes.

What about allergies and gluten?

Gluten-free buns are available, but everything is cooked on shared surfaces and our fryer handles battered items, so we cannot guarantee a gluten-free or allergen-free meal. Tell the window and the cook will change gloves and clean a griddle section.

Is there a vegetarian or vegan option?

The Mushroom Mutiny is vegetarian and can be made vegan with vegan cheese and herb mayo. Fries, slaw and lemonade are vegan too.

Do you cater events?

Yes, from 30 to 300 guests. We bring a mobile griddle and two cooks, starting at $16 per guest for burger, side and drink. Choose "Catering" in the form and tell us the date.

Skip the line

Smashed.Crispy.Not sorry.