Ben Mazar’s relationship with the food industry began long before it became a career because it was a way of life. In 1986, on the sun-splashed stretch of Hollywood Beach, Florida, his father’s restaurant served as both classroom and proving ground. By the time Ben Mazar was just 16, he was already behind the scenes, learning the rhythm of a working kitchen, shaping patties, flipping burgers, and absorbing the unspoken lessons that only decades in hospitality can teach: consistency, hustle, and heart.
“I’ve been playing with burgers since the ‘80s,” said Mazar. “I’ve been around the restaurant business and culture my life, and I took my knowledge of burgers and sauces and knowing what to do to the next level.”
Those early days laid the foundation for a journey that would span every corner of the dining world. In 2013, Ben Mazar took a defining step forward, opening his own kosher restaurant in Boca Raton. The concept quickly found its audience, with one menu item rising above the rest—the burger. It became the restaurant’s signature and top seller, a nod to the craft he had been refining since his teenage years on Hollywood Beach.
By 2021, his experience and ambition scaled even further. He expanded into Orlando, opening six restaurants in a single year, including a dedicated burger spot that showcased his deep understanding of both flavor and operations. It was the culmination of decades spent mastering the industry from the ground up.
“Smash burgers were really taking off and were becoming the new style,” said Mazar. “But if I can mix it with my sauces that I specialize, having the perfect bun, and perfect pickle, and using the three cuts of meat like the chuck, brisket, and short rib, that’s 100 percent black angus, I knew that taking a bite would be like wow.”
From laid-back beachfront eateries to polished fine-dining rooms, and from intimate neighborhood restaurants to high-volume hotel operations, Ben Mazar has truly seen it all. His story is one of evolution, endurance, and an unwavering commitment to quality. It’s proof that when passion meets experience, even something as simple as a burger can become a legacy.
Professionally, Ben Mazar had reached the pinnacle of hospitality leadership, serving as Director of Food & Beverage at Trump International Hotel in Sunny Isles Beach, overseeing high-level operations in one of South Florida’s most demanding luxury environments. Yet even at that height, the pull of something more personal grew stronger. He walked away from the corporate polish and large-scale hotel world to chase a vision rooted in authenticity and flavor.
“I spent years perfecting burgers,” said Mazar. “The sugar from the bun, the sour from the pickle, and people are loving them.”
That leap of faith became Benny’s—a burger-driven passion project built on decades of experience, backyard perfection, and a lifelong love of hospitality. Benny’s Smash Burgers isn’t just another burger concept; it’s the full-circle story of a kid who learned the craft at his father’s side, perfected it at home for the people he loves most, and ultimately brought it to the public with intention, soul, and purpose.
“From my understanding, the first burgers were actually smash burgers,” he said. “Maybe like a hundred years ago, for employees, and when people had a break at work, they needed the food to go out fast, and they gave them small thin burgers because they cook fast. But the smash is now coming back big.”
For years, Ben Mazar’s home was the testing ground for what would eventually become something much bigger. His kids and their friends lined up for his home-style smash burgers, dripping with flavor and finished with a closely guarded secret sauce. These weren’t menu experiments or focus-group tastings; they were moments of pure joy, shared at the family table, where laughter and second helpings were the only reviews that mattered. That feeling—simple, honest, and unforgettable—is what truly sparked the dream.
At Benny’s, the smash burger arrives like a moment you don’t rush. Thin patties are pressed hard against a sizzling griddle, their edges laced with a deep, crackling crust while the center stays impossibly juicy. Melted cheese drapes over the beef, pooling into every nook, while soft, toasted buns cradle it all, making it pillowy on the inside, lightly golden on the outside.
“The service was excellent,” said Kallista Nguyen. “Everyone was kind, attentive, and welcoming. I got the mushroom burger, and he got the classic burger. Both were made extremely well. The smash burgers had crispy edges, and my mushroom burger was loaded with bacon, which was a huge plus.”
Crisp pickles cut through the richness with a bright snap, onions add a sweet, savory bite, and every layer feels deliberate, balanced, and indulgent. Alongside it, a basket of hot, golden French fries delivers that perfect salt-and-crunch contrast, begging to be dipped, while a thick, old-school milkshake that’s cold, creamy, and nostalgic brings it all home.
“Everyone loves the burgers,” he said. “But the Benny’s [Fav.] Slider is also a favorite, and it’s chicken that I put in buffalo sauce with the coleslaw or mac and cheese with pickles and the garlic aioli that I make. That’s my favorite sandwich, and if we’re talking burgers, it’s the Miami Spice burger with jalapenos, onions, and a spicy cheese we do.”
The milkshakes at Benny’s are indulgence in its purest form—thick, velvety, and unapologetically rich, poured cold and creamy with a nostalgic diner-style finish that demands both a straw and a spoon.
“It’s really-really creamy,” said Mazar. “Like our strawberry shakes have real frozen strawberries, and we also do Nutella shakes, with some people asking for a mix of Nutella with cookies and cream, which is my number one seller.”
Then there’s the sleeper hit, the poutine. Often overlooked, it’s a crave-worthy masterpiece with crispy fries smothered in savory gravy and melty cheese. It’s creating a comforting, indulgent bite that quietly steals the spotlight for those in the know.
“I spent a few years in Montreal,” said Mazar. “People expect burgers but are surprised how good this is, too, and people are coming back for it.”
At Benny’s Smash Burgers, nothing is rushed, nothing is frozen, and nothing is done halfway. The beef hits the grill fresh, sizzling on contact, releasing that unmistakable aroma that signals something real is happening. Every burger tells the same story of being crafted with intention, seared to perfection, and served at its peak, when flavor and texture collide in that first unforgettable bite.
“I’m getting people coming here from Boca Raton, Coral Springs, and even North Miami,” said Mazar. “They said they’d tell people how great the food is. Even someone saw reviews, and they were visiting from Texas, and they decided to come to us.”
While Benny’s feels deeply personal, rooted in family, memory, and muscle-earned experience, its future is anything but small. With momentum building and plates leaving the kitchen cleaner than they arrived, the brand is quietly setting its sights on new horizons. New locations may be on the way, but the promise remains the same: fresh meat, honest food, and a smash burger worth chasing wherever the road leads next.
“Nowadays, everyone wants to work from home or drive an Uber, and make a few dollars online with like digital coins,” said Mazar. “To find employees that are dedicated was hard, but they’ve been with me, and I’m very impressed and grateful. We’re going to have a burger of the month and a shake to go with it, and it’s all about having fun with the food, let the customers enjoy, and we’ve had customers start dancing to the music we play. We want you to come out with good food and a good smile.”
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