Viral Miami Smash Burger Spot Sets Opening Date for Wynwood Shop

From Backyard Burgers to a Pandemic Sensation

Ted’s Burgers was founded by Teodoro “Ted” Armas, a Hialeah-born burger lover of Cuban descent. Armas helped kick off Miami’s pop-up smash burger craze in 2020, long before it became popular. From backyard cookouts to sold-out pop-ups across the city, including the one he was most known for outside of the former J. Wakefield Brewing in Wynwood, Armas built his following the slow way: obsessing over technique, refusing shortcuts, and letting the burgers speak for themselves.

Thanks to social media and word of mouth, Ted’s became Miami’s best-kept secret. Then, in 2021, he was named the winner of Burger Bash, a signature event of the South Beach Wine & Food Festival, by Guy Fieri. Three years later, Ted’s won New Times’ Best Burger award. Once Armas’ weekend-only pop-up at J. Wakefield Brewing ended in 2024, fans of his insanely delicious “OKC Fried Onion Burger” made with special “T” sauce and fried onions, and his “American Classic,” prepared to order with your choice of a single, double, or triple patty, followed Armas at his pop-ups around Miami. (By the way, the “OKC” burger was even better than I remembered it being.)

The permanent shop has been in the works since 2024, but Ted waited. He wanted the space and the details to feel right. And boy, did it pay off.

Ted’s Permanent Home Feels Fresh Yet Comforting

The new Ted’s Burgers takes over the former GoBistro space at 315 NW 25th St., right next to the Taco Stand. Inside, the room feels intentional without trying too hard. Grey-blue tiles anchor the space, textured walls carry a subtle lime wash finish, and the kitchen gleams with new appliances that mean business. There’s seating for about 50 guests split between indoor and outdoor tables, and more often than not, you’ll spot Armas himself alongside executive head chef Sergio Sotelo.

Sotelo, who now runs the kitchen, sees the Wynwood opening as a foundation rather than a finish line. “Foundationally, we’re just going to do what we do, and that’s the burgers,” he says, naming classics like the “OKC” and “AMC.” From there, the menu opens up. Beef tallow fries, fried in a blend of oil and water for extra crispness, take center stage. Shakes are coming, with rotating flavors every week or two, ranging from cookies and cream to salted caramel and café con leche, which Sotelo says will be a permanent addition to the roster.

More of a Diner Than a Burger Joint

The team is also leaning into drinks made entirely in-house, including fresh-squeezed Homestead lemonade and house-made sweet tea. “It’s going to be a little bit different,” Sotelo says. “We’re sharing that with people tonight.” He describes the bigger picture as something beyond a smash burger counter. “It’s more like a Miami diner. Miami diner has always been the vibe. It’s more than just a smash burger spot.”

That mindset is what separates Ted’s from the pack. I’ve watched Armas go from pop-ups to the big leagues, and make no mistake: he’s the reason why the word “smash burger” became part of the Miami lexicon. Doors open this Saturday at 11 a.m., and will operate Sunday through Thursday from 11 a.m. to 10 p.m., and Friday through Saturday from 11 a.m. to 12 a.m.

Ted’s Burgers. 315 NW 25th St., Miami; instagram.com/teds_burgers. Opening Saturday, December 20.