Mayo 28 Burgers: Excellent Smash Burgers on Parc Avenue

A good smash burger starts with the meat. At Mayo 28, it’s ground fresh every day and delivered each morning, and everything else is made on site, right down to the sauces and lemonades. The small Parc Avenue storefront, for its part, is unassuming enough that you could walk right past it without a second thought.

Behind the counter are three former colleagues who met at the same restaurant eight years ago. Daniel Safi handles the concept, design and branding. Khaled Abdelfattah develops the recipes and looks after marketing. Khalil Harb takes care of construction and equipment. Together, they have opened café Tordu, the brunch spot 30 Février, Café Grace in Laval, and now Mayo 28.

The name works in two parts. Mayo, for mayonnaise, “an essential for a good burger” according to the whole team. Here, it comes in three flavours: chipotle, truffle and “signature,” their secret sauce. And 28, because May 28 is International Burger Day, with “Mayo” also doubling as “May.”

A former jewellery shop, the space sits between Saint-Viateur and Bernard. The idea is simple: a quick counter with a retro decor, for takeout or to eat in at one of the eight seats, that wants to become the neighbourhood’s meeting point, where Mile End students, workers and shoppers cross paths.

On the menu, the n˚28 and the Classique are the ones to try for smash burger purists. Everything is served on a Martin’s Potato Roll, as smash burger tradition dictates. The Truff, with its caramelized onions and truffle mayo, is for those with a bigger appetite. Their shoestring fries definitely stand out, nicely crispy and well seasoned. Pro tip: order one of their three mayo flavours to dip them in. To drink, there’s house-made iced tea or lavender lemonade. For dessert, Khaled was looking for a good option to eat on the go and settled on a carlota, a Mexican dessert made with whipped cream, sweetened condensed milk and cookies. His version is layered with Biscoff cookies and a touch of lemon, and served in a takeout container, so you can save a few bites for later.

Next time you’re heading up Parc Avenue, slow down in front of the little storefront between Saint-Viateur and Bernard: it hides a smash burger worth stopping for, served by people who share our love for a good house-made mayo.

Written by Marie-Ève Godin
Photography by Alison Slattery

Updated on September 09, 2026

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