Hashburger Strain Feminized Marijuana Seeds

Where Hashburger comes from

Hashburger strain belongs to the Burger family, a line of savoury, garlic-heavy indicas that started with Donny Burger. The most widely cited pedigree crosses Han Solo Hash Plant, itself Han Solo Burger bred to Black Triangle Kush, with Double Burger, which is Donny Burger taken back to GMO. Follow the tree far enough and you find GMO, Chemdawg, Larry OG, Triangle Kush and an old hash plant line, which explains both the onion and fuel in the nose and the sheer volume of resin on the flowers.

A second listing circulates under the same name, pairing Mob Boss with Han Solo Burger, and the spellings Hashburger and Hash Burger are used for both. The versions agree on what matters: an indica lean, a savoury terpene profile and trichome heads big enough to make solventless extractors pay attention. That reputation peaked in 2025, when Hashburger was named strain of the year by a major strain database, a year after a silver placing for THCa at the California State Fair.

Hashburger strain effects and experience

The first few minutes are warmer and brighter than the smell suggests: a mild euphoric lift, a loosening of the jaw and shoulders, and a feeling that the working day is properly over. Within half an hour the hash plant side takes charge, settling a deep, even heaviness through the limbs that stays put for two to three hours. Focus drifts, conversation slows, and the evening tends to end on the couch with a snack.

With THC running from 20% to 30%, and some lots reported higher as THCa, Hashburger is firmly a late-day strain. Red, dry eyes and a dry mouth are the usual side notes. One small session tells you more than a lab sheet ever will, so start light and give it a full thirty minutes before deciding on more.

Hashburger flavour, aroma and appearance

Open the jar and the first impression is a hot skillet: garlic, sweet caramelized onion and cracked black pepper, followed by a sharp diesel note and a faint ammonia funk straight from the GMO side. Some phenotypes add citronella or a lemon rind edge. The smoke is thick and savoury, earthy and peppery on the inhale with a lingering umami finish that some smokers compare to a charred steak. Myrcene, caryophyllene and limonene are the leading terpenes, with humulene in the background, and total terpene content often runs 2% to 3.5%.

The flowers are classic OG cones: dense, tapering spears with tight calyxes, bright green with dark purple patches and tan to amber pistils. The trichome heads are large and bulbous, which is what makes Hashburger such a strong performer for ice water hash; fresh frozen material from good plants is reported to wash at 4% to 6%. Plan on a carbon filter that is sized up, not just adequate, and read our guide to controlling cannabis odour before the flip.

Growing Hashburger in Canada

Indoors

Hashburger is a moderate grow mostly because of its stretch and its smell. Plants roughly double after the flip, so a three week veg and a flip at 40 to 50 cm keeps a finished plant at 90 to 150 cm in a standard tent. It is a hungry plant in mid flower: raise nutrient strength through weeks three to six and watch for yellowing in the lower fan leaves, a sign it wants more nitrogen and magnesium. Hold day temperatures at 23 to 27 degrees and humidity at 40% to 45% once the spears fill in. Most plants want 60 to 70 days, though a few finish closer to 56.

Outdoors, by region

Because some phenotypes need up to ten weeks, Hashburger is an outdoor plant for coastal BC and southern Ontario only. In the Lower Mainland, the Saanich Peninsula and the Sunshine Coast, start seeds indoors in April, transplant in late May and plan for an early to mid October harvest, with a clear plastic cover over the plant for the final two weeks of rain. In the Niagara region, Essex County and along the north shore of Lake Erie, a sunny site with good air movement usually brings it in by the first or second week of October. Everywhere else, from the Prairies to Newfoundland, grow it in a tent or a greenhouse where you control the finish; our fast flowering seeds guide lists savoury options that wrap up sooner outdoors.

Height and training

Top at the fifth node, then pull the four to six main branches outward with soft ties and fill a trellis net before the flip. The OG side tends to build one dominant cola if left alone; spreading the canopy evens out bud size and stops the top spears from shading everything below. Defoliate lightly at day 21 of flower to open airflow through the middle of the plant, and add a second net or bamboo stakes by week five, because the dense cones get heavy.

Flowering and harvest cues

Pistils tend to darken well before the resin is ready. Start checking trichomes with a loupe around day 56, and harvest when most heads are cloudy with 10% to 20% amber for the full sedating effect. Hash makers often cut a few days earlier, while the heads are cloudy, intact and bulbous, and freeze the material immediately. For smokable flower, hang whole branches for 12 to 14 days at 60% humidity and around 18 degrees; over three weeks of curing the garlic softens and the pepper sharpens.

Hashburger yield indoors and outdoors

A trained indoor canopy under a good LED returns 450 to 600 g/m² of dense, heavy cones that lose little weight in the dry. Outdoors in a full coastal season, a plant in a 50 to 80 litre pot or a good garden bed can give 500 to 800 g. The real bonus is resin: Hashburger is one of the few strains where the trim and the smaller lower buds deserve as much attention as the tops, since they wash or press into a surprisingly large return.

Who Hashburger is for, and who should pick something else

Grow Hashburger seeds if you love savoury garlic and fuel strains, if you make ice water hash or rosin at home, or if you want a heavy evening indica with a story behind it. It suits growers with at least one run behind them, a tall enough tent and a carbon filter they trust.

Pick something else if you prefer sweet or fruity flavours, if your grow space cannot contain a loud smell, or if you are planning an outdoor garden on the Prairies. A shorter dessert indica such as Biscotti is the gentler place to start.

How Hashburger compares

Donny Burger is the family’s founder and a grandparent of Hashburger through Double Burger, with a brighter lemon peel finish and slightly less pepper. GMO supplies the garlic backbone, but grows taller and takes longer to finish. Hash Plant shows where the earthy, resin-first side of the name comes from, in an older and simpler form. Browse our indica feminized seeds for more heavy evening strains.

Frequently asked questions about Hashburger

What is Hashburger strain a cross of?

Hashburger is most often listed as Han Solo Hash Plant crossed with Double Burger. Han Solo Hash Plant comes from Han Solo Burger and Black Triangle Kush, while Double Burger is Donny Burger backcrossed to GMO. A less common listing names Mob Boss x Han Solo Burger, and both versions share the same savoury, resinous character.

Is Hash Burger indica or sativa?

Hash Burger is an indica dominant hybrid, usually described as about 60% indica and 40% sativa. It opens with a short euphoric lift, then settles into a heavy, relaxing body effect that most people save for the evening.

What does Hashburger smell like?

Hashburger smells like garlic, caramelized onion, cracked black pepper and diesel, with a faint ammonia funk. Those savoury notes come from its GMO and Donny Burger ancestry, and they get rounder after a cure of three weeks or more.

Why is Hash Burger strain of the year?

Hash Burger was named 2025 strain of the year for its rare mix of high potency, loud savoury flavour and heavy resin production. Solventless hash makers prize its large trichome heads, and that demand helped it spread quickly through 2024 and 2025.