The Biggest Smash Burger Mistakes Beginners Make - And how to fix them!

  • Publicado el 10 dic 2022
  • Want to know what smash burger mistakes most beginners make? If your smash burgers are dry or overcooked or too large or they don't get that perfect burger crust, then this video is for you! I'll show you how to make the perfect smashburger on the griddle or flat top grill, from a simple hack to portioning out your meat to how to smash the burger.
    If your griddle smash burgers suck, and you're wondering what you're missing out on when everyone talks about how amazing smashburgers on the griddle are, then watch this and see how to make better smash burgers!
    Other Smashburger Videos to Check Out:
    My Wife Cooks Smash Burgers for the First Time: • Beginner Smash Bu...
    Easy Smash Burgers for Beginners (even if you don't have a griddle): • Easy Smash Burger...
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Comentarios • 589

  • Michael DeHart
    Michael DeHart Hace 3 meses +96

    Tip from a really old griddle/grill cook. Use non-stick aluminum foil on your smash press thingy. Wrap it around the smasher with the dull side down. You'll never need wax or parchment paper again. I've done 24 smash burgers at a time with non-stick aluminum foil on my heavy, cast iron smash press without having to change it out. Try it.

    • Tin Can O-Beans
      Tin Can O-Beans Hace un día

      @Bradley Tenderholt you don't want to have to peel burger off a cast iron smasher doodad every time you smash.

    • Buzzy Boehm
      Buzzy Boehm Hace un día

      @Jplay Sbay 😊

    • Anthony Workman
      Anthony Workman Hace 2 días

      Tried this and will be using parchment paper next time

    • iliketurtles
      iliketurtles Hace 5 días

      @NPC007 then don't

    • NPC007
      NPC007 Hace 5 días

      @iliketurtles not trying to eat aluminum

  • Abu Yousuf
    Abu Yousuf Hace 5 días +1

    I use a 6" drywall knife as my "spatula" to flip the burgers. Never had a tearout and works flawlessly every time. I found those long spatulas have a learning curve and this method takes the guess work out of it.

  • I Dontcomputer
    I Dontcomputer Hace 3 meses +45

    I like how you didn't just list the mistakes but you demonstrated them

    • The Flat Top King
      The Flat Top King  Hace 3 meses +5

      Yeah I give credit to my wife..all her idea...she said imagine being on her side on the griddle and watching a video on how...then you try and mess up...etc....

  • Tyson Thomas
    Tyson Thomas Hace un día +1

    Thank you for the tips. I just bought a Blackstone Griddle and this was my first time making smash burgers. Because of this video, I made the best burgers I have ever had in my life! My wife and kids loved them too!

    • The Flat Top King
      The Flat Top King  Hace un día

      man thats what is all about....thanks for letting us know Tyson

  • ItsmeBIGDmc
    ItsmeBIGDmc Hace 2 meses +4

    Man I wish I would have found your channel sooner. I got my first 36” griddle last week, seasoned it up and was so pumped for smash burgers and I completely botched it. Watching this video I literally made all of the mistakes you listed and showed minus having a group of people over, just the wife and kids. Thanks for showing what it takes and demonstration!

    • Coppulor
      Coppulor Hace un mes

      @Guy McPerson "them shits broke apart quicker than the League of Nations" 🤣🤣🤣🤣

    • Guy McPerson
      Guy McPerson Hace 2 meses

      Same. Just tried my griddle out with some smash burgers, and them shits broke apart quicker than the League of Nations. It was a massacre. All my friends I had invited over for it laughed at me. I haven't been that embarrassed since high school.

    • The Flat Top King
      The Flat Top King  Hace 2 meses

      Hey thanks for the support..yeah thats what we are about trying to teach you how to get better faster to help ya enjoy griddle cooking more...

  • LobsterLarry
    LobsterLarry Hace 10 días +1

    Ive practiced making smash burgers so many times that i had completely forgotten some of these problems that i definitely had as well. I just pushed through with just trying it a thousand times haha if all else fails practice makes perfect!

  • Jim Boothe
    Jim Boothe Hace 3 meses +6

    Neal you are a natural or well trained instructor. I’ve been grilling for decades but new to the griddle. You teach so many techniques that I’ve improved rapidly on food my wife and I enjoy. You and Amy keep up the great work and I’ll keep learning 😅

    • Neil Bailey
      Neil Bailey Hace 3 meses

      @The Flat Top King poo

    • The Flat Top King
      The Flat Top King  Hace 3 meses +2

      Thanks Jim that means a lot...of course you have no idea where you see yourself in life especially starting something new and I can guarantee I didn't see myself here ......but here I am and really love it

  • Loren Davis
    Loren Davis Hace 3 meses +8

    Thanks for the 1/3 cup measure tip! It was also good to see the lacing. I've done smash burgers once and it was a fail. This encourages me to try again. :)

    • The Flat Top King
      The Flat Top King  Hace 3 meses

      You are so welcome! Glad it was helpful...just try one at a time and learn as ya go...easy once you get a hang of it

  • Don Bluhm
    Don Bluhm Hace 3 meses +32

    I love the whole white bread thing! We very seldom had buns for anything! It was always white bread!

    • toeey1
      toeey1 Hace 2 meses +1

      Sliced white bread was great for poor mans pizza too

    • John C
      John C Hace 3 meses +2

      Funny how as a kid I hated a burger on white bread it was like being punished but now I do it now and then just because!

    • The Flat Top King
      The Flat Top King  Hace 3 meses +9

      Yeah absolutely...surprising more people dont do it..Sliced White bread for us was for everything...

  • Coleman the Vigneron
    Coleman the Vigneron Hace 3 meses +1

    Took a break from the video 20:04. Made my first smash burgers, including toasting the white bread, on the 6th use of our two burner Blackstone griddle. The 93% lean meat (with a few drops of peanut oil) performed perfect as per your instructions. Thanks! Next time will be to add slices of cheese along with a topping of sauteed onions, to suit.

    • The Flat Top King
      The Flat Top King  Hace 3 meses +2

      Hey thats great hear...yeah just use it as a canvas...make a burger sauce change up cheeses...ect..have a blest with em

  • igenmusic
    igenmusic Hace un mes +2

    Thankful to say my first couple of times I didn’t make that many of these mistakes. The one I was guilty of on my second run though was making too many at once. Makes for one chaotic scene-especially if you’re hosting! 😮 BUT, overall mine were a success.

  • r d
    r d Hace 3 meses +2

    I’ve never made them, and I don’t have a griddle. But the other night I thought I’ll try a smash burger like you make. I just did what you always do, but in a pan and made do with what I had. Turned out great! Also wanted to add, the fact you always SHOW what to do, personally helps me a lot. Thanks!!!

    • r d
      r d Hace 3 meses

      @The Flat Top King oh! i missed that one!! thanks, gotta watch that!!

    • The Flat Top King
      The Flat Top King  Hace 3 meses +1

      Hey in one of the videos mentioned we did that...smash burgers for beginners...
      we used a cast iron pan to simulate if you dont have a griddle
      Thanks for the kind words,,,

  • Cedar Oak Farm
    Cedar Oak Farm Hace 2 meses +3

    Perfect video for all levels of griddlers. A great training and coaching video for smash burgers. Adding garlic Texas toast really adds to it as well.

    • The Flat Top King
      The Flat Top King  Hace 2 meses

      uuuuuggggghhhhhh thats a great idea....texas toast patty melts

  • Jessy Cobb
    Jessy Cobb Hace un mes +1

    The bread worked exactly the same in our house growing up. I now do it to my kids without even thinking lol love all y’all’s videos! Great content keep bringing ‘em bud!

  • O’Shack Hennessy
    O’Shack Hennessy Hace 3 meses +2

    I agree about the speed comment. Not only for this meal but for everything on the flat top. That’s one thing that took me by surprise is how fast and hot this thing cooks. Definitely have to have all of your prep done and ready to go.

  • tim ohm
    tim ohm Hace 3 meses +3

    Neil and Amy thanks for all you do for this community. Your advice and guidance is always appreciated

    • tim ohm
      tim ohm Hace 2 meses

      @Linda Hubbard no they are propane griddles for outdoors, however electric griddles are made for inside and can produce the same

    • Linda Hubbard
      Linda Hubbard Hace 2 meses

      Is the griddle electric?

    • The Flat Top King
      The Flat Top King  Hace 3 meses

      Thanks so much Tim...we appreciate that...

  • OldeToga1
    OldeToga1 Hace 3 meses

    Great "technique tips" in this video...much appreciated! I agree with you...good bread is better than BAD burger buns. At the end, when you gave Amy a bite...she sounded like she was enjoying it so much..great job! Happy holidays to you and your family!

    • The Flat Top King
      The Flat Top King  Hace 3 meses

      Hey thanks so much...Happy Holiday to your family as well...thanks for the support

  • 32Jarrod
    32Jarrod Hace 2 meses +2

    I needed this video. When I made smashburgers for the first time, they did indeed suck. I saw a couple mistakes I made in this video. The second time around I got them pretty good. And they got better yet the third time. Learn from mistakes and keep at it.

    • The Flat Top King
      The Flat Top King  Hace 2 meses +1

      Man thats music to my ears...thanks so much for commenting..

  • Oddzilla
    Oddzilla Hace 3 meses

    Great video! I usually go about 2oz for my patties. 3 tops, depending on how much I have to use. I like the smaller patties since it's better to stack them up. :D

  • Tinmania
    Tinmania Hace 2 meses

    You are truly a smash burger expert. Outstanding and well done video.
    Just want to share, pre smashed some raw pre seasoned 80/20 other day, threw them on the very hot charcoal grill and got a different but equally awesome outcome. The juice and flavor was amazing.

    • The Flat Top King
      The Flat Top King  Hace 2 meses

      That is awesome! I absolutely love charcoal for sure...honestly its still my favorite

  • June Petr
    June Petr Hace 2 meses +1

    Great video. I and many other appreciate the effort and knowledge that went into sharing this information. I thank you. I am now a better ham burgerlar because of this video.

  • tim71ford
    tim71ford Hace 3 meses +2

    You guys are awesome. Thanks for this video. I’m new to the game and have made some great Oklahoma onion smash burgers. Need to try the mallard reaction without the onions in the way! I see you’re using the rectangular smasher. Why not the 8” round one? Thanks for all your videos. I love the Flat Top King (and Queen 😊)!

    • The Flat Top King
      The Flat Top King  Hace 3 meses +1

      Hey thanks Tim...honestly when I was looking for one I knew I wanted rectangle bece other than burgers most food has a rectangular shape...ribeyes., chicken breast, bread etc...

  • Brian McCrickard
    Brian McCrickard Hace 2 meses +1

    As a chef I actually approve your teaching. It’s simple chemistry with season infusion

  • Rod Pilcher
    Rod Pilcher Hace 2 meses +1

    Great video! Love your content. Ice been griddling for a while, and have had some issues like you discussed. Love the content! Appreciate you and your help! Griddle on!

  • jimmy2minutes
    jimmy2minutes Hace 2 meses +1

    Thanks for the tips. Smash burgers in the UK are getting big. Typically they use Brioche buns. Really soft and taste amazing. They really are perfect for smash burgers.

    • The Flat Top King
      The Flat Top King  Hace 2 meses +1

      The Brioche is our absolute favorite...nothing quite like it...

  • Mixwell1983
    Mixwell1983 Hace 4 días

    Gotta give you props for Cavenders seasoning, Im 39 and remember my grandparents always having it with the spices as a kid in the early 90s.. have a jar in my spice rack now but have never seen anyone mention it or use it. It is the bomb ap seasoning

  • David Jackson
    David Jackson Hace 2 meses +1

    Damn brother, I'm a pretty good griddler, but that was one fine video. Probably the best one I've watched in weeks, of any kind. Really brought back memories when you mentioned the many ways to eat white bread growing up, same here. Especially the part about tearing it up and putting gravy on top. Keep it up!

    • The Flat Top King
      The Flat Top King  Hace 2 meses

      Hey thats a great comment right there David...really appreciate that...thanks for the support

  • Basili Pujol Terrado
    Basili Pujol Terrado Hace 3 meses +1

    Thank you for the video Amy and Neal, it is always great to learn about the own mistakes. Could you do a video about how to cook smash burguer in normal pan in induction kitchen inside home? In winter the most of the days we can't use the plancha over here 🥶🥶🥶🥶

    • mark mallory
      mark mallory Hace 3 meses

      just because its winter doesn't the world doesn't stop ... enjoy the outdoors

    • The Flat Top King
      The Flat Top King  Hace 3 meses +1

      Well absolutely...we have one that resembled thisídeo.html

  • Bryan Ripple
    Bryan Ripple Hace 3 meses

    Yummy!! Can't wait to get our Bkackstone assembled, seasoned and into action. We enjoy watching you guys together.

    • The Flat Top King
      The Flat Top King  Hace 3 meses

      @Smoking TarHeel thanks

    • Smoking TarHeel
      Smoking TarHeel Hace 3 meses

      Congratulations on your new Blackstone. I've had a great time with mine.

    • The Flat Top King
      The Flat Top King  Hace 3 meses

      hey that's great Bryan...can't wait for ya...if we can help just reach out

  • WheelsUpRN
    WheelsUpRN Hace un mes

    Thanks so much! First cook in my Blackstone and first Smash Burger. I made a nice warm slaw with broccoli, cabbage, and mushrooms for on top and on the side.
    Had some trouble with getting the first few off the griddle but then I got the hang of it. They were a big hit with my husband, his twin, and Cosmo the cow herding pit bull.
    Thanks again!

  • The Bearded Italian
    The Bearded Italian Hace 3 meses

    21K views on this brother! Excellent points all the way around, and I am guilty of most of them! Absolutely love the use of sliced white bread and would really almost prefer that to a hamburger bun. Excellent job my friend.

  • James Metzler
    James Metzler Hace 3 meses

    I learned a new term today: Smashage! Hahaha! Love it, thank you!
    I prefer the toasted bread to a generic bun. And the mustard, mayo combination is perfect. The only thing I would have added to what you had is a few slivers of Vidalia onion. - Very informative video. Keep on rockin'.

    • The Flat Top King
      The Flat Top King  Hace 3 meses +1

      Cant argue with that...those onions would absolutely be the key

  • Garrett the Griddler
    Garrett the Griddler Hace 3 meses

    Great video and helpful tips! Even messing up smashburgers can be a tasty learning process though I suppose 😅

    • Garrett the Griddler
      Garrett the Griddler Hace 3 meses

      @The Flat Top King nope, but i only live a couple hours from there so pretty close and I do enjoy going to the zoo and mall 😅

    • The Flat Top King
      The Flat Top King  Hace 3 meses +1

      hahahaha absolutely...hey are you from Knoxville

  • Howard Barlow
    Howard Barlow Hace 3 meses

    Good pointers. I always do a face plam when I see either a 1/2"+ patty as a smashburger, or 12 patties on the griddle. Yeah, you're gonna burn most of those. I got tired of fighting the parchment paper, too. I've been using the rounds for a couple of years. Much easier.

    • Cam Spruill
      Cam Spruill Hace 3 meses

      @The Flat Top King are those 6" rounds or 8"? Thanks!

    • The Flat Top King
      The Flat Top King  Hace 3 meses

      Thanks Howard....those little rounds are a game changer for sure

  • Cooking with The Crazy Pop

    Awesome job explaining everything, Smashburgers are amazing when done right!! Great Video!!

  • Jeff Durall
    Jeff Durall Hace 2 meses +1

    You make it look easy! You are indeed a Grill Master.

  • Amy Smith
    Amy Smith Hace 3 meses

    Such a timely video for me! I made smash burgers the night before your video posted. a couple turned out okay, but most did not. I then saw your video post...watched...learned!!! Tried again the same day and success!!! All comments were MUCH better. TY for helping. I have been a home cook for most of my 49 years... yet I learn lots from you guys. Your channel has quickly become my favorite! Love the interaction between you two :) So adorable. Keep the videos coming. Blessings to you and yours this holiday season!

    • The Flat Top King
      The Flat Top King  Hace 3 meses +1

      Hey Amy cant thank you enough for your kind words and support...Happy Holiday season to you and your family as well

  • Will
    Will Hace un día

    I might have to try making a smashburger this summer. I've never had a good smashburger before, they're always dry and overcooked when I've had them. From the chains/restaurants that make them, to friends who have made them at their cookouts.

    • The Flat Top King
      The Flat Top King  Hace un día

      You should....I will say once you filp its already time to pull...its one of those things theat they are so thin you only get crust on one side...flip cheese and almost immediately having a good 75/25 or a 80/20 beef helps

  • Joel Perez-Pickens
    Joel Perez-Pickens Hace un mes

    I just bought my Blackstone griddle last week. We've done a few simple things but thank you for teaching us the right way to do burgers. Can't wait to do these for my son this weekend!!!! Thank you, from beautiful Tulsa, OK.

    • The Flat Top King
      The Flat Top King  Hace un mes +1

      hey thats great...great way to the the family together...biggest thing is to try one at first to get the hang of can learn a ton just by the first one...

  • BAT 13
    BAT 13 Hace 3 meses +1

    Awesome tips Neil! And the bread is a awesome idea also. hope you Amy and your family have a great Holiday. Your videos are really helpful! Cheers brother 🍻

  • CraftBrewGeek
    CraftBrewGeek Hace 3 meses

    Like you, regular bread was always the bun and more. I grabbed a big block of that cheese from GFS and have using it for lots of fun cooks too. Very cool video!

    • The Flat Top King
      The Flat Top King  Hace 3 meses +1

      Man its like where has it been my whole life..hhahhaha we have already bought more

  • Johnny Hoover
    Johnny Hoover Hace 3 meses

    Hey shipmate, great video. Seen a few mistakes in making myself. With the pit boss, I don't use the metal spatula, so my crust sticks. I know you use the metal ones, can you let us know how the pit boss is holding up or a video on the technique you use so you don't destroy the ceramic coating. I've given up on making them.

    • Johnny Hoover
      Johnny Hoover Hace 3 meses

      @The Flat Top King one of my first purchases. Doesn't seem to get the crust off the griddle when I go to flip. Awesome for cleaning the griddle afterwards.

    • The Flat Top King
      The Flat Top King  Hace 3 meses

      Thanks for sharing....yeah its a difficult you use a soft wood...I have found that wood spatula is incredibly important...I have a link available from a company called Earlywood from least get an idea of what it looks like and try your best to get one..I personally think its literally the most important tool i have on my Pit boss..

  • David Morson
    David Morson Hace un mes

    Made smash burgers for Super Bowl party, made some of these mistakes, but everyone loved them.
    Great video!

  • Bubby Ward
    Bubby Ward Hace un mes

    I make my smash burgers the same way and I also do smash burgers with white American cheese, grilled mushrooms, grilled onions in butter on Sara Lee Artesano Brioche Artisan Bread, with mayo and toast the mayo side. Its by far the most requested burger I cook

    • Bubby Ward
      Bubby Ward Hace un mes

      @The Flat Top King No sauce just salt & pepper on the burgers and I think grilling the bread with Mayo instead of butter was spot on

    • The Flat Top King
      The Flat Top King  Hace un mes

      Sounds great to on the flavors...any special sauce secrets...

  • J 9
    J 9 Hace 3 meses +2

    Thank you man! You nailed it for me because I struggle with these.

  • Edwards Journey
    Edwards Journey Hace 2 meses

    I'm shocked you didn't hit the grill with the infrared thermometer when you had the perfect temperature.

  • H man
    H man Hace 3 meses +1

    Ive got my smash burgers down to a tee now thanks to you, everyone I’ve served to absolutely loves them👍👍👍😎🏴󠁧󠁢󠁥󠁮󠁧󠁿

    • The Flat Top King
      The Flat Top King  Hace 3 meses +1

      Hey thats awesome...once you make a good one its extremely hard to not have a good one again..

  • kathe garden
    kathe garden Hace 3 meses +1

    we've found the 1/3 cup measure is good too! when you flip the burger, do you set it down in the same spot it was cooking, or a new spot? on the "good" burger you did, looked like you set it down in the same spot, and the others a different spot? Thanks!! looks great!

    • Michael Mosley
      Michael Mosley Hace 3 meses +1

      Nice video if I can ever afford any burger meat imma going make one

    • The Flat Top King
      The Flat Top King  Hace 3 meses +2

      I have found when doing smashed it does not matter,....thicker burger will matter but you cant really get a crust without over cooking the other side so where it lands should not matter....absolutely spot on the question....

  • Brad Campbell
    Brad Campbell Hace 3 meses +1

    Echoing comments on the white bread! I love burgers on toasted homemade cheddar jalapeno bread, and save buns for hot dogs and Maid-Rites. Great Smashburger refresher course too. My ADHD brain sometimes zones out and I tend to overcook

    • The Flat Top King
      The Flat Top King  Hace 3 meses +1

      well thanks Brad...Definitely happens fast...they that bread sounds right up my alley

  • Steven Ison
    Steven Ison Hace 3 meses

    Thank you for this. I have people ask me all the time about their smash burgers and this video takes the explanation out for me. I can just share your video. 👍

  • Smoking TarHeel
    Smoking TarHeel Hace 3 meses

    This was great for beginners and of course you guy are always entertaining! Well done video. Fan for life here.

  • Bat Rastardly
    Bat Rastardly Hace 2 meses

    Now I know why I've failed every time by trying to do this in a 12" skillet. I wonder if I can find a big enough griddle to fit on a 10" banjo burner.

  • Rich Bennett
    Rich Bennett Hace 3 meses

    This video has to be the best tutorial I’ve ever seen Neil! So many videos about smash burgers but no one teaches anyone the dynamics of making one

    • The Flat Top King
      The Flat Top King  Hace 3 meses

      @Rich Bennett 👊

    • Rich Bennett
      Rich Bennett Hace 3 meses

      @The Flat Top King I know you do that’s why I love your videos. You really do try to help your viewers out and also make ass kicking food.

    • The Flat Top King
      The Flat Top King  Hace 3 meses

      Well to be honest RIch...I appreciate that...i try to look at it from the other side...i really enjoy this journey and now that I have a year under my belt Its nice to be able to relate to the audience...and its hard sometimes not to get extremely hard recipes because most of the audience I would be abandoning...I try to do some stuff in stages

  • Alfred Strout
    Alfred Strout Hace 3 meses +1

    Have you tried using a paint scraper to get her burgers off the griddle? I've seen that on other videos and it looks like it has promise. Love the video as always!

    • Alfred Strout
      Alfred Strout Hace 3 meses

      Good to know. Thanks as always! Not sure a paint scraper in the utensil drawer was going to cut it with my wife anyway.

    • The Flat Top King
      The Flat Top King  Hace 3 meses

      I have and always skeptical about the edges on them...not saying no but if you do please be careful you use it correctly and not damage your seasoning..thats what worries me

  • brodyschiess
    brodyschiess Hace 3 meses +1

    Thanks for all the examples, this was very informative.

  • Michael Boehm
    Michael Boehm Hace 3 meses

    Nice Nice Nice. I hated burgers because they were too damn big. Started making smash burgers on a Lodge griddle and it was a game changer. Your parchment paper technique is the missing link to my process…….the burger was getting stuck on my press. Your channel came up on my feed and now I’m a subscriber. Maybe you’ll motivate me to buy a flat top to compliment my other outdoor equipment. Nice banter between you and Wifey.

  • Jon Rend
    Jon Rend Hace 2 meses

    Some good tips. I didnt have a grill or smasher so I improvised. I found 2 mins first side and 1 minute final side. The foil worked great. I just need better equipment now. Thanks!.

  • Jake Spencer
    Jake Spencer Hace 3 meses

    Great instructional video and you made me very hungry!🤤

    • The Flat Top King
      The Flat Top King  Hace 3 meses

      hahahaha these were legit...the potatoes really picked up the flavor from the chorizo

  • Brian Cline
    Brian Cline Hace un día

    I'm with you on the white bread.... but I've been craving onion buns like my granny used to have

    • The Flat Top King
      The Flat Top King  Hace 23 horas +1

      ooohhh know we will have onion bread...ahhahaha

  • Jeremy G
    Jeremy G Hace 3 meses

    Just found this channel as I'm in the market for a griddle. I saw a trick somewhere, maybe it was Diners Drive-In's and Dives, that you put a hunk of cheddar cheese on the burger, then shoot it with water around the sides and put a dome over it. Makes that toasted cheese around the patty. It's different but very tasty (did it in a skillet on the stove though).

    • The Flat Top King
      The Flat Top King  Hace 3 meses +1

      Absolutely....its called a cheese skirt...I like em...the cheese creates a skirt and crunchy...

  • Andrew Leavitt
    Andrew Leavitt Hace 3 meses

    It’s really crazy how refrigerator temperature hamburger meat can drop your grill Temp by 200F and mess up your cook. I make 4 patties at a time so I let the meat get to room temperature first and crank the griddle up to 550F. You really need a surface temp reader when first learning. And then get the grill back to high temp before starting round two. Cheese melts way quicker and evenly with a dome cover too.

    • The Flat Top King
      The Flat Top King  Hace 3 meses

      thats exactly right...temps fluctuate so much and cause so much disparities that its extremely hard to say what temp is my on Andrew..

  • R Hughes
    R Hughes Hace 3 meses

    Thanks for the great tips!! Gotta say, though... to me, your "too big" patty was perfection.

  • Dave DeLollis
    Dave DeLollis Hace un mes

    I did smash burgers tonight and found out another mistake. Griddle is too hot. I have an infrared thermometer and figured I'd try it around 475-480. The ends curled up almost instantly, and I ended up having real crunchy overcooked curled up burgers that went right in the trash!

    • Dave DeLollis
      Dave DeLollis Hace un mes

      @The Flat Top King Thanks for the reply. Another thought I had was maybe I smashed them too thin (I used 1/3 cup but I did press the heck out of them) along with the high heat, causing the outsides of them to curl up.

    • The Flat Top King
      The Flat Top King  Hace un mes

      Thats not good....yeah that might be a hair hot but we typically do them around 450 ish...surpassingly they curled...I honestly dont know it thats happened...I have had them act like bologna and cup up..thanks for the tip

  • William Johnson
    William Johnson Hace 3 meses

    I watched all 7 or 8... or 78 of them. And yes, white bread was the go to. A good ole piece of white bread will help you push anything up on your fork/spoon. 😄😁👍
    Keep the videos coming brother. I really enjoy them. A cold one and a few cooking videos helps me relax. 🍻 Cheers!

    • The Flat Top King
      The Flat Top King  Hace 3 meses

      thats a good deal....good cold one and a good smashburger....thing of beauty

  • IceHog
    IceHog Hace 23 días

    You're missing out by not doing buttered-grilled buns inside out 😉

  • Allen Hook
    Allen Hook Hace 13 días

    My smash burger method works for me great.. I pre smash them very thin on parchment paper then I put it in freezer for 10 minutes, then peel it off paper and cook it in hot cast iron pan.

  • sternk13
    sternk13 Hace 3 meses +5

    When I was a kid back in the 60's growing up in Eugene, OR, I would follow my neighbor on his John Deere tractor while he plowed. One rainy day my Mom made me a burger on white bread with mustard and salt/pepper and lettuce. Old George and I sat in the rain and had lunch next to his tractor. Best burger ever and the memory will never fade.

    • The Flat Top King
      The Flat Top King  Hace 3 meses +1

      Sometimes thats the greatest kind.....memories...thanks for going down memory lane

  • DoctorMoto87
    DoctorMoto87 Hace 2 meses

    Great video brother and thank you for your knowledge for sure! 👍

  • NM Tide Fan
    NM Tide Fan Hace 3 meses +1

    Instead of just standard white bread I make a white bread grilled cheese for each bun.

  • Lloyd Allgood
    Lloyd Allgood Hace 3 meses

    I know you cook good burgers. When I cooked for my mom at her burger shop, we smashed the meat before we put them on the grill. We put them on a hot griddle and quickly turned them. We then put the bottom bun on the patty to absorb the meat juices of the patty onto the bun. Next, we put the bottom bun on the griddle to brown. Meanwhile we turned the patty and put the top bun on the patty to absorb the juices of the meat and put that bun on the griddle to brown. While that was cooking we dressed the bottom bun, then finally stacked the finished burger. Yummy they were hot and delicious.

    • Lloyd Allgood
      Lloyd Allgood Hace 3 meses

      @The Flat Top King- Thanks for the reply. It is a great memory.

    • The Flat Top King
      The Flat Top King  Hace 3 meses +1

      Lloyd....thats sounds doubt....thanks for the memories...

  • Lisa Lisa
    Lisa Lisa Hace 3 meses

    This just helped me perfect my smashburger game! Thanks! 😁

  • Jake Thomas
    Jake Thomas Hace 2 meses

    Just made my first smash burgers thanks to your video, but my problem is that the crust was mainly forming on the edges of the burger with less crust in the center, how can I get a more even crusting in the center of the burger like yours?

    • The Flat Top King
      The Flat Top King  Hace 2 meses

      @Jake Thomas yeah. The oil allows the burger or should say this way. By not adding oil this allows the burger to spread and stick to the griddle. By doing this the beef renderers and fry’s in its own fat. I even wipe away extra fat bed next batch.

    • Jake Thomas
      Jake Thomas Hace 2 meses

      I’m using a cast iron pan, actually I did oil the pan beforehand and I think that may have caused the problems

    • The Flat Top King
      The Flat Top King  Hace 2 meses +1

      What griddle do you have....make sure you hold that burger down and do not add oil first...

  • Todd R.
    Todd R. Hace 2 meses

    The big 3/8 inch slice of Velveeta is the common ingredient on ALL the very famously delicious,, almost legendary cheeseburgers know of 😝💯 great job, Much appreciated 👍✌️

  • Paula Tudor
    Paula Tudor Hace 2 meses

    I had them in Fort Smith. Arkansas as a kid we had the Oklahoma style cheeseburgers. Buns were small hamburger-patty was thin as a silver dollar and about the same size. Best I ever had and I grill a good burger that doesn’t need anything but the bun. I do sometimes put the cheese inside the patty. But plan on making them Oklahoma burgers soon.

  • S. James
    S. James Hace 3 meses

    Great stuff. I see a lot of "smash burgers" that are actually steamed hamburgers - too thick and griddle too cold.

  • Stoner’s Cravings
    Stoner’s Cravings Hace 3 meses +1

    I love smash burgers. I’m making chicken smash burgers tonight. We only had white bread in my house. We were so poor! Great video

  • K R
    K R Hace 2 meses

    Another great video! Practice makes progress!

  • W N
    W N Hace 2 meses

    You can’t try to flip the burger from the front when using a round tip spatula lol but if u have a square flat tip spatula it’s way easier for burgers

  • The Food Experience
    The Food Experience Hace 3 meses

    Great video Neal! Definitely some great information.

  • A Z
    A Z Hace 20 días +1

    We have multiple smashers and we leave them on the beef for 20s or so instead of wasting 10s holding down on each patty.

  • B
    B Hace 11 días

    You need to get about a 5-6 inch scrapper, way easier/quicker to scrape from the front.

  • Kdal Tex
    Kdal Tex Hace 26 días

    What about when after flipping the burger the second side ends up uncarmelized? It gets a concave bottom and doesn't sear. Even when held down it doesnt sear right, it burns snd the burger is dry

    • Kdal Tex
      Kdal Tex Hace 25 días

      @The Flat Top King so only one side is supposed to have a crust. Thanks. Always assumed both

    • The Flat Top King
      The Flat Top King  Hace 25 días

      Well you dont cook it near as long so the burger wont get dry...your not trying to get a crust on both sides...thats why you flip fast..

  • joni colton
    joni colton Hace 24 días

    new subscriber. you’re my man for griddle cooking moving forward!
    thank u

    • The Flat Top King
      The Flat Top King  Hace 23 días

      Hey Joni....thats awesome...much appreciated and welcome to the family

  • Henry Montoya
    Henry Montoya Hace 3 meses

    I never would have none that Technique. Excited to try on my flat grill.

  • Masterlee43
    Masterlee43 Hace 3 meses

    Someone asked me "How do you make the best Smash Burger" So I looked around to make sure no one was listening and told them "I'm going to let you in on a little secret, but you must never tell anyone" I watched The Smash Top King, well he is actually called The Flat Top King, but for top secret purposes use Smash Top. I followed all his techniques, renamed one and pretty much have it down to a science on how long it takes. So I said to them "Watch his video, then watch it again and again because once is not enough, too much information to absorb. I then said ok, now I will add this to his video. "He is not the best Smash Burger Maker, only a wife would call him that but that is too plain" He is the best Smash Burgerer" They then asked "But how long does it take to make them" So I told them that is why you watch the video the third time. Do this and you will learn that from start to finish with lot's of practice it take two beers to make a Smash Burger like his. Great Job!

    • The Flat Top King
      The Flat Top King  Hace 3 meses

      haahahah there so much there...and absolutely brought a smile to my face...thanks for your support...

  • Scott The Jeep guy
    Scott The Jeep guy Hace 3 meses

    Dude, that looks amazing, thanks for sharing. Love it on white bread.

  • Paul McManus
    Paul McManus Hace 3 meses

    Love the RARE (correct) description of the Maillard Reaction -- NOT carmelization! -- Big props.

  • Scott Teague
    Scott Teague Hace 3 meses +2

    We didn't have a lot of money growing up in the 70's and 80's. Buns were just an extra purchase. White bread was used for most everything. Toast and sausage gravy was a staple in my house growing up.

    • The Flat Top King
      The Flat Top King  Hace 3 meses

      Thanks for sharing Scott...I can completely understand and know the feeling all to well

  • 𝕭𝖎𝖌 𝕽𝖊𝖌𝖌𝖎𝖊

    As a grunt vet, this guy must have been a navy cook. God we relied on our cooks!!

    • The Flat Top King
      The Flat Top King  Hace 6 días

      Thanks for your service...drumroll.....absolutely nailed it...

  • Jersey Jim
    Jersey Jim Hace 3 meses

    Thanks bro, details are the secret and you captured them all.

  • Paul Psathas
    Paul Psathas Hace 3 meses

    I LOVE burgers on toast!! English muffins are killer too!! Excellent as always bud!!

  • RedBud315
    RedBud315 Hace 2 meses

    I was basically eating smash burgers at the original Sunset Grill in Hollywood back in the 80's where old man Joe used Velvetta cheese and they were the bomb. He didn't even pull the lettuce off the head or slice the tomatoes or onions until he was assembling your burger that's how fresh they were. And you're definitely correct on the size because I tried doing a 1/2 pound smash burger and it was too big. I just ate it off the plate.

    • The Flat Top King
      The Flat Top King  Hace 2 meses

      WOW...that's neat...that's a while ago..I honestly dont know the history on smash burgers but interesting to see them made 40 years ago...thanks for memory lane

  • Solidsolo
    Solidsolo Hace 14 días

    Thanks for demonstrating the mistakes as well. Huuuuuge help!!

    • The Flat Top King
      The Flat Top King  Hace 14 días

      @Solidsolo ty. I appreciate it.

    • Solidsolo
      Solidsolo Hace 14 días

      @The Flat Top King downtown Hendersonville is great. Restaurants: Shine, Brooks Tavern, Postero, Never Blue. If you wanna do some nice hiking DuPont Park or Chimney Rock are great (among many others). Have fun!

    • The Flat Top King
      The Flat Top King  Hace 14 días

      heading your way in a few...any restaurant suggestions ....thanks for the support

    • Solidsolo
      Solidsolo Hace 14 días

      Btw I’m right over the mountain from you outside of Asheville. Pleased to meet ya neighbor

  • Jim Shableau
    Jim Shableau Hace 3 meses

    Thanks for the amazing videos I enjoy watching them and yes I haven’t had my griddle hot enough now I know thanks

    • The Flat Top King
      The Flat Top King  Hace 3 meses

      You are so welcome JIm...try one at a time and let it rip...happens fast when its that hot...

  • Derek Thrasher
    Derek Thrasher Hace 2 meses

    Pumped to make my first smash burger tomorrow!

  • Dale Ley
    Dale Ley Hace 3 meses

    Thanks for the video. I prefer toasted bread to a bun, way I was raised I guess.

  • Brandon Cole
    Brandon Cole Hace 3 meses +1

    I make all of those mistakes regularly! Each cook gets better and better though.

    • The Flat Top King
      The Flat Top King  Hace 3 meses

      hahahahah thats great to hear...more importantly that you are learning as you go

  • Garhok Gatchay
    Garhok Gatchay Hace un mes

    I am dying when he said “appetiteable” my guy is hilarious thanks for the video

    • The Flat Top King
      The Flat Top King  Hace un mes

      hahah thanks bud....the more ya watch the more words I either make up or just cant pronounce hahahahaha

  • Pure blood, pure soul
    Pure blood, pure soul Hace 3 meses

    I don't have a griddle yet but these tips should work on my big cast iron. Thanks

  • Dave B
    Dave B Hace 3 meses +1

    If it's still edible, "there are no mistakes, only happy accidents".