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
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.
@Bradley Tenderholt you don't want to have to peel burger off a cast iron smasher doodad every time you smash.
@Jplay Sbay 😊
Tried this and will be using parchment paper next time
@NPC007 then don't
@iliketurtles not trying to eat aluminum
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 like how you didn't just list the mistakes but you demonstrated them
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....
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!
man thats what is all about....thanks for letting us know Tyson
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!
@Guy McPerson "them shits broke apart quicker than the League of Nations" 🤣🤣🤣🤣
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.
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...
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!
Thanks for sharing!!
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 😅
@The Flat Top King poo
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
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. :)
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
I love the whole white bread thing! We very seldom had buns for anything! It was always white bread!
Sliced white bread was great for poor mans pizza too
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!
Yeah absolutely...surprising more people dont do it..Sliced White bread for us was for everything...
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.
Hey thats great hear...yeah just use it as a canvas...make a burger sauce change up cheeses...ect..have a blest with em
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.
Thats awesome..yeah they happen fast thats for sure
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!!!
@The Flat Top King oh! i missed that one!! thanks, gotta watch that!!
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,,,
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.
uuuuuggggghhhhhh thats a great idea....texas toast patty melts
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!
That is awesome! Thanks Jesse...
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.
Neil and Amy thanks for all you do for this community. Your advice and guidance is always appreciated
@Linda Hubbard no they are propane griddles for outdoors, however electric griddles are made for inside and can produce the same
Is the griddle electric?
Thanks so much Tim...we appreciate that...
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!
Hey thanks so much...Happy Holiday to your family as well...thanks for the support
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.
Man thats music to my ears...thanks so much for commenting..
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
Definitely on board with that...
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.
That is awesome! I absolutely love charcoal for sure...honestly its still my favorite
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.
ahhahahaha great pun....
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 😊)!
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...
As a chef I actually approve your teaching. It’s simple chemistry with season infusion
I appreciate that....
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!
Awesome, thank you! Really appreciate the support...
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 Brioche is our absolute favorite...nothing quite like it...
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
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!
Hey thats a great comment right there David...really appreciate that...thanks for the support
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 🥶🥶🥶🥶
just because its winter doesn't the world doesn't stop ... enjoy the outdoors
Well absolutely...we have one that resembled it...watch this
Yummy!! Can't wait to get our Bkackstone assembled, seasoned and into action. We enjoy watching you guys together.
@Smoking TarHeel thanks
Congratulations on your new Blackstone. I've had a great time with mine.
hey that's great Bryan...can't wait for ya...if we can help just reach out
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.
Hey thats awesome to hear....thanks for sharing..
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.
Thanks bud.....the slice bread is like a hidden gem
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'.
Cant argue with that...those onions would absolutely be the key
Great video and helpful tips! Even messing up smashburgers can be a tasty learning process though I suppose 😅
@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 😅
hahahaha absolutely...hey are you from Knoxville
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.
@The Flat Top King are those 6" rounds or 8"? Thanks!
Thanks Howard....those little rounds are a game changer for sure
Awesome job explaining everything, Smashburgers are amazing when done right!! Great Video!!
Hey thanks bud...you got that right...
You make it look easy! You are indeed a Grill Master.
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!
Hey Amy cant thank you enough for your kind words and support...Happy Holiday season to you and your family as well
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.
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 pull...plus having a good 75/25 or a 80/20 beef helps
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.
hey thats great...great way to the the family together...biggest thing is to try one at first to get the hang of it...you can learn a ton just by the first one...
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 🍻
Cheers buddy....thanks so much for the support...
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!
Man its like where has it been my whole life..hhahhaha we have already bought more
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.
@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.
Thanks for sharing....yeah its a difficult balance...do 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 Montana...at 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..
Made smash burgers for Super Bowl party, made some of these mistakes, but everyone loved them.
Great to hear David....
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
@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
Sounds great to me...spot on the flavors...any special sauce secrets...
Thank you man! You nailed it for me because I struggle with these.
good to hear...lets us know when you nail it...
I'm shocked you didn't hit the grill with the infrared thermometer when you had the perfect temperature.
Ive got my smash burgers down to a tee now thanks to you, everyone I’ve served to absolutely loves them👍👍👍😎🏴
Hey thats awesome...once you make a good one its extremely hard to not have a good one again..
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!
Nice video if I can ever afford any burger meat imma going make one
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....
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
well thanks Brad...Definitely happens fast...they that bread sounds right up my alley
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. 👍
YES SIR....that would be great...thanks Steven
This was great for beginners and of course you guy are always entertaining! Well done video. Fan for life here.
Glad you enjoyed it! Much Appreciated brother...really
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.
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
@Rich Bennett 👊
@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.
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
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!
Good to know. Thanks as always! Not sure a paint scraper in the utensil drawer was going to cut it with my wife anyway.
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
Thanks for all the examples, this was very informative.
Thanks for watching Brody....
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.
Thanks for the support...reach out if we can help
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!.
Great instructional video and you made me very hungry!🤤
hahahaha these were legit...the potatoes really picked up the flavor from the chorizo
I'm with you on the white bread.... but I've been craving onion buns like my granny used to have
ooohhh yeah....so know we will have onion bread...ahhahaha
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).
Absolutely....its called a cheese skirt...I like em...the cheese creates a skirt and crunchy...
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.
thats exactly right...temps fluctuate so much and cause so much disparities that its extremely hard to say what temp is my griddle...spot on Andrew..
Thanks for the great tips!! Gotta say, though... to me, your "too big" patty was perfection.
hahahahha i understand...
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!
@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.
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
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!
thats a good deal....good cold one and a good smashburger....thing of beauty
You're missing out by not doing buttered-grilled buns inside out 😉
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.
That's a great idea!
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.
Sometimes thats the greatest kind.....memories...thanks for going down memory lane
Great video brother and thank you for your knowledge for sure! 👍
Hey thanks for the support
Instead of just standard white bread I make a white bread grilled cheese for each bun.
cant argue with that at ALL...
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.
@The Flat Top King- Thanks for the reply. It is a great memory.
Lloyd....thats sounds legit...no doubt....thanks for the memories...
This just helped me perfect my smashburger game! Thanks! 😁
Glad to hear it!
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?
@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.
I’m using a cast iron pan, actually I did oil the pan beforehand and I think that may have caused the problems
What griddle do you have....make sure you hold that burger down and do not add oil first...
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 👍✌️
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.
love a good Oklahoma Onion...
Great stuff. I see a lot of "smash burgers" that are actually steamed hamburgers - too thick and griddle too cold.
Absolutely...once you have a legit one...gamechanger
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
Another great video! Practice makes progress!
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
Great video Neal! Definitely some great information.
We have multiple smashers and we leave them on the beef for 20s or so instead of wasting 10s holding down on each patty.
You need to get about a 5-6 inch scrapper, way easier/quicker to scrape from the front.
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
@The Flat Top King so only one side is supposed to have a crust. Thanks. Always assumed both
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..
new subscriber. you’re my man for griddle cooking moving forward!
Hey Joni....thats awesome...much appreciated and welcome to the family
I never would have none that Technique. Excited to try on my flat grill.
Thanks Henry...reach out if we can help
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!
haahahah there so much there...and absolutely brought a smile to my face...thanks for your support...
Dude, that looks amazing, thanks for sharing. Love it on white bread.
Absolutely Scott...definitely brings back memories
Love the RARE (correct) description of the Maillard Reaction -- NOT carmelization! -- Big props.
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.
Thanks for sharing Scott...I can completely understand and know the feeling all to well
As a grunt vet, this guy must have been a navy cook. God we relied on our cooks!!
Thanks for your service...drumroll.....absolutely nailed it...
Thanks bro, details are the secret and you captured them all.
Hey Thanks Jim...appreciated
I LOVE burgers on toast!! English muffins are killer too!! Excellent as always bud!!
thanks Paul....sometimes its just the little things
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.
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
Thanks for demonstrating the mistakes as well. Huuuuuge help!!
@Solidsolo ty. I appreciate it.
@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!
heading your way in a few...any restaurant suggestions ....thanks for the support
Btw I’m right over the mountain from you outside of Asheville. Pleased to meet ya neighbor
Thanks for the amazing videos I enjoy watching them and yes I haven’t had my griddle hot enough now I know thanks
You are so welcome JIm...try one at a time and let it rip...happens fast when its that hot...
Pumped to make my first smash burger tomorrow!
heck yeah...let us know how it comes out
Thanks for the video. I prefer toasted bread to a bun, way I was raised I guess.
hey right there with ya...
I make all of those mistakes regularly! Each cook gets better and better though.
hahahahah thats great to hear...more importantly that you are learning as you go
I am dying when he said “appetiteable” my guy is hilarious thanks for the video
hahah thanks bud....the more ya watch the more words I either make up or just cant pronounce hahahahaha
I don't have a griddle yet but these tips should work on my big cast iron. Thanks
If it's still edible, "there are no mistakes, only happy accidents".
BOB....is that you....