Joyland is my favorite burger spot in Nashville, and you did a great job making the crust burger. One thing that is important though, the crust burger does come with a condiment called fancy sauce (I think is ketchup and mayo based because it’s pink) that is way better than their joy sauce, which is more mustard based. I would definitely recommend trying it again sometime with the fancy sauce. I typically go for their joy burger deluxe and get a side of fancy sauce for my fries because it’s so tasty.
Also worth noting that Sean Brock first became well known in the burger world for his burger at husk. For a long time, it was considered the best burger in Nashville. When he was at husk’s Charleston location, they used to grind bacon in with the patty. His famous burger from husk would be another good burger to try out sometime.
I’ve been watching your channel, I believe since its inception. I’m actually blown away that it doesn’t have at least 10 times more subs than it does. Guys like hamburgers. I love hamburgers. You still need to think about that every other month burger blowout for a few guys. I don’t leave the house for much, except for a darn good hamburger; maybe a steak. TX to CA, could be worth it.
Thank you for your support! It can be frustrating (the slow growth) for sure... I'll do a blow-out one of these days when my family life slows down a bit.
Wayback Burgers does that inverted bun thing as if it's some sort of revolutionary grilled cheese type thing ---but I strongly disapprove. Nobody needs their fingers covered in butter. Although you were heavy with the butter on both sides, I like your "happy accident" much better ;)
Watching it and when it came to where you posted “STOP” I said to myself “he just remembered he forgot to flip the burger before adding cheese”. Now I can’t wait to try this method. Thanks for continuing to educate us.
This burger technique is slightly different, but Greg you got those spread out edges beautifully crisp! I like that the buns are smashed making the overall height of the burger less than traditional ones are. A must try burger for me.
Thanks Greg! - I just made up some beef-n-bacon 3.5 oz balls that I froze - Just waiting for the weather to be right to get out and smash them - I'll be trying ultra-thin with Provalone on brioche buns - Cheers!
Wonderful job as always! That's a whole-lotta-butter Brother! The record scratch cracked me up! I use that in training videos I've done at work. I can get my griddle pretty rocket hot, but I still never get crispy patties. I'm thinking it's because my wife buys 90/10 or 95/5 ground beef and the lower fat content is keeping me from getting there... I'm gonna try some 80/20 next! Hope you are doing great! 100 degrees here today... ugh.
You taking a break, counting all the 10% royalty money for each burger we make! 🍔$🥂🍾🎉😂😂💘💝💖 I'd make that with spicy sauce, definately with fried onions, thanks! 🍔👑
I would add an onion bacon jam. Gives moisture and probably the missing onion amount and taste. I don't mind making more smash burgers, Greg, but of course go for a change.
I am so jeleous of that griddle! It's what I've wished all outdoor griddles were. Stainless steel! So much better for smashburgers. I would have to save for 2 years to afford one though lol
Sup Greg, nothing wrong with that lol, like the bun, my brother uses grill weight with what we call bulki roll. That's how I do smash burgers for myself, daughter and niece, smash, hold and spread. I can't do hard toasted roll but still great, can also put between fajita wraps like quesadilla, or use press... You were like a kid on Christmas eating that lol. Tyvm tc 🍔
110g and press them with a China plate bottom to flatten the paddy, and keep them like that in the fridge or freezer, and whenever I need a quick burger, cast iron pan in the kitchen and in 5 minutes you get a juicy burger.
Hi Greg, it's Mike Florence and I trust you and your good lady are well. HELL YEAH !!! I thought the last Smashburger you did looked like a French Crepe but this is like crispy beef lace. Really great buns and yet another worthwhile technique for Smashburger Afficianados. Thanks yet again Greg for another great Burger video. Cheers, Mike.
Well, I'm not complaining about anything. Here's my idea: Melt a puddle of shredded cheddar (or other cheese) on the flattop into a crunchy, tasty treat. Then put a ground beef ball on top of that and smash it down. Put your mandolin sliced onions on the beef, then flip and let cook completely. Put on your choice of toasted bun and condiments, and, voila! You have your next viral burger video!
Hi Greg, you always get a thumbs up from me regardless of how you make a burger. But I’m old school and I think the smash burger trend is overkill and overrated. My wife is a hamburger nut and now days I grind brisket 80\20 and use a ring to make 8 oz burgers, medium rare for me and rare for her. Always look forward for your videos, keep em coming. Doug
I don't see the point in flipping, then smashing. I want the raw meat to stick to my griddle. I'm not sure of the logic of flipping then smashing. Maybe to warm the fat?
Hey Greg😃It's like Squeeze Inn but instead of a cheese skirt it has a meat skirt😁That burger looks really delicious😋Award WinningAn Extra "BIG"👍🏻ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Hey MegaFred ✅🍔. I’m going to try my Squeeze Burger again sometime. The first time I made it ! It came out perfect The 2 nd time I didn’t use enough cheese. 😂. It takes a massive amount of cheese 🧀 Stay Cool 😎 & Rock n Roll 🤘✅
Hi Greg that is so awesome love your great vids you are the best . Please you have to try the burger at Corner Bistro West 4th street in Manhattan NY. I worked on Wall Street for years and i am a cook my whole life Please check that burger out the best in the city . PS just to let you know they use only short rib chop meat that is why it is the way it is....just to let you know... Your going to have fun with this one...Cheers
Oh this is giving me ideas. This combined with the Oklahoma onion burger recipe - with this smash technique. Love
We tried Joyland when visiting Nashville 2yrs ago. Their biscuits are by far the best I've ever had.
Joyland is my favorite burger spot in Nashville, and you did a great job making the crust burger. One thing that is important though, the crust burger does come with a condiment called fancy sauce (I think is ketchup and mayo based because it’s pink) that is way better than their joy sauce, which is more mustard based. I would definitely recommend trying it again sometime with the fancy sauce. I typically go for their joy burger deluxe and get a side of fancy sauce for my fries because it’s so tasty.
Also worth noting that Sean Brock first became well known in the burger world for his burger at husk. For a long time, it was considered the best burger in Nashville. When he was at husk’s Charleston location, they used to grind bacon in with the patty. His famous burger from husk would be another good burger to try out sometime.
Wow, now that looks like a true smash burger in every sense of the word. That must have tasted amazing!!
I’ve been watching your channel, I believe since its inception. I’m actually blown away that it doesn’t have at least 10 times more subs than it does. Guys like hamburgers. I love hamburgers.
You still need to think about that every other month burger blowout for a few guys. I don’t leave the house for much, except for a darn good hamburger; maybe a steak. TX to CA, could be worth it.
Thank you for your support! It can be frustrating (the slow growth) for sure... I'll do a blow-out one of these days when my family life slows down a bit.
No complaints here, any burger is good to have in the arsenal :)
Now THAT'S crispy. Looks insanely delicious! Nice one 🔥
Wayback Burgers does that inverted bun thing as if it's some sort of revolutionary grilled cheese type thing ---but I strongly disapprove. Nobody needs their fingers covered in butter. Although you were heavy with the butter on both sides, I like your "happy accident" much better ;)
Watching it and when it came to where you posted “STOP” I said to myself “he just remembered he forgot to flip the burger before adding cheese”. Now I can’t wait to try this method. Thanks for continuing to educate us.
LOL! Nope! Forgot to flip the bun! Cheers, Gary!
Huh? I thought red onions are lighter, not as strong. You sure? 5:38 Thanks for the great video.
No. Red onions are a bit sharper and stronger than a white onion.
This burger technique is slightly different, but Greg you got those spread out edges beautifully crisp! I like that the buns are smashed making the overall height of the burger less than traditional ones are. A must try burger for me.
I love the idea of putting the onions on the patty while it’s grilling. Such a simple recipe but looks delicious. I can’t wait to try it.
Thanks Greg! - I just made up some beef-n-bacon 3.5 oz balls that I froze - Just waiting for the weather to be right to get out and smash them - I'll be trying ultra-thin with Provalone on brioche buns - Cheers!
I'm in the hospital and just ordered a burger.... now I'm watching this drooling.
And heading for disappointment...😢
Hope all is well! Make a beeline to a good burger joint after you get out!
@@BallisticBurgers Thanks , will do.
😂
Great video as always, Greg!
Ever look into the gyro burger? It's a Chicago area burger that has a patty with the sliced gryo meat on top!
Wonderful job as always! That's a whole-lotta-butter Brother! The record scratch cracked me up! I use that in training videos I've done at work. I can get my griddle pretty rocket hot, but I still never get crispy patties. I'm thinking it's because my wife buys 90/10 or 95/5 ground beef and the lower fat content is keeping me from getting there... I'm gonna try some 80/20 next! Hope you are doing great! 100 degrees here today... ugh.
Yup! That's the problem, brother! Gotta' go 80/20! Thanks again for those pickles! I used them on my other channel. KILLER PICKLES! Cheers!
Croc burger from the Tap in Darwin Australia! If you can source crocodile.
dont worry about those complaints greg, keep those smash burgers coming.
Thanks, Louie! They're not going away forever. Just taking a little break. Cheers!
Thanks Greg! We are moving to Tennessee next year, looking forward to going to Joyland!
I've got a 50 ton press.
Hold my beer.
Seriously how much farther can we go with these crazy thin meat patties. 😂
You taking a break, counting all the 10% royalty money for each burger we make! 🍔$🥂🍾🎉😂😂💘💝💖
I'd make that with spicy sauce, definately with fried onions, thanks! 🍔👑
Great Burger ✅🇺🇸I like this one better than the Easy Street Burger. 🍔. Cheers 🥂
I would add an onion bacon jam. Gives moisture and probably the missing onion amount and taste. I don't mind making more smash burgers, Greg, but of course go for a change.
I am so jeleous of that griddle! It's what I've wished all outdoor griddles were. Stainless steel! So much better for smashburgers. I would have to save for 2 years to afford one though lol
Haha, "no flippin" way! 👍😂
How about pickled red onions?
With all that butter, it’s bound to be good! Well done, Greg!
Sup Greg, nothing wrong with that lol, like the bun, my brother uses grill weight with what we call bulki roll. That's how I do smash burgers for myself, daughter and niece, smash, hold and spread. I can't do hard toasted roll but still great, can also put between fajita wraps like quesadilla, or use press... You were like a kid on Christmas eating that lol. Tyvm tc 🍔
LOL! I was hungry! Cheers, Ronald!
110g and press them with a China plate bottom to flatten the paddy, and keep them like that in the fridge or freezer, and whenever I need a quick burger, cast iron pan in the kitchen and in 5 minutes you get a juicy burger.
Lots of butter, crispy beef, toasted bun. Great flavors with no condiments.
Hi Greg, it's Mike Florence and I trust you and your good lady are well. HELL YEAH !!! I thought the last Smashburger you did looked like a French Crepe but this is like crispy beef lace. Really great buns and yet another worthwhile technique for Smashburger Afficianados. Thanks yet again Greg for another great Burger video. Cheers, Mike.
Thank you, Mike! Always appreciate your comments!
Hey Greg.. this is another TH-camr I watch. Thought you might be interested in this burger and maybe get your take on it
th-cam.com/video/Bhjp0lRfMj8/w-d-xo.htmlsi=r_uuAhFZA0jMVHyv
Greg!! Love the Channel! Been a subscriber for a long time. I’d like to see a video where you make “pljeskavika” the Balkan monster burger.
Thank you, Nick! I'll take a look at that burger. Cheers!
Certainly very different Greg. 😎👍
What were said; was much Needed.😊😊 Thanks
now that looks good!
thx 4 the sunday upload! i like the backround music
Well, I'm not complaining about anything. Here's my idea: Melt a puddle of shredded cheddar (or other cheese) on the flattop into a crunchy, tasty treat. Then put a ground beef ball on top of that and smash it down. Put your mandolin sliced onions on the beef, then flip and let cook completely. Put on your choice of toasted bun and condiments, and, voila! You have your next viral burger video!
I'll test that out. Cheers!
Yummy ..🙂👍🥂
That burger is the crustiest. It looks incredible. I like it. Cheers, Greg! 👍🏻👍🏻✌️🍔
The name justifies the existence. That is not a hamburger, that is a Maillard sandwich!
Great name! Cheers!
If you add more onion it'd be almost like a cross between an onion burger and a butter burger...
Hi Greg, you always get a thumbs up from me regardless of how you make a burger. But I’m old school and I think the smash burger trend is overkill and overrated. My wife is a hamburger nut and now days I grind brisket 80\20 and use a ring to make 8 oz burgers, medium rare for me and rare for her. Always look forward for your videos, keep em coming. Doug
Flipping that top bun is your version now…lol.
Look at Katz’s Deli World Famous pastrami sandwich. Make a sandwich with 6+ of those paper thin smashed patties & also become World Famous 🤫
add onion before smash then repeat like you did. thanks.
What is the big difference? Smashed thinner and not flipped... I like the onions sliced thin and heavy like NYC guy...
Can you comment on the technique of placing the ball of meat down for a few seconds, then flipping it AND THEN smashing it?
I don't see the point in flipping, then smashing. I want the raw meat to stick to my griddle. I'm not sure of the logic of flipping then smashing. Maybe to warm the fat?
Who knew there were so many ways to smash a burger!
Thanks for the series Greg 😋
Will never get the smash burger hype. Thick steakhouse burger any day over this…
Dude if you don’t know who Sean Brock you’re living the ozone. He’s a southern icon. Talk Michelin star
I can see why it's called the crust burger 🍔
Looks like a Wendy’s double cheese that’s been sitting in your back pocket all day. Looks tasty though.
Hey Greg😃It's like Squeeze Inn but instead of a cheese skirt it has a meat skirt😁That burger looks really delicious😋Award WinningAn Extra "BIG"👍🏻ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Hey MegaFred ✅🍔. I’m going to try my Squeeze Burger again sometime. The first time I made it ! It came out perfect The 2 nd time I didn’t use enough cheese. 😂. It takes a massive amount of cheese 🧀 Stay Cool 😎 & Rock n Roll 🤘✅
@@Mickcotton Hey Mike😃Yes, more cheese😁Another triple digit day here again😫ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Great one Greg
I don’t care for smash burgers but still a good video.
Thanks for watching, Steve.
Super smash bros or super smashed patty?
Question, Greg -- is that clarified butter or beurre monte you're brushing on the bun? The latter is far superior.
That burger looks like one I could pass on, which is a rarity for me. Maybe it's the way it was smashed so thin. Great video, though. Thanks Greg.
Hi Greg that is so awesome love your great vids you are the best . Please you have to try the burger at Corner Bistro West 4th street in Manhattan NY. I worked on Wall Street for years and i am a cook my whole life Please check that burger out the best in the city . PS just to let you know they use only short rib chop meat that is why it is the way it is....just to let you know... Your going to have fun with this one...Cheers
You did a great job, Greg, but I don't think I would order this.
It was good, I think I'd order their normal burgers.
FIRST
looks lie a doily!
thank god!!!!!!!!!!!!1 I am so tired of smash burgers! I was ready to unsubscribe from the smash burger channel.
Thanks for hanging on.
Not the most appealing burger I've ever seen.😂 I'm in Nashville and hadn't heard of this place.
another smashed burger with onions, move on
You must have missed the part where I mentioned you.
That looked awful
Agreed