There's a home for both styles, I'll flip back and forth between a pub-style or a smash burger as a favourite. One thing we do on our smash burgers is do the "In-n-out" mustard trick, where you add a quick squirt of yellow American mustard on the uncooked side before you flip. It then caramelizes adding another depth of flavour.
@@WeRemainFacelesssame as mustard it will burn or you won’t have the pronounced crust that smashed burgers are famous for. I like to do it as well as adding onions to the smash but you’re lacking quite a bit of crispyness that way.
With smash burgers, that maillard reaction only really comes when the meat sticks to the pan. I struggled with this until I learned to not use any oil whatsoever, leaving just contact between meat and pan which makes a crust that u need to scrape off the pan
This is pure class, love that they put just as much thought into doing a proper good burger as they do into the more high end dishes, not everyone does that in all honesty
As a smash burger lover I was honestly blown away with the fallow burger when I had it. It didn’t take the piss with being too high, even with the fried mushrooms on top. Very edible, the patty didn’t flake apart and was really juicy. Detroit vs New York pizza comparison really, depends what you’re in the mood for
This comment. I love burgers and I love smash burgers. I make both and it depends what I'm or the family are in the mood for. Interestingly the same issues at home will be in the fallow kitchen as well as highlighted by the chef. You need the right equipment for smashed burgers. Like when I have a big family gathering I would never make smashed burgers. You need a huge grill plate so you can make loads as I would expect during service at the restaurant. Overall it's a tough one. Burgers are juicy and smashed are crusty. Both fantastic. But I think the restaurant may have to get loads more stuff to accommodate the smash burger bit. I'd like to see what they mean by half and half....
@@smartsquirrel1 honestly I’ve made great smash burgers at home by just using the bottom of a sauce pot to smash the patty. Maybe give that a try? Baking paper sheet under it if it gets stuck. You can put your hand inside it for extra force too
@@allenwixted1992 yeah making it isn't an issue. It's the quantity for a large gathering. Cause you need 2 patties for a burger and generally everyone has 2. A gathering of 10 people you need space for 40 patties spread out to get a decent crust and cheese melted. And it needs to be quick otherwise they go cold and cold smashes burgers with the dried grease are horrible 😂. So normally just my family or kids. Happy days cause kids will have 1 burger and they tend to eat earlier as Mrs and I usually have dinner later. So yeah that's why I can understand the restaurant will need specialist equipment to cater for the amount of people.
We do a burger where we put the meat in a tortilla press and flaten it out, then vac pack it with silicone paper between the 2 patties. 90 grams a pattie. Then you reduce time during service to smash the patties. Works great. We are a restaurant not a fast food venue.
the technique on the smash burger needs some work. it has to stick on the pan and the meat has to be fatty enough. when done perfectly it's a game changer
Absolutely right, can't be oiling the meat beforehand. Also no way you can really do this in the pan if they use griddle for burgers currently- they'll need a flat top or they wont have capacity. Go watch some George Motz videos guys
on something like a smash burger youll get a much better result and sear if you dont use any lubricant, u want it to stick. and make sure you smash the edges to get that crispy lattice finish.
I remember getting slapped behind the head by my Head Chef when pressing down (Smash) on the burger on the griddle pan, "Stop doing that, you're wasting the juices!" he said. Nowadays everybodies doing "smash burgers", lol 'Nuff said..!
I think your only supposed to smash/press it within the first 30 seconds while it’s still cold and raw, Anytime after a min of cooking it will squeeze the fat/flavour/ juices out too much
I love the Fallow team, I know this is just a bit of fun, and I'm a noob but not sure about this test. 😄 For one, the classic burger has bacon. More importantly I've gotten better maillard crust on smash burgers I've made at home and I'm just a noob home cook. Looks like too much oil was used so the meat didn't stick to the pan. It needs to stick to get that lovely crust.
@@L_Smith69 Metal bowl works, but you need one with a bigger bottom. I use one for my smash burgers, but it's much bigger bowl that i don't need to "move around" to smash it fully. I think the major issue is that the heat is far too low.
would have been better to use a pot as it has a wider flat surface. That's what i first used when i started making smash burgers and they came out fire@@TzunSu
you should indeed go thinner on the patties, the fact that they cook faster that way also makes it better and the final texture is different if its super thin
Depends on my mood but I'd absolutely prefer a smash burger 80% of the time. You need to put pressure on your smash burgers for about 10 seconds initially. Always a good rule of thumb.
I think both will sell equally well, given how much thought and effort you guys put into every single item on the menu. If you go to a high-end restaurant and see burger on the menu, you know it's gonna be great.
Gents, please don't argue over burgers. Put them both on the menu and do each a little differently, perhaps one with dressing with or without bacon , maybe different sides, etc Easy way to add variety. Oh and pan toasted bun wins every time!
This smash burger was the first thing I’ve seen you lads miss on. Everything else has been bang on in 30+ videos. Keep it up gents you’re doing great work
Smashburgers are easy to do well at home... but they also get really soggy easily. A proper seared patty that locks in the juice, I think called black and blue, has always been my favorite restaurant burger.
Excellent - I must visit your place soon. These days I prefer Beyond Burger patties for home cooking, because I think the texture and flavour is superior, amazingly. Also I really break the mould by preferring ciabatta rolls. But that's probably because the BB patties are juicier and softer so go better with a more robust bun. And the BB patties don't shrink so much and the Ciabatta rolls are a bit bigger so the fit of the ingredients works better. Amazing how much thought can go into a simple burger!
For smashburgers, NO OIL on the meat or the cooking surface. If the patties are 80:20 they will make their own fat and you'll get a way better Maillard effect. Also, only season when the balls are on the flat top grill, the salt otherwise reacts with the beef and softens the outside. You're OK for this demo but the temptation might be to pre-season an entire tray. Love your channel!
Hi, lads. A great, funny post. Like the Pulp Fiction reference. Not down with brioche buns with beef. Trad for me. Love how you're serving 'em med/rare. I'm a chef too and I'll confess: my favourite burgers aren't the ones made from kobe and fois gras, or 70% chuck 30% brisket basted with Dijon - they're the ones you get from fairground/seaside vans/shacks with the glorious caramelised onions, plain bun, dubious pattie, cheapo cheese slice and a squirt of ketchup eaten in the open air, especially around Guy Fawkes Night 😱. Sorry! I won't say which restaurant I work at as this comment could get me sacked 😂. 👍
can't go wrong either way, but i give the edge to smashburgers in terms of added flavor and texture (as a Midwesterner, Culvers has my favorite fast food burger and they do the smashburger)
Please can you do a video of your kitchen structure and whose in your team? Like whose the head chefs, senior sous, and so on and so forth. It’ll be really cool to see how things are in a kitchen of 3 restaurants where chefs work at the different restaurants.
one thing id like to know and I think would be a good video that does well is what alcohol to use for what. so for example what red wine specifically should I use for red wine jus? or what exact bottle of brandy goes into a bisque? alchohol in cooking a its uses
Can I make a suggestion a seasoned burger of celery salt, garlic salt, paprika, cayenne pepper, cumin, ground nutmeg, ground black pepper and onion granules or powder. 😎👊
There’s a lot of bad advice in the comment section about how to smash a burger… never just smash the Center and that’s it, u push down then harder while moving smasher in a circular motion outwards, the patty should be less than half a cm thick in the middle but the patty should be almost wafer thin on the edges and u cook it one side 90% to try keep it from over cooking in the center and getting crispy edges, if the edges aren’t crispy you haven’t got a proper smash burger imo. George Motz does some good videos on smash burgers if you really want to up your burger game. Highly recommend Oklahoma smash burgers! Also pans are tricky to do smash burgers on flat tops are much better and having a good fat to lean ratio where is king! Hope this helps! And if any of you like gacha games come say hi!
Have you guys ever thought about making your own American cheese? That way, you can have a really well-flavored cheese that will melt without pissing grease.
I think that's the ticket. It's kind of like the Ruby Tate's / Love's Fish Restaurant, Fish and Chips issue seen on kitchen nightmares back in 2007: th-cam.com/video/DNOQTshwgyQ/w-d-xo.html&ab_channel=KitchenNightmares. Maybe Fallow's staff could do some street sweeping to compare the localized fancy burger market.
Great Video guys - i guess if this helps as well. As much as i do enjoy a smash burger at home a "traditional" well presented and made burger would be my choice at a restaurant for a meal, but oh yes to the potatoes buns !
I think you are cooking the smashburger at too low a temperature. The thing with the maillard reaction is that it is essentially also drying up the whole patty. So by smashing it onto a hot plancha you can mitigate that dryness to a degree. As hot and as quick as possible, flip it, put cheese directly on top and take it off after a few seconds and let the cheese melt by residue heat of the patty. You will get a much "juicier" and still crispy, smokey smashburger.
A potato bun is nice because it's airy but it's not dry and it sort of collapses nicely when you press it. Some places use way too big brioche compared to the patty, so the ratio is all wrong and because the brioche is not as forgiving as the potato bun, it ends up a bit dryish.
Yeah for me the crunchyness beautiful colour you can achieve with a good blend smash burger. Very thinly sliced white onion smashed into the party for me. Mustard, mayo, ketchup, fine diced guerkins and juice, black pepper salt, for me is a go to burger sauce aswell. I want a burger now and I'm really hungover to make 😂😂👍
not a fan of salting/peppering when the smash patties are still "round". Way too often you get salty chunks, just because it doesn't get distributed evenly. Smash it down then salt/pepper.
With the smash burger.. The thinly sliced onions should have been thrown down under the first flip, letting the onions to impart their flavor into the meat and soften even more.
How so? I've been to Hamburger America. Motz uses a spatula that's about the surface area of that bowl, and griddle vs cast iron isn't a big difference. If it's "use fried onions" well this ain't Oklahoma.
@@SyedAshrafullaThe idea behind smash burgers is not to merely flatten a ball in a pan creating a patty, but to give extreme crisp and crust to a thin patty not typically possible without overcooking and drying it out. The squishing facilitates this in a way a pre flattened patty cannot. That is the point.
please,Can you tell me exactly what the burger meat is made of? I mean, which part of the meat or meat is from which animal and what percentage of fat?
Smash burgers are definitely more flavoursome, but that flavour is coming from the crispy fat and can be really rich... I think that thicker burgers have a more delicate taste! I'm 100% for Smashburgers personally!
@fallow What about incorporating some cheese into your burger mincemeat/mixed into the actual Pattie itself? wouldn’t you get more juicy cheese flavour throughout the burger and even some of those sumptuous caramelised semi burnt cheesy flecks of flavour here and there, ps do you need oil with 25% fat ratio ? I’ve read it’s best to loosely roll a ball of burger mince and lightly smash it flat “evenly” in the pan within the first 30 seconds and only season after that, don’t be tempted to smash it or press it after the first minute as the fibres tighten in the meat that way you will keep the juices in , try it with no oil to get that crust really going and let it stick to the cooking surface and maximise the contact as long as it’s hot enough either way they both looked great I’m sure you will tweak them into perfection 🙏 they both looked amazing tbh
Love the content you guys at fallow put out, been following since about 2015 on Instagram. I love smash burgers they for me top a regular bigger pattie burger
There's a home for both styles, I'll flip back and forth between a pub-style or a smash burger as a favourite. One thing we do on our smash burgers is do the "In-n-out" mustard trick, where you add a quick squirt of yellow American mustard on the uncooked side before you flip. It then caramelizes adding another depth of flavour.
Never thought of this! Thanks for the tip will give it a go
Animal style
Wasabi mayo also works incredibly well and adds an extra umami depth to the burger
@@WeRemainFacelesssame as mustard it will burn or you won’t have the pronounced crust that smashed burgers are famous for. I like to do it as well as adding onions to the smash but you’re lacking quite a bit of crispyness that way.
With smash burgers, that maillard reaction only really comes when the meat sticks to the pan. I struggled with this until I learned to not use any oil whatsoever, leaving just contact between meat and pan which makes a crust that u need to scrape off the pan
This is pure class, love that they put just as much thought into doing a proper good burger as they do into the more high end dishes, not everyone does that in all honesty
I have become a fan of the smash style burgers, love that bit of crunch on the outer edge :)
Me too! Its all about the crunchy crispy bits for me.
Yeah the burgers being all sear is actually perfect. Double or triple them up and that's my favorite burger
I have always believed the best burger is the one in front of me.
even when eating a MockDonalds thing?
@@metalhos a big mac I can eat is better than the A5 Wagyu burger I'll never eat.
As a smash burger lover I was honestly blown away with the fallow burger when I had it. It didn’t take the piss with being too high, even with the fried mushrooms on top. Very edible, the patty didn’t flake apart and was really juicy. Detroit vs New York pizza comparison really, depends what you’re in the mood for
This comment. I love burgers and I love smash burgers. I make both and it depends what I'm or the family are in the mood for.
Interestingly the same issues at home will be in the fallow kitchen as well as highlighted by the chef. You need the right equipment for smashed burgers.
Like when I have a big family gathering I would never make smashed burgers. You need a huge grill plate so you can make loads as I would expect during service at the restaurant.
Overall it's a tough one. Burgers are juicy and smashed are crusty. Both fantastic. But I think the restaurant may have to get loads more stuff to accommodate the smash burger bit.
I'd like to see what they mean by half and half....
"Very edible" is the lowest requisite I have for a burger tbf.
@@shogunai lol there goes my food writer career down the drain 😂
@@smartsquirrel1 honestly I’ve made great smash burgers at home by just using the bottom of a sauce pot to smash the patty. Maybe give that a try? Baking paper sheet under it if it gets stuck. You can put your hand inside it for extra force too
@@allenwixted1992 yeah making it isn't an issue. It's the quantity for a large gathering. Cause you need 2 patties for a burger and generally everyone has 2.
A gathering of 10 people you need space for 40 patties spread out to get a decent crust and cheese melted.
And it needs to be quick otherwise they go cold and cold smashes burgers with the dried grease are horrible 😂.
So normally just my family or kids. Happy days cause kids will have 1 burger and they tend to eat earlier as Mrs and I usually have dinner later.
So yeah that's why I can understand the restaurant will need specialist equipment to cater for the amount of people.
LOL I love the Pulp Fiction reference. Honestly, I’d be ok with either burger. They both look fantastic
Yes Chefs! They both looked amazing and delicious, thanks for sharing your creative process! 🙂😋😎❤
This is why you guys are my favorite chefs on the internet! ❤
Chef Wars! I'm all for it. Both looked great but I'm partial to smash burgers. Wouldn't have a problem eating either.
Leave the presser on the patty as it cooks and you get a really good Maillard crust
absolutely no need if smashed correctly
@@daddaITI prefer to eat meatball burgers, I don't flatten them at all. Really nice deep black char on the outside and completely raw on the inside 😊😊
@@daddaITtrue, but in this case it was needed as they didn't get enough maillard effect
and cross contamination!
@@ch420newsteam stick to being american and stop caring about actual food
"Hey, it's my grill" a little competition vibe! 😂 I love it
We do a burger where we put the meat in a tortilla press and flaten it out, then vac pack it with silicone paper between the 2 patties. 90 grams a pattie. Then you reduce time during service to smash the patties. Works great. We are a restaurant not a fast food venue.
the technique on the smash burger needs some work. it has to stick on the pan and the meat has to be fatty enough. when done perfectly it's a game changer
yeah you want that brown crust which would have been easier to do on a blazing hot flat top
he was moving it too much definitely didn't get that smash crust on it
shocking
They acknowledged they didn’t have the right equipment but wanted to test it out. Guessing you didn’t watch the entire video
Absolutely right, can't be oiling the meat beforehand. Also no way you can really do this in the pan if they use griddle for burgers currently- they'll need a flat top or they wont have capacity. Go watch some George Motz videos guys
on something like a smash burger youll get a much better result and sear if you dont use any lubricant, u want it to stick. and make sure you smash the edges to get that crispy lattice finish.
I remember getting slapped behind the head by my Head Chef when pressing down (Smash) on the burger on the griddle pan, "Stop doing that, you're wasting the juices!" he said. Nowadays everybodies doing "smash burgers", lol 'Nuff said..!
I think your only supposed to smash/press it within the first 30 seconds while it’s still cold and raw, Anytime after a min of cooking it will squeeze the fat/flavour/ juices out too much
I love the Fallow team, I know this is just a bit of fun, and I'm a noob but not sure about this test. 😄 For one, the classic burger has bacon. More importantly I've gotten better maillard crust on smash burgers I've made at home and I'm just a noob home cook. Looks like too much oil was used so the meat didn't stick to the pan. It needs to stick to get that lovely crust.
I've got to agree, this was an uncharacteristically poor burger for Fallow. Almost no crust at all on that.
Agree. That’s because he used a metal bowl. A bit bodged. Too thick and uneven and didn’t need oil on it for 20% fat minced beef.
@@L_Smith69 Metal bowl works, but you need one with a bigger bottom. I use one for my smash burgers, but it's much bigger bowl that i don't need to "move around" to smash it fully.
I think the major issue is that the heat is far too low.
would have been better to use a pot as it has a wider flat surface. That's what i first used when i started making smash burgers and they came out fire@@TzunSu
4:20 he said that he put the bacon underneath the cheese on the smashburger, so they both have bacon
Which supermarket can I buy potato rolls in? I've never been able to find them in the UK
What do you reckon the sauce includes?
lacey crispy edges and juicy center, that's my favorite kind of burger
you should indeed go thinner on the patties, the fact that they cook faster that way also makes it better and the final texture is different if its super thin
Can you lads please do a video on the pans/knives you use? So many choices out there
Depends on my mood but I'd absolutely prefer a smash burger 80% of the time. You need to put pressure on your smash burgers for about 10 seconds initially. Always a good rule of thumb.
I love these videos! Simple, backed by deep knowledge and passion. I will follow the intent of Michelin and make the restaurant a destination!
I came to london over the weekend and went to fowl and it was one of the best meals I've ever had
I think both will sell equally well, given how much thought and effort you guys put into every single item on the menu. If you go to a high-end restaurant and see burger on the menu, you know it's gonna be great.
my old spot would do the pub style burger but fry a heavy slab of salty cheese until it was crispy and melty to top the patty with. Unreal stuff.
Gents, please don't argue over burgers. Put them both on the menu and do each a little differently, perhaps one with dressing with or without bacon , maybe different sides, etc Easy way to add variety. Oh and pan toasted bun wins every time!
This smash burger was the first thing I’ve seen you lads miss on. Everything else has been bang on in 30+ videos. Keep it up gents you’re doing great work
Smash burger technique is better if you put the onions down first on the griddle. Once they're caramelizing, smash the burger into it.
I think you should try again with a smashed burger with crispier, lacier edges. I think you could have gotten a lot more caramelization.
Use a medium saucepan to smash it. It has a wide flat bottom and a handy handle.
I had your fallow burger the other day, and hands down the best burger I’ve ever eaten! Wouldn’t change a thing on it
Smashburgers are easy to do well at home... but they also get really soggy easily.
A proper seared patty that locks in the juice, I think called black and blue, has always been my favorite restaurant burger.
Gotta have George Motz stop by :) will talk about the history of the smash and the Oklahoma burger. Which is another burger yall should try :)
Excellent - I must visit your place soon. These days I prefer Beyond Burger patties for home cooking, because I think the texture and flavour is superior, amazingly. Also I really break the mould by preferring ciabatta rolls. But that's probably because the BB patties are juicier and softer so go better with a more robust bun. And the BB patties don't shrink so much and the Ciabatta rolls are a bit bigger so the fit of the ingredients works better. Amazing how much thought can go into a simple burger!
I love both techniques. I have to say I love a smash burger and grilled buns, but I also really love grilled meat. So, hybrid sounds wonderful
Love the videos great idea chefs, any chance you can show us how you prepare your beef ribs for rib burgers please 😅
I believe In and Out burgers toast their buns with Mustard.. maybe try that?.. and put Hoisin sauce on the burger when cooking... sooo good.
I'm salivating. Looks gorgeous. But where do I buy American cheese in Europe!
Hey i am wanting to gd a good braised lamb shank recipe any chance of showing how u do yours fallow
For smashburgers, NO OIL on the meat or the cooking surface. If the patties are 80:20 they will make their own fat and you'll get a way better Maillard effect. Also, only season when the balls are on the flat top grill, the salt otherwise reacts with the beef and softens the outside. You're OK for this demo but the temptation might be to pre-season an entire tray. Love your channel!
The dual video viewing was great!👏👏
I need to see this hybrid burger, gentlemen. Do you have any updates I might have missed?
Use squares for smash portions at 2.3 oz per piece.
Hi, lads. A great, funny post. Like the Pulp Fiction reference. Not down with brioche buns with beef. Trad for me. Love how you're serving 'em med/rare. I'm a chef too and I'll confess: my favourite burgers aren't the ones made from kobe and fois gras, or 70% chuck 30% brisket basted with Dijon - they're the ones you get from fairground/seaside vans/shacks with the glorious caramelised onions, plain bun, dubious pattie, cheapo cheese slice and a squirt of ketchup eaten in the open air, especially around Guy Fawkes Night 😱. Sorry!
I won't say which restaurant I work at as this comment could get me sacked 😂.
👍
can't go wrong either way, but i give the edge to smashburgers in terms of added flavor and texture (as a Midwesterner, Culvers has my favorite fast food burger and they do the smashburger)
Please can you do a video of your kitchen structure and whose in your team?
Like whose the head chefs, senior sous, and so on and so forth.
It’ll be really cool to see how things are in a kitchen of 3 restaurants where chefs work at the different restaurants.
I like the way burger when thinly sliced onions are added and get caramelized on the flat top.
I recommend a tortilla press for the smash burger, unless you are able to get a nice super thick wide spatula to smash it yourself
Both burgers look great! I would recomment some caramelized onions with a smash burger.
Do you guys ever field test and offer customers what they ordered plus a new version of that menu item that you're experimenting with?
This chef is just pure awesomeness.
This was like when Gordon Ramsey made the grilled cheese
where are the square aluminium / stainless steel trays from is what I want to know!?
one thing id like to know and I think would be a good video that does well is
what alcohol to use for what.
so for example what red wine specifically should I use for red wine jus?
or what exact bottle of brandy goes into a bisque?
alchohol in cooking a its uses
Can I make a suggestion a seasoned burger of celery salt, garlic salt, paprika, cayenne pepper, cumin, ground nutmeg, ground black pepper and onion granules or powder. 😎👊
There’s a lot of bad advice in the comment section about how to smash a burger… never just smash the Center and that’s it, u push down then harder while moving smasher in a circular motion outwards, the patty should be less than half a cm thick in the middle but the patty should be almost wafer thin on the edges and u cook it one side 90% to try keep it from over cooking in the center and getting crispy edges, if the edges aren’t crispy you haven’t got a proper smash burger imo. George Motz does some good videos on smash burgers if you really want to up your burger game. Highly recommend Oklahoma smash burgers! Also pans are tricky to do smash burgers on flat tops are much better and having a good fat to lean ratio where is king! Hope this helps! And if any of you like gacha games come say hi!
Have you guys ever thought about making your own American cheese? That way, you can have a really well-flavored cheese that will melt without pissing grease.
The best butger I've ever had was at a painball site in 2008. £4 got you a double bacon cheeseburger with black pudding and a fried egg.
I think that's the ticket. It's kind of like the Ruby Tate's / Love's Fish Restaurant, Fish and Chips issue seen on kitchen nightmares back in 2007: th-cam.com/video/DNOQTshwgyQ/w-d-xo.html&ab_channel=KitchenNightmares.
Maybe Fallow's staff could do some street sweeping to compare the localized fancy burger market.
Hi Will and Jack, you guys are awesome!
First time I ever heard background music is your videos.... very nice
I really enjoy smashburgers. But since it's currently a hype and since everyone is doing it, I do miss options for a classic burger.
Great Video guys - i guess if this helps as well. As much as i do enjoy a smash burger at home a "traditional" well presented and made burger would be my choice at a restaurant for a meal, but oh yes to the potatoes buns !
Surely you lads can figure out how to do a hybrid of the smashie and chargrilled burger..
Lol watched to the end and ya'll said it!
I think you are cooking the smashburger at too low a temperature. The thing with the maillard reaction is that it is essentially also drying up the whole patty. So by smashing it onto a hot plancha you can mitigate that dryness to a degree. As hot and as quick as possible, flip it, put cheese directly on top and take it off after a few seconds and let the cheese melt by residue heat of the patty. You will get a much "juicier" and still crispy, smokey smashburger.
A potato bun is nice because it's airy but it's not dry and it sort of collapses nicely when you press it. Some places use way too big brioche compared to the patty, so the ratio is all wrong and because the brioche is not as forgiving as the potato bun, it ends up a bit dryish.
Is that the slightly thicker American cheddar or plastic American cheese
Yeah for me the crunchyness beautiful colour you can achieve with a good blend smash burger. Very thinly sliced white onion smashed into the party for me. Mustard, mayo, ketchup, fine diced guerkins and juice, black pepper salt, for me is a go to burger sauce aswell. I want a burger now and I'm really hungover to make 😂😂👍
not a fan of salting/peppering when the smash patties are still "round". Way too often you get salty chunks, just because it doesn't get distributed evenly. Smash it down then salt/pepper.
You guys have gotta visit Eat The Bird down in Devon and scran a Dirty Ronald. Now that's a smash burger.
They both looked bloody delicious
I tried a "meatball" burger about 10 years ago and liked them much much better than flattened ones
You guys just need a giant flat top to start pumping out those smash burgers efficiently! I’m sure you could find room back there somewhere for it 😅
Can you guys do a video on how to make your burger sauce?
For what it's worth I like the look of the Fallow Burger a bit more, but they both looked good.
With the smash burger.. The thinly sliced onions should have been thrown down under the first flip, letting the onions to impart their flavor into the meat and soften even more.
Looks great just one patty though. Pickled veg and American is perfect
The Ant and Dec of the restaurant world 😂
That smash burger was wack 😭 the boys need to get a lesson off George Motz
How so? I've been to Hamburger America. Motz uses a spatula that's about the surface area of that bowl, and griddle vs cast iron isn't a big difference. If it's "use fried onions" well this ain't Oklahoma.
@@SyedAshrafulla the burger patty is not even smashed, its got no crisping or dark browning like you're meant to see.
@@SyedAshrafullaThe idea behind smash burgers is not to merely flatten a ball in a pan creating a patty, but to give extreme crisp and crust to a thin patty not typically possible without overcooking and drying it out. The squishing facilitates this in a way a pre flattened patty cannot. That is the point.
No one:
Absolutely no one:
Will: Maillard reaction
To bad it was almost entirely missing
please,Can you tell me exactly what the burger meat is made of? I mean, which part of the meat or meat is from which animal and what percentage of fat?
Smash burgers are definitely more flavoursome, but that flavour is coming from the crispy fat and can be really rich... I think that thicker burgers have a more delicate taste! I'm 100% for Smashburgers personally!
Truely mouthwatering. If you don't mind me asking, what's in the burger sauce?
I believe they've mentioned it's special sauce before? If so, it's a very common sauce for burgers, recipes are all over the net.
@@TzunSu Ah, didn't know "special sauce" was a thing. Thanks
@@MichelCarroll-i7d No worries mate, give it a try, i think you will enjoy it!
I had a pretzel bun in Australia last year, really very good
@fallow What about incorporating some cheese into your burger mincemeat/mixed into the actual Pattie itself? wouldn’t you get more juicy cheese flavour throughout the burger and even some of those sumptuous caramelised semi burnt cheesy flecks of flavour here and there, ps do you need oil with 25% fat ratio ? I’ve read it’s best to loosely roll a ball of burger mince and lightly smash it flat “evenly” in the pan within the first 30 seconds and only season after that, don’t be tempted to smash it or press it after the first minute as the fibres tighten in the meat that way you will keep the juices in , try it with no oil to get that crust really going and let it stick to the cooking surface and maximise the contact as long as it’s hot enough either way they both looked great I’m sure you will tweak them into perfection 🙏 they both looked amazing tbh
Love the content you guys at fallow put out, been following since about 2015 on Instagram. I love smash burgers they for me top a regular bigger pattie burger
One patty smashed or charred...Offer it Pulp Fiction style. Olly Read or Simon Weston?.
Classic wins! 🎉🎉🎉🎉
Absolutely go for a smash burger on the menu - I will order it when I see ya
love the smash burger, super quick and easy, also its always juicy!
Great video Chefs, like always! Hi from Croatia
I enjoy a fried onion burger, but sometimes if it ain't broke?.?.?.
What kind of onions were those?
Both look delectable
"The beauty of it is, there's no loser, ya know. Food always wins." 6:37
Split test on the same menu item.
Offer:
Fallow Burger
(Smashed)
(Original)
Offer a free soft drink for filled feedback sheet.
6 months. Job done.
The smash burger, with the two patties and the potato bun, looks more impressive on the plate.
This was a beautiful de-synchronized dance.
I'd have to order both after watching this