Should we Change Our Burger?!
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- เผยแพร่เมื่อ 15 พ.ค. 2024
- Do we keep it classic or go modern with our burgers at Fallow?!
Jack and Will are embarking on a delicious journey to answer a burning question: Should we change our classic burger to a mouthwatering smash burger?
Join us as we dive headfirst into the sizzling world of burgers. We'll explore the flavors, textures, and sheer delight of both the classic and smash burger varieties. From juicy beef patties to perfectly toasted buns, every bite is a step closer to making a tough decision.
This taste test is more than just a showdown; it's a culinary exploration filled with surprises and insights. Our palates are in for a treat, and yours can be too!
So, if you're a burger enthusiast or just someone looking for the ultimate burger experience, this video is a must-watch. Help us make the right choice by sharing your thoughts in the comments below. Should we stick with the classic or switch to the irresistible smash burger? Your opinion matters!
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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
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.
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
LOL I love the Pulp Fiction reference. Honestly, I’d be ok with either burger. They both look fantastic
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 😊😊
Yes Chefs! They both looked amazing and delicious, thanks for sharing your creative process! 🙂😋😎❤
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.
Love a bit of good ole rivalry lads! Keep it up 👍
lacey crispy edges and juicy center, that's my favorite kind of burger
Great video Chefs, like always! Hi from Croatia
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 came to london over the weekend and went to fowl and it was one of the best meals I've ever had
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
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
Can you lads please do a video on the pans/knives you use? So many choices out there
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!
Love the videos great idea chefs, any chance you can show us how you prepare your beef ribs for rib burgers please 😅
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 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.
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
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
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
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!
where are the square aluminium / stainless steel trays from is what I want to know!?
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 !
love the smash burger, super quick and easy, also its always juicy!
Love this!
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.
Which supermarket can I buy potato rolls in? I've never been able to find them in the UK
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
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 :)
I had a pretzel bun in Australia last year, really very good
This chef is just pure awesomeness.
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 😂.
👍
Use a medium saucepan to smash it. It has a wide flat bottom and a handy handle.
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
Cant wait to see this one :)!
Hey i am wanting to gd a good braised lamb shank recipe any chance of showing how u do yours fallow
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
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
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.
Can you guys do a video on how to make your burger sauce?
I'm salivating. Looks gorgeous. But where do I buy American cheese in Europe!
I tried a "meatball" burger about 10 years ago and liked them much much better than flattened ones
What do you reckon the sauce includes?
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.
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 😅
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!
Having run a burger kitchen for a few years, you guys could use some help especially with the smashed one and the balance in your recipe
Hi Will and Jack, you guys are awesome!
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?
You guys have gotta visit Eat The Bird down in Devon and scran a Dirty Ronald. Now that's a smash burger.
Absolutely go for a smash burger on the menu - I will order it when I see ya
For the smash burger, take a flat metal spatula and press down hard while twisting then do it again but opposite side of the burger. This will smear the edges of the patty super flat and make it caramelize and turn a perfect brown crisp. Flip once and place American cheese on top because it never splits while cooking hot and serve on toasted buns.
I know you kept the condiments the same, but if you are going to test out if smash burgers then i think doing proper technique / toppings is important. You can elevate that smash burger with some minor adjustments.
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.
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.
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)
Wish this was my R&D for work....
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
No one:
Absolutely no one:
Will: Maillard reaction
To bad it was almost entirely missing
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 😂😂👍
I'd have to order both after watching this
Both look delectable
For what it's worth I like the look of the Fallow Burger a bit more, but they both looked good.
This was a beautiful de-synchronized dance.
lol... good work fellas!
I enjoy a fried onion burger, but sometimes if it ain't broke?.?.?.
The Ant and Dec of the restaurant world 😂
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.
I would love to work here!
I think you should try again with a smashed burger with crispier, lacier edges. I think you could have gotten a lot more caramelization.
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
@@user-or6qz3ms3f No worries mate, give it a try, i think you will enjoy it!
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. 😎👊
The new video style is sick, get to see some techniques and methods, and when your all talking over different perspectives at the end it's amazing to see how you think about food and rate different things about it, there's so much nuance in each dish to balance how you want it, lol I've legit made scrambled eggs like 6 times since I saw that video a few weeks ago, verdict is in, I'm with the guy that says fuck whisked eggs hahaha
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!
Is that the slightly thicker American cheddar or plastic American cheese
One patty smashed or charred...Offer it Pulp Fiction style. Olly Read or Simon Weston?.
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!
Both look excellent. However, I think a properly done smashburger stands in a class of its own. Seen it already discussed here, but I'd go with 15-20% fat content on the patty. Not sure you'd need any additional oil that way. And really letting that crust develop. That, plus pickles, grilled onions, American cheese and burger sauce - MUAH. Then again - fair point in that you're not a fast food joint. I'm sure whatever you blokes choose will be the right decision.
3:13 I'm getting reminiscence of The Menu
Fallow boys killing it on YT, as usual. Just a fantastic channel. Cheers, gents!
Theres a time and place for both. As far as I can understand smash burgers cook quicker and are far easier to do at volume. I prefer the smoky almost sweetness that comes with a smash burger but sometimes a nice thick juicy burger hits just right. I feel like cheese kinda gets lost in the other flavors in a smash burger whereas with a regular burger the cheese kinda stands out, for a swiss mushroom burger for example.
Smashburgers are simply superior. That crust, the insanely fast cook times, everything about them is better.
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?
Great idea for a video, ty! For me, smash is the superior alternative, especially once you introduce cheese and bacon.
I think you might want to consider trying making your own "American" cheese. It's very easy, just smelt cheese and add Sodium citrate. That way you can have the perfect meltiness of american cheese, with the flavors of actual cheese.
Dude.... Thank you! Need to try that cheese idea
@@5e88e No worries mate! Pretty common in many restaurants these days, no real need to keep using "American" cheese :)
I would think a smash burger would be easier and faster for service just because it cooks faster and there really isn't an option for medium or well done or whatever.
Whilst that's true, you're also making 2 patties which will soak up a lot of that saved time.
@4:33 ah a beautiful smash burger
lets add some butane
I’m guessing you can’t do both!, How about a “Smurger” flat burger and smash on top... same amount of beef. Depends I guess on your time scales... 😻
God I’m hungry 🤤
"The beauty of it is, there's no loser, ya know. Food always wins." 6:37
what is the burger sauce ?
It's like the question pizza or pasta?
Depends on the day and what I like to eat!
Same as smashed or classic burger!
@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
I personally prefer the classic over a smash burger. But that's mostly because people tend to serve you super dry smash burgers
Put thin layer off mayo on buns then toast them 👍
It would be cool to see Burger Scholar (George Motz) come over and brainstorm a new Fallow burger with y'all.
Both burgers look good.
Think those smash patties could have been done a little better
Either for me. I will not be disappointed.