One of the best cooking videos, most vids today has people “trying” to be funny, animations, dancing, hundreds of seasonings, rubs, dips, sauces, and people trying to reinvent the wheel. This video is simple, yet very informative. Nicely done!!
Made these a couple of nights ago. Delicious! Can confirm ratios are important with the sauce (I used too much pickle, still good, but a little too much). Also, next time I'm going to spray the bottom of the tin-foil covered saucepan because I had trouble with the burgers sticking after being smashed. Definitely making this again.
I love you guys, but I have to push back here. You absolutely should grind your own beef for a smashburger (can be done in a food processor). Supermarket ground beef produces a rubbery patty when cooked. Also, you should toast your buns.
Totally agree. Supermarket mince produces rubbery burgers. The food processor is your friend in grinding your own beef. Just semi freeze the meat before putting in the food processor.
In Atlantic Canada Chuck is almost a thing of the past. I used to buy chuck roast for making my stews but since COVID started 2 years ago I don't think I have seen a chuck roast, only Blade roast.
@@BillAndersonNS I get 2 1/4 lb packs of ground Chuck local to me in Southeast PA… also get several different cuts of Chuck roasts. I usually get one my butcher calls California Chuck roast?
The best smash burger I ever ate was down here in TX at a tiny burger stand called Sexton’s Burgers. He added day old breadcrumbs and mustard and ketchup to the meat; probably to make the meat go farther, but the grease retained by the dry bread was epic on his decades old flat top.
for the best burger always put lettuce on top. The lettuce will protect the burger from the wetness and juices of the tomato and burger from sogging out the bun. Isn't a bad idea to put lettuce both top and bottom especially if you toasted the buns and have sauces on the bottom
That's how I dress my burgers too...I hate soggy buns. From the bottom up: lettuce, onion slices, burger, cheese, tomato, lettuce. Any special additions are added somewhere in between. Ummm...now I'm hungry!
Lettuce on the bottom to protect the bun, tomato on top to co-mingle with the ‘dressing’. The softer bun top will squish into the top of the tomato & cheese ,, delish ,,
I don't think there's enough juice in a smash-burger to damage the bun. I also like the toasted buns. If you put a thin layer of mayo, or butter, on it, then that fat will repel anything that does come down. At least for the 2 minutes you have until it's all eaten up.
There's nothing inherently wrong with kraft singleys. I think it's fundamental problem simply to calling it cheese. Do what the canucks did with kraftyac'n'chee. Just call it someping else. Heck, just call it Kraft Chee'. Done. Krafty, I except my Chee' Check forthwidth. Signed by Major Chee' and the Chee'Tones.
I’m new to this channel, and oh my gosh how this looks so yummy on that special sauce and everything. I honestly haven’t even thought about making smashed burgers. I love them when we go out, but now I can make them. Thank you so much, and look forward to more great recipes!!!
I smash my patties between Wax Paper, peel off the top layer of paper and lift off the patty from the bottom paper, then set it back down on the paper, I'll make 8 of these patties, cook 4 and freeze the other 4 with the paper separating the patties. I cook 1 side, flip then add cheese and put a lid on the skillet to melt the cheese, the cheese that melts off and hits the skillet with all the grease is the best tasting, so scoop it up and put it on top of the patty before you take it out of the skillet... not exactly "Rocket Appliance".
Not many folks leave the root on the O's. Nice. That helps hold the veg together and dice to the very end. Smacking the lettuce to release the core works, if used soon. It won't store well due to bruising the rest of the head, it'll "rust". It can be cored like a cabbage, or continue to peel off as needed. Great! A beer, please.
I have been making smashed burgers for years, But I always use a potato masher that has a round grid like surface. It works great. Perfect burger every time.
Why not toast the buns !!! Get some nice salty butter and get another layer of flavour going on the buns… instant of a cold , sad pre packaged bun . 😞😞
Agreed!!! Anyone who had Steak n Shake will remember these kinds of burgers, sooo good, and they would always toast the buns on the grill while cooking the burgers. I miss Steak n Shake, but we have Freddie’s now, which is a pretty good substitute!!! No untoasted buns!
Toast the buns first to keep them from getting soggy if you put the condiments on first. Otherwise, the bread will shred after you place the burgers on the buns. Melt the cheese on the patties while still in the pan. The first patties will cool before placing the second patties on the buns. This way, all the patties will be at the same temp.
My favorite burgers: Smashed, hold the tomato, lettuce and cheese but put on plain old yellow mustard, plenty of dill pickles, and a few rings of onion. Mmm. The beef is the star. V Nette Bridget is my favorite too!
Cast Iron griddle on gas BBQ is the way to go! Great crust & grease splatter stays outside. The griddle is great for taco meat (think Al Pastor, Pollo Verde, etc.) since it is hot enough will put a crust on that as well.
Looks awesome and delicious. I would have put the lettuce down first before the 1st patty. That way the bottom bun doesn’t get soggy while cooking the next 2.
You can still use a spatula to do the smashing if you use something like a pepper grinder or olive oil bottle (whatever is suitable and nearby) to press down on the back of it. A little less awkward than using a foil covered pan anyway.
I make my smash burgers on a flat top griddle with a little graded parmesan, a touch of the Worchester sauce, salt, pepper and a little garlic pwdr. Really really good.. My catsup is the siracha blend, mayo and the same cheese you used. My other recipe is basically the same except for the cheese I use Palmetto jalapeno spread, Palmetto brand pimento cheese spread, absolutely marvelous, especially the jalapeno one. I like the bun slightly toasted.
Will make that pickled sauce The bun I would opt for whole grain and lightly toast it in the cast iron skillet before adding the aioli homemade spread Plus we will be making veggie burgers, black beans burger, and or jackfruit burger (fresh, no canned) Thanks you
I just made the smashed Burger with 80% lean ground beef and followed Bridgets instructions to a “T”. The burger smashed in the very hot cast iron skillet but shrunk up and curled on the edges. I didn’t like that aspect of the 80% Beef and wondered if an 85-90% fat may stay down on the skillet better and crisp up better than the 80%. Otherwise the taste of a burger with the good ole American Cheese and her special sauce was delicious. Wish I would have the crispy burnt edges of the burger. I will try again. Carole R.
You should look back in their other videos, ATK did a video explaining myosin properly in a bit better detail than what this lady did. It explains how myosin overdevelopment causes the patty to deform while cooking just like you explained. Weirdly enough the other video they produced completely contradicts what this lady said! In my opinion this video here is terrible advice on making (good )burgers. It’s more of a making burgers for dummies kind of video haha The other video they put out was much more helpful and more accurate in explaining what myosin does and how it affects the burger. Give it a watch and try it again, I guarantee it will work out better !
Glad you addressed the summertime tomato thing. It’s really the best time to put one on a burger. I’m a toppings on the bottom type of guy because lettuce and tomato makes a good base.
Try putting a layer of paper thin sliced onions in the skillet, then place the ball of ground beef on the onion and then smash the onion into the burger. We make these a lot, so good.
I'd butter and brown the buns. And keep your griddle/skillet around 450 degrees. Smash burgers is one of the few times I buy 70/30 ground beef. Fat - maximum flavor
I used the baking soda method with 88% lean hamburger from Costco, then cooked the burgers in a little vegetable oil. The lean burgers still turned out great. LOL Next time I will use 80% lean beef though.
These are basically, Steak n Shake Steakburgers. This is the way (in the 1950's and 60's) that all burgers were made. Of course, with time, commercialization and mass production, have turned burgers into something else.
I prefer using a Cast Iron Creps Pan. It has a verry shallow rim and is ideal for smashburgers. Also, you should try the Oklahoma Fried Onions Smash burger. Its pure Heaven ;-)
I stopped using Ketchup and starting using Thousand Island dressing and Dill pickle relish and that's it. Maybe lettuce and Tomato etc every now and again!
I love everyone at ATK,but Bridget is my fav.Thank you and Happy New Year to All.
She should change her name to Jalapeño, because she’s so hot! 🤓
@@oneproudchump8457 I thought it was just me....... I have to watch the videos twice, first time just to admire her......
Bridget is an absolute doll.
I love her too…
Bridget's sense of humor is so much fun in these videos. Love a good smashburger.
She’s a turn on.
@@RG-od8ri You got that right.
I need the respees
Salt on the tomato right before putting on the top bun 🙂 These look excellent!
One of the best cooking videos, most vids today has people “trying” to be funny, animations, dancing, hundreds of seasonings, rubs, dips, sauces, and people trying to reinvent the wheel. This video is simple, yet very informative. Nicely done!!
Made these a couple of nights ago. Delicious! Can confirm ratios are important with the sauce (I used too much pickle, still good, but a little too much). Also, next time I'm going to spray the bottom of the tin-foil covered saucepan because I had trouble with the burgers sticking after being smashed. Definitely making this again.
Use the dull side of the foil. That's the non-stick side!
Just a bit of Worcestershire sauce in the 1000 island brings it to the ultimate flavor. Also toasted buns for crunch and sogginess prevention.
I’m going to remember your advice to toast the buns and add some wooster…worchest…aw, heck - the anchovies juice.
Try potato rools.
I love you guys, but I have to push back here. You absolutely should grind your own beef for a smashburger (can be done in a food processor). Supermarket ground beef produces a rubbery patty when cooked. Also, you should toast your buns.
@Mr. Cool I guess it comes down to personal taste. The conventional wisdom with smashburgers is to toast the buns to maximize the caramelized flavors.
Totally agree. Supermarket mince produces rubbery burgers. The food processor is your friend in grinding your own beef. Just semi freeze the meat before putting in the food processor.
Depends on where you live. Here in the Netherlands ground beef isn't quite as smushed so supermarket is fine. But yeah, toasted buns are better.
Only thing I would add, is the meat needs to be 80/20 "Ground Chuck"... Not just any ground beef. IMHO the ground chuck is a game changer!
In Atlantic Canada Chuck is almost a thing of the past. I used to buy chuck roast for making my stews but since COVID started 2 years ago I don't think I have seen a chuck roast, only Blade roast.
@@BillAndersonNS I get 2 1/4 lb packs of ground Chuck local to me in Southeast PA… also get several different cuts of Chuck roasts. I usually get one my butcher calls California Chuck roast?
I will definitely make those this weekend for the NFC and AFC championship games. Bridget, I love your sense of humor!
The best smash burger I ever ate was down here in TX at a tiny burger stand called Sexton’s Burgers. He added day old breadcrumbs and mustard and ketchup to the meat; probably to make the meat go farther, but the grease retained by the dry bread was epic on his decades old flat top.
We do have some awesome food down here in Texas!!🤘
What part of Texas?
Royse city, about 30 miles East of Dallas.
I'm from Alaska-I'll cut it in half and make your Texas the third largest state...
Italian meatballs were always made with breadcrumbs.
Absolutely nothing better than a great homemade burger!!! Thank you Bridget!!
for the best burger always put lettuce on top. The lettuce will protect the burger from the wetness and juices of the tomato and burger from sogging out the bun. Isn't a bad idea to put lettuce both top and bottom especially if you toasted the buns and have sauces on the bottom
That's how I dress my burgers too...I hate soggy buns. From the bottom up: lettuce, onion slices, burger, cheese, tomato, lettuce. Any special additions are added somewhere in between. Ummm...now I'm hungry!
Lettuce on the bottom to protect the bun, tomato on top to co-mingle with the ‘dressing’. The softer bun top will squish into the top of the tomato & cheese ,, delish ,,
Agree about toasting the buns -- there's no "if" about it.
I don't think there's enough juice in a smash-burger to damage the bun. I also like the toasted buns. If you put a thin layer of mayo, or butter, on it, then that fat will repel anything that does come down. At least for the 2 minutes you have until it's all eaten up.
Then all of the juices run onto your plate and the bun swims in it.
Should let the Pattie settle for a few minutes and problem solved.
1) toast the buns. 2) put the salad on the base and the meat on top. this helps keep the burger together.
Really enjoyed seeing Bridget make these! And even more - we didn't have to walk the plank for using Kraft singles ;)
There's nothing inherently wrong with kraft singleys. I think it's fundamental problem simply to calling it cheese. Do what the canucks did with kraftyac'n'chee. Just call it someping else. Heck, just call it Kraft Chee'. Done.
Krafty, I except my Chee' Check forthwidth. Signed by Major Chee' and the Chee'Tones.
I’m new to this channel, and oh my gosh how this looks so yummy on that special sauce and everything. I honestly haven’t even thought about making smashed burgers. I love them when we go out, but now I can make them. Thank you so much, and look forward to more great recipes!!!
I have their books. They are the best, as they test a lot
if you are salivating to this do net ever check out Guga's channel, you will probably die of shock
Thank you, I really enjoyed all his videos!!!
I smash my patties between Wax Paper, peel off the top layer of paper and lift off the patty from the bottom paper, then set it back down on the paper, I'll make 8 of these patties, cook 4 and freeze the other 4 with the paper separating the patties. I cook 1 side, flip then add cheese and put a lid on the skillet to melt the cheese, the cheese that melts off and hits the skillet with all the grease is the best tasting, so scoop it up and put it on top of the patty before you take it out of the skillet... not exactly "Rocket Appliance".
Not many folks leave the root on the O's. Nice. That helps hold the veg together and dice to the very end. Smacking the lettuce to release the core works, if used soon. It won't store well due to bruising the rest of the head, it'll "rust". It can be cored like a cabbage, or continue to peel off as needed. Great! A beer, please.
I have been making smashed burgers for years, But I always use a potato masher that has a round grid like surface. It works great. Perfect burger every time.
I use a bacon press
@@reganferguson4823 eeddrzxfxddy
I'm salivating! I'd heard of these but didn't know how the prep differed. Thanks so much!
100% would smash. The lettuce. The cutting board.. everything.
Bridget...
tooooo funny
Great methods, the sauce pan foil covered is now my go to way. Nice tip.
Why not toast the buns !!! Get some nice salty butter and get another layer of flavour going on the buns… instant of a cold , sad pre packaged bun . 😞😞
🍔🍔
Agreed!!! Anyone who had Steak n Shake will remember these kinds of burgers, sooo good, and they would always toast the buns on the grill while cooking the burgers. I miss Steak n Shake, but we have Freddie’s now, which is a pretty good substitute!!! No untoasted buns!
Slowly stewed onions.
@@RG-od8ri did you mean to say sautéed onions? 👍🏻
I actually don’t like toasted buns with my burger!!!!!!!!!!!!!!!!!!!!!
Happy New Year 🎆🎊
Toast the buns first to keep them from getting soggy if you put the condiments on first. Otherwise, the bread will shred after you place the burgers on the buns. Melt the cheese on the patties while still in the pan. The first patties will cool before placing the second patties on the buns. This way, all the patties will be at the same temp.
Thank you
My favorite burgers: Smashed, hold the tomato, lettuce and cheese but put on plain old yellow mustard, plenty of dill pickles, and a few rings of onion. Mmm. The beef is the star.
V Nette Bridget is my favorite too!
Yes...mustard..onion...and pickle. All you need..I do put cheese on mine though.
*Happy New Year to all the fantastic hosts at ATK!*
Add sautéed onions and a few pickles...perfection!
THIS IS AN AWESOME MEAL FOR THE NEW YEAR...GOURMET SMASHED BURGERS...RIGHTEOUS !
I make these all the time both indoors in my skillet and on the cast iron griddle on the BBQ. One of our favorites!
Happy New Year!
Cast Iron griddle on gas BBQ is the way to go! Great crust & grease splatter stays outside. The griddle is great for taco meat (think Al Pastor, Pollo Verde, etc.) since it is hot enough will put a crust on that as well.
Way to start off the new year. Thank you!
Great tip with using the bottom pot to smash the burgers. Thank you.
That looks great. Thank you.
Add a bit of butter in the spot of the patty in the pan and let it melt slightly before smashing the patty on it.
Looks awesome and delicious.
I would have put the lettuce down first before the 1st patty.
That way the bottom bun doesn’t get soggy while cooking the next 2.
Those patties looked legit delicious. Honestly if your burger patties look like that you can use any toppings/sauce.
Awesome recipe thank you 😊❤
The King of all things burger is George Motz! Especially the smash burger! Go there.
You can still use a spatula to do the smashing if you use something like a pepper grinder or olive oil bottle (whatever is suitable and nearby) to press down on the back of it. A little less awkward than using a foil covered pan anyway.
I make my smash burgers on a flat top griddle with a little graded parmesan, a touch of the Worchester sauce, salt, pepper and a little garlic pwdr. Really really good.. My catsup is the siracha blend, mayo and the same cheese you used. My other recipe is basically the same except for the cheese I use Palmetto jalapeno spread, Palmetto brand pimento cheese spread, absolutely marvelous, especially the jalapeno one. I like the bun slightly toasted.
Will make that pickled sauce
The bun I would opt for whole grain and lightly toast it in the cast iron skillet before adding the aioli homemade spread
Plus we will be making veggie burgers, black beans burger, and or jackfruit burger (fresh, no canned)
Thanks you
Spread a little of the rémoulade/aioli/whatever sauce on the bun before toasting it, it's delish.
I just made the smashed Burger with 80% lean ground beef and followed Bridgets instructions to a “T”. The burger smashed in the very hot cast iron skillet but shrunk up and curled on the edges. I didn’t like that aspect of the 80% Beef and wondered if an 85-90% fat may stay down on the skillet better and crisp up better than the 80%. Otherwise the taste of a burger with the good ole American Cheese and her special sauce was delicious. Wish I would have the crispy burnt edges of the burger. I will try again. Carole R.
You should look back in their other videos, ATK did a video explaining myosin properly in a bit better detail than what this lady did. It explains how myosin overdevelopment causes the patty to deform while cooking just like you explained.
Weirdly enough the other video they produced completely contradicts what this lady said!
In my opinion this video here is terrible advice on making (good )burgers. It’s more of a making burgers for dummies kind of video haha
The other video they put out was much more helpful and more accurate in explaining what myosin does and how it affects the burger.
Give it a watch and try it again, I guarantee it will work out better !
@@MatW4606 what video? They have so many burger videos im not sure which one you are referencing.
Glad you addressed the summertime tomato thing. It’s really the best time to put one on a burger. I’m a toppings on the bottom type of guy because lettuce and tomato makes a good base.
I have to toast my buns it’s a must! But looks delicious! On the menu for dinner tonight!
I love the saucepan trick!
Amazing burgers!! Thank you
I love these burgers. The sauce sounds great.
Nice burgers, btw i prefer grilled buns, but very compact and easy to make
Looks delicious but please…butter the buns and toast in the pan before cooking the burgers… makes a HUGE difference!
So good. This show is the best!
Brilliant 👏🏾 👏🏾
They look great!! been watching you girls since Kimball! Happy to subscribe love watching you cook at home
This actually looks great, cannot wait to try it.
Try putting a layer of paper thin sliced onions in the skillet, then place the ball of ground beef on the onion and then smash the onion into the burger. We make these a lot, so good.
Oh my goodness I followed the recipe step-by-step and literally this was the best burger I've ever made wow!!!🎉
Excellent introductions thank you very much 😊👏🌷
Happy New Year!
They look delicious!
Steak N Shake still has a place in my home town of Springfield Missouri. I miss the place!
I love your videos! You describe everything so elegantly, but still simple & to the point.
You got new Irish ☘️ sub 😊 😂
I’ll let you know how the burger went 😅
You make the best looking burger I’ve ever seen! Mmmmm.
Thank you very much for this wonderful video and for yours advice❤ I loved this video
Looks Yummy .. And a lot of technique .. Bravo .. 🙂👍
Tortilla presses work really good
I use chipotle mayo and pickled jalapenos and a dash of dried ground habanero. Very tasty.
Sauce recipe:
* 1 TB minced onion
* 1.5 Tsp pickle
* 0.5 Tsp Pickle brine
* 2 TB Mayo
* 1.5 Tsp Catsup
* 1/8 Tsp sugar
* 1/8 Tsp pepper
* Double the recipe if you actually care about sauce.
I made the burguers and they was amazing.
Thanks 😊
OMG just watched the end I cannot believe how complicated she makes everything with the angles , scales, etc etc etc
Yes
I just made these turkey burgers for lunch and oh my god they are delicious. Thank you for this recipe.
How the hell am I supposed to go on a diet when keeps recommending videos like this??
The knife skills are out of this word!
Your so strong 💪 awesome video I can't wait to try!
I love it maam i try to make thank u GOD BLESS US ALL 💖❤️
I'm sure it took 1400 takes and 15 editors to put this together.
Get that phone off your cutting board! Lmao
I'd butter and brown the buns. And keep your griddle/skillet around 450 degrees. Smash burgers is one of the few times I buy 70/30 ground beef. Fat - maximum flavor
I used the baking soda method with 88% lean hamburger from Costco, then cooked the burgers in a little vegetable oil. The lean burgers still turned out great. LOL
Next time I will use 80% lean beef though.
Here after watching "The Menu"...Chef would approve!
These are basically, Steak n Shake Steakburgers. This is the way (in the 1950's and 60's) that all burgers were made. Of course, with time, commercialization and mass production, have turned burgers into something else.
The bun description got me
So good! I’m making these burgers!! I will go heavier on toppings.
I can't make up my mind between the cheese pan pizza or the smash burgers. ATK nails it again.
Around here (New Mexico), we would add chopped green chile. You do You...
Looks delish !!!!!
I prefer using a Cast Iron Creps Pan. It has a verry shallow rim and is ideal for smashburgers. Also, you should try the Oklahoma Fried Onions Smash burger. Its pure Heaven ;-)
Here's a tip... place your tomato and pickles between the burger and lettuce, saves your bun from getting soggy 👍
I stopped using Ketchup and starting using Thousand Island dressing and Dill pickle relish and that's it. Maybe lettuce and Tomato etc every now and again!
Looks Mighty Delicious 😋
I’m in love
I'm excited to make these!
Made this today, burgers were delicious.
Perhaps it would have been worth mentioning to salt the tomatoes. They looked like they were.
Great video. Thanks.
OMG that looks so amazing
Those buns look beautiful! We have nothing but crappy buns around here!
A well made smash burguer is the best burguer! Maximum crust, quick to cook, can be stacked without having to unhinge your jaw
I've got to make one for myself!
Vollrath 50662 steak weight, the ultimate burger smasher.
Bless you ♥
Nice video😊 What kind of cheese do you ude?
Very good!