Brilliant video & recipe, I recommend Next time just cook the burgers for 15 seconds less to get the best results other then that everything was on point 👍🎉☺️😁👌
@BBQ and Bottles you can squirt some water around the burgers before you put the lid on and im willing to bet you can melt other cheeses quick enough. Around not on the burgers*
That’s how you do it! There are lots of videos that claim to show you how to make smash burger. Most of them cook the patties too thick. The execution in this video was perfect! Thin and crispy patties, yum!
This is the best video on TH-cam showing how to make the ultimate smashburger. The way you make them, the ounce you use, to the simple toppings are perfect.
Good video. Smash burgers are so easy to make. It's almost impossible to get them wrong, as long as you get them thin enough. Crunchy burgers sounds bad until you actually try one, it's really unbelievable. It's amazing how this simplicity utterly blows away any fancy burger you could possibly buy at high end restaurants.
I've watched lots of smash burger videos but hey this one is on the next level. I've really loved it. Forget about the negative energy in the comments section.
Amazing as usual. - I was kinda laughing at some of the comments about the cooking time of the burgers and I was like I'm almost always cooking for more than one person and it's difficult if not downright impossible sometimes to get "everything" timed out perfectly. - Those burgers looked absolutely delicious!! - Great technique and advice!!
Trying this next weekend for sure. Every time I watch your videos I get so hungry and can't stop thinking about what you cooked for hours. Looks amazing!
I'm gonna pull the trigger on buying one of these griddles and all I can say is, I hope my first smashburgers turn out exactly like these!!!! They look amazing!!!
I suppose if you made these on a regular basis, you could use an old flat iron to press and add weight, even leave it on the griddle beforehand to help cook the top side too!
Lean ground works well. You do want more rather than less fat in your ground beef! When I started watching this video, I was thinking, WTF is he doing with a 70g patty? If you are making triples, then 70g patties are good. I make double burgers as per this method and find 100g ideal! Anything over 200g is just too much beef for me. I also noticed he used the cheap wonderbread buns! Awesome choice because it provides the perfect meat-to-bun ratio. I have tried smash burgers with better larger buns, and they just take too much flavor away from the beef! Great video and an awesome presentation. No matter how long you have been cooking smash burgers, there is always lots to learn. I would suggest buying a smasher if you plan on making these a regular meal; the spatula smash technique used in this video is excellent, but it takes too much time and energy. I also found smashing and holding for 10 seconds helps with the crust formation, just my experience. Mmmm, I am in the mood for smash burgers!
Hi it’s me Kathy, I’ve never seen a griddle like that I hope you continue cooking things so I see how it works those smash burgers looked wonderful thank you so much for your program I will continue watching. Your friend KATHY❤️👍🥰😇🌻
I'm a Chef with a house of nine, you sir just took my 2 hour burgers to 35 min. Kids don't care about fancy ingredients or methods. Meat/Cheese, that's it. I make them a double and they are in heaven. Thank you
@@BBQandBottles my best bud is from Toronto and we go back and forth about his Canadian accent and my Minnesota mannerisms (where I'm originally from). So your accent is what I was referring to, I hope you didn't take it the wrong way.
If it takes 45 seconds to cook it and 10 seconds to smash it, that means by the time you smashed your 4th patty, the first patty was overcooked .. yet you had plenty of time to play with your cheese etc.
on point 11 in Canada, “well done” “medium” etc. isn’t really a notion we have when it comes to burgers cause we have a law that they must be cooked a certain amount before they’re considered able to serve. Not sure if it applies in households or just places that serve food, but yeah. It’s made it so that having pink in your burger is seen as a big no-no. I’ll admit, I’m now aware that a little is fine but I was the same way.
@@bubblegumbxtchh makes sense... even in the US many of the newer hamburger places will only cook med-well... as long as you enjoy what you're eating! #foodislife
Great looking burgers! I need to smash mine more. I use a press that has a set thickness. But your thinner paddy looked perfect. I’m using my spatula next time! Thanks. Enjoyed the video and the burger sauce recipe. Gotta try that. Thanks from Portland Oregon 👍
Oh heck yeah, those look really good Jared! Definitely a great crust and love the toppings. You should give Alabama white sauce a shot, also works well on burgers. Take care brother and keep on cookin!
Those were some fantastic lookin burgers, I think I'm gonna make some tonight. Also try the American cheese that doesn't come in singles it tastes way better than the singles. Keep up the great work my friend.
It’s stupid, extra lean ground beef is all you see in supermarkets. Any butcher shop will do whatever you want though. My new go to is buy a whole brisket and cut it in half, trim the fat and grind the flat into burger with 30% fat. The other half fits on the smoker nice. Lots of work but worth it
I make smash burgers all the time on our griddle. I admit that this video had several oddities that people pointed out (cook time, haphazard laying of meat / flipping out of order) BUT the fact is he is right: that crust is what you are after for a smash burger, and that burger he made looked perfect, had the best crust, and would have been delicious. What I do differently is chop the onions and fry them, leaving them off the the edge while the meat cooks. Then, put the onions on top of the cheese while it melts. Perfect diner style. Also, I use potato buns.
Great video. There are a lot of smashburger videos out there, but very few of them discuss ideal grill temps and the weight of the patties, and you were quite clear about both. I followed your steps and everyone in my family said they were the best burgers I have ever made. One question about the ground beef though - you said that you can't get 80/20 ground beef in Canada. When I googled this, the canadabeef.ca web site indicates that "lean" ground beef is 17% maximum fat and "medium" is 23% maximum fat. Would the "medium" ground beef be close enough to 80/20? When I asked my local independent butcher shop about this, they suggested that I use a custom ground beef that they offer which is ground sirloin mixed with ground bacon and they said it was very close to 80/20.
If you can find medium them go for it - the fattier the better. When I asked at Lowblaws they said they weren’t allowed to sell anything fattier that lean (17%). I bet your butchers chuck would be great too. Glad to hear the burgers turned out well!!
These look delicious! Awesome video. The fact that in both the US and Canada the government decides how much beef fat you can have just blows my mind. (Queue comments about not needed that much fat while simultaneously ignoring the vegetable oil aisle where you can buy 20 + oz ounce bottles of liquid fat.) I found out from my meat department at my local grocery store (in US) that they can only leave about 1/4" fat on a ribeye. We can at least get 80/20 ground beef.
We’ve had lots of questions about the griddle we use. Here’s a link to our review of it if you’re interested. th-cam.com/video/PXwUu8EoVPE/w-d-xo.html
Brilliant video & recipe, I recommend Next time just cook the burgers for 15 seconds less to get the best results other then that everything was on point 👍🎉☺️😁👌
What would you price this at?
Also, what kind of pickles did you use?
@BBQ and Bottles you can squirt some water around the burgers before you put the lid on and im willing to bet you can melt other cheeses quick enough. Around not on the burgers*
😋😋
That’s how you do it! There are lots of videos that claim to show you how to make smash burger. Most of them cook the patties too thick. The execution in this video was perfect! Thin and crispy patties, yum!
Thanks guys. This is one of our family favorites now. We do this a few times a month at least.
This is the best video on TH-cam showing how to make the ultimate smashburger. The way you make them, the ounce you use, to the simple toppings are perfect.
Legend says the other 4 patties remain on the griddle to this day...
But only for 45 seconds all up though
Hard to enjoy the taste test knowing the others were burning! haha
4 for me, 4 for my homies
@@leighbruz9794 if I cooked it for 45 secs I would be eating a non cooked burger
I love how you use cheap and common ingredients for most of us to relate to
Like the 20-80 meat you can’t buy at the store lmao
@@skillswiper exactly lmao
Fancy burgers are whack
Good video. Smash burgers are so easy to make. It's almost impossible to get them wrong, as long as you get them thin enough. Crunchy burgers sounds bad until you actually try one, it's really unbelievable. It's amazing how this simplicity utterly blows away any fancy burger you could possibly buy at high end restaurants.
I've watched lots of smash burger videos but hey this one is on the next level. I've really loved it. Forget about the negative energy in the comments section.
Thanks man. Water off a ducks bad - just ignoring the hater.
Amazing as usual. - I was kinda laughing at some of the comments about the cooking time of the burgers and I was like I'm almost always cooking for more than one person and it's difficult if not downright impossible sometimes to get "everything" timed out perfectly. - Those burgers looked absolutely delicious!! - Great technique and advice!!
Thanks Len! Appreciate you being here from the early days of this channel too 👊👊
man. i woke up at 3am and been watching cooking videos all morning. saludos de los angeles california.
Haha - thanks for spending some of your time this am with us 👊👊
@@BBQandBottles yeah man :) your a nice fella that cooks good food. ill be watching :)
Trying this next weekend for sure. Every time I watch your videos I get so hungry and can't stop thinking about what you cooked for hours. Looks amazing!
Thanks 🙏. Appreciate the support 👊👊
Since watching this video, this is my go-to smash burger technique. Thanks for making it easy. It’s a favorite in my home!
Love getting comments like this. 👍👍
I'm gonna pull the trigger on buying one of these griddles and all I can say is, I hope my first smashburgers turn out exactly like these!!!! They look amazing!!!
That’s how our long gone Dairy Queen used to make their burgers...thanks for the memories and great video!
I miss their Blizzards too
Dhymez DoneDidIt and in Wisconsin
Wx🐏🐦🐭🐏🐪🐧 ki 5 bh! Uuujhby 😷🐰🐢🐑🐹🐣🐔🐔🐢:):-\🐹
Dhymez DoneDidIt i wish there were some in my area, none around nrg...
That's unfortunate. There are still DQs out here in Vietnam...
this is by far the best guide to make these burgers, very clear and easy to follow and done in real time. thank you
I suppose if you made these on a regular basis, you could use an old flat iron to press and add weight, even leave it on the griddle beforehand to help cook the top side too!
Good idea.
Tried that but didn't work like expected, the meat stuck to it so think wax paper or parchment on top of the burgers works the best.
@@normtrainer3429 works for me, I also smash sausage patties with the press.
@@normtrainer3429 yeah youre supposed to still use wax paper lmao
jesus larry your everywhere !!!
In a 120h fast while watching your videos.. Ahhh so much deliciousness!
"You can use ketchup too, but we aren't cause we're trying to avoid sugar" -says the guy who used sweet pickle relish lol
Literally what I was thinking right before I saw this comment
🤣 Said that in my head when he stated that
😂😂
Could be dill relish
@@therooway6908 I have never seen relish that doesn't have sugar added
Cooking with a Rolex Submatiner on. Legend. Thanks for the video. Great and simple!
YUUUMMMM!!!!!!!!!!!!!!!!!!!!!!
Thanks Suhail! Hope everything’s going well on your end. 👍👍👍
Lean ground works well. You do want more rather than less fat in your ground beef!
When I started watching this video, I was thinking, WTF is he doing with a 70g patty? If you are making triples, then 70g patties are good. I make double burgers as per this method and find 100g ideal! Anything over 200g is just too much beef for me.
I also noticed he used the cheap wonderbread buns! Awesome choice because it provides the perfect meat-to-bun ratio. I have tried smash burgers with better larger buns, and they just take too much flavor away from the beef!
Great video and an awesome presentation. No matter how long you have been cooking smash burgers, there is always lots to learn. I would suggest buying a smasher if you plan on making these a regular meal; the spatula smash technique used in this video is excellent, but it takes too much time and energy. I also found smashing and holding for 10 seconds helps with the crust formation, just my experience. Mmmm, I am in the mood for smash burgers!
I need 2 of those burgers -please
Sleep early you might get a chance 😂
Hi it’s me Kathy, I’ve never seen a griddle like that I hope you continue cooking things so I see how it works those smash burgers looked wonderful thank you so much for your program I will continue watching. Your friend KATHY❤️👍🥰😇🌻
Thanks Kathy - we have a bunch of cooks with the griddle on our channel here.
“It’s only going to take about 45 seconds for these to be done.” ::18 minutes later::
HAHA SO TRUE
3.20 min from smash till peel off.
he Canadian bro, 2 minutes is 18 minutes.
Literally takes 1minute a side for me here. Not sure what the issue is?
😂😂
I had my first smashed burger recently and now I have to make them myself. I'm excited.
Good luck!
I'm a Chef with a house of nine, you sir just took my 2 hour burgers to 35 min. Kids don't care about fancy ingredients or methods. Meat/Cheese, that's it. I make them a double and they are in heaven. Thank you
That’s great to hear Justin!
lmao 2 hour burgers
bro ya not a chef if it takes you 2 hours to prep a burger
@@whitter86 its not that deep. probably just meant that he’s a chef for his kids
@@soggybiscuitz5985 the definition of a chef is literally "a professional cook" so he's using the term incorrectly
If you want to get technical.
I agree with another comment on here. This is the top video on smash burgers. Nice set up too.
this turned out great! thanks for the recipie.
Good to hear and glad you enjoyed it!
Burgers look KILLER! Have not ever seen that griddle set up before
Yeah, really enjoy this griddle.
@@BBQandBottles I need to get one!
You just made what could be considered the perfect looking burger.
Thank you sir!!
Agreed.
Respect your prep work. Love your rig set up too. Thanks for sharing
That’s the longest 45 seconds I’ve ever seen
Yes sir! Finally a video that gets the crust right! They look awesome, just like your 16610!
Thank you 🙏 🙏🙏
Looks pretty good, one thing I would do is
caramelized the onions.
I was introduced to this tasty meal while in Florida 2 weeks ago, it was like I'd never eaten a burger before.
There's so much Canada going on here. Love your video bud, all the way from Miami!
What do you mean so much Canada? Enlighten me.
@@BBQandBottles my best bud is from Toronto and we go back and forth about his Canadian accent and my Minnesota mannerisms (where I'm originally from). So your accent is what I was referring to, I hope you didn't take it the wrong way.
No not at all. Just love seeing what the giveaways/tells are. Love Minnesota! Gotta get back to Minneapolis more often.
@@BBQandBottles Great job on your videos. I just subbed to your channel.
Thank you. I finally understand how much strength to flatten and when to flip.... thank you 👍
That sound at the end is me flying over in my spy plane and that's not rain your feeling, it's my drool
Haha
Good job looks better than anything else I seen. I've had in & out burgers theses are right up there brotha.
That’s the real deal 👏🏼👍🏼
Great post, Jared! Thanks for showing the secrets of grilling a delicious smash burger!
If it takes 45 seconds to cook it and 10 seconds to smash it, that means by the time you smashed your 4th patty, the first patty was overcooked .. yet you had plenty of time to play with your cheese etc.
seropserop glad you said it. i was thinking those burgers were dead before he got to the cheese. great video tho, if you like em well done.
on point 11 in Canada, “well done” “medium” etc. isn’t really a notion we have when it comes to burgers cause we have a law that they must be cooked a certain amount before they’re considered able to serve. Not sure if it applies in households or just places that serve food, but yeah. It’s made it so that having pink in your burger is seen as a big no-no. I’ll admit, I’m now aware that a little is fine but I was the same way.
@@bubblegumbxtchh makes sense... even in the US many of the newer hamburger places will only cook med-well... as long as you enjoy what you're eating! #foodislife
brooke we ground fresh meat cook it medium rare no problem, we eat it uncooked too as tartare, no problems
on point 11 zD d %%%%%% %%zzzzzz% . 🔳🔳🔳
This isn't actually a bad tutorial. I actually liked it because I actually watched it without any actual expectations going into the actual video.
Actually, that's not a bad comment actually. 😉
Try the Kraft Deluxe cheese individual pieces but unwrapped. Just as melty and 10x better tasting. Good looking burger though.
Agreed
Will also stand behind this
That is the only cheese I use on burger's.
Unwrapped? Why would you leave cheese wrapped? I'm confused.
@@billythekidproductions5327 because you purchase it wrapped individually
I love smash burgers on my camp chef , everything is good on a griddle , thanks
Oh, the waxpaper trick is good.
It’s not really needed
I just made these tonight it went exactly like it did in your videos so thank you so very much
Great looking burgers! I need to smash mine more. I use a press that has a set thickness. But your thinner paddy looked perfect. I’m using my spatula next time! Thanks. Enjoyed the video and the burger sauce recipe. Gotta try that. Thanks from Portland Oregon 👍
Thanks Clyde. The thinner burgers just make a crispier crust that we really like.
JUST GORMATE BURGER . SUPER EASY TO MAKE BEST TRADITIONAL BURGER.
THANK YOU SO MUCH MASTER.
Smash burgers are the only way to go.
100%
Burger for lunch today!!!! Thank you
🤤 Those patties look so amazing. I just wanna dive right in. Thank you for sharing 👍🏻👍🏻
Patties perfectly cooked. Looks good 👍
Oh heck yeah, those look really good Jared! Definitely a great crust and love the toppings. You should give Alabama white sauce a shot, also works well on burgers. Take care brother and keep on cookin!
Oh, I’m gonna have to check out that sauce. Thanks for the tip 👊👊
Pickles BBQ thanks we will
Hell ya!! Thanks. My son and I will try it tomorrow for lunch. Thanks again 👍👍
Good luck Chazz. Let me know how it turns out.
Those were some fantastic lookin burgers, I think I'm gonna make some tonight. Also try the American cheese that doesn't come in singles it tastes way better than the singles. Keep up the great work my friend.
I have to go with Cooper Cheese that’s the best check it out
@@josephyamin9508 or use real cheese ?
I would use some premium cheddar myself.
Looks smashing mate !👍🇬🇧
Should have grilled those onions and put more sauce on the top of the bun as well. That would have set this off
Not gonna disagree with that.
Crust is insane! Nice job
Now that’s what you call a crust
Great video! Thanks for giving the weight in ounces and temp in Fahrenheit for us in the USA.
Love it man! Great tutorial. That bite looked pretty damn tasty.
Honestly, these are now my top favourite borger
Mine too
Nailed it man!
This should have more views like actually you deserve it man 🙌👏
Thanks 🙏. Appreciate the kind words 👊👊
Why can’t you get 80 20 in Canada? 😂
It’s stupid, extra lean ground beef is all you see in supermarkets. Any butcher shop will do whatever you want though. My new go to is buy a whole brisket and cut it in half, trim the fat and grind the flat into burger with 30% fat. The other half fits on the smoker nice. Lots of work but worth it
@@Hansen80 - Not true - In the GTA you can always get lean or even medium ground beef.
If you can only buy extra lean change up your grocery store.
Am I the only one really appreciating that griddle?!?!
Make 30 of these into slider sized burgers... The REAL CRAVE CASE!
What an amazing burger
Bruh I’m quite Canadian, but I have never heard anyone say “katchup”
Time stamp please?
BoN BoN possibly, I haven’t really been on the west coast
BANGTANSBACKBACKAGAIN lol when he goes to put ketchup on the bun
It is west coast thing bcuz when i go to the east side they ketchup differently
Ji .A. You forgot “eh”
I make smash burgers all the time on our griddle. I admit that this video had several oddities that people pointed out (cook time, haphazard laying of meat / flipping out of order) BUT the fact is he is right: that crust is what you are after for a smash burger, and that burger he made looked perfect, had the best crust, and would have been delicious. What I do differently is chop the onions and fry them, leaving them off the the edge while the meat cooks. Then, put the onions on top of the cheese while it melts. Perfect diner style. Also, I use potato buns.
Great video. There are a lot of smashburger videos out there, but very few of them discuss ideal grill temps and the weight of the patties, and you were quite clear about both. I followed your steps and everyone in my family said they were the best burgers I have ever made.
One question about the ground beef though - you said that you can't get 80/20 ground beef in Canada. When I googled this, the canadabeef.ca web site indicates that "lean" ground beef is 17% maximum fat and "medium" is 23% maximum fat. Would the "medium" ground beef be close enough to 80/20?
When I asked my local independent butcher shop about this, they suggested that I use a custom ground beef that they offer which is ground sirloin mixed with ground bacon and they said it was very close to 80/20.
If you can find medium them go for it - the fattier the better. When I asked at Lowblaws they said they weren’t allowed to sell anything fattier that lean (17%). I bet your butchers chuck would be great too. Glad to hear the burgers turned out well!!
Bravo!!! My favorite way to eat a burger!!!
Same here!
Sorry boot that eh
I'm Canadian if my logo didnt say that I was.
How to create science out of making burgers 😘. Nice video and lovely watch btw.
anyone notice he touched the burger after he handled raw beef? great burger just hope he didn't or doesn't get sick one day
New subscriber here. I followed your steps and just made the best burger of my life. Looking forward to binge watching the rest of your videos.
Toppings go on the top, thats why they are called toppings and not bottomings
You do and the heat from the meat will steam them out.
The toppings tend to stay put and not become a sliding mess when they're on the bottom. There's a reason even Kenji puts the toppings on the bottom.
You seem like a fun person to be around
@@DavidSmith-pn8ll LOL! I was thinking the same thing!
Looks absolutely delicious!!!!
Thanks Fernando!
you said 45 seconds and cooked them for 5 minutes! lol
Exactly lol 😂
I like your method best so far. Just waiting on my burger smasher from Amazon. 🍔
And now ground meat has quadrupled in price. $9 a pound the last time I went to the store. They done lost their mind.
What is going on over there? Someone asking from the Midwest of the US
Thank you! I made my first round of smash burgers last night and they were a big hit in our home.
Great to hear Tony!
Top it with caramelized onions and barbecue sauce and you'll get the best burger ever!
I've never seen a more tasty looking burger in my life. They even look better than SteaknShakes.
I love smash burgers, thanks for sharing your techniques.
Gracias🍻from mexico
The wax paper really makes all the difference. Great vid! Making these bad boys tonight 😋
Parchment paper. Wax will melt from the wax paper.
@@poughquagpops3379 good call!
Thanks for the video man those burgers came out looking delicious
Straight to the point!! Subscribed!!!
Awsome job on the crust on them patties! Looks delicious:)
Looks perfect, would kill for one now
Thank you, family and I were diggin it. Used a burger seasoning recipe from Pinterest. Delish. Got a happy tummy right now :)
what is the burger seasoning recipe you got from Pinterest? thanks!
These look delicious! Awesome video.
The fact that in both the US and Canada the government decides how much beef fat you can have just blows my mind. (Queue comments about not needed that much fat while simultaneously ignoring the vegetable oil aisle where you can buy 20 + oz ounce bottles of liquid fat.)
I found out from my meat department at my local grocery store (in US) that they can only leave about 1/4" fat on a ribeye. We can at least get 80/20 ground beef.
Nice watch! I have the blue bezel and face with gold.
Big props from germany
I'll smash 10 of these easilyyyyy... good stuff man definitely looking good. 🙏
Cool guy, rad burger. Keep em coming man
I use Irish orange cheddar and it melts really good and taste great
That burger looks so very good man and juicy cheesy
Holy crap those look crazy good. Subscribed, Alerts on, and Thumbs up. You have a new fan
Awesome! Thank you!