Quick Tip: Place a piece of wax paper on the meatball/patty before 'smashing' to prevent the meat from sticking to the spatula. Use the same piece of wax paper for all burgers. BTW, great video.
One suggestion would be get an actual burger smasher - so you can smash them thinner - and use parchment paper in between the smasher (or spatula) and the patty ball so the patty doesn’t stick to the smasher/spatula. Fellow Utahn here, ftr. Way to represent! Well done, Susie!
A trick to get your onions real thin and crispy... Use the cheese slice side on a cheese grater. Then peel the top layer of the onion and start slicing it whole. Once all of them are sliced, squeeze all the onion juice out (this will kill your eyes, but a crucial step). We make these all the time and this will give you the best results. Love your channel! That smoked butter prime rib recipe is money! We cook it for every big holiday and everyone loves it
Just this morning my wife had a Blackstone griddle shipped to us using her Amazon points. I assembled it and came in to check my TH-cam subscriptions and......here we are!! She is making the sauce as I type this: dinner should be great. Thanks for a most timely video.
I really enjoy your videos, cooking skills and your love of family. So, I say this with the utmost respect... Although I’m sure they tasted phenomenal, I wouldn’t consider what you’ve done here to be a smash burger. Try a smaller ball, re-chill it after forming, let it sit on the griddle for a few seconds and then smash it without the onions under it.
The onions prevented the bottom of the burger from caramelizing, which is the delicious signature of the smash burger. I’d rather caramelize the onions separately under a bacon press, and have the burgers crispy on both sides.
Oh shoot I’m in the middle of eating all my smash burgers that I made and ran across your video and just seen your comment to take a photo when you are out cooking your smash burgers and post!! Well I guess I should have watched the video before making them and then I could have gotten a shot of me cooking my very first smash burgers up!! They were definitely nice and tender, juicy, and had a nice little crunch to them!! I’d definitely have to say by far one of my best burgers ever made for sure!!
Looks great, but you should pickle your onions in some white or red wine vinegar, salt & pepper. Cut them thinner, no grilling, and that's all you will need. Try it!
Pro tip, before flipping or removing patty, scrape under it to release the crunchy goodness instead of leaving it behind to scrape and discard at the end....
Get some 5 inch egg rings.....throw down some shredded cheddar.....then top that with mac & cheese some hatch chiles, a couple strips of bacon and top off the smash burgers ....you won't be sorry Great video as always !!
I enjoy watching you grill. Thanks for sharing. I will be making these. You website is great too. My birthday is coming up, and I told my wife to order anything off your site. Thanks again. D
Press each burger for 10 seconds. As someone mentioned below- grill onions on the side. Flip burgers when juice starts bleeding up through the burgers.
Yeah she don't know what the fukk she is doing. Should've just made an Oklahoma onion burger and did meat down first to get the crust. Then smash the onions on the other side to get the caramelized onions crust. This is goofy. Thumbs down
Man, Todd has the hardest job in the world! You make those amazing burgers, then just take your time taking a few bites and telling how great they are. I'm dying just watching, I can't imagine what he goes through!!
Use parchment paper on the burger balls, or spray the "smasher" with PAM. Then the burgers don't stick to the "smasher". I use an actual, purpose built, "burger smasher"😁
Looks delicious! I tend to agree with the no less than 15% fat but if I’m being honest, I just did some with 90/10 but I used some bacon grease to fry em up. Came out perfect and had that signature crispy crust. Had me surprised they turned out so well.
Looks great and all, but what’s the reasoning for putting the patties right on the onions like that? Seems like it’s really messing up the sear and looks to be more trouble than it’s worth.
you can use any butter but the clarified butter is usually preferred by cooks because it has a higher smoke point than regular butter, so you avoid "burning" your butter when you cook on medium-high heat
These look fantastic. I usually make a burger consisting of a little brown sugar, cumin, thyme, salt, pepper, paprika, a hint of sage, garlic, some crushed red pepper, and a hint of chili powder. I modify the recipe based the type of burger I’m making. I add them directly into the meat with an egg, mix everything, and then make the patties. I’ll have to the onion trick and sauce Pro tip: Get yourself a significant other that loves you the way she loves food
Hi. I love your channel. I have been watching for the last year and it is really inspiring me to cook more. I don't have a full grittle grill but I did buy a portable griddle that I can put down on my gas grill or kettle grill and make smash burgers. They have become one of my families favorite grilling meals I make (and that says a lot given how much grilling and bbq I have made). Your burgers looked awesome. I make some of my own rubs but I think I will buy your beef rub you used. Blessings to you!
Hey Susie, Hey, do you have any other flat-top grill recipes? I just got my first one after seeing your Smash Burger TH-cam. I also have a smoker and a gas grill. My wife and I really enjoy your videos. Thanks.
You're an inspiration!!! I learned a bunch from your video. You are very easy to follow. Smash burgers soon on my menu. Thanks for the awesome video!!! Subscribed 👍🇺🇲
I have made these in the kitchen with a flat griddle, oh what a splattered oily mess. It was well worth it, the small burgers were awesome. What's with all the dude, dude, dude talk? Haha, have a great day.
Dang, metal too thin maybe? I use half the burners on my Blackstone all the time with no issues. Sometimes all burners but at different levels. Sometimes only the left or right half, and sometimes only the middle two. No warping at all.
another secret to the best smash burger is to add pickle juice just wipe it to the flat top first then add the butter after trust me this will change the way you eat burgers
You can't make a proper smashburger with the onions underneath them. Get a Blackstone burger making kit, then watch videos of making smashburgers with desired crust on both sides of the patty.
Putting the onions under the smashburger kinda defeats the point of a smash burger. Smash burgers are made to maximize the maillard effect and you don't get it with the onions underneath. To be fair, the burgers do look supertasty and they can do whatever you want while bbqing but still, I'd call these rustic regular burgers and not smashburgers.
@@Sloeberjong First job in 1973 was working a flat top in a small diner. These are too thick for a true diner smashburger. Thin and a nice crust is a must. You can cook your burgers however you like but simply smashing a ball of meat with a spatula doesn't make it Smashburger.
Floyd Hammond I usually do about 2.5 to 3 oz burger balls with 80/20 ground beef. I also have a HUGE wide Blackstone spatula that covers the entire patty when smashing. I love it!
If I chop everything that I want in my smashburger up and just mix it in with the "burger balls", can I still call it a smashburger? I'm thinking onions, garlic, jalapeno.... thanks for sharing and keep up the great work! You should see if the BBQ Pit Stop will carry your line of rubs and seasonings so I can just run down and pick up some more!
Your onions won't cook all the way through if you add to meat as mixture. A smash burger should be super thin cooked on a higher heat, approximately 30 to 45 seconds to each side.
No onions underneath, let it cook on one side til you see juice forming on top of burger, way too much seasoning. I was yelling at the video the whole time
Smashburgers are way thinner than that and that is what gives them the crispy greatness.
Quick Tip: Place a piece of wax paper on the meatball/patty before 'smashing' to prevent the meat from sticking to the spatula. Use the same piece of wax paper for all burgers. BTW, great video.
One suggestion would be get an actual burger smasher - so you can smash them thinner - and use parchment paper in between the smasher (or spatula) and the patty ball so the patty doesn’t stick to the smasher/spatula. Fellow Utahn here, ftr. Way to represent! Well done, Susie!
Keep it up girl, I can see this channel going off the charts because of your vibrant personality. 👍
Cooking these on the blackstone tonight.
Can't wait!
Had to add another comment......
Loved seeing the family at the end!
A trick to get your onions real thin and crispy...
Use the cheese slice side on a cheese grater. Then peel the top layer of the onion and start slicing it whole. Once all of them are sliced, squeeze all the onion juice out (this will kill your eyes, but a crucial step). We make these all the time and this will give you the best results. Love your channel! That smoked butter prime rib recipe is money! We cook it for every big holiday and everyone loves it
Instead of the the Ghee, step it up with Wagyu Beef Tallow~ Mind Blown.
Looks like a delicious riff on a classic Oklahoma Onion Burger. Yum!
Just this morning my wife had a Blackstone griddle shipped to us using her Amazon points. I assembled it and came in to check my TH-cam subscriptions and......here we are!! She is making the sauce as I type this: dinner should be great. Thanks for a most timely video.
Let me know how you like them!
Almost 6 months of several times weekly use of our Blackstone. Absolutely love that thing!
I really enjoy your videos, cooking skills and your love of family. So, I say this with the utmost respect... Although I’m sure they tasted phenomenal, I wouldn’t consider what you’ve done here to be a smash burger. Try a smaller ball, re-chill it after forming, let it sit on the griddle for a few seconds and then smash it without the onions under it.
The onions prevented the bottom of the burger from caramelizing, which is the delicious signature of the smash burger. I’d rather caramelize the onions separately under a bacon press, and have the burgers crispy on both sides.
Oh shoot I’m in the middle of eating all my smash burgers that I made and ran across your video and just seen your comment to take a photo when you are out cooking your smash burgers and post!! Well I guess I should have watched the video before making them and then I could have gotten a shot of me cooking my very first smash burgers up!! They were definitely nice and tender, juicy, and had a nice little crunch to them!! I’d definitely have to say by far one of my best burgers ever made for sure!!
Smash burgers are always a hit at my house with the grandkids
Looks great, but you should pickle your onions in some white or red wine vinegar, salt & pepper. Cut them thinner, no grilling, and that's all you will need. Try it!
Ok tons of smash burger videos on TH-cam, but best part of your video is your family eating the burgers at the end. Your boys are super cute
Pro tip, before flipping or removing patty, scrape under it to release the crunchy goodness instead of leaving it behind to scrape and discard at the end....
great one i must say
Smash burgers, That’s what I am talking about.
Grew up in a family restaurant as well and have those burger memories too...thank you!
Made for dinner with our home raised smoked bacon .... amazing!!
I spray the bottom of the spatula with Pam, smash thinner and flip the burger on to the grilled onions. Great video.
I use a chef's press instead of a spatula since I can leave it on the top as a weight and keep the burgers from fluffing back up
Everyone's here for your burgers...I'm here because of your buns!
11:07 She says it herself
Love seeing the Camp Chef FTG900 getting a workout in your backyard. Another great video, keep them coming!
4 pretty lucky boys right there!!
I use ballpark everything buns and thousand island dressing on my smash burgers
Get some 5 inch egg rings.....throw down some shredded cheddar.....then top that with mac & cheese
some hatch chiles, a couple strips of bacon and top off the smash burgers ....you won't be sorry
Great video as always !!
I enjoy watching you grill. Thanks for sharing. I will be making these. You website is great too. My birthday is coming up, and I told my wife to order anything off your site. Thanks again. D
Press each burger for 10 seconds. As someone mentioned below- grill onions on the side. Flip burgers when juice starts bleeding up through the burgers.
Looks great. Squeeze bottle with water to squeeze on the hot grill & that grill will scrape off pretty easy.
I think I found my new favorite bbq channel
Thank you so much!!!
need to try this😊
There's no crust...me thinks the onions could've waited until the end
Exactly, she steamed them and didn't smash the patty for 10 seconds.
Yeah she don't know what the fukk she is doing. Should've just made an Oklahoma onion burger and did meat down first to get the crust. Then smash the onions on the other side to get the caramelized onions crust. This is goofy. Thumbs down
There’s no crust. Don’t think she cooked the burgers long enough(probably why they didn’t zoom in) this is NOT how to make smash burgers.
Man, Todd has the hardest job in the world! You make those amazing burgers, then just take your time taking a few bites and telling how great they are. I'm dying just watching, I can't imagine what he goes through!!
And this was his lucky day, don't forget.
Looks delicious 😋 love the BBQ JUNK YARD 😂😂😂
I love burgers , well TH-cam just recommend just absolutely perfect channel for me. Cheers from Sabah Malaysia 🇲🇾😊⭐️👍🏻
My new idea make a season with salt n pepper mixed in bottle
Thought the gloves were carrots whole time🤣
Use parchment paper on the burger balls, or spray the "smasher" with PAM. Then the burgers don't stick to the "smasher". I use an actual, purpose built, "burger smasher"😁
Yum my family loved them!!!
Thanks for sharing! Do you have a desired thickness for your smashburgers?
Thinner than these.
Looks delicious! I tend to agree with the no less than 15% fat but if I’m being honest, I just did some with 90/10 but I used some bacon grease to fry em up. Came out perfect and had that signature crispy crust. Had me surprised they turned out so well.
Love your recipes, replace the Ghee with Waygu Tallow - game changer.
Oh, that right there will be my weekend cook. Love your enthusiasm, it makes these videos fun!
Looks great and all, but what’s the reasoning for putting the patties right on the onions like that? Seems like it’s really messing up the sear and looks to be more trouble than it’s worth.
Dude you literally have the best wife ever lol congrats to you both!!!!
Die Burger sehen lecker aus.
Even here in The Netherlands we love your video's ;-)
Could you use Kerry gold butter instead? Thanks for the video will try these soon on my new grill grates!
you can use any butter but the clarified butter is usually preferred by cooks because it has a higher smoke point than regular butter, so you avoid "burning" your butter when you cook on medium-high heat
Congratulations 🎊🎈🎉🍾
Beautiful
Yes yes yes. Work it!!
These look fantastic. I usually make a burger consisting of a little brown sugar, cumin, thyme, salt, pepper, paprika, a hint of sage, garlic, some crushed red pepper, and a hint of chili powder. I modify the recipe based the type of burger I’m making. I add them directly into the meat with an egg, mix everything, and then make the patties. I’ll have to the onion trick and sauce
Pro tip:
Get yourself a significant other that loves you the way she loves food
Looks amazing 😋
Thank you 😋
those look Amazing!!! so I guess its time to buy a griddle..
Where did you get your pan that you have the raw hamburger in? I've been looking for those for years.
Hi. I love your channel. I have been watching for the last year and it is really inspiring me to cook more. I don't have a full grittle grill but I did buy a portable griddle that I can put down on my gas grill or kettle grill and make smash burgers. They have become one of my families favorite grilling meals I make (and that says a lot given how much grilling and bbq I have made). Your burgers looked awesome. I make some of my own rubs but I think I will buy your beef rub you used. Blessings to you!
Hey Susie, Hey, do you have any other flat-top grill recipes? I just got my first one after seeing your Smash Burger TH-cam. I also have a smoker and a gas grill. My wife and I really enjoy your videos. Thanks.
You're an inspiration!!! I learned a bunch from your video. You are very easy to follow. Smash burgers soon on my menu. Thanks for the awesome video!!! Subscribed 👍🇺🇲
I have made these in the kitchen with a flat griddle, oh what a splattered oily mess. It was well worth it, the small burgers were awesome. What's with all the dude, dude, dude talk? Haha, have a great day.
That’s why I love having my Blackstone flat top outside. No oily splatters to clean up aside from the griddle surface itself.
Perfect cheeseburger 🍔 love it 😍🍔
Awesome vid guys!!!! Y'all have soo much fun and the ending is what it's all about...sharing with loved ones!!!
Newly subscribed, loving your enthusiasm and contact. I'm also a Utah boy that can't get enough of that frysauce.
Cool. I subscribed.
A bench scraper would speed that up and keep you from pinching the meat together by squeezing to split it.
Looks absolutely fab. Nomnomnom!
I fresh grind short rib for smash burgers it is so yummy!!
Can you make a video on how you clean your flat top after grilling?
what type of meat grinder i want to go less expensive !
I'm ready to eat looks yummy
Do you think I could use beef tallow instead of butter?
For sure!
love me a smash burger.
Just Yummy!! Great Video.
love it!
Awesome
Speaking from experience...I own that same flat top...only heating half the griddle can warp the top.
Dang, metal too thin maybe? I use half the burners on my Blackstone all the time with no issues. Sometimes all burners but at different levels. Sometimes only the left or right half, and sometimes only the middle two. No warping at all.
Yummy yummy yummy
I was wondering what the orange things were until she revealed they were gloves! I was like.... they can't be carrots... can they?
another secret to the best smash burger is to add pickle juice just wipe it to the flat top first then add the butter after trust me this will change the way you eat burgers
LOL! Todd got some sauce as an appetizer!
This is more an Oklahoma burger not classic smash. They were also waaaaay too thick but Yh each to their own.
Omg, I can't wait!
stinking YUMMMM! thanks for these! You guys rock!
Bacon, definitely needs Bacon! I want those Burgers right now 😭
Extra bacon!!
Nice cheeseburgers 👌🏽
You can't make a proper smashburger with the onions underneath them. Get a Blackstone burger making kit, then watch videos of making smashburgers with desired crust on both sides of the patty.
First thought I had when seeing this. Can’t get a nice sear and crust on the burgers. I do the onions separate.
Putting the onions under the smashburger kinda defeats the point of a smash burger. Smash burgers are made to maximize the maillard effect and you don't get it with the onions underneath. To be fair, the burgers do look supertasty and they can do whatever you want while bbqing but still, I'd call these rustic regular burgers and not smashburgers.
George Motz would beg to differ
@@Sloeberjong First job in 1973 was working a flat top in a small diner. These are too thick for a true diner smashburger. Thin and a nice crust is a must. You can cook your burgers however you like but simply smashing a ball of meat with a spatula doesn't make it Smashburger.
Floyd Hammond I usually do about 2.5 to 3 oz burger balls with 80/20 ground beef. I also have a HUGE wide Blackstone spatula that covers the entire patty when smashing. I love it!
Delicious👍👍
That was half smash burger and half oklahoma onion burger. Still awesome burger. Oklahoma smash onion burger.
If I chop everything that I want in my smashburger up and just mix it in with the "burger balls", can I still call it a smashburger? I'm thinking onions, garlic, jalapeno.... thanks for sharing and keep up the great work! You should see if the BBQ Pit Stop will carry your line of rubs and seasonings so I can just run down and pick up some more!
Your onions won't cook all the way through if you add to meat as mixture. A smash burger should be super thin cooked on a higher heat, approximately 30 to 45 seconds to each side.
Great job however I think this needs an updated version as todays smash burgers are way thinner.
Handle your balls lightly.... don't mash them. Like she said, never overwork your balls.
That a large ammount of seasoning going on the burgers.
You’re too awesome
What kind of griddle is this?
Camp Chef!
Yall still liking the flat top grill?
For sure!
@@Heygrillhey I love mine it's incredible. I just cooked some chicken burritos on it today but I want to try these smash burgers soon.
Have it your way. Ain’t bk mc d Wendy’s do what you want.
Luv ya but those are not smash burgers
At all.
No onions underneath, let it cook on one side til you see juice forming on top of burger, way too much seasoning. I was yelling at the video the whole time
🤘🤘
Regular smash burgers have no onions on them when grilling, grill onion and when done put on
YEP 10000000000000000000000 YEP