SMASH BURGER RECIPE (The ONLY burger I make at home)
ฝัง
- เผยแพร่เมื่อ 28 ก.ย. 2024
- I mean it when I say that the smash burger is the best burger you can make at home (and probably the best you can eat at home too). In this recipe, I'm showing you how to easy-grind your own beef for extra beefy flavor, how to not smoke up your kitchen (too much), and a burger sauce that you'll be putting on all future burgers for life.
Enjoy this content and want to show support? Consider buying me a "coffee" here: ko-fi.com/Bria...
📸INSTAGRAM: / brian_lagerstrom
FOR THIS RECIPE, YOU'LL NEED:
FOR THE BURGER SAUCE
125g or 1/2 c mayo
15g or about 3Tbsp chopped onion
60g or 1/4 c ketchup
25g or 1 2/3 Tbsp sriracha
15g or 1 Tbsp mustard
60g or about 1/2 cup bread and butt pickles
1/2 clove garlic, sliced
2g or 1/2 teas salt and 2g or 3/4 teas pepper
1. spin sauce ingredients up with an immersion blender and refrigerate until ready to use
FOR THE BEEF PATTYS
1lb boneless short rib, cut into 1"x1" pieces and frozen for 15-20min
1. Load 1/2 of the 15-20min frozen beef chunks into a food processor and process on high for approx 20 seconds.
2. place on tray or in bowl and process the other half of meat.
3. once finished, toss both rounds of ground meat gently to combine
4. measure meat out into six 3oz portions
5. gently squeeze each into a ball, put between 2 pieces of parchment, and smash down with a flat bottomed pot.
6. Once finished smashing all 6 balls, refrigerate while you prep your toppings
FOR THE TOPPINGS:
burger sauce (recipe above)
green leaf lettuce
shallot, thinly sliced and rinsed
dill pickle, sliced (i recommend claussen)
kraft singles. don't @ me.
TO COOK THE BURGERS:
1. preheat cast iron skillet on high
2. using a pad of butter, toast your burger buns in skillet until golden brown
3. preheat 2 tbs of high smoke point neutral oil (canola, grapeseed) in the cast iron
4. Season one side of patties with salt and pepper and place s&p side down in cast iron.
5. now season the side facing up with salt and pepper then press down with a spatula.
6. cook on side 1 for about 90 seconds total, then flip, add the cheese to each patty, and cook on 2nd side for another 30 sec.
once finished, assemble your burgers!
* MY GEAR*
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#smashburger #smashburgerrecipe #bestsmashburger
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Okay I made this tonight for dinner. 1) I am a chef now 2) This mystical thing called "burger sauce" has changed my life forever
Welcome to the big leagues hahaha! Thanks for giving these a shot, so glad it worked for you. Burger sauce hits just right.
its dressing in sweden we call it amerikan dressing
Bad seasoning. Pepper tastes bad and bitter when burning directly in pan. Horrible video
@@Anudorini-Talah haters gon hate 🤷🏾♀️
@@Anudorini-Talah I've done it with and without. It's literally always better with.
Just made these burgers tonight. Instead of buns I served it over a bed of salad. I made the burger sauce with half yogurt and half mayo. So so good!! Thanks for this amazing recipe!!
I made this yesterday and it was by far the best burger I have ever made. It really took my burger game from poor to advanced in a single day. I did it on the side burner of my bbq and I was happy that all the smoke and crackling grease were outside. Thanks for making this content!
Thanks for giving this recipe a try
Raise your hand if you rewind after 4 Seconds to hear Bri say, "Hey, what's up?" twice. You are definitely the best chef on TH-cam and I am working hard to get you to 1 million+ subscribers by spreading the word!!
almost did it
Well this is absolutely my kind of burger. I do smash them in my 17" skillet, but I do that outside on my gas burner, cause you weren't kidding about the amount of smoke.
A fun experiment for you could be to purchase some sodium citrate and try and make your own melting cheese. All you need is 14 grams of sodium citrate, 500 grams of grated cheese and 100 grams of liquid (can be wine, stock, what ever). Just combine over medium high heat (cheese curdles if it boils), and have fun experimenting.
BTW, because this is a great channel, and since your last name is clearly Swedish, I sort of had to become a monthly donor. It's not much by any measurement, but I really want this channel to succeed. :)
Thanks so much for the support! And thanks for watching
I also have a 17" cast iron skillet and love it. It's too big to be used on a stove, but it has its place!
I made these today with chicken as I don't eat beef... The sauce is amazing... The patty cooked so fast, it took me around 5 minutes to cook the burger.. LOVE IT... Cheap, tasty, quick and way way better than those flour coated chicken sandwich 🤤Thank you!!!!
Huh, interesting. Your take on the smash burger tutorial has something that most other channels lack - tips on how to make the whole thing easier and cheaper for the average Joe who don't make them every day in a professional setting! That's a big plus and I am now starting to wonder why there aren't more channels with good practical tips like these
I appreciate the adjustments you made to the recipe for people at home: pre-smashing, food processer vs meat grinder, kraft singles vs fancier cheese. I see a lot of other channels that don't make these adjustments and the recipes seem too hard to make because they involve a lot of appliances I don't have or processes that are overly time-consuming. While it can be entertaining to watch people take extraordinary measures to prepare the perfect food, I like that your method is down to earth but still has a great result.
ahem ahem Sam the cooking guy ahem ahem....
@@adamromero There's a couple more that make cooking aproachable such as Chef John... Weisman is usually too complex to be duplicatable by most - let's make our own hamburger buns etc... NOT!
@@step4560 Yeah Joshua is more of a chef you watch for the sake of watching, almost like those ASMR channels. I love Brian's content the most though, because he balanced everything out to my liking - amount of talking, how much of the process he shows, which food he makes etc.
Chef John is just incomparable to anyone though 🥰
Yes the pre smash just makes so much sense, it’s massive hassle in the pan! ❤
Pal you will be at 500k subs in no time. Love what you do, keep it up. Cheers from Ireland!
Thanks Kevin. I hope you're right!
Toast your buns in the leftover beef fat in the pan after you cook the patties. It makes it sooo beefy tasting.
Thank you buddy, for always managing to add "how to" advice when you don't have all the appropriate appliances to perform tasks. It gives me so much confidence to continue!
You got me hooked on these videos with the Chicago Deep Dish...best cooking channel on YT.
Well done Brian!
Thanks Alex! Glad you found the channel
That burger sauce is very customizeable, and pairs well with other foods, too! I do 3 parts japanese mayo (different consistency/flavor to regular mayo, notably has a slight dill flavor) to 2 parts ketchup and a few cranks of freshly ground black pepper as the main base and add in a lil this and that depending on my mood. I don't have a blender but there are plenty of spices, salts, and sauces that can kick up the flavor. Goya is an easy one. Msg gives it an inherent mouth-watering quality - highly recommend. White pepper can boost the flavor complexity. Sriracha of course. Honey, any kind of mustard, brown sauce, mirin, worcester sauce, soy sauce - maybe not all at once, but all things ive tried adding in different quantities and combinations that turned out great. It's a lot of fun to experiment and come up with your own "special sauce".
I made this tonight and must say that this is another great recipe! Everyone loved them.
We just made these and they are AMAZING! Best burgers we ever made. The short rib flavor is great, they are amazingly juicy and the condiment is killer. Oh, we made one batch of burgers with our meat grinder and the other with our food processor...food processor method won hands down! Thanks, Brian!
Hey Brian, you got me in trouble. My wife is from Ukraine and has only lived in the US for the past 20 months. She loves hamburgers. I made these burgers tonight and she was mad at me for not discovering your techniques and making them sooner. She took one bite and said, "I love you America". Now I have to make them again this week to get out of the dog house. Thanks Brian! These burgers rock!
I really like this guy, he is such a nice person and he really tries to teach good technique, enjoy it man keep it up
Thanks a lot! I appreciate it
Dude, I have been watching for a while now to see if you were worth subing to and yes in fact you have won me over. I totally appreciate the hard work you put into your content and so you earned my respect!
Thanks for being here. Thanks for that sub.
I also don’t sub lightly.
I just made this and my eyes rolled back in my head. It was that good. My life has been changed.
These smash burgers look amazing. Will definitely be giving them a try with that burger sauce. Just for kicks, you might want to try putting onions on top of your first burger and let them cook there and then give them a flip. They get really carnalized that way. Thanks for the great recipe
It's amazing how life changing burger sauce can be when made at home. Sometimes I make burgers just for the sauce. The best thing about the sauce is you can adjust the ingredients according to your liking. No rules of what to put or not to put.
No rules indeed! Thanks for watching Jasem
Just remember. After you start to making your own sauces you can´t find any good sauces anywhere. You have to at least "pimp" those sauces somehowe or thay won´t have enough flavor.
Same thing whit marinades and basicly in all cooking. Only lack of your imaginery can stop or slow you down.
These days i have to admit that my foods are even better than what my mom cooks and she´s made food longer that i´ve existed.
A happy medium for the minced meat is to get your local butcher to freshly mince it. Better texture when the beef is noodle like IMO, and the beef won't lose it's texture or flavor for up to a day, so long as you properly cling film it. Plus, supporting local businesses over chains is always a bonus.
This is without a doubt one of THE best burger recipes i've seen in a while!
Thank you sir!
Such a shame those 86 vegetarians had to dislike the video :(
Haha so glad you liked it.
I like the presmashing. I think the one thing missing is the paper thin tapered edges. That could still be done though.
Part of the purpose of smashing on the griddle is to enable maximum contact with the griddle? You take a presmashed patty and set on the griddle, will you be as crispy as the other way? Just spitballing.
I shouldda watched the whole vid. I retract the comment.
haha thanks for watching.
Where i live the only thing that's missing is a couple 3-4 slices of roasted Hatch green chile. Burgers (and pizza) without green chile out here (NM) can get you shunned. Plus it's so good, although I'd probably leave out the sriracha. (But maybe not... hot=good out here.)
I went to the hardware store and bought trowels in different sizes. I use these to weigh down the smashed burgers while cooking. The also work great for grill cheese.
Oui chef!
6:13 Look into sodium citrate. Process cheese can be made in a home kitchen with surprisingly little effort, and the taste is great. Plus, you decide the texture and type of cheese to make it with.
Thanks
@@BrianLagerstrom Adding 2% Sodium Citrate of the liquid weight will do wonders for your Mac and Cheese. Holds the cheese together and it won't break down into an oily mess. If you can't find it Amazon has it.
i made every bit of this recipe and its stupid good. it's the only way i'll be making burgers on my Blackstone from now on. 10/10, make twice as much burger sauce as you think you need. trust me
More burger sauce is a good thing. Especially if you have fries around. Thanks for making.
Use the right chopping board for it. Raw meat / redboard/ white is for cheese / bread.
I love how you mentioned that pre-smashing may be divisive in 2020, because it totally was! Now even the legend George Motz pre-smashes his burgers
Omg look at this little tiny spatula, I love it!! Must be but wifey said, hence he proposed 😍😍😍
My mouth started watering just by looking at the end result
I am high as duck and have butterflies in my stomach
Pickles... never met one I liked. But tried it here and tried it on the fried chicken sandwich..... now my pantry has a steady supply of bread and butter pickles. And those buns aren't hard to make at all!
I would do pepper at the end so it dont burn and also I would season w garlic salt instead of regular salt
I spent decades not touching burgers once on the grill because I didn't want to lose the juices.
I started making smash burgers a couple of years ago and to my taste, it is the absolute only way to make them.
Cast iron pan and mandarin sliced onions.
High heat.
Onion burgers are amazing
Wow, in the three or four vids I've watched you have become my favorite. Anyone that knows just how great short ribs are is pretty awesome.
Love the pre-smashing tip. Going to use that next time I make smash burgers!
Almost ashamed to admit that I never even thought about pre-smashing the patties prior to cooking. This will save a lot of effort and cleaning
you’re tips for the average joe make you stand out! Other recipes seem too difficult but you make it look easy.
Dude that sauce is legit. Thank you 🙏
Also I used dill relish instead of pickles
hi brian just checking in to make sure this is the ONLY burger you make at home, and if you were EVER to make another burger AT HOME. i would have to do unspeakable things to you.
Never heard of a smash burger before. I like that they're thin enough to eat without a flip top head.
This is without question the best burger I have ever ate in my whole life, and I've tried everything! Thank ypu
thanx for having your receipe in metric makes a difference for me in Auckland New Zealand kia ora and the food is fkg amazing
I just smashed some burgers for the first time using your method (pre-smash) and it worked like a charm - like all of your recipes. I just need a metal spatula because nylon left some crust on the pan but they turned out really well!
They closed my smash burger down in Oklahoma, now I have a way to make these delicious lil smashers
I hope you try them, they are super fun.
Oh, my giddy aunt! That looks absolutely divine!
🙏😛
I gave this a shot tonight, and I have a few comments about it:
1) The sauce is the BEST condiment I’ve ever used on a burger in my 50+ years of eating. Hands down, no question. It had the perfect blend of texture, sweetness, “bite”, and magic pixie dust.
2) I had to cheat on the meat (my 12-year-old humor laughed at that). All I had on hand was some 80/20 pre-ground beef. I made the patties roughly the same size he made in the video, but mine shrunk by nearly half. I’ll keep that in mind next time I do this (there will be a next time VERY soon!).
3) I did a very coarse grind on the pepper I used on the beef. The patties cook too quickly to break down the “crunch” of the pepper. I’ll use a finer grind next time.
4) See note #1!
Glad you gave it a try. Its a stand by in my house now.
That sauce was fantastic! The only condiment I'll use for burgers now.
I appreciate your reasoning behind pre smashing.. Although when you first said it made me cringe a little. Couple of things that could level up. 1 is i am sure you have a gas grill or a webber. They make flat tops that sit on top of the grates. I have one for my gasser, and I use it so often that I am getting a large blackstone griddle. This will allow you to do smashburger outside so smoke issue would not be a problem and you can smash them properly. Two.. you know Kitchen Aid make an a grinder attachment. Cleaning is a pain, but I do larger batches when I use mine, and will say it is worth it and dose a great job with fat and meat ratio.
Gave this a like. Well done. Personal preference, I like to pre season my meat before mixing and ALWAYS grill the onions. But the American cheese is the Gold (orangeish?) Standard for smash burgers! I gotta check some more of your videos now.
dude. holy shit. youre it. youre the guy who doesnt make us watch him eat the food. i always skip it because i hate watching people eat and wtf are they gonna say "oh this is terrible"?
i guess im being dramatic lol but THANKS and great video, cant wait to check out more
haha, ive tried eating on camera, its not that fun. Alot of people want to watch other people eat tho its weird.
Oh, i didn't realize i was on top of the trends with the pre-smashed patties. Have done tis like "forever" (last 30 years).
You lost me with that statement about homemade brioche like burger buns not being as good as store bought ones. Trying to do them two times is not enough to say that, I´ve made em myself with different recipes I´ve found and they´re now as good as they get, and that is said by a lot of people of my family and friends that have tried them. I understand that is more convenient buying em, but saying that they are not possible to accomplish is just not ok, I know by experience that with work and patience you slowly get there. Never stop cooking at home. Homemade is always better. Great video anyways!
I'm pro-American-cheese for this application, too, but try getting some Boar's Head American from the deli counter instead of Kraft (or at least go with Kraft Deluxe). Similar properties but significantly better flavor. Just stumbled on you tonight and watched 10 or so videos. Looking forward to more.
Thanks for watching John! Thanks for taking the time to comment.
yeah baby, looking so good. Thanks for sharing.
The me for watching
"I use a heavily *modded* spatula"
Damn, gotta make my own too now. Good video
Thanks Sauce LORD!
Very appreciative of all the hard work that goes into these videos. Nicely done!
Much appreciated! Thanks for the nice comment.
I did this with beyond meat and it was really good.
Love this weeknight epic steakburger! I used storebought 80/20 and dill pickles for the sauce and it was amazing!
Technically speaking, that is not a smashie. It's actually what I and many other regular Joes do, which is pre-smash the patty between sheets of wax paper so they are really thin and cook very quickly and have a crust. As for the assembly/ingredients, I would be doing some caramelized onions and some thin-sliced tomato to add a little extra juice and acidity. Also I agree about American cheese - it's not really cheese per se, but it's exceptionally meltable and fuses the burger together.
A high power blender may work on pulse. I’ve used mine for chopped sirloin streaks.
Good to know
Just found your channel and am starting to binge. Good stuff! Looks like the TH-cam algorithm kicked in for your channel... To the moon 🚀🚀🚀💎💎👐👐
The algo found an older vid and blew it up, feeling very grateful for that.
@@BrianLagerstrom good luck dude!!
That pre smash trick is genius! I avoid smash burgers at home after the fire alarm rang a few times in the past.
You made million people in this planet happy!
Hopefully!
Awesome video. Subscribed!
Awesome video! I’m trying this recipe on my discada!
🤙🏻
This looks so simple and delicious. I enjoy making home made burgers. I do have to have that thin sliced next level tomato inside there too though I love the contrast in flavours and juiciness it brings.
I like this method, but I’m still going to keep smashing into my skillet :) it tastes way better and getting the lacy edges is unbeatable
Love it. I always felt bad about pre-smashing mine. I will henceforth pre-smash shamelessly.
Also, apparently processed American cheese is quite easy to make at home!
Yes.
Great vid again, Bri. Looking forward to trying a custom grind just for a burger.. We used Grandma's grinder, still. At least 60 years old, easy to use and clean.
That’s cool. I’d like to see that.
Thanks for watching btw.
Man ohhh man that looks good.... and your the only person yet that I've ever seen to actually get all the sauce out of a class bowl... most just scrape with a metal spoon and leave half the contents in there... you made my day doin' that :)
Gon'a try that sauce too buddy... Cheers from Newfoundland
Cheers! Newf!
I'd love to try this recipe of smash burgers, looks good and juicy, just perfect!
Made this for the sixth or seventh time this year; they are goddam fantastic
when you smash your clove of garlic remove the green seedling in the middle. This will prevent you from getting a garlic mouth.
So now I need a smashed burger and some saucy sauce.
For a good brioche sub try Japanese milk bread rolls (hokkaido/tangzhong) and make sure you toast them. These are my go-to for buns, rolls, and cinnamon rolls.
You know you gotta have that saucy sauce.
I made a Japanese milk bun for my hot dog video and it’s a keeper for sure. Thanks for watching.
@@BrianLagerstrom Made the burgers and sauce tonight for dinner. Used short ribs and chopped sirloin and added a little duck fat for good measure. I also made the hokkaido rolls and some Portuguese milk mayonnaise. These burgers are fire! 🔥
I love how his videos are edited. It takes me forever to shoot my videos...then edit them and then do the voiceover because it's so loud in the house with the kids I have to wait until it's quiet and then do a voice over and then do that editing. One day I hope to have a video person and a editor. Sigh...... Plus I have 3 cooking channels! "No Menu Cooking" "The Sandwich King" "Yummology Everything Smoked" ......crazy right???? I can't help it...I love cooking.
Great! Very informative- can’t wait to make smash burgers!!
Great job Brian!
This has got to be the most beautiful burger I've ever seen!
Thanks Will!
Tried the pre smashing and it worked very well, thanks Bri
What kind of food processor do you use the video?..the link leads to a different Cuisinart food processor..
Even I am a vegan and don't eat meat watching you cooking is a joy :) You can take that to a new level :)
thanks very much.
@@BrianLagerstrom You kind of looks familiar 👌🤔 Either I saw one of your video long ago or look like one of actor🤗
Perfect burger for me ! Hi from Paris
Must have been a sale on boneless short ribs lol. Another great use is to cube them up, freeze slightly to slice thin for Mongolian beef!
That’s a great idea. I need to do a video on that.
I’ve got two of these bad boys sitting in the fridge right now for lunch
Ok. Wow. 😛😛
Hey Bri, can you show us how to make a homemade Big Mac complete with the 3 layer bun?
I think I can! Sounds fun
I'm definitely making these burgers and you're awesome sauce!
Thanks man!
In the sauce I swapped out the Sriracha and mustard, and use 15 grams of Dijon mustard, and umm I could just eat that by the spoon full!
Okay, I can't find boneless beef short ribs at my local supermarket. But I can find brisket hot dogs! Good enough.
Looks just like a Steak n Shake Steakburger. Thanks for showing me how to make my own.
Just made smashed burgers the other night. It can be insanely smoky indeed. I like the idea of pre-smashing while in a kitchen, and leave the extra-crazy-Maillard for a flat top outside, or in a commercial kitchen.
Now to order that Kitchenaid stand mixer meat grinder attachment!
Thanks for giving these a try!
@@BrianLagerstrom Yeah man. Once I pull the trigger on the grinder attachment, I want to do something along the lines of short rib + brisket, depending on what is available. I'd also love to track down some Martin's potato rolls, but I do dig the brioche idea.
I appreciate your show, and I expect your viewer base will continue to grow quite quickly. Keep up the excellent work!
I made these and they are deeeeeee-lish. I can't wait to make more of your recipes. Subscribed, shared, and watching lots - oh, and I've finally figured out why I'm saying DOPE so much. Ha ha
Glad you like them! I make these at least twice a month. They RIP, thanks for the sub homie.
Brian!! This was a beautiful burger! Thank you.
I rarely see you make something I consider a mistake. As a former chef myself, I have great respect for you. However, when you smash your patties, I’d suggest you roll your spatula or smasher to the edges of the patty to give it a lacy, crispy skirt. That’s all. Merry Christmas!
I agree that’s the real deal way to do it. This was in attempt to make it a little more approachable for people who might not want to smoke up they house super hard
Thanks a for watching
I did the ball of beef smash on the skillet thing and my girlfriend was not happy. Smoked out the whole house basically.
That's one incredible looking burger mmmmm.
Definitely need to try this!
Looking forward to Saturday to make this treat for my guests