Dang, Amy's Mmmm meter is working overtime! Burger looks amazing and I will definitely give it a try. I love the fact that you left it relatively plain. No pickles, tomato, lettuce, etc.
Would love to make this without onion on mine and with the kitchen sink on my wife. Can't wait to get my porch built so I can get my Griddle on. Love watching you and your wife. Yall seems to be crazy like me. Thanks for all you do for us to make us hungry for more videos.
Pro tip: if you’re roasting a head of garlic you might as well roast a second head. You can use the spare to spread on toast, mix into a chip dip, peel and eat whole… nobody’s judging here!
Awesome! I’ve actually had it on my mind to try this for about a year now but hadn’t got around to it. Hadn’t thought about the roasted garlic either. I look forward to trying it!
Amy certainly approved! Buddy, this looks awesome! I was just roasting a few heads of garlic last week, and now I need to do more! I'm fairly certain my cholesterol went up 15 points just watching this, but well worth it! Excellent as always!
Love all the stuff! One thing I would like to see is to have you put the griddle you are cooking it on in the notes. ( I know these vids are not about the grill but about the food. ) but hey, nice to know anyway. Thanks
Last week I got the Blackstone 21" griddle and the tools, got it seasoned and am having fun learning to cook on it....the food is good and easy clean up! So.....how would we cook ribs on it??? Covered I imagine would be like baking....but maybe too hot. Show us the way oh King of the flat top. Thanks.
I just made smash burgers with our friends that came over a few hours ago…. With lettuce, tomato, grilled red onions and brioche buns, thousand island dressing just like In and Out (local favorite burger place), it was amazing, dripping juices down my hand….yours looked amazing but I seriously couldn’t handle that much richness with the butter and no veggies to cut through it all….. but glad you enjoyed it! Maybe the roasted garlic I will have to experiment with, and I love horseradish, thanks for more great cooking ideas!
Sure looks good to me. Thanks for sharing with us, could have them anytime of the day or night. Keep up the great recipes and the fun you have making them. Fred.
Why is it, 95% of the cooks who mix in a bowl uses a bowl too small for the mixture? 95%. Great video, just subscribed. I bought a 36" Blackstone because of your videos.
I am going to make that this week. OMG....... I have a raise beef in freezer and the hamburger is so lean. This recipe would so moisten the burgers. Great recipe! thanks for sharing!!
If the butter is added while room temp..how to get the mini peices..seems like the butter would smear...vs tiny patches that adds flavor...honestly I do not know..but if you try it can you give feedback
@@TheFlatTopKing I wouldn't add the butter as room temp. Just take a stick out of the fridge, dice, mix in with the beef, and off ya go. The only reason I mentioned it is because the compound butter seems to be more work than all of the rest of the dish. If you eliminate that step, you're basically just cooking burgers.
I have a challenge for you take the vegetables plus the protein that you were typically salt and cooked do it on the flat Iron. I did it and it surprised me sorry I did not take any pictures until it was too late.😊
We've been making butter smash burgers in Wisconsin longer than I've been alive. See: George Motz or even (fast casual) Culver's. I will definitely try your recipe variation! Only thing: NEEDS PICKLES (snicker) Love the channel.
Make some kind of triple cheese burger, there was some kink of burger joint had one before that was good. It used a different type of bun than a normal Ballpark bun.
The Forged uses a Omnivore Griddle Top..we used to have one and didnt think it lived up to the hype nor what it describes it does...did not cook even...with the quote of 35 less propane you literally get less heat and it needed more heat becomes of the design on the bottom...I think both griddles would be vary comparable...
@@B_L_Smith what do you mean? I’ve been making these for years. Smash burgers with the onions and Worcestershire. Just not the horseradish and butter. However I sometimes put a part of butter on top. Is that clear?
Butter makes everything better. In fact, I know a guy who started his own line of seasonings , and he put butter powder in his first product. Hmmmm...........
"Forget this talkin' crap" - lol! Here's an idea... ...How about replacing the butter with finely chopped BACON? I just mixed up and froze some of these but haven't cooked 'em up yet.
That looks AWESOME neil ! Question : have you ever made a video they didnt turn out great and then dump it ? ( Probably not , i would guess ) THANK YOU FRANK FROM MONTANA.....
Followed your recipe. They were juicy and flavorful but not overwhelming. I blended the elements for the butter after roasting the garlic. Blended the butter with the hamburger, formed the balls and put in the refrigerator prior to cooking.
@@TheFlatTopKing Thanks for the reply and sorry to bother you again, but I was thinking of getting one based on your review. Has your experience change which change your mind on it? Just trying to see if I should make the investment on it.
Neil, I see you frequently using spatula that appears to be bent at a 45 degree angle. I assume you did that yourself. Can you confirm? I have searched online and do not see one with that angle. Thanks, Tom from San Antonio.
Pros and cons of a smashburger over a more traditional thick tavern style burger? - Ya know.. We are Both Flat Experts. You are an expert on the Flat Grill and I'm an expert on Flat Earth. Nothing like Flat grilling on our Flat Earth!
Grab the recipe here ... theflattopking.com/smashed-butter-burgers/
Amy’s reaction is great. You need to do a short video with just her best reactions.😀
Dang, Amy's Mmmm meter is working overtime! Burger looks amazing and I will definitely give it a try. I love the fact that you left it relatively plain. No pickles, tomato, lettuce, etc.
ahaha I agree..sometimes...its just about the correct ratio of fat, beef, cheese and bun...when done correctly...it just marries so well
Would love to make this without onion on mine and with the kitchen sink on my wife. Can't wait to get my porch built so I can get my Griddle on. Love watching you and your wife. Yall seems to be crazy like me. Thanks for all you do for us to make us hungry for more videos.
Damn she might need some privacy with that burger 😂
😂😂😂😂
Right? My Fiancé was like what the hell you watching over there 😂
“I’ll have what she’s having” 😂
@@EpicNinjaRides same my wife just busted in here.
Great butter burger recipe. Would love to see your top 5 list.
Pro tip: if you’re roasting a head of garlic you might as well roast a second head. You can use the spare to spread on toast, mix into a chip dip, peel and eat whole… nobody’s judging here!
What cutting board do you recommend?
Boss, I made the compound butter tonight and used it on a steak and smashed taters. Pretty good stuff!!
Now that would be delicious! Burgers a big no for me.
When the camera goes all crazy and she even goes back for a second bite you know you "Nealed" it! 😄
Awesome! I’ve actually had it on my mind to try this for about a year now but hadn’t got around to it. Hadn’t thought about the roasted garlic either. I look forward to trying it!
You should! I think if you tried it...you would make it more often for other things....
Yum! Butter & garlic sauteed shrooms with bacon would make for a nice topping too! Nailed it!
Amy certainly approved! Buddy, this looks awesome! I was just roasting a few heads of garlic last week, and now I need to do more! I'm fairly certain my cholesterol went up 15 points just watching this, but well worth it! Excellent as always!
hhahhaha Welcome bad bud....im going to txt you if i can remember ahahha....
Love all the stuff! One thing I would like to see is to have you put the griddle you are cooking it on in the notes. ( I know these vids are not about the grill but about the food. ) but hey, nice to know anyway. Thanks
That's a great idea! Will definitely try it out, thank you! 🔥🍔
Cooked this last night, it was incredible! Will be in my rotation for sure. I did use less butter than you did and more garlic.
we updated the recipe and cut back the butter to 3/4 and definitely was the right choice...
Last week I got the Blackstone 21" griddle and the tools, got it seasoned and am having fun learning to cook on it....the food is good and easy clean up! So.....how would we cook ribs on it??? Covered I imagine would be like baking....but maybe too hot. Show us the way oh King of the flat top. Thanks.
I just made smash burgers with our friends that came over a few hours ago…. With lettuce, tomato, grilled red onions and brioche buns, thousand island dressing just like In and Out (local favorite burger place), it was amazing, dripping juices down my hand….yours looked amazing but I seriously couldn’t handle that much richness with the butter and no veggies to cut through it all….. but glad you enjoyed it! Maybe the roasted garlic I will have to experiment with, and I love horseradish, thanks for more great cooking ideas!
sounds delicious for sure...cheers
I like the idea of both cheddar and American cheeses. I'm about to head over to my home turf in Wisconsin... I think this would be winner.
looks awesome but at the end of the day, is it worth the extra work over a standard smashie?
Dukes is the only mayo❤.....said with love😊
Dukes is not the only mayo ❤...... said with love 😊
Pro tip! I have done roasted garlic in the air fryer. Don’t have to heat up the house!!!!
Sure looks good to me. Thanks for sharing with us, could have them anytime of the day or night. Keep up the great recipes and the fun you have making them. Fred.
Why is it, 95% of the cooks who mix in a bowl uses a bowl too small for the mixture? 95%. Great video, just subscribed. I bought a 36" Blackstone because of your videos.
That’s just freaking money! Must make!
I am going to make that this week. OMG.......
I have a raise beef in freezer and the hamburger is so lean. This recipe would so moisten the burgers.
Great recipe! thanks for sharing!!
Beautifully done 👑. Amy's reaction is priceless. Stay cool. 😊
Looks good! I'm going to add mushrooms when I make this.
Perfect!
2 straps of thin cut bacon and Shrooms.... game changer
Making this week, I made Oklahoma onion burger similar to this, just great flavor
So how ya liking the Grid Iron? Compared to Weber Slate/Weber OG/Traeger
Good griddlin, luv the W sauce, can’t go wrong with this recipe.
OMG I have got to try them. My mouth I watering just listening to Amy
Need to know, what burger press is that? I see it’s got FTK on it of course but where do I get one ?
Hey I appreciate the interest...head on over to our website..we also have our seasonings...theflattopking.com
I'm curious if the compound butter is really worth the trouble vs just adding the components to the beef, combining, and chilling it for awhile?
If the butter is added while room temp..how to get the mini peices..seems like the butter would smear...vs tiny patches that adds flavor...honestly I do not know..but if you try it can you give feedback
@@TheFlatTopKing I wouldn't add the butter as room temp. Just take a stick out of the fridge, dice, mix in with the beef, and off ya go.
The only reason I mentioned it is because the compound butter seems to be more work than all of the rest of the dish. If you eliminate that step, you're basically just cooking burgers.
My wife enjoys when I do the “extra work” to make things even better. ;) 🙌
By the way… I made this butter last night.
Holy cow! Just the smell of it is worth the trouble.
Your wife's reaction, priceless. I think I'll try this next weekend with 90/10 elk burger, ground with beef fat.
Absolutely
I feel like a leaner grind would be perfect for this anyways since you’re adding that butter
I have a challenge for you take the vegetables plus the protein that you were typically salt and cooked do it on the flat Iron. I did it and it surprised me sorry I did not take any pictures until it was too late.😊
We've been making butter smash burgers in Wisconsin longer than I've been alive. See: George Motz or even (fast casual) Culver's. I will definitely try your recipe variation! Only thing: NEEDS PICKLES (snicker)
Love the channel.
Make some kind of triple cheese burger, there was some kink of burger joint had one before that was good. It used a different type of bun than a normal Ballpark bun.
outstanding idea!
We will be making these tonight. Amy's reaction has made me want it. I want it now. LOL! 🤣- Michelle
It's so good!
I make similar burgers only I get my kick not from horseradish but from a mixture of hot mustard with yellow mustard, mayo and ketchup.
That looks fantastic!! I can taste that compound butter from here in Florida!!
Ive made this before but i didnt use a compond butter
It was just regular butter i can only imagine how good that is
Dang it those burgers are x rated😂, great job Neal! Amy is a happy lady 😂😂. Good cook! Cheers brother 🍻
Looked so delicious 😋 awesome 👏🏻
they look so good
Do you know if the new CampChef 36" griddle can be converted to natural gas?
Yes there’s a video on YT. Have to drill out the orifice
Wow! …..just wow!
Good lord that looks delicious!! I think there should be a small vid in vid with the camera on the misses!! Just say"s!!
Love it! The mustard is a must for me👍😊
It's 0900hrs here in Vegas and the temp is already 97. I don't care... I'm getting everything ready (Inside) for lunch on the flat top. Thanks much.😀
Absolutely....
We just pronounce it wuster sauce in the uk 🇬🇧 mate 👍🏻
My mouth is watering.
I'm definitely making this one!
Yes it's hot and those smash burgers look fantastic!
Its ALWAYS a great day to be in east TENNESSEE ..😅 da*m right.. looks guud 😂 Neal and Amy 😅 never go wrong with a great burger❤
You guys should do a blooper video. From yalls personalities, it would be hilarious!! Great burger video!
ahahah very very true...
lol you made me very hungry today🤪🤗
I am a mustard fan, how was it?
Could you please provide the bread (bun) brand that you used?
Thank you!
store bought hamburger buns....not sure the brand
Video Idea: Camp Chef Gridiron vs the new Blackstone Iron Forged 36”.. I’ve seen a bread test on it and it looks very impressive
The Forged uses a Omnivore Griddle Top..we used to have one and didnt think it lived up to the hype nor what it describes it does...did not cook even...with the quote of 35 less propane you literally get less heat and it needed more heat becomes of the design on the bottom...I think both griddles would be vary comparable...
@@TheFlatTopKing oh wow I must have missed that video, I’ll go back and watch it!
Do you have a list or link to the top 5 favorite videos?
I’m with Amy on that one! Damnit man!! That’s my next burger cook for sure!!🤤🤤🤤🤤
Go Damn Vols....
Great video!
Boss....... Daaaaaanngggg
try it out...its legit...
Boss, I have been meaning to try roasted garlic, and there's no better time than now. My Traeger is anxiously awaiting this recipe. 😋
Sounds like that pegged the microwave queen “mmm” ratings scale
Get some Dukes!
hahaha Nope...i like hellmans...cheers
Hellmans Too! Love the one used with olive oil
Been making these for awhile. Just haven’t used butter or horseradish in the burger. I use Worcestershire though.
@@B_L_Smith what do you mean? I’ve been making these for years. Smash burgers with the onions and Worcestershire. Just not the horseradish and butter. However I sometimes put a part of butter on top. Is that clear?
@@B_L_Smith you are in ijut lol
@@B_L_Smith why is this so important to you, evidently you don’t have a life.
@@B_L_Smith you are warped, you have no idea what you are talking about.
Dude..... you need to listen to the lady.... Mo butter!!! I've made them... The family requests these at every cookout!!
Butter makes everything better. In fact, I know a guy who started his own line of seasonings , and he put butter powder in his first product. Hmmmm...........
"Forget this talkin' crap" - lol!
Here's an idea... ...How about replacing the butter with finely chopped BACON?
I just mixed up and froze some of these but haven't cooked 'em up yet.
Love the food-gasms! 👍
ahhhaha thanks
More butter more better ❤
I know what I'm making tonight on my blackstone
now you are in the south!! there is no reason not to be using Dukes mayo on your burgers!!!😅
Going to try this minus the horseradish not a big fan of it.
That looks AWESOME neil ! Question : have you ever made a video they didnt turn out great and then dump it ? ( Probably not , i would guess ) THANK YOU FRANK FROM MONTANA.....
I would not say dump it...we show the mistakes...some are better than others..
Will be trying tonight 😊
Awesome..would love to hear some feedback
Followed your recipe. They were juicy and flavorful but not overwhelming. I blended the elements for the butter after roasting the garlic. Blended the butter with the hamburger, formed the balls and put in the refrigerator prior to cooking.
Put some crumbled bacon in with the beef and butter.
You should get a tripod so we can see the wifes face when she trys the food… mmmm mmmm mmm mmm
Im trying to lose weight over here and your video's are killin me im hungry all the time damnit!😊
Awesome,
Do you still use your Halo griddle? I don't see you cook on it anymore.
I do not...
@@TheFlatTopKing Thanks for the reply and sorry to bother you again, but I was thinking of getting one based on your review. Has your experience change which change your mind on it? Just trying to see if I should make the investment on it.
That awkward moment when Neal forgot the camera was on and started riffing some karaoke😂
hahaah she left that in there
0:08 in and I'm already "OF EFF ME!!!"
Neil, I see you frequently using spatula that appears to be bent at a 45 degree angle. I assume you did that yourself. Can you confirm? I have searched online and do not see one with that angle. Thanks, Tom from San Antonio.
Its from Traeger griddle kit and listed in my descriptions...right under griddle must haves
Being you're down south, I've always heard that Worcestershire sauce was pernounced..."Wheresyoursistersauce"😮
that along with others..haahahha
What’sthisheresauce up here in Canada 🇨🇦 My Brit friends say Wooster 🏴
Price removed, you can pick 1 griddle - You taking Traeger Flatrock or the Gridiron?
'W Sauce' is pronounced "Wuss Teer Sheer" sauce - I'm English :-)
Y-U-M!! Need two buns to take all that “flavor.”
The sound she made hahaha let’s just say I was questioned as to what I was watching hahah
I subscribed to your channel after watching Bates Kitchen. That smash burger looks sooooo good except I'll pass on the horseradish.
They look fantastatic but after many failed attempts at making burgers i have surrendered
I think it's about time you get a flat top haircut! I'm going to try to make that burger!
hahahahaha
Careful Neal, the Mrs might just leave you for a hamburger,she sounded pretty happy about that one!
haha
Amy say whaaaat?
I think you need to have a camera behind you pointed at her for her reactions
People add butter to steak, so why not hamburger?? I looove butter!!!
so what's burger #1?
You only live once 🤪😋😋
Pros and cons of a smashburger over a more traditional thick tavern style burger? - Ya know.. We are Both Flat Experts. You are an expert on the Flat Grill and I'm an expert on Flat Earth. Nothing like Flat grilling on our Flat Earth!