Smack Burger Flavor Explosion: Is This the Best Burger Ever Made?
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- เผยแพร่เมื่อ 16 พ.ค. 2024
- Learn how to make the very best burger you have ever eaten right here in this video. Flavor explodes as you bite into it and the crispy bark after being smashed on a searing griddle can't be beat! Watch the video for tips and tricks to secure success in your own backyard. Smack Burgers....the flavor of crack burgers and the crispiness of the smash burger! Best of both worlds! Be sure to like the video and subscribe to the channel as you'll want to be notified of our videos as they drop.
Here's The Ingredients for Grumpy's Smack Burgers:
1lb 80/20 Ground Chuck Beef
3/4C Cheddar Cheese, Shredded (mild, medium or sharp....your choice)
2 Tbsp Sour Cream
1Tbsp Hidden Valley Ranch seasoning
1/2 Tbsp SPG (salt, pepper, garlic)
1/4 to 1/3C Bacon Pieces
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Before flipping put your smasher back on the burger then slide your spatula under the burger it will keep it from breaking apart
@@robmuha22 That’s a great point! That’s very helpful. Thanks for watching and for commenting!
These look amazing!
Thanks for watching! The best burger I have ever eaten! Try them yourself!
Great video!we will try them out! Yum!
Thanks for watching! I promise you will love them! Best burger ever, no doubt! Enjoy!
These look fabulous! When you say you’re going to make them again soon, are you thinking maybe, ohhh, I dunno…June 29??? 😃
First, thanks for watching and for the kind words! And, actually sooner than that….how about June 13th????
Yayyy!
I put a little bread crumbs in mine and that helps hold them together
Hey Michael, that’s what I usually do too. My dad taught me that as a kid. I was just worried that more “bulk” may make the tendency to fall apart worse. I thought that maybe the liquid of eggs would pull the meat together as the eggs cooked and hold it together better. I’m just glad they held together because they were incredibly good. Thanks for watching!
I made the crack burgers the other week, smashed some and some not. I think if I were to do it again, instead of sour cream, I will try nonfat greek yogurt, sour cream is a lot of fat, also my other thing would be to add in some powdered milk to help bind. I use it in some of the sausages and bologna I make. I like to brown my buns in the beef fat that cooks out.
First, thanks for watching. Secondly, I agree with the sour cream adding a lot of fat….it runs off my spatula in this video! I even cut the amount in the recipe by 1/3. Yougurt is a good idea! If you think about it, will you let us know how that works out? I liked the egg, it seemed to work decently. But powdered milk might too. I’m making more of these this weekend for the wife’s bday….and I’m going to try the exact same recipe again…but maybe a little less sour cream yet again. I usually do toast the buns after I have cooked them too….but to be honest, I knew I needed to toast them first or I’d forget after…ha! Again, thanks for watching and if you aren’t a subscriber I hope you’ll consider it..love the input from folks! Enjoy!
So which one was better or did i miss that?
Do you mean between the ones using egg and the ones not using egg? Fair question! So I think the egg did help keep the burger together better and that of course made that burger easier to plate, etc. But taste wise, no difference! My plan is, when ever I make these again..which will be soon because they are incredibly good….I will use a little egg with the hamburger “dough”. It didn’t affect the taste in any way and I feel certain it helped keep the meat together some. So why not use it, ya know? Thanks for watching!