Seriously! Every American has their take on it - like every Italian has their pasta rules. It’s a national pride thing, in both cases. It’s a fun pastime discussion. It is a right of passage to campaign for your way.
Allison: works on R+D for a burger place. learns her burger opinions are unpopular. proceeds to create a video lecture of her unpopular burger opinions. 🏆
Finally having a new Home Movie made me a bit more emotional than I expected, but I'm so damned excited to see/hear y'all again. Pickles and Mustard piled high for life.
I've literally been on the edge of my seat waiting for a new Home Movie. Also, I've found cooking out of Nothing Fancy has really filled the void during the break (not sponsored).
That sliding you experienced is the best argument for shredduce. The texture of the shreds sorta grips the top bun, as opposed to the slick surface of those lettuce sheets which definitely encourages the slide. Besides that necessary function, a fresh pile of green shreds is absolutely crunchy and delicious. Other than that, your burger is perfect...once you add ketchup, lol.
One method from Carla Lalli Music that I use when I smash burgers is using 2 spatulas -- one for the surface area of the burger and the other you use the heel/handle to push down on the first spatula. I found it super useful for optimum smashing!
I like tomatoes on burgers, but I'll admit that it's unnecessary. If you're adding pickles and/or a bit of ketchup, you're already getting the acidity you need.
i would never voluntarily eat a burger with such an abundance of onion...but I am glad it makes you happy and I am happy to see the return of home movies
Confession time. Today I recommended an Alison Roman recipe to a colleague. And I told her, my “FRIEND” has a recipe for tuna you would love 😂 It had already left my mouth when I realized I called a TH-cam stranger a friend lol. So cheers to you, friend 💕
this came at the perfect time for me. i’ve been quickly realizing (hot take) that krystal is my perfect burger and this incorporates all the elements that make it my fav. plus i have about a million potato buns leftover from a bbq this weekend. WINNER WINNER BURGER DINNER
THANK YOU for including Impossible Meat! Sometimes I see your videos and I think to myself "this won't be for me" and I am pleasantly surprised by the effort to include plant based options. Love you!
Okay, no ketchup is fine, but I NEED Mayo on my burger. Mustard is okay too, but I must have Mayo too! The rest sounds yummy and worth trying! Thanks Alison!
Love your videos, even when it's not something I would eat. I prefer my burgers quickly grilled and served with a garden fresh tomato (preferably Cherokee Carbon or Indian Stripe) & mayo.
Idk if it’s the technique or onion but these burgers are amazing ti make tastes like any restaurant burger I’ve made it 2 times I’m going to forever make my burgers this way 4ever 💯💯‼️thanks fir the recipe
I love iceberg lettuce. The middle crispy leaves are the best on a burger. Not floppy like the outer leaves and not as bitter as the inner leaves. But I'm a mayo, lettuce, tomato girl with kosher pickles on the side.
I love adding a runny-yoked fried egg; the mix of the egg, mustard and cheese is heaven. And, I feel dill pickles are wonderful served WITH versus IN the burger. Small tweaks to a great burger recipe.
Revisiting this because I am breaking New Year's tradition to make a fantastic burger instead but something else here caught my eye! WHERE DID THIS APRON COME FROM?!? It's so cute!
This was fun to watch but I think this is the first recipe of home movies I won't be making. The thing is I'm also particular with my burger and I like a lot of what Alison said she hates. I like the ketchup and the tomato and the mayo, hate iceberg lettuce on my burgers and I've never tasted an american cheese I like.
Yup, I don't really jive with her opinion on burgers either. I dig upscale burgers; brioche buns, brie, sauteed mushrooms, fig jam, etc etc. I like smash burgers too but pub burgers are my ideal burger.
Nice you included the Veg burger option - today I had a beef burger at a brewery, it was so damn good, then I went to costco and bought plant based sausages, Field Roast. Pretty good too.
I don’t know about you guys but I’m a big fuggin fan of this feisty Alison Roman telling us how to make the perfect burger. Like, yes Queen I will follow your instructions to the T!!!
I like to pre-smash the patties with my tortilla press, and stack them between parchment paper til I'm ready. Easy to store in the fridge, too. Then when I pop them in the hot pan, I take a silicone spatula (so it doesn't stick to the meat) and just quickly run it over the edges outward, to thin the edges out more, and get that lacy crispness. I find 2 oz patties are great for two pre-pressed smash burgers stacked on a bun - and with that size, one 16 oz package of ground beef can make 4 burgers.
Yes on the Claussen Kosher dill pickle. BTW , Ive made these burgers twice , ever since I saw this video. I'm so ADDICTED. But Alison I'll never get why people think In and Out Burger is so good. Didn't do it for this girl.
I'm on board, especially concerning Impossible Burger, love. Though I like mayo w/ the mustard and yes, I need a slice or 2 of tomato, salt/pepper on all raw condiments. Ketchup is for french fries, with mayo also.
YASSSSSS! With my generally "high brow" opinions on food, I am sometimes embarrassed to admit that I want nothing to do with a juicy rare pub burger and will only eat a burger in smashed form with american cheese. 1000 island/special sauce (whatever you call it) instead of mustard for me, but otherwise agree 100%
When I make smash burger, I find it easier to smash the burger first and then put it on cast iron pan. It's really difficult to smash it on cast iron pan.
Will have to do the combo onion style next time. I sort of split the difference by putting raw onions on the underside of the burger on the flip. That doesn't get the other side as browned, but it hasn't bothered me. I actually ran out of American Cheese last burger and basic sharp cheddar does not work. On occasion, I like a little bit of heat just for fun, so I create a chunky relish with the pickles and jalapenos.
I'm in your corner start to finish on this topic, including all the variations and the Peroni. My only addition is to suggest Feltman's (yeah, Feltman's of Coney Island) mustard. French's is classic and perfectly good, but Feltman's is apple cider based and adds a whole new layer of mustardy goodness. Oh, and small All-Clad lids make really good, unbendable, smashers.
Use a flat griddle without high sides, so you don’t burn yourself and you can get a thinner smash. Don’t smash on the second side, it squeezes the juices out. Use a sturdy instrument that is top down strong to smash with, like a potato masher, you can cover it with tin foil to cover slates. Flame doesn’t have to be so high, just as long as pan is steadily hot to very hot. The longer pan is on flame the hotter it will be.
I do love a smash burger like this- the thin, griddly patty burger….but I really adore a BIG burger with excellent beef, cooked rare and dripping with juice. That’s something they’ll never be able to create in a lab.
Alison, your plants look awesome! (I’ve taken to putting iceberg and potato chips in my (mustard foreword + spicy) eggy salad sandwich . Very delish with more chips on the side. I’m with you on the American cheese, though a nice melty cheddar and some pickled pink onions on top is a good thing. (Then my coleslaw on a separate little plate ,, I’ll use the last of the bread to wipe up the slaw ‘juice’.. a delicious bite. :))
How much mustard is too much mustard?
The limit does not exist 🍔
Not enough is a thing, too much is not
Never too much
there is no such thing as too much mustard. Period.
Never too much... Looking desperate to find some with the mustard shortage facing us...
The passion about what is and is not acceptable on a burger at the beginning had me LOL’ing. Iconic.
Seriously! Every American has their take on it - like every Italian has their pasta rules. It’s a national pride thing, in both cases. It’s a fun pastime discussion. It is a right of passage to campaign for your way.
Not gonna lie, a burger with gruyere mushrooms and truffle on a brioche bun sounds amazing 😋 👌
This is so chaotic and I'm living for it, another Queen Roman masterclass on cooking
Allison: works on R+D for a burger place. learns her burger opinions are unpopular. proceeds to create a video lecture of her unpopular burger opinions. 🏆
This video deserves an Emmy for the emotional performance. Bravo Alison - one can only aspire to be this passionate and aggressive about burgers.
Finally having a new Home Movie made me a bit more emotional than I expected, but I'm so damned excited to see/hear y'all again. Pickles and Mustard piled high for life.
I've literally been on the edge of my seat waiting for a new Home Movie. Also, I've found cooking out of Nothing Fancy has really filled the void during the break (not sponsored).
Appreciate you Wonder Hunter
@@davidcho0828 ❤️
@@wonderhunter4734 hshdudyydydhdudud
I made these tonight and wow. So simple, so quick and the most delicious burgers ever! We’ll be making these again!
I was so worried you had stopped doing these! Thank you for coming back. x
That sliding you experienced is the best argument for shredduce. The texture of the shreds sorta grips the top bun, as opposed to the slick surface of those lettuce sheets which definitely encourages the slide. Besides that necessary function, a fresh pile of green shreds is absolutely crunchy and delicious. Other than that, your burger is perfect...once you add ketchup, lol.
“I don’t care for sandwiches” might be the most incomprehensible thing I’ve ever heard you say! :( The Sandwich is the perfect food
The combo of cooked and raw onion is key. You are so right.
This is the most chaotic Alison video to date- and I am HERE for it.
One method from Carla Lalli Music that I use when I smash burgers is using 2 spatulas -- one for the surface area of the burger and the other you use the heel/handle to push down on the first spatula. I found it super useful for optimum smashing!
Alison! Why so much hate for a sliced, beautifully ripe tomato on a smash burger? It's perfection!
And Mayo!
I like tomatoes on burgers, but I'll admit that it's unnecessary. If you're adding pickles and/or a bit of ketchup, you're already getting the acidity you need.
We missed you, Alison! Don’t ever leave us again lol
I'm so happy she's backkkkkkk!!!
i would never voluntarily eat a burger with such an abundance of onion...but I am glad it makes you happy and I am happy to see the return of home movies
Either I never realized before today how much I’m into someone telling me how I should build my burger or this combo is just damn good OR both (:
The pickiness is absurd and I’m here for it. She back! Woo woo
Confession time.
Today I recommended an Alison Roman recipe to a colleague. And I told her, my “FRIEND” has a recipe for tuna you would love 😂 It had already left my mouth when I realized I called a TH-cam stranger a friend lol. So cheers to you, friend 💕
WE'RE ALL YOUR FRIENDS
Omg yessss! I literally rewatched the Thanksgiving episode yesterday because I was missing Home Movies so much!
This video is so cleverly produced. You are a delight to watch and to listen to...plus the recipes are always spot on.
So happy you’re back and now I have a kitchen to try these recipes!! A lot happened since we last saw you!
Alison Roman, how we have all missed you!!!💖
I made these and WOW. You take simple ingredients and methods and put them together in such a fabulous way! 🤤🤤 love from Montana.
this came at the perfect time for me. i’ve been quickly realizing (hot take) that krystal is my perfect burger and this incorporates all the elements that make it my fav. plus i have about a million potato buns leftover from a bbq this weekend. WINNER WINNER BURGER DINNER
LOVE A REGIONAL FAV LIKE KRYSTAL (also lots of mustard)
Whenever I order a burger I always say, "With extra pickles - like, more than you would think."
This channel deserves much more subscribers! Nice job 👍
Cheers from San Diego California
"If you come at me with that cheddar, I👏don't 👏want 👏it" (crew losing it in the background)
I'm
Yayyyyyyy you’re back. Youve been sorely missed. Where have you been keeping your charm, you’re wit, you’re cheekiness. Glad you’re back. 🥰👍
the chaos and sass in this video is unparalleled aka this might be one of my favorite videos after the nyt thanksgiving special
I know this comment has nothing to do with the cooking, but I'm happy to see Alison's signature orange nail polish is back after a brief hiatus.
TIS THE SEASON
Happy first day of summer to all Alison lovers!
THANK YOU for including Impossible Meat! Sometimes I see your videos and I think to myself "this won't be for me" and I am pleasantly surprised by the effort to include plant based options. Love you!
Didn't know how much I missed your videos until I heard you talking. You are just fun. Glad you are back.🙂
I dont even eat meat but just enjoyed so much watching this video. How you explain everything and why you like it in a particular way
I have never heard someone so passionately despise something so classic as a burger hahaha. Glad you found your smashburger niche
I swear you’re clairvoyant. I just made smash burgers the other day and was like how would Alison make this?
I just got shouted at by Alison for 19 minutes and I loved it.
It’s been so long. I’ve been checking the channel daily and now you are back! You have been truly missed🥰🥰
I really missed this, thank Burger God Home Movies are back!
love the chaos youre bringing to this one
this episode is so chaotic lol love it!
8:36 that pan set down was the intro drum fill to "Someday" by The Strokes.
I use this recipe all the time ,I do double meat double cheese 🧀 one bun , what a perfect quick burger 👏👏👏👏💯💯‼️‼️‼️
Okay, no ketchup is fine, but I NEED Mayo on my burger. Mustard is okay too, but I must have Mayo too! The rest sounds yummy and worth trying! Thanks Alison!
Agree 100% with your method AND ingredients! 👍🏻 (I cut my onions very thin, too….)
I missed you! So happy for a new Home Movies! ♥️
Girl, where have you BEEEN? So glad to see you. Watching at midnight and I might have to go cook a burger…
I love your fearless , let er' rip style. Like you, when I was a kid I didn't like candy and stuff like that either. I'm a savory type.
Love your videos, even when it's not something I would eat. I prefer my burgers quickly grilled and served with a garden fresh tomato (preferably Cherokee Carbon or Indian Stripe) & mayo.
Home Movie is BACK!! Love you Alison Roman❤
Yay You are back! Question: but doesn't In and Out have the special sauce and tomatoes? Now I'm craving In and Out... going there tomorrow.
Idk if it’s the technique or onion but these burgers are amazing ti make tastes like any restaurant burger I’ve made it 2 times I’m going to forever make my burgers this way 4ever 💯💯‼️thanks fir the recipe
Since watching this video, I’ve made these so many times! So so good!!!
I love iceberg lettuce. The middle crispy leaves are the best on a burger. Not floppy like the outer leaves and not as bitter as the inner leaves. But I'm a mayo, lettuce, tomato girl with kosher pickles on the side.
Happy to have you back. Hope you enjoyed your break. 🌻
I love adding a runny-yoked fried egg; the mix of the egg, mustard and cheese is heaven. And, I feel dill pickles are wonderful served WITH versus IN the burger. Small tweaks to a great burger recipe.
Revisiting this because I am breaking New Year's tradition to make a fantastic burger instead but something else here caught my eye! WHERE DID THIS APRON COME FROM?!? It's so cute!
I'm gonna order Fresh Direct for the first time. How are you always looking so styled every commercial? Super pretty!
This was fun to watch but I think this is the first recipe of home movies I won't be making. The thing is I'm also particular with my burger and I like a lot of what Alison said she hates. I like the ketchup and the tomato and the mayo, hate iceberg lettuce on my burgers and I've never tasted an american cheese I like.
Yup, I don't really jive with her opinion on burgers either. I dig upscale burgers; brioche buns, brie, sauteed mushrooms, fig jam, etc etc. I like smash burgers too but pub burgers are my ideal burger.
Nice you included the Veg burger option - today I had a beef burger at a brewery, it was so damn good, then I went to costco and bought plant based sausages, Field Roast. Pretty good too.
God do I love these home movies.
I don’t know about you guys but I’m a big fuggin fan of this feisty Alison Roman telling us how to make the perfect burger. Like, yes Queen I will follow your instructions to the T!!!
THE QUEEN IS BACK!!!!!!
Looks yum, I would definitely insert a few slices of tomatoes into mine!!!
Thank you for upgrading me. I love all your recipes
Excited too
I like to pre-smash the patties with my tortilla press, and stack them between parchment paper til I'm ready. Easy to store in the fridge, too. Then when I pop them in the hot pan, I take a silicone spatula (so it doesn't stick to the meat) and just quickly run it over the edges outward, to thin the edges out more, and get that lacy crispness.
I find 2 oz patties are great for two pre-pressed smash burgers stacked on a bun - and with that size, one 16 oz package of ground beef can make 4 burgers.
It feels like a smash burger like never before.
Yes on the Claussen Kosher dill pickle. BTW , Ive made these burgers twice , ever since I saw this video. I'm so ADDICTED. But Alison I'll never get why people think In and Out Burger is so good. Didn't do it for this girl.
“Taking an already sliced pickle and slicing it further? Wow, that’s friendship”
Appreciate the plant based alternative getting some airtime!
I'm on board, especially concerning Impossible Burger, love. Though I like mayo w/ the mustard and yes, I need a slice or 2 of tomato, salt/pepper on all raw condiments. Ketchup is for french fries, with mayo also.
YASSSSSS! With my generally "high brow" opinions on food, I am sometimes embarrassed to admit that I want nothing to do with a juicy rare pub burger and will only eat a burger in smashed form with american cheese. 1000 island/special sauce (whatever you call it) instead of mustard for me, but otherwise agree 100%
Yesss! I need the 1000 Island/Special-Secret sauce over mustard as well
Aggressive Alison is my favorite Alison! 🤣
lmao
no
I love mayo but I will def be trying this burger. I love mustard too.
When I make smash burger, I find it easier to smash the burger first and then put it on cast iron pan. It's really difficult to smash it on cast iron pan.
Will have to do the combo onion style next time. I sort of split the difference by putting raw onions on the underside of the burger on the flip. That doesn't get the other side as browned, but it hasn't bothered me.
I actually ran out of American Cheese last burger and basic sharp cheddar does not work.
On occasion, I like a little bit of heat just for fun, so I create a chunky relish with the pickles and jalapenos.
Had a burger yesterday, may need to have *this* burger today
This video is so amazing
I'm in your corner start to finish on this topic, including all the variations and the Peroni. My only addition is to suggest Feltman's (yeah, Feltman's of Coney Island) mustard. French's is classic and perfectly good, but Feltman's is apple cider based and adds a whole new layer of mustardy goodness. Oh, and small All-Clad lids make really good, unbendable, smashers.
I second this! Way too many people trying build a blt on their burger, which is fine, but that’s not a burger.
It helps if you use something heavy like a meat mallet to really bear down on the spatula, rather than flexing the metal.
fuck yeah, alison roman. she's beauty, she's grace - and she's back, baby!
Yaaaaay! On my menu today. The beef is in the Frigidaire and the coleslaw was made yesterday.
missed these so much
"just because its summertime doesn't mean you need to grill everything." LMAO
Thank you Alison and team. We missed you. We need you. We love you. Signed, your fans.
Use a flat griddle without high sides, so you don’t burn yourself and you can get a thinner smash.
Don’t smash on the second side, it squeezes the juices out.
Use a sturdy instrument that is top down strong to smash with, like a potato masher, you can cover it with tin foil to cover slates.
Flame doesn’t have to be so high, just as long as pan is steadily hot to very hot. The longer pan is on flame the hotter it will be.
I love everything you make 99.9% of the time. George Motz would possibly cry at this video though.
I'm down with more pickles than anything, LOVE yellow mustard but Ketchup is an absolute MUST.
OMG YAY!!!! I Have been dying for more of you.
I do love a smash burger like this- the thin, griddly patty burger….but I really adore a BIG burger with excellent beef, cooked rare and dripping with juice. That’s something they’ll never be able to create in a lab.
Alison, your plants look awesome! (I’ve taken to putting iceberg and potato chips in my (mustard foreword + spicy) eggy salad sandwich . Very delish with more chips on the side. I’m with you on the American cheese, though a nice melty cheddar and some pickled pink onions on top is a good thing. (Then my coleslaw on a separate little plate ,, I’ll use the last of the bread to wipe up the slaw ‘juice’.. a delicious bite. :))
I’m so glad you are still making home movies 🥰
alison is giving hrh collection this episode 😂
Moon Burger is the BESSSTTTTTT!!!! Omg. I eat there way too much. It’s perfection.
This so educative
LOL i am the same, plain burger no sauce BUT i need dijon or mustard - also pickles, lettuce, tomato and onions too
Beautiful