Awesome...and THANK-YOU Jean Pierre! I have never respected why the 'popularity' of the 'smashing' part was more important than keeping the meat *JUICY* instead...and I'm with you 1,000% that every single person does it the wrong way, and you're the first on this YT thingy to do it the right way. (10 Thumbs Up)...😎👍
Thank you Johnny! I have been making that way for years and I thought it was time to share with TH-cam! The responses and the comments are fantastic! 😊
What if you made a double burger, with one patty smashed and seared to a crisp with perfect Maillard browning, and the other patty pre-smashed like Jean-Pierre does to ensure it retains more juice. Best of both worlds; you get that beautiful crisp texture as well as those dripping juices we all love.
You have taught me so much over the years with these videos Chef. My wife has even started to comment regularly. "How did you make this or that taste so good!" Even cooking with my kids and teaching them the basics like "Onyo first" "Garlic just before liquid" lol All those little steps have made such a massive difference to my knowledge of cooking. And given me alot of confidence to just grab a bunch of ingredients and cook them rather than looking for recipes.
I do not care what Chef Jean is cooking of teaching, he makes me smile the entire video. I watch while cooking or cleaning the kitchen, and when my family walks in, they smile too!! Thank you Chef Jean!!
Chef - You. Are. A. GENIUS!!!!! Best Burger EVER!!! SERIOUSLY. All the flavor packed in this burger. I made a traditional Smash Burger two days ago, but today your version. AMAZING!!!! Why I even made the traditional one is beyond me because your Smash Burger is OUT OF THIS WORLD!! The only changes I made is I used Kewpie Mayo and I added the shallots. SPOT ON!!! YOU ROCK!!
I love a smash burger and usually did the usual method of smashing in the pan. Tried this today, they were incredible!! Thank you Chef! One thing I like to add to the sauce is a little bit of English mustard powder - gives it a nice little kick. Colmans brand is the most well known and available if anyone wants to give it a try.
I have to admit after almost 2 years that I am now a Chef JP groupie! I hang out for the twice weekly posts and I am always inspired by the creativity of the Chef’s recipes, as well as his self effacing humour and attitude. I have lost count of the beautiful dishes I have served up that are now a permanent part of my recipe repertoire. This is the most outstanding TH-cam channel. Thanks Chef JP 😊
Hello Chef! We tried your smash burgers and they were fantastic. My wife loved it and that made me look like a hero. You have given us yet another great receipe! Chef Jean-Pierre, you are The Man!
Chef: Normally I would charcoal grill the patties, but with them being so thin, pan frying them makes so much more sense! Along with the clarified butter, I can only imagine the added flavors in that meat! Thanks again for a great video! All the best!
This is the best cooking video i have seen on youtube. Clear instructions and no jumpcuts making this a realistic time guide. This is exactly what I have been looking for. Good job!
@@linebrunelle1004There’s hardly anything new under the sun. Almost everything you do, someone else has thought to do before. It’s still a genius thing to do, so kudos to your grandmother! 🥰
By far the BEST chef on TH-cam. Hasn't made a dish I wouldn't love to try as of yet. Very balanced in his taste between Americanised and French food. Universally lovable food.
Bravo Chef, the first person I have seen who again, keeps it simple, fresh ingredients, AND doesn't play with the food, actually leaves it to cook, rather than turning it over/massaging the food non stop. Beautiful and thank you for sharing💕💕
I'm serving in the US Navy right now and have been watching all of your videos. I love how good your English is now and how great your English sayings are! They crack me up every time! You're videos downloaded give me tons of information and entertainment while underway or on shore.
Jean-pierre is my kind of chef. Taste is more important than measurements. I'm about to turn 70, so I'm on a pension and I can't just go and buy every meals ingredients in one week. But Chef Pierre has really turned my culinary skills around. I now run a weekly residents lunch club where I live. All those who come along think I'm a great chef, but really it's down chef Pierre. Sure, you can buy a cookbook written by some celebrity chef. Full of weights and measures. But you can't beat following chef Pierre's rules of texture, taste and look of your meal. If you can't achieve these 3 simple rules? You have failed in your quest to turn out a great meal.
I've found most celebrity chef cookbooks are garbage. I'm pretty sure it's someone else making the recipe and the chef just slaps his name on it at collects 20% of the revenue.
I commend Chef JP for encouraging viewers to customize to their own tastes, rather than dictating everything should be only one way. I completely respect the classical dishes but there is room for tweaking to personal preferences. I love his philosophy of: however we like something is what's right for us.
Chef Jean Pierre has done so much to help me improve my cooking I no longer run the risk of being charged with attempted murder in the first degree. Thank you Maestro.
My Friend! Are you also a mind reader? Seriously, THIS is what I'm making for dinner tonight!!! I love the honesty in this recipe. Ok, so the onyo wasn't perfect (like most of ours, but I am going to add a little balsamic vinegar, just a touch), the plate was messy (I'm a bit shocked you didn't wipe it) and you cut the burger with a knife (I know folks who always do that). I guess the thing I appreciate most about your videos, is they are honest and truthful. When you promise me that it is going to be delicious, you have never been wrong. I'm gonna try it your way this evening, and see if "the crew" likes it better than me smashing on the griddle itself. My mouth is watering just thinking about making this! Thank you for all you do Chef!
I just realized, with this video, that I have been making Smash Burgers for years… Instead of using the spatula, I use 2 saucers to smash my burgers - Chef’s recipe will take my plain’Ol smash burgers to a new level!
Thank you Chef Jean-Pierre. I never would have thought of smashing the meat first, before cooking it. I also never would have thought of cooking the burgers in a frying pan. I followed your instructions exactly. What a difference from any I have ever had before. This is how I will do them from now on - with my home made-from-scratch hamburger buns.
Hello Chef! I made this last night and it was Amazing! I bought two petite sirloin steaks on sale, partially froze them and then used the KitchenAid meat grinder attachment. I used wax paper to smash then season. I also splurged for the Ghee. I have to say this was probably one of the best burgers in my life! No Cap. Thank you Chef your teachings have made me and I'm sure many others into phenomenal home cooks!
I retired before my wife, and made her the deal that I will now cook on the days she works... last night she said: "Boy our home cooking has really improved the last 4 years!" I said: "It's all due to Chef Jean Pierre!" PS: I love how you sneak in your little executive chef tips for us... like "I cut the lettuce with a cookie cutter" ... so it fits the bun perfectly!
So I made it! I made my parents try it because they don't usually like burgers. They said a solid 8 out of 10. it came out very good! The sauce really brings it all together. I suggest using 80% lean 20% fat beef because it comes out very juicy!
Just watching your happy demeanor alone absolutely makes my day. Thank you very much for the food and culinary skills you display. But they are just a bonus to you’re demeanor
I just ordered a Blackstone griddle, should be arriving this week.... and I will absolutely try this!! I watched a guy take a stick of butter that was only unwrapped from one end and make 12 small swirls on the griddle before placing a bun on each swirl of melted butter. They grilled really fast and he took them off the griddle before doing his smash burgers. These look amazing!!
OMG. I made this your version and it was a big time hit. My whole family went crazy with the taste and the flavor thanks to the juices. I did add mustard salt pepper and garlic seasoning with red Chile peppers.. It was a WOW. Thank you so much for your version as I never made it like this before. We ate everything.
This is the best smashburger I have seen made by a European. Well done! I will say that smashing the burger before or during the cooking is a preference. I prefer to put my patty balls directly on the griddle and season them heavily with salt and pepper and a little garlic powder on top right before I smash them. The seasoning will help prevent the spatula from sticking to the patty. When you are smashing the burger, it's best to do this before they have been on the griddle for very long, so that you don't have rendered fat leaking out when you smash. You don't lose any juice this way, and it helps with a really good sear on the first side of the burger.
I always knew smashing the burger on the griddle was a mistake for the same reason you explained! Feels good to have a chef validate what I always knew. As soon as i saw you flatten it the way you did, it confirmed to me your mastery of your craft.
Well I know what's for dinner tonight!! Gosh my mouth is watering!! Looks absolutely delicious! I si enjoy watching you! Thanks Chef for another great recipe!
Chef Pierre I am so happy to see that not only are your smash burgers are so popular...but you are also smashing your views with your skill sets and generosity of time spent teaching. Thank you! ❤️😜👍!
This guy is an absolute must watch I love way he takes the piss out the tiktok lunatics he has me in fits of laughter most times "measure carefully " top man ,from me in the uk to JP keep um coming man👍👍👍👍👍👍👍👍👍👍
Chef, I made this burger recipe for dinner tonight using our own fresh ground beef as you instructed and wow! Best burger I have ever eaten, and my wife loved it too! Thanks for sharing your recipe!!
For a little while now I have been adding a bit of garlic powder and pepper to my ground beef and gently mix it in before I form the ball and patty. Let it sit for a bit and then cook. It's really good; Bumps up a cheaper store ground beef in flavor.
I have been waiting for this recipe for some time :)). When I cook for family or friends, everyone is amazed at how good the caramelized onions made according to your recipe are.. I learned a lot from you... Thank you!! Congratulations for 800k !!
Chef, I just made these for the family.....WOW. this is the only way burgers are getting done in our house from now on. And that sauce..... genius. Thanks for the great content!
I’ve been smashing burgers for 3-4 years now and I’ve tried pre-smashing. While you do get a thin, juicy burger, you lose the delicate lattice that forms when you smear the meat on the edges. That lattice becomes crisp and delicious. And as long as you do the smash and smear the very second the meat hits the heat, no juices are lost because the fat hasn’t started melting yet. Also, try putting those onions down and then smash your meatball directly into them. Some people call that an Oklahoma style smash. It embeds the onions directly into the meat. It’s quite delicious. I love the cookie cutter lettuce idea though.
Onions go ON TOP of the smash burger , then flip and cook the onion covered patty but...the onions must be sliced VERY THIN. That is an Oklahoma Onion Burger. Your welcome.
Ai yai yai!! Cognac! I always add chopped shallots fine’ fine’ and half sour pickle juice AND chopped pickles fine’ fine’ but the cognac!! Magnifique. Merci
I understand everyone does not have the time to grind their own meat. Chef JP is correct it will make all the difference in the world. I have the same grinding he is using. For 80/20 I use equal parts chuck roast short rib and brisket. The flavor is simply amazing. Thanks chef JP.
OMGGGG You changed my smash burger life! I always watch people smash the burger while cooking. I thought that’s what I’m supposed to do. My burgers are always dry and idk why. I tried what you said this time, smash BEFORE you cook so you don’t loose all the juice. O. M. G. 😮 MY BURGER WAS FINALLY MOIST AND GOOD! 🥹
If you burger is dry you fcuked it up. My guess is you are smashing more than once, the golden rule is only smash once at the very start. Should be 18%+ fat in the burger. This idiot does not have a clue.
Not only do I love how you cook but I love your spirit. I really have a lot of respect for people that come from other countries to this country that offers so much opportunity and freedom and they make themselves successful through hard work. You are a true American. By the way at last count I think I've cooked about 10 of your recipes and I have about 10 others on my list. Tonight my 22 year old son is coming over and we are going to cook your amazing Chilli! Thanks for your channel!
Tips and tricks and teaching us how to enhance an American favorite…giving us the full, flavorful value of food! To think what I’ve been missing (smh)…. Thank you Master Chef. Your knowledge is priceless. Your sharing it is a true blessing. ✨💖✨
I just made this smash burger. First time trying a smash burger. I must say, BEST BURGER EVER!!! The sauce was Amazing, yea I even put a sploosh of cognac, very delicious. Thank you very much Chef. ❤❤❤❤
You can make your own "American cheese." I use cheddar + citrus salt + homemade enchilada sauce (mostly: softened guajillo peppers + caramelized onions blended together and passed through a sieve to be smooth). The enchilada sauce obviously adds flavor but it also helps to make the cheese flow. I could use milk, but enchilada sauce tastes better. Or if you like it spicy, use a can of "chipotles in adobo" and blend those to make the paste you will use for your homemade American cheese.
One suggestion: I noticed you put pepper on the onion but I also suggest putting salt & pepper directly onto the tomato. It's amazing. Especially if you grow your own tomatoes which taste so much better than anything you can purchase in a store. Tomato, salt, pepper and a little mayo is one of the greatest sandwiches of all time. Perfection in its glorious simplicity.
Chef JP...absolutely wonderful video. You always deliver. Having my kids and grandkids over and my instructions were to cook hamburgers. Surprise! They won't be just burgers on the BBQ. They won't see it coming. Multiple cast iron pans and a griddle on the BBQ and I'll deliver your burger to them (hopefully like you cooked it yourself). You've been a wonderful blessing to me since 2020 covid awakening me to all the fun and enjoyable ways to prepare food. Thank you for all your tremendous knowledge and instruction. I enjoy this journey with you. Keep it going. Blessing Chef JP.
There are only three chefs I trust when it comes to flavor and technique: Chef Jean Pierre, Chef Marco Pierre White, and Chef Jacob Burton... Each a master in their own right.
One thing I so enjoy about TH-cam is the opportunity to watch amazing chef's such as Jean-Peirre put a twist on what is considered "Traditional" People get very angry when a Chef, home cook etc "changes" what is considered "Traditional". The thing is folks....You just may find a new flavor profile that changes the game. :) We would all be very bored if there was only ONE type of music. One type of cooking a dish, etc. Expirement, try new things, change the game and you just might change the world. Happy cooking everyone!!!
I'd always thought that American cheese was "highly processed garbage" until about a 1.5 yrs ago. I guess the stuff I was given as a kid actually was lol.... But to see Chef Jean-Pierre choosing it for his smash burger, I will not hold back going forward.
I cant say that theyre doing it wrong. If it tastes good and makes people happy, its gotta be right. Yours looks good, too, so Ill definitely be giving it a try! Thanks, chef!
I love this guy, straight up, honest, unscripted. "We got beautiful tomatoes," he chuckles. "Beautiful is uh, it's kind of an overstatement for the tomato we get in Florida."
All this time I’ve been making smash burgers the wrong way! What a great video/recipe to help retain the juices and not burn your arms smashing down the burger and dealing with all the grease. Thanks Chef!👏👏
I love smash burgers! I like to put the The caramelized onyon under my cheese, it helps to keep them in place a little bit better, love your channel chef jp❤
They used to make a smash sandwich years ago when I went to Cannes France and I swear I lived on that while I was there. It was amazing just like chef Jean Pierre!
Awesome...and THANK-YOU Jean Pierre! I have never respected why the 'popularity' of the 'smashing' part was more important than keeping the meat *JUICY* instead...and I'm with you 1,000% that every single person does it the wrong way, and you're the first on this YT thingy to do it the right way. (10 Thumbs Up)...😎👍
Thank you Johnny! I have been making that way for years and I thought it was time to share with TH-cam! The responses and the comments are fantastic! 😊
What if you made a double burger, with one patty smashed and seared to a crisp with perfect Maillard browning, and the other patty pre-smashed like Jean-Pierre does to ensure it retains more juice. Best of both worlds; you get that beautiful crisp texture as well as those dripping juices we all love.
@@Vendzor Good idea
@@jsonaut Hopefully I'll get to try it soon mate, been in the mood for a nice fat burger that I can really sink my teeth into
@@Vendzor I like the way you think! Now I have to decide which patty goes on top...
Its a joy to watch you Jean-Pierre god bless you and long life
How could you not love this man ? He makes me laugh, he has a great personality, not to mention he’s one hell of a great chef.
You have taught me so much over the years with these videos Chef. My wife has even started to comment regularly. "How did you make this or that taste so good!"
Even cooking with my kids and teaching them the basics like "Onyo first" "Garlic just before liquid" lol
All those little steps have made such a massive difference to my knowledge of cooking. And given me alot of confidence to just grab a bunch of ingredients and cook them rather than looking for recipes.
Great to hear!😊
Yes !!! Great comment
Same
It's impossible not to smile when you see his happy face. I always enjoy watching him go wild :) thanks for sharing.
God loves a cheerful giver!! JP gives us a lot!!
I know...he has such a wonderful smile!!!😊
My favorite chef of all time times!
from watching alot of his videos , its always clarified butter and cognac , really good cook , full of enthusaism
I do not care what Chef Jean is cooking of teaching, he makes me smile the entire video. I watch while cooking or cleaning the kitchen, and when my family walks in, they smile too!! Thank you Chef Jean!!
Chef - You. Are. A. GENIUS!!!!! Best Burger EVER!!! SERIOUSLY. All the flavor packed in this burger. I made a traditional Smash Burger two days ago, but today your version. AMAZING!!!! Why I even made the traditional one is beyond me because your Smash Burger is OUT OF THIS WORLD!! The only changes I made is I used Kewpie Mayo and I added the shallots. SPOT ON!!! YOU ROCK!!
I love a smash burger and usually did the usual method of smashing in the pan. Tried this today, they were incredible!!
Thank you Chef!
One thing I like to add to the sauce is a little bit of English mustard powder - gives it a nice little kick. Colmans brand is the most well known and available if anyone wants to give it a try.
I have to admit after almost 2 years that I am now a Chef JP groupie! I hang out for the twice weekly posts and I am always inspired by the creativity of the Chef’s recipes, as well as his self effacing humour and attitude. I have lost count of the beautiful dishes I have served up that are now a permanent part of my recipe repertoire. This is the most outstanding TH-cam channel. Thanks Chef JP 😊
Chef Your passion for cooking after 50 years in the kitchen is remarkable
Hello Chef! We tried your smash burgers and they were fantastic. My wife loved it and that made me look like a hero. You have given us yet another great receipe! Chef Jean-Pierre, you are The Man!
I really appreciate chef JP doing modern recipes. So many times we see 'classic chefs' that refuse to adapt to the new.
Chef: Normally I would charcoal grill the patties, but with them being so thin, pan frying them makes so much more sense! Along with the clarified butter, I can only imagine the added flavors in that meat! Thanks again for a great video! All the best!
This is the best cooking video i have seen on youtube.
Clear instructions and no jumpcuts making this a realistic time guide.
This is exactly what I have been looking for. Good job!
probably one of the best channels on this website
This is the best burger I’ve ever made! The juice from the pickle was a master stroke for the sauce. Delicious! Thank you, Chef. Love from Pakistan 🇵🇰
master stroke?. lmao. 90 years ago, Quebec, my grandmother used this in her restaurant.
@@linebrunelle1004There’s hardly anything new under the sun. Almost everything you do, someone else has thought to do before. It’s still a genius thing to do, so kudos to your grandmother! 🥰
By far the BEST chef on TH-cam. Hasn't made a dish I wouldn't love to try as of yet. Very balanced in his taste between Americanised and French food. Universally lovable food.
Bravo Chef, the first person I have seen who again, keeps it simple, fresh ingredients, AND doesn't play with the food, actually leaves it to cook, rather than turning it over/massaging the food non stop. Beautiful and thank you for sharing💕💕
I'm serving in the US Navy right now and have been watching all of your videos. I love how good your English is now and how great your English sayings are! They crack me up every time! You're videos downloaded give me tons of information and entertainment while underway or on shore.
I don't know what's more delicious the burger or watching you do it Thank you !!
Chef Jean is absolutely my most favorite Chef ever. Food videos are amazing but he just has a great heart and it shows.
Jean-pierre is my kind of chef. Taste is more important than measurements. I'm about to turn 70, so I'm on a pension and I can't just go and buy every meals ingredients in one week. But Chef Pierre has really turned my culinary skills around. I now run a weekly residents lunch club where I live. All those who come along think I'm a great chef, but really it's down chef Pierre. Sure, you can buy a cookbook written by some celebrity chef. Full of weights and measures. But you can't beat following chef Pierre's rules of texture, taste and look of your meal. If you can't achieve these 3 simple rules? You have failed in your quest to turn out a great meal.
I've found most celebrity chef cookbooks are garbage. I'm pretty sure it's someone else making the recipe and the chef just slaps his name on it at collects 20% of the revenue.
I commend Chef JP for encouraging viewers to customize to their own tastes, rather than dictating everything should be only one way. I completely respect the classical dishes but there is room for tweaking to personal preferences. I love his philosophy of: however we like something is what's right for us.
Chef Jean Pierre has done so much to help me improve my cooking I no longer run the risk of being charged with attempted murder in the first degree. Thank you Maestro.
👍👍👍😊
My Friend! Are you also a mind reader? Seriously, THIS is what I'm making for dinner tonight!!! I love the honesty in this recipe. Ok, so the onyo wasn't perfect (like most of ours, but I am going to add a little balsamic vinegar, just a touch), the plate was messy (I'm a bit shocked you didn't wipe it) and you cut the burger with a knife (I know folks who always do that). I guess the thing I appreciate most about your videos, is they are honest and truthful. When you promise me that it is going to be delicious, you have never been wrong. I'm gonna try it your way this evening, and see if "the crew" likes it better than me smashing on the griddle itself. My mouth is watering just thinking about making this! Thank you for all you do Chef!
Update: 2 thumbs up from all 4 of them. Great recipe Chef!
I just realized, with this video, that I have been making Smash Burgers for years… Instead of using the spatula, I use 2 saucers to smash my burgers - Chef’s recipe will take my plain’Ol smash burgers to a new level!
I made this for the family last night... My 16 year old son said, "Dad, this is the BEST hamburger EVER!"
Compliment, indeed....
Lie
Totally
Thank you Chef Jean-Pierre. I never would have thought of smashing the meat first, before cooking it. I also never would have thought of cooking the burgers in a frying pan. I followed your instructions exactly. What a difference from any I have ever had before. This is how I will do them from now on - with my home made-from-scratch hamburger buns.
"I don't like them cremated" LMAO. Just recently found you Jean-Pierre, you are a joy to watch and your recipes are even better.
Hello Chef! I made this last night and it was Amazing! I bought two petite sirloin steaks on sale, partially froze them and then used the KitchenAid meat grinder attachment. I used wax paper to smash then season. I also splurged for the Ghee. I have to say this was probably one of the best burgers in my life! No Cap. Thank you Chef your teachings have made me and I'm sure many others into phenomenal home cooks!
Congrats on 800K Chef!! You’re doing the world a big favor with flavor!!! Here’s to your continued success, God bless
I retired before my wife, and made her the deal that I will now cook on the days she works... last night she said: "Boy our home cooking has really improved the last 4 years!" I said: "It's all due to Chef Jean Pierre!"
PS: I love how you sneak in your little executive chef tips for us... like "I cut the lettuce with a cookie cutter" ... so it fits the bun perfectly!
And 9.2m veiws on how to chop an onyo
@@coolerkin yesss! ;)
@@theoldbigmoose Chef has really improved my abilities as well. Learned so much.
I had a great time watching you chef!
So I made it! I made my parents try it because they don't usually like burgers. They said a solid 8 out of 10. it came out very good! The sauce really brings it all together. I suggest using 80% lean 20% fat beef because it comes out very juicy!
Just watching your happy demeanor alone absolutely makes my day. Thank you very much for the food and culinary skills you display. But they are just a bonus to you’re demeanor
Another Thursday and another fantastic video ! Let's goooo !
I just ordered a Blackstone griddle, should be arriving this week.... and I will absolutely try this!! I watched a guy take a stick of butter that was only unwrapped from one end and make 12 small swirls on the griddle before placing a bun on each swirl of melted butter. They grilled really fast and he took them off the griddle before doing his smash burgers.
These look amazing!!
OMG. I made this your version and it was a big time hit. My whole family went crazy with the taste and the flavor thanks to the juices. I did add mustard salt pepper and garlic seasoning with red Chile peppers.. It was a WOW. Thank you so much for your version as I never made it like this before. We ate everything.
Chef Jean-Pierre. Perfect dish.
GENIUS!!! But so logical-Smash the burger BEFORE cooking-a real “aha” moment. Cannot wait to make it for my crew. Thanks for another great video.
This is the best smashburger I have seen made by a European. Well done! I will say that smashing the burger before or during the cooking is a preference. I prefer to put my patty balls directly on the griddle and season them heavily with salt and pepper and a little garlic powder on top right before I smash them. The seasoning will help prevent the spatula from sticking to the patty. When you are smashing the burger, it's best to do this before they have been on the griddle for very long, so that you don't have rendered fat leaking out when you smash. You don't lose any juice this way, and it helps with a really good sear on the first side of the burger.
These are not smashburgers, the man is an idiot. You see to know how to do it so wonder how you are not calling him out on doing it wrong.
I always knew smashing the burger on the griddle was a mistake for the same reason you explained! Feels good to have a chef validate what I always knew. As soon as i saw you flatten it the way you did, it confirmed to me your mastery of your craft.
You are the best cooking teacher anywhere Chef Jean-Pierre!
Well I know what's for dinner tonight!! Gosh my mouth is watering!! Looks absolutely delicious! I si enjoy watching you! Thanks Chef for another great recipe!
Chef Pierre I am so happy to see that not only are your smash burgers are so popular...but you are also smashing your views with your skill sets and generosity of time spent teaching. Thank you! ❤️😜👍!
From now on I will only be watching this channel for recipes. The friendly guy with a French accent.
You won't be disappointed.
When you make the recipes, you must talk like chef.
His whole presentation is fantastic, personality and food, and that accent...
Onyon! :D
This guy is an absolute must watch I love way he takes the piss out the tiktok lunatics he has me in fits of laughter most times "measure carefully " top man ,from me in the uk to JP keep um coming man👍👍👍👍👍👍👍👍👍👍
Chef, I made this burger recipe for dinner tonight using our own fresh ground beef as you instructed and wow! Best burger I have ever eaten, and my wife loved it too! Thanks for sharing your recipe!!
Merci Chef Jean Pierre pour votre recette du smash burger, et pour votre sauce avec du Cognac, très original 😊👍
For a little while now I have been adding a bit of garlic powder and pepper to my ground beef and gently mix it in before I form the ball and patty. Let it sit for a bit and then cook. It's really good; Bumps up a cheaper store ground beef in flavor.
Chief, your recipes are flavorful and executable by amateurs. Your approach encourages us to try. Thank you.
I have been waiting for this recipe for some time :)). When I cook for family or friends, everyone is amazed at how good the caramelized onions made according to your recipe are.. I learned a lot from you... Thank you!! Congratulations for 800k !!
Chef, I just made these for the family.....WOW. this is the only way burgers are getting done in our house from now on. And that sauce..... genius. Thanks for the great content!
I made it, added some crushed pink pepper to the sauce. It was a hit, my husband told me it tastes 10 times better than the bought burgers.
I love this man’s enthusiasm for food, he is a fantastic, genuine chef. He’s fast becoming one of my favorites.
I’ve been smashing burgers for 3-4 years now and I’ve tried pre-smashing. While you do get a thin, juicy burger, you lose the delicate lattice that forms when you smear the meat on the edges. That lattice becomes crisp and delicious. And as long as you do the smash and smear the very second the meat hits the heat, no juices are lost because the fat hasn’t started melting yet.
Also, try putting those onions down and then smash your meatball directly into them. Some people call that an Oklahoma style smash. It embeds the onions directly into the meat. It’s quite delicious. I love the cookie cutter lettuce idea though.
Onions go ON TOP of the smash burger , then flip and cook the onion covered patty but...the onions must be sliced VERY THIN. That is an Oklahoma Onion Burger. Your welcome.
I made this for the family, they all LOVED it. Also did a mushroom swiss version for myself, amazingly good.
Thank you much! Love your videos.
extremely knowledgeable, passionate but unpretentious, friendly and entertaining. I'm very glad I found your channel.
We are glad as well!👍😊
Chef, I get so much joy from watching your videos. Thank you for creating this content. It is fantastic!
Thinking of you and those in FL, sending my prayers that you’re safe. Always happy to see a new video, but especially this morning. God bless.
Ai yai yai!! Cognac! I always add chopped shallots fine’ fine’ and half sour pickle juice AND chopped pickles fine’ fine’ but the cognac!! Magnifique. Merci
This looks delicious! Thank you chef for these wonderful recipes and videos!
I understand everyone does not have the time to grind their own meat. Chef JP is correct it will make all the difference in the world. I have the same grinding he is using. For 80/20 I use equal parts chuck roast short rib and brisket. The flavor is simply amazing. Thanks chef JP.
OMGGGG You changed my smash burger life! I always watch people smash the burger while cooking. I thought that’s what I’m supposed to do. My burgers are always dry and idk why. I tried what you said this time, smash BEFORE you cook so you don’t loose all the juice. O. M. G. 😮 MY BURGER WAS FINALLY MOIST AND GOOD! 🥹
If you burger is dry you fcuked it up. My guess is you are smashing more than once, the golden rule is only smash once at the very start. Should be 18%+ fat in the burger. This idiot does not have a clue.
Man I love this guy… his passion is amazing, reminds me of the old country when my grandma was in the kitchen (not calling him old)
Not only do I love how you cook but I love your spirit. I really have a lot of respect for people that come from other countries to this country that offers so much opportunity and freedom and they make themselves successful through hard work. You are a true American. By the way at last count I think I've cooked about 10 of your recipes and I have about 10 others on my list. Tonight my 22 year old son is coming over and we are going to cook your amazing Chilli! Thanks for your channel!
Going to make this for dinner tomorrow!❤
Tips and tricks and teaching us how to enhance an American favorite…giving us the full, flavorful value of food! To think what I’ve been missing (smh)…. Thank you Master Chef. Your knowledge is priceless. Your sharing it is a true blessing. ✨💖✨
Another winning delicious recipe! The juiciest burgers I have ever made! What a great tip about parchment paper! Thank you Chef JP!
I just made this smash burger. First time trying a smash burger. I must say, BEST BURGER EVER!!! The sauce was Amazing, yea I even put a sploosh of cognac, very delicious. Thank you very much Chef. ❤❤❤❤
Dear chef you make watching your cooking a real joy. Keep up the good work/ teaching.
Love you
You can make your own "American cheese." I use cheddar + citrus salt + homemade enchilada sauce (mostly: softened guajillo peppers + caramelized onions blended together and passed through a sieve to be smooth). The enchilada sauce obviously adds flavor but it also helps to make the cheese flow. I could use milk, but enchilada sauce tastes better. Or if you like it spicy, use a can of "chipotles in adobo" and blend those to make the paste you will use for your homemade American cheese.
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Sounds like "Mexican cheese". :-)
Chef Jean-Pierre you are le meilleur! Thanks for all your great video recipes!
An American classic done by a French-Italian Chef! It looks amazing! Thank you CJP!
One suggestion: I noticed you put pepper on the onion but I also suggest putting salt & pepper directly onto the tomato. It's amazing. Especially if you grow your own tomatoes which taste so much better than anything you can purchase in a store.
Tomato, salt, pepper and a little mayo is one of the greatest sandwiches of all time. Perfection in its glorious simplicity.
My day is ALWAYS better after watching my friend Chef Jean~PierreHello Chef hope all is well
Chef JP...absolutely wonderful video. You always deliver. Having my kids and grandkids over and my instructions were to cook hamburgers. Surprise! They won't be just burgers on the BBQ. They won't see it coming. Multiple cast iron pans and a griddle on the BBQ and I'll deliver your burger to them (hopefully like you cooked it yourself). You've been a wonderful blessing to me since 2020 covid awakening me to all the fun and enjoyable ways to prepare food. Thank you for all your tremendous knowledge and instruction. I enjoy this journey with you. Keep it going. Blessing Chef JP.
Impossible not to love his personality, even on something as simple as a smash burger . Love this guy!!!
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Thank you chef! The idea of pre smashing your paddies before you cook it is actually a genius idea.
There are only three chefs I trust when it comes to flavor and technique: Chef Jean Pierre, Chef Marco Pierre White, and Chef Jacob Burton... Each a master in their own right.
Well, I am in great company. Thank you.!😊👍
One thing I so enjoy about TH-cam is the opportunity to watch amazing chef's such as Jean-Peirre put a twist on what is considered "Traditional" People get very angry when a Chef, home cook etc "changes" what is considered "Traditional". The thing is folks....You just may find a new flavor profile that changes the game. :) We would all be very bored if there was only ONE type of music. One type of cooking a dish, etc. Expirement, try new things, change the game and you just might change the world. Happy cooking everyone!!!
Best comment ever! I think I’m gonna post it on our bulletin board! Thanks for taking the time👍👍👍❤️
@@ChefJeanPierre Thank you Chef, not just for this comment but for all the experience and expertise you share to so many of us.
Ok, I’m convinced. Chef is part wizard! I just KNOW the finger waggles as he tastes casts a magic spell on the food! That burger looks AMAZING!!
I just made these smash burgers and they were the best I’ve ever had. Pre-smashing plus the ghee is magical. Thank you.
I was waiting for this addition for so long! Thank you chef :)
I am salivating..... Yum!
Chef Jean-Pierre, You, my friend are a STAR!
I like how no matter the burger approach, it's just universally accepted that "american cheese" is the peak cheese for burgers lol
I'd always thought that American cheese was "highly processed garbage" until about a 1.5 yrs ago. I guess the stuff I was given as a kid actually was lol.... But to see Chef Jean-Pierre choosing it for his smash burger, I will not hold back going forward.
Try havarti or Muenster. Both melt better and have a much deeper flavor. American is good, but not the best.
OK, here are some fun facts:
American cheese was invented by a Canadian, and the Swiss were developing a processed cheese back around 1911.
I dunno. Regular sharp cheddar melts nice and tastes better than American. Shoot me.
@@holden6104 cooking is about making it fun... If sharp cheddar makes a burger more fun for you, fuggin do it ¯\_(ツ)_/¯
ABSOLUTELY LOVE THIS GUY...
ONE TOP CHEF...
FORGETS BUT ALWAYS REMEMBER'S...
LOVE HIM...
GORGEOUS RECIPES...
BRILLIANT METHODS...
❤️❤️❤️
every single recipe on chef's channel is so gooood and its fun to cook while watching :D
It's absolutely true. Every single one looks absolutely delicious to me too.
Love your commentary. Always makes me smile :) God bless you!
Ah Chef JP!! You bring joy to our lives, over the filthy politicians & lies of the world around us!!! Thanks so much!!
I cant say that theyre doing it wrong. If it tastes good and makes people happy, its gotta be right. Yours looks good, too, so Ill definitely be giving it a try! Thanks, chef!
Great recipe 👍👍👍
I love this guy, straight up, honest, unscripted. "We got beautiful tomatoes," he chuckles. "Beautiful is uh, it's kind of an overstatement for the tomato we get in Florida."
All this time I’ve been making smash burgers the wrong way! What a great video/recipe to help retain the juices and not burn your arms smashing down the burger and dealing with all the grease. Thanks Chef!👏👏
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Looks delicious!!!
I love smash burgers! I like to put the The caramelized onyon under my cheese, it helps to keep them in place a little bit better, love your channel chef jp❤
Seems like a good idea
I like to add Hatch Green Chili's !!
That's onyo, good day to you
Add a little cat brain confit, and bam chefs kiss good
Friend, not "onyon" but "ONYO" 😂
Fabulous And you always make me smile!!!
Congratulations on 800K, Chef! What a gift it has been to discover your channel.
THANK YOU!!!! 😊
Merci pour tout ce que tu fais, pour l'énergie et le grand coeur que tu apportes...
Of course, you release the burger recipe the day I start my diet! Oh well, we can start the diet next week!
Another simple winning recipe! Thanks again from Australia Chef Jean-Pierre.
Oh Chef you gave me some good advice over 20 yrs ago and you are still making me smile today. Great video my friend.
They used to make a smash sandwich years ago when I went to Cannes France and I swear I lived on that while I was there. It was amazing just like chef Jean Pierre!