After trying every cut of beef, you can elevate that burger by using brisket (grind the whole thing and mix to ensure you a good mix of the two parts). Though nothing beats a custom, three cut blend made of chuck, sirloin and oxtail, ground brisket is honestly much better than any other single cut.
Great sauce suggestion there, thanks! Lovely video, really enjoyed your presentation and keeping the message simple, yet with plenty of detail for me as a home cook to get inspired!
Another way to stop the burger from sticking to the press is to set the meatballs down and let them cook slightly on that side. Then, flip them over before smashing. The slightly cooked patch on the side that is now up will prevent them from sticking to the press. You'll still have to flip once after smashing as the side facing up is only slightly cooked and hasn't gotten nice and browned. Easy way to do it with no extra materials or mess.
@@ulf373 If you read it, my comment was about the meatball sticking to the press not the griddle. It has nothing to do with not flipping before it’s time.
@@cmaterick if that technique works for you that's good :) - I've been using wax paper, but using 80/20 ground meat and a press like our Pitmaster is using, another technique is to smash them down 3/4 and then rotate the press on the patty clock or counter-clockwise. That also prevents the patty from sticking to it.
@@ulf373 I didn’t come up with the method. Many restaurants do it this way to save time and the added expense and inconvenience of wax paper, parchment paper, etc. Obviously, everybody is welcome to do it however they like. The method I explained primarily makes sense when cooking large volumes but still works well for the home cook.
@@sethterwilliger9434 salting the inside of a beef burger patty does, 100%. If you're talking a out the outside, or with other meats such as steak, that's a separate thing
As an American who proudly has made many the smash burger to great applause, I'm shocked to acknowledge a Dutch guy is the smash burger king. I bow to you, sir!
Fuck that, as soon as he added Sunflower oil it was a disaster. Seed oils are just machine lubricant which have caused more death and disease than can be comprehended. Fuck this shit, and the person who made it, he has no idea about seed oils and the history of that toxic product
The sauce you use for the buns and the strong cheese in the onion are probably the things that clinches this for me. I already do the rest of the steps. I’ll give this a try next time I do burgers.
I stumbled onto your video, glad I did. That was a very great looking burger. Can't wait to try it out. If you're ever having an open house bbq, I'll bring the drinks...lol.
Melt butter low heat, allow salt to settle and collect the top butter oil…fry high heat 1-2 minute’s each side with shredded onions and then transfer to grill for another minute each side…only use salt pepper for seasoning…
I never thought of missing any herbal flavor on a burger. Although your smash burger looks great, I would say it just rows in with all the other great smash burgers here on TH-cam. 😉
Nah, you gotta smash the raw onions into the burger, where they'll spread the love in the meat as it cooks. That's where the special flavor of smash-burgers comes from - meat and onions cooking together, becoming one, better than the parts.
Having Dutch bakeries and cheese is an unfair advantage! LOL. I'm from Oregon in the USA but lived in Heerlen, The Netherlands back in the 1990s on a work assignment. On my trips back to the Netherlands after moving home, I would "smuggle" back full wheels of cheese. Ha ha.
He roel! Weer een super video! Is er een speciale reden waarom je je vlees voor het malen niet licht bevroren gebruikt? Ik zie veel anderen die het even in de vriezer leggen voor het malen.
I think it's totally unfair that you're tall, good looking, eat like a king, and don't gain any weight. I am just sitting here gaining weight by watching this video. I'm sure it was delicious.
Zou je een keer Hollandse witte puntjes kunnen maken met een lekker stukje vlees die daarbij past? Ik ben ze in het buitenland nog niet tegen bekomen. Vandaar dat ik wel benieuwd ben hoe je die maakt als je een keer je gasten wilt verrassen met iets anders als Brioch. Derde optie om te smashen is om het balletje een kleine sear te geven, omdraaien en op dat gare stuk pletten.
Lekker man!! Ga ik zeker proberen. Maar waar ik ook nieuwsgierig naar ben ; waar heb je die werkbank gekocht? Ik neem aan dat dat een koelkast is in t midden?
Burger looks great but the onions looks undercooked (still white) maybe since you use sweet onions. I personally spend about 5x the time cooking onions vs a normal 1 inch burger... with this thin burgers i would spend atleast 10x the time cooking the onions then the burger. Onions should have a deep brown color and have a super sweet taste.
Yes we have recently changed editors, our last editor was found to have been interfering with dogs in a sexual way. We have removed him from the organization immediately pending a formal hearing.
In the USA, we still call them sliders. Back in the 1920's, the cooks would slide the slide a plate of burger and fries down a long countertop to the customer or a waiter. Some cafe's made a show of it, kind of like today's Japanese hibachi grill. Slider buns are small as are the burger patties. This is the ancestor of today's smashburger.
After trying every cut of beef, you can elevate that burger by using brisket (grind the whole thing and mix to ensure you a good mix of the two parts). Though nothing beats a custom, three cut blend made of chuck, sirloin and oxtail, ground brisket is honestly much better than any other single cut.
We call brisket just breast in Brazil, and in burgers, it has the same favor profile of Picanha, so it's a good call.
Bro looks like the straight edge version of Steve-O.
Steve-o is straight edge, are you from Moldova?
Thank you! I laughed out loud
haven't laughed that hard in a while. thanks!
Great sauce suggestion there, thanks! Lovely video, really enjoyed your presentation and keeping the message simple, yet with plenty of detail for me as a home cook to get inspired!
I have that same burger press and found if I wet it with water before each press it comes right off pretty well.
I usually cook the ball a bit, then roll it once, and press on the pre-cooked side. Reduces sticking on the press.
@@TheJuzy This is the way
Another way to stop the burger from sticking to the press is to set the meatballs down and let them cook slightly on that side. Then, flip them over before smashing. The slightly cooked patch on the side that is now up will prevent them from sticking to the press. You'll still have to flip once after smashing as the side facing up is only slightly cooked and hasn't gotten nice and browned. Easy way to do it with no extra materials or mess.
They won't stick unless you flip them before it's time.
@@ulf373 If you read it, my comment was about the meatball sticking to the press not the griddle. It has nothing to do with not flipping before it’s time.
@@cmaterick if that technique works for you that's good :) - I've been using wax paper, but using 80/20 ground meat and a press like our Pitmaster is using, another technique is to smash them down 3/4 and then rotate the press on the patty clock or counter-clockwise. That also prevents the patty from sticking to it.
@@ulf373 I didn’t come up with the method. Many restaurants do it this way to save time and the added expense and inconvenience of wax paper, parchment paper, etc. Obviously, everybody is welcome to do it however they like. The method I explained primarily makes sense when cooking large volumes but still works well for the home cook.
@@ulf373It's a waste of paper, also you shouldn't use wax paper. If you want a paper crutch use parchment.
I LOVE this sauce! The first time I tried it I felt I was eating a homemade Big Mac, now I do this sauce for every burger or sandwich I eat haha
Best smash burger Roel! - You're perfecting everything. - Cheers!
Thank you Gary
I'm drooling..Now I know what I'm eating for lunch today.
I'm glad you learned on the last smashburger and didn't put salt inside the patty this time!
I did this. What is wrong with this? I seasoned the meat with garlic, salt and pepper and spicey brai mix and then tried to make them.
@HeatSeekingMouse salt inside the beef patty makes it tough, watch George Motz' video on it, he demonstrated perfectly.
@@MrMinecrafter720 i salt and pepper my meat ahead of time dosent make it tough at all
@@sethterwilliger9434 salting the inside of a beef burger patty does, 100%. If you're talking a out the outside, or with other meats such as steak, that's a separate thing
@ my burgers have never been tough
As an American who proudly has made many the smash burger to great applause, I'm shocked to acknowledge a Dutch guy is the smash burger king. I bow to you, sir!
Fuck that, as soon as he added Sunflower oil it was a disaster. Seed oils are just machine lubricant which have caused more death and disease than can be comprehended. Fuck this shit, and the person who made it, he has no idea about seed oils and the history of that toxic product
As a Portuguese police officer I'm shocked to see how she slipped out of our grasp.
Havent wanted to bite my phone more in my life! Fire skills sir
The sauce you use for the buns and the strong cheese in the onion are probably the things that clinches this for me. I already do the rest of the steps. I’ll give this a try next time I do burgers.
I would love to try one or more of your smash burgers!🍔 🍔
Watching from Mackinac Island Michigan
Absolutely beautiful. I’m gonna try this. Never seen the herb sauce on the bun before, nice touch. How about a garlic parsley oil? Time to experiment.
deffo gonna try this, normally my burgers are super thick but I'll try smashing them and stacking them instead
I stumbled onto your video, glad I did. That was a very great looking burger. Can't wait to try it out. If you're ever having an open house bbq, I'll bring the drinks...lol.
I usually put my burger sauce on the bottom bun but i might try it to put on the cheese
Melt butter low heat, allow salt to settle and collect the top butter oil…fry high heat 1-2 minute’s each side with shredded onions and then transfer to grill for another minute each side…only use salt pepper for seasoning…
thats hell of a tasty burger!
Looks grand!
Cheers from Norway
Looks good. He says easy? Maybe one day will try. Till then 🍻
You are a genius. Thanks for all the great information!
you could even blend in some xanthamgum to make it a little thicker for the first sauce
The true burger king!!
I like this herb sauce to marinate a whole chicken, 1 day before put it in the oven.
I never thought of missing any herbal flavor on a burger. Although your smash burger looks great, I would say it just rows in with all the other great smash burgers here on TH-cam. 😉
It does not take not much more than that to make the perfect burger!!
is it possible to replace it with a non seed oil?
Nah, you gotta smash the raw onions into the burger, where they'll spread the love in the meat as it cooks. That's where the special flavor of smash-burgers comes from - meat and onions cooking together, becoming one, better than the parts.
My man got on a brand new Carhartt apron that’s probably for woodcutting or mechanical work lol. 😂
Try making it with bone marrow or put some bone marrow butter on it and see if that makes it any better.
Damn Roel, those look incredible
This video has a lot of your earlier charm, simple bbq cooking that makes you hungry no matter what….i am looking for meat and charcoal
looks GOOD
Perfection!
Amazing Like every other video! Greetings Bernd
Having Dutch bakeries and cheese is an unfair advantage! LOL. I'm from Oregon in the USA but lived in Heerlen, The Netherlands back in the 1990s on a work assignment. On my trips back to the Netherlands after moving home, I would "smuggle" back full wheels of cheese. Ha ha.
WOW - A PhD in what is probably the best burgers on the planet!....
You need yo send me a case of them for testing. You can't just say yours is better!
For those of us in the American South, you're going to need to specify whether those are sweet or dill pickles in the burger sauce. 😬
Stand by your words.
He roel! Weer een super video! Is er een speciale reden waarom je je vlees voor het malen niet licht bevroren gebruikt? Ik zie veel anderen die het even in de vriezer leggen voor het malen.
Pitmaster? Smashmaster :)
Are the thin slices of shallot in the room with us?
Ziet er goed uit!
Don’t use sunflower oil! No seed oils!
What are all these cooks going to do after Bobby Kennedy gets to work taking the poisons out of the American food supply?
Nothing wrong with seed oils. Stop buying into snake oil salesmen faux science.
Awesome! Where do you get the buns?
Do you not season your beef? Other than salt and pepper?
big like bro
I think it's totally unfair that you're tall, good looking, eat like a king, and don't gain any weight. I am just sitting here gaining weight by watching this video. I'm sure it was delicious.
😂👍👍
Seed oils, High Fructose Corn Syrup and Monosodium Glutamate (MSG). Put them in your burger and it will be delicious.
It is amazing
What are the details of the grill accessory that was used please?
Super
Zou je een keer Hollandse witte puntjes kunnen maken met een lekker stukje vlees die daarbij past? Ik ben ze in het buitenland nog niet tegen bekomen. Vandaar dat ik wel benieuwd ben hoe je die maakt als je een keer je gasten wilt verrassen met iets anders als Brioch.
Derde optie om te smashen is om het balletje een kleine sear te geven, omdraaien en op dat gare stuk pletten.
LOVE FROM PUNE INDIA🇮🇳🇮🇳🇮🇳 ❤🥰😍😊😘🙂☺😀🥰😍❤🥰❤❤❤
Beautiful
Didn't see you use the herb sauce. Why did you make it?
He used it on the buns before toasting them.
Where can I buy the cast iron pan? Any links please
you can buy a cast iron pan at hoegoods walmart target..anywhere
Lekker man!! Ga ik zeker proberen. Maar waar ik ook nieuwsgierig naar ben ; waar heb je die werkbank gekocht? Ik neem aan dat dat een koelkast is in t midden?
The website listed below doesn't work. tried it in two devices, wifi and cell connection. would not load.
What kind of cheese is the very old one?
Welke winkel komt die cheddar kaas vandaan?👌
Did my guy pit dude just take a shot at guga? that would be a fun fight tho i wanna see it.
L👀king G👀d! Nice job.
At this point, all these videos are just people coming up with random twists for burger videos.
Why Sun flower oil?
High smoke point, no intrusive flavour, and cheaper than avocado oil.
Welk stuk vlees moet ik nou kopen?
Lekker hoor 👍
What Napoleon grill is that?
Kettle pro
Weet iemand wat het vlees is dat hij gebruikt in het Nederlands? Riblap?
If anyone watches this, NEVER and I mean NEVER slice a bun the way this guy did. Who are you? Wild..
lose the sunflower oil and this is 10 outta 10
What ever happened to Morrison !!
Burger looks great but the onions looks undercooked (still white) maybe since you use sweet onions.
I personally spend about 5x the time cooking onions vs a normal 1 inch burger... with this thin burgers i would spend atleast 10x the time cooking the onions then the burger.
Onions should have a deep brown color and have a super sweet taste.
Lekker roel! Die hamburger broodjes haal je die bij Appie Hein?
Ja "luxe hamburger broodjes"
Bedankt!
Did you change editors? A lot of overexposed shots and slightly odd cuts in your latest videos.
Yes we have recently changed editors, our last editor was found to have been interfering with dogs in a sexual way. We have removed him from the organization immediately pending a formal hearing.
I have go mention that the only thing red in Big Mac sauce is paprika.
In the USA, we still call them sliders. Back in the 1920's, the cooks would slide the slide a plate of burger and fries down a long countertop to the customer or a waiter. Some cafe's made a show of it, kind of like today's Japanese hibachi grill. Slider buns are small as are the burger patties. This is the ancestor of today's smashburger.
Sliders are small chubby patties not thin stacked patties.
he said "grill my buns", hehe!
Gewoon een burgertje als alle andere
Hell Yeah!!!
Why sunflower oil?
neutral taste, unlike olive oil, for example.
@@andypandy8569And so bad for you.
*Pitmaster X ----> Smash Burger King*
AYOOOO U STAYED AT OUR HOUSE 5 YEARS AGO CAMERA MAN WE STILL GOT UR 20 EURO Chester PA
Sunflower oil??? Why not extra virgin olive oil?
No sunflower oil dude.
🍽
Some people don’t like parsley, chives, or any other ingredient.
It’s the micro-plastics in the grease-proof paper that makes it so frickin tasty!
No, not sunflower oil, please, please no seed oils!
If you aint using potato buns then you still got room for improvement.
And don't forget the beetroot and pineapple.... From the Aussies 😊
Im Aussie, and neither belong on a burger. Ever
@@ozbusa I'm not an Aussie but I think the way you treat the Aboriginals is abhorrent.
Don’t make such a big claim saying you make burgers better than others when you can’t!
3:11 someone explain to me why he calls onions sweet? when the purple ones are the sweet ones?
he really paid homage to guga, chuds and george motz.
6:49 mag wel ff een doekje overheen 😂
It tastes so much better because there is no lettuce and tomato on it! ;-)
Zijn dat sukadelappen ?
Ja
Lost me a sunflower oil