I just made this for my family and my very inexpressive dad's eyes went wide and said, "this is the best burger I've ever had." He INHALED the burger then asked me to make him another one. Success! Thank you for this!
dylan foley Are you delusional? Do you know what the fucking maillard reaction even does? The very fucking POINT of the crust is to create flavor. And no, for the record, I'm not commenting this because I give a shit about the fact that you insulted americans.
dylan foley: never confuse a burger with a steak. The flavor in the juices is found in good steaks. Ground beef patties are never going to have that, and have to be treated differently. If the juice-flavor in a thick cut of meat is what you want...eat a steak, not a burger.
@@dragz888 no not really, you are not discriminating against anyone or saying how much better Europe is then the U.S, you just are stating your opinion about the government. But in some way you are because you said that it is the worst first world country... I don't think you are but you should probably just say that you do not like the government.
I made these, pretty much exactly as Kenji suggested. And they were awesome. Cheapo supermarket buns. Plastic-wrapped American cheese slices. 20%-fat ground beef. And they were delicious. Quick to cook. Quick to assemble. And perfect flavor. The only way to describe them is this: Imagine your ideal fantasy of a fast-food burger. The sort of thing that 5 Guys or Shake Shack do on their best day. But you can do it at home. The speed of cooking means that, once your grilling surface is up to temperature, you can turn these out like an assembly line. I cooked mine outside on a gas barbecue, using a Lodge cast iron skillet. To improve the productivity, I think a flat cast iron griddle would be easier if I was feeding a crowd. (Have someone else handle the bun-toasting if you're making more than a couple of these.) I'm thinking of finding the right sized scoop or measuring spoon so I can dispense with the scale when making the patty-balls (Is that a word?) But overall: My nominee for the best all-round home cooked burger recipe I've come across. (And I had a pretty good standard before this.)
I use these scoops for endless applications in the kitchen. They would work very well for the burgers. www.google.com/aclk?sa=L&ai=DChcSEwjsv8y-ga_eAhUWk34KHRxsD_wYABAWGgJwYw&sig=AOD64_3Rpq7TIViDgueTws8VbIJUhcWnVQ&ctype=5&q=&ved=0ahUKEwi54cW-ga_eAhUNFjQIHbo8AwwQ9aACCD4&adurl=
Treat yourself and try some Brioche buns. And don't toast them in a toaster; brown them up on the griddle with a little butter or mayo before you start the burgers. Even Martins Potato rolls are superior to cheapo burger buns.
Made these last week. Hands down, the best burger I've ever made at home. Amazing!! The idea of doubling up on smaller patties is game-changing. Went with Martin's potato rolls, just mustard (no burger sauce), shaved onions, pickles, and American cheese slices. SO. DANG. GOOD.
How I do it without the tools: I have a metal burger flipper and another spatula. I put the burger flipper on top of the ball of meat, then use the end of the other spatula to press down. To release the patties, turn the metal spatula upside down and scrape just like the wallpaper scraper. Flip as usual. Works great.
Jani Voutilainen I use the other spatula to push because my metal one has holes and hot stuff splatters upward and burns. Just a hand would be ideal though.
Guess he is just not one of those whatever works kind of people. Some people like having the ideal tool for the task. I mean it is not worse in any way so if you wanna go the extra distance to help you out then by all means do. I would probably just headbutt that patty and then scrape it with my fingernails, but that is just how I am.
Kenji, you continue to improve and inspire me. I sit and wait in anticipation for what comes next. I probably make these twice a month now that I have tried them from that first midnight video. I appreciate how you trim the nonsense out and figure out how to make a great recipe realistic for a "lazy" person in the kitchen.
No kidding! This is one of the reasons I wanna get a Ballistic Griddle for a kettle bbq. High-heat/grease/splatter foods just aren't worth cooking inside unless you're set up like a commercial kitchen.
+John Caputo Haha, you described the last time I made these.. though when I woke up hung-over, I didn't clean-- I made 2 more, ate them, passed-out again, and woke up to an even crazier shit-show.
Austin Denny mine is. IMSU brand, it goes to 450 deg on the dial. I just cooked it again this weekend, not as much browning in the middle but the edges were nice and crispy. I flattened the meat with a piece of foil then a small aluminum saucepan that I smashed the meat down
Because it's not legally cheese? Because that "mild taste" is inconsistent due to the minimum of 20% additives(usually more than that) and MAX of 80% cheese(usually lower)? Because they never had good American cheese due to the above? Because their brother left a piece of paper in their American Cheese and deli meat sandwich, mentally scaring them so they couldn't eat it without vomiting? oh wait that last one is just me. Nevermind.
and it has a creamy tang. and i'm not talking about that fake kraft singles shit that isn't even really cheese im talking about actual american cheese you get from the deli
Here in Switzerland that would not be qualified as cheese. Its tasteless, the process of making is really fake and there's nothing much to it, other than the cool texture for a burger.
I have tried this in the past but not with the smaller size, this worked way better. The burgers get that same look as a place like Culvers or Freddy's. Perfection!! Thanks Kenji.
one of the key ingredients to "melty" cheeses like american or pepper jack is sodium citrate.. it's an emulsifying salt.. any cheese + any liquid + sodium citrate = melty cheese sauce when warm but it will firm up to that "velveeta" consistency when refrigerated (obviously consistency can be adjusted with amount of liquid).. so make your cheese sauce out of whatever you want, pour it into a loaf pan or similar mold (you could pour it out in a flat sheet then cut into squares if you had the room), then you can slice it and melt it on your burger, which will give it that almost cheese sauce consistency.. so you could make one out of cheddar and beer for example
modernistcuisine.com/recipes/melty-queso-dip/ that's a recipe for queso dip, less liquid will give you a less runny end result, so you'd have to play with the ratio.. but substitute any cheese and any liquid.. they used to have a calculator where you could tell it what consistency you wanted, but apparently it was confusing to people
My husband makes these, and they are fantastic! You are quite the muse around our house, every since reading the food lab book. It's our cooking bible right next to Julia Child's. We love your sense of humor, geekiness, and I have to thank you for a rise in popularity at work, thanks to your sticky bun recipe. Gush...you rock!
You're the man Kenji Whenever someone asks me about learning how to cook I usually recommend your Food Lab or Harold's On Food and Cooking- it's hard to find a better comprehensive base Then just start working your way through cook books and videos
Just made these tonight. Didn't even have to use a trowel/scraper, was able to just do it with a square spatula. Absolutely delicious, thank you Kenji.
For anyone wondering it's possible to do this without the trowel and scraper. Just use two spatulas.. when it comes time to flip take your best metal spatula and really press it HARD against the pan and scoot it forward. It takes a little finagling but I can usually get 90% of the crust up.
Uhh bud its teflon and coated nonstick pans that you can't use metal utensils on... Cast iron is fine, just re-season after like you normally would and it will be back to normal.
This works great! We did it on a gas grill with a Little Griddle stainless steel griddle. We griddled the onions and made a Freddy's style Fry Sauce, and placed cheese on top of every paddy (so 2 slices instead of 1 per burger). Otherwise followed the recipe exactly and will not be changing a thing.
I think this is the best burger recipe I've seen on RUclips for the home cook. American cheese DOES taste of nothing but you want it for the texture, not the flavour. (Flavour with U because I'm English). I have to disconnect my smoke alarms.
Yeah, people don't understand that something doesn't have to be great on its own to work inside a burger. A burger is about the combination of ingredients, not about anyone on its own.
American Cheese does NOT taste of nothing. American Cheese Food/Cheese Product (the things that are often individually wrapped that people seem to think is American Cheese, but isn't) does. American Cheese is literally just processed Chedder, Colby, Curd, or Granular cheese. Literally, to be called American Cheese, it's legally required to be one of those things, or a mixture of those things, according to the USSIDF. That's why shitty plastic wrapped plastic cheeses get marked as "Cheese Food" or "Cheese Product"; they aren't legally allowed to market themselves as American Cheese. Because of this, American Cheese can taste any number of ways, depending entirely on what cheese(s) were used in it and what the volumes of said cheese(s) were. The brand you're buying, variations of the brand you're buying, the area of the country you live in, all of these things can make what you think of when you hear "American Cheese" be radically different; ESPECIALLY if you're buying it from a deli. But it does NOT taste like nothing. Real American Cheese can have very very rich flavor. If you think it tastes like nothing, you've probably never actually had the real thing.
Feeltheshadow 20 grilled or caramelized onions are great, but personally I like the raw onions bitterness cutting through the heavy burger. It’s all preference though!
Put the raw, thinly-sliced onions on top of the balls of beef before you smash. Smash them into the burger and cook like normal. The onions on top of the beef stay a little raw while the onions around the edges get caramelized. Best of both worlds, plus it adds flavor to the beef.
I just did this.... my burgers were slightly bigger balls prior to smashing.... one of the top 3 best burgers I've ever had in my life from anywhere ...will never cook A burger on the grill again
I used to spend a lot of time adding herbs and spices and whatever to my burger patties. Since trying this method, I don't see the point anymore. These are just better.
Kenji I am sold! I don't think I can make burger any other now! What's worse is I can't believe it has taken until now to realise this is the way forward! Cheers Kenji!
I am french and as you'd expect cheese amateur and I 100% agree on the American cheese point. Tried many things and it's my conclusion too. Expect that American Cheese like that is next to impossible to find here. The whole approach sounds to me like the best understanding of what makes a burger great of all videos I've seen. Only missing spot are heating the bun. If they're fresh a quick & dirty trick is to micro wave them for 30 sec - it's a bit like steam cooking but simple to do. Alternatively, you can heat them on the pan.
Awesome demo, and I never thought about making the burgers smaller, that's a stroke of genius right there. Cast iron seems to be the way to go. I'd recommend preheating the skillet in the oven to the highest setting possible before safely transferring the pan to the stove top.
I think I might tell people it's time to flip after the 45 seconds it's going to take you to put on the Salt & Pepper. Thanks for all your precious time, you're the Man!!!
Great video! I absolutely love making these! One thing to note: the American cheese that comes in the individual plastic wrap is garbage, use deli American. I noticed that what you used. The deli American is sooooooooooo much better than that Kraft crap.
Just tried this, following the method EXACTLY. It's totally easy, and it totally rocks. Here's the amazing thing (that JKL-A doesn't even mention): it's a "light" burger! It's not a bomb or a lump going into your gut. The taste is GREAT, and you totally feel like you could eat 2. (But don't...) Can't wait to make these for the kids.
Just ran across your RUclips channel from a link on another channel. This is the first video I've seen, and it's really good. I love your delivery, which is articulate, confident, upbeat and just casual enough to be inviting, and the music and visuals are both inviting. I've never really had that realization through a RUclips video before, and I'm not sure why it took a burger video for me to find what to me feels like the perfect RUclips package of elements. I'll enjoy watching your other videos. Great work!
If you can find Old English style cheese slices it elevates a burger like this even more. I think Kraft rebranded their Old English slices years ago to Kraft Deluxe and then Deli Deluxe.
Dude just did this but without the tools Exact same idea although I used a really thin spatula and used a pot to smash the burger balls still got the crust and it was amazing thank you for showing me a new way
Good deli American cheese is my favorite cheese (not those plastic wrapped singles), but I'm not arguing with anyone who disagrees. Either way, there is a good reason it is a largely popular choice for cheeseburgers in America, regardless of the options available.
I worked at a burger place that sold thin steakburger patties very similar to this. The only difference was the smashing technique. They used two sturdy square spatulas and smashed them in a circular formation. That way the edges were thin a crispy and the middle was just a bit thicker. Scraping technique was essentially the same, along with simple toppings.
I'm going to try this, but unfortunately the only cookware I have to do it with is a Circulon fry-pan. It's non-stick but it's not Teflon, and is safe to use at high temperature. I hope all goes well. Edit: I just cooked them to perfection. All i used to flip them was a metal egg-flipper (spatula). The first one failed because it stuck to the spatula when I was slamming it. The next two worked perfect because i put baking-paper on top of the balls before smashing them. Best burgers ever! Last edit: I used 80/20 chuck/brisket mince. No sauce or pickles, just the meat, cheese on toasted bread.
So my favorite burger of all time goes like this: First we go with toasted buns with sauce spread on them than we have the smash burgers with cheese on them, when i feel extra hungry i double the burgers.On top of that some bacon and on top of the bacon fantastic caramelized onions and finally the top bun.Its simple straight to the point and very delicious, very unhealthy though.A good friend of mine puts homemade tomato jam on the burger and more toppings which is also an option but i prefer mine raw
This is how I always cook my burgers. Most people think you need a burger that looks like a damn skyscraper. I however, don't use any cheese. I think it competes to much for taste.
You don't really need a paint scraper, just use the side of your spatula at a small angle and give it a good jolt, and the burger will come right off. Learned this working at Five Guys.
how about that cheeseburger from maccas that everyone loves? Raw onions. My only thought on his burger would be to dice the onions into tiny bits to minimize the dominance.
First time watching a recipe for smashed burgers. We pretty much make them the same exact way. I use my masher with my spatula to flatten mine. Also do classic smashed with mustard, lettuce, tomato, onion, pickle, and ketchup. Don't even like ketchup but it's what I grew up with. And it's always land o lakes American not kraft.
in a rush this can be done with a spatula on any pan does not need to be cast iron but it sure does help press 1 at a time if you don't have a long press like him and if you don't get enough of a crust sprinkle some garlic powder on each side and press em for 30 seconds and they will turn from gray to brown and taste much better Kenji is very good at this and may use garlic for pictures but maybe not :)
Me as a kid: "2018 is going to be such a futuristic time in our lives!" Me as that adult watching videos about cooking meat using housing equipment like trowels and bricks.
Kenji will you be my daddy? Seriously though your channel is amazing. Keep making great videos and I'll keep watching. Here's a suggestion for a video; the effect of acidic marinades when cooking red meat. Does it tenderize the meat or does it just create flavor that wouldn't be there otherwise? Have a good weekend (:
I want to challenge you on the spatula. Shake Shack was (likely) inspired partly by Steak 'n Shake, and they use spatulas to smash their burgers. (The clinking of spatulas on the griddle is part of the soundtrack, lol.) I think they start with already slightly flat patties, then slap them on the hot griddle and repeatedly smack the meat until it's ready. I don't know the exact technique, but it can't be too complicated. I would say, if you already have the spatula shown in this video, you can make it work. Mmmm now I want Steak 'n Shake.
Kathy shake shack was definitely inspired by steak and shake. But the reason shake shack gets a better sear than steak and shake is because they upgraded from seasoned griddle/spatula to miraclean griddle/trowel/scraper. If you compare the burgers the crust at shake shack is much better. (I love steak and shake)
Honestly. this is the best way to make a burger. I'm from the midwest and our go to fast food joint is Steak N Shake, it's been around far longer than Shake Shack or Smash burgers. This is exactly how they make their burgers except they use tbone and ribeye meat, they arent as juicy but they sure are tasty.
This recipe was awesome, but I found that one of those really sturdy restaurant spatulas that you showed worked perfectly fine to both smash and scrape the burgers. I just had to provide a little bit of added pressure with my knuckles one the top of the spatula while smashing.
Are you like me and watched 99 other smashed burger videos? Forget all of them. This one, or where J.Kenji is doing them after service in his restaurant are the best ones. Thin burgers are NOT the same as smashed burgers. Also, use the tools he uses.
richard's secret video hideout you're buying the wrong kind of cheese then. You can go check out the Kraft Cheese slices, and they aren't even "cheese" they are made of vegetable oils and other shit. However, go to Whole Foods and get the real American cheese. It's fucking delicious.
Think of american cheese as a raw ingredient. Obviously if you eat it just like that it's gross, but I find that time and time again it's simply the best for burgers. Any other cheese is just pretentious and takes away from the burger flavor I find.
One doesn't have to go to Whole Foods to get higher quality American cheese. Kraft Singles aren't made of vegetable oil, it's a "processed cheese product" made of cheddar cheese and milk. There are some brands that offer "sandwich slices" that are made of hydrogenated oil emulsifications, but those are fairly obvious to spot. Kraft's issues arise from how diluted it's more popular products are, and the quality of the liquid used in the recipe. Kraft Singles dilute the cheese in whey, while the arguably higher quality Kraft Deli Deluxe uses skim milk. The higher the quality of milk the better a processed cheese product is. As always, the key is to look for the ingredients to make better food choices. Many markets may offer a store or generic brand processed cheese product that can be as good, if not better than Kraft's. Keep on the lookout for these hidden gems and be informed on what food designations and ingredients mean. You'll learn cool food chemistry _and_ learn what food tastes better to you too!
Great tips as always, Kenji. May I suggest that showing the facial expression when you take you a bite is really important in selling the sizzle of you vids. It is the "money shot" of food production.
Personally I have no problem with using American cheese on burgers However, for a great melting cheese I recommend Havarti. Havarti melts much better than Emmentaler or Gouda.
No ffs, why do people think "a better quality cheese will make my burger better quality!". Gouda or Emmental are you kidding me? Neither of those cheeses are good melters and both have completely the wrong taste and texture. American cheese is meant for burgers. Anything else is objectively wrong.
What's with the cheese in quotes? American cheese is a blend of Cheddar and Colby, it's very mild and melts well. It's basically made for burgers and sandwiches. Get over yourself.
I just made this for my family and my very inexpressive dad's eyes went wide and said, "this is the best burger I've ever had." He INHALED the burger then asked me to make him another one. Success! Thank you for this!
Pro tip: a sturdy spatula works great for scraping wallpaper and old paint
So can I use it instead of the other stuff?
"Nothing melts like American"
That's what the aliens will say, eventually
BRUH HHAHAHAHAHHAHA
American, the wagyu of people.
You're not wrong.
ogramzy Your wrong, they’re leader will have melted all of them by the time aliens come by
it’s the fat content
I fucking love this guy. he defended American cheese being on burgers and didn't put lettuce on it. We could be great friends
A man loves American cheese.
a man has no friends
Its not right without american cheese.. not gooey enough
Jaqen H'ghar a cheese has no taste
i like lettuce on my burger especially if its really meaty it somewhat balances out
Wait, your last name is actually alt, I spent all this time trying to find your main channel
Lmfao
☠️☠️☠️☠️☠️
It’s Lopez, he merged his last name with his wife
@@chrisgit4433 It's actually the other way around, his last name IS Alt, while he got "Lopez" from his wife.
@@wooof. p
Good god this man is a genius. Why have I wasted my entire life making FAT burgers when all the flavor is in that brown crusty exterior?!
dylan foley Are you delusional? Do you know what the fucking maillard reaction even does? The very fucking POINT of the crust is to create flavor.
And no, for the record, I'm not commenting this because I give a shit about the fact that you insulted americans.
dylan foley: never confuse a burger with a steak. The flavor in the juices is found in good steaks. Ground beef patties are never going to have that, and have to be treated differently.
If the juice-flavor in a thick cut of meat is what you want...eat a steak, not a burger.
Vmpere does eurofag mean all europeans? Or certain ones? Imo usa is one of the worst first world countries because of the government, am i a eurofag?
@@dragz888 no not really, you are not discriminating against anyone or saying how much better Europe is then the U.S, you just are stating your opinion about the government. But in some way you are because you said that it is the worst first world country... I don't think you are but you should probably just say that you do not like the government.
@dylan foley Get outta here eurotrash
I made these, pretty much exactly as Kenji suggested.
And they were awesome. Cheapo supermarket buns. Plastic-wrapped American cheese slices. 20%-fat ground beef. And they were delicious. Quick to cook. Quick to assemble. And perfect flavor.
The only way to describe them is this: Imagine your ideal fantasy of a fast-food burger. The sort of thing that 5 Guys or Shake Shack do on their best day. But you can do it at home. The speed of cooking means that, once your grilling surface is up to temperature, you can turn these out like an assembly line.
I cooked mine outside on a gas barbecue, using a Lodge cast iron skillet. To improve the productivity, I think a flat cast iron griddle would be easier if I was feeding a crowd. (Have someone else handle the bun-toasting if you're making more than a couple of these.) I'm thinking of finding the right sized scoop or measuring spoon so I can dispense with the scale when making the patty-balls (Is that a word?)
But overall: My nominee for the best all-round home cooked burger recipe I've come across. (And I had a pretty good standard before this.)
Drew Henderson Nice! Did you actually use a trowel to smash them? I would imagine it would be pretty difficult to use that on a skillet.
I use these scoops for endless applications in the kitchen. They would work very well for the burgers. www.google.com/aclk?sa=L&ai=DChcSEwjsv8y-ga_eAhUWk34KHRxsD_wYABAWGgJwYw&sig=AOD64_3Rpq7TIViDgueTws8VbIJUhcWnVQ&ctype=5&q=&ved=0ahUKEwi54cW-ga_eAhUNFjQIHbo8AwwQ9aACCD4&adurl=
Treat yourself and try some Brioche buns. And don't toast them in a toaster; brown them up on the griddle with a little butter or mayo before you start the burgers. Even Martins Potato rolls are superior to cheapo burger buns.
Made these last week. Hands down, the best burger I've ever made at home. Amazing!! The idea of doubling up on smaller patties is game-changing. Went with Martin's potato rolls, just mustard (no burger sauce), shaved onions, pickles, and American cheese slices. SO. DANG. GOOD.
How I do it without the tools: I have a metal burger flipper and another spatula. I put the burger flipper on top of the ball of meat, then use the end of the other spatula to press down. To release the patties, turn the metal spatula upside down and scrape just like the wallpaper scraper. Flip as usual. Works great.
you can use a plate to smash them.
Just use spatula with extra weight on top, like your hand. With metal spatula you can also scrape the burger.
Jani Voutilainen I use the other spatula to push because my metal one has holes and hot stuff splatters upward and burns. Just a hand would be ideal though.
Zach Wiggin Just smash em down with whatever you got. I don't get why he is making such a big deal out of it
Guess he is just not one of those whatever works kind of people. Some people like having the ideal tool for the task. I mean it is not worse in any way so if you wanna go the extra distance to help you out then by all means do. I would probably just headbutt that patty and then scrape it with my fingernails, but that is just how I am.
Just made this and my husband said it was the best burger he's had in a looooong time! Thank you!!
So nice to see there are other people in the world who understand how to make a traditional American diner burger. Well done!
@dylan foley whoa man, you've got to calm down buddy, ur getting yourself too worked up on the internet
@@vOddy75 The voice of reason is here.
@dylan foley hey im checking in to see if you are still pissed over cheese
Kenji, you continue to improve and inspire me. I sit and wait in anticipation for what comes next. I probably make these twice a month now that I have tried them from that first midnight video. I appreciate how you trim the nonsense out and figure out how to make a great recipe realistic for a "lazy" person in the kitchen.
I love making smashed burgers, only problem is my entire apartment gets coated in a layer of grease when I do it (even with all the fans on.)
No kidding! This is one of the reasons I wanna get a Ballistic Griddle for a kettle bbq. High-heat/grease/splatter foods just aren't worth cooking inside unless you're set up like a commercial kitchen.
James Pawson $11 electric skillet from Walmart. cook on your balcony.
the cheapo electric skillets are non- stick :( so unfortunately the coating would start to burn off before it got hot enough
+John Caputo
Haha, you described the last time I made these.. though when I woke up hung-over, I didn't clean-- I made 2 more, ate them, passed-out again, and woke up to an even crazier shit-show.
Austin Denny mine is. IMSU brand, it goes to 450 deg on the dial. I just cooked it again this weekend, not as much browning in the middle but the edges were nice and crispy. I flattened the meat with a piece of foil then a small aluminum saucepan that I smashed the meat down
I have no clue why so many people hate American cheese. It has a mild taste that I prefer to stronger cheeses, and as he says, it melts really well.
maybe cause people didnt grow up with this plastic cheese
Because it's not legally cheese? Because that "mild taste" is inconsistent due to the minimum of 20% additives(usually more than that) and MAX of 80% cheese(usually lower)? Because they never had good American cheese due to the above?
Because their brother left a piece of paper in their American Cheese and deli meat sandwich, mentally scaring them so they couldn't eat it without vomiting? oh wait that last one is just me. Nevermind.
and it has a creamy tang. and i'm not talking about that fake kraft singles shit that isn't even really cheese im talking about actual american cheese you get from the deli
Because it has "American" in it
Here in Switzerland that would not be qualified as cheese. Its tasteless, the process of making is really fake and there's nothing much to it, other than the cool texture for a burger.
I have tried this in the past but not with the smaller size, this worked way better. The burgers get that same look as a place like Culvers or Freddy's. Perfection!! Thanks Kenji.
one of the key ingredients to "melty" cheeses like american or pepper jack is sodium citrate.. it's an emulsifying salt.. any cheese + any liquid + sodium citrate = melty cheese sauce when warm but it will firm up to that "velveeta" consistency when refrigerated (obviously consistency can be adjusted with amount of liquid).. so make your cheese sauce out of whatever you want, pour it into a loaf pan or similar mold (you could pour it out in a flat sheet then cut into squares if you had the room), then you can slice it and melt it on your burger, which will give it that almost cheese sauce consistency.. so you could make one out of cheddar and beer for example
This is really insightful, thanks!
modernistcuisine.com/recipes/melty-queso-dip/
that's a recipe for queso dip, less liquid will give you a less runny end result, so you'd have to play with the ratio.. but substitute any cheese and any liquid.. they used to have a calculator where you could tell it what consistency you wanted, but apparently it was confusing to people
genius!!
Trader Joe's Pub Cheese sauce would probably work well with this burger.
Cool!
My husband makes these, and they are fantastic! You are quite the muse around our house, every since reading the food lab book. It's our cooking bible right next to Julia Child's. We love your sense of humor, geekiness, and I have to thank you for a rise in popularity at work, thanks to your sticky bun recipe. Gush...you rock!
You're the man Kenji
Whenever someone asks me about learning how to cook I usually recommend your Food Lab or Harold's On Food and Cooking- it's hard to find a better comprehensive base
Then just start working your way through cook books and videos
Just made these tonight. Didn't even have to use a trowel/scraper, was able to just do it with a square spatula. Absolutely delicious, thank you Kenji.
i use a shovel to cook my burgers :P
Like Uncle Buck cooking pancakes lol
I use a wire cutter
Necmo Gamer what😂😂😂
Good for you, I use my dick to cook em.
I use a waffle maker to cook my burgers
OMG YES!!! FINALLY someone why does the toppings on the bottom👏🏻🙌🏻
Whats the difference
@@czyrztof the toppings sit flat on top of the bread and the condiments help it stick.
For anyone wondering it's possible to do this without the trowel and scraper. Just use two spatulas.. when it comes time to flip take your best metal spatula and really press it HARD against the pan and scoot it forward. It takes a little finagling but I can usually get 90% of the crust up.
Uhh bud its teflon and coated nonstick pans that you can't use metal utensils on... Cast iron is fine, just re-season after like you normally would and it will be back to normal.
This works great! We did it on a gas grill with a Little Griddle stainless steel griddle. We griddled the onions and made a Freddy's style Fry Sauce, and placed cheese on top of every paddy (so 2 slices instead of 1 per burger). Otherwise followed the recipe exactly and will not be changing a thing.
I love smash burgers. So much better than biting into a thick burger with hardly any browning or seasoning.
I think this is the best burger recipe I've seen on RUclips for the home cook.
American cheese DOES taste of nothing but you want it for the texture, not the flavour. (Flavour with U because I'm English).
I have to disconnect my smoke alarms.
Yeah, people don't understand that something doesn't have to be great on its own to work inside a burger. A burger is about the combination of ingredients, not about anyone on its own.
American Cheese does NOT taste of nothing. American Cheese Food/Cheese Product (the things that are often individually wrapped that people seem to think is American Cheese, but isn't) does.
American Cheese is literally just processed Chedder, Colby, Curd, or Granular cheese. Literally, to be called American Cheese, it's legally required to be one of those things, or a mixture of those things, according to the USSIDF. That's why shitty plastic wrapped plastic cheeses get marked as "Cheese Food" or "Cheese Product"; they aren't legally allowed to market themselves as American Cheese.
Because of this, American Cheese can taste any number of ways, depending entirely on what cheese(s) were used in it and what the volumes of said cheese(s) were. The brand you're buying, variations of the brand you're buying, the area of the country you live in, all of these things can make what you think of when you hear "American Cheese" be radically different; ESPECIALLY if you're buying it from a deli.
But it does NOT taste like nothing. Real American Cheese can have very very rich flavor. If you think it tastes like nothing, you've probably never actually had the real thing.
So good. I used to be a big party guy. Love them like this now
Oh my God. I watched this at 10:30 AM and now I need to go home immediately and make lunch!
The weather has warmed, I'm looking to grill, and it's so on! My family will love these! Thanks Kenji!
Everything was great..
You should've grilled the onions though🤤
Feeltheshadow 20 grilled or caramelized onions are great, but personally I like the raw onions bitterness cutting through the heavy burger. It’s all preference though!
@@Coderedpirate ¿porque no los dos?
Grilled red onion is the Truth.
Put the raw, thinly-sliced onions on top of the balls of beef before you smash. Smash them into the burger and cook like normal. The onions on top of the beef stay a little raw while the onions around the edges get caramelized. Best of both worlds, plus it adds flavor to the beef.
Excellent video! You left out a crucial step. Butter on the grill under the burger. It makes it brown up way faster and tastes better.
I just did this.... my burgers were slightly bigger balls prior to smashing.... one of the top 3 best burgers I've ever had in my life from anywhere ...will never cook A burger on the grill again
I used to spend a lot of time adding herbs and spices and whatever to my burger patties. Since trying this method, I don't see the point anymore. These are just better.
"bottomings" 😂😂
Lucas Willett I'm more of a top, myself
I'm known for power bottoming
I love a good bottoming
Emojis are gay
@@MonumiaDub your mom is gey 👭👈💋💋👅💖💦
Kenji I am sold! I don't think I can make burger any other now! What's worse is I can't believe it has taken until now to realise this is the way forward! Cheers Kenji!
I am french and as you'd expect cheese amateur and I 100% agree on the American cheese point. Tried many things and it's my conclusion too. Expect that American Cheese like that is next to impossible to find here.
The whole approach sounds to me like the best understanding of what makes a burger great of all videos I've seen.
Only missing spot are heating the bun. If they're fresh a quick & dirty trick is to micro wave them for 30 sec - it's a bit like steam cooking but simple to do. Alternatively, you can heat them on the pan.
Awesome demo, and I never thought about making the burgers smaller, that's a stroke of genius right there. Cast iron seems to be the way to go. I'd recommend preheating the skillet in the oven to the highest setting possible before safely transferring the pan to the stove top.
Thanks.... now I gotta run to the damn grocery store and Home Depot.
@maximumchron they got us working like slaves out here
I think I might tell people it's time to flip after the 45 seconds it's going to take you to put on the Salt & Pepper. Thanks for all your precious time, you're the Man!!!
that was deeeelicious!!!!
Great video! I absolutely love making these! One thing to note: the American cheese that comes in the individual plastic wrap is garbage, use deli American. I noticed that what you used. The deli American is sooooooooooo much better than that Kraft crap.
is that the infamous trowel in the late night grilled cheese video??
Just tried this, following the method EXACTLY. It's totally easy, and it totally rocks. Here's the amazing thing (that JKL-A doesn't even mention): it's a "light" burger! It's not a bomb or a lump going into your gut. The taste is GREAT, and you totally feel like you could eat 2. (But don't...) Can't wait to make these for the kids.
i can’t stand thick patties, they gross me out for some reason. might have to give this a try
Maybe its cuz u dont wanna have so much meat in ur mouth lmao
I tried it this way over the weekend and they were a hit with the family. Boars Head American cheese was perfect. Thanks!
This is almost exactly how I make burgers and I'm glad to see a professional encourage similar technique I ascertained.
Just ran across your RUclips channel from a link on another channel. This is the first video I've seen, and it's really good. I love your delivery, which is articulate, confident, upbeat and just casual enough to be inviting, and the music and visuals are both inviting. I've never really had that realization through a RUclips video before, and I'm not sure why it took a burger video for me to find what to me feels like the perfect RUclips package of elements. I'll enjoy watching your other videos. Great work!
Laurie Swenson thanks and welcome!
If you can find Old English style cheese slices it elevates a burger like this even more. I think Kraft rebranded their Old English slices years ago to Kraft Deluxe and then Deli Deluxe.
Dude just did this but without the tools
Exact same idea although I used a really thin spatula and used a pot to smash the burger balls still got the crust and it was amazing thank you for showing me a new way
Good deli American cheese is my favorite cheese (not those plastic wrapped singles), but I'm not arguing with anyone who disagrees. Either way, there is a good reason it is a largely popular choice for cheeseburgers in America, regardless of the options available.
i made these last night. best burger flavor yet! make sure your griddle is smokin'!
“Shake shack uses wall scrapers, that’s how they get their great crusts”
*shake shack wants to know your location*
I worked at a burger place that sold thin steakburger patties very similar to this. The only difference was the smashing technique. They used two sturdy square spatulas and smashed them in a circular formation. That way the edges were thin a crispy and the middle was just a bit thicker. Scraping technique was essentially the same, along with simple toppings.
Yum. I love thin patties. Can't stand going to a restaurant and ordering a burger and the patty is as thick as a meatball
YES!! I hate that too, a thick rounded burger has zero structural integrity.
This is a true American style burger. The fancier you try to make it, the less delicious it will be.
3:13 *YoU SaID yOu WeREn't GoNNa UsE THat SPaTuLA*
I was skeptical of this type of burger for a while until I actually tried one. Now, I'm hooked. I will definitely have to make some of my own.
Anyone know the cast iron griddle hes using?
I'm going to try this, but unfortunately the only cookware I have to do it with is a Circulon fry-pan. It's non-stick but it's not Teflon, and is safe to use at high temperature. I hope all goes well.
Edit: I just cooked them to perfection. All i used to flip them was a metal egg-flipper (spatula). The first one failed because it stuck to the spatula when I was slamming it. The next two worked perfect because i put baking-paper on top of the balls before smashing them. Best burgers ever!
Last edit: I used 80/20 chuck/brisket mince. No sauce or pickles, just the meat, cheese on toasted bread.
Kenji is best boy
He is number one grill boy
why am i watching this while hungry at 12am???? this looks amazing!
So my favorite burger of all time goes like this: First we go with toasted buns with sauce spread on them than we have the smash burgers with cheese on them, when i feel extra hungry i double the burgers.On top of that some bacon and on top of the bacon fantastic caramelized onions and finally the top bun.Its simple straight to the point and very delicious, very unhealthy though.A good friend of mine puts homemade tomato jam on the burger and more toppings which is also an option but i prefer mine raw
They use a similar process at the chain "Steak & shake" as well. Top-Notch sir!
This is how I always cook my burgers. Most people think you need a burger that looks like a damn skyscraper. I however, don't use any cheese. I think it competes to much for taste.
Oh right, there are non POV videos here as well. Love the regular POV's
There should be a comic strip about a duck who’s a food reviewer, called The Mallard Reaction...
You don't really need a paint scraper, just use the side of your spatula at a small angle and give it a good jolt, and the burger will come right off. Learned this working at Five Guys.
Travis scott burger
This exactly how my local burger joint make their burger! Fantastic!
Looks good but why raw onions
how about that cheeseburger from maccas that everyone loves? Raw onions. My only thought on his burger would be to dice the onions into tiny bits to minimize the dominance.
I think raw onions add contrast to the flavour
@@Amirichi dont call mcdonalds maccas because no one knows what that means except Australians.
@@amp4105 Hahahaha woops, sorry!
Ok, you totally sold me on this. I so wanna try making my burger using this technique now!
People who hate American cheese only have had kraft cheese, no wonder why they hate it.
that is the only kind anyone has ever seen stop being a hipster
First time watching a recipe for smashed burgers. We pretty much make them the same exact way. I use my masher with my spatula to flatten mine. Also do classic smashed with mustard, lettuce, tomato, onion, pickle, and ketchup. Don't even like ketchup but it's what I grew up with. And it's always land o lakes American not kraft.
But is it better than *Krabby patties?*
I have to wait 90 days to change my name You like Krabby patties don’t you squidward?
I make these often. The best. Thanks Kenji!
Pedantic comments about American cheese incoming...
Jeffrey Brooks your fault you don't stop
Not how the word pedantic is used.
in a rush this can be done with a spatula on any pan does not need to be cast iron but it sure does help press 1 at a time if you don't have a long press like him and if you don't get enough of a crust sprinkle some garlic powder on each side and press em for 30 seconds and they will turn from gray to brown and taste much better Kenji is very good at this and may use garlic for pictures but maybe not :)
I just HNGGH'd so hard I shit my pants.
watching your videos on half speed is pretty gratifying.
Me as a kid: "2018 is going to be such a futuristic time in our lives!"
Me as that adult watching videos about cooking meat using housing equipment like trowels and bricks.
Not just that, but reinventing the way to make burgers popularized in like the 1950s
I like how you gesture at your toppings like you're narrating live, when in fact you overdub the audio in post.
Leah Laushway haha i shot it with live vocals but my mic battery crapped out half way though so I had to dub over in the end.
Love your work, btw.
American cheese 👌🏻
I swear I come back to this video every 2 months.
Does it work?
Kenji will you be my daddy? Seriously though your channel is amazing. Keep making great videos and I'll keep watching. Here's a suggestion for a video; the effect of acidic marinades when cooking red meat. Does it tenderize the meat or does it just create flavor that wouldn't be there otherwise? Have a good weekend (:
I want to challenge you on the spatula. Shake Shack was (likely) inspired partly by Steak 'n Shake, and they use spatulas to smash their burgers. (The clinking of spatulas on the griddle is part of the soundtrack, lol.) I think they start with already slightly flat patties, then slap them on the hot griddle and repeatedly smack the meat until it's ready. I don't know the exact technique, but it can't be too complicated. I would say, if you already have the spatula shown in this video, you can make it work.
Mmmm now I want Steak 'n Shake.
Kathy shake shack was definitely inspired by steak and shake. But the reason shake shack gets a better sear than steak and shake is because they upgraded from seasoned griddle/spatula to miraclean griddle/trowel/scraper. If you compare the burgers the crust at shake shack is much better.
(I love steak and shake)
Fair enough!
Uh yeah you should never smash your burger
That's zophila
Honestly. this is the best way to make a burger. I'm from the midwest and our go to fast food joint is Steak N Shake, it's been around far longer than Shake Shack or Smash burgers. This is exactly how they make their burgers except they use tbone and ribeye meat, they arent as juicy but they sure are tasty.
No more first-person cooking videos?
Andre K. I'll still do some in the future! I haven't had time I just had a baby so no more cooking at midnight for me.
Andre K. congrats man!!
Aha! So that's the family thing you've been alluding to on Serious Eats.
you just earned a new subscriber for making me eyegasm like hell
A lot of "experts" on this video chatting shit. You're missing out, smashed burgers are great.
@dylan foley fat tastes really good!
This recipe was awesome, but I found that one of those really sturdy restaurant spatulas that you showed worked perfectly fine to both smash and scrape the burgers. I just had to provide a little bit of added pressure with my knuckles one the top of the spatula while smashing.
My proudest fap
Are you like me and watched 99 other smashed burger videos? Forget all of them. This one, or where J.Kenji is doing them after service in his restaurant are the best ones. Thin burgers are NOT the same as smashed burgers. Also, use the tools he uses.
Idk why you prefer texture over taste with the cheese, that's pretty weird to me to be honest.
Akinto710 its not a grilled cheese its a burger
I agree with you Kenji, American cheese is fine. Nothing melts like it and I don’t know what you mean by plastic, it taste like cheese.
The only thing i can smash :(
Smashing video, thank you
Just use cheddar. It melts fine. American cheese, as an American, is fucking gross.
You're the first sane American I've met amongst the comments
richard's secret video hideout you're buying the wrong kind of cheese then. You can go check out the Kraft Cheese slices, and they aren't even "cheese" they are made of vegetable oils and other shit. However, go to Whole Foods and get the real American cheese. It's fucking delicious.
Think of american cheese as a raw ingredient. Obviously if you eat it just like that it's gross, but I find that time and time again it's simply the best for burgers. Any other cheese is just pretentious and takes away from the burger flavor I find.
One doesn't have to go to Whole Foods to get higher quality American cheese.
Kraft Singles aren't made of vegetable oil, it's a "processed cheese product" made of cheddar cheese and milk. There are some brands that offer "sandwich slices" that are made of hydrogenated oil emulsifications, but those are fairly obvious to spot.
Kraft's issues arise from how diluted it's more popular products are, and the quality of the liquid used in the recipe. Kraft Singles dilute the cheese in whey, while the arguably higher quality Kraft Deli Deluxe uses skim milk. The higher the quality of milk the better a processed cheese product is.
As always, the key is to look for the ingredients to make better food choices. Many markets may offer a store or generic brand processed cheese product that can be as good, if not better than Kraft's.
Keep on the lookout for these hidden gems and be informed on what food designations and ingredients mean. You'll learn cool food chemistry _and_ learn what food tastes better to you too!
The deli can be a great source for good cheese too!
Great tips as always, Kenji. May I suggest that showing the facial expression when you take you a bite is really important in selling the sizzle of you vids. It is the "money shot" of food production.
I'm gonna go ahead and say that Emmental-style or Gouda works just as well here as american "cheese"
pepper jack
Personally I have no problem with using American cheese on burgers
However, for a great melting cheese I recommend Havarti. Havarti melts much better than Emmentaler or Gouda.
No ffs, why do people think "a better quality cheese will make my burger better quality!". Gouda or Emmental are you kidding me? Neither of those cheeses are good melters and both have completely the wrong taste and texture. American cheese is meant for burgers. Anything else is objectively wrong.
Mike F gouda and emmental both are good melters, I don't know what you use that has that name
What's with the cheese in quotes? American cheese is a blend of Cheddar and Colby, it's very mild and melts well. It's basically made for burgers and sandwiches. Get over yourself.
Used this as a resource to make smashburgers for my family on Father's Day.