How to Make the Best Smashed Burgers
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- Опубликовано: 8 июн 2024
- Host Bridget Lancaster makes classic Smashed Burgers.
Get the recipe for Smashed Burgers: cooks.io/3AxZVZu
Buy our winning cast-iron skillet: cooks.io/3bhDX1x
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I love everyone at ATK,but Bridget is my fav.Thank you and Happy New Year to All.
She should change her name to Jalapeño, because she’s so hot! 🤓
@@oneproudchump8457 I thought it was just me....... I have to watch the videos twice, first time just to admire her......
Bridget is an absolute doll.
I love her too…
Bridget's sense of humor is so much fun in these videos. Love a good smashburger.
She’s a turn on.
@@RG-od8ri You got that right.
I need the respees
Just a bit of Worcestershire sauce in the 1000 island brings it to the ultimate flavor. Also toasted buns for crunch and sogginess prevention.
I’m going to remember your advice to toast the buns and add some wooster…worchest…aw, heck - the anchovies juice.
Try potato rools.
Salt on the tomato right before putting on the top bun 🙂 These look excellent!
Absolutely nothing better than a great homemade burger!!! Thank you Bridget!!
I love American Test Kitchen!! Wouldn’t goo anywhere else for a recipe!
Way to start off the new year. Thank you!
I'm salivating! I'd heard of these but didn't know how the prep differed. Thanks so much!
One of the best cooking videos, most vids today has people “trying” to be funny, animations, dancing, hundreds of seasonings, rubs, dips, sauces, and people trying to reinvent the wheel. This video is simple, yet very informative. Nicely done!!
for the best burger always put lettuce on top. The lettuce will protect the burger from the wetness and juices of the tomato and burger from sogging out the bun. Isn't a bad idea to put lettuce both top and bottom especially if you toasted the buns and have sauces on the bottom
That's how I dress my burgers too...I hate soggy buns. From the bottom up: lettuce, onion slices, burger, cheese, tomato, lettuce. Any special additions are added somewhere in between. Ummm...now I'm hungry!
Lettuce on the bottom to protect the bun, tomato on top to co-mingle with the ‘dressing’. The softer bun top will squish into the top of the tomato & cheese ,, delish ,,
Agree about toasting the buns -- there's no "if" about it.
I don't think there's enough juice in a smash-burger to damage the bun. I also like the toasted buns. If you put a thin layer of mayo, or butter, on it, then that fat will repel anything that does come down. At least for the 2 minutes you have until it's all eaten up.
Then all of the juices run onto your plate and the bun swims in it.
Should let the Pattie settle for a few minutes and problem solved.
I’m new to this channel, and oh my gosh how this looks so yummy on that special sauce and everything. I honestly haven’t even thought about making smashed burgers. I love them when we go out, but now I can make them. Thank you so much, and look forward to more great recipes!!!
I have their books. They are the best, as they test a lot
if you are salivating to this do net ever check out Guga's channel, you will probably die of shock
Thank you, I really enjoyed all his videos!!!
Awesome recipe thank you 😊❤
Only thing I would add, is the meat needs to be 80/20 "Ground Chuck"... Not just any ground beef. IMHO the ground chuck is a game changer!
In Atlantic Canada Chuck is almost a thing of the past. I used to buy chuck roast for making my stews but since COVID started 2 years ago I don't think I have seen a chuck roast, only Blade roast.
@@BillAndersonNS I get 2 1/4 lb packs of ground Chuck local to me in Southeast PA… also get several different cuts of Chuck roasts. I usually get one my butcher calls California Chuck roast?
I will definitely make those this weekend for the NFC and AFC championship games. Bridget, I love your sense of humor!
Looks Yummy .. And a lot of technique .. Bravo .. 🙂👍
Happy New Year!
I make these all the time both indoors in my skillet and on the cast iron griddle on the BBQ. One of our favorites!
Happy New Year!
Cast Iron griddle on gas BBQ is the way to go! Great crust & grease splatter stays outside. The griddle is great for taco meat (think Al Pastor, Pollo Verde, etc.) since it is hot enough will put a crust on that as well.
Great methods, the sauce pan foil covered is now my go to way. Nice tip.
That looks great. Thank you.
Happy New Year 🎆🎊
Excellent introductions thank you very much 😊👏🌷
This actually looks great, cannot wait to try it.
THIS IS AN AWESOME MEAL FOR THE NEW YEAR...GOURMET SMASHED BURGERS...RIGHTEOUS !
Thank you very much for this wonderful video and for yours advice❤ I loved this video
I love you guys, but I have to push back here. You absolutely should grind your own beef for a smashburger (can be done in a food processor). Supermarket ground beef produces a rubbery patty when cooked. Also, you should toast your buns.
@Mr. Cool I guess it comes down to personal taste. The conventional wisdom with smashburgers is to toast the buns to maximize the caramelized flavors.
Totally agree. Supermarket mince produces rubbery burgers. The food processor is your friend in grinding your own beef. Just semi freeze the meat before putting in the food processor.
Made these a couple of nights ago. Delicious! Can confirm ratios are important with the sauce (I used too much pickle, still good, but a little too much). Also, next time I'm going to spray the bottom of the tin-foil covered saucepan because I had trouble with the burgers sticking after being smashed. Definitely making this again.
Use the dull side of the foil. That's the non-stick side!
I love the saucepan trick!
Love the extra tips on the other ingredients (lettuce, tomatoes!)
Really enjoyed seeing Bridget make these! And even more - we didn't have to walk the plank for using Kraft singles ;)
There's nothing inherently wrong with kraft singleys. I think it's fundamental problem simply to calling it cheese. Do what the canucks did with kraftyac'n'chee. Just call it someping else. Heck, just call it Kraft Chee'. Done.
Krafty, I except my Chee' Check forthwidth. Signed by Major Chee' and the Chee'Tones.
Great tip with using the bottom pot to smash the burgers. Thank you.
So good. This show is the best!
Great video. Thanks.
Brilliant 👏🏾 👏🏾
Not many folks leave the root on the O's. Nice. That helps hold the veg together and dice to the very end. Smacking the lettuce to release the core works, if used soon. It won't store well due to bruising the rest of the head, it'll "rust". It can be cored like a cabbage, or continue to peel off as needed. Great! A beer, please.
They look delicious!
Amazing burgers!! Thank you
I love these burgers. The sauce sounds great.
The best smash burger I ever ate was down here in TX at a tiny burger stand called Sexton’s Burgers. He added day old breadcrumbs and mustard and ketchup to the meat; probably to make the meat go farther, but the grease retained by the dry bread was epic on his decades old flat top.
We do have some awesome food down here in Texas!!🤘
What part of Texas?
Royse city, about 30 miles East of Dallas.
I'm from Alaska-I'll cut it in half and make your Texas the third largest state...
Italian meatballs were always made with breadcrumbs.
Glad you addressed the summertime tomato thing. It’s really the best time to put one on a burger. I’m a toppings on the bottom type of guy because lettuce and tomato makes a good base.
I'm excited to make these!
OMG that looks so amazing
Looks Mighty Delicious 😋
I love your videos! You describe everything so elegantly, but still simple & to the point.
You got new Irish ☘️ sub 😊 😂
I’ll let you know how the burger went 😅
*Happy New Year to all the fantastic hosts at ATK!*
They look great!! been watching you girls since Kimball! Happy to subscribe love watching you cook at home
Your so strong 💪 awesome video I can't wait to try!
I made the burguers and they was amazing.
Thanks 😊
Add sautéed onions and a few pickles...perfection!
Very good!
100% would smash. The lettuce. The cutting board.. everything.
Bridget...
tooooo funny
I have been making smashed burgers for years, But I always use a potato masher that has a round grid like surface. It works great. Perfect burger every time.
I use a bacon press
@@reganferguson4823 eeddrzxfxddy
Those patties looked legit delicious. Honestly if your burger patties look like that you can use any toppings/sauce.
So good! I’m making these burgers!! I will go heavier on toppings.
Those look great
I have to toast my buns it’s a must! But looks delicious! On the menu for dinner tonight!
I make my smash burgers on a flat top griddle with a little graded parmesan, a touch of the Worchester sauce, salt, pepper and a little garlic pwdr. Really really good.. My catsup is the siracha blend, mayo and the same cheese you used. My other recipe is basically the same except for the cheese I use Palmetto jalapeno spread, Palmetto brand pimento cheese spread, absolutely marvelous, especially the jalapeno one. I like the bun slightly toasted.
VERY interesting
Love it
Looks delish !!!!!
I just made these turkey burgers for lunch and oh my god they are delicious. Thank you for this recipe.
great video, interesting burger press !!
Toast the buns first to keep them from getting soggy if you put the condiments on first. Otherwise, the bread will shred after you place the burgers on the buns. Melt the cheese on the patties while still in the pan. The first patties will cool before placing the second patties on the buns. This way, all the patties will be at the same temp.
Add a bit of butter in the spot of the patty in the pan and let it melt slightly before smashing the patty on it.
Oh my goodness I followed the recipe step-by-step and literally this was the best burger I've ever made wow!!!🎉
Thank you
Nice burgers, btw i prefer grilled buns, but very compact and easy to make
Looks so good. I love hamburgers.
Steak N Shake still has a place in my home town of Springfield Missouri. I miss the place!
You make the best looking burger I’ve ever seen! Mmmmm.
Yummy
Having this for lunch.
I’m in love
The knife skills are out of this word!
Bless you ♥
Looks awesome and delicious.
I would have put the lettuce down first before the 1st patty.
That way the bottom bun doesn’t get soggy while cooking the next 2.
I need this
Yes
You can still use a spatula to do the smashing if you use something like a pepper grinder or olive oil bottle (whatever is suitable and nearby) to press down on the back of it. A little less awkward than using a foil covered pan anyway.
I can't wait to make smashed burgers, thank you ☺️
Everything but the sauce. Yuck.
I love it maam i try to make thank u GOD BLESS US ALL 💖❤️
Nice video😊 What kind of cheese do you ude?
Yum ❤❤
My favorite burgers: Smashed, hold the tomato, lettuce and cheese but put on plain old yellow mustard, plenty of dill pickles, and a few rings of onion. Mmm. The beef is the star.
V Nette Bridget is my favorite too!
Yes...mustard..onion...and pickle. All you need..I do put cheese on mine though.
I've got to make one for myself!
Great video! I wanted to share this seasoning for burgers I found this past summer. 1 tsp salt 1tsp blk pepper half tsp of each brown sugar, garlic and onion powder quarter tsp of cayenne. I roll the meat in it first then sprinkle some more on during cooking.
Interesting. I assume the sugar helps with caramelization. I’ll have to give this a try.
Will make that pickled sauce
The bun I would opt for whole grain and lightly toast it in the cast iron skillet before adding the aioli homemade spread
Plus we will be making veggie burgers, black beans burger, and or jackfruit burger (fresh, no canned)
Thanks you
Spread a little of the rémoulade/aioli/whatever sauce on the bun before toasting it, it's delish.
Cool
I use chipotle mayo and pickled jalapenos and a dash of dried ground habanero. Very tasty.
Here after watching "The Menu"...Chef would approve!
Tortilla presses work really good
Try putting a layer of paper thin sliced onions in the skillet, then place the ball of ground beef on the onion and then smash the onion into the burger. We make these a lot, so good.
Burger looks delicious
The King of all things burger is George Motz! Especially the smash burger! Go there.
Looks like you're basically making a shortcut rémoulade, there. Another great tip for burgers or any hot sandwich that you plan on serving with a rémoulade or aioli, smear a bit on the bun and toast it (the sauced side of the bun very close to the heating element in a toaster/convection oven) until the sauce bubbles and browns into the bread (brioche rolls work great for this). Then serve the rest of the sauce as a condiment, as you planned.
OMG just watched the end I cannot believe how complicated she makes everything with the angles , scales, etc etc etc
Great tip with the foil wrapped saucepan
A 12 minute video about burgers? I’m in
Those buns look beautiful! We have nothing but crappy buns around here!
YUMMY!
I just made the smashed Burger with 80% lean ground beef and followed Bridgets instructions to a “T”. The burger smashed in the very hot cast iron skillet but shrunk up and curled on the edges. I didn’t like that aspect of the 80% Beef and wondered if an 85-90% fat may stay down on the skillet better and crisp up better than the 80%. Otherwise the taste of a burger with the good ole American Cheese and her special sauce was delicious. Wish I would have the crispy burnt edges of the burger. I will try again. Carole R.
You should look back in their other videos, ATK did a video explaining myosin properly in a bit better detail than what this lady did. It explains how myosin overdevelopment causes the patty to deform while cooking just like you explained.
Weirdly enough the other video they produced completely contradicts what this lady said!
In my opinion this video here is terrible advice on making (good )burgers. It’s more of a making burgers for dummies kind of video haha
The other video they put out was much more helpful and more accurate in explaining what myosin does and how it affects the burger.
Give it a watch and try it again, I guarantee it will work out better !
@@MatW4606 what video? They have so many burger videos im not sure which one you are referencing.