I originally thought everyone saying these burgers were too thin were wrong, but i completely agree now. The lacy smashburger should only have maybe the outermost inch of the patty be super thin and crispy, assuming a total diameter of about 5 inches. So the interior 3/5ths of the burger should be at least twice as thick, and thus able to maintain a juicy interior to combine with the Maillard enhanced crust and crispy edges. This place turns a 3oz ball of meat into a 7-inch wide disc of crunchy meat-dust. lol The west coast has never had a particularly strong reputation for producing classic American foods - burgers, pizza, bbq, etc. This place isn't doing anything to change that.
I want to try this, looks delicious, I believe the onions, sauce and cheese would make up for juiciness. I’m gonna have to make a special trip to taste one myself! 👍🏽
I was looking for the name of this place since I cant find them in the streets anymore. I guess they got a store. I typed in la smash burger and found it.
When cooked correctly (as these guys are doing) there is not a burger out there that will have more flavor. This cooking method is bursting with flavor and is not dry at all. The cooking process is called Maillard effect, and is almost impossible to reproduce when cooking a thicker patty the traditional way. Not enough meat for you? They are 3oz each, order a double and now it’s 6 ounces, (more meat than a quarter pounder.)
Hi! :) We’re just content creators so we do not have that information~ But their yelp page is in the link so maybe you can try to contact them and ask 😊
It’s too small amount of beef for the price. I’d they gave you two pattys and charged the price for a single and so on, then it be ok. They are literally giving you like half a pound and charging like $12 bucks That’s wild
Seems that way but it's really about the same size as any other burger place of the same price. Most burger places use about 3 to 4 oz of beef they have preformed into a patty. This place uses about 3 to 4 oz of beef they smash into a patty. While it may look smaller, by weight you aren't getting ripped off any more than any other burger place when you do the math.
Hey! That’s actually included in the description 😄 They also have a brick and mortar now open at 4143 Lankershim Blvd., Studio City, CA 91602. Thanks for watching!
True but normally they are double or triple patty burgers It’s very hard to make a good thick patty and not overcook it so what these restaurants do is make 2-3 thin paties more thin, they are cooked faster more flavor faster servings.
The average burger place uses a 3 to 4 oz pre-made beef patty. This place uses 3 to 4 oz of beef they smash into a patty. How are they ripping people off anymore than any other burger place?
I originally thought everyone saying these burgers were too thin were wrong, but i completely agree now.
The lacy smashburger should only have maybe the outermost inch of the patty be super thin and crispy, assuming a total diameter of about 5 inches.
So the interior 3/5ths of the burger should be at least twice as thick, and thus able to maintain a juicy interior to combine with the Maillard enhanced crust and crispy edges.
This place turns a 3oz ball of meat into a 7-inch wide disc of crunchy meat-dust. lol
The west coast has never had a particularly strong reputation for producing classic American foods - burgers, pizza, bbq, etc. This place isn't doing anything to change that.
Damn those look good! Freddys does real thin burgers like that and people complained. The trick is to get double,triple, or even quads😊
Yes, that's how Freddy's makes their burgers and also steak & shake does the same. It's more of a nostalgia thing, back from the 50s.
Pass-it-under-the-door patty
I tried them and they are delicious. The wait was long.
Do you guys run your main patty grill on max temp?
Where can I find this smasher
True smash. So thin and perfect!
I want to try this, looks delicious, I believe the onions, sauce and cheese would make up for juiciness. I’m gonna have to make a special trip to taste one myself! 👍🏽
If you do the actual Hamburg smash/cooking part properly there is tons of juice.
Que peso tiene por bola de carne?
What kind of meat do use?
I was looking for the name of this place since I cant find them in the streets anymore. I guess they got a store. I typed in la smash burger and found it.
When cooked correctly (as these guys are doing) there is not a burger out there that will have more flavor. This cooking method is bursting with flavor and is not dry at all. The cooking process is called Maillard effect, and is almost impossible to reproduce when cooking a thicker patty the traditional way. Not enough meat for you? They are 3oz each, order a double and now it’s 6 ounces, (more meat than a quarter pounder.)
these burgers are no joke
I'd love to know how you keep the patty from sticking
Se trata de que se pegue la carne
Location pls
They have a brick and mortar now at 4143 Lankershim Blvd. Studio City, CA 91602!
Mark of the smash tool pleeease ?
Hi! :) We’re just content creators so we do not have that information~ But their yelp page is in the link so maybe you can try to contact them and ask 😊
It's a Vollrath steak weight. I just picked one up on Amazon.
Shouldn't that sauce be kept cold? 🤔
Why? Because mayonnaise based? Mayo does well at room temp. I'm potato salad, it's the potato that goes bad quickly.
It would seem to me by smashing that hamburger meat so thin that the meat would be very dry ?...
You're wrong... sucka
Bro you want some fries with your salt lol
Now that's what I'm talking about!
Hey! Thanks for watching!
Yeah super delicious SMASH BURGERS 😄
Good stuff! 🔥🔥🔥
Burger cookie???😂
Also not a fan of how thin the burgers look but with them onions and bacon on top...shit I bet it's fire
Pancake patty burger
It’s too small amount of beef for the price. I’d they gave you two pattys and charged the price for a single and so on, then it be ok.
They are literally giving you like half a pound and charging like $12 bucks
That’s wild
Seems that way but it's really about the same size as any other burger place of the same price. Most burger places use about 3 to 4 oz of beef they have preformed into a patty. This place uses about 3 to 4 oz of beef they smash into a patty. While it may look smaller, by weight you aren't getting ripped off any more than any other burger place when you do the math.
Paper burgers
That's way too thin of a buger
This method results in meat that is significantly overcooked and dry. It's a faddish way of cooking, but not a good way...
It's too thin its falling apart .
Too thin
Name the place at least
Hey! That’s actually included in the description 😄 They also have a brick and mortar now open at 4143 Lankershim Blvd., Studio City, CA 91602. Thanks for watching!
they showed it right in the beginning haha
crap
It Is !! Not A Real Burger It’s A Joke Burger $10.00 Please
Way too thin
True but normally they are double or triple patty burgers
It’s very hard to make a good thick patty and not overcook it so what these restaurants do is make 2-3 thin paties more thin, they are cooked faster more flavor faster servings.
@@jmucr96 Yup. I always thought I was the traditional burger type.. until I tried smash burgers. They're so friggin good like this.
That's the point
This didn’t age well LOL
It’s called a Smash Burger for a reason.
Too thin dude ..thats cheating ppl
That’s a real smash kid
The average burger place uses a 3 to 4 oz pre-made beef patty. This place uses 3 to 4 oz of beef they smash into a patty. How are they ripping people off anymore than any other burger place?
They look to dry
Bad
Gross
Looks discusting lol😂. Might as well just have pasta with meat sauce
It's rated no 1 burger in LA.
🤮🤢