Smash Burgers on the Camp Chef Griddle
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- Опубликовано: 7 апр 2021
- It doesn't get much better than these smash burgers on the Camp Chef griddle! Sometimes just a classic double patty smash burger with American cheese is all you need. Watch as I show you 3 different methods to make a paper-thin, lacy smashburger on the griddle.
I used a mix of 80/20 ground chuck and ground ribeye, and topped my smashburgers with a quick burger sauce of mayo, mustard, ketchup, pickle, and onion. And don't forget to toast your hamburger buns right on your griddle in the leftover beef fat. Perfection!
@campchef
#smashburgers #griddlecooking #smashburgeronthegriddle #campchef #burgers
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FLAT TOP KING MERCH, RECIPES AND SEASONINGS
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Snake River Farms American Wagyu Beef
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MY FAVORITE COOKING TOOLS:
Wireless Thermometer
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My Infrared Laser Thermometer
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Thermpro T19 Instant Read Thermometer
The Avocado Oil that I Buy on Repeat
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KitchenAid Artisan Series 5 Quart
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Breville Smart Oven Air Fryer Pro
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SEASONINGS I SWAER BY:
MY NEW SEASONINGS
SHAKE THAT, SMASH THAT, & “QUE THAT SEASONINGS
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Sure Shot Sid’s Gunpowder Seasoning
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Cavender's All Purpose Greek Seasoning
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PIT BOSS Bold Burger Rub
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PIT BOSS Southwest BBQ Rub
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PIT BOSS Lonestar Beef Brisket Rub
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Heath Riles Rubs --- Save 10% when using these links
Heath Riles BBQ Garlic Jalapeño Rub Seasoning
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Heath Riles BBQ Sweet BBQ Rub Seasoning
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KNIVES I USE:
HENCKELS Four Stars Chef Knife
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HENCKELS Four Stars 7in Filet Knife
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HENCKELS Four Star Utility Knife
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VICTORINOX 6in BONING KNIFE
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GRIDDLE MUST HAVES:
Traeger Bent Handle Scraper
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Meat Press Stainless Steel
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Grill Cart for Accessories (Mine came from Harbor Freight but this one is good also)
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Squirt Bottles
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Melting Dome and Resting Rack
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Bench Scraper
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My Favorite Flat Top Grill Spatulas
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My Instant Read Thermometer
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Earlywood Wood Spatulas
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Silicone Fish Turner 600 deg
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WEBER LINKS:
Weber Summit Kamado S6 Charcoal Grill (Newer model of mine)
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Weber Griddle Insert --
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Weber 28in Griddle --
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Weber Genesis S-435 -
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SMOKER AND GRILL MUST HAVES:
Butcher Peach Paper
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Black Disposable Gloves
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Weber Burger Press
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Charcoal Chimney
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OXO Good Grips Silicone Pot Holder
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Disclosures: As an Amazon Associate, I earn from qualifying purchases. I have a similar agreement with Pit Boss and Camp Chef. That means if you click one of the links above and make a purchase, I earn a commission at no additional cost to you. This helps to offset my costs and allows me to continue making videos. Thanks for your support!
AWSOME…..my wife keeps one of those burger presses in her dresser drawer…I’m gonna try this recipe tonight thank you 🙏🏻
🤣🤣🤣
Plugged that right in. Smashed!
Baaahahahaaaa
Hahahahaha 😂
Dresser drawer????
Another good tip is to scrape the grease off in between burgers, you develop a better crust on the patties when the griddle is screaming hot and dry.
So glad I stumbled over this video. 10/10
Thanks Kevin
Neal, I have spoken to you about smash burgers for instruction. I used 15 pounds of ground chuck in 3 ounce balls in smash burgers for our youth group at PHF. I attribute your tutelage in frying smash burgers as superior. You know how difficult it is to feed youth. They chowed down. Thanks
Hey Glad it went well...lets catch up next time
I am relatively new to flat top grilling. I have learned so much watching your videos and how you present them. Outstanding job, and very much appreciated!!
Thanks Wally. 👊
Great Video thanks for showing!
Looks delicious, I got my Camp Chef Griddle today and this will probably be my first attempt for the family, thank you!!!
Good choice for that because the fat will help the seasoning.
That's an interesting looking "Weight."
Yeah check it out in the description below. Its a two sided meat mallet.
I just got a camp chef 600 for my birthday. My first thing I grilled was smash burgers. They turned out pretty good. I have watched a lot of vids on this channel and so I felt prepared. Thanks @flattopking and keep up the good work!
Awesome to hear. Welcome to the family.
I've been enjoying your videos - Nice work. Smash burgers are always the favorite meal off my Blackstone when people come over. I'm doing it again today in a couple hours. It's good to have a place to come back to for that refresher course. Thanks and keep up the good videos!
Have you checked out my Do your smashburgers suck...its a good one of what not to do...not saying your does..at all..just a different point of veiw
Maillard Reaction Mayhem! Great vid, thanks!
Here we are again! Such a great recipe
Love a good crust on a burger
Great video thanks for sharing, they look amazing
Thanks for watching
Simply smashing!
Haha. No bun intended
Great video thank you…looking forward to making the sauce with the horseradish looks great👍
Bought my dad a flat top for Christmas. So far it's the best gift I ever got myself 😂
hahahahahah thats funny....I hear ya
Wow, thanks for this awesome Video. Great explaining
You're very welcome! Glad it was helpful
Classic ! Love all your videos !
Thanks so much!
Awesome thanks for the tips just got a new griddle and i will be cooking soon
Great news. Welcome to the family.
I’m gonna try that smash burger as the first cook on my new 22” Blackstone griddle. Looks simple and delicious!👍
Hope you enjoy
@@TheFlatTopKing Thanks.
I 😍 Daddy talks about baby girl and fixes HER BURGER on camera...Mama pans 📸 left. So sweet...the family cook!
Love it!
Yes! Thank you! Sherri
Keep up the good work love to watch your videos
I appreciate it
Omg thank again for another awesome video!!
Absolutely
About 5 years ago my kids talked me into going to a fast food joint called Freddies. I was perplexed by this weird ultra thin burger configuration, but shocked in finding it was the best burger I have ever eaten. I recently moved out of state with the closest Freddies now being 4 hours away. I started to search how to replicate their burger and discovered something called smash burgers. Well, you just cost me about $500 as I am taking a trip to Costco this weekend for a new 36" Blackstone, and just purchased the tools on Amazon that you recommended in another video. I am excited to learn this griddle thing and extend it beyond smash burgers. We will see, but hopeful this Costco unit is of high enough quality. I would not answer your door for a while, as you may be served some papers...
hahahaha no doubt these things are addicting....many many possibilities....like having your own diner...breakfast, fajitas, you name it
Yep ! A Christmas story. That's where I know you from. Good job.
I've got a griddle I have learned so much from you keep up the good work Buddy.
Thank you Sir! Means a lot....
Awesome grilling once again 👑
Thank you
“That’s yours…Yours is bigger.” That’s what a great husband says. It has been a secret to my own happy marriage, my wife eats first and biggest (and I usually get the leftovers anyway 😂). GREAT video!
Never watch a video like this when you’re hungry! My stomach was growling so much I had to turn the volume up....dang those looked delicious!
Thank You
We love your videos! We binge on them, mouth watering. Camp Chef 600 ftg coming soon for the hubs! Having a little trouble locating a butchertop prep table like yours, if you can help..... and we are going to need the recipe for that special sauce you made for these burgers, please. Thanks!
That is awesome! Welcome to the family. Let's try this. !/4 cup of finely diced onion and dill pickle, 1/2 cup mayo, 1/4 cup of mustard and ketchup with about 2 tbls horseradish. obviously if that's to hot use less. You can start with 1 tbsp and add more if needed.
You are my new Super Hero. Thank you.
HHAHHAHA THE GRIDDDDDLE GUY in my super hero narrator voice
I’m definitely going to try that sauce you made.
Awesome. Still on if my favs.
Of
Any wait to make them on my new griddle. Thanks for your vid’s.🔥
Thanks Erik
Nice!!! You`re doin it right brother!
I smashed the like for the smashed burgers! Oh hell yeahhhh!!!
Thanks Larry.
That recipe for smashed burgers is awesome X 10 !
Thanks Larry....
Man I'm saving this one.
TY
Awesome! Love the horsey sauce… gotta try that.
Hope you enjoy
Banging that’s what it’s about nice job!
Thanks Joe.
Finally made this two ways - with turkey meat and 80/20 beef for the wife and my son. Believe or not the the smash turkey burgers were really good! The only thing that may have gone wrong with some of the beef - was a tad too dark on the first side. Probably have to flip sooner but my wife and 9 yr old loved them
So its a win lol
Awesome. I love experimenting.
@@TheFlatTopKing thanks! Live and learn lol :)
Best video I’v seen Coo-yon!!!
Dude you’re like the really small version of Malcom reed but for flat tops. Loving it. My new 36 inch Blackstone just arrived. It’s still in the box but I’m giggling like school girl!
Once I am seasoned up I’m doing smash burgers first.
Hey Ill take that as compliment for sure...Malcom rocks...thanks bud...reach out if you need help
I made my 1st smash burgers tonight and they were awesome😊
Hey thats great....
Question. I’ve been watching your videos a lot and sure do enjoy them. Is there a reason you use a sheet of parchment when you’re smashing your burgers? Haven’t seen any other RUclips chefs do it so I was wondering if there was an advantage to it.
Some say it stops the meat from sticking to the spatula or meat press. Honestly if done correctly you don't need it if done correctly. BUT it does help. I recently used it on my pit boss video because i wasnt sure about the new surface.
It’s the Maillard reaction on smash burgers that gives them such a great flavor over standard style burgers.
Sweet the cook in grease channel. Heart health!!
If you watch one of my more recent videos you will notice a difference in my weight loss and how I cook. Alot of times I wont eat the whole thing just a bite at the end or share with my family.
The culinary terminology for the browned meat/crust is "Maillard", pronounced "my-YAR" (no 'd'), a French name for the food scientist who first published about it in 1912, Louis Camille Maillard.
Love your intro..pointing to ME. 😂
"You talkin" ta me???"
XO Neil.
Hi Amy!
You could also buy the black stone hamburger press I think you’ll like it it’s big and it works perfect better than using those two spatulas
I am officially in the game for looking for a press. You still like yours
@@TheFlatTopKing I have the BS press. But you definitely need the parchment paper. It’s size is great. First cook on my bs was smash burgers. Delicious.
Best Chef ever !!!
I love your videos, now I gotta convince my wife to buy me one for Fathers Day..I use to laugh at a well known hamburger joint with paper thin hamburgers now that I see smash burgers I like them.
Right on good luck on the ftg...reach out if you need help deciding...
Maillard reaction is the term you seek. References proteins reacting with carbohydrates sugars to form a browning of the meat. Caramelization if you will
Thanks bud
Nice!!!!!
Ty
Oh man, I will definitely have to try these when I get my Camp Chef 👍
This is great. I love a good smash burger. It’s the only way I make them.
Definitely love the crust. Plus I get to have a double with out feeling guilty. Ha
Dude that engelhoffer has all sorts of good sauces lol sweet honey mustard on the smashes and A1 We call them steak burgers like syeak'n'shake which was started nit far from my backyard
thats awesome...whers abouts is that
@@TheFlatTopKing central Illinois Normal is the name of the town its incorporated with bloomington IL🤙🏽
"There's a culinary terminology, I don't know the name of it." Classic Americana right there. I love it. 😂😂😂😂😂🇺🇸
I just got my flattop seasoned last night, smash burger is the 1st thing going down.......gonna be a tasty day❤
Absolutely....load em up
Thanks for all the helpful videos! I’m in the market for a griddle and was wondering if you have any experience or recommendations between the flat top 600 and pro 16 with griddle? The versatility of the pro 16 sounds nice but I’m curious how similar it would perform with a griddle.
Sorry brother just the 600...I do have some really nice videos on things to consider and pros and cons before you buy a flat top grill...of course thats only with the griddles I have...but maybe it can shed some light on ideas or concerns..
@@TheFlatTopKing thanks! What are your thoughts on the camp chef versatop 2x? Looks like a 25” x 17” cook space. Will that feel considerably smaller than the 31.5”x19.5” 600?
The Maillard reaction of the meat browning. I believe is the word you were looking for. Good video brother!
Just add that to the enormous like if words I cant not pronounce. If this is your first video of mine your in for a treat.
@@TheFlatTopKing “My-YARD” is, I believe the pronunciation.
@@daviderickson115 thanks bud
"HONEY!!! where's my burger smasher? Nevermind I'll just use this shiny thing"
Can’t wait to use my girlfriends burger press this weekend! She got me the black stone I’ve been wanting for years! ❤
Hey thats awesome....love a good smashburger
That is the way I like them, your favorite sauce and cheese is all you need.
You got that right
Awesome - drop the mike!!! Nice job!
Thanks Terry
Just watched this video. Burgers look great!! I got a Camp Chef like yours.....Owners manual says not to run the griddle on Hi. Could warp the griddle plate....Hi is only for the grill. Just a little more controversy.
I agree. in the more recent videos I have mentioned that. I personally think that you can cook on high to adjust the temp of the ftg when a lot of food is introduced at one time and the temp takes a big dip but not much after that.
are you using parchment paper to do the double spatula smash? Awesome video.
yeap.....
The girls' burgers were cold by the time they got them while you ate the nice hot fresh one first lol
That’s exactly what my youngest said🤣🤣🤣🤣. Shes a pistol. Thanks fir commenting.
"Can't make a video without controversy"
Proceeds to smash the burgers with a butt plug. SMH
😂
I was coming to say the same thing . .. 😂😂😂😂
Buuuuuutt plug 🤙
I knew I wasn't the only one who see's that! lol
The link is in the description below. its 2 sided meat mallet. Dont forget to like and subscribe.
بسیار عالی بود موفق باشید شما و خانم لذت بردم مرسی
Me and my girlfriends want to come over! Looks so good… you rock..
Absolutely bring em..hahahahha
I going to cook some too I live in Gainesville GA
Awesome. When i was young I lived all around GA. Riverdale, College Park, Jonesboro, Hamton, Love Joy and have a bunch of family downtown to Cummings.
The best
TY
Good afternoon Neil I have just one question for you when you did your first live a couple days ago I was wondering I saw the flag that was put on to the prep table and your mug where did you get those I love anything with the American flag and I would love to get those thank you very much
THANK YOU FOR YOUR SERVICE and you have a nice day
I had responded to your comments a view comments before this one..
The metal flag I bought from a company called Nashville Art Company.
The cup came from a popular gas station...Buccees
and lastly I do have several options with the American Flag for tumblers and shirts available in my teespring shop. Check it out...
the-charcoal-king.creator-spring.com/
I shouldn't have watched this at 10pm. Now I can't sleep cause I'm hungry!
🤣🤣🤣🤣🤣
So I dusted off + cleaned up my griddle and reseasoned it for the season. High heat and seasoned 8 times until it stopped smoking. Came back later to make smash burgers for the 1st time in 2024, they all stuck and were way overdone. I had such a hard time trying to flip the burgers, they were stuck to the griddle and by the time I did, they were pretty much crispy and wayyyy overdone lol Any clue to why you think that is? Maybe I should have cooked some bacon on there first before adding the burgers? I didnt think I'd have to add oil to the surface before cooking my burgers. I did not add any oil prior to cooking the burgers. Could that be it? Thanks Flat Top King!
How well does the FLAT TOP GRILL COVER fit your Camp Chef ?
Well it does not fit like a glove and its the only one I have ever had and I haven’t been looking for another one. I like it. Its light weight, has handles, and black which I like because the glare from the stainless I didn't think I would like.
I believe the term you were looking for was Maillard reaction.
TY
Question, Where did you get that compact silver weighted press that you used in this video?? Thanks!
I have a link listed in the description below. Its a stainless steel double sided meat mallet
Thank you for your prompt reply! I'm a new subscriber now that I've found you. I'm awaiting the arrival of my Camp Chef 600 as we speak!
@@WLeonardAthas hey welcome to the family. Reach out if you need anything
Thank you for the link and I loved the two videos of yours that I watched! Great stuff!!
@@WLeonardAthas much appreciated.
Hey I’ve got a question. When you were working with those stainless flat tops how hot did you need to get the cooking surface for a crust in a smash burger. I’ve been hitting like 480-500 and I’m still not getting a great crust. Everything else that can take some time for a crust to develop is no problem, but because those burgers are so thin and cook so fast it’s tough for me to develop a crust on the smash burger. Idk maybe go 550-575 degrees? Thoughts? Thanks in advance.
check this video out....its for beginners and common mistakes..ruclips.net/video/skMN5hXWeco/видео.html
You mentioned "let it come back to temp" after you took each group of burgers off...did you lower the temperature control while cooking?
No...the burgers will lower the temp..the meat has a ton of mass....once flipped it starts to help some...but when doing a lot of burgers...maybe a few min between each batch...
Good video bro... The "M" word you're looking for (if you haven't figured it out already LOL) is the maillard reaction (getting that crust)
Absolutely..thanks bud
Dang bro!!! I’m slobberin all over myself!
Would like to know where you got your butcher block prep table
Its from Harbor Freight and just a regular tool box. The top is wood but not rated for food which is why I always use cutting boards...Home Depot has similar ones just bigger
What kind of burger press do you have? Link to buy one? Thanks!
Yeah. I have a better one in newer videos. Check out why your smash burgers suck. It will definitely have em
thanks, where do you buy your smasher?
i want one of this
we have it available listed in the description below...thanks bud
@@TheFlatTopKing thanks i will see that
Loved the video and knowledge, 1 question, where would someone get the super shiny butt plug / burger smasher you got there? Asking for a friend. Thx
The burger smasher is in the links in the description listed below
Looks delicious . In Louisiana we call that crust le graton . It’s the crust stuck to the bottom of the pan or pot . Just some worthless info for you . Anyway I just bought a griddle and been watching your videos keep up good work .
Thanks for the info!...i have heard that before...that must be were..
Where did you get the smasher??? Thanks in advance.
Are you referring to the metal meat mallet I had or the two different spactuals?
@@TheFlatTopKing to the metal meat mallet.
I had a 50% chance you would ask that. I honestly could not tell you. I just updated my video with an amazon link that is exactly the same one. I have had mine over 15 years. Wedding gift. Here is the direct link
amzn.to/2T6Sfxl
@@TheFlatTopKing Thank you for the link! I really liked it. Will be purchasing today.
@@susannichols1034 just buy a butt plug it is cheaper snd can use it as a smasher like this one lol
What part of east tn are you in. I lived in Johnson City for 10 years met my wife there and my 2 boys were born in jc
Knoxville
How much of the meats did you get and how many burgers did it make for you?
Well when doing smash burgers we like to roughly a golf ball size or a hair bigger. That gets ya about 3 to 4 ounces each
what is the temp of the flattop for the smash burgers?
We typically hit around 450.
Where can I get that “pig as the Southern states” shirt. I like it!
Holy cow. It was on clearance years ago. At a dept store called belk. Got it for about 2 bucks😂😂
Can you please reiterate that 1 more time for me please 😉 looks awesome bro!
Great Video!!!!! Gotta get a shirt with a cow for beef videos!?!
Heck yeah, Maybe I will make one to go with my other ftg shirts
What weight are the balls when you start or do you just eyeball them?
I typically try about 3 to 4 ounces...eyeball after making so many...try 1/3 up of beef and that a good size to go after
Anyone else encounter huge temp drops when making smash burgers on their camp chef griddle? I usually start at 425° or 450° then put the meat on and my griddle temp reads 350° or a little lower. What am I doing wrong?
Your not doing anything wrong....thats why I preach I dont cook with temps because of drastic changes happen so easily...
Nick I have a video that explains this in depth...hope you take a look...Flat Top Grill Temps.....does it matter..
The reason why I made the video was for this exact idea...its easy to have temp gun and shoot a beginning temp, but how or what do you do after to keep it...
Dang you live so close to madisonville tn,you need to drive there and get you some Benton bacon...luv to grind that in with mine...of course you can order on line like I have to do..but shipping is more than the bacon...nope it’s not shipped cold!it’s cured omg no bacon in the world can touch it....
🤤
What is in the sauce you added to the bun?
Just a mix of mustard ketchup mayo pickle and onion. We just use the ratio we like best. typically 50 mayo 25 mustard 25 ketchup will get you close.
Hello where did you get your masher from
I have a link listed in the description below..
Amazon and I think its called a 2 sided meat mallet
@@TheFlatTopKing Thank You