Maybe these might help you: 1. Crust both sides of the patty. I think putting the tortilla on top steams the burger, which is why your burgers fell apart and may be a factor to why it sticks. 1.5. be more deliberate when scrapping the patty off for the flip. One confident scoop will ensure your get all the brown goodness off and prevent sticking. Your seasoned flattop can take it. 2. 80/20 has plenty of oil, so no need to oil pan beforehand. Just let a nice dark brown crust to form before flipping. 3. After you flip your burger,place cheese and then tortilla on top. The cheese will help adhere the burger to the tortilla so you don't fumble with broken patties. 4. Maybe have your flat top hotter? The sizzle should be quite loud and apparent, and patties should take 2-3 minutes tops. 5. For full smashbuger experience, press your burgers so it's really thin. More caramelization, more flavor. Double stack the patties if you want more meat per taco. 6. Use some Mexican spices next time! I think even some sour cream will be great too. Hope this can be of some use, even though I don't even have a griddle myself. Cheers and good eating to both of ya.
Little trick is to flip your spatula over for sticky situations like this and as others mentioned a lil oil. I like Avocado for high smoke point and it doesn't add any flavor.
I think you have a couple issues, your griddle even after being heated seemed way too dry, you might try re-seasoning it a few times that will help with your sticking issue, also your Pattie’s look a little thick so maybe try 3oz or even 2.7oz it’ll cook faster and when you flip it it should pretty much be already cooked all the way through
LOL in 2014 i woyld go to taco bell then burger king and put a taco inside my burger Thats a Smash Burger taco .. And yes win i made up this Meal i was Stoned on Cronic
@@OkieSmokin I drain my bacon fat from the pan through one of those $5 permanent coffee filters from the grocery store into a jar. Pure unaldulterated yumminess. I generally do a half and half mix with clarified butter. Even on a cranked baking steel on the grill it doesn't burn. 👍
When I try this I will dress it like a taco salad and not a burger… shredded lettuce sour cream shredded cheese and salsa and definitely use taco seasoning for the meat👩🏽🍳concept was good but execution was off a little u get an A for AFFORD. 😂
This is so unabashedly American and I need to try it damnit! I'm a bit suspicious of putting the tortilla directly onto the backside of the raw meat; I feel like going with the traditional smash burger technique where assembly comes later would make this format more versatile and possibly safer. Looks delicious though!
I mean I don’t cook much but there’s no way there’s any risk to that is there? Like sure if you don’t cook the mean well there will be but if it’s cooked you should be good
Hit that griddle with a little oil before putting the burgers down, and get yourself a stiffer spatula. Then scrape at a 45% angle (with the stiff spatula - or the angled BS scraper) and your burgers will come up better.
My biggest mistake seems to be not having all the ingredients I need, then scrambling while the food is cooking fast looking for that item I forgot. Been working on that one, thanks for the tips, appreciate it!
Like dropped. Love this recipe. You both looked like you were really enjoying them
We need to make this again, it is such a fun, quick and easy recipe to make and was top notch.
Great video! Thanks for sharing.
Had these last night, they're fantastic. With less thick bread/buns, you really taste the meat/cheese a lot more.
Are you kidding me this is a great idea simply amazing.
I just made them last night for the second time, they are a hit!
It is kinda addicting for sure. Glad you liked it!
i like the cheese melted on the grill of the burger
Me too! Thanks for watching!
Wow, looks real tasty my friend. I bet my kids would love these too! Thanks for the idea
Your kids will love it, I know I do!
@@OkieSmokin 🤗
Looks awesome
I love a good tri trip. looks fantastic brother 👽
It was a hit from the family. Thanks for watching!
I recently got the 36" blackstone griddle and I am making these tonight
They are really good. I need to make them again myself. Thanks for watching!
Looks good
You don't need oil it will let go when it's ready to be flipped after it form's a crust if anything your grill needs to be hotter
pretty cool man, I may have to try that!
You should! It was really good.
Maybe these might help you:
1. Crust both sides of the patty. I think putting the tortilla on top steams the burger, which is why your burgers fell apart and may be a factor to why it sticks.
1.5. be more deliberate when scrapping the patty off for the flip. One confident scoop will ensure your get all the brown goodness off and prevent sticking. Your seasoned flattop can take it.
2. 80/20 has plenty of oil, so no need to oil pan beforehand. Just let a nice dark brown crust to form before flipping.
3. After you flip your burger,place cheese and then tortilla on top. The cheese will help adhere the burger to the tortilla so you don't fumble with broken patties.
4. Maybe have your flat top hotter? The sizzle should be quite loud and apparent, and patties should take 2-3 minutes tops.
5. For full smashbuger experience, press your burgers so it's really thin. More caramelization, more flavor. Double stack the patties if you want more meat per taco.
6. Use some Mexican spices next time! I think even some sour cream will be great too.
Hope this can be of some use, even though I don't even have a griddle myself.
Cheers and good eating to both of ya.
Great tips there, I do believe my griddle wasn't quite hot enough and yes I will be doing one Mexican style soon. Thanks for the helpful comments!
thanks
Glad you liked it and thanks for the comment!
Yes! This!
Yes it is! Thanks for the comment!
I gotta try it looks so delicious ❤
You should, it's easy to make and really good.
Good Vid
Thank you, I appreciate it!
Little trick is to flip your spatula over for sticky situations like this and as others mentioned a lil oil. I like Avocado for high smoke point and it doesn't add any flavor.
I am a fan of avocado oil myself. I'll be practicing my flipping techniques for sure. Thanks for sharing!
@@OkieSmokin you should get good then make videos
You say ''when I don't use oil things stick'' really.. whoda thunk it??
A fun idea. Thanks for sharing.
Right?! Amazing what a little oil will solve isn't it? Thanks for watching!
try the side of your spatula its a another level but they look good to me✌️
Too weird! What are the odds two Okies would make a video of the same food on the same day on Blackstone! Yours turned out better than mine.
So funny and weird for sure. Your version of the tacos looked mighty good. I'll have to add some Franks Red Hot to mine next time.
I made it and loved it, because it ain't too much bread
Glad you enjoyed it!
thanks for the video.i think you would have better success if you used a wider spatula.
I was thinking the same thing as I was watching this back. Thanks for taking the time to comment. I appreciate it!
no pickle and no mustard. tacos don't have these things
Choose your own toppings, but pickles are pretty good!
Nope
I think you have a couple issues, your griddle even after being heated seemed way too dry, you might try re-seasoning it a few times that will help with your sticking issue, also your Pattie’s look a little thick so maybe try 3oz or even 2.7oz it’ll cook faster and when you flip it it should pretty much be already cooked all the way through
LOL in 2014 i woyld go to taco bell then burger king and put a taco inside my burger Thats a Smash Burger taco .. And yes win i made up this Meal i was Stoned on Cronic
Butter
Clarified Butter. Regular butter burns because of the milk solids. Bacon fat is always a winner too.
Butter makes everything better!
@@OkieSmokin I drain my bacon fat from the pan through one of those $5 permanent coffee filters from the grocery store into a jar. Pure unaldulterated yumminess. I generally do a half and half mix with clarified butter. Even on a cranked baking steel on the grill it doesn't burn. 👍
@@bloozedaddy how do you packet the bacon fat? Sorry never done it before and probably won’t but just curious
@@dadeee7776not sure what you mean by packet? I just put it on a jar. Doesn't need to be refrigerated but I do anyway.
I do the same, but slightly less meat. Put Lettuce. Tomatoes, cheese. Bets tavo
That's sounds good too, thanks for watching !
Great low carb meal go to…
When I try this I will dress it like a taco salad and not a burger… shredded lettuce sour cream shredded cheese and salsa and definitely use taco seasoning for the meat👩🏽🍳concept was good but execution was off a little u get an A for AFFORD. 😂
I'll make one that is more of a taco style with hot sauce soon as well. It'll definitely be good too. Thanks for the comment!
Next time pre heat your flat top and oil it up and the burgers won’t stick together so bad
I'll give that a try next time, thanks for the tip.
Add butter 🧈 is must but you ok 😅
Agreed! Butter would be good. Thanks for watching!
This is so unabashedly American and I need to try it damnit!
I'm a bit suspicious of putting the tortilla directly onto the backside of the raw meat; I feel like going with the traditional smash burger technique where assembly comes later would make this format more versatile and possibly safer. Looks delicious though!
Later assembly would be just as good, give it a try, you'll love it! Thanks for commenting!
I mean I don’t cook much but there’s no way there’s any risk to that is there? Like sure if you don’t cook the mean well there will be but if it’s cooked you should be good
Hit that griddle with a little oil before putting the burgers down, and get yourself a stiffer spatula. Then scrape at a 45% angle (with the stiff spatula - or the angled BS scraper) and your burgers will come up better.
Thanks for the tips man! I'll be getting me a bigger and stronger spatula for sure.
You don't need to oil ground beef Carla
I am mexican and i don't even make that.. CHALE
You need to give it a try, you're missing out.
Nope
Grill at 500. Turn while you are pressing down to spread meat evenly. Turn off grill after turning. Have all of your ingredients ready they cook fast.
My biggest mistake seems to be not having all the ingredients I need, then scrambling while the food is cooking fast looking for that item I forgot. Been working on that one, thanks for the tips, appreciate it!
Butter 🧈 helps is too