Awesome...and THANK-YOU Jean Pierre! I have never respected why the 'popularity' of the 'smashing' part was more important than keeping the meat *JUICY* instead...and I'm with you 1,000% that every single person does it the wrong way, and you're the first on this YT thingy to do it the right way. (10 Thumbs Up)...😎👍
Thank you Johnny! I have been making that way for years and I thought it was time to share with RUclips! The responses and the comments are fantastic! 😊
What if you made a double burger, with one patty smashed and seared to a crisp with perfect Maillard browning, and the other patty pre-smashed like Jean-Pierre does to ensure it retains more juice. Best of both worlds; you get that beautiful crisp texture as well as those dripping juices we all love.
You have taught me so much over the years with these videos Chef. My wife has even started to comment regularly. "How did you make this or that taste so good!" Even cooking with my kids and teaching them the basics like "Onyo first" "Garlic just before liquid" lol All those little steps have made such a massive difference to my knowledge of cooking. And given me alot of confidence to just grab a bunch of ingredients and cook them rather than looking for recipes.
I retired before my wife, and made her the deal that I will now cook on the days she works... last night she said: "Boy our home cooking has really improved the last 4 years!" I said: "It's all due to Chef Jean Pierre!" PS: I love how you sneak in your little executive chef tips for us... like "I cut the lettuce with a cookie cutter" ... so it fits the bun perfectly!
I do not care what Chef Jean is cooking of teaching, he makes me smile the entire video. I watch while cooking or cleaning the kitchen, and when my family walks in, they smile too!! Thank you Chef Jean!!
I have to admit after almost 2 years that I am now a Chef JP groupie! I hang out for the twice weekly posts and I am always inspired by the creativity of the Chef’s recipes, as well as his self effacing humour and attitude. I have lost count of the beautiful dishes I have served up that are now a permanent part of my recipe repertoire. This is the most outstanding RUclips channel. Thanks Chef JP 😊
Hello Chef! We tried your smash burgers and they were fantastic. My wife loved it and that made me look like a hero. You have given us yet another great receipe! Chef Jean-Pierre, you are The Man!
Chef - You. Are. A. GENIUS!!!!! Best Burger EVER!!! SERIOUSLY. All the flavor packed in this burger. I made a traditional Smash Burger two days ago, but today your version. AMAZING!!!! Why I even made the traditional one is beyond me because your Smash Burger is OUT OF THIS WORLD!! The only changes I made is I used Kewpie Mayo and I added the shallots. SPOT ON!!! YOU ROCK!!
@@linebrunelle1004There’s hardly anything new under the sun. Almost everything you do, someone else has thought to do before. It’s still a genius thing to do, so kudos to your grandmother! 🥰
I love a smash burger and usually did the usual method of smashing in the pan. Tried this today, they were incredible!! Thank you Chef! One thing I like to add to the sauce is a little bit of English mustard powder - gives it a nice little kick. Colmans brand is the most well known and available if anyone wants to give it a try.
I'm serving in the US Navy right now and have been watching all of your videos. I love how good your English is now and how great your English sayings are! They crack me up every time! You're videos downloaded give me tons of information and entertainment while underway or on shore.
Bravo Chef, the first person I have seen who again, keeps it simple, fresh ingredients, AND doesn't play with the food, actually leaves it to cook, rather than turning it over/massaging the food non stop. Beautiful and thank you for sharing💕💕
This is the best cooking video i have seen on youtube. Clear instructions and no jumpcuts making this a realistic time guide. This is exactly what I have been looking for. Good job!
Jean-pierre is my kind of chef. Taste is more important than measurements. I'm about to turn 70, so I'm on a pension and I can't just go and buy every meals ingredients in one week. But Chef Pierre has really turned my culinary skills around. I now run a weekly residents lunch club where I live. All those who come along think I'm a great chef, but really it's down chef Pierre. Sure, you can buy a cookbook written by some celebrity chef. Full of weights and measures. But you can't beat following chef Pierre's rules of texture, taste and look of your meal. If you can't achieve these 3 simple rules? You have failed in your quest to turn out a great meal.
I've found most celebrity chef cookbooks are garbage. I'm pretty sure it's someone else making the recipe and the chef just slaps his name on it at collects 20% of the revenue.
I commend Chef JP for encouraging viewers to customize to their own tastes, rather than dictating everything should be only one way. I completely respect the classical dishes but there is room for tweaking to personal preferences. I love his philosophy of: however we like something is what's right for us.
Chef: Normally I would charcoal grill the patties, but with them being so thin, pan frying them makes so much more sense! Along with the clarified butter, I can only imagine the added flavors in that meat! Thanks again for a great video! All the best!
Chef Jean Pierre has done so much to help me improve my cooking I no longer run the risk of being charged with attempted murder in the first degree. Thank you Maestro.
By far the BEST chef on RUclips. Hasn't made a dish I wouldn't love to try as of yet. Very balanced in his taste between Americanised and French food. Universally lovable food.
This guy is an absolute must watch I love way he takes the piss out the tiktok lunatics he has me in fits of laughter most times "measure carefully " top man ,from me in the uk to JP keep um coming man👍👍👍👍👍👍👍👍👍👍
I have done these with clarified butter. Excellent. One question, you use the infrared thermometer to check temperature but don’t test us the temperature you want.
Well I know what's for dinner tonight!! Gosh my mouth is watering!! Looks absolutely delicious! I si enjoy watching you! Thanks Chef for another great recipe!
I have been waiting for this recipe for some time :)). When I cook for family or friends, everyone is amazed at how good the caramelized onions made according to your recipe are.. I learned a lot from you... Thank you!! Congratulations for 800k !!
OMG. I made this your version and it was a big time hit. My whole family went crazy with the taste and the flavor thanks to the juices. I did add mustard salt pepper and garlic seasoning with red Chile peppers.. It was a WOW. Thank you so much for your version as I never made it like this before. We ate everything.
My Friend! Are you also a mind reader? Seriously, THIS is what I'm making for dinner tonight!!! I love the honesty in this recipe. Ok, so the onyo wasn't perfect (like most of ours, but I am going to add a little balsamic vinegar, just a touch), the plate was messy (I'm a bit shocked you didn't wipe it) and you cut the burger with a knife (I know folks who always do that). I guess the thing I appreciate most about your videos, is they are honest and truthful. When you promise me that it is going to be delicious, you have never been wrong. I'm gonna try it your way this evening, and see if "the crew" likes it better than me smashing on the griddle itself. My mouth is watering just thinking about making this! Thank you for all you do Chef!
Smashing the patty directly on then hot pan is part of the secret. Pressing it before, gives you a standard burger with thin patties. Still good, of course, but without the roasted aromas that make a Smashed Burger special.
Agreed. I think Chef's recipe will still be delicious but when you look at his crust vs a true smash burger there's a difference. Also that he thinks you lose juices by smashing it makes me wonder if he's actually tried the correct technique. But that's what I love about CJP, he is unpretentious and says it's his version and asks you to simply try it, and do whatever makes you happy.
Chef Pierre I am so happy to see that not only are your smash burgers are so popular...but you are also smashing your views with your skill sets and generosity of time spent teaching. Thank you! ❤️😜👍!
Just watching your happy demeanor alone absolutely makes my day. Thank you very much for the food and culinary skills you display. But they are just a bonus to you’re demeanor
Not only do I love how you cook but I love your spirit. I really have a lot of respect for people that come from other countries to this country that offers so much opportunity and freedom and they make themselves successful through hard work. You are a true American. By the way at last count I think I've cooked about 10 of your recipes and I have about 10 others on my list. Tonight my 22 year old son is coming over and we are going to cook your amazing Chilli! Thanks for your channel!
Chef, I made this burger recipe for dinner tonight using our own fresh ground beef as you instructed and wow! Best burger I have ever eaten, and my wife loved it too! Thanks for sharing your recipe!!
Thank you Chef Jean-Pierre. I never would have thought of smashing the meat first, before cooking it. I also never would have thought of cooking the burgers in a frying pan. I followed your instructions exactly. What a difference from any I have ever had before. This is how I will do them from now on - with my home made-from-scratch hamburger buns.
I’ve been smashing burgers for 3-4 years now and I’ve tried pre-smashing. While you do get a thin, juicy burger, you lose the delicate lattice that forms when you smear the meat on the edges. That lattice becomes crisp and delicious. And as long as you do the smash and smear the very second the meat hits the heat, no juices are lost because the fat hasn’t started melting yet. Also, try putting those onions down and then smash your meatball directly into them. Some people call that an Oklahoma style smash. It embeds the onions directly into the meat. It’s quite delicious. I love the cookie cutter lettuce idea though.
Onions go ON TOP of the smash burger , then flip and cook the onion covered patty but...the onions must be sliced VERY THIN. That is an Oklahoma Onion Burger. Your welcome.
I just realized, with this video, that I have been making Smash Burgers for years… Instead of using the spatula, I use 2 saucers to smash my burgers - Chef’s recipe will take my plain’Ol smash burgers to a new level!
I just made this smash burger. First time trying a smash burger. I must say, BEST BURGER EVER!!! The sauce was Amazing, yea I even put a sploosh of cognac, very delicious. Thank you very much Chef. ❤❤❤❤
So I made it! I made my parents try it because they don't usually like burgers. They said a solid 8 out of 10. it came out very good! The sauce really brings it all together. I suggest using 80% lean 20% fat beef because it comes out very juicy!
I always knew smashing the burger on the griddle was a mistake for the same reason you explained! Feels good to have a chef validate what I always knew. As soon as i saw you flatten it the way you did, it confirmed to me your mastery of your craft.
Hello Chef! I made this last night and it was Amazing! I bought two petite sirloin steaks on sale, partially froze them and then used the KitchenAid meat grinder attachment. I used wax paper to smash then season. I also splurged for the Ghee. I have to say this was probably one of the best burgers in my life! No Cap. Thank you Chef your teachings have made me and I'm sure many others into phenomenal home cooks!
Tips and tricks and teaching us how to enhance an American favorite…giving us the full, flavorful value of food! To think what I’ve been missing (smh)…. Thank you Master Chef. Your knowledge is priceless. Your sharing it is a true blessing. ✨💖✨
Chef, I just made these for the family.....WOW. this is the only way burgers are getting done in our house from now on. And that sauce..... genius. Thanks for the great content!
I just ordered a Blackstone griddle, should be arriving this week.... and I will absolutely try this!! I watched a guy take a stick of butter that was only unwrapped from one end and make 12 small swirls on the griddle before placing a bun on each swirl of melted butter. They grilled really fast and he took them off the griddle before doing his smash burgers. These look amazing!!
Ai yai yai!! Cognac! I always add chopped shallots fine’ fine’ and half sour pickle juice AND chopped pickles fine’ fine’ but the cognac!! Magnifique. Merci
OMGGGG You changed my smash burger life! I always watch people smash the burger while cooking. I thought that’s what I’m supposed to do. My burgers are always dry and idk why. I tried what you said this time, smash BEFORE you cook so you don’t loose all the juice. O. M. G. 😮 MY BURGER WAS FINALLY MOIST AND GOOD! 🥹
If you burger is dry you fcuked it up. My guess is you are smashing more than once, the golden rule is only smash once at the very start. Should be 18%+ fat in the burger. This idiot does not have a clue.
There is a burger place in my town of Seattle that I had the privilege to watch their head chef make the sauce and he also used cognac in their sauce!! Their burgers are amazing!!! They were listed as number 4 in the US!! And many times over the best burgers here in Seattle!! I cannot wait to make these!! Love me a smash burger!!
They used to make a smash sandwich years ago when I went to Cannes France and I swear I lived on that while I was there. It was amazing just like chef Jean Pierre!
I'd always thought that American cheese was "highly processed garbage" until about a 1.5 yrs ago. I guess the stuff I was given as a kid actually was lol.... But to see Chef Jean-Pierre choosing it for his smash burger, I will not hold back going forward.
WOW, I am a bit light-headed after eating that amazing creation. I had never heard of a smashburger before, and I have never bought American cheese. But I followed your recipe, complete with American cheese from Whole Foods deli. It was completely different from my normal cheeseburger, even though it was mostly the same ingredients. Thank you, so much, my friend. I think I am a happier person since I subscribed to your channel, and so is my husband. Oh, and it was a two napkin affair.
I love smash burgers! I like to put the The caramelized onyon under my cheese, it helps to keep them in place a little bit better, love your channel chef jp❤
There are only three chefs I trust when it comes to flavor and technique: Chef Jean Pierre, Chef Marco Pierre White, and Chef Jacob Burton... Each a master in their own right.
All this time I’ve been making smash burgers the wrong way! What a great video/recipe to help retain the juices and not burn your arms smashing down the burger and dealing with all the grease. Thanks Chef!👏👏
You can make your own "American cheese." I use cheddar + citrus salt + homemade enchilada sauce (mostly: softened guajillo peppers + caramelized onions blended together and passed through a sieve to be smooth). The enchilada sauce obviously adds flavor but it also helps to make the cheese flow. I could use milk, but enchilada sauce tastes better. Or if you like it spicy, use a can of "chipotles in adobo" and blend those to make the paste you will use for your homemade American cheese.
I understand everyone does not have the time to grind their own meat. Chef JP is correct it will make all the difference in the world. I have the same grinding he is using. For 80/20 I use equal parts chuck roast short rib and brisket. The flavor is simply amazing. Thanks chef JP.
Thank you, I intend to make our next burger just like this. Looking forward to making your sauce...also, thanks for the 'how to use your knives' video. My husband and I watched and he finally understands why to use a boning knife! Something my mother taught her children years ago, sometimes it takes another voice to get through to those closest to us...😆. You are a hoot, better than regular TV. Keep up the goid wirk!
Hahahahahahaha! Chef, I just enjoy watching your videos, not just for the cooking part, but the way you put it all across. You totally love cooking, and you equally love eating it, too. LMAO!!! It's just outstanding! Also, the way you forget things is what adds a hint of spice into the video and makes it truly original. AWESOME!
I guess I can't read a scale properly, however, the burger was delicious. I'm always looking for the perfect burger and now I've found it. Thank you Chef.
Thank you so much for work on your show I am so glad that you talk about the mechanics of being a chief mostly by highlighting the need for cleaning your work station and the kitchen in general. Your down to earth don't change i love your Italian recipes the easy and interesting to watch and do . Thank you
For a little while now I have been adding a bit of garlic powder and pepper to my ground beef and gently mix it in before I form the ball and patty. Let it sit for a bit and then cook. It's really good; Bumps up a cheaper store ground beef in flavor.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Awesome...and THANK-YOU Jean Pierre! I have never respected why the 'popularity' of the 'smashing' part was more important than keeping the meat *JUICY* instead...and I'm with you 1,000% that every single person does it the wrong way, and you're the first on this YT thingy to do it the right way. (10 Thumbs Up)...😎👍
Thank you Johnny! I have been making that way for years and I thought it was time to share with RUclips! The responses and the comments are fantastic! 😊
What if you made a double burger, with one patty smashed and seared to a crisp with perfect Maillard browning, and the other patty pre-smashed like Jean-Pierre does to ensure it retains more juice. Best of both worlds; you get that beautiful crisp texture as well as those dripping juices we all love.
@@Vendzor Good idea
@@jsonaut Hopefully I'll get to try it soon mate, been in the mood for a nice fat burger that I can really sink my teeth into
@@Vendzor I like the way you think! Now I have to decide which patty goes on top...
It's impossible not to smile when you see his happy face. I always enjoy watching him go wild :) thanks for sharing.
God loves a cheerful giver!! JP gives us a lot!!
I know...he has such a wonderful smile!!!😊
My favorite chef of all time times!
Its a joy to watch you Jean-Pierre god bless you and long life
You have taught me so much over the years with these videos Chef. My wife has even started to comment regularly. "How did you make this or that taste so good!"
Even cooking with my kids and teaching them the basics like "Onyo first" "Garlic just before liquid" lol
All those little steps have made such a massive difference to my knowledge of cooking. And given me alot of confidence to just grab a bunch of ingredients and cook them rather than looking for recipes.
Great to hear!😊
Yes !!! Great comment
Same
How could you not love this man ? He makes me laugh, he has a great personality, not to mention he’s one hell of a great chef.
Congrats on 800K Chef!! You’re doing the world a big favor with flavor!!! Here’s to your continued success, God bless
I retired before my wife, and made her the deal that I will now cook on the days she works... last night she said: "Boy our home cooking has really improved the last 4 years!" I said: "It's all due to Chef Jean Pierre!"
PS: I love how you sneak in your little executive chef tips for us... like "I cut the lettuce with a cookie cutter" ... so it fits the bun perfectly!
And 9.2m veiws on how to chop an onyo
@@coolerkin yesss! ;)
@@theoldbigmoose Chef has really improved my abilities as well. Learned so much.
I do not care what Chef Jean is cooking of teaching, he makes me smile the entire video. I watch while cooking or cleaning the kitchen, and when my family walks in, they smile too!! Thank you Chef Jean!!
I have to admit after almost 2 years that I am now a Chef JP groupie! I hang out for the twice weekly posts and I am always inspired by the creativity of the Chef’s recipes, as well as his self effacing humour and attitude. I have lost count of the beautiful dishes I have served up that are now a permanent part of my recipe repertoire. This is the most outstanding RUclips channel. Thanks Chef JP 😊
Hello Chef! We tried your smash burgers and they were fantastic. My wife loved it and that made me look like a hero. You have given us yet another great receipe! Chef Jean-Pierre, you are The Man!
Chef - You. Are. A. GENIUS!!!!! Best Burger EVER!!! SERIOUSLY. All the flavor packed in this burger. I made a traditional Smash Burger two days ago, but today your version. AMAZING!!!! Why I even made the traditional one is beyond me because your Smash Burger is OUT OF THIS WORLD!! The only changes I made is I used Kewpie Mayo and I added the shallots. SPOT ON!!! YOU ROCK!!
from watching alot of his videos , its always clarified butter and cognac , really good cook , full of enthusaism
"I don't like them cremated" LMAO. Just recently found you Jean-Pierre, you are a joy to watch and your recipes are even better.
Chef Jean is absolutely my most favorite Chef ever. Food videos are amazing but he just has a great heart and it shows.
This is the best burger I’ve ever made! The juice from the pickle was a master stroke for the sauce. Delicious! Thank you, Chef. Love from Pakistan 🇵🇰
master stroke?. lmao. 90 years ago, Quebec, my grandmother used this in her restaurant.
@@linebrunelle1004There’s hardly anything new under the sun. Almost everything you do, someone else has thought to do before. It’s still a genius thing to do, so kudos to your grandmother! 🥰
I made this for the family last night... My 16 year old son said, "Dad, this is the BEST hamburger EVER!"
Compliment, indeed....
Lie
Totally
I don't know what's more delicious the burger or watching you do it Thank you !!
I love a smash burger and usually did the usual method of smashing in the pan. Tried this today, they were incredible!!
Thank you Chef!
One thing I like to add to the sauce is a little bit of English mustard powder - gives it a nice little kick. Colmans brand is the most well known and available if anyone wants to give it a try.
GENIUS!!! But so logical-Smash the burger BEFORE cooking-a real “aha” moment. Cannot wait to make it for my crew. Thanks for another great video.
I'm serving in the US Navy right now and have been watching all of your videos. I love how good your English is now and how great your English sayings are! They crack me up every time! You're videos downloaded give me tons of information and entertainment while underway or on shore.
Bravo Chef, the first person I have seen who again, keeps it simple, fresh ingredients, AND doesn't play with the food, actually leaves it to cook, rather than turning it over/massaging the food non stop. Beautiful and thank you for sharing💕💕
This is the best cooking video i have seen on youtube.
Clear instructions and no jumpcuts making this a realistic time guide.
This is exactly what I have been looking for. Good job!
probably one of the best channels on this website
Jean-pierre is my kind of chef. Taste is more important than measurements. I'm about to turn 70, so I'm on a pension and I can't just go and buy every meals ingredients in one week. But Chef Pierre has really turned my culinary skills around. I now run a weekly residents lunch club where I live. All those who come along think I'm a great chef, but really it's down chef Pierre. Sure, you can buy a cookbook written by some celebrity chef. Full of weights and measures. But you can't beat following chef Pierre's rules of texture, taste and look of your meal. If you can't achieve these 3 simple rules? You have failed in your quest to turn out a great meal.
I've found most celebrity chef cookbooks are garbage. I'm pretty sure it's someone else making the recipe and the chef just slaps his name on it at collects 20% of the revenue.
I commend Chef JP for encouraging viewers to customize to their own tastes, rather than dictating everything should be only one way. I completely respect the classical dishes but there is room for tweaking to personal preferences. I love his philosophy of: however we like something is what's right for us.
I really appreciate chef JP doing modern recipes. So many times we see 'classic chefs' that refuse to adapt to the new.
Chef: Normally I would charcoal grill the patties, but with them being so thin, pan frying them makes so much more sense! Along with the clarified butter, I can only imagine the added flavors in that meat! Thanks again for a great video! All the best!
extremely knowledgeable, passionate but unpretentious, friendly and entertaining. I'm very glad I found your channel.
We are glad as well!👍😊
Chef Jean Pierre has done so much to help me improve my cooking I no longer run the risk of being charged with attempted murder in the first degree. Thank you Maestro.
👍👍👍😊
By far the BEST chef on RUclips. Hasn't made a dish I wouldn't love to try as of yet. Very balanced in his taste between Americanised and French food. Universally lovable food.
From now on I will only be watching this channel for recipes. The friendly guy with a French accent.
You won't be disappointed.
When you make the recipes, you must talk like chef.
His whole presentation is fantastic, personality and food, and that accent...
Onyon! :D
This guy is an absolute must watch I love way he takes the piss out the tiktok lunatics he has me in fits of laughter most times "measure carefully " top man ,from me in the uk to JP keep um coming man👍👍👍👍👍👍👍👍👍👍
I have done these with clarified butter. Excellent. One question, you use the infrared thermometer to check temperature but don’t test us the temperature you want.
Well I know what's for dinner tonight!! Gosh my mouth is watering!! Looks absolutely delicious! I si enjoy watching you! Thanks Chef for another great recipe!
Chef Your passion for cooking after 50 years in the kitchen is remarkable
I have been waiting for this recipe for some time :)). When I cook for family or friends, everyone is amazed at how good the caramelized onions made according to your recipe are.. I learned a lot from you... Thank you!! Congratulations for 800k !!
OMG. I made this your version and it was a big time hit. My whole family went crazy with the taste and the flavor thanks to the juices. I did add mustard salt pepper and garlic seasoning with red Chile peppers.. It was a WOW. Thank you so much for your version as I never made it like this before. We ate everything.
My Friend! Are you also a mind reader? Seriously, THIS is what I'm making for dinner tonight!!! I love the honesty in this recipe. Ok, so the onyo wasn't perfect (like most of ours, but I am going to add a little balsamic vinegar, just a touch), the plate was messy (I'm a bit shocked you didn't wipe it) and you cut the burger with a knife (I know folks who always do that). I guess the thing I appreciate most about your videos, is they are honest and truthful. When you promise me that it is going to be delicious, you have never been wrong. I'm gonna try it your way this evening, and see if "the crew" likes it better than me smashing on the griddle itself. My mouth is watering just thinking about making this! Thank you for all you do Chef!
Update: 2 thumbs up from all 4 of them. Great recipe Chef!
Smashing the patty directly on then hot pan is part of the secret. Pressing it before, gives you a standard burger with thin patties.
Still good, of course, but without the roasted aromas that make a Smashed Burger special.
Agreed. I think Chef's recipe will still be delicious but when you look at his crust vs a true smash burger there's a difference. Also that he thinks you lose juices by smashing it makes me wonder if he's actually tried the correct technique. But that's what I love about CJP, he is unpretentious and says it's his version and asks you to simply try it, and do whatever makes you happy.
Chief, your recipes are flavorful and executable by amateurs. Your approach encourages us to try. Thank you.
Chef Pierre I am so happy to see that not only are your smash burgers are so popular...but you are also smashing your views with your skill sets and generosity of time spent teaching. Thank you! ❤️😜👍!
Thinking of you and those in FL, sending my prayers that you’re safe. Always happy to see a new video, but especially this morning. God bless.
Just watching your happy demeanor alone absolutely makes my day. Thank you very much for the food and culinary skills you display. But they are just a bonus to you’re demeanor
Not only do I love how you cook but I love your spirit. I really have a lot of respect for people that come from other countries to this country that offers so much opportunity and freedom and they make themselves successful through hard work. You are a true American. By the way at last count I think I've cooked about 10 of your recipes and I have about 10 others on my list. Tonight my 22 year old son is coming over and we are going to cook your amazing Chilli! Thanks for your channel!
Merci Chef Jean Pierre pour votre recette du smash burger, et pour votre sauce avec du Cognac, très original 😊👍
Another Thursday and another fantastic video ! Let's goooo !
Chef, I made this burger recipe for dinner tonight using our own fresh ground beef as you instructed and wow! Best burger I have ever eaten, and my wife loved it too! Thanks for sharing your recipe!!
Impossible not to love his personality, even on something as simple as a smash burger . Love this guy!!!
🙏🙏🙏👍❤️
Thank you Chef Jean-Pierre. I never would have thought of smashing the meat first, before cooking it. I also never would have thought of cooking the burgers in a frying pan. I followed your instructions exactly. What a difference from any I have ever had before. This is how I will do them from now on - with my home made-from-scratch hamburger buns.
I’ve been smashing burgers for 3-4 years now and I’ve tried pre-smashing. While you do get a thin, juicy burger, you lose the delicate lattice that forms when you smear the meat on the edges. That lattice becomes crisp and delicious. And as long as you do the smash and smear the very second the meat hits the heat, no juices are lost because the fat hasn’t started melting yet.
Also, try putting those onions down and then smash your meatball directly into them. Some people call that an Oklahoma style smash. It embeds the onions directly into the meat. It’s quite delicious. I love the cookie cutter lettuce idea though.
Onions go ON TOP of the smash burger , then flip and cook the onion covered patty but...the onions must be sliced VERY THIN. That is an Oklahoma Onion Burger. Your welcome.
I love this man’s enthusiasm for food, he is a fantastic, genuine chef. He’s fast becoming one of my favorites.
My day is ALWAYS better after watching my friend Chef Jean~PierreHello Chef hope all is well
I just realized, with this video, that I have been making Smash Burgers for years… Instead of using the spatula, I use 2 saucers to smash my burgers - Chef’s recipe will take my plain’Ol smash burgers to a new level!
Congratulations on 800K, Chef! What a gift it has been to discover your channel.
THANK YOU!!!! 😊
I had a great time watching you chef!
I just made this smash burger. First time trying a smash burger. I must say, BEST BURGER EVER!!! The sauce was Amazing, yea I even put a sploosh of cognac, very delicious. Thank you very much Chef. ❤❤❤❤
Thank you chef! The idea of pre smashing your paddies before you cook it is actually a genius idea.
So I made it! I made my parents try it because they don't usually like burgers. They said a solid 8 out of 10. it came out very good! The sauce really brings it all together. I suggest using 80% lean 20% fat beef because it comes out very juicy!
Kiitos!
Thank you 🙏
I always knew smashing the burger on the griddle was a mistake for the same reason you explained! Feels good to have a chef validate what I always knew. As soon as i saw you flatten it the way you did, it confirmed to me your mastery of your craft.
You are the best cooking teacher anywhere Chef Jean-Pierre!
I was waiting for this addition for so long! Thank you chef :)
Hello Chef! I made this last night and it was Amazing! I bought two petite sirloin steaks on sale, partially froze them and then used the KitchenAid meat grinder attachment. I used wax paper to smash then season. I also splurged for the Ghee. I have to say this was probably one of the best burgers in my life! No Cap. Thank you Chef your teachings have made me and I'm sure many others into phenomenal home cooks!
Tips and tricks and teaching us how to enhance an American favorite…giving us the full, flavorful value of food! To think what I’ve been missing (smh)…. Thank you Master Chef. Your knowledge is priceless. Your sharing it is a true blessing. ✨💖✨
With fast food prices these days, this is actually cheaper to make now, and you don't have to worry about what they put in the food. 😋
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An American classic done by a French-Italian Chef! It looks amazing! Thank you CJP!
Chef, I just made these for the family.....WOW. this is the only way burgers are getting done in our house from now on. And that sauce..... genius. Thanks for the great content!
Ok, I’m convinced. Chef is part wizard! I just KNOW the finger waggles as he tastes casts a magic spell on the food! That burger looks AMAZING!!
I just ordered a Blackstone griddle, should be arriving this week.... and I will absolutely try this!! I watched a guy take a stick of butter that was only unwrapped from one end and make 12 small swirls on the griddle before placing a bun on each swirl of melted butter. They grilled really fast and he took them off the griddle before doing his smash burgers.
These look amazing!!
Of course, you release the burger recipe the day I start my diet! Oh well, we can start the diet next week!
Ai yai yai!! Cognac! I always add chopped shallots fine’ fine’ and half sour pickle juice AND chopped pickles fine’ fine’ but the cognac!! Magnifique. Merci
OMGGGG You changed my smash burger life! I always watch people smash the burger while cooking. I thought that’s what I’m supposed to do. My burgers are always dry and idk why. I tried what you said this time, smash BEFORE you cook so you don’t loose all the juice. O. M. G. 😮 MY BURGER WAS FINALLY MOIST AND GOOD! 🥹
If you burger is dry you fcuked it up. My guess is you are smashing more than once, the golden rule is only smash once at the very start. Should be 18%+ fat in the burger. This idiot does not have a clue.
There is a burger place in my town of Seattle that I had the privilege to watch their head chef make the sauce and he also used cognac in their sauce!!
Their burgers are amazing!!!
They were listed as number 4 in the US!!
And many times over the best burgers here in Seattle!!
I cannot wait to make these!!
Love me a smash burger!!
This looks delicious! Thank you chef for these wonderful recipes and videos!
They used to make a smash sandwich years ago when I went to Cannes France and I swear I lived on that while I was there. It was amazing just like chef Jean Pierre!
every single recipe on chef's channel is so gooood and its fun to cook while watching :D
It's absolutely true. Every single one looks absolutely delicious to me too.
Telling the Buns to "get with the program" 😂 I love 💚 Chef Jean-Pierre
I like how no matter the burger approach, it's just universally accepted that "american cheese" is the peak cheese for burgers lol
I'd always thought that American cheese was "highly processed garbage" until about a 1.5 yrs ago. I guess the stuff I was given as a kid actually was lol.... But to see Chef Jean-Pierre choosing it for his smash burger, I will not hold back going forward.
Try havarti or Muenster. Both melt better and have a much deeper flavor. American is good, but not the best.
OK, here are some fun facts:
American cheese was invented by a Canadian, and the Swiss were developing a processed cheese back around 1911.
I dunno. Regular sharp cheddar melts nice and tastes better than American. Shoot me.
@@holden6104 cooking is about making it fun... If sharp cheddar makes a burger more fun for you, fuggin do it ¯\_(ツ)_/¯
I love watching Chef Jean Pierre in his kitchen having fun cooking and sharing his insights. I also learned a lot from you chef. You're the best!! :)
I made it, added some crushed pink pepper to the sauce. It was a hit, my husband told me it tastes 10 times better than the bought burgers.
Dear chef you make watching your cooking a real joy. Keep up the good work/ teaching.
Love you
WOW, I am a bit light-headed after eating that amazing creation. I had never heard of a smashburger before, and I have never bought American cheese. But I followed your recipe, complete with American cheese from Whole Foods deli. It was completely different from my normal cheeseburger, even though it was mostly the same ingredients. Thank you, so much, my friend. I think I am a happier person since I subscribed to your channel, and so is my husband. Oh, and it was a two napkin affair.
I just made these smash burgers and they were the best I’ve ever had. Pre-smashing plus the ghee is magical. Thank you.
I love smash burgers! I like to put the The caramelized onyon under my cheese, it helps to keep them in place a little bit better, love your channel chef jp❤
Seems like a good idea
I like to add Hatch Green Chili's !!
That's onyo, good day to you
Add a little cat brain confit, and bam chefs kiss good
Friend, not "onyon" but "ONYO" 😂
ABSOLUTELY LOVE THIS GUY...
ONE TOP CHEF...
FORGETS BUT ALWAYS REMEMBER'S...
LOVE HIM...
GORGEOUS RECIPES...
BRILLIANT METHODS...
❤️❤️❤️
There are only three chefs I trust when it comes to flavor and technique: Chef Jean Pierre, Chef Marco Pierre White, and Chef Jacob Burton... Each a master in their own right.
Well, I am in great company. Thank you.!😊👍
Man I love this guy… his passion is amazing, reminds me of the old country when my grandma was in the kitchen (not calling him old)
All this time I’ve been making smash burgers the wrong way! What a great video/recipe to help retain the juices and not burn your arms smashing down the burger and dealing with all the grease. Thanks Chef!👏👏
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Going to make this for dinner tomorrow!❤
You can make your own "American cheese." I use cheddar + citrus salt + homemade enchilada sauce (mostly: softened guajillo peppers + caramelized onions blended together and passed through a sieve to be smooth). The enchilada sauce obviously adds flavor but it also helps to make the cheese flow. I could use milk, but enchilada sauce tastes better. Or if you like it spicy, use a can of "chipotles in adobo" and blend those to make the paste you will use for your homemade American cheese.
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Sounds like "Mexican cheese". :-)
I understand everyone does not have the time to grind their own meat. Chef JP is correct it will make all the difference in the world. I have the same grinding he is using. For 80/20 I use equal parts chuck roast short rib and brisket. The flavor is simply amazing. Thanks chef JP.
A smash burger!? Whoa! Never expected this from you, chef! Wonderful! And congrats on 800K subscribers! Can't wait for you to reach 1MIL!
Thank you, I intend to make our next burger just like this. Looking forward to making your sauce...also, thanks for the 'how to use your knives' video. My husband and I watched and he finally understands why to use a boning knife! Something my mother taught her children years ago, sometimes it takes another voice to get through to those closest to us...😆. You are a hoot, better than regular TV. Keep up the goid wirk!
Hahahahahahaha! Chef, I just enjoy watching your videos, not just for the cooking part, but the way you put it all across. You totally love cooking, and you equally love eating it, too. LMAO!!! It's just outstanding! Also, the way you forget things is what adds a hint of spice into the video and makes it truly original. AWESOME!
Oh Chef you gave me some good advice over 20 yrs ago and you are still making me smile today. Great video my friend.
I've been making smash burgers for years, and I just tried this technique last night. Holy flavor. I'm never going back to the old way again.
Jean-Pierre, Now that's a burger! Wonderful job!
Another winning delicious recipe! The juiciest burgers I have ever made! What a great tip about parchment paper! Thank you Chef JP!
I guess I can't read a scale properly, however, the burger was delicious. I'm always looking for the perfect burger and now I've found it. Thank you Chef.
Thank you so much for work on your show I am so glad that you talk about the mechanics of being a chief mostly by highlighting the need for cleaning your work station and the kitchen in general. Your down to earth don't change i love your Italian recipes the easy and interesting to watch and do .
Thank you
Ah Chef JP!! You bring joy to our lives, over the filthy politicians & lies of the world around us!!! Thanks so much!!
Chef Jean-Pierre. Perfect dish.
OMG soooo fun to watch ! But now I’m sooooo hungry!!!!!🥹
For a little while now I have been adding a bit of garlic powder and pepper to my ground beef and gently mix it in before I form the ball and patty. Let it sit for a bit and then cook. It's really good; Bumps up a cheaper store ground beef in flavor.