Straight forward, to the point, no gratuitous mini videos, no crazy camera angles, just cooking! Which is what I watch for. If I want comedy, I'll watch the 3 stooges
I have done the In-N-Out burgers on my flattop. You spice, add mustard and then flip. Double double animal style is the best! Great video Johnny, thank you!
Hi Johnny, I've been watching your channel for the past couple of months while contemplating buying a griddle. I bought a Blackstone 28XL, 28" with 3 burners. After seasoning it, my first cook were smash burgers. I made them In-N-Out style. They came out so good, my wife wanted them again the next night. So far, I have made breakfast, a ribeye steak, and chicken fried rice. I'm in the beginners learning curve and I will master this new griddle. Thank you for making informative videos that are entertaining!
Hi Will thanks so much for watching my channel as you were making your decision. Congrats on the new griddle, I'm so happy to hear your wife enjoyed the smash burgers. That's too funny that she wanted you to make them again the next night lol. I've always said jokingly that the griddle will help your marraige lol. But seriously my wife loves that all the greases is now outside and not in the kitchen. I'm sure you'll master the griddle in no time. If you don't already have it I have a free griddle ebook and a newsletter that goes out every satruday with tips and tricks. Here is the link if you are interested. mailchi.mp/65f7c146d6d7/griddlebook
I like how this isn't a standard top 10 list but more of a informative video on making a successful smash burger. I'm making some this weekend and this helps me out a great deal.
Thanks Johnny. Your tips are 100000% accurate. I make them all the time and have perfected the technique. I might suggest you use/try MARTINS POTATO BUNS though. They're soft and perfect to top off the real deal from Shake Shack, Smash Burger, In-Out Burger etc. Give it a try. Good luck and enjoy!!!
Brother - I followed your instructions and the smash burgers turned out imperfectly perfect. I made 10 burgers from 2 pounds of 80/20 and they turned out fantastic! Not a single one left. My 14 year old eating machine had 6 and left us the rest. Made potato's as well that came out really good too. I am liking this griddle cooking a lot. Consider me subbed.
That's awesome!!! Thank you so much for sharing this really makes my day. 6 smash burger wow!! Even for a 14 year old that is impressive. I'm so glad that your family liked it and I appreciate you subscribing.
We got a blackstone for my birthday Sunday I followed this video tonight to make smash burgers they came out great I appreciate your videos it’s like talking to a friend who’s teaching me how to cook on this
Hey man - had to find this in my history so I could come back and give you the kudos you deserve. I've failed a couple times at smash burgers. Just didn't come out flavorful, thin and with the crunchy edges they were supposed to. Followed your tutorial.. I think the size/weight and griddle temp ended up being the most important.. but this time they came out delicious. Just perfect. Thanks for the advice. We'll be making burgers using this method, going forward.
Great tips, I’ve been making great smash burgers for 4 years now…but I am always looking for tips and tricks to try new things…appreciate you posting this!
I’ve had my griddle for about 2 and a half years and still haven’t made smash burgers. The thoughts of messing up stops me from trying them. I haven’t made anything that cooks that fast. After watching this video, I think I’ll finally give them a try. I love how informative your videos are.
Johnny you the man. Just did 80 smash burgers for a family group this weekend. I second all your tips, it's what really makes burgers great. Another suggestion is if you are doing a large number of burgers use fresh not frozen beef. I did 60 3oz balls of fresh 80/20 and 20 balls of previously frozen beef. The fresh was much easier to work with. I will start using a salt and pepper dish fo seasoning great tip. Also a 6" stainless drywall taping knife has a great feel for flipping the burgers. Love your videos, thanks.
That's a great suggestion about the fresh vs frozen thanks for sharing. And 80 smash burgers!!!!! You're basically opening up your own burger shop at that point lol.
Hey, I need to tell you that I almost did all the imperfections that you are talking about in your video. Once I saw your tips I tried them out and found the smashed burgers turned out much better. Thank you for the great tips and greetings from Germany
Johnny,,,,Thanks so much for making my life much easier with your videos !!! I got my Blackstone last summer and still very very much in the learning mode, I have watched a lot of videos and yours are the simplest and most informative I have seen, just doing things the easy way without a bunch of un-needed info, even the tips on temps, cleaning and such are the best !! Please keep the videos coming !!
Hi Laura, I'm so glad to hear that my videos have been helpful. That's my goal to help new people learn the griddle. I hope you continue to make great meals this summer. That k you for the kind words.
Instead of a press, I use a pot to smash the patties. Using both hands gives me more leverage and control. It's 8 inches in diameter and about 4-5 inches tall.
All good tips for smashburgers on the griddle. But...my mom and dad would have had a fit if I'd left the fridge door open that long. I grew up in the 60s 😁. Thanks for the tips for this new griddle chef.
Teenage sons were bugging me to make these so I watched this video and cooked for 7. I used a press and parchment, and I probably could have pressed a few of them a little thinner, but……they were excellent even on the first try! Truth be told, I got so excited I forgot to season them (so they will be even better next time) although bacon and the cheese added a little salt. Could not find 80/20 that particular day at Costco, so made some balls with 85/15 and some with Wagyu. Your tips were great, especially the ball size and the high temps on the griddle. Thanks!
Lol I've forgot to season them more than once. I'm so used to seasoning meat before I put it in a grill or griddle that the change in procedure throws me . I'm so glad these turned out well and you were able to make a great meal for your boys.
@@JohnnyBrunet There are so many brands on the market. So there is something for everyone. Here in Sweden something called a "stekhäll" is a thing at the moment. Like a big and curved kind of flat wok made of cast iron over burners or open flame. I don't know if there is a word for it in english. But it is good for all kind of cooking, smashing burgers works very well. (I'm sorry, English isn't my first language)
@@maritaeir no need to apologize it understood everything and thank you for taking time to write a response in English. The "stekhall" sounds really cool. I'm going to look it up. Thanks for the reply and thanks again for watching. I was just curious because someone was watching in Germany and they said they couldn't get any resonably priced flat top griddles. I appreciate the feedback.
Hey Johnny! We had this bike rally down here in Kentucky over the weekend. I hosted a party for my club brothers who were in attendance (about 25) and introduced them to the smash burger on my Blackstone. I learned a lot! The bottom line is if you are feeding a bunch of people, the smash burger is the fastest and tastiest way to do it. They were a huge hit with my brothers!!
That's awesome Danny sounds like a great time! Also 25 is a lot of burgers to crank out at once. Sounds like you were really working hard. I hope you stayed hydrated my friend.
ooo I like the 1/3 measuring cup idea. I made smash burgers for the first time and the sizes were all over the place lol. I also messed up with cook order. I toasted the buns last lol. I did cook my onions first though.
You can use a cast iron frying pan and make these in your kitchen. I eat all my burgers that way anymore I use a flat turner and use a heavy can of something to smash them. It works!!! Just turn your exhaust fan on, get your pan hot. It works. I wish I had one now!!!😊
Great video, made me want burgers tonight. You gotta try smashing the burger ahead of time in a tortilla press. Perfectly flat and plenty of time to season them.
I bake my own buns and they're big in diameter, so 4 oz smashburger balls flatten out perfectly to fit the buns. 80/20 for the win for sure and yeah, cooked some yesterday, absolutely delicious! Thank you for the tips!
I enjoy your videos. We use grass fed beef from a local farmer and its usually 90/10. I throw a stick of butter down and cook my smash burgers in that. Makes a mess, but they don't dry out. If I get ground beef at K-Roger, I go with the 80/20 and far less butter. I'm going to try adding the sauce during the cook.
You have to order fried mustard at In-N-Out. Traditionally comes with pickles too without asking. Previous INO cook here. “Ah, taking you back to your INO days” when I asked for my BS. Got it up and running last week, used it almost everyday and I’m doing these tonight! I appreciate your tips!
Awesome man! Thanks for all the tips from someone who knows. Congratulations on the new griddle. I got mine for the exact same reason. I worked at Bob Evans and wanted to bring back memories without actually working a full shift ont the line lol. I appreciate you watching buddy.
Amen Johnny on 80/20 burger. The last time I used 70/30 was before I had a griddle and it produced so much grease I thought my kitchen would catch on fire! I never buy that now.
I tried smash burger last week and I made mistakes that I realized later and this video addressed all of them , I wish I watched it before lol I am going to try again
That just means you'll be ready to go next time man. At the end of the day it's always still a burger and you can't go wrong with that. I"m sure you're next ones will turn out amazing. thanks for watching.
I still haven't had great luck with the ball method, so I just take one pound at a time and pre-flatten, pre-season, and pre-cut it into 6 pieces all on a piece of parchment paper. Then I flip the whole sheet onto the griddle at once and keep pressing them down until it's time to flip, add cheese, and remove. I made 24 burgers for a party last weekend using this method and everyone flipped out at how good it was. A few more little tweaks and I think I'll never have to worry about "meat balls" again. :D Thanks to you and your emphasis on *timing*, I've really become a very good amateur griddle cook, despite not really following any recipes.
That sounds like a good method as well Nathan, whatever works for you. I'm glad my comments about timing have really helped you. Thank you so much for watching.
@@nathanddrews no they're not. You are just making normal thin patties. Smash burgers Must be balls smashed in a hot pan. Go watch some Burger Scholar sessions with George Motz.
Really good spot-on tips. One of the best smashburger vids on youtube. I like the delay on the salt thing. Very few understand the benefit of applying the salt late in the cook!
My first smashburgers were a success! Two happy accidents: I made them a little too big and tried to make all 12 at once, which made using my bacon press a problem. Oh, and they cooked so fast that I forgot to add the salt and pepper. I got nothing but compliments. Looking forward to upping my smashburger game.
I'm so happy to hear that Katie!!! I've forgot the salt and pepoer numerous times as well because they cook so fast lol. I'm sure the more you do them the better you will get and pretty soon your family will be asking for them every week!
Hey Johnny, Did you try that mayonnaise cooke on the bun trick? Did you like it? InandOut burger does it on the bun, Mayo on one bun and mustard on the other then toast them
If anyone new is trying this and you have difficulty with the spatula sticking to the meat and pulling it up, then there are two things going on. 1) the grill top is not hot enough and the Maillard process is not kicking in, 2) put the flat side of the spatula on the grill for a few seconds and heat it up.
Thank you so much for the informative video Johnny! Lately I've been making the smash balls 2.5 oz and always double stack. I agree, 80/20 definitely works best. Today I plan on recreating the S'Mac & cheese smashburger with some additions. I've been letting my griddle get to about 425° and I was always wondering about temp. Today I'll try it at 500 degrees. I subbed to your channel a little while back and you definitely have a wealth of knowledge.
Hey I'm so glad you liked the video and I appreciate you watching. What's in the S'Mac & Cheese? That sounds very interesting and I think I would like to try it. Also I really appreciate you subscribing. Let me know how 500 degrees worked for you.
@@JohnnyBrunet It was a burger that the Smashburger restaurant had as a special from February until a month or two ago. It's basically a mac and cheese Smashburger however the Mac is also smashed. I filmed it for point of reference in case you ever want to check it out. Unfortunately on that cook I got the griddle a bit over 450 but nonetheless it came out amazing! The next morning I made a breakfast burger and let it heat up to 500 and wow what a nice sear even though the one at 450 was good The one at 500 totally rocked! Oh yeah and you're very welcome. You have some great videos!
@@JohnnyBrunet oh yeah and the burger that I made I also added onion rings and wanted to see if I could possibly griddle frozen onion rings from Kroger. Tell you what, worked out really well.
@@TheFoodExperience that sounds awesome! I'll definitely have to try that burger. And I've done tots n french fries but not onion rings. Do you have video on your page or is just a private video. I'd love to check it out
I’ve cooked only my second smash burger in my life the other day after watching a quick RUclips tutorial from angus beef channel and then just mixing the technique with how I thought it would work best. I used a cast iron griddle insert for my stove top, prepped 4 oz tightly packed 85/15 ground beef balls, some room temp some cold. Fried diced onions first, then smashed the beef balls over them using a spatula and my hand with parchment paper of course. Made/smashed to 1/4 inch thick patties, seasoned them and grilled for 2 minutes per side. Buns were toasted first and sauce put on them right before making the burgers. It turned out so great, I had to make myself another one right after 😅. I think it comes down to what kind of cook you are and how you like your food, but I followed almost none of your tips and had an amazing result 🙃🤷♂️ Also the original smash burger video on YT didn’t smash their patties to where they have holes in them. 😁 But if you like beef chips instead of patties, that’s another thing ... 🙃 And lastly, I just smashed it a few times getting all the sides with the spatula quite easily, not sure if you knew you could do that 😅🤷♂️
Thanks for the feedback Ivan. Sounds like you made a pretty amazing burger. Nothing wrong with having a second one right afterwards. I appreciate you watching.
Glad I could help! I give weekly tips in my griddle newsletter. If you're interested here's a link to sign up. Thanks so much for watching. mailchi.mp/65f7c146d6d7/griddlebook
Thanks Johnny! Great video. My challenge is it's so darn hot on my hands and arms smashing over a 500 degree flat top! Also My smasher (with parchment) always sticks to the burgers and when I pull up it becomes a big mess. Any tips? Thanks!
So my first suggestion would be some of the cotton heat gloves that the bbq people wear under their nitrile gloves. That should hopefully help your hands, not sure about how to help your fore arms. Try spraying the parchment paper with cooking spray. See if that helps it to not stick.
Dont use parchment paper, just cook the ball a couple seconds on one side, flip then smash(even George Motz does this) also don't lift the spatula off, slide it off gently. 😉
I get 6 balls from a pound, roughly 2.5 ounces each (75 grams), and my sandwich is always 2 patties each. Don't forget to really press the edges thin all around when you do the smash so the edges crisp up nice. I always use a slice of parchment when I do the smash as Johnny did here. And a burger press is likely the best option.....most spatulas just aren't strong enough to properly smash a ball without bending. Or lay your spatula flat on the ball and use a wood spoon to help press/smash your spatula so you avoid bending it. Best tips are a super hot surface and also preparing your buns & condiments before throwing the patties on the griddle. I like the S & P premixed too. Speed is important because they really do cook fast with a really hot griddle. Nice job Johnny.
Actually I’ve had great luck with 70/30 as well as 80/20. I use a kitchen scale and make 2.5 0z since I saw that Freddy’s uses 2 oz. Agreed on the overpack. Especially if you grind your own beef, do not make meatballs and smash them lol. Always great videos Johnny! 🔥
I use a a wide spatula with the burger press on top and twist . I use a piece of foil so it doest stick and works great. I agree with the temp 500 or more
Thanks man. Ya I really enjoy the juicy truth in the summer time. Can't wait until the weather gets nice again and I'll have some. Right now I stick to regular truth and some stouts through the winter.
For smashing, a small-ish cast iron pan works great. Nice weight, wide bottom. Put parchment paper over the ball of meat before you smash it to prevent sticking. You will bet an even smash that is the proper thickness. If you salt the meat before you put it in the fridge it will take out some of the water on the surface, and will provide more taste to the meat. You can still season a bit while it is cooking.
Weird that i watch a video and get nothing new from it but decide to sub anyway... Cheers! (Most of these I figured out on my own or through osmosis of watching other vids make them)
Great advice about the meat. Another thing is that the buns need to be toasted with the meat grease from the previous burger. As you say, the bun need to be mostly toasted prior to the meat going on. When you flip the meat then it the to bun on the meat patty. The bun should be toasted almost black and crunchy. It will soften a bit while the patty finishes cooking. The bun will be shiny and hot as heck.
Oh man Matt I wish I could tell you that I'm that organized but I am not lol. I usually eye ball it each time but definitely heavier on the salt for smash burgers. That's just my preference. Probably almost 2:1 salt to pepper. Hope that helps, and thanks for watching.
I love the grease tray location on the camp chef. Is they anything you don’t like about it? Or is there another griddle you wish you had over the camp chef? Great videos!
@@JohnnyBrunet Thats something thats been keeping me from getting one is that they all seem to get too hot...well except for the Weber from what I keep hearing!! Thanks for the content!!
@@NipItInTheBud100 you're welcome. Also I've learned to control the heat by turning off burners and I've made a few videos on it. So if you do get one that gets hot it's not the end of the world.
Yessss loose is the key word. Usually after a couple three 7 & 7s we be gettin' loose and ready to griddle down. On the road again, watching your fun time vids from Elkhart, Indiana. On my way home, thought I'd give Steve a shout and see if I could park in his driveway so I could stop over for a brew or two and couple of those yummy smash burgers. Great video, very well done. Ummm, I mean the video, not the smash burgers very well done. Speaking of smashing, all ya'll out there smash the "like" and "subscribe" button before heading off to make smash burgers. Be well neighbor.
For more griddle tips, tricks, and 101 recipes check out my griddle ebook: bit.ly/GriddleEbook
Straight forward, to the point, no gratuitous mini videos, no crazy camera angles, just cooking! Which is what I watch for. If I want comedy, I'll watch the 3 stooges
Thanks.
Right? Great video
But he’s hilarious!
Or MSNBC
Love how down to earth you are. Feels like I’m listening to a neighbour giving some good advice.
Thanks! That's the cude I'm going for. I really appreciate you watching.
Great insight. I started making mine 3 oz and that changed everything to perfection.
Thanks! Ya going smaller was a game changer for me as well.
I have done the In-N-Out burgers on my flattop. You spice, add mustard and then flip. Double double animal style is the best! Great video Johnny, thank you!
That sounds good Mike.
Hi Johnny, I've been watching your channel for the past couple of months while contemplating buying a griddle. I bought a Blackstone 28XL, 28" with 3 burners. After seasoning it, my first cook were smash burgers. I made them In-N-Out style. They came out so good, my wife wanted them again the next night. So far, I have made breakfast, a ribeye steak, and chicken fried rice. I'm in the beginners learning curve and I will master this new griddle. Thank you for making informative videos that are entertaining!
Hi Will thanks so much for watching my channel as you were making your decision. Congrats on the new griddle, I'm so happy to hear your wife enjoyed the smash burgers. That's too funny that she wanted you to make them again the next night lol. I've always said jokingly that the griddle will help your marraige lol. But seriously my wife loves that all the greases is now outside and not in the kitchen. I'm sure you'll master the griddle in no time. If you don't already have it I have a free griddle ebook and a newsletter that goes out every satruday with tips and tricks. Here is the link if you are interested.
mailchi.mp/65f7c146d6d7/griddlebook
:39 “…it’s on sale a LOT and I’m really cheap…” I really liked the sincerity with which you said that. I subscribed.
Thanks man just trying to be honest 🤣🤣🤣. I appreciate you subbing.
I like how this isn't a standard top 10 list but more of a informative video on making a successful smash burger. I'm making some this weekend and this helps me out a great deal.
Awesome! I'm so glad the video was informative and I hope your burgers turn out great!
Thanks Johnny. Your tips are 100000% accurate. I make them all the time and have perfected the technique. I might suggest you use/try MARTINS POTATO BUNS though. They're soft and perfect to top off the real deal from Shake Shack, Smash Burger, In-Out Burger etc. Give it a try. Good luck and enjoy!!!
You're welcome. And I will look for that potato bun.
Brother - I followed your instructions and the smash burgers turned out imperfectly perfect. I made 10 burgers from 2 pounds of 80/20 and they turned out fantastic! Not a single one left. My 14 year old eating machine had 6 and left us the rest. Made potato's as well that came out really good too. I am liking this griddle cooking a lot. Consider me subbed.
That's awesome!!! Thank you so much for sharing this really makes my day. 6 smash burger wow!! Even for a 14 year old that is impressive. I'm so glad that your family liked it and I appreciate you subscribing.
We got a blackstone for my birthday Sunday I followed this video tonight to make smash burgers they came out great I appreciate your videos it’s like talking to a friend who’s teaching me how to cook on this
Awesome? Congrats on the new griddle and I'm so glad they came out well.
These little tidbits of information learned over time and through trial and error are a shortcut for us. Thanks, much appreciated.
You're welcome, thanks for watching.
Hey man - had to find this in my history so I could come back and give you the kudos you deserve.
I've failed a couple times at smash burgers. Just didn't come out flavorful, thin and with the crunchy edges they were supposed to.
Followed your tutorial.. I think the size/weight and griddle temp ended up being the most important.. but this time they came out delicious. Just perfect.
Thanks for the advice. We'll be making burgers using this method, going forward.
That's awesome man, thank you so much for taking time to come back and comment. I'm so glad I could help and appreciate you watching my video.
6:30
Johnny
I’m new to the griddle scene and your videos are on target!
Thanks for sharing.
Keep the content coming.
Tha ks man I'm so glad you like them.
Great tips, I’ve been making great smash burgers for 4 years now…but I am always looking for tips and tricks to try new things…appreciate you posting this!
You're very welcome. I appreciate you watching.
I’ve had my griddle for about 2 and a half years and still haven’t made smash burgers. The thoughts of messing up stops me from trying them. I haven’t made anything that cooks that fast. After watching this video, I think I’ll finally give them a try. I love how informative your videos are.
Thanks I'm glad that you find the videos helpful. And yes you should definitely try some smash burgers.
Johnny you the man. Just did 80 smash burgers for a family group this weekend. I second all your tips, it's what really makes burgers great. Another suggestion is if you are doing a large number of burgers use fresh not frozen beef. I did 60 3oz balls of fresh 80/20 and 20 balls of previously frozen beef. The fresh was much easier to work with. I will start using a salt and pepper dish fo seasoning great tip. Also a 6" stainless drywall taping knife has a great feel for flipping the burgers. Love your videos, thanks.
That's a great suggestion about the fresh vs frozen thanks for sharing. And 80 smash burgers!!!!! You're basically opening up your own burger shop at that point lol.
what difference did you notice in fresh vs frozen
Thanks!
You're very welcome Michael. Thank you so much for the super thanks. I really appreciate it man.
Rewatching this. Great rewatchability (that’s a word I swear)!
Hey, I need to tell you that I almost did all the imperfections that you are talking about in your video. Once I saw your tips I tried them out and found the smashed burgers turned out much better. Thank you for the great tips and greetings from Germany
Glad they helped you out!
Johnny,,,,Thanks so much for making my life much easier with your videos !!! I got my Blackstone last summer and still very very much in the learning mode, I have watched a lot of videos and yours are the simplest and most informative I have seen, just doing things the easy way without a bunch of un-needed info, even the tips on temps, cleaning and such are the best !! Please keep the videos coming !!
Hi Laura,
I'm so glad to hear that my videos have been helpful. That's my goal to help new people learn the griddle. I hope you continue to make great meals this summer. That k you for the kind words.
Wonderful details, well spoken, and easy to understand. Thank you for sharing brother.
Glad you enjoyed it
Best video I’ve seen. BlackStone hire this man.
Thanks so much.
Bro... you should have a million subscribers. Love, love, love your channel!
Tha k you Brad, I really appreciate you watching. Maybe one day I'll have a bunch of subs but I'm happy with what I got now.
Love it!!!
You're back teaching us. Thanks for the great video.
Instead of a press, I use a pot to smash the patties. Using both hands gives me more leverage and control. It's 8 inches in diameter and about 4-5 inches tall.
Thanks for this video - very insightful. Going to try making smash burgers soon and this puts me at a good starting point.
You're welcome! I hope they turned out well.
All good tips for smashburgers on the griddle. But...my mom and dad would have had a fit if I'd left the fridge door open that long. I grew up in the 60s 😁. Thanks for the tips for this new griddle chef.
🤣🤣🤣🤣 you're welcome.
That video was a pleasure to watch, great stuff.
Thanks, I really appreciate you watching it.
"If you're too good for Hambuger Helper, then you got the wrong channel" 😂 Well said brother!
😂😂😂
Just now made these. I added just a small dose of Worcestershire sauce in the burger. Fantastic tasting!
Just got my griddle. I’ve been using your tips and tricks along the way. I’m looking forward to doing smash burgers with your advice
Awesome! Congratulations on the new griddle and I hope the videos have been helpful.
Great tips! Just ordered my griddle and will follow your instructions. Thank you!
You're welcome, congratulations on the new griddle.
This just what I needed and they are ACTUAL TIPS!!!! Got right into it, too, no blah blah blah. Thanks!
Thank Nick, I'm so glad that it was helpful.
Teenage sons were bugging me to make these so I watched this video and cooked for 7. I used a press and parchment, and I probably could have pressed a few of them a little thinner, but……they were excellent even on the first try! Truth be told, I got so excited I forgot to season them (so they will be even better next time) although bacon and the cheese added a little salt. Could not find 80/20 that particular day at Costco, so made some balls with 85/15 and some with Wagyu. Your tips were great, especially the ball size and the high temps on the griddle. Thanks!
Lol I've forgot to season them more than once. I'm so used to seasoning meat before I put it in a grill or griddle that the change in procedure throws me . I'm so glad these turned out well and you were able to make a great meal for your boys.
Best griddle channel on YT
Thank you so much Brian, I really appreciate that.
Definitely
This is really helpful! Thank you for a great video on how to smash burgers to perfection. Much love from Sweden.
You're welcome man, thanks for watching all the way over in Sweden. What brand of griddle can you get there?
@@JohnnyBrunet There are so many brands on the market. So there is something for everyone.
Here in Sweden something called a "stekhäll" is a thing at the moment. Like a big and curved kind of flat wok made of cast iron over burners or open flame. I don't know if there is a word for it in english. But it is good for all kind of cooking, smashing burgers works very well. (I'm sorry, English isn't my first language)
@@maritaeir no need to apologize it understood everything and thank you for taking time to write a response in English. The "stekhall" sounds really cool. I'm going to look it up. Thanks for the reply and thanks again for watching. I was just curious because someone was watching in Germany and they said they couldn't get any resonably priced flat top griddles. I appreciate the feedback.
Using the measuring cup is genius. Thank you. 👍
Hey Johnny! We had this bike rally down here in Kentucky over the weekend. I hosted a party for my club brothers who were in attendance (about 25) and introduced them to the smash burger on my Blackstone. I learned a lot! The bottom line is if you are feeding a bunch of people, the smash burger is the fastest and tastiest way to do it. They were a huge hit with my brothers!!
That's awesome Danny sounds like a great time! Also 25 is a lot of burgers to crank out at once. Sounds like you were really working hard. I hope you stayed hydrated my friend.
Great tips. I've tried a few times on the Blackstone and they just haven't been right. Hoping to fix that and make them amazing this Summer!
Thanks, I hope this helps you out next time too.
ooo I like the 1/3 measuring cup idea. I made smash burgers for the first time and the sizes were all over the place lol. I also messed up with cook order. I toasted the buns last lol. I did cook my onions first though.
Ya definitely try the measuring cup, it works well for me.
You can use a cast iron frying pan and make these in your kitchen. I eat all my burgers that way anymore I use a flat turner and use a heavy can of something to smash them. It works!!! Just turn your exhaust fan on, get your pan hot. It works. I wish I had one now!!!😊
Great video your advice got me to the next level on my smashburger thanks for the tips worked out well easy and simple
Awesome!! I'm so glad that the tips helped.
Genius. Plain and simple, pure genius!!!
Thanks.
Thanks, Johnny. I have made smash burgers many times but I have learned a few tricks after watching this.
Glad I could help!
Great video, made me want burgers tonight. You gotta try smashing the burger ahead of time in a tortilla press. Perfectly flat and plenty of time to season them.
Ya give that a try. Ive always wanted a tortilla press, this will give me a reason to get one.
I bake my own buns and they're big in diameter, so 4 oz smashburger balls flatten out perfectly to fit the buns. 80/20 for the win for sure and yeah, cooked some yesterday, absolutely delicious! Thank you for the tips!
Bake your own buns that's awesome! Thanks for watching.
I enjoy your videos. We use grass fed beef from a local farmer and its usually 90/10. I throw a stick of butter down and cook my smash burgers in that. Makes a mess, but they don't dry out. If I get ground beef at K-Roger, I go with the 80/20 and far less butter. I'm going to try adding the sauce during the cook.
Butter burns at 350 degrees...
Nice tips sir !. I will definitely try that !. Thank you so much for all you do !. We ALL APPRECIATE IT !
You are very welcome
You have to order fried mustard at In-N-Out. Traditionally comes with pickles too without asking. Previous INO cook here. “Ah, taking you back to your INO days” when I asked for my BS. Got it up and running last week, used it almost everyday and I’m doing these tonight! I appreciate your tips!
Awesome man! Thanks for all the tips from someone who knows. Congratulations on the new griddle. I got mine for the exact same reason. I worked at Bob Evans and wanted to bring back memories without actually working a full shift ont the line lol. I appreciate you watching buddy.
Great tips Johnny. Thank you so much. Always enjoy watching your videos. And love the email with all the different sauces. Cheers.
Thanks Lisa! I'm glad you're enjoying the emails as well.
Perfect video Johnny! I've been doing a lot of it wrong. Now this is my only go-to for how to do smash burgers!! Melaney from SoCal
Thanks Melanie!
That transition and camera angel when you talked about putting them in the fridge was perfect lol
😁😁😁 thanks buddy.
I never thought to add the burger sauce during the cook. Im trying that today! Thanks Johnny!
You're welcome.
Love this guide. Super helpful and humorous.
Glad you enjoyed it!
Bra Tips, för en Nybörjare som mej😉 Har Aldrig gjort dem Själv Än. Men jag måste våga prova nu 🤗👍🇸🇪
Or use a scale to get the correct weight
Ya scales are definitely nice. Thanks for watching.
Amen Johnny on 80/20 burger. The last time I used 70/30 was before I had a griddle and it produced so much grease I thought my kitchen would catch on fire! I never buy that now.
Love your videos Johnny. Wish you lived next door, I'd get the beer (and would be happy to taste test!)
Tha ks man, I wish you were close too I'll always exchange food for beer lol.
Thanks Johnny. Need to incorporate that trick of keeping them in refrigerator. Stay hydrated!
You're welcome David.
Awesome video. I'll be using this guide next time I'm in the mood for smash burgers.
Thanks I appreciate you watching.
I tried smash burger last week and I made mistakes that I realized later and this video addressed all of them , I wish I watched it before lol I am going to try again
That just means you'll be ready to go next time man. At the end of the day it's always still a burger and you can't go wrong with that. I"m sure you're next ones will turn out amazing. thanks for watching.
@@JohnnyBrunet I actually tried tonight and it was great. Thanks for great video
@@Wonderscope1 awesome!
glad to see you didnt cheap out on the mayo! nice video, thx!
Thanks! Ya I didn't cheap out this time but I've been known to get the cheap stuff every now and then.
I still haven't had great luck with the ball method, so I just take one pound at a time and pre-flatten, pre-season, and pre-cut it into 6 pieces all on a piece of parchment paper. Then I flip the whole sheet onto the griddle at once and keep pressing them down until it's time to flip, add cheese, and remove. I made 24 burgers for a party last weekend using this method and everyone flipped out at how good it was. A few more little tweaks and I think I'll never have to worry about "meat balls" again. :D
Thanks to you and your emphasis on *timing*, I've really become a very good amateur griddle cook, despite not really following any recipes.
That sounds like a good method as well Nathan, whatever works for you. I'm glad my comments about timing have really helped you. Thank you so much for watching.
Just don't call them smashburgers because they aint lol but Whatever works a good burger is a good burger!
@@vikingrbeerdserkr8406 They're still smashburgers.
@@nathanddrews no they're not. You are just making normal thin patties. Smash burgers Must be balls smashed in a hot pan. Go watch some Burger Scholar sessions with George Motz.
@@vikingrbeerdserkr8406 False.
Making smashers tomorrow, looking forward to using some of the tips.
Sorry for the delay, I hope they turned out great.
Really good spot-on tips. One of the best smashburger vids on youtube. I like the delay on the salt thing. Very few understand the benefit of applying the salt late in the cook!
Thanks so much Mark. I appreciate you watching brother.
My first smashburgers were a success! Two happy accidents: I made them a little too big and tried to make all 12 at once, which made using my bacon press a problem. Oh, and they cooked so fast that I forgot to add the salt and pepper. I got nothing but compliments. Looking forward to upping my smashburger game.
I'm so happy to hear that Katie!!! I've forgot the salt and pepoer numerous times as well because they cook so fast lol. I'm sure the more you do them the better you will get and pretty soon your family will be asking for them every week!
The measuring cup is a great idea.
Hey Johnny, Did you try that mayonnaise cooke on the bun trick? Did you like it? InandOut burger does it on the bun, Mayo on one bun and mustard on the other then toast them
Yes I have done the mayo and I would highly recommend it. It tastes great.
Great tips. Thanks Johnny!
Any time!
If anyone new is trying this and you have difficulty with the spatula sticking to the meat and pulling it up, then there are two things going on. 1) the grill top is not hot enough and the Maillard process is not kicking in, 2) put the flat side of the spatula on the grill for a few seconds and heat it up.
"Pinnch AND Gooo"...got it!😋 Great suggestions...TY!!
You are so welcome!
Thank you so much for the informative video Johnny! Lately I've been making the smash balls 2.5 oz and always double stack. I agree, 80/20 definitely works best. Today I plan on recreating the S'Mac & cheese smashburger with some additions. I've been letting my griddle get to about 425° and I was always wondering about temp. Today I'll try it at 500 degrees. I subbed to your channel a little while back and you definitely have a wealth of knowledge.
Hey I'm so glad you liked the video and I appreciate you watching. What's in the S'Mac & Cheese? That sounds very interesting and I think I would like to try it. Also I really appreciate you subscribing. Let me know how 500 degrees worked for you.
@@JohnnyBrunet It was a burger that the Smashburger restaurant had as a special from February until a month or two ago. It's basically a mac and cheese Smashburger however the Mac is also smashed. I filmed it for point of reference in case you ever want to check it out. Unfortunately on that cook I got the griddle a bit over 450 but nonetheless it came out amazing! The next morning I made a breakfast burger and let it heat up to 500 and wow what a nice sear even though the one at 450 was good The one at 500 totally rocked! Oh yeah and you're very welcome. You have some great videos!
@@JohnnyBrunet oh yeah and the burger that I made I also added onion rings and wanted to see if I could possibly griddle frozen onion rings from Kroger. Tell you what, worked out really well.
@@TheFoodExperience that sounds awesome! I'll definitely have to try that burger. And I've done tots n french fries but not onion rings. Do you have video on your page or is just a private video. I'd love to check it out
Nevermind I clicked through and saw it. I'll definitely give it a watch. Thanks for sharing.
Great tips with reasoning.
Thanks!
I’ve cooked only my second smash burger in my life the other day after watching a quick RUclips tutorial from angus beef channel and then just mixing the technique with how I thought it would work best. I used a cast iron griddle insert for my stove top, prepped 4 oz tightly packed 85/15 ground beef balls, some room temp some cold. Fried diced onions first, then smashed the beef balls over them using a spatula and my hand with parchment paper of course. Made/smashed to 1/4 inch thick patties, seasoned them and grilled for 2 minutes per side. Buns were toasted first and sauce put on them right before making the burgers. It turned out so great, I had to make myself another one right after 😅. I think it comes down to what kind of cook you are and how you like your food, but I followed almost none of your tips and had an amazing result 🙃🤷♂️ Also the original smash burger video on YT didn’t smash their patties to where they have holes in them. 😁 But if you like beef chips instead of patties, that’s another thing ... 🙃 And lastly, I just smashed it a few times getting all the sides with the spatula quite easily, not sure if you knew you could do that 😅🤷♂️
Thanks for the feedback Ivan. Sounds like you made a pretty amazing burger. Nothing wrong with having a second one right afterwards. I appreciate you watching.
Great tips! I see exactly where I have been messing up.
Glad I could help! I give weekly tips in my griddle newsletter. If you're interested here's a link to sign up. Thanks so much for watching.
mailchi.mp/65f7c146d6d7/griddlebook
Damn dude, almost 100k subscribers! Nice job
Thanks man! Ya I'm very lucky, can't believe I'm almost there.
Everybody else can go home, these are the best tips out there.
Thanks Richard I appreciate it buddy.
Great tips! Did them tonight, had big honkin sourdough buns (on sale) so I had to make the burgers bigger.
Mmmm sourdough!!
Thanks Johnny! Great video. My challenge is it's so darn hot on my hands and arms smashing over a 500 degree flat top! Also My smasher (with parchment) always sticks to the burgers and when I pull up it becomes a big mess. Any tips? Thanks!
So my first suggestion would be some of the cotton heat gloves that the bbq people wear under their nitrile gloves. That should hopefully help your hands, not sure about how to help your fore arms.
Try spraying the parchment paper with cooking spray. See if that helps it to not stick.
Dont use parchment paper, just cook the ball a couple seconds on one side, flip then smash(even George Motz does this) also don't lift the spatula off, slide it off gently. 😉
Thanks, you da man! Great tips, can’t wait to try this! 😎👍
I get 6 balls from a pound, roughly 2.5 ounces each (75 grams), and my sandwich is always 2 patties each. Don't forget to really press the edges thin all around when you do the smash so the edges crisp up nice. I always use a slice of parchment when I do the smash as Johnny did here. And a burger press is likely the best option.....most spatulas just aren't strong enough to properly smash a ball without bending. Or lay your spatula flat on the ball and use a wood spoon to help press/smash your spatula so you avoid bending it.
Best tips are a super hot surface and also preparing your buns & condiments before throwing the patties on the griddle. I like the S & P premixed too. Speed is important because they really do cook fast with a really hot griddle.
Nice job Johnny.
Oh ya you always gotta go double patties. Thanks for watching and for all the other good tips.
Actually I’ve had great luck with 70/30 as well as 80/20. I use a kitchen scale and make 2.5 0z since I saw that Freddy’s uses 2 oz. Agreed on the overpack. Especially if you grind your own beef, do not make meatballs and smash them lol. Always great videos Johnny! 🔥
Small town - 3 grocers - I use the available 73/27 vs 80/20 for smash, pub burgers & taco meat - 80/20 for meatloaf.
Tha ks guys I appreciate the tips. And 2.5 might be the perfect size. I've never done them that small but I will have to try.
75/25 to 70/30 is my go too as well, the rule is just never less than 80/20 I just wouldn't go over 70/30
Another great video, thanks. And I’m going to try making some burger sauce tomorrow. 👍🏻
Awesome, I hope it turns out great.
I use a a wide spatula with the burger press on top and twist . I use a piece of foil so it doest stick and works great. I agree with the temp 500 or more
That's a good technique. I'll give it a try with the foil.
Solid tips and i see you have good taste in beer. Juicy Truth is a really good hazy.
Thanks man. Ya I really enjoy the juicy truth in the summer time. Can't wait until the weather gets nice again and I'll have some. Right now I stick to regular truth and some stouts through the winter.
great segment sir. appreciate the tips.
You're welcome, I appreciate you watching.
Sounds bloody marvellous mate👍🏻👍🏻👍🏻😎🏴
Thanks man!
Good info... and entertaining as well... thank you!
Glad you enjoyed it!
i use 85/15 it seems to cook up with an excellent crust as well as enough juicy ness to make a perfect burger.
Worked well for me, too - could not find 80/20 that day.
For smashing, a small-ish cast iron pan works great. Nice weight, wide bottom. Put parchment paper over the ball of meat before you smash it to prevent sticking. You will bet an even smash that is the proper thickness. If you salt the meat before you put it in the fridge it will take out some of the water on the surface, and will provide more taste to the meat. You can still season a bit while it is cooking.
Good idea with the cast iron pan. I've never salted before going in the fridge. I'm going to give that a try. Thanks.
Weird that i watch a video and get nothing new from it but decide to sub anyway... Cheers! (Most of these I figured out on my own or through osmosis of watching other vids make them)
Thanks for watching and subbing.
Great advice about the meat. Another thing is that the buns need to be toasted with the meat grease from the previous burger.
As you say, the bun need to be mostly toasted prior to the meat going on. When you flip the meat then it the to bun on the meat patty. The bun should be toasted almost black and crunchy. It will soften a bit while the patty finishes cooking. The bun will be shiny and hot as heck.
Ya that's a good point about toasting the bun in the hamburger grease. That will add a ton of flavor.
Unless making oklahoma onion burgers. No toasting required!
Can you tell me what ratio you mix your salt and pepper please? Many thanks
Oh man Matt I wish I could tell you that I'm that organized but I am not lol. I usually eye ball it each time but definitely heavier on the salt for smash burgers. That's just my preference. Probably almost 2:1 salt to pepper. Hope that helps, and thanks for watching.
@@JohnnyBrunet I’ll try 2:1 and see how I go! Many thanks
Love your videos, keep up the good work
Thanks so much Dwight, I appreciate you watching.
I did turkey smash burgers last week! They were great!
I've never tried those, I'll have to do that some time.
"Give your sibling a bloody nose." BWAHAHAHA! Great video, guy. Those burgers look amazing!
😁😁😁
I made smashed burgers today on my 3 in 1 cuisanart! Came Out perfecto!
Fantastic!
I love the grease tray location on the camp chef. Is they anything you don’t like about it? Or is there another griddle you wish you had over the camp chef? Great videos!
No nothing that I don't like about it other than it gets a little to hot. But I think most griddles are like that. Thanks for watching.
@@JohnnyBrunet Thats something thats been keeping me from getting one is that they all seem to get too hot...well except for the Weber from what I keep hearing!! Thanks for the content!!
@@NipItInTheBud100 you're welcome. Also I've learned to control the heat by turning off burners and I've made a few videos on it. So if you do get one that gets hot it's not the end of the world.
That was great, i'm gonna check out this video on my screen now then.
Yessss loose is the key word. Usually after a couple three 7 & 7s we be gettin' loose and ready to griddle down.
On the road again, watching your fun time vids from Elkhart, Indiana.
On my way home, thought I'd give Steve a shout and see if I could park in his driveway so I could stop over for a brew or two and couple of those yummy smash burgers.
Great video, very well done. Ummm, I mean the video, not the smash burgers very well done.
Speaking of smashing, all ya'll out there smash the "like" and "subscribe" button before heading off to make smash burgers.
Be well neighbor.
Lol ya a few 7 n 7s will definitely get you loose.