I live in Chicago and went to Schoop's in Tinley Park last week.. Maybe the best burger I've ever had, and I've had many.. The crisp of the juicy meat, soft bun and onions pickles and mustard give it that perfect flavor... Get a double cheese with onion rings and you HAVE to order a Green River to drink.. That's the Chicago Way...
I’ve been going to Shoops since I was a kid. I can’t put into words how amazing they are. They maybe a basic smash burger but that’s what makes them so good.
These simple burgers are always the best to me. I could eat 4 of those right now! That smashing technique is very similar to Steak N Shake's method where you plop it down for only a few seconds to render a little fat, then flip and smash. Really stops the spat from sticking to the meat while smashing. Great video Greg!
Thanks so much. I grew up in NW Indiana and Schoop's has always been my favorite burger. I live in FL now and miss it dearly. The closest thing I find to it down here is Steak and Shake. They gave you SO much fries too (more than Five Guys).
Very interesting burger Greg, doesn't look like much but, as you said, it's about emphasizing that delicious, crispy, caramelised burger itself. Great video mate, always enjoy the shout outs and trying new things
Got all excited when I saw this. I grew up on these. Greg's video is pretty well on point. If he had some Green River soda, it would have been the only thing to complete the experience.
For those of us that live in apartment complexes, I think it might be a cool idea if you could do an episode on how to cook burgers inside on the stove top.
I would think that you could do this one easily in a cast iron pan on the stovetop. Just get the pan really hot first. Get some cross-ventilation if possible and disable your fire alarm in case of a little smoke. A ziploc bag over the thing and held securely with a rubber band will usually accomplish this; just remember to remove it after you finish your burger.
You should give it a go! You'll be pleased with the results. I like to season my cast iron with bacon grease (I put bacon on my burger so it works out) before throwing down the patties. The cast iron is a good choice because of how hot it can get. You don't need to cook the burger for too long. I usually flip it after about a minute and a half to two minutes (depending on how it looks) for each side. The only thing with the electric range is it might take a little bit longer to heat the cast iron up, but i'm sure it'll work just fine. I usually get a lot of steam coming off mine so I tend to keep a fan handy too, unless that doesn't matter much for you. I personally love it when my house smells of burgers. I also tend to toast my buns on the cast iron too, which I do really quickly because it gets so hot.
on electric tops, in my experience, goes best this way: 1. make sure your cast iron is well cured (if you are not sure search how to cure cast iron) 2. then heat up the top on max heat, and wait till it gets REALLY hot before putting the cast iron on top 3. once the cast iron is on top wait till it heats up till it starts to smoke lightly 4. a few drops of oil (never olive!) and do the burger of your liking --- DON'T FLIP THE MEAT TOO OFTEN: on a cast iron that can break the burger 5. after flipping let it caramelize a little and then turn down the heat to med/med-high and finish cooking any other way and the burgers would stick heavily to the cast iron
This recommendation seriously freaked me out, I was only just thinking about putting the exact same combination of toppings on a burger earlier. I've got some relish which I use for special sauce although I've never used it straight up on a burger, when thinking what it would go with I came up with the exact same combo of mustard and onions. I come upstairs to watch some RUclips and this is the first video I put on. Nuts!
As a long time cook at schoops, this is a really well done copycat, but what I noticed is that you didnt put as much emphasis on the edges, and while you did have some edges ours is much more pronounced. Typically what we do is use much smaller trowels. Thank you for showing this and hopefully it definitely increased our business
It comes down to technique. Pushing out the edges and turning the spatula around the edge of the burger to get the crisp edge and the glassy top. If you've ever cooked at a Schoop's you can do it in your sleep.
First watch and subscribed. Really love that you keep it simple and straightforward. Also find it great that you contact the restaurants...never heard of anyone else doing that. Great job!
I just looked schoops up and I see they closed all of them but one in my home state of Indiana. Yeah, that sounds like an American favorite. Shows how much you know.
It’s 02:32 here and I just got home to watch that video! I need to stop doing that at this time of night. Now my mouth is watering and have nowhere to go to buy the ground meat. Got stop watching your videos at this ungodly hour Greg 😱😱😱. Guess I’ll have to the butchers first thing this morning. 😀😀😀 Great video! Looks great!!! Gonna try it out in a few hours.
As someone who worked at Schoops for a couple years, glad you got the trowel right. But, the trowel is more angled. Also a mickey doesnt have cheese on the bottom, its both pieces rotated 45 degrees
Really awesome looking burger. I don’t think I’ve ever had relish on a burger but I’m sure gonna try it! Perfect mix of flavors with the mustard and onions. Of course, that burger is the magic! Love the smashing technique. I normally place them on the Griddle and then let them sear, then smash them. This was a flip then smash... interesting ....
Illinois / Indiana... ROAD TRIP! Actually, I *will* drive over a hundred miles for a Tastee sometime this spring. Our location (the original) closed a few years ago, and I'm jonesin' for one. Gotta get up there before it too, closes. In the meantime, I guess I need to smash down on something right here. See what all the shoutin's about. Another great video, Greg!
Take a 1/3 cup measure packed with room temp beef. Drop the puck on a hot grill and use the flat bottom of a moisten pan and smash the burger 1/4" thick or less and a slight twist to release the burger from the pan. Let it grill for 1min 30 seconds, season the top side with your choice of seasoning, flip and grill only 30 seconds on the other side. You get around 6 burgers from a pound. Remember to toast toast those buns on the grill at the same time with a little butter or mayo.
Another good burger. Love the cut off brick layer's trowel used as the smash tool. It's lunch time,,I'm hungry, and watching this. Like Rus said, I could down several of those right now. Enjoyed
I live here in Indiana, I love Schoop's , always wondered how they did that, great video as always , keep up the great work, Merry Christmas to you and your family
Hey Greg, great video,as always! One picky little thing, the browning of proteins is the Maillard Reaction, not caramelization. While the flavors are similar, Maillard is actually a lot richer and more complex. It's really worth learning about, and will make you a better cook as you learn to control it.
Excellent smashing technique Greg :-) That Mickey Burger looks beyond delicious :-) This my friend gets an Extra "BIG" thumbs up and right into my CULINARY playlist :-) Now I'm hungry,thanks a lot lol :-) Thank you for doing the Squeez Inn Burger years ago per my suggestion :-) ROCK ON!!!!!!!
Oh man I always loved Schoops burgers but have not had one in almost 10 years. I am longer anywhere near any of their location but will give this a try for sure.
There is (or at least used to be) one somewhere near Winter Haven, Florida too. Which is strange, there were a couple other restaurants around that area that were normally only in specific regional locations like Skyline Chili, but had a single location in Florida. Also if you go they have an old drink called Green River in the soda machine, it's a kind of weird tasting Lime drink.
Greg one of the classics from SoCal, which only has 1 restaurant left in Sherman Oaks (Van Nuys Blvd/Ventura Blvd) was Hamburger Hamlet. They used to have a place on Sunset in Beverly Hills, and one in Newport Beach, but they look like they are closed, or not listed on the web site. The #15 was my favorite, sautee'd mushrooms in a wine sauce sour cream and chives with some fried (very thin) onion rings over the burger on a toasted bun. Was one of the classiest burger places, the lobster bisque was my wife's favorite when we lived in SoCal...Have you heard of Hamburger Hamlet?
BTW, the one in Sherman Oaks was remodeled after the Northridge earthquake in the early 90s, they changed the menu and most of it is different. What a shame, was one of the most upscale hamburger restaurants in it's day. SoCal is the home of hamburgers! :)
Another fine burger, Greg!! Sometimes simple can be more difficult to pull off than a more complex recipe because less is going on, everything has got to count. Now, I’ll take two with a strawberry milkshake! ✨✌️✨
Greg, have you ever measured the temp of the griddle surface? Curious on how hot it gets...looks hotter than what I get with mine, and your results are better. Thanks!
A Mickey always gets both slices on top, at least in HQ in Munster. I have been eating them all my life. Get that at lunch with a Green River or a Green River Shake/Malt and you probably don't need dinner.
Yiorgarra It's fire and safety regulations. We have them in Canada. If someone can go to a city park that has fire boxes, that is a good substitute. We have them where I live in Canada.
Awesome, i've been waiting for this. The schoop's that used to be by me, Neal Schon from Journey would go there when ever he was in IL. i guess he was friends with the owner there or something
I would like for you to get some info on a burger joint in Memphis, Tennessee called Dyers Burgers. It is famous for a burger that started in 1912, by a man named "Doc" Dyer. It is the only burger that is fried in a cauldron of grease that goes back to the original in 1912. One of the best burgers I have ever had and very basic in condiments.
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I live in Chicago and went to Schoop's in Tinley Park last week.. Maybe the best burger I've ever had, and I've had many.. The crisp of the juicy meat, soft bun and onions pickles and mustard give it that perfect flavor... Get a double cheese with onion rings and you HAVE to order a Green River to drink.. That's the Chicago Way...
Most definitely a Green River! I grew up in Lansing, Illinois just across the border from Munster, IN home of the second original Schoop’s is located.
We kind of love the basic burger - really let the taste of the beef shine through!
That looked yummy like Schoops. You nailed it.😊
I’ve been going to Shoops since I was a kid. I can’t put into words how amazing they are. They maybe a basic smash burger but that’s what makes them so good.
Love Schoops burgers one where I used to live Hobart, Indiana
Wow, that really is the ultimate smashed burger! Your burger copycat series are amazing, I really look forward to them!
These simple burgers are always the best to me. I could eat 4 of those right now! That smashing technique is very similar to Steak N Shake's method where you plop it down for only a few seconds to render a little fat, then flip and smash. Really stops the spat from sticking to the meat while smashing. Great video Greg!
I thought Steak and Shake too
Agreed, now I know how steak n shake really smashes! Great copycat 👍
Steak N Shake is generic compared to this, remember the Smash Burger came from Chicago/Midwest before it was even called a smash burger.
I love simple burgers like that. It's all about quality ingredients and cooking technique. You certainly nailed this one!
I have had hundreds of Schoops burgers since I was a kid in Calumet City. The Mickey has two slices of cheese on the top patty.
Finally!
Thanks so much. I grew up in NW Indiana and Schoop's has always been my favorite burger. I live in FL now and miss it dearly. The closest thing I find to it down here is Steak and Shake. They gave you SO much fries too (more than Five Guys).
Very interesting burger Greg, doesn't look like much but, as you said, it's about emphasizing that delicious, crispy, caramelised burger itself.
Great video mate, always enjoy the shout outs and trying new things
That is a hell of a burger flipper - I love how the beef folds over the bun - Great burger!
This is classic for me, getting back to a basic burger is grand.
Nicely done Greg.
I grew up just outside of Chicago.. Schoop's was a special place my dad and I would go grab a burger.
I could just imagiane...
Got all excited when I saw this. I grew up on these. Greg's video is pretty well on point. If he had some Green River soda, it would have been the only thing to complete the experience.
Anyone who really grew up on shoops would call it pop not soda just sayin lol
Thanks for sharing the tip on making the SMASHER, very nicely done. Burger looks scrumptious.
For those of us that live in apartment complexes, I think it might be a cool idea if you could do an episode on how to cook burgers inside on the stove top.
I would think that you could do this one easily in a cast iron pan on the stovetop. Just get the pan really hot first. Get some cross-ventilation if possible and disable your fire alarm in case of a little smoke. A ziploc bag over the thing and held securely with a rubber band will usually accomplish this; just remember to remove it after you finish your burger.
Do it with a cast iron skillet! That's how I do it!
I do have a cast iron skillet. I'll give it a go. I'm just afraid that smashing on my electric range is gonna mess it up somehow.
You should give it a go! You'll be pleased with the results. I like to season my cast iron with bacon grease (I put bacon on my burger so it works out) before throwing down the patties. The cast iron is a good choice because of how hot it can get. You don't need to cook the burger for too long. I usually flip it after about a minute and a half to two minutes (depending on how it looks) for each side.
The only thing with the electric range is it might take a little bit longer to heat the cast iron up, but i'm sure it'll work just fine. I usually get a lot of steam coming off mine so I tend to keep a fan handy too, unless that doesn't matter much for you. I personally love it when my house smells of burgers.
I also tend to toast my buns on the cast iron too, which I do really quickly because it gets so hot.
on electric tops, in my experience, goes best this way:
1. make sure your cast iron is well cured (if you are not sure search how to cure cast iron)
2. then heat up the top on max heat, and wait till it gets REALLY hot before putting the cast iron on top
3. once the cast iron is on top wait till it heats up till it starts to smoke lightly
4. a few drops of oil (never olive!) and do the burger of your liking
--- DON'T FLIP THE MEAT TOO OFTEN: on a cast iron that can break the burger
5. after flipping let it caramelize a little and then turn down the heat to med/med-high and finish cooking
any other way and the burgers would stick heavily to the cast iron
There's something about a thin patty seared like way that makes such a great burger, looks killer Greg!
This recommendation seriously freaked me out, I was only just thinking about putting the exact same combination of toppings on a burger earlier. I've got some relish which I use for special sauce although I've never used it straight up on a burger, when thinking what it would go with I came up with the exact same combo of mustard and onions. I come upstairs to watch some RUclips and this is the first video I put on. Nuts!
As a long time cook at schoops, this is a really well done copycat, but what I noticed is that you didnt put as much emphasis on the edges, and while you did have some edges ours is much more pronounced. Typically what we do is use much smaller trowels. Thank you for showing this and hopefully it definitely increased our business
Thank you for the feedback! I guess practice makes perfect! Looking forward to checking out Schoop/s in person one of these days.
It comes down to technique. Pushing out the edges and turning the spatula around the edge of the burger to get the crisp edge and the glassy top. If you've ever cooked at a Schoop's you can do it in your sleep.
First watch and subscribed. Really love that you keep it simple and straightforward. Also find it great that you contact the restaurants...never heard of anyone else doing that. Great job!
Sometimes simple is the best way! Rocking burger!
Another fun video! Thanks, Greg
what is so "FUN" about this video exactly? Are you releasing endorphin's watching this guy cook or something?
I have tried some of the recipes Greg uses and enjoy cooking outdoors. It will be fun to try.
You need to redact your last statement. This didn't answer my question, are you releasing endorphin's watching this man cook?
My next visit to Chicago I'm going to eat that burger. Chicago has got so many great American eats!
I worked at Schoops many years ago. You are right on.
The crust is the secret. It can only be achieved on a flat top griddle. Well worth it! Good jog Greg.
I just looked schoops up and I see they closed all of them but one in my home state of Indiana. Yeah, that sounds like an American favorite. Shows how much you know.
It’s 02:32 here and I just got home to watch that video! I need to stop doing that at this time of night. Now my mouth is watering and have nowhere to go to buy the ground meat. Got stop watching your videos at this ungodly hour Greg 😱😱😱.
Guess I’ll have to the butchers first thing this morning. 😀😀😀
Great video! Looks great!!! Gonna try it out in a few hours.
As someone who worked at Schoops for a couple years, glad you got the trowel right. But, the trowel is more angled. Also a mickey doesnt have cheese on the bottom, its both pieces rotated 45 degrees
Schoops and smash burgers are crap.
Really awesome looking burger. I don’t think I’ve ever had relish on a burger but I’m sure gonna try it! Perfect mix of flavors with the mustard and onions. Of course, that burger is the magic! Love the smashing technique. I normally place them on the Griddle and then let them sear, then smash them. This was a flip then smash... interesting ....
Illinois / Indiana... ROAD TRIP! Actually, I *will* drive over a hundred miles for a Tastee sometime this spring. Our location (the original) closed a few years ago, and I'm jonesin' for one. Gotta get up there before it too, closes. In the meantime, I guess I need to smash down on something right here. See what all the shoutin's about. Another great video, Greg!
WalMart has added ground prime rib patties. They are very good. You get 4 nice patties for $7. Makes good chili and spaghetti, also.
Take a 1/3 cup measure packed with room temp beef. Drop the puck on a hot grill and use the flat bottom of a moisten pan and smash the burger 1/4" thick or less and a slight twist to release the burger from the pan. Let it grill for 1min 30 seconds, season the top side with your choice of seasoning, flip and grill only 30 seconds on the other side. You get around 6 burgers from a pound. Remember to toast toast those buns on the grill at the same time with a little butter or mayo.
Sometimes simplicity is always better than something extremely fancy.
Nice and simple. Looked like a burger I would want.
I used to go to the one in Chicago Heights and got the triple cheeseburger. 2 meals for me. The relish is so good on it
I'm so glad that you showed how to do that awesome cheese burger
Schoop's is my favorite burger.
Gotta make this one soon. Very simple, but sometimes that's all it takes.
Never heard of Schoops but that burger certainly looks good. I like the crust on the burger as that adds a lot of flavor. Great burger. Cheers.
Another good burger. Love the cut off brick layer's trowel used as the smash tool. It's lunch time,,I'm hungry, and watching this. Like Rus said, I could down several of those right now. Enjoyed
I live here in Indiana, I love Schoop's , always wondered how they did that, great video as always , keep up the great work, Merry Christmas to you and your family
Hey Greg, great video,as always! One picky little thing, the browning of proteins is the Maillard Reaction, not caramelization. While the flavors are similar, Maillard is actually a lot richer and more complex. It's really worth learning about, and will make you a better cook as you learn to control it.
Excellent smashing technique Greg :-) That Mickey Burger looks beyond delicious :-) This my friend gets an Extra "BIG" thumbs up and right into my CULINARY playlist :-) Now I'm hungry,thanks a lot lol :-) Thank you for doing the Squeez Inn Burger years ago per my suggestion :-) ROCK ON!!!!!!!
Oh man I always loved Schoops burgers but have not had one in almost 10 years. I am longer anywhere near any of their location but will give this a try for sure.
There is (or at least used to be) one somewhere near Winter Haven, Florida too. Which is strange, there were a couple other restaurants around that area that were normally only in specific regional locations like Skyline Chili, but had a single location in Florida. Also if you go they have an old drink called Green River in the soda machine, it's a kind of weird tasting Lime drink.
Love Schoop's. Thanks for the video. I plan on using this technique for our BBQ 😘
I love it! Great looking burger Greg.
Now you're in my neck of the woods greg! Great job As usual!
Cheers, trying this one tonight. Nice!
This looks great and it's definitely an Illinois/Indiana style burger. Great stuff
Greg one of the classics from SoCal, which only has 1 restaurant left in Sherman Oaks (Van Nuys Blvd/Ventura Blvd) was Hamburger Hamlet. They used to have a place on Sunset in Beverly Hills, and one in Newport Beach, but they look like they are closed, or not listed on the web site. The #15 was my favorite, sautee'd mushrooms in a wine sauce sour cream and chives with some fried (very thin) onion rings over the burger on a toasted bun. Was one of the classiest burger places, the lobster bisque was my wife's favorite when we lived in SoCal...Have you heard of Hamburger Hamlet?
BTW, the one in Sherman Oaks was remodeled after the Northridge earthquake in the early 90s, they changed the menu and most of it is different. What a shame, was one of the most upscale hamburger restaurants in it's day. SoCal is the home of hamburgers! :)
Looked amazing!
good job. good presentation. short, sweet, to the point.
Schoops burgers are awesome, I know I eat them every once in awhile. thx, for the video!!!!
I'm driving my kids car home in 2 weeks along I-80 back to Cali! Guess I'll be making a Schoop's stop!
Have you thought about doing a DQ Flamethrower?
*AWESOME BURGER*
Another fine burger, Greg!! Sometimes simple can be more difficult to pull off than a more complex recipe because less is going on, everything has got to count. Now, I’ll take two with a strawberry milkshake! ✨✌️✨
I love your videos. This is another great looking burger. Cheers Greg.
nice simple great burger!!! as always
Don't worry about doing your burgers better than the restaurants. All the best.
Great looking burger Greg! Great video!
Have one in my local mall... Never tried it, might give it a shot.
Ooh never heard of a schoops burger before Greg, that looks awesome.
I am lucky enough to have a Schoops by my house! Great burger! But you have to like a crispy burger!
That looks awesome!!! 🤤🤤🤤
I'd like to make one of those burger flippers. Which brick layers trowel do you start with? There are so many sizes to start with.
Greg, have you ever measured the temp of the griddle surface? Curious on how hot it gets...looks hotter than what I get with mine, and your results are better. Thanks!
Great vid. as always Greg, are you going to start/bring back the beer reviews? I always liked that and gave me ideas for beer to try.
....And, I'm off to the Builders Merchants tomorrow to buy a Brickies Trowel!
looks fantastic
A Mickey always gets both slices on top, at least in HQ in Munster. I have been eating them all my life. Get that at lunch with a Green River or a Green River Shake/Malt and you probably don't need dinner.
Love your videos man.
Hey Ballistic BBQ will you do a Q&A video if people ask the questions?
fcukugimmeausername
Yes!
Greg you rock keep doing what you're doing hope to see new videos soon🤘
I think i will try that out today. Looked just great. Thx for the upload :-)
I love me some Schoop's! Now ai have to go and get me one lol
Good looking burger.
I Came over and subscribed from Rich's River Smokers West Virginia. Love your videos
i live in indiana. never heard of this place. i definitely gotta go!
Great job Greg!
Awesome video as always! Once again making me wish I lived somewhere where a BBQ could be a viable option!
Yiorgarra Municipal regulations may have restrictions. Building managers would not agree with them either, unless they are gas/propane grills.
Yiorgarra It's fire and safety regulations. We have them in Canada. If someone can go to a city park that has fire boxes, that is a good substitute. We have them where I live in Canada.
looks great Im gonna have to try it this week , thanks
THat is a fantastic looking burger, Greg. I am going to try this one for myself. Nicely done! :-)
That would make a awesome double or triple burger.
Awesome, i've been waiting for this. The schoop's that used to be by me, Neal Schon from Journey would go there when ever he was in IL. i guess he was friends with the owner there or something
If you ever come by Montreal, you should hit up Dic Ann's and get a cheeseburger with that house hot sauce.
I love this place
I would like for you to get some info on a burger joint in Memphis, Tennessee called Dyers Burgers. It is famous for a burger that started in 1912, by a man named "Doc" Dyer. It is the only burger that is fried in a cauldron of grease that goes back to the original in 1912. One of the best burgers I have ever had and very basic in condiments.
Great job Greg! (as usual)
Looks great, Greg! We have dariette places here that make them just that way. Great video, my friend.
YESSSSSS! GOOD LOOKING BURGER!😃👍👏
Schoops burgers are amazing though I reccomend it if you ever go to Chicago. 👍
Great video...I'm gonna have to give it a try...thank you
great job looked like an awesome burger
So, did you "make" that spatula - actually modify a trowel? Think I need one - just like that, and a couple more for my kids use. Please advise......
Reminds me a lot of Steak n' Shakes burger patties, except that burger looks 10x better than theirs.
great job as always
I wish you'd do a video describing how you made that turner :)