Thanks Nate for reinforcing the significance of the iconic smash burger. An absolute mainstay in burger perfection. I make many 3 or 4-oz meat balls and freeze them in readiness for the occasion, be it indoors or outdoors. I use beef from my own cow which is very lean, but mix in 20 % by weight bacon, and the burgs are totally AWESOME!
@@ItsAPartywithNateandCJ Only one last year Nate, but he whole cow. 100% grass fed no chemicals. The ground beef has a beautiful unique taste that I would describe as in between beef and venison - Very lean, thus the bacon mix. I called him "BeefCake!" - lol All in all I ended up with over 400lbs in the freezer for ~$2k CAD (about $1.5K US) - Only $5 a pound for everything from LGB to filet including steaks, roasts, bones to make broth (or for the dog!). I vacuum packed much of it, and am only through about 50% after almost a year, but it will keep a long time in the vacuum packing.
These look incredible! Love the salt and pepper. My husband and I noticed a while ago that we were over seasoning our burgers and have gone back to just salt and pepper and they are soooo much better! Really enjoyed this and we are loving our blackstone!
That is an awesome burger! Its like you were at my place cooking it. Except its snowy here, there are no leaves on the trees, the pool is a skating rink, and that Cutting Board.....damn!!
Looks great! I’ve switched to the Waltwins’s Usual Suspects (salt, pepper, onion powder, garlic powder, accent and Adobo) as my main burger seasoning, and I can’t recommend it enough. It’s great because almost everyone has 4 of the 6 ingredients at all times, and a thing of accent will last forever!
Changing up the style of your videos? Talk over after the cook rather than cook, speak, repeat. You are the only cat on YT that can make a smash burger seem like a sophisticated meal. Keep it up Nate!!! CJ is paying attention 😳😁
Love it Nate! Truly was the perfect smash burger! I noticed you cut the onion in half before you "julienned" (spelling) it. I don't know why I'm not doing that! Thank you! And your backyard looks absolutely picturesque. Enjoy your day Chef Nate! 🌞👏🌴
I just bought my Blackstone Griddle today and looking forward to making smash burgers. I cannot cook AT ALL, so all of this is a bit of a learning stage for me. You say 80/20 beef, anything more than that (70/30, 60/40) is too much fat. My wife always buys lean beef (93/7). I'm wondering how will this effect making a smash burger.
When you build/Assemble a Burger, does the order or placement of the condiments and veggies matter? (Example: Mayo on the bottom, then burger, then cheese, then lettuce, then tomato, then ketchup...)
Blackstone Griddles - Thinking about getting a Blackstone griddle but wondering if I would have any issues with rusting etc... by leaving it in the garage when not in use - I live in Wisconsin so it can get real cold. Hope to hear from you soon. Thanks!
As a Blackstone newbie, what is the best clean up method when making these? Eat first, then clean while griddle is still warm? Just wait until it cools? Clean before you eat? Thanks!
CJ, please have a chalkboard keeping track of how many minutes it takes Chef Nathan to say “myriad”. You can bank on it every episode 😒. Oh, & please “ring it” 👍
Here’s a question. A lot of BBQ peeps are posting vids of them making smoked bologna. Well can we do something with that big roll on the BS or are we pretty well FUBAR ?
Sometimes, ground beef can be water logged and cause that. All protein will contract when exposed to heat, I usually make my patties 20% bigger than my bun so when they contract they fit nicely
Man, that camera man sounds like he just pulled into the truck stop and got some scrapple made out of sexy. Speaking of sexy, FINALLY Nate made something sexy lol. You and I think alike with our smash burgers.
Great job Nate a smash burger is definitely my favorite burger,thanks for sharing this delicious masterpiece.
This channel has made me a Blackstone fanatic, can't get enough of Nate and CJ!
Awesome. We're happy to hear that, Eliot!
Eliot, this cheers is to your honor! 🙌🏼🔔🔔🍻🍻
Thanks Nate for reinforcing the significance of the iconic smash burger. An absolute mainstay in burger perfection.
I make many 3 or 4-oz meat balls and freeze them in readiness for the occasion, be it indoors or outdoors.
I use beef from my own cow which is very lean, but mix in 20 % by weight bacon, and the burgs are totally AWESOME!
Wow! I’ve always wanted to raise my own cattle! How many do you have?
@@ItsAPartywithNateandCJ Only one last year Nate, but he whole cow. 100% grass fed no chemicals. The ground beef has a beautiful unique taste that I would describe as in between beef and venison - Very lean, thus the bacon mix. I called him "BeefCake!" - lol
All in all I ended up with over 400lbs in the freezer for ~$2k CAD (about $1.5K US) - Only $5 a pound for everything from LGB to filet including steaks, roasts, bones to make broth (or for the dog!). I vacuum packed much of it, and am only through about 50% after almost a year, but it will keep a long time in the vacuum packing.
It doesn't get better than grass-fed beef, does it? Thanks for tuning in, Garry.
@@BlackstoneGriddles Love you all and your channel!
The burgers look out-of-this-world, Nate!
Love your insight and the humour that comes with it, makes my day. Congrats and keep up the good work
These look incredible! Love the salt and pepper. My husband and I noticed a while ago that we were over seasoning our burgers and have gone back to just salt and pepper and they are soooo much better! Really enjoyed this and we are loving our blackstone!
Nate...you are the Man. Enjoy your explanations of cooking... sometimes we just don't need the shenanigans. Though they are fun as well.
Well said, Richard.
Hmmmm I don’t know??? Ok, maybe.
No shenanigans here... at least not on camera
Simple yet masterful like a true artiste!
Hightower! Good to see you on here!
Agreed, Stuart.
That is an awesome burger! Its like you were at my place cooking it. Except its snowy here, there are no leaves on the trees, the pool is a skating rink, and that Cutting Board.....damn!!
Glad you enjoyed it 👍
🤣😂 thanks Rob. My wife got that board for me and I love it!
We made this burger today and it was fantastic! Thanks for the great video!
Nate! Nate! He's our man! If he can't griddle it ..... CJ can! Haha! Love these burgers! Know what would make them better? Smoked Cherry BBQ sauce!!
That is a good tip. Thanks, Jack.
Hahaha yea bro!!
No to the first part. Heck yes to the second😂😂
@@ItsAPartywithNateandCJ hahaha I would really love to see that BBQ sauce revisited buddy. That looked so good and I want to make it so bad!
@@ItsAPartywithNateandCJ wait, wait, wait….it wasn’t smoked cherry it was smoked BLACKBERRY, but hey smoked cherry would definitely be the bomb too
Looks great! I’ve switched to the Waltwins’s Usual Suspects (salt, pepper, onion powder, garlic powder, accent and Adobo) as my main burger seasoning, and I can’t recommend it enough. It’s great because almost everyone has 4 of the 6 ingredients at all times, and a thing of accent will last forever!
That’s a nice blend. You can’t go wrong with a classic SPG
That is a phenomenal blend that works with everything.
I came to the comments to say the same thing! That seasoning has really elevated my smash burgers. So so good
I think it’s great that you let CJ speak!
Thanks bro! Agreed 🔔🍻
I guess
Good , simple instructions, use medium low settings for burgers !
Changing up the style of your videos? Talk over after the cook rather than cook, speak, repeat.
You are the only cat on YT that can make a smash burger seem like a sophisticated meal. Keep it up Nate!!! CJ is paying attention 😳😁
🤣😂 yes, yes and also yes
I like to put some A1 steak sauce on the onions as they’re cooking. Wonderful flavor.
Not a bad idea. Thanks, Jeff.
That’s fun! I sometimes do a bit of Worcestershire sauce and brown sugar in the onions.
The Perfect Smash Burger! Good job as always Nate.
Cheers! 🍺
Indeed... maybe a chili dog next🤣😂
Right? Nate knocked it out of the park with this recipe.
Simple is perfect when it comes to smash burgers!!
Simple is almost always better. I think that’s where a lot of new cooks get tripped up. Difficult doesn’t equal delicious. Thanks for watching!
Simplicity is the name of the game. Thanks for watching, Jonathan.
Very informative video. Balance is key.
As in most things, balance is a must
Balance is the name of the game.
This looks so amazing!!
Right?! Nate knocked these smash burgers out of the park.
Thanks Heather! I love these little beauties
Love it Nate! Truly was the perfect smash burger! I noticed you cut the onion in half before you "julienned" (spelling) it. I don't know why I'm not doing that! Thank you! And your backyard looks absolutely picturesque. Enjoy your day Chef Nate! 🌞👏🌴
I feel like it makes for a better end result on the onions. They aren’t as long and are easier to eat without the “stringy” effect.
@@ItsAPartywithNateandCJ Follow your example, I will 😁. Thank you so much for the tip!
Thank you for your continued support, Michele.
@@BlackstoneGriddles My pleasure!
I just bought my Blackstone Griddle today and looking forward to making smash burgers. I cannot cook AT ALL, so all of this is a bit of a learning stage for me. You say 80/20 beef, anything more than that (70/30, 60/40) is too much fat. My wife always buys lean beef (93/7). I'm wondering how will this effect making a smash burger.
Yep perfect ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️👍👍👍👍👍👍👍😀
You can say that again 👍
I concur. Thanks for hanging out!
Great job buddy looks delicious and I bet tastes as well.
They are pretty legendary my friend. Simple and perfect
When you build/Assemble a Burger, does the order or placement of the condiments and veggies matter? (Example: Mayo on the bottom, then burger, then cheese, then lettuce, then tomato, then ketchup...)
Blackstone Griddles - Thinking about getting a Blackstone griddle but wondering if I would have any issues with rusting etc... by leaving it in the garage when not in use - I live in Wisconsin so it can get real cold. Hope to hear from you soon. Thanks!
Add a little Sriracha to that sauce. Won't regret it!
A little bit of heat isn't a bad idea. Thanks for watching, Daniel.
Ooh dang! Now you’re talkin!
We just made these over the wknd. Holy Crap they are incredible.
Thanks for this video
As a Blackstone newbie, what is the best clean up method when making these? Eat first, then clean while griddle is still warm? Just wait until it cools? Clean before you eat? Thanks!
Hey Nate great cook as usual and I love the sauce that you made and will definitely give that a try next time I do smash burgers! 🔥🔥🍻🍻
American cheese, deli style, miracle whip, uncooked Vidalia onion, and of course bacon on a kaiser bun yummy
Everyone has HIS own
I could eat this 5x a week. Soo good
So good. Thanks for tuning in, Jacob.
Me too... prolly shouldn’t... but it’s crossed my mind😂
CJ LIVES!!!!!!!! That was a pleasant surprise to hear you on NaTeS ShOw lol
Haha thanks so much for noticing!
I am so sorry! It won’t happen again.
Amazon has no cooling rack for griddles so where can I find some??
Nate’s beard is on point.
What am I doing wrong to where the edges of the smash burger curls upwards while cooking? Thanks In advance
Now I want one for breakfast!
We support this idea.
Now there's a couple perfect smash burgs! Thanks for another great cook. Since when is CJ allowed to pipe in? 🤣
Any time. Todd. Thanks for watching.
It’s a new era in history.
@@CJ_Frazier 🤣🤣
CJ, please have a chalkboard keeping track of how many minutes it takes Chef Nathan to say “myriad”. You can bank on it every episode 😒.
Oh, & please “ring it” 👍
I’m always ringing in my heart on his set. I think I should get a buzzer for his set 😂
Erroneous... I only use it when it’s important... which is often🤣😂
Oh my ! Be honest ! Aren't there times when you just want to ring CJ's bell with your fist ?? I would.
There’s my bro! Lol great to hear from you Kev!
Yes... and now that you mention it, I will next time we film his show
@@ItsAPartywithNateandCJ You are the best. This next episode will be no doubt THE best ever. Can't wait !!!!!!
Solid ✊🏼✊🏼
Simplicity is key my friend
🔥🔥🔥
Here’s a question. A lot of BBQ peeps are posting vids of them making smoked bologna. Well can we do something with that big roll on the BS or are we pretty well FUBAR ?
Hmmmm.... probably the wrong tool for a large hunk of bologna... maybe smaller slices, quick smoke with wood chips then seared? I’m down to try
@@ItsAPartywithNateandCJ I have faith in you. 😉
Great job…now I want a burger…damn
🤣😂 it happens. Sorry?
Looks like our plan worked 😎
How about the amounts for the sauce
Nate, these smash burgers look great!
Simple and not complicated. Thanks for hanging out my friend!
I like burger 🍔🥓😋😍
My pallet does not like pickles. But I do like the rest.
@5:00 missed op; ‘talk to me goose’ - ring the bell!
Looks so delicious! So magical! So Beautiful!
It will be mine. Oh yes. It will be mine.
Yes, you may have it.
I see what you did there. Nice moves amigo
Two cook eat repeat videos where we hear CJ talk ! It's getting crazy around here.
He has finally become a good enough cook to speak in my presence🤣😂
CJ is finally making his presence known.
Why does my burger patty always shrink once I’ve smashed it??
Sometimes, ground beef can be water logged and cause that. All protein will contract when exposed to heat, I usually make my patties 20% bigger than my bun so when they contract they fit nicely
@@ItsAPartywithNateandCJ thank you sir!
I usually make my Pattie’s about 3oz each, will move up to 4oz to account for shrinkage!
Great videos! 🤘🏻
We second Nate's comment.
excellent explanation and having CJ in the show made the show
We couldn't agree more. Thanks for watching.
That’s what I’m talkin about!
Let’s not get carried away here
George Motz would approve!
I live in Europe and I cannot get american cheese what's the closest cheese I can get to american cheese
Man, that camera man sounds like he just pulled into the truck stop and got some scrapple made out of sexy.
Speaking of sexy, FINALLY Nate made something sexy lol. You and I think alike with our smash burgers.
Smash burgers are a universal truth.
@@BlackstoneGriddles truer words never spoken.
Yeah, that looks pretty good, but it is incomplete. Hatch green chile will make your burger perfect :D
It would be even better with a Martin’s potato roll
Martin’s are a fantastic bun for smash burgers for sure!
Great idea. Thanks for watching, Jonas.
Wow a 6 minute video as opposed to C.J.'s marathon's. 🤔
🤣😂🤣 if all the other loud mouths on his show would shut it, he’d probably have better views
Everyone loves marathons right?!
@@ItsAPartywithNateandCJ touche 😂
Different strokes for different folks. Thanks for tuning in, Ben.
American "cheese"='s Cheeze Whiz in a wrapper. Lol
No way! American cheese is definitely not “healthy” however, it has a place on a smash burger for sure. WAAAAAY better than whiz
To each their own. Different strokes for different folks.
Beautiful burger.looks to good to eat.just kidding 🍔
Definitely my favorite burger. Thanks for watching!
Burger so good it belongs in a museum.
I like this dude, compared to the other guy that try waaaaaay to hard, not Todd or Bruce from swap people!! If you know you know
Glad you enjoyed the recipe, Miguel.
Wait, who are we talking about?!
Not a traditional Oklahoma onion smash burger.
Did we actually hear CJ Frazier? Love ya Nate but we CJ more! Lol
You sure did! I’m bringin sole life back to the show.
Tina, you’re dead to me
Great burgers 🍔 too bad this has been done by everyone multiple times before so original but I got to give you delicious 🤤 talk to me CJ
Common, have you ever heard it explained “Why” smash burgers are awesome?
@@ItsAPartywithNateandCJ you did explain it well I’ll give you that and they also looked delicious I guess I’ll keep watching
Smash burgers are really popular which explains the different iterations. Thanks for tuning in though.
How dare you throw that floppy fake cheese on!!
that bacon and no vegetable is really not balanced