Hello I’m a chef, I like your method of placing the top bun on the burger while it’s still on the flattop. I have a piece of advice for your bun toasting method, I have two bun toasting methods, one, I put 4x as much butter on the flattop as you did. Second method, I use zero butter or oil, make sure the flattop is clean as a whistle, and in one smooth motion, put the bun on the flattop and apply gentle pressure with your hand for 5 seconds, this ensures that the entire surface of the bun is toasted evenly.
I don't understand. You say you use 4x the butter on the flat-top, then you say use zero butter or oil and a clean flat-top. If you're gonna hand out advice that nobody asked for (which, for the record, is a dick move) at least don't contradict yourself.
@@GrimeBot-io7ho thank you for that hahahaha but there is always people who come and make these types of comments and they have no videos to show their skills . I might not be as professional as them but I don’t claim to be. I’m just hearing teaching MY METHOD and hoping general public can use and enjoy a nice burger easily done 🍔😋 and to be honest I get way more nice comments than a few bad ones and that’s the reason I do what I do. Just like the one you left for me. Thank you 🙏
Love the tip about waiting for the juices to bubble up before flipping the burger. Im a new Blackstone owner...its still in my car. Trying to learn before firing it up.
If you smash paper thin you need smaller balls of beef to avoid the pitfalls you mentioned around 2:30. 2-2.5oz is the sweet spot. Double stack 2oz smashburgers (4oz total) are my favorite.
My seasoning goes in the meat when I blend it in a large bowl. Salt, pepper, onion powder, garlic powder, sometimes red pepper flakes and or cajun seasoning. I also add one egg per pound of meat for binder. I never cook on high heat and take them off med done flipping once. Cheese goes on my burgers as they come off the griddle. Melting will start them.
Clarified butter or beef talow. Regular butter burns at high heat. If you like the nutty overtone it's fine but if you're just looking to make it nonstick with butter flavor you go clarified so the milk solids don't burn. Bacon fat also is a nice mix-in. 👍 Also.. Your buns will have a more consistent toast instead of mostly edge if you lightly butter the bun instead of putting the butter on the grill because buns generally aren't perfectly flat. Push down on them slightly after a few seconds. Nice approach on everything else. I agree on not going too thin... 3-4 ounces tops
The biggest thing I learned about my grill was to get a stainless steel cookie cooling rack to put on one side of the grill. I cook my burgers first along with some bacon or beef bacon. Then when they are close to done I put them on the rack to finish, add cheese to melt and stay warm. Then I will clean off the grill, then toast the buns. Once done toasting then I build my burgers while the buns are hot off the grill...
I like Blackstones warming rack best. Its adjustable. You can put on tbe griddle or 4 inches off the top and it can extend the length of the griddle or fir my 28 inch blackstone perfectly without extensions
I think the only thing I would reconsider is using waxed paper on heat because of the tendency for the wax paper to melt or chip. Parchment paper may be more suitable for this purpose since it is more heat resistant. Otherwise wonderful video
The french culinary term for what you describe at 0:56 is "Mise en Place" . It means to have all of your ingredients and tools in prepared and place prior to cooking. I suck at it most of the time.
Cool, good to know! And I gotta admit I’m usually scrambling looking for stuff when I’m cooking most of the time, it’s totally fine. As long as it tastes good right? Happy cooking!
Simple video, thanks! Because of the sugar content, brioche buns will toast twice as fast. I personally use bacon grease (or tallow) to sauté mushrooms/onions. One last note is to add seasoning to the meat prior to rolling into balls. If you like spicy, add some minced jalapeno!
i fired up my blackstone 4 the 1st time this year and tried it.was great only problem was is i brought out the snow hrs later,lol.i cant wait 4 spring.
Very interesting, I may have to get an outdoor frytop. Normally I cook my burgers and toast the buns over charcoal, but that gets old after a few hundred times.
Just started making my smash burgers since we don't have back yards here and just got my iron pan, which is not very popular here also. I will definitely go with your gentle press technique because that's what I did the second time and those burgers were much better than the others. And I love the seasoning, I have all the spices except onion, will definitely try that too. Greetings from Turkey
Great job! I liked the poking holes idea. Releases air pockets and great indicator for flipping. My mouth was watering the entire video. Love my Blackstone!
Great video! We like our Burgers thicker as well so this was a quick way to cook them. I also have a 22 inch Blackstone Adventure so I'm ready for this cold Iowa winter to be over to season it and start cooking outside again! This will be my first cook.
I have to say I am guilty of freezing myself to death for food lol 😂 glad you are enjoying the channel . Let me know what you think when you give these a try
Wow this made my day buddy. Thank you so much. Honestly takes so much time and efforts to make the videos and I want them to be as easy and relatable but tasty 😋 try and let me know how you enjoy these delicious burgers 🍔
Well how did it turn out Rob? Don't leaving us hanging here. Do y'all have covers for these black stones? Also, I'm wondering if the indoor griddle would do just as good. I've got a 22" Presto
Sorry I forgot to get back to you. Your smash burgers were the first thing I cooked on the griddle. Everyone said they were really good. Nexts is breakfast or fried rice. I love this channel thanks for replying folks. Happy grilling.
Great tips in here. I think I will do a 'half smash' during prep, so I can season the burgers before putting them on the grill...where I then can smash them down to your recommended thickness. They look yummy!!
Thank you buddy for the nice comment. Please follow and come back and let me know what you thought of these burgers after you taste them. They come out so delicious but yet simple
Any tips will help. I just ordered a Blackstone 36 inch last night. Should be here in a couple days. Have never cooked on a griddle before so gonna be a lot of learning as I go. Appreciate you sharing the video.
Actually recently I’ve switched over to parchment paper (single) and it peels off much easier than the thick cardboard. I’ve never tried double parchment paper. But when doing multiple burgers when you peel the paper off the paper starts to get sticky. Maybe keep a couple pieces around when they start sticking?
I just picked up the griddle from Sam's "members mark" I cooked breakfast sausage, bacon and eggs on the break in. Now smash burgers are next. Thank you for the video, perfect
Just cook this for me and my lady… now I got a brisket going in the oven low and slow for 5 hours… was very tasty. Followed your advice step by step.. thanks !
Also the reason for paper-thin is to make double cheeseburgers, which has twice the cheese and with a mayo, ketchup, mustard Worcester sauce mix(a little dill pickle relish) and double cheese, you'll be in heaven.
Great video. Direct and to the point. Very informative. I Like the idea of poking holes in the meat to be able to tell when the other side is done...dont have to flip to check. Thanks for not telling us your life story or adding annoying music. I subscribed so I can learn more. Hopefully you still have the channel. Just started using a Camp Chef FTG 600 and I love it
I toast the buns at very beginning before the grill gets very hot to pre invent the butter burning. I turn the grill on and when it just starts to warm up I put the butter and toast the buns this way the buns will be gold and nice.
I'm new to the blackstone, but when I made my smash burgers I just rolled my meatballs in the seasoning b4 I put them on the grill and smashed them. Don't know if it is correct way or not, just allowed me to not have to worry about forgetting to season.
Burgers looked great and props for managing to make so many at once! I've got a question, I've already read through all your comments and can't find an answer (some comments left by people are plain rude, if they don't like your vid they should just move on) anyway, I'd like to know: 1) The first time you say you flip after the juices come to the top, should these juices be red or clear before the first flip? 2) Also, how do you know when the second side of the burgers is cooked and therefore to remove the burgers after you've already flipped them earlier?
@@cooltechno360 I work in a burger joint and the best way to do your burgers is to season them before you put them on the flat/hot plate. Once you have done that you don't need to butter or oil the plate for brioche buns because they are made with butter and will just get soggy to fast, then place the patties on the plate and smash them down and the amount of fat that comes out of the patties will stop them sticking. Depending on your size of the patties it will depend on the time of the cooking, normally 1-2 minutes each side is best, if you flip it to early its not the end of the world just flip back until ready. Steak burgers are still good to eat a little pink inside.
I mean you just made a normal burger which looks delicious btw. Real smash burgers are smashed down twice as much. You will see the griddle thru parts of the meat. And there is reason for that. The cheese will hold it together and you usually make doubles because of the thinness of the patty after smashing it. The whole point is to get a crust on the meat. Good job on these, but technically, it’s just a normal burger. You’re not getting the full Maillard reaction on these.
Yea true since this video I have tried even smashing them more but honesty these ones were way juicier and tastier . Try them and let me know what you think 👍
@@CookwithRon I've had a few smashburgers and they didn't do much for me, until last Thursday night. Went to a place that did them more like yours and it was the best smashburger I'd ever had and very worthy on the burger chart!! Well, it caused me to look at these videos to duplicate it, so that's pretty impressive on my scale!
My first job back in the '70s was Flippin burgers at an icecream joint. We made them almost identical to the way your video does with the exception of the frozen patties we used. We had the best burger in town! I use my Blackstone regularly and it brings back fond memories.
@CookwithRon I agree with you, I make them just like you do. I made them like most people on youtube do, and the crust was good but the meat is too dried out for my liking. Bravo!
I do this on a regular basis just for myself. I am a widower retired and I love hamburgers. Sometimes I will cook up extras and refrigerate them. Not the same as hot off the griddle but still tasty none the less.
Hey Ron, I recently stumbled upon your channel, newly subscribed, and even shared this video with my daughter. Up until now, I've been smashing my smash burgers paper-thin but I plan to try your method. I appreciate your teaching style and how thorough you coach and demonstrate. And by the way, by your regional accent and mannerisms, I suspect you're from my old neighborhood! I grew up outside of Philly ... the "City of Brotherly Shove," yet moved the family down to western NC nearly 30 years ago. Keep up the great work, buddy!
Hey buddy… thank you for your comment. Really appreciate it. I am actually from northern NJ so it’s close haahahah . glad u r enjoying the channel. I promise to post more videos soon
Good video Ron, you can learn new tips all the time. I hold off on the top bun, up here in Rochester NY we like to put topping on, like Hot Meat Sauce, and condiments, along with pickle on the burger or on the side. Top bun will pull cheese off.
True smash burgers are super thin so you get the really great char and use double patties. You need the right ground beef balance of lean to fat 80/20 and make sure your griddle is hot enough so they only cook a min to two max. The smash is about the char, the cheese and the condiments. You made quarter pounders. They look great though. Nice video.
Good tips and I will use the butter technique! If you have a proper burger press you can hold it down metal to metal for longer, the juice doesn't squeeze out this way. Super juicy.
Thank you for the comment and you are absolutely right about the onions just my family who I happened to be cooking for don’t like it. But I will definitely make a video with onions next time 👍
Not too bad for a beginner I guess. Rule number one for a good, tasty crust is to NOT use any oil butter. Ask anyone that’s been doing these for any amount of time and they’ll tell you to start with a dry, smoking-hot surface. When you press them, they will will stick to the surface, which is very important. As far as toasting the buns, I prefer to use clarified butter on the bun directly. This grill is covered in residual burned butter. Not good. I’m not sure why you would want to obscure the meat with a piece of cardboard. You should be able to see what you are doing. A quick, hard press down and slide your spatula off to the side. Your end product looked good.
I put it in high for the most part because I was making so many. For thicker burgers you might want to put it on high for the sear and then low/med after the flip to cook it through on the other side. Works better if you’re just making a couple. Easier to manage the heat when it’s a smaller volume of burgers.
burgers look good!!! but... ??? umm... couldn't you just turn the heat down a bit? (Med-Hi). This will give you time to do all your burgers at once instead of jumping back and forth. you're using butter so you'll still get a good crust and you won't be rushed, or does it have to be on Hi heat? just wondering.
Many smashburger chefs and enthusiasts alike will tell you that you never use oil or butter when smashing. You want that meat to stick as much as possible so it doesn't swell or shrink into a standard griddle patty! That's also why a good scraping tool is so important. If you use a good grind with at least 20% fat, and get your cook surface to around 600°F, you can crush your patties paper-thin and they will still retain plenty of moisture. I do mine crushed and smeared to the point that you can see the griddle through the meat, and anyone who has tried one says it's easily one of the best burgers they've ever had. Never any complaints about dryness. thick, char-grilled burgers are DONE. Smashed 4 Life.
There's nothing you ever need to cook on a griddle over 450 degrees. 600 degrees is completely unnecessary and will only shorten the life of your griddle
Our grill is in the mail! Can't wait! We've been learning a lot by reading comments! What percentage of ground beef is the best for a hamburger?? 80/20 or what?
Hello I’m a chef, I like your method of placing the top bun on the burger while it’s still on the flattop. I have a piece of advice for your bun toasting method, I have two bun toasting methods, one, I put 4x as much butter on the flattop as you did. Second method, I use zero butter or oil, make sure the flattop is clean as a whistle, and in one smooth motion, put the bun on the flattop and apply gentle pressure with your hand for 5 seconds, this ensures that the entire surface of the bun is toasted evenly.
Thank you so much . Will try that next time 👍
I don't understand. You say you use 4x the butter on the flat-top, then you say use zero butter or oil and a clean flat-top. If you're gonna hand out advice that nobody asked for (which, for the record, is a dick move) at least don't contradict yourself.
@@GrimeBot-io7ho he said its two methods, one with much more butter and the second one with zero butter.
@@GrimeBot-io7ho thank you for that hahahaha but there is always people who come and make these types of comments and they have no videos to show their skills . I might not be as professional as them but I don’t claim to be. I’m just hearing teaching MY METHOD and hoping general public can use and enjoy a nice burger easily done 🍔😋 and to be honest I get way more nice comments than a few bad ones and that’s the reason I do what I do. Just like the one you left for me. Thank you 🙏
@@CookwithRon great detailed tutorial thanks.
Everyone (pro or not) has their preferred method and the burgers you produced looked great.
Love the tip about waiting for the juices to bubble up before flipping the burger. Im a new Blackstone owner...its still in my car. Trying to learn before firing it up.
Good luck and you will love it
Hey, how's the Blackstone doing? Is it still in your car?
Haha
😂
Curious why you didn’t go ahead and put the buns on the two without cheese? Any particular reason or is it all about the cheese?
If you smash paper thin you need smaller balls of beef to avoid the pitfalls you mentioned around 2:30. 2-2.5oz is the sweet spot. Double stack 2oz smashburgers (4oz total) are my favorite.
Not to mention he burned mostly everything he did.
@@glorymanheretosleep not to mention you should post your own video.
@@SwampDweller67 You mad, yo?
@@glorymanheretosleep Nah, just pointing out that if you can do better, post your own video on how it's done, "yo".
@@glorymanheretosleep bruh
Nice video and you're good at teaching. I'm gonna try this one at some point. Thanks!
That’s awesome . Glad you found it helpful . Tried to keep it simple and easy to follow
Thanks for the tip on cooking burgers. I didn’t know about putting holes to see bubbles as an indicator to flip it. Thanks!
I hope you enjoy these delicious burgers
JUST WATCH! ! IT WILL HAPPEN WHEN YOU OBSERVE. NO HOLES NEEDED!
just received my 22 blackstone.
great tips.
My seasoning goes in the meat when I blend it in a large bowl. Salt, pepper, onion powder, garlic powder, sometimes red pepper flakes and or cajun seasoning. I also add one egg per pound of meat for binder. I never cook on high heat and take them off med done flipping once. Cheese goes on my burgers as they come off the griddle. Melting will start them.
You're not making smash burgers with the maillard effect.... You're making meatloaf.
@@thooks1234 You can bet mine taste 100 times better than that S you are frying.
What temperature do you have flat top at fit the burgers? They look awesome
He said High Heat but I too am wondering what it would read with a IR heat gun?
@@LuisGonzalez-zo2pl HOT
I love the realist and simplistic vibe you have going on like these recipes are easy for dads to make which is perfect for me lol
Hahahahaha definitely that’s the point. Easy for everyday quick cooking but also delicious 😋. Make sure to share with all the dads you know 👌🍔
No doubt! Well said.
@@Byrdro thank you for the comment and support
I agree. Too many people tend to over-complicate things to make themself look like a the anal retentive chef from the old SNL sketch.
You don’t know how to cook. Give it up already.
excellent, straightforward tutorial for a classic burger
Thank you so much. Please subscribe and check out my other videos
Clarified butter or beef talow. Regular butter burns at high heat. If you like the nutty overtone it's fine but if you're just looking to make it nonstick with butter flavor you go clarified so the milk solids don't burn. Bacon fat also is a nice mix-in. 👍 Also.. Your buns will have a more consistent toast instead of mostly edge if you lightly butter the bun instead of putting the butter on the grill because buns generally aren't perfectly flat. Push down on them slightly after a few seconds. Nice approach on everything else. I agree on not going too thin... 3-4 ounces tops
Too much common sense!
Thanks for the tips
Yeah, my wife did that and had flat buns
Anal retentive chef
Buttered flavored crisco !!!
What a beautiful ingridients! Thank you for video!
Thank you for the support . I hope u get to try these amazing burgers 🍔 😋
The biggest thing I learned about my grill was to get a stainless steel cookie cooling rack to put on one side of the grill. I cook my burgers first along with some bacon or beef bacon. Then when they are close to done I put them on the rack to finish, add cheese to melt and stay warm. Then I will clean off the grill, then toast the buns. Once done toasting then I build my burgers while the buns are hot off the grill...
Thank you 🙏
I like Blackstones warming rack best. Its adjustable. You can put on tbe griddle or 4 inches off the top and it can extend the length of the griddle or fir my 28 inch blackstone perfectly without extensions
Buns have to be last !! Don’t want a crunchy bun
Awesome! Thanks for showing. I'll make sure to copy this.
Thank you for your comment. You will LOVE IT
Great job, finally a normal burger with easy seasoning/process. Can't wait to try it.
Yes please try and let me know what you think. I also have another video where I show how I dress the burger 🍔. Enjoy
The Biden dumb puppet is making it way harder to enjoy burgers like these.
I would of done it with print side up
Totally agree👍🏼
I think the only thing I would reconsider is using waxed paper on heat because of the tendency for the wax paper to melt or chip. Parchment paper may be more suitable for this purpose since it is more heat resistant. Otherwise wonderful video
Terrific video... prep and speed is everything for sure.
Thank you so much for this. I hope you enjoying this 🍔
Excellent. I like that you make them thicker. I’ve found that thinner dry out.
High heat you can crust the outside and keep the inside medium.
Absolutely 👌
Great video thanks for the tips
I like your bun toasting technique and the piercing the burger to allow those air pockets to cook properly. Great job and very easy to follow!
Thank you 🙏 please let me know how ur burgers come out once try the method 🍔👌
The french culinary term for what you describe at 0:56 is "Mise en Place" . It means to have all of your ingredients and tools in prepared and place prior to cooking. I suck at it most of the time.
Cool, good to know! And I gotta admit I’m usually scrambling looking for stuff when I’m cooking most of the time, it’s totally fine. As long as it tastes good right? Happy cooking!
I like the idea of making the burger a bit thicker. Just got my Blackstone and am doing burgers tomorrow.
Simple video, thanks! Because of the sugar content, brioche buns will toast twice as fast. I personally use bacon grease (or tallow) to sauté mushrooms/onions. One last note is to add seasoning to the meat prior to rolling into balls. If you like spicy, add some minced jalapeno!
Thank you so much for the tips 👍👍👍🍔👌
WHY ZERO DUCK FAT?
i fired up my blackstone 4 the 1st time this year and tried it.was great only problem was is i brought out the snow hrs later,lol.i cant wait 4 spring.
I’ve seen some guys spread mayo on the buns,you get a nice brown with that.
Awesome thanks, going to try this tomorrow
Very interesting, I may have to get an outdoor frytop. Normally I cook my burgers and toast the buns over charcoal, but that gets old after a few hundred times.
you need a Blackstone … life changing
Nothing better than burgers smoked on the grill
Looks really good, thank you for the informative video.
Glad you are enjoying and thanks for the nice comment
Just started making my smash burgers since we don't have back yards here and just got my iron pan, which is not very popular here also.
I will definitely go with your gentle press technique because that's what I did the second time and those burgers were much better than the others. And I love the seasoning, I have all the spices except onion, will definitely try that too.
Greetings from Turkey
Hey buddy thanks for the comment. Let me know how it comes out . 🍔👌
Yep, that is fine!
I am definitely trying that. Nice technique and great presentation. Thank you !
Thank you for the possible comment. Easy technique and great taste is my goal . Try it and come back and let me know how it came out . 🍔😛
@@CookwithRon tried tried and tried again. Thank you for this gem. This is the only way I will prepare my burgers from here out. Wow
@@respectfullydisrespectful486 wow thank you for the feedback buddy. Made my day. Glad u are enjoying these … we do too lol 😂
Great job! I liked the poking holes idea. Releases air pockets and great indicator for flipping. My mouth was watering the entire video. Love my Blackstone!
Thank you. These burgers are truly mouthwatering and so amazing. My wife is not a big meat eater and she will have two of these burgers easy 😛
Thank you. These burgers come out so amazing. Try and let me know
likeeee
make them double next time juicy and cheesy
aaaaah great now i,m hungy again .... nice easy recepy and a nice and juicy burger . looks great
Thank you. Glad you enjoyed the video 🙏
Great video! We like our Burgers thicker as well so this was a quick way to cook them. I also have a 22 inch Blackstone Adventure so I'm ready for this cold Iowa winter to be over to season it and start cooking outside again! This will be my first cook.
I have to say I am guilty of freezing myself to death for food lol 😂 glad you are enjoying the channel . Let me know what you think when you give these a try
@@CookwithRon I will I like the channel do you do most of your Grillen on the 22 Blackstone?
Uu8
Very well done, Ron. Looks delicious. Thanks for making this video. Cheers!
Thank you for your comment . I hope you make these and enjoy how delicious they come out
Beautiful. Best demo on RUclips and real time is appreciated. Following this exactly next time, my first few attempts have been fails.
Thank you so much for the positive comment. Please try and let me know how it comes out . I made it super easy to follow👍
Thank you for the video. I loved how you pointed out what to look for in knowing when to flip, that will help me out quite a bit.
Anytime . Please check out our other videos as well
This was an excellent educational video. Thank you for displaying the whole process and explaining throughout. Good job Ron
Thank you so much . More videos will be coming. Check out my other videos as well. Have a great day
To Nicholas S: Good comment and perfect syntax.
@Oxford Winchester he was also giving helpful tips throughout the video, no need to be mad
Wow this is a great looking burger, enjoy your videos
@@johncornell3665 try making these… so easy and so delicious 🤤
I'm a first time griddle owner. I absolutely love this video. I can't wait to try this on my new griddle. Thanks for doing it
Wow this made my day buddy. Thank you so much. Honestly takes so much time and efforts to make the videos and I want them to be as easy and relatable but tasty 😋 try and let me know how you enjoy these delicious burgers 🍔
Well how did it turn out Rob? Don't leaving us hanging here. Do y'all have covers for these black stones? Also, I'm wondering if the indoor griddle would do just as good. I've got a 22" Presto
Sorry I forgot to get back to you. Your smash burgers were the first thing I cooked on the griddle. Everyone said they were really good. Nexts is breakfast or fried rice. I love this channel thanks for replying folks. Happy grilling.
@@robertshea441 well thanks for the quick reply and apology accepted. Ok, what time should be expected for the fried rice?
With any luck it'll be this weekend. How ever it also could be nexts week. I'll keep ya posted.
Great tips in here. I think I will do a 'half smash' during prep, so I can season the burgers before putting them on the grill...where I then can smash them down to your recommended thickness. They look yummy!!
Like your process man, will try, good stuff!
@@Chad81B come let me know how you like it
After watching several videos about making smashburgers this video was the best. Straight forward, simple and I like the idea of doing the buns 1st.
Thank you buddy for the nice comment. Please follow and come back and let me know what you thought of these burgers after you taste them. They come out so delicious but yet simple
@@CookwithRon I have tried smashburgers a few times now and find the burgers flavorful. thanks
Good bun technique! I just bought a 23" x 16" griddle top for my 6 burner grill. Always looking for new ideas!
You will LOVE THESE. Let me know how it comes out
Great job. Looking fwd to more content.
Thank you for the comment . Check out my other videos as well. More to come
Ron, thank you for being so detailed! Fantastic presentation on your way of doing smash burgers.
Thank you for your comment. Glad it was educational and easy to follow 👍. Check out my other videos as well. More to come
Any tips will help. I just ordered a Blackstone 36 inch last night. Should be here in a couple days. Have never cooked on a griddle before so gonna be a lot of learning as I go. Appreciate you sharing the video.
You will absolutely LOVE IT 👌
@@CookwithRon so far have cooked steaks and shrimp and veggies. It was all good. Can't wait to do breakfast. You are right,I love it already.
So could i use doubled up parchment paper between the spatula and patty?
Actually recently I’ve switched over to parchment paper (single) and it peels off much easier than the thick cardboard. I’ve never tried double parchment paper. But when doing multiple burgers when you peel the paper off the paper starts to get sticky. Maybe keep a couple pieces around when they start sticking?
Been thinking but a flattop…..thanks for the tutorial.
I just picked up the griddle from Sam's "members mark" I cooked breakfast sausage, bacon and eggs on the break in. Now smash burgers are next. Thank you for the video, perfect
Yes try it and let me know how you like it. I can eat these burgers all day lol
Hope u seasoned it first
I have never cooked a burger in my life but when I start cooking burgers, I will make sure to do it this way. Thanks!
Let me know how u like it when u do 😄🍔👌
I have the 4 burner Blackstone grill and I love it.If you will put a ice cube on each of your hamburger patties it will keep them moist as they cook.
Burgers look great Ron. I also like a little thicker patty so I was glad to see I'm not the only one who doesn't smash them thin.
Just cook this for me and my lady… now I got a brisket going in the oven low and slow for 5 hours… was very tasty. Followed your advice step by step.. thanks !
That’s awesome thank you so much . Enjoy it with your lady 😋🍔
@@CookwithRon awesome thanks again man
THANK YOU FOR THE TIP ON THE BUBBLE / SIZZELING SHOWING ON THE TOP.. MAKING SOME TOMORROW.. JUST BOUGHT MY FIRST GRIDDLE EVER..
You will LOVE IT . Come back and let me know how they came out. Enjoy 😋
@@CookwithRon TY WILL DO
RON I like your style of cooking, those are the best looking smash burgers I’ve seen so far good job sweetheart. Your friend KATHY
Thank you so much Kathy. I really appreciate the positive comment. Will be working on new videos coming soon . 😊
Where did you get your spatula? It looks perfect
It’s called vomelon from Amazon but I haven’t been able to find the exact one. I have another video reviewing the whole set
Those look great! Although I prefer my smashburgers smashed to the point where there's multiple holes in it due to how thin it is
Thank you for the support 🙏
I will definitely try this method. Thank you.
Also the reason for paper-thin is to make double cheeseburgers, which has twice the cheese and with a mayo, ketchup, mustard Worcester sauce mix(a little dill pickle relish) and double cheese, you'll be in heaven.
This is actually on my list of next videos. I’m going to do ultra thin double cheeseburgers. Maybe have a taste test comparison too. Wish me luck!
@C answer your own question and just try it. Tell us what you think.
@C you can cook a smash burger on any cast iron skillet or even just on a griddle that cost 19 dollars at walkmart.
@@CookwithRon I watched your video. Loved it!
@C Go watch the guy aboves video Cook with Ron. It shows how they are not dry.
Great video. Direct and to the point. Very informative. I Like the idea of poking holes in the meat to be able to tell when the other side is done...dont have to flip to check. Thanks for not telling us your life story or adding annoying music. I subscribed so I can learn more. Hopefully you still have the channel. Just started using a Camp Chef FTG 600 and I love it
@@alb9144 thank you for the positive comment. I will definitely add more videos. Check out my steak videos and other burger videos too
My family loves when I make them 😋
That’s amazing … my family as well.
I toast the buns at very beginning before the grill gets very hot to pre invent the butter burning. I turn the grill on and when it just starts to warm up I put the butter and toast the buns this way the buns will be gold and nice.
The wax cardboard technique, is genius (stealing that one)!!! Also will make those little holes in my burgers next time! Thanks, great video!
that aint wax, its a chemical laden gloss
Really good video, thanks for those tips!
Thank you for the comment and I’m glad you are enjoying this video 👍
Those cheeseburgers looked really good. Great job. Thank you for sharing this. 😎👍
Thank you for the comment. I hope you get to try these and make them they come out amazing 🍔🍔🍔
@@CookwithRon You're very welcome. Thank you! I appreciate your reply. 😎👍
That is a much better explanation than some of those other guys, thumbs up!
Wow thanks for the positive review 👌🍔
I'm new to the blackstone, but when I made my smash burgers I just rolled my meatballs in the seasoning b4 I put them on the grill and smashed them. Don't know if it is correct way or not, just allowed me to not have to worry about forgetting to season.
That works also but when I did it like that with my seasoning, it became a bit too much and too salty
I liked the advice on getting everything ready before hand ,,,I will include onions and peppers .thanks
Burgers looked great and props for managing to make so many at once! I've got a question, I've already read through all your comments and can't find an answer (some comments left by people are plain rude, if they don't like your vid they should just move on) anyway, I'd like to know:
1) The first time you say you flip after the juices come to the top, should these juices be red or clear before the first flip?
2) Also, how do you know when the second side of the burgers is cooked and therefore to remove the burgers after you've already flipped them earlier?
Ron, please could you help me with the above questions, really want to have a got at this but just want to be certain I'm doing it right, Thanks.
@@cooltechno360 I work in a burger joint and the best way to do your burgers is to season them before you put them on the flat/hot plate. Once you have done that you don't need to butter or oil the plate for brioche buns because they are made with butter and will just get soggy to fast, then place the patties on the plate and smash them down and the amount of fat that comes out of the patties will stop them sticking. Depending on your size of the patties it will depend on the time of the cooking, normally 1-2 minutes each side is best, if you flip it to early its not the end of the world just flip back until ready. Steak burgers are still good to eat a little pink inside.
Just followed your instruction sort've to the tee....and man, they came out perfect....Thx again..
Oh wow thank you for update. That’s amazing 🍔🍔🍔👌
I mean you just made a normal burger which looks delicious btw. Real smash burgers are smashed down twice as much. You will see the griddle thru parts of the meat. And there is reason for that. The cheese will hold it together and you usually make doubles because of the thinness of the patty after smashing it. The whole point is to get a crust on the meat. Good job on these, but technically, it’s just a normal burger. You’re not getting the full Maillard reaction on these.
Yea true since this video I have tried even smashing them more but honesty these ones were way juicier and tastier . Try them and let me know what you think 👍
@@CookwithRon I've had a few smashburgers and they didn't do much for me, until last Thursday night. Went to a place that did them more like yours and it was the best smashburger I'd ever had and very worthy on the burger chart!! Well, it caused me to look at these videos to duplicate it, so that's pretty impressive on my scale!
@@mikeconroy2651 you will LOVE these and very easy to make
My first job back in the '70s was Flippin burgers at an icecream joint. We made them almost identical to the way your video does with the exception of the frozen patties we used. We had the best burger in town! I use my Blackstone regularly and it brings back fond memories.
@CookwithRon I agree with you, I make them just like you do. I made them like most people on youtube do, and the crust was good but the meat is too dried out for my liking. Bravo!
Loved the video. Kinda been struggling along on SBs with mixed success. I got a lot of pointers that will help me get better.
That’s awesome glad to hear it
I already wanted a Blackstone before I saw this, but now I want one even more!
Hahahahaah yes I highly suggest it. Let me know if you try these burgers on it and how you like them
Thanks for the demo. Been waiting for an opportunity to do this on my Blackstone. Hard to justify with just me and the Mrs.
Just do it then you will love it and do it all the time hahahaah
I do this on a regular basis just for myself. I am a widower retired and I love hamburgers. Sometimes I will cook up extras and refrigerate them. Not the same as hot off the griddle but still tasty none the less.
@@JWimpy yes even refrigerated ones are good too 🤤
Idk why I find this so wholesome
Hahahaha me too specially when you take that first bite 🍔😍😛🤪
Because it’s real . No ad breaks , no snappy editing. Just real human stuff .
@@mikelanzafame3401 thank you buddy
Prob cause your fat
One of the best videos iv seen.
Thx
Oh wow thank you so much for such positive comment. I’m glad you found it helpful and I hope you get to follow and make some very delicious burgers 🍔
Hey Ron, I recently stumbled upon your channel, newly subscribed, and even shared this video with my daughter. Up until now, I've been smashing my smash burgers paper-thin but I plan to try your method. I appreciate your teaching style and how thorough you coach and demonstrate. And by the way, by your regional accent and mannerisms, I suspect you're from my old neighborhood! I grew up outside of Philly ... the "City of Brotherly Shove," yet moved the family down to western NC nearly 30 years ago. Keep up the great work, buddy!
Hey buddy… thank you for your comment. Really appreciate it. I am actually from northern NJ so it’s close haahahah . glad u r enjoying the channel. I promise to post more videos soon
Awesome video Ron!
Thank you so much 😊
Looks good, I'm definitely gonna try this, and to be honest I'd pay for this if I seen these at a stand. Simple and good
This is the best investment I’ve made hahahaa highly recommend it 👍👌🍔
Good video Ron, you can learn new tips all the time. I hold off on the top bun, up here in Rochester NY we like to put topping on, like Hot Meat Sauce, and condiments, along with pickle on the burger or on the side. Top bun will pull cheese off.
Really nice video! I liked the way you made the burgers and what you did and described it because not much people do that. The burgers looked good 😊
Thank you buddy. Really appreciate the positive comments. I’m only sharing how I make mine and they come out very good. I hope you try and enjoy 😊
True smash burgers are super thin so you get the really great char and use double patties. You need the right ground beef balance of lean to fat 80/20 and make sure your griddle is hot enough so they only cook a min to two max. The smash is about the char, the cheese and the condiments. You made quarter pounders. They look great though. Nice video.
The BEST burgers I have EVER had👏👏👏👍👍👍
This was really helpful, thank you
Thank you for your comment. I hope you try these delicious yet easy burgers
Good tips and I will use the butter technique! If you have a proper burger press you can hold it down metal to metal for longer, the juice doesn't squeeze out this way. Super juicy.
Yes I used to do that as well but now I’m more mindful that the juice needs to stay in
I appreciate the tip on when to flip!
I realize I am 2 years late but great job! Well documented and explained. Have a great Navy day!
Hahahah never too late . Glad u found this helpful. Enjoy these amazing burgers . Actually making some today myself 😋
Pretty simple process and delicious. I use a 'haystack' if thin cut onions and steam a bit. Mmm ...
Thank you for the comment and you are absolutely right about the onions just my family who I happened to be cooking for don’t like it. But I will definitely make a video with onions next time 👍
Delicious!!!
Great video man!! Making me hungry!
Hahaha thank you for the support . Now go makes urself some good delicious burger 🍔
@@CookwithRon I am tempted to after some scotch and a 6 pack at 1 in the morning hahaa
Not too bad for a beginner I guess. Rule number one for a good, tasty crust is to NOT use any oil butter. Ask anyone that’s been doing these for any amount of time and they’ll tell you to start with a dry, smoking-hot surface. When you press them, they will will stick to the surface, which is very important. As far as toasting the buns, I prefer to use clarified butter on the bun directly. This grill is covered in residual burned butter. Not good. I’m not sure why you would want to obscure the meat with a piece of cardboard. You should be able to see what you are doing. A quick, hard press down and slide your spatula off to the side. Your end product looked good.
Thanks for the points… I’ll use them next time 👍
great video, I have a balckstone grittle . I will use your technic . It looked great !!!!
Let me know how it goes …. 🍔 enjoy 😊
Now that is a Burger to die for
Thanks buddy. Really IS AND IS SIMPLE TO MAKE
what setting do you have your griddle at, heat why's? Thanks for the tips btw.
I put it in high for the most part because I was making so many. For thicker burgers you might want to put it on high for the sear and then low/med after the flip to cook it through on the other side. Works better if you’re just making a couple. Easier to manage the heat when it’s a smaller volume of burgers.
@@CookwithRon Awesome, thank you. I just got my first Blackstone and I'm making your burgers tonight.
This is a great video! I’m very disappointed that you didn’t have a proportionally small bun and slice of cheese for that small patty though.
Thank you for the comment . Check out my other videos also.
burgers look good!!! but... ??? umm... couldn't you just turn the heat down a bit? (Med-Hi). This will give you time to do all your burgers at once instead of jumping back and forth. you're using butter so you'll still get a good crust and you won't be rushed, or does it have to be on Hi heat? just wondering.
I love a good steak but sometimes a grilled burger is hard to beat.
These burgers are amazing . My wife doesn’t eat red meat but she will eat 2 of these burgers 🍔 😆😉
Great job, very yummy.
Thank you . I hope you enjoyed it
Many smashburger chefs and enthusiasts alike will tell you that you never use oil or butter when smashing. You want that meat to stick as much as possible so it doesn't swell or shrink into a standard griddle patty! That's also why a good scraping tool is so important.
If you use a good grind with at least 20% fat, and get your cook surface to around 600°F, you can crush your patties paper-thin and they will still retain plenty of moisture. I do mine crushed and smeared to the point that you can see the griddle through the meat, and anyone who has tried one says it's easily one of the best burgers they've ever had. Never any complaints about dryness.
thick, char-grilled burgers are DONE.
Smashed 4 Life.
Dear Vinny: We look forward to your videos. Good day.
@@eddyvideostar god forbid anyone give some constructive criticism, huh? I got nothing to prove to some loser in a youtube comments section.
23 year vet here/ demi chef....that's not always true!! Food is like art, everyone has there on style!
@@elliottf1306: Selassie. Bless. This is true, well written.
There's nothing you ever need to cook on a griddle over 450 degrees. 600 degrees is completely unnecessary and will only shorten the life of your griddle
Our grill is in the mail! Can't wait! We've been learning a lot by reading comments! What percentage of ground beef is the best for a hamburger?? 80/20 or what?
Yes 80/20 and you will LOVE IT
1000th comment congrats
Thank you 😀