The Smash Burger LIE! | The Truth Revealed!
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- Опубликовано: 20 апр 2024
- This video proves the fact that you can make thick smash burgers and they will not be dry and tough! I also prove that smashing a burger will not squeeze out the juices.
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Развлечения
RUclips is packed full of people who have no idea what they are talking about but speak as though they are the worlds biggest experts
Its the same mindset on all types of social media I'm afraid,its not exclusive to just RUclips lol
@@chrisbrown456 No doubt! This is why I've never been on them
Agreed!
Not exclusive to RUclips but only RUclips encouraged it while making it worthwhile financially. The influencer garbage is a RUclips creation. RUclips is a cancer on society.
@@BallisticBurgers Wouldn't surprise me if they are trying to do it with something that is "low fat" also. Saw one promoting a weight loss smash burger, and he was trying to go with a 95/5 lean and then add juices back in through sauce.
The "juice" is rendered fat, and when the ball is cold the fat is semi-solid. How would you ever "smash out the juices" on a cold ball of hamburger? I have heard this from other people including well-known chefs and it's all bogus. A well made smashburger is a beautiful thing. Greg is always my go-to for amazing burgers. Thanks for this video!
Appreciate the comment, brother!
Yeah people are stupid. Smash burgers are top tier.
I’ve seen that video. I generally resent all those “Wrong Way” videos. That one was no exception. So glad you made this video to refute it, Greg.
Thank you, Lew! I don't like those, "You're doing it wrong" videos either. This one pushed some buttons.
You're spot on with this! Heston Blumenthal, 3 star Michelin chef and food scientist who was amongst the people who invented molecular gastronomy, made these experiments as well and he discovered that if you squeeze meat in the first 30 seconds after it makes contact with the griddle it does not lose excess moisture. Only if you press it a minute or more after making contact with the heat, you'll squeeze out all of the juices.
I've seen so many comments on the juices being smashed out, and a couple videos as well. Drives me crazy!
Figured that was just common sense. I mean if you smash meat that isn’t cooked yet, there are no juices created at that point to be squeezed out. Again, common sense, doesn’t take a scientist to figure that out lol.
Hi Man, it's Mike Florence and I really compliment you re your comment here. I'm a seafood chef in the County of Kent, England. I'v e been broadening my skills following Greg's channel for years. OK, I'm also a big fan of Heston and been up to his two venues in Bray many times and studied his book The Fat Duck Cook Book. You really confirmed Greg's view with your clearly explained findings of Heston. Thanks for a really informed comment. And yes, as Heston says, for perfect poached eggs, it's water at 81 degrees and no salt, vinegar or swirling water !!! Cheers Man, Mike.
@@mikeflorence8655 nice to meet you! We seem to be like minded, I'm a chef from Germany and I've been watching Greg for 10 years now to get to know American burger culture! I'm a huge fan of Heston too, and I love his findings for perfect mashed potatoes, heating them to 70 degrees to change the molecular structure before actually boiling them. Really fascinating stuff!
Sometimes the internet facilitates ignorance. Glad you said oh no you ain’t getting off with this😂
LOL! Agreed! Cheers, Chris
Greg. Everything you do is good.. But when it comes to burger, you are the best. 🙂👍🥂.. Cheers ..
Thank you, Dan! Appreciate your taking the time to watch!
@@BallisticBurgers You are welcome. I am a subscriber and I watch all your videos with joy. 🙂
Hi Greg, it's Mike Florence and I trust you and your good lady are well. This is such a needed video. Yep, Let There Be Light and as always You shining it with your meticulous research and masterful presentation. Cheers for now Greg, Mike.
Thank you, Mike! Yeah, I had to do this one! I was kinda' wondering about using footage of his video, but he put it out there.
Greg, you are the Pope of Burger Town. The rest of us are just humble followers. You’ve got the street cred and all the respect from the burger community.
Thanks for everything you do!
Thank you, Brother BTJ!
Agreed on everything you said. Nice job Greg!
Thank you, Brother-Tommy!
I saw that short. I was like... "whatever" and moved on. Everyone thinks they are an expert. Love your vid man! keep ut the good work!
As always another great video you not only give us great food but shine a light on the truth
Man I just learned so much by watching your video. Thank you and God bless you.
Greg, you're our man! Love your channel! From, Napa California
You are my go to authority on burgers. Anytime I invite friends over for burgers I check out some of your videos beforehand for new ideas. Thanks for sharing your burger and BBQ expertise!
I learned this from Alton Brown almost 20 years ago. He said, just like you, that if the meat is raw, there is plenty of space for the water to redistribute throughout the patty when pressing it down. It's when the protein has been compressed by heat that more pressure leads to leakage. Great video, and this is the first time I've seen your new intro. Smashing, no pun intended. :)
Thanks for the video I've learned so much from your channel
Brilliant comparison method. Thanks for posting this.
Thanks for watching, Billy!
I wish you had some sarcasm at 10 mins something, when you were biting into the burger. “It so, so dry, you can't even see it dripping ….” something like that as you see the juices dropping, haha. Anyway great video as always.
this great, thanks for all the different burger varieties. can you share how hot you griddle is? I see the water rolling around when you squeeze it on to clean. I'm curious if the griddle is super hot or just moderate. thx
Thanks for listing all the tools with links to order the products. When are you going to write a burger book for us?!?
You are 1000% right Greg. - I have made 100's of smash burgers (even with very lean beef from my own grass fed cow) - I have never had one that was dry (unless I accidentally overcooked it - but that would stand for anything) - No way is the juice squeezed out of it - If you do it right, as you say.
Thanks for your continuing great content. - Cheers!
Every time I see a burger video from you, I want to run out and fire up the grill! You have been at this a long time, Greg. Keep up the good work!
Appreciate that! Now, get out and grill!!!!
such an undertated channel. tks 4 all
Yes - Cuisenart also makes (or made) a smasher with the sides on it. It'll hold up to 8 oz of ground meat and touch metal to metal all around. They are hard to find though and should not be confused with the flat version. Thanks for another great video!
Yes, my thicker one will press a little more than 80z rim-to-rim. Thanks, Mark!
❤❤❤🎉😂. I’d be proud to eat any smash burger you make lots of love brother thank you for this video
I will have to confess when I was learning I was one of the ones that had the opinion that if you press it it dries it out. I have been educated since. I love my smash burgers especially camping,❤❤ parties etc
Smash burger rock! Cheers!
Good on you for calling this guy out, I recently saw this and knew he was full of it! I've been making plenty of smash burgers lately, if they aren't juicy you just havent gotten your pressing tecnique or patty mix down these are the bomb.
I enjoyed your comparison of the two patties and both of your cooked burgers looked fantastic. The smash burgers that I've been making on my griddle for the last year, using the same method you did on the fist one, are the best burgers I've ever cooked on a griddle or a charcoal, or gas grill.
SMASHIN GR8 cook Greg! Those look GR8!!!
i saw this video too haha, so glad you made this
Now I want a smash burger, except it's 12:30 in the morning and nothing's open.
There aint no wrong way to make a burger. From Mcdonalds, all the way to Moms dry ass meatball, lipton soup laden wonder bread burgers and every thing in between.... All amazing. Edit: these both look fukkin amazing.
Good demonstration, Greg! I would suggest that you do your weights in grams so it is more universal and easier to do the math. Also, the accuracy of the scale is probably +/- 0.1 ounce or +/- 1 g
This was such a good video. Speaking truth and eating good.
Those myths are busted. Great looking smashburgers. Awesome crust on the patties, and they look juicy. Cheers, Greg! 👍🏻👍🏻✌️🍔
I agree with you. BUT if I’m not making ultra thin and crispy smash burgers then I tend to prefer a thick loosely packed and formed patty that you never smash like you do often in your videos. Something about that loosely packed burger with the juices swimming around that is so light and tasty on a thicker patty.
Only pressing the patty when it's hot will squeeze out the juice. When the burger is still cold, smash away. That burger chip the guy made was terrible.
Sup Greg, agree 200%, the actual smash on a griddle, cooks in own fat, and seals in fat. Can't do on a grill, I use 3.5 0z ball, flat round smasher, press and hold..., saw and tried every other hack over time, nothing beats original! I love a 8oz pub burger med/rare, I'll take 6oz, but pub different game, I've never used cupped tho. I still like my burgers, just no bacon, lettuce or pickles...🥺. This and simco's videos made my day, got some blood flow lol. You the man brother, tyvm tc 🍔
Agree! There is no juice to squeeze out until it renders. That’s why we only smash once! Good job!
Cheers, Rick!
You need to make a Hamburguesa Mexicana or Mexican hamburger, plenty of videos on RUclips of street vendors in Mexico preparing them. I would love to see your thoughts on that style of burger
This is very well explained
Great video!
Great information in this video. Those burgers look amazing!
Thank you! Love a good crusty burger!
Greg, is this the same guy that doesn't believe in resting meat?
Loved your video, I am a subscribed fan!
Tried your link for the burger smasherwith the raised lip, ballistic smasher. It didn’t open. Any new link for ordering?
I refer to the Master that is Motz. Beef ball, Salt, Smash, Onions. Flip add cheese, Stack bun and let it ride. Perfection. George Motz is spot on.
Thanks for watching, this wasn't really a recipe video. Just trying to prove a point about smash burgers not loosing all of their juice.
Great looking burgers! What temperature is your griddle at to get the best smash burger?
I'm running medium-high, so high 300s to low 400s?
Good work.
what do you do when the meat is leaking a lot of blood and is very wet before cooking it, you leave it to dry? dry it with a paper towel?
While I'm always down for more Ballistic Burgers, I'm convinced many of those so called outrage videos are purposefully flaming outrage. Thanks for keeping it real
have you ever laser thermometered your griddle? You get SUCH beautiful crusts.
Man...the crusts on your burgers. I'm gonna be dreaming about them until I get my griddle put together.
All I know is that a burger smashed on a hot griddle always ends up being the juiciest I've ever made. People end up eating 2-3 whenever I make them. I think you usually lose more fat and water when you don't smash and seal it.
Greg, great video. Hope all is good....... Mojo
Thank you for making this video. Your fans are really smart and the comment section is on point! Some people just make controversial videos for clicks. Sadly, a lot of people aren't as smart as your subscribers and actually fall for this garbage. Keep up the good work and keep teaching WHY, not just how, to everyone.
Thank you! Yeah, I saw that over 5 million had watched that it I was wondering how many people think like he does now. Cheers!
I'm not going to lie when your video showed up in my feed I had never heard of you. I saw the title of this video and instantly thought oh no another smash burger hater lol but I decided to watch just to see what you had to say. I went in prepared to argue with you. Imagine my surprise upon watching the video and I have to say very nice job on it. Smash burgers are the only burgers I make because of their juiciness, flavor, and that crust. I liked this video so much I've subbed to your channel. Nice work once again
Appreciate the sub and the comment, Justin. Cheers!
You only lose juice if you smash again after the initial smash. I’ve experimented smashing 5 seconds after the first smash and again after the flip. You can see all the fats leaving the patty and surrounding it if smash more than once. If you only smash once, you don’t see anything escaping the patty.
If he suggests you squeeze juices out anyway by smashing, how is it when he handles the smash burger, the juices drip and ooze out? He is contradicting himself completely and fails to make a case. Greg, you are a master at smashing burgers, giving them perfect caramelization and juiciness. Each time I watch, I am awestruck by how consistently and perfectly your burgers look after the flip. I have yet to accomplish this technique as well with perfect crust and hope to get there this summer!
This is super video! Thanks for revealing truth. When I make smashed burgers I get so many negative comments until they try it. After that there is no way back! make more burgers and give us ideas :D thanks
Thank you for watching! There will be more to come!
Gregy the burger master 👑
LOL!
No! No weezin’ the juice.
All I can say if anyone doesn't like a smash burger, they're wrong.. great video 🤜🤛
Quite the cerebral video. I learned a lot and am ready to experiment. I'll eat the fails, too! Well done (or better said: medium rare) :o) :o)
You're the pro Greg, not that hack. Love your videos.
Why do I care about weird RUclips channels? I make my burgers according to your instructions and they are perfect and that's why I appreciate you and your work so much 👍👍👍
I'm more concerned about the people watching that think he's right. Over 5 million views! Thanks for watching!!!
Glad you responded to that video as I hated it as well
I was shaking my head!
Where can I buy the Ballistic Burger smashers? Links are dead...
I would like to comment here, (great video by the way). 350° is hot enough on a flat-top! Also, the burger with the lettuce & tomato on the bottom, well done, so good! Also, pepper, is really good on tomatoes. Good lesson about smash burgers (by the way), even I learned something. 😅 Wow!
Thanks for watching, Jay!
The reason the juices aren't squeezed out of a smash burger is that the fat hasn't had time to render, going from chilled ball, to flat top. If it was then smashed a second time, then yes, you will probably squeeze out some of the rendered fat (along with breaking up parts of the burger). The only way to get a dry burger, smashed or not, is simply to overcook it.
100%! Beef fat renders between 130F and 150F. It's still pretty cool after you stop pressing.
Your videos are great! Please use grams, which is so much more accurate than lbs and ounces and decimal ounces.
I prefer a thick steakhouse burger regardless of whatever anyone says. Great video, and that thick last burger looked tasty!
I’m being bombarded by you and Guga with your burger recommendations. You all need to get together, even Babish, and release one video.
We actually shot a couple videos together last year. I'm sure we can make another happen one of these days. Babish may be a tall order to fill!
Guga recently posted a video claiming that pink burgers have a worse taste and texture. Over to you.
The biggest lie I saw was the double “smash” burger I purchased today at Nationals Ball Park in one of their premium club level restaurants. It was NOT smashed. It was literally a double burger. Everybody seems to use the “smash” in front of burger just to make sales because it’s the “in thing” now.
Greg. I’m interested in some of your Ballistic Smashers but I can’t get the link to work when I click it just goes to a blank page.
I would email Craycort Cast-Iron Grates... I'm not sure when (if) they'll be back. The owner came out with his own press (3 removable thickness rings), but I'm not a fan. It's not comfortable, and the rings tend to come off if you twist the smasher off of the patty. I may try and start selling them myself.
The guy claiming that smash a burger will bleed all the juices out.. but if you REALLY smash the taste is even better is contradiction at best.
First, he don't understand how heat to a raw ground beef work, when you smash the juices are still there at the start as it's raw still.
Second, a crust is good but too thin is well.. too thin we do need SOME meet in the smash.
Greg where can we buy the smashers at??
At the moment they're not available. You could try emailing Craycort Cast-Iron Grates and see if they'll be bringing them back.
great video although for me , "thick" smash burger seems like a contradiction , you either have an actual smash burger or you have a traditional burger you applied some pressure to as many have done for a long time . The idea of a smash burger for me , which I for some reason never see online or any where is not just the crust , which is nice , full of flavour and adds a layer of depth via texture , but , it is the additional benefit everyone ignores , you can make a much smaller , more compact burger that allows for clean eating . You see , in a regular patty that is thick , once you add toppings , it starts to become a big mess between the moisture of the thick patty , the vegetables , and now , not only is it difficult to eat , falling apart , you need massive bites , your mouth is always stuffed , the bun is losing its crisp and breaking down , for me , that is not enjoyable . I enjoy the smash burger for what it actually provides me best , since , I can get a sear on any size burger , that is not the selling point for me , it is that I can have a much smaller burger that is compact enough where I can now also scale my toppings to the burger size , leaving a very clean and mess free eating experience with nice comfortable bites every time that has that crisp of the bun since the patty is not thick and dripping with moisture , neither is the vegetables I scaled to size .
Not only this , I can now eat another burger , or maybe three if they are small enough , giving me the chance to enjoy multiple combinations and variations of my burger without all the above mentioned that would ruin it all , and , without feeling sick after from all the beef and mountains of food I just ate , also , I don't need to stuff 3000 calories into my body just to enjoy a few different styles of burgers . It is the best of both worlds , it is like having something in between a slider and a regular patty.
this is a true smash burger for me at least , and I see it being pointless when people just use the word smash burger , then they make a big burger or stack 4 of them on a bun , to me , that is no longer a true smash as it loses the smash burger benefits the moment you do it , the sear is not the selling point , ANY burger can get a sear , only a smash can comfortably accomplish what I said , even a slider has trouble because it is just too small , a smash is the perfect balance .
enjoy your burgers how you like , just wanted to add this since not a single soul is talking about this factor any where online .
I love both fat burgers and super thin smash burgers!
both are awesome!
After making smash burgers a couple times, I just really prefer a burger cooked over coals. They're good, but for me, they just don't hold up. Still like watching the different videos on them though.
No onions!
Greg, the burgers you made look delicious. The only thing that I'm missing here is onions.
Its raw when you "smash" it. You're not squeezing out any juices to make it dry for the final product
Very nice
Can it really be considered a “smash” burger if it’s almost as thick as a regular flattened burger?
I eat smashburgers in restaurants because that is what they offer, but i do not make them at home. I like them, i just do not like to make them.
I make smash burgers all the time; it's my preferred way, especially in my cast iron. I always get a beautiful crust, and they're always juicy and delicious. The only reason it would be dry is if you cooked it way too long.
Exactly!
Just the editing and VO alone on that tiny clip you showed told me everything I need to know and avoid about that RUclipsr lol
A burger a day keeps the grumpy away🔥👍
100% brother!
Thanks, Greg, for clarifying this false information. IMO a smashed burger done right can be juicy and crispy at the edges at the same time. This gives flavor and texture, so this guy in his short talks absolute bulls...
Bad beef with a lot of water injected before selling is what most supermarkets sell, sadly. This fact influences grilling and flavor. Maybe he is a bad meat guy.
So, can I assume that a Smash Burger is about the sear not the size?
I prefer my smash burger steamed on top of carmelizing onions.
Greg reveals top secret burger files, governments hate him! :P Hopefully you get the joke. :)
Great video. Did you mean .31 lbs and not .31 oz?
3.1 oz. Thanks for watching!
Personally I'm not a big fan of the heavy smashed burger, I want them thin bit not to the point they get lacy. That texture may be crispy but it reads more like American taco meat than a burger patty to me. No matter how I smash it, it is juicy.
I agree with you!
I like to make an onion burger when I make them and that also adds in the juiciness
Onion burgers are one of my favorites!
Smash burgers are my fave. Anyone who says they aren't juicy either made one wrong or have no idea what they're talking about.
Smash burgers are the best, and if done right they are juicy! Well done! Makes me hungry watching. haha
Thank you for watching! Cheers, Brad!
That guy that said u can't make a juicy smash burger doesn't know how to cook
I'm thinking you're probably right!
These "one-minute wonders" are totally missing that the appeal of the smashburger is maximizing the Mailliard reaction to get that tasty crust on a wonderfully juicy burger. The only reason for the dry burgers they get is overcooking, either intentionally or unintentionally. Personally, I trust Greg!
One-Minute Wonders! That's a keeper! Agree with 100%!
How can you smash out all the juices when the fat hasn't rendered yet.
Exactly!
I make smash burgers all the time, and I have never had a dry burger.