I’ve made hundreds of smash burgers many different ways. Great video. The only rule I have, personally, is it has to be seasoned with Holy Cow if at all possible. That’s my go to secret weapon on smash burgers. Love the videos, you’ve taught me so much and I’m yet to try a bad meat church product!
The trick of onion burgers back in early days at Hamburger Inn in Ardmore, Oklahoma was he poured a bit of beef tallow over the meat once smashed. That was the secret. These look great
Dennis, Thanks for the trip down memory lane, as a former Ardmoreite myself I've had my share of Hamburger Inn onion smash burgers back in the 60's and 70's. According to my dad, another thing the cook would do is to smash the patty so thin that it only had one side. Ha Ha.
Thanks for the video. I got my first Blackstone Griddle and made my first Smash Burgers after watching this. They were the best I have ever made! My wife and kids want them for lunch tomorrow!
Bout to cook up some smash burgers for the family just doing my homework. I can never go wrong following you. Thank for all you do I'm looking forward to your next video.
Recommendation for the onions: Throw some salt on them after slicing and put them in a bowl for a few minutes. It will suck all the moisture out of them and you can squeeze out any remaining water left. It makes it super crispy.
Matt, I love the smash burgers on the griddle. Got a recommendation for you. Next time you do the buns use mayo instead of butter. It's amazing, and cooks so much better than butter. It makes a gorgeous crust that's buttery goodness! Seems weird, but you'll never cook buns with butter again.
I have yet to try Mayo instead of butter. Thanks! Burger sauce. Dollop of Mayo. Dollop of dijon.. A decent squirt of ketchup. Fine dice of shallot. Fine dice of kosher dill pickle. I also grill my onion separate. I like the patty directly on the cast iron. No hate. Smash burgers are the bomb!
I know a lot of people like mayo instead of butter. I tried it once and my family and I decided to never do it again. I know it's popular but not here. Have a great day all.
I love seeing how everyone makes smash burgers different. I usually go razor thin and high heat but i am definitely going to try a thicker smash to make it more traditional burger size. Awesome video as always Matt. Cant wait to see more griddle based videos
Only thing make sure you put your onions on top, not on bottom. Putting on bottom you wont get a nice crust, which is the whole point of a smash burger.
Nice.. I do the onions a little thicker and cook them separately and I season the onions with Honey Bacon BBQ so that they are extra sweet and counter the salt/pepper in the burger.. even tastes good with turkey meat. Great stuff!
I ordered my LOCO the day I saw the BBQ fried rice video. It’s finally arriving tomorrow! My first cook is going to be smash burgers, so the timing of this video was awesome! Thanks Matt, keep doing you!
I agree. You can certainly start with smashing a burger directly on the grill but I prefer the taste of the meat cooking over the onions at the beginning.
We think alike another great burger, it's a video on RUclips called "Cooking in Finland" and once in there channel type "Burger". This guy a professional Chef which he uses a bit of beef liver for umami flavour. He is the reason for me to use paper thin onions. Great video, big fan and this is just ideas for better burgers. Peace.
I'm sorry, I came here for the awesome quality cooking that you always provide, but I have to cast aside my maturity here for one second and quote at 1:38 : "Plop.. these bAlls on top!" Hahaha!!!
Matt! I love the videos! I got a crazy idea for you. This one might be a little extra BUT I'd love to see you make a philly cheese steak on the Loco grill. Doesn't sound too crazy so here ir the crazy part: can you smoke the ribeye before slicing it and can you make a smoked cheese sauce? Then assemble it all on the Loco grill, I got a feeling the sandwich would be NUTS!
Smash them suckers a little more for mine! Lol they looked awesome. Time to do a smoked burger and use the millskale to smoke, then sear off on that SWEET new griddle! Keep up the great content Matt and crew!
I wouldn't call these smashburgers. no hot smashed contact with the meat to the griddle to kick off the milliard effect. That being said these are AWESOME. We call them full size white castle burgers and have been making them for years. Similar to the Oklahoma onion burger which I have done many times as well. For the Oklahoma onion burgers I smash the burgers first get the crust going then put the onions down and flip the burgers over and onto the onions. All three of these techniques lead to fabulous results.
@@MeatChurchBBQ you’re searing burgers on top of a 15,000 dollar Mill Scale and pirates are going to roll up in the comments and talk sh*#. That seriously made me laugh. Love your content Brother!
Hey Matt, love your videos but I had a question. Why did you opt to smash the pattie on top of the onions rather than smash the pattie down naked to create more of a sear on them? Don't get me wrong, I'd still eat all 3 of them burgers, but was wondering if there is something I am missing.
That’s how I was taught so it goes back to that. I’ve seen it done both ways but I love the taste this way. Clearly you can go either way with great results. Good luck!
Because the origin of this style of burger used onions to make more substance to the burger itself. By smashing over the burger it’s a away to merge the two, while getting the seared flavors of both, that you would miss out on by combining them prior to cooking.
The typical method for an Oklahoma style smashed onion burger involves placing the meat on the griddle and then thin sliced onions on top, smashing the onions into the patty. This way you get the sear and smash burger crust on the patty (which is impossible if the onions are underneath because of all of the moisture in them), and then when you flip to the onion side it allows the onions to crisp up in the rendered beef fat. I’d definitely recommend this instead of the way it’s done in the video, although at the end of the day it is all gonna be delicious
@@danielhowell167 This is absolutely the way! You gotta get the crust on the burger Pattie’s that’s the whole reason for smashing them. But I love your video’s @MeatChurchBBQ you’ve been a great help with my backyard BBQ Matt!
I LOVE YOUR VIDEO - just a couple questions………… what brand of griddle is that I noticed that it’s not a Blackstone and where did you get that shirt you know with your name on it like a yacht mechanic and yeti on the sleeve
Wondered when my fav BBQ company would get on the Smashburger wagon! 😂🤘🏻 I use Holy cow on mine and make mine thinner, double Patty, double cheese. Holy Voodoo on the hash browns. 😍 Look forward to more Griddle Videos, I use mine ALOT. 👊🏻
Matt... Just bought a griddle. This is going to be my first pass at a smash burger. And I'll do everything BUT mayonnaise! Hard pass brotha. 😂 But thanks as always. Love your videos! 👊🏿
Loose the mayonnaise, fully cook the onions separately (I'm seriously allergic to raw onions; the more they stink raw, the sooner I'm going to the ER with massive breathing issues. Fully cooked though is great) swap in a good yellow mustard with a spicy barbecue sauce instead of ketchup with a thick layer of crunchy dill pickles on top and I am there. The only major complaint I have is that these videos always imply that you need restaurant grade equipment. Why not start a series of where you started grilling, with the cheapest equipment you can get??? My personal experience is that real pro's can do magic with burning leaves and aluminum foil for a cooking surface. Show us what you can really do!!! No, I'm not complaining, I'm already a subscriber.
375 degrees…onion cooked separate…Pam down and then butter now your ready for your burger. More crust on the surface of burger is more flavor. Salt and Pepper maybe a touch of garlic powder at table. You toast buns first. Pam then butter down. Try it that way and you will kick it up a few notches.
those are not razor thin patties by any means. Quarter pound burgers at that size are just standard burgers you happened to smash instead of forming patties. Griddle should be more like 450 to get a good sear on smashies.
I've watched several of your videos on the new LOCO and it seems like the heat is not consistent across the griddle. For example your buns are not browned consistently, same with the onions. Looking at getting a flat top and there just aren't any good overall reviews of the LOCO. I like the look and features (would prefer a Maroon one, gig'em Aggies), but with any grill, griddle etc. it is always how it cooks. Tons of videos and comparisons of the Blackstone, Campchef, Pit boss. Would appreciate a good honest review, feedback on pro/con etc.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I’ve made hundreds of smash burgers many different ways. Great video. The only rule I have, personally, is it has to be seasoned with Holy Cow if at all possible. That’s my go to secret weapon on smash burgers. Love the videos, you’ve taught me so much and I’m yet to try a bad meat church product!
It’s an excellent seasoning for sure!
We love Holy Cow on them & that is typically my go to. Wanted to give another seasoning a chance. Thanks for the feedback Ryan!
Have you ever considered this onion smash burger recipe to include your frozen butter blended in?
The trick of onion burgers back in early days at Hamburger Inn in Ardmore, Oklahoma was he poured a bit of beef tallow over the meat once smashed. That was the secret. These look great
Dennis, Thanks for the trip down memory lane, as a former Ardmoreite myself I've had my share of Hamburger Inn onion smash burgers back in the 60's and 70's. According to my dad, another thing the cook would do is to smash the patty so thin that it only had one side. Ha Ha.
Thanks for the video. I got my first Blackstone Griddle and made my first Smash Burgers after watching this. They were the best I have ever made! My wife and kids want them for lunch tomorrow!
Bout to cook up some smash burgers for the family just doing my homework. I can never go wrong following you. Thank for all you do I'm looking forward to your next video.
Recommendation for the onions: Throw some salt on them after slicing and put them in a bowl for a few minutes. It will suck all the moisture out of them and you can squeeze out any remaining water left. It makes it super crispy.
Sooo glad you flipped the lid on the bun! Makes a MONUMENTAL difference on the smash. Love extra texture. BRING ON THE SERIES!
Love it when the patty fits the bun perfectly. Beautiful burger
It’s your show!! Do it how you want!! If your viewers don’t like it they don’t have to watch!!🤨haters!! Thank you! Matt for what you do!!❤
Oh hell yeah some griddle videos! Thanks Matt. Looking forward to more
I have never seen a butter pan thingy like that. I gotta have that in my life!
Great video! I'll be traveling san antonio this weekend to hit up the shop! Hope to see ya there
Would like to see more cooks on the Loco. I have one and am loving it and how the Temp stays consistent
Matt, I love the smash burgers on the griddle. Got a recommendation for you. Next time you do the buns use mayo instead of butter. It's amazing, and cooks so much better than butter. It makes a gorgeous crust that's buttery goodness! Seems weird, but you'll never cook buns with butter again.
Love the tip!
I use Mayo now for any of my toasted sandwiches from grilled cheese, Reuben, patty melts…….
I have yet to try Mayo instead of butter. Thanks! Burger sauce.
Dollop of Mayo.
Dollop of dijon..
A decent squirt of ketchup.
Fine dice of shallot.
Fine dice of kosher dill pickle.
I also grill my onion separate. I like the patty directly on the cast iron. No hate. Smash burgers are the bomb!
I know a lot of people like mayo instead of butter. I tried it once and my family and I decided to never do it again. I know it's popular but not here. Have a great day all.
I been doing eat it..with tortas as well
I love seeing how everyone makes smash burgers different. I usually go razor thin and high heat but i am definitely going to try a thicker smash to make it more traditional burger size. Awesome video as always Matt. Cant wait to see more griddle based videos
Only thing make sure you put your onions on top, not on bottom. Putting on bottom you wont get a nice crust, which is the whole point of a smash burger.
I agree with razor thin, but then use two patties on each bun so that it's a normal size. I like three ounces per patty for a six ounce burger.
Onions must be secret for not sticking to the pan/ griddle
Omg….now you went and did it! I have to do this….looks so good. Once again…out of the park Matt.
👊🏽
I love the way you cook both side of the bun. Crunchy!
Looks delicious! I make spatulas from broken skillets- they work well smashing burgers 🍔 🍳
Yes!!
This channel is a home run every time !
Great stuff 👏 love the channel, amazing food, love from the UK 🇬🇧
So how do you get the caramelized crunch on the burger with the onions under the burger, and not flipping them?
I always use a meat church seasoning and then sprinkle a ghost pepper seasoning on top that a local guy here makes. Absolutely fantastic.
Little parchment paper between the smasher and the meat is a good trick too.
Meat Church keeping us all inspired! Thanks Matt! Love the content.
Ok, the little device you used to butter the buns with, the wheel that you rolled them on. What's that called?
Nice.. I do the onions a little thicker and cook them separately and I season the onions with Honey Bacon BBQ so that they are extra sweet and counter the salt/pepper in the burger.. even tastes good with turkey meat. Great stuff!
Kewpie!! Excellent choice on mayo sir!
I love it!
Well Matt... great video. And that food bro... I'm hungry... off to go eat thanks again for another awesome video making my stomach grumble!
I ordered my LOCO the day I saw the BBQ fried rice video. It’s finally arriving tomorrow! My first cook is going to be smash burgers, so the timing of this video was awesome! Thanks Matt, keep doing you!
Bad ass!!
Smashed with onions like that is the best. "This is for you, haters" - haha, love it!
I agree. You can certainly start with smashing a burger directly on the grill but I prefer the taste of the meat cooking over the onions at the beginning.
Awesome burger, easy and beyond great, Thank you
Love it- and those are awesome- but true smash burgers are done in like 1:00 and blazing hot plancha.
Wow, everybody's an expert. You did a phenomenal job Matt!!
Them burgers 🍔 looked amazing. Smash burger is the only way to go!!
Thanks for sharing…
Great show keep them coming like the LOCo think I need one
I must start saving my money also. That LOCO is legit.
Awesome video! Thanks!
Thanks!!
Oooohweee so simple yet so delicious nice job sir!
For the haters, I love it. You cannot please everybody so in my opinion keep doing what you do best.
Agree Tony. Hopefully we are not ever as bored as them. 😂
I don't understand how anyone could be a hater on this channel!
We think alike another great burger, it's a video on RUclips called "Cooking in Finland" and once in there channel type "Burger". This guy a professional Chef which he uses a bit of beef liver for umami flavour. He is the reason for me to use paper thin onions. Great video, big fan and this is just ideas for better burgers. Peace.
Matt, you're so precise it's almost surgical! Love it.
I don’t know about that but thank you for the compliment!
Sturgeon Family Meat Market sells your line of spices and rubs. They are great!
I'm sorry, I came here for the awesome quality cooking that you always provide, but I have to cast aside my maturity here for one second and quote at 1:38 :
"Plop.. these bAlls on top!"
Hahaha!!!
Agree on the onions. Its so suttle but boy does it make the burger.
Wow man….. now I want one for breakfast!!
Same.
What was the butter applicator you used to butter the buns?
@2:52 what is too many onions? thanks for the vid!
How to troll a bunch of trolls…ask Matt. Love this guy!
JUST BOUGHT THIS GRIDDLE. LETS JUST SAY WOW
Looks good, but try smashing the onion on top of the meat. You want the meat to directly contact the griddle for that ultra edge to edge Maillard.
Wow. This looks amazing
I love your videos but one question i have do you have a rub with low or no salt? I have health issues is the reason for this question thanks RUSS
Great video bro! I can’t wait to give these a try.
Matt! I love the videos! I got a crazy idea for you. This one might be a little extra BUT I'd love to see you make a philly cheese steak on the Loco grill. Doesn't sound too crazy so here ir the crazy part: can you smoke the ribeye before slicing it and can you make a smoked cheese sauce? Then assemble it all on the Loco grill, I got a feeling the sandwich would be NUTS!
It’s gonna happen.
Do the burgers not get as crispy on the first side though if there are onions underneath?
I noticed that too.
Excellent idea
Smash them suckers a little more for mine! Lol they looked awesome. Time to do a smoked burger and use the millskale to smoke, then sear off on that SWEET new griddle! Keep up the great content Matt and crew!
Awesome looking onion smash burgers. Can't go wrong with 'em, no matter where you put the onions. I'm going to try your method!
I wouldn't call these smashburgers. no hot smashed contact with the meat to the griddle to kick off the milliard effect. That being said these are AWESOME. We call them full size white castle burgers and have been making them for years. Similar to the Oklahoma onion burger which I have done many times as well. For the Oklahoma onion burgers I smash the burgers first get the crust going then put the onions down and flip the burgers over and onto the onions. All three of these techniques lead to fabulous results.
“I saved up my money” Lol!!! I’m howling!
😂
@@MeatChurchBBQ you’re searing burgers on top of a 15,000 dollar Mill Scale and pirates are going to roll up in the comments and talk sh*#. That seriously made me laugh. Love your content Brother!
@@shaneoakley8757 😂😂they give me life
@@MeatChurchBBQ indeed!
Did not see the char and sear on the patty they looked a little thick but still looked like a great cheese burger 🍔 👍🏼
I made these last weekend.
Exactly the same way.
Awesome.
Going to give this method a shot!! Always love the videos...
How do you get a crust when you press it against onions
Your burgers looks amazing!
Watching this late at night is a bad idea!!!
😂
Hey Matt, great video! Where did you get the melted butter bin/wheel to butter the buns? TIA
Hey Matt, love your videos but I had a question. Why did you opt to smash the pattie on top of the onions rather than smash the pattie down naked to create more of a sear on them? Don't get me wrong, I'd still eat all 3 of them burgers, but was wondering if there is something I am missing.
That’s how I was taught so it goes back to that. I’ve seen it done both ways but I love the taste this way. Clearly you can go either way with great results. Good luck!
Because the origin of this style of burger used onions to make more substance to the burger itself. By smashing over the burger it’s a away to merge the two, while getting the seared flavors of both, that you would miss out on by combining them prior to cooking.
The typical method for an Oklahoma style smashed onion burger involves placing the meat on the griddle and then thin sliced onions on top, smashing the onions into the patty. This way you get the sear and smash burger crust on the patty (which is impossible if the onions are underneath because of all of the moisture in them), and then when you flip to the onion side it allows the onions to crisp up in the rendered beef fat. I’d definitely recommend this instead of the way it’s done in the video, although at the end of the day it is all gonna be delicious
@@danielhowell167 This is absolutely the way! You gotta get the crust on the burger Pattie’s that’s the whole reason for smashing them. But I love your video’s @MeatChurchBBQ you’ve been a great help with my backyard BBQ Matt!
Well I saved up my money 😂😂😂 Absolutely love this channel.
Thank you!!!
Love this.
You should try pulled pork Grilled cheese on Texas toast. Its amazing on the griddle!
Deal.
@@MeatChurchBBQ we like to use provolone and a little bbq sauce inside of it. You won't be disappointed!
If you put onions underneath isn't that taking away from the burger contact on the grill? Just curious for your thoughts on that..
He did it backwards
Can you cook a smash burger on a teflon pancake electric griddle?
Looks great. What is that thing called you had sitting on the griddle that you rolled the buns on?
Cuisinart CBW-201 Stainless Steel... www.amazon.com/dp/B07M6ZVKJR?ref=ppx_pop_mob_ap_share
Where’d you get that butter roller? That’s great.
Amazon - Cuisinart: Cuisinart CBW-201 Stainless Steel... www.amazon.com/dp/B07M6ZVKJR?ref=ppx_pop_mob_ap_share
Hey bro. What cheese are you using?
Hey Matt great video I just found your channel love it ok Take Care 💪👍✌
Thanks Skippy!!
What brand of tool do you recommend for smash burgers? Rookie here in Canada.
No joke, you can even use… a trowel. No need for fancy hipster stuff.
Matt you can cook some good food maybe open restaurant?
I LOVE YOUR VIDEO - just a couple questions………… what brand of griddle is that I noticed that it’s not a Blackstone and where did you get that shirt you know with your name on it like a yacht mechanic and yeti on the sleeve
More food prepared on the Loco Griddle would be great.
Wondered when my fav BBQ company would get on the Smashburger wagon! 😂🤘🏻
I use Holy cow on mine and make mine thinner, double Patty, double cheese. Holy Voodoo on the hash browns. 😍
Look forward to more Griddle Videos, I use mine ALOT. 👊🏻
Matt... Just bought a griddle. This is going to be my first pass at a smash burger. And I'll do everything BUT mayonnaise! Hard pass brotha. 😂
But thanks as always. Love your videos! 👊🏿
What kind of oil do you like to cook with?
That was olive.
Loose the mayonnaise, fully cook the onions separately (I'm seriously allergic to raw onions; the more they stink raw, the sooner I'm going to the ER with massive breathing issues. Fully cooked though is great) swap in a good yellow mustard with a spicy barbecue sauce instead of ketchup with a thick layer of crunchy dill pickles on top and I am there.
The only major complaint I have is that these videos always imply that you need restaurant grade equipment. Why not start a series of where you started grilling, with the cheapest equipment you can get??? My personal experience is that real pro's can do magic with burning leaves and aluminum foil for a cooking surface. Show us what you can really do!!! No, I'm not complaining, I'm already a subscriber.
Omg. I'm so hungry now.
Smash burgers are awesome.
375 degrees…onion cooked separate…Pam down and then butter now your ready for your burger. More crust on the surface of burger is more flavor. Salt and Pepper maybe a touch of garlic powder at table. You toast buns first. Pam then butter down. Try it that way and you will kick it up a few notches.
What oil is standard for you on the flat top?
great smash burgers!
Love it
Joe from Germany
Thanks!
Shout Out @Meat Church :) #Awesome #All The Time :) #Lets go :) coming at you from South Texas:)
those are not razor thin patties by any means. Quarter pound burgers at that size are just standard burgers you happened to smash instead of forming patties. Griddle should be more like 450 to get a good sear on smashies.
I've watched several of your videos on the new LOCO and it seems like the heat is not consistent across the griddle. For example your buns are not browned consistently, same with the onions. Looking at getting a flat top and there just aren't any good overall reviews of the LOCO. I like the look and features (would prefer a Maroon one, gig'em Aggies), but with any grill, griddle etc. it is always how it cooks. Tons of videos and comparisons of the Blackstone, Campchef, Pit boss. Would appreciate a good honest review, feedback on pro/con etc.
OMG... smashburgers tonight!!
Looks like an Oklahoma burger. Need to try this soon!
Damn Matt! Making me hungry!!!
I’m adding some mushrooms and jalapeños into the onion mix for sure. Where did you get the smasher? I’ll probably use my bacon press and buy whiskey 🙄
How long g on each side
Those burgers look absolutely amazing! Great video!
What's the type of oil used?