How to Make Smashburgers on a Griddle
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- Опубликовано: 27 сен 2024
- Smash Burgers on the brand new Loco Griddle:
I cook hamburgers all sorts of different ways, but a smashburger is probably my favorite burger. The simplicity of this technique allows the beef and the crust you get from the griddle to shine. This can be done on a griddle, flattop or a cast iron skillet. Today we will be using the brand new Loco Griddle in this video.
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Welcome to the official Meat Church BBQ RUclips channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #Smashburger #LocoGriddle
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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.
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.
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!!❤
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.
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
Oh hell yeah some griddle videos! Thanks Matt. Looking forward to more
Little parchment paper between the smasher and the meat is a good trick too.
Omg….now you went and did it! I have to do this….looks so good. Once again…out of the park Matt.
👊🏽
Great stuff 👏 love the channel, amazing food, love from the UK 🇬🇧
This channel is a home run every time !
Ok, the little device you used to butter the buns with, the wheel that you rolled them on. What's that called?
Looks delicious! I make spatulas from broken skillets- they work well smashing burgers 🍔 🍳
Yes!!
Meat Church keeping us all inspired! Thanks Matt! Love the content.
Would like to see more cooks on the Loco. I have one and am loving it and how the Temp stays consistent
So how do you get the caramelized crunch on the burger with the onions under the burger, and not flipping them?
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
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 always use a meat church seasoning and then sprinkle a ghost pepper seasoning on top that a local guy here makes. Absolutely fantastic.
I love the way you cook both side of the bun. Crunchy!
Awesome video! Thanks!
Thanks!!
Wow, everybody's an expert. You did a phenomenal job Matt!!
JUST BOUGHT THIS GRIDDLE. LETS JUST SAY WOW
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!
Love it- and those are awesome- but true smash burgers are done in like 1:00 and blazing hot plancha.
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.
Great video! I'll be traveling san antonio this weekend to hit up the shop! Hope to see ya there
Wow. This looks amazing
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. 😂
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.
OMG... smashburgers tonight!!
Awesome burger, easy and beyond great, Thank you
How to troll a bunch of trolls…ask Matt. Love this guy!
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 don't understand how anyone could be a hater on this channel!
Them burgers 🍔 looked amazing. Smash burger is the only way to go!!
Thanks for sharing…
“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!
Matt, you're so precise it's almost surgical! Love it.
I don’t know about that but thank you for the compliment!
Great video bro! I can’t wait to give these a try.
What was the butter applicator you used to butter the buns?
Sturgeon Family Meat Market sells your line of spices and rubs. They are great!
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.
Talks about the crust.
Ensures by his onion placement there will be no crust.
:D
Your burgers looks amazing!
Good looking burger but calling it a smash burger isn't true to the name. Smash burgers are smashed THIN and cooked well done and burnt around the edges.
I'm sure it was tasty tho :)
I have saved up my money.. Nice.. ;)
Looks like an Oklahoma burger. Need to try this soon!
Put the mayo on your buns before toasting.... it's a game changer!
Lets call it by its true name. The Oklahoma onion burger! BOOMER SOONER!!! (Looks tasty for sure).
How do you get a crust when you press it against onions
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.
Matt you can cook some good food maybe open restaurant?
Those are nice Okie burgers.
Going to give this method a shot!! Always love the videos...
I made these last weekend.
Exactly the same way.
Awesome.
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!!!
Great show keep them coming like the LOCo think I need one
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! 👊🏿
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!
Oooohweee so simple yet so delicious nice job sir!
Put meat in griddle, press, time for 3 min, out onion beside, flip, put onion on top, press for 3 min, grill and press bun, add sliced pickles k and m and they say its the best. You can buy a griddle pan for 40 bucks. It takes 6 min. One at a time. No cheese required. Heat halfway. I worked at a & w.
burger down first then the onion and you will get a better crust on your burger.
We don’t both ways but this is the way a chef taught me years ago and my presence. Either works though obviously.
Kewpie!! Excellent choice on mayo sir!
I love it!
Bump the temp up from 350 to over 400 and you will get an like more crunch
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!
Those burgers look absolutely amazing! Great video!
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.
Got my Holy Cow and a few other seasonings in the other day. I will try this simple burger tonight, with Holy Cow
He had me… until he used Pam lol
Read the ingredients guys there’s literally propane in that. Don’t put that In your body!
Besides that!
I’m gonna go make them right now!
Thanks Meat Church!
"Good lord I ain't mad at it" (slogan!!!)
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. 👊🏻
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!
Can you cook a smash burger on a teflon pancake electric griddle?
Thank you Matt for yet another amazing video! BTW you are the only other person I have ever seen dent a beer in the front besides me. Never drop fix all heehee Peace
I would add the onions after the smash is done as they inhibit the crust formation on the burger when smashed on top of. Isn't the crust the whole point of a smash burger? Just my opinion, you don't have to come at me. ;-)
Wait...that's not Duke's mayo!! :) Thanks for the video.
Burgers are the most fun thing to make and eat
Can’t disagree!
American cheese is a rookie smash burger mistake. Cheddar all the way. The taste is so much better you'll never go back.
Couple heads up...Invest in a good smasher....put parchment paper on the burger before smashing...paper comes off clean no sticking to the smasher....place bottom bun on burger while still on grill...remove burger from grill...now you can put on top bun and remove without cheese sticking to the bun....dress burger......wrap in checkered restaurant paper to help corral toppings.... enjoy!
@ͲᎬХͲ ᎷᎬ ϴΝ ͲᎬᏞᎬᏀᎡᎪᎷ 👉MeatChurchBBQ Thanks for the invite! Another note on using parchment paper to press smash burgers, be sure your parchment is 12" or 14". The reason being, this size will keep the grease and splatter off your smash tool and hands as it also works as a barrier to do so. And on another note, the best tool for flipping smash burgers is a 6" putty knife. Great for getting deep under the patty crust, and also great for flipping eggs. I rarely use a spatula any more.
Man I aint mad at that at all. makin my mouth water on Ash Wednesday! That loco is some kinda sexy too
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
Kewpie Mayo..............STCG approves!!!
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
I love how he calls out the haters. I'm not sure which is worse; the haters or the sycophants. Probably the haters. Lol.
Sharp Cheddar Baby, so glad you didn't use american cheese
You need to team up with @thegriddleguys !
Hey bro. What cheese are you using?
Do the burgers not get as crispy on the first side though if there are onions underneath?
I noticed that too.
🤤
This man just made steamed hams
He said the patty was razor then 😂
You still like your LoCo, Matt? I WANT ONE but I’m worried about some of the reviews, and bad reviews about customer support, too.
You could have done 2x each burger and done two epic double smash burgers (I know you had 3 ppl tho). So fair.
I didn't know smash burgers were Oklahoma burgers kool, hey try throwing BBQ/Buffalo or mustard sauce on the grilling process you'll b amazed but Mat Im stunned with your spicy pallet would have bet money U preferred jalapeños Monterey jack cheese? Lol
I ain’t mad at it 😏
@2:52 what is too many onions? thanks for the vid!
What's the type of oil used?
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 🙄