After trying every cut of beef, you can elevate that burger by using brisket (grind the whole thing and mix to ensure you a good mix of the two parts). Though nothing beats a custom, three cut blend made of chuck, sirloin and oxtail, ground brisket is honestly much better than any other single cut.
Great sauce suggestion there, thanks! Lovely video, really enjoyed your presentation and keeping the message simple, yet with plenty of detail for me as a home cook to get inspired!
Another way to stop the burger from sticking to the press is to set the meatballs down and let them cook slightly on that side. Then, flip them over before smashing. The slightly cooked patch on the side that is now up will prevent them from sticking to the press. You'll still have to flip once after smashing as the side facing up is only slightly cooked and hasn't gotten nice and browned. Easy way to do it with no extra materials or mess.
@@ulf373 If you read it, my comment was about the meatball sticking to the press not the griddle. It has nothing to do with not flipping before it’s time.
@@cmaterick if that technique works for you that's good :) - I've been using wax paper, but using 80/20 ground meat and a press like our Pitmaster is using, another technique is to smash them down 3/4 and then rotate the press on the patty clock or counter-clockwise. That also prevents the patty from sticking to it.
@@ulf373 I didn’t come up with the method. Many restaurants do it this way to save time and the added expense and inconvenience of wax paper, parchment paper, etc. Obviously, everybody is welcome to do it however they like. The method I explained primarily makes sense when cooking large volumes but still works well for the home cook.
@@sethterwilliger9434 salting the inside of a beef burger patty does, 100%. If you're talking a out the outside, or with other meats such as steak, that's a separate thing
I stumbled onto your video, glad I did. That was a very great looking burger. Can't wait to try it out. If you're ever having an open house bbq, I'll bring the drinks...lol.
Nah, you gotta smash the raw onions into the burger, where they'll spread the love in the meat as it cooks. That's where the special flavor of smash-burgers comes from - meat and onions cooking together, becoming one, better than the parts.
As an American who proudly has made many the smash burger to great applause, I'm shocked to acknowledge a Dutch guy is the smash burger king. I bow to you, sir!
Fuck that, as soon as he added Sunflower oil it was a disaster. Seed oils are just machine lubricant which have caused more death and disease than can be comprehended. Fuck this shit, and the person who made it, he has no idea about seed oils and the history of that toxic product
Melt butter low heat, allow salt to settle and collect the top butter oil…fry high heat 1-2 minute’s each side with shredded onions and then transfer to grill for another minute each side…only use salt pepper for seasoning…
The sauce you use for the buns and the strong cheese in the onion are probably the things that clinches this for me. I already do the rest of the steps. I’ll give this a try next time I do burgers.
I think it's totally unfair that you're tall, good looking, eat like a king, and don't gain any weight. I am just sitting here gaining weight by watching this video. I'm sure it was delicious.
He roel! Weer een super video! Is er een speciale reden waarom je je vlees voor het malen niet licht bevroren gebruikt? Ik zie veel anderen die het even in de vriezer leggen voor het malen.
Zou je een keer Hollandse witte puntjes kunnen maken met een lekker stukje vlees die daarbij past? Ik ben ze in het buitenland nog niet tegen bekomen. Vandaar dat ik wel benieuwd ben hoe je die maakt als je een keer je gasten wilt verrassen met iets anders als Brioch. Derde optie om te smashen is om het balletje een kleine sear te geven, omdraaien en op dat gare stuk pletten.
Having Dutch bakeries and cheese is an unfair advantage! LOL. I'm from Oregon in the USA but lived in Heerlen, The Netherlands back in the 1990s on a work assignment. On my trips back to the Netherlands after moving home, I would "smuggle" back full wheels of cheese. Ha ha.
Yes we have recently changed editors, our last editor was found to have been interfering with dogs in a sexual way. We have removed him from the organization immediately pending a formal hearing.
I never thought of missing any herbal flavor on a burger. Although your smash burger looks great, I would say it just rows in with all the other great smash burgers here on RUclips. 😉
Burger looks great but the onions looks undercooked (still white) maybe since you use sweet onions. I personally spend about 5x the time cooking onions vs a normal 1 inch burger... with this thin burgers i would spend atleast 10x the time cooking the onions then the burger. Onions should have a deep brown color and have a super sweet taste.
You mentioned baking skills needing some work. Get with Bradley from Chuds bbq as I have seen him make so much bread during his videos. Also you need to try to do a video with Guga where you get him to use a gas grill. The pickles you chopped up to add for most of us in the states use as an appetizer snack. Never thought of using them for my main pickle flavor so next cook that is being tried.
Bro looks like the straight edge version of Steve-O.
Steve-o is straight edge, are you from Moldova?
Thank you! I laughed out loud
haven't laughed that hard in a while. thanks!
After trying every cut of beef, you can elevate that burger by using brisket (grind the whole thing and mix to ensure you a good mix of the two parts). Though nothing beats a custom, three cut blend made of chuck, sirloin and oxtail, ground brisket is honestly much better than any other single cut.
We call brisket just breast in Brazil, and in burgers, it has the same favor profile of Picanha, so it's a good call.
Great sauce suggestion there, thanks! Lovely video, really enjoyed your presentation and keeping the message simple, yet with plenty of detail for me as a home cook to get inspired!
Another way to stop the burger from sticking to the press is to set the meatballs down and let them cook slightly on that side. Then, flip them over before smashing. The slightly cooked patch on the side that is now up will prevent them from sticking to the press. You'll still have to flip once after smashing as the side facing up is only slightly cooked and hasn't gotten nice and browned. Easy way to do it with no extra materials or mess.
They won't stick unless you flip them before it's time.
@@ulf373 If you read it, my comment was about the meatball sticking to the press not the griddle. It has nothing to do with not flipping before it’s time.
@@cmaterick if that technique works for you that's good :) - I've been using wax paper, but using 80/20 ground meat and a press like our Pitmaster is using, another technique is to smash them down 3/4 and then rotate the press on the patty clock or counter-clockwise. That also prevents the patty from sticking to it.
@@ulf373 I didn’t come up with the method. Many restaurants do it this way to save time and the added expense and inconvenience of wax paper, parchment paper, etc. Obviously, everybody is welcome to do it however they like. The method I explained primarily makes sense when cooking large volumes but still works well for the home cook.
@@ulf373It's a waste of paper, also you shouldn't use wax paper. If you want a paper crutch use parchment.
I'm drooling..Now I know what I'm eating for lunch today.
Best smash burger Roel! - You're perfecting everything. - Cheers!
Thank you Gary
I have that same burger press and found if I wet it with water before each press it comes right off pretty well.
I usually cook the ball a bit, then roll it once, and press on the pre-cooked side. Reduces sticking on the press.
@@TheJuzy This is the way
Havent wanted to bite my phone more in my life! Fire skills sir
I'm glad you learned on the last smashburger and didn't put salt inside the patty this time!
I did this. What is wrong with this? I seasoned the meat with garlic, salt and pepper and spicey brai mix and then tried to make them.
@HeatSeekingMouse salt inside the beef patty makes it tough, watch George Motz' video on it, he demonstrated perfectly.
@@MrMinecrafter720 i salt and pepper my meat ahead of time dosent make it tough at all
@@sethterwilliger9434 salting the inside of a beef burger patty does, 100%. If you're talking a out the outside, or with other meats such as steak, that's a separate thing
@ my burgers have never been tough
I would love to try one or more of your smash burgers!🍔 🍔
Absolutely beautiful. I’m gonna try this. Never seen the herb sauce on the bun before, nice touch. How about a garlic parsley oil? Time to experiment.
I stumbled onto your video, glad I did. That was a very great looking burger. Can't wait to try it out. If you're ever having an open house bbq, I'll bring the drinks...lol.
Nah, you gotta smash the raw onions into the burger, where they'll spread the love in the meat as it cooks. That's where the special flavor of smash-burgers comes from - meat and onions cooking together, becoming one, better than the parts.
As an American who proudly has made many the smash burger to great applause, I'm shocked to acknowledge a Dutch guy is the smash burger king. I bow to you, sir!
Fuck that, as soon as he added Sunflower oil it was a disaster. Seed oils are just machine lubricant which have caused more death and disease than can be comprehended. Fuck this shit, and the person who made it, he has no idea about seed oils and the history of that toxic product
As a Portuguese police officer I'm shocked to see how she slipped out of our grasp.
Don’t use sunflower oil! No seed oils!
What are all these cooks going to do after Bobby Kennedy gets to work taking the poisons out of the American food supply?
Melt butter low heat, allow salt to settle and collect the top butter oil…fry high heat 1-2 minute’s each side with shredded onions and then transfer to grill for another minute each side…only use salt pepper for seasoning…
The true burger king!!
You are a genius. Thanks for all the great information!
Looks grand!
Cheers from Norway
The sauce you use for the buns and the strong cheese in the onion are probably the things that clinches this for me. I already do the rest of the steps. I’ll give this a try next time I do burgers.
Watching from Mackinac Island Michigan
I think it's totally unfair that you're tall, good looking, eat like a king, and don't gain any weight. I am just sitting here gaining weight by watching this video. I'm sure it was delicious.
😂👍👍
Perfection!
This video has a lot of your earlier charm, simple bbq cooking that makes you hungry no matter what….i am looking for meat and charcoal
looks GOOD
He roel! Weer een super video! Is er een speciale reden waarom je je vlees voor het malen niet licht bevroren gebruikt? Ik zie veel anderen die het even in de vriezer leggen voor het malen.
Looks good. He says easy? Maybe one day will try. Till then 🍻
Damn Roel, those look incredible
Awesome! Where do you get the buns?
I like this herb sauce to marinate a whole chicken, 1 day before put it in the oven.
WOW - A PhD in what is probably the best burgers on the planet!....
For those of us in the American South, you're going to need to specify whether those are sweet or dill pickles in the burger sauce. 😬
Stand by your words.
It does not take not much more than that to make the perfect burger!!
Amazing Like every other video! Greetings Bernd
Ziet er goed uit!
Zou je een keer Hollandse witte puntjes kunnen maken met een lekker stukje vlees die daarbij past? Ik ben ze in het buitenland nog niet tegen bekomen. Vandaar dat ik wel benieuwd ben hoe je die maakt als je een keer je gasten wilt verrassen met iets anders als Brioch.
Derde optie om te smashen is om het balletje een kleine sear te geven, omdraaien en op dat gare stuk pletten.
What are the details of the grill accessory that was used please?
Lekker roel! Die hamburger broodjes haal je die bij Appie Hein?
Ja "luxe hamburger broodjes"
Bedankt!
Pitmaster? Smashmaster :)
My man got on a brand new Carhartt apron that’s probably for woodcutting or mechanical work lol. 😂
Welke winkel komt die cheddar kaas vandaan?👌
It is amazing
Having Dutch bakeries and cheese is an unfair advantage! LOL. I'm from Oregon in the USA but lived in Heerlen, The Netherlands back in the 1990s on a work assignment. On my trips back to the Netherlands after moving home, I would "smuggle" back full wheels of cheese. Ha ha.
*Pitmaster X ----> Smash Burger King*
You need yo send me a case of them for testing. You can't just say yours is better!
Lekker hoor 👍
Try making it with bone marrow or put some bone marrow butter on it and see if that makes it any better.
Beautiful
What Napoleon grill is that?
Kettle pro
Do you not season your beef? Other than salt and pepper?
Super
LOVE FROM PUNE INDIA🇮🇳🇮🇳🇮🇳 ❤🥰😍😊😘🙂☺😀🥰😍❤🥰❤❤❤
Where can I buy the cast iron pan? Any links please
you can buy a cast iron pan at hoegoods walmart target..anywhere
The website listed below doesn't work. tried it in two devices, wifi and cell connection. would not load.
Seed oils, High Fructose Corn Syrup and Monosodium Glutamate (MSG). Put them in your burger and it will be delicious.
What ever happened to Morrison !!
Did my guy pit dude just take a shot at guga? that would be a fun fight tho i wanna see it.
Didn't see you use the herb sauce. Why did you make it?
He used it on the buns before toasting them.
Don’t make such a big claim saying you make burgers better than others when you can’t!
What kind of cheese is the very old one?
Hell Yeah!!!
It tastes so much better because there is no lettuce and tomato on it! ;-)
lose the sunflower oil and this is 10 outta 10
And don't forget the beetroot and pineapple.... From the Aussies 😊
Im Aussie, and neither belong on a burger. Ever
@@ozbusa I'm not an Aussie but I think the way you treat the Aboriginals is abhorrent.
It’s the micro-plastics in the grease-proof paper that makes it so frickin tasty!
L👀king G👀d! Nice job.
he really paid homage to guga, chuds and george motz.
🍽
Sunflower oil??? Why not extra virgin olive oil?
Why Sun flower oil?
High smoke point, no intrusive flavour, and cheaper than avocado oil.
Gewoon een burgertje als alle andere
Some people don’t like parsley, chives, or any other ingredient.
Zijn dat sukadelappen ?
Ja
AYOOOO U STAYED AT OUR HOUSE 5 YEARS AGO CAMERA MAN WE STILL GOT UR 20 EURO Chester PA
Did you change editors? A lot of overexposed shots and slightly odd cuts in your latest videos.
Yes we have recently changed editors, our last editor was found to have been interfering with dogs in a sexual way. We have removed him from the organization immediately pending a formal hearing.
6:47 why does that look so dusty, or is that just me?
Spray oil?
he said "grill my buns", hehe!
Who here is fortunate enough to not need to work and has plenty of time to make this?
No, not sunflower oil, please, please no seed oils!
I never thought of missing any herbal flavor on a burger. Although your smash burger looks great, I would say it just rows in with all the other great smash burgers here on RUclips. 😉
Burger looks great but the onions looks undercooked (still white) maybe since you use sweet onions.
I personally spend about 5x the time cooking onions vs a normal 1 inch burger... with this thin burgers i would spend atleast 10x the time cooking the onions then the burger.
Onions should have a deep brown color and have a super sweet taste.
6:49 mag wel ff een doekje overheen 😂
No sunflower oil dude.
You mentioned baking skills needing some work. Get with Bradley from Chuds bbq as I have seen him make so much bread during his videos. Also you need to try to do a video with Guga where you get him to use a gas grill.
The pickles you chopped up to add for most of us in the states use as an appetizer snack. Never thought of using them for my main pickle flavor so next cook that is being tried.
Looks good but I'm sorry...Smash burgers need American cheese, nothing melts quite like it.
american cheese isnt even a cheese xD, if you think that´s anywhere close to cheddar idk what to say man
Why sunflower oil?
neutral taste, unlike olive oil, for example.
@@andypandy8569And so bad for you.
$250 for that plancha... That is outrageous. a $20 cast iron skillet and a $1 angle grinder wheel will get you the same thing.
Not true
@@daveklein2826 Both are cast iron. Both have a wall. What's the difference other than $229?
bro come bring me a burger
Scientology presents smash burger!
Both sauces look way too watery.😊
ah, no. I can't spend one hour and a half making a burger. Maybe that's just me but I can make an awesome burger in 30 minutes.
Could you put the oil on the smasher?
Yes, that would work too
Canada here. Nice Burger. Your welcome for freedom and stuff.
sunflower oil ? no thank you
Proper smash burgers DON’T NEED SAUCE
Ruined it with sunflower oil
Why? If it's quality oil.
This is just brainwasher ideology and commercial lie about olive oils.
...and then comes gee....
Apart from tallow, duck fat, or ghee that's one of the best options. Oh, unless you're one of the seed oil conspiracy theorists.
@@voetsek2 It is not. Scientific evidence does not support the myth of seed oils being inflammatory. It's a wellness conspiracy theory.
There’s no conspiracy. Most seed oils are just not good for you.
@@stereothrilla8374 Learn a bit more. :)
Everything is just amazing, but it's a no for the industrial buns :(
I hope you cleaned that griddle before you started cooking! I was filthy!
Seems tasty but what's special ? That's pretty much how i do and i guess we are not alone ?
I use my secret white sauce I just don’t tell em exactly what’s in it. 😝