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.
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.
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.
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!
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.
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.
@@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
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.
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.
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.
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. 😉
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.
In the USA, we still call them sliders. Back in the 1920's, the cooks would slide the slide a plate of burger and fries down a long countertop to the customer or a waiter. Some cafe's made a show of it, kind of like today's Japanese hibachi grill. Slider buns are small as are the burger patties. This is the ancestor of today's smashburger.
Watched till the end and sorry but not on chuddsbbq level, looked great but can't go past a guy making his own buns, Mayo, pickles and to top it off his own grill!! Wouldn't have even commented but you did drop him in the intro. Also the burger Scholar George Motz, shame on you 😂
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.
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.
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
I'm drooling..Now I know what I'm eating for lunch today.
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.
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.
Best smash burger Roel! - You're perfecting everything. - Cheers!
Thank you Gary
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.
Do you not season your beef? Other than salt and pepper?
You are a genius. Thanks for all the great information!
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!
Havent wanted to bite my phone more in my life! Fire skills sir
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 grand!
Cheers from Norway
I would love to try one or more of your smash burgers!🍔 🍔
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.
Canada here. Nice Burger. Your welcome for freedom and stuff.
Don’t use sunflower oil! No seed oils!
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
Didn't see you use the herb sauce. Why did you make it?
He used it on the buns before toasting them.
Dressing the bun like that has to be one of the most brilliant ideas for a burger I've seen. I'm impressed
TIRED OF FAKE ACCENTS FROM YOUTUB WITE GUYS, SO ANNOYING ...
@@wisdoma4860 You need help.
Bro looks like the straight edge version of Steve-O.
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. 😬
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
WOW - A PhD in what is probably the best burgers on the planet!....
The true burger king!!
Lekker roel! Die hamburger broodjes haal je die bij Appie Hein?
Ja "luxe hamburger broodjes"
Bedankt!
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.
The website listed below doesn't work. tried it in two devices, wifi and cell connection. would not load.
Where can I buy the cast iron pan? Any links please
you can buy a cast iron pan at hoegoods walmart target..anywhere
I like this herb sauce to marinate a whole chicken, 1 day before put it in the oven.
Did you change editors? A lot of overexposed shots and slightly odd cuts in your latest videos.
What kind of cheese is the very old one?
What Napoleon grill is that?
Kettle pro
What are the details of the grill accessory that was used please?
My man got on a brand new Carhartt apron that’s probably for woodcutting or mechanical work lol. 😂
Perfection!
Damn Roel, those look incredible
looks GOOD
It does not take not much more than that to make the perfect burger!!
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.
😂👍👍
Pitmaster? Smashmaster :)
Don’t make such a big claim saying you make burgers better than others when you can’t!
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.
Zijn dat sukadelappen ?
Ja
You need yo send me a case of them for testing. You can't just say yours is better!
LOVE FROM PUNE INDIA🇮🇳🇮🇳🇮🇳 ❤🥰😍😊😘🙂☺😀🥰😍❤🥰❤❤❤
Beautiful
Amazing Like every other video! Greetings Bernd
What ever happened to Morrison !!
It is amazing
Why Sun flower oil?
High smoke point, no intrusive flavour, and cheaper than avocado oil.
Did my guy pit dude just take a shot at guga? that would be a fun fight tho i wanna see it.
6:47 why does that look so dusty, or is that just me?
Why sunflower oil?
neutral taste, unlike olive oil, for example.
Looks good but I'm sorry...Smash burgers need American cheese, nothing melts quite like it.
Sunflower oil??? Why not extra virgin olive oil?
*Pitmaster X ----> Smash Burger King*
Lekker hoor 👍
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. 😉
Hell Yeah!!!
It’s the micro-plastics in the grease-proof paper that makes it so frickin tasty!
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.
L👀king G👀d! Nice job.
Some people don’t like parsley, chives, or any other ingredient.
Gewoon een burgertje als alle andere
🍽
Could you put the oil on the smasher?
Yes, that would work too
he really paid homage to guga, chuds and george motz.
And don't forget the beetroot and pineapple.... From the Aussies 😊
Im Aussie, and neither belong on a burger. Ever
Both sauces look way too watery.😊
It tastes so much better because there is no lettuce and tomato on it! ;-)
I hope you cleaned that griddle before you started cooking! I was filthy!
Everything is just amazing, but it's a no for the industrial buns :(
lose the sunflower oil and this is 10 outta 10
$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?
In the USA, we still call them sliders. Back in the 1920's, the cooks would slide the slide a plate of burger and fries down a long countertop to the customer or a waiter. Some cafe's made a show of it, kind of like today's Japanese hibachi grill. Slider buns are small as are the burger patties. This is the ancestor of today's smashburger.
Sliders are small chubby patties not thin stacked patties.
6:49 mag wel ff een doekje overheen 😂
No idea why ye ain't seasoning the meat for taste?
Seems tasty but what's special ? That's pretty much how i do and i guess we are not alone ?
Scientology presents smash burger!
I almost always annoy you in the comments with what I might do differently. This one.......... Might be perfect 😊
🤩🤣🤣🤣
I use my secret white sauce I just don’t tell em exactly what’s in it. 😝
Collab with kareeem
I would love to
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.
Why curled parsley and not flat?? The curled are just for decoration the flat for flavor
I LOVE THEM HMMMMM
Could of had a better crust. Guga is the smash burger king! I would eat yours though 👍🏻
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. :)
You lost me on the buns..
You shouldn’t be adding any seed oils to your recipe
You lost my interest at sunflower oil
Narator: it did not.
Lijkt of je een nep hap neemt van de burger. Anyway keep it up.
Please dont use sunflower oil and use OLIVE OIL instead, this is just insulting.
You forgot the bacon.
Not necessary
Watched till the end and sorry but not on chuddsbbq level, looked great but can't go past a guy making his own buns, Mayo, pickles and to top it off his own grill!! Wouldn't have even commented but you did drop him in the intro. Also the burger Scholar George Motz, shame on you 😂
how to cook a burger if you are a millionaire
🤪❤️
Lot of effort for a bit of kids junk food....
lmfao
Define kids junk food? And what is adult junk food?