Love the food, the recipes, the no show attitude, the way it is taught, t he humor, the humility, the generosity. Thanks Andy for all great videos and for being you!
I love watching this man cook. I'm so happy his channel has blown up and he is getting hella subs!!! He really deserves it. Keep up the good work Andy!!!🍽🍽🍽🍽🥂🥂🥂🥂
I totally agree! I still remember the first time he popped up in my suggestions! He and babe were so darn cute, and the excitement he had was awesome! I’ve loved watching him/them every since! ❤
Hey Andy! My name is John from Vancouver BC Canada, we love your videos!! Keep doing you mate, I am my self a professional chef, 18 years under my belt, I love seeing such talented chefs from all over the world. Keep up the good work! Canada loves you !
You know what I love about this video? I mean, aside from it being a 10 minute video about burgers? It's no frills. 10 minutes, 2 types of burgers--a trendy fast-food style and a restaurant style--each presented as equally valid options, each with simple ingredients. You couldn't cut a second out of this video without losing _something_ that makes it great. What more could you ask for?
Andy, awesome video! I really appreciate it when you leave in the parts that didn't turn out as planed. That's life, and you're embracing it. I have learned a lot from watching your videos. Thanks mate!
The smash takes it! The ratio of effort in to taste out is unbeatable! Love the simplicity of both - burgers don’t need to be chocked full of ingredients to be good!
i hate the XXL burger trend and it solely relies on social media marketing "look at the abomination infront of me" then its an overloaded monster you can barely eat and having egg, chili and 100 other ingredients on it only makes it a mix that has nothing to do with a good burger, hence why the actual top 5 burgers are the simple ones. 2-3 smash patties, onion and a good cheese is enough in my case. bacon is good too but it alrdy starts getting too much.
It's an absolute JOY to watch Andy cook. No nonsense straight to business - and the tidbits of practical knowledge (like putting a divot in the center of patty to control the shrinkage) - GOLD!
I've been grating frozen butter into the (cheap) mince, making a steak-house style patty and cooking over charcoal. Some of the butter melts out and drips into the coals for a killer smoky flavour, and the rest stays trapped in the patty itself, cause everything tastes better with a bit of butter :). For anyone that has had a Ferg's Burger in Queenstown, this tastes as close as I can get.
how do you do it without over working your burgers? I am having trouble not overworking my burgers, like...i don't when too much (work) is too much and when "it's still fine" (so i underwork and it collapses while cooking into mince clumps)
@@goodlearnerbadstudent756 I'm not using a tonne of butter, maybe 100 grams for 5 burgers, and folding in a bit at a time. I'm not trying to combine it evenly, its intended to mostly melt and drip onto the coals.
What makes social media worth while is watching talented people get the attention they deserve. It's so fulfilling. Good for the soul. We're all very proud of Andy! Rock on!!! -Jules
i love watching your videos, i usually find chefs a little intimidating/condescending but you got a great balance of talent and character . really really cool
Another great video the way you explain things as your doing it is top notch best Chef to learn from glad your getting so many views lately hope it grows n grows love n support from bottom of NZ
I love how quick and to the point your instructional videos are. Thank you for doing these Andy. You're the best! If you get around to it. I would love to see tour take on Filipino pancit! I like chicken, but steak or pork would be great also.🍗🥩🥓
Andy, I’m glad I’ve found your channel and have been learning from you! You’re not an over the top entertainer, just a solid teacher that’s easy to follow. Keep it up!
What I love about this channel is he is a complete professional in both the kitchen and at home, and so clean and organised! Plus the food looks absolutely scrumptious 👌
Love your video as usual chef, thank you. Good mention about chilling the head attachment on the grinder, I always forget to do that. Until now I have always just ground some gravy beef, about 80/20 mix and received good feed back. The thicker burger, med-rare is my preference, but I wouldn't risk it using store bought ground stuff. I'm also going to try going up-market by sourcing some dry age off-cut. Quick tip, if you want to accurately check your gas bottle level, pour boiling water from the kettle down the outside wall and you'll easily see the level of the internal gas!
Fuggen fantastic you didnt have a stunt burger ready for that marketing perfect pink blush, came into the slight overcook (that i didnt even see and would have inhaled that burger regardless) and owned it. Real cooking at home. Magic. Love this content.
I love cooking but been stuck in a repeat food rut since before lockdown. Your videos make it easy to get new recipes tried! Smash looks like a good effort level for me!
Just come across your channel. Love it. Excellent food with down to earth delivery - everything doesn't always go to plan? That's life. Keep it going mate.
smash burger every time, especially with the raw onion! I love the fact that you kept the steakhouse burger simple and let the meat shine. I hate it when burgers contain so much other stuff that the meat itself gets lost. Great video!
Great video as usual Andy, easy to understand and have given me some helpful tips on the smashed burger. I have one question though, where did you get your burger smash and scraper from?
Steakhouse for sure with American or cheddar. Nothing beats grinding your own cuts. I love both, but that custom grind cant be beat. My favorite grind is short rib, brisket, and chuck. All together or individual.
smash burger takes the win for me. My idea of a burger is something that brings a bunch of unique ingredients into one convenient bite while making sure everything works together. Nothing is really the star of the dish, even though the meat is as important as it is it still sits fairly level with everything else. The smash gives a lot of creative to mess around with that idea and you can get so many burgers that are all completely different from each other. So much fun to mess around with sauces, toppings, bread, and meat to try and find the next banger.
It's the simple beauty of a smash burger that makes it what it is. Steakhouse style burgers are for when you're trying to do something wild and unique. They almost don't even feel like the same food
I love seasoning my ground beef before I make the Pattie. I season with mustard powder, soy sauce and nam pla. Also chopped shallot in the mix. It means working the meat a bit more… but the umami is amazing.
Question and looking for an answer here. On the Weber grills are the grill grates supposed to be on the flat or rounded side???? I see you have the rounded side up but at the store they have the flat side up. And it looks like there are little "feet" on the corners to make me think the flat side should be up. Curious your thoughts??
We preffer the smash burgers for the flavour the crust give you and the speed and ease of cooking. If we feel like a thick "burger" we make german/danish frikadellen which are 50/50 beef/pork mince onion and breadcrumbs and a bunch of spices which will no doubt annoy the purist burger lovers. When we grind our own meat we like to freezr the attachments just like chef does, but we also put the meat in the freezer as well for 30-40 minutes before grinding. I would like to mention not to leave the meat in the freezer to long as you can stuffup the grinder attachment, something i did using almost fully frozen meat while ramming it down the feed shoot. Thanks for the video, even showing the stuffup. Take care, God bless one and all.
Can you please share a link or something as to the grill you use? I love the ability to have both a skillet and a griddle in the same place while not losing too much in terms of space. Fantastic technique brother!
Hi Andy…I love your channel….these burgers look amazingly delicious!👌👌👌I would eat both of these any day of the week.👏👏👏 If I had to choose, I would go with smash burgers! Greetings from the United States 🇺🇸😁✌️✌️
Just a tip if you want the cheese to melt down so it's nice and gooey - pull the hood down on the BBQ or put a lid over the skillet so the heat reflects back down on top of the patty. Becomes more important if you're using cheese from a block instead of american style. I like to let some of it melt right down onto the pan so you end up with bits of grilled cheese on the outside - perfection.
Smash burger all day, love these vids man. The way you break down recipes to base ingredient really holds my attention. I've been cooking professionaly for 15vyears and I'm still learning thanks to you, Cheers Andy!
![Coheed and Cambria - Searching for Tomorrow [Official Video]](http://i.ytimg.com/vi/hDsYGLbmadg/mqdefault.jpg)
Love the food, the recipes, the no show attitude, the way it is taught, t he humor, the humility, the generosity.
Thanks Andy for all great videos and for being you!
I love watching this man cook. I'm so happy his channel has blown up and he is getting hella subs!!! He really deserves it. Keep up the good work Andy!!!🍽🍽🍽🍽🥂🥂🥂🥂
I totally agree!
I still remember the first time he popped up in my suggestions! He and babe were so darn cute, and the excitement he had was awesome! I’ve loved watching him/them every since! ❤
Just realized he almost hit 2.7M subs..I remember commenting "No way this guy only has 10k subs.". Unbelievable...
Thank you, I really appreciate that! And thanks for being a part of this journey!
@@andy_cooks just subscribed to your channel. Love your order up chief shorts. Can we get your take on Portuguese Paella.
No nonsense. Straight to the point and easy, clear instructions. Ka Pai Andy.
i love how you are so natural and normal. thank you
Thank you!
Hey Andy! My name is John from Vancouver BC Canada, we love your videos!! Keep doing you mate, I am my self a professional chef, 18 years under my belt, I love seeing such talented chefs from all over the world. Keep up the good work! Canada loves you !
9:32 The honesty is refreshing.
Thank you, sometimes things happen that you can't control
Easy to follow instructions, no fluff content, and highly informative. Andy's videos are the best!
Thank you 🙏
You know what I love about this video? I mean, aside from it being a 10 minute video about burgers? It's no frills. 10 minutes, 2 types of burgers--a trendy fast-food style and a restaurant style--each presented as equally valid options, each with simple ingredients.
You couldn't cut a second out of this video without losing _something_ that makes it great. What more could you ask for?
I mean you could cut the scam that sponsered the video
Andy, awesome video! I really appreciate it when you leave in the parts that didn't turn out as planed. That's life, and you're embracing it. I have learned a lot from watching your videos. Thanks mate!
Thank you, i really appreciate that!
your honesty at the end will keep your videos watched for a long time. well done!
The smash takes it! The ratio of effort in to taste out is unbeatable!
Love the simplicity of both - burgers don’t need to be chocked full of ingredients to be good!
i hate the XXL burger trend and it solely relies on social media marketing "look at the abomination infront of me" then its an overloaded monster you can barely eat and having egg, chili and 100 other ingredients on it only makes it a mix that has nothing to do with a good burger, hence why the actual top 5 burgers are the simple ones. 2-3 smash patties, onion and a good cheese is enough in my case. bacon is good too but it alrdy starts getting too much.
@@killr6699
Agreed. Any burger that you can't reasonably take a bite out of is too big.
It's an absolute JOY to watch Andy cook. No nonsense straight to business - and the tidbits of practical knowledge (like putting a divot in the center of patty to control the shrinkage) - GOLD!
I've been grating frozen butter into the (cheap) mince, making a steak-house style patty and cooking over charcoal. Some of the butter melts out and drips into the coals for a killer smoky flavour, and the rest stays trapped in the patty itself, cause everything tastes better with a bit of butter :). For anyone that has had a Ferg's Burger in Queenstown, this tastes as close as I can get.
I like your style!
Oh boy, I'm gonna have to give your technique a try. Sounds real juicy!
I ate a Ferg's for three days straight when visiting Queenstown!
how do you do it without over working your burgers?
I am having trouble not overworking my burgers, like...i don't when too much (work) is too much and when "it's still fine" (so i underwork and it collapses while cooking into mince clumps)
@@goodlearnerbadstudent756 I'm not using a tonne of butter, maybe 100 grams for 5 burgers, and folding in a bit at a time. I'm not trying to combine it evenly, its intended to mostly melt and drip onto the coals.
You and Jean-Pierre are my 2 favorite chefs! Both great people and great artists, and great teachers. Humble and helpful. ❤️
At opposite poles
Thanks for watching!
@@andy_cooks thank you for your amazing videos!
Jean -Pierre was my fave and then along came Andy. Cuts straight to the chase with no fkn a round! Top Chef! 🤜🤛
@@davidwynne3289 love and appreciate them both
My eldest and I are smashburger fans, my youngest and my husband are steakburger fans. We tend to cook both to make everyone happy.😁
What makes social media worth while is watching talented people get the attention they deserve. It's so fulfilling. Good for the soul.
We're all very proud of Andy!
Rock on!!!
-Jules
i love watching your videos, i usually find chefs a little intimidating/condescending but you got a great balance of talent and character . really really cool
Love seeing your videos you cook so well and explain so simply in a relaxing mood, simply amazing man!!!! Keep it up!!!!
Thank you!
Another great video the way you explain things as your doing it is top notch best Chef to learn from glad your getting so many views lately hope it grows n grows love n support from bottom of NZ
I love how quick and to the point your instructional videos are. Thank you for doing these Andy. You're the best! If you get around to it. I would love to see tour take on Filipino pancit! I like chicken, but steak or pork would be great also.🍗🥩🥓
Nothing better than a good burger with a decent pattie I agree with you keep it simple and there both great
Andy really is the best chef on TV/RUclips. His knowledge on food is incredible and he's a joy to watch :)
Never change how you do this. So honest and no ego.
Andy, I’m glad I’ve found your channel and have been learning from you! You’re not an over the top entertainer, just a solid teacher that’s easy to follow. Keep it up!
Thank you!
So informative. Love your transparent honesty and integrity about the gas bottle mate. Utmost respect.
im just so addicted watching this !! please make more videos
Nice work Chef. Come summertime, I'm gonna try this out...love you channel!!!
Thanks brother!
The way you cook is extremely incredible. You make it look so easy and am definitely trying these.
We appreciate your dedication and consistency. God bless you and everyone here.
Well done Chef. I agree, the smash burger is better due to the varied flavors and textures from the veg and condiments.
My favourite cooking channel on RUclips by far!
What I love about this channel is he is a complete professional in both the kitchen and at home, and so clean and organised! Plus the food looks absolutely scrumptious 👌
Thanks for watching!
Love your video as usual chef, thank you. Good mention about chilling the head attachment on the grinder, I always forget to do that.
Until now I have always just ground some gravy beef, about 80/20 mix and received good feed back. The thicker burger, med-rare is my preference, but I wouldn't risk it using store bought ground stuff. I'm also going to try going up-market by sourcing some dry age off-cut.
Quick tip, if you want to accurately check your gas bottle level, pour boiling water from the kettle down the outside wall and you'll easily see the level of the internal gas!
Fuggen fantastic you didnt have a stunt burger ready for that marketing perfect pink blush, came into the slight overcook (that i didnt even see and would have inhaled that burger regardless) and owned it. Real cooking at home. Magic. Love this content.
Andy - A variation on the smash is the Oklahoma Onion burger. Interesting history and wonderful
So much better to watch then the shorts. Keep doin your thing bro. Love the content too.
Awesome!
And congratulations on the quality of the video. A significant bump from the other kitchen.
Thank you!
I like both, but I really enjoy smash burgers more because those crispy bits are so good.
Always love watching your channel. Informative and excellent content!!! Wishing you all the success for the future of this channel
🙏
Although not many can afford Wagu beef, the smash burger instructions are priceless, gotta try this. Thanks! Hugz, Tree
Depends on the mood IMHO! Both of these look unbelievable 💜👌
Wow the 2 look like perfect! Bravo me and nonna approve!!!❤❤❤
Thanks Andy. Simple and close to perfect.
I love cooking but been stuck in a repeat food rut since before lockdown. Your videos make it easy to get new recipes tried!
Smash looks like a good effort level for me!
I love the “peace” ✌🏽 at the end 😊 Both look delicious but I would pick the smash burger.
✌️
Thank you for sharing Andy have a blessed day stay safe and healthy. Delicious love burgers yumminess. 🙏❤🙏❤🙏
They look fabulous. Must try these 😋
Haha. As South African Canadian, you saying “I stuffed up…” brought me back to my youth 😂😂
The burgers looked amazing!
Such a genuine individual
Just come across your channel. Love it. Excellent food with down to earth delivery - everything doesn't always go to plan? That's life. Keep it going mate.
smash burger every time, especially with the raw onion! I love the fact that you kept the steakhouse burger simple and let the meat shine. I hate it when burgers contain so much other stuff that the meat itself gets lost. Great video!
ALL the pickles... yumm
Definitely my favourite internet chef of 2022/2023. Legend
I agree. I love the big burger but that smash burger crust!
Great video as usual Andy, easy to understand and have given me some helpful tips on the smashed burger. I have one question though, where did you get your burger smash and scraper from?
You're pretty amazing.. pretty well my fave chef to watch!
Absolute champion Andy. Love the videos where you don't need too many ingredients to produce amazing food.
Also if yall want maccas style cheese, use the smoke flavoured coles/woollies brand singles, you won't be disappointed.
Dairylea burger slices are American cheese and work great.
Best cooking channel I've discovered since Almazan Kitchen. Keep it up mate!
Steakhouse for sure with American or cheddar. Nothing beats grinding your own cuts. I love both, but that custom grind cant be beat. My favorite grind is short rib, brisket, and chuck. All together or individual.
Nice, that's a great combo!
@@andy_cooks thank you for the reply!
My favourite burger is the Oklahoma Onion Smash Burger. Preferably combined with a little bacon and hot chilli mayo.
Ditton on the smash burger for me. What I usually make for the family.
smash burger takes the win for me. My idea of a burger is something that brings a bunch of unique ingredients into one convenient bite while making sure everything works together. Nothing is really the star of the dish, even though the meat is as important as it is it still sits fairly level with everything else. The smash gives a lot of creative to mess around with that idea and you can get so many burgers that are all completely different from each other. So much fun to mess around with sauces, toppings, bread, and meat to try and find the next banger.
It's the simple beauty of a smash burger that makes it what it is. Steakhouse style burgers are for when you're trying to do something wild and unique. They almost don't even feel like the same food
Love your content my dude! And love Smash burgers! Probably my favorite meal!
I love those extra big 85-25 burgers! These are super delicious.
The best burger video I’ve seen. Fantastic
I love seasoning my ground beef before I make the Pattie. I season with mustard powder, soy sauce and nam pla. Also chopped shallot in the mix. It means working the meat a bit more… but the umami is amazing.
Its Sunday morning Watching these video at 6:25 am and I have mouth watering that look delicious 😋 😂
Burgers for lunch then?
@@andy_cooks yes I definitely try your ingredients thanks you for sharing ⭐️👍😊
I used to be a steakhouse burger guy, but with age and experience I’m now a bigger fan of the smash burger! Great video.
Made this tonight, fantastic burger and incredibly simple. I'm thinking I might make Saturday nights , lets try a Andy Cooks recipe.
Why do we have to choose. Enjoy them both.
Thank you Andy!!
Absolutely!
Followed u from the start deserve all the attention you get now mate 👍
Legend!
I Love Andy Cooks!!
Have learnt a lot of tips and tricks off you mate keep up with the good work! Both looked grouse
Why have i not seen this dude before. New subscriber+ BAMMM! thats delicious!
Andy my man, you are making me crave a burger!!!!
Sorry about that!
both looks amazing😋😋
Simply … another great video..👍👍
Ummm.. simple request… How’s about a “simple” (yet different) recipe for Calves/Beef Liver..???
Question and looking for an answer here. On the Weber grills are the grill grates supposed to be on the flat or rounded side???? I see you have the rounded side up but at the store they have the flat side up. And it looks like there are little "feet" on the corners to make me think the flat side should be up. Curious your thoughts??
I love them both! I'm down for either one depending on the occasion. If I had to chose perhaps a slight nod to the medium rare steak burger.
I'm with you on this one.
We preffer the smash burgers for the flavour the crust give you and the speed and ease of cooking. If we feel like a thick "burger" we make german/danish frikadellen which are 50/50 beef/pork mince onion and breadcrumbs and a bunch of spices which will no doubt annoy the purist burger lovers. When we grind our own meat we like to freezr the attachments just like chef does, but we also put the meat in the freezer as well for 30-40 minutes before grinding. I would like to mention not to leave the meat in the freezer to long as you can stuffup the grinder attachment, something i did using almost fully frozen meat while ramming it down the feed shoot. Thanks for the video, even showing the stuffup. Take care, God bless one and all.
Great vid mate! I did a test video a while back and my fave was smoked thick patties. Probably depends on my mood 😅
Andy love watching your channel.
Greetings from the Netherlands.
Can you please share a link or something as to the grill you use? I love the ability to have both a skillet and a griddle in the same place while not losing too much in terms of space. Fantastic technique brother!
Love chefs smash burgers 💗
Looks so delicious and wonderful delicious recipe Super duper recipe
When do you use kosher salt, sea salt, table salt?
Smash burger all day long!! Absolute favorite!
My wife and I are absolutely hooked!!! Amazing chef, great videos and I can’t wait to buy a cook book from you! 🙌🙏
Great burgers! Well done
Hi Andy…I love your channel….these burgers look amazingly delicious!👌👌👌I would eat both of these any day of the week.👏👏👏 If I had to choose, I would go with smash burgers! Greetings from the United States 🇺🇸😁✌️✌️
Thanks for watching!
Just a tip if you want the cheese to melt down so it's nice and gooey - pull the hood down on the BBQ or put a lid over the skillet so the heat reflects back down on top of the patty. Becomes more important if you're using cheese from a block instead of american style. I like to let some of it melt right down onto the pan so you end up with bits of grilled cheese on the outside - perfection.
Andy you are an awesome cook and super talented! Hope you are having a fantastic day!
Smash burger all day, love these vids man.
The way you break down recipes to base ingredient really holds my attention.
I've been cooking professionaly for 15vyears and I'm still learning thanks to you,
Cheers Andy!
Andy, your burgers made me hungry. Those are my hubby's favorites!
Bon Appétit! Will try them next time!
Thanks
Thanks Andy
They both delicious but I'd probably like the smash burger better because I love all the works on my burgers.
Thank you Andy!!! Just made the smash burger and it was crazy delicious 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
That's awesome!
Thanks Andy! My favourite food is beef bulgogi, would love to see you cook that!