I love smash burgers man! I made a smash burger recipe on my cooking channel too and it came out great. Hope my channel grows like yours has! Keep up the greats content
Couple of weeks ago I did an experiment: I started with a chuck roast. Trimmed off all the connective tissue and cut it in long slices that would feed into my grinder. Usually I do a fine grinder plate like this, but I went to the medium-hole plate (something like 7mm) and ground it twice. Mixed Everything Bagel seasoning into the meat. Weighed them out. Formed them gently (didn't pack them tightly). These were thick. Grilled. OMG THE BEST BURGERS I'VE EVER MADE. Truly restaurant quality.
Wouldn’t the white glove fragment blend into the fat more easily than the black glove fragment? There’s a lot of white fat in the steak and nothing black in the steak
I personally think chuck is the unsung beef hero. So much flavor, so versatile and affordable. The flat iron, from the chuck primal rules over flank or skirt for carne asada.
Dunno what you’re talking about. My Oklahoma onion burgers have changed peoples lives. Literally people who didn’t eat red meat ate my burgers. Easy and good. And to think I used to love the thick burgers. Lol
Great vid as always 😁 I've read somewhere that the white latex gloves are biodegradable while nitrile is not. Also, have you considered getting a smaller glove size to avoid accidental knife cuts? 😁💕
Have you gone over the cut you did to the onion? Specifically the root? I already know you are legit as a chef, but it's these minor steps you do that are easily missed by a non professional cook. I often see the home cook take a huge hunk off the root side, whereas, you basically just sliced the bare minimum to maximize the usable onion as prepped food. Minimal waste is king.
Ices cream scoop for consistent patties is brilliant👍 so gonna start using this method..and I honestly don’t think I’ve ever pulled it out of the drawer sense I bought it😂
Ooh I gotta try the mustard on the bun I love mustard on my burgers too.Whataburgers are so yummy😋Im going to make this for dinner tomorrow 🔥🔥Thanks Matt🙂
Right after high school I worked in a butcher block at a grocery store. When Christmas rolled around they had a ton of filet trimmings and ground it up. Hands down the best burgers I've ever made.
Another trick o make burger juicier is to add water in the ground meat. Then during cooking the ground meat will lose moisture and you end up with the cooked patty that has the original meat's juiciness.
@@acooknamedMatt You should try it and make a video about that. This should be fire in terms of surprising but highly useful informational content. Should bring a lot of views clickbaity.
Really love the idea of the fried mustard bun, will definitely try that as I’m a mustard fan as well. Great.episode, love this series! Looking forward to the next one, cheers.
I recently tried my hand at making smash burgers and have fallen in love with them. I made them for my mom, a lady who is very particular about burgers needing to be thick, and well I converted her. :D Interesting you toast the bun, from the videos I have seen a lot of restaurants seen to steam the bun on top of the burger while it cooks.
@@acooknamedMatt good to know. Thank you for the tip. I was going to get black gloves today actually haha. I'll get white instead. I really enjoy your channel. Thank you for sharing!
3:58 Much respect for the man who pauses the video to pick up his cat. Priorities. :)
Always
A good burger has never been defeated.
Truest words
I love smash burgers man! I made a smash burger recipe on my cooking channel too and it came out great. Hope my channel grows like yours has! Keep up the greats content
Looked great! I subscribed couple weeks ago when you posted it. You should try making a guac BLT burger next 😁
Make a sunshine burger recipe
@@PastorKilla hmm I should! I’ll try and record it this weekend
@@GOATED0846 that’s actually one of my favorites lol I’ll eventually record that
I hope so too!
regular ground chuck homegrown onions and my lodge carbon steel griddle best I've ever had.
Because it is what has been traditionaly used and everyone is used to.
i heard the onions for these are better pole to pole but idk how to cut pole to pole on a mandolin lol
They arent. We have the best at home. Smash burger tacos. Smashburgers in a fried wrap. Unbeatable…
It’s as if you read the title and then just left a comment lol 😂
Couple of weeks ago I did an experiment: I started with a chuck roast. Trimmed off all the connective tissue and cut it in long slices that would feed into my grinder. Usually I do a fine grinder plate like this, but I went to the medium-hole plate (something like 7mm) and ground it twice. Mixed Everything Bagel seasoning into the meat. Weighed them out. Formed them gently (didn't pack them tightly). These were thick. Grilled.
OMG THE BEST BURGERS I'VE EVER MADE. Truly restaurant quality.
Nice
Dude, that crunch when you bit into it was glorious! Just ate soba with a side of Karaage but im hungry again.
Soba sounds so good rn
Wouldn’t the white glove fragment blend into the fat more easily than the black glove fragment? There’s a lot of white fat in the steak and nothing black in the steak
Maybe use blue gloves if that’s the case
I personally think chuck is the unsung beef hero. So much flavor, so versatile and affordable. The flat iron, from the chuck primal rules over flank or skirt for carne asada.
That fridge shot looks like there’s someone standing in that corner behind the camera
Dunno what you’re talking about. My Oklahoma onion burgers have changed peoples lives. Literally people who didn’t eat red meat ate my burgers.
Easy and good.
And to think I used to love the thick burgers. Lol
WHY does every burger place nowadays sells only smash? What happened to the old style thick burgers?
WHY IS IT SMASHED IN THE FIRST PLACE?
Damn dude, great looking smash-burger. Thanks for taking the time to explain the science behind great food.
What type of buns did you use?
Bro thebsound of you taking a bite of it at the end just says it all
the fact the he smacks his mouth while eating man. And then makes his audio pick up every little detail of his mouth smacking the food..
Woah 😮 You just said what happened.
Hi Matt, hope you're doing well mentally and physically!!
Thank you
Ohhhhhhhhhhhhhh, very thinly sliced onions smashed *into* the burger before grilling. #YesPleaseAndThankYou
So professional, what a pleasure to watch!
You have a badass cutting board, could you tell us where you got it from? Love the content 🔥
Boos block !
I don't grind my own meat because i don't want to clean the grinder!
At this point, nothing will taste better at restaurant anymore😂 cause u showed us all those tricky tricks😅
There we go
Wow
Your nose isn’t embarrassing, it’s fine
How many grams is each patty?
Great vid as always 😁 I've read somewhere that the white latex gloves are biodegradable while nitrile is not. Also, have you considered getting a smaller glove size to avoid accidental knife cuts? 😁💕
smaller glove size might not be a bad idea and yeah, latex is biodegradable
Home ground Chuck is some seriously good advice for stepping up my burger game. Thanks man, beautiful video!
Nice fridge camera
Have you gone over the cut you did to the onion? Specifically the root? I already know you are legit as a chef, but it's these minor steps you do that are easily missed by a non professional cook. I often see the home cook take a huge hunk off the root side, whereas, you basically just sliced the bare minimum to maximize the usable onion as prepped food. Minimal waste is king.
Naaaaah! It´s all about the Saliva.
Ices cream scoop for consistent patties is brilliant👍 so gonna start using this method..and I honestly don’t think I’ve ever pulled it out of the drawer sense I bought it😂
i always clench my butt cheeks when I see someone using a mandoline
😮
Ooh I gotta try the mustard on the bun I love mustard on my burgers too.Whataburgers are so yummy😋Im going to make this for dinner tomorrow 🔥🔥Thanks Matt🙂
In n out puts mustard on the burger while cooking
Love them! I like the combo of Chuck, brisket and short rib for my grind. Also whataburger all day 🤘love this video Matt!
Love me some whataburger
ayyy chika sake lol
Right after high school I worked in a butcher block at a grocery store. When Christmas rolled around they had a ton of filet trimmings and ground it up. Hands down the best burgers I've ever made.
That sounds so good
How hot to you get the frying pan?
350°F
The $20 Lodge cast iron skillet will also last forever.
You can get a cast iron griddle for your stovetop.
Yeeesss
Nice. No meat grinder but this Breville food processor should work just fine.
It would but will be kinda weird. Food processors work but just not the same
Another trick o make burger juicier is to add water in the ground meat. Then during cooking the ground meat will lose moisture and you end up with the cooked patty that has the original meat's juiciness.
Interesting
@@acooknamedMatt
You should try it and make a video about that. This should be fire in terms of surprising but highly useful informational content. Should bring a lot of views clickbaity.
Why would anyone who cares about food safety pick up a cat that walks around in its own piss and shit?????
I’m sure my cat is cleaner than you
Really love the idea of the fried mustard bun, will definitely try that as I’m a mustard fan as well. Great.episode, love this series! Looking forward to the next one, cheers.
Awesome! Thank you!
Why wear gloves? You could use your clean hands to do the meat prep and then wash your hands after
Cause I’m using a camera to record this video and it’s a pain to do that everytime.
Really i just made a smash burger at home and it turned out fucking amazing
Oh heck yes
that burger looks so fuckin good 🤌🏻🤌🏻🤌🏻🤌🏻
It was
12:48
Fuck yeah.😋
I recently tried my hand at making smash burgers and have fallen in love with them. I made them for my mom, a lady who is very particular about burgers needing to be thick, and well I converted her. :D Interesting you toast the bun, from the videos I have seen a lot of restaurants seen to steam the bun on top of the burger while it cooks.
Yea lots steak them but i love the toast
@@acooknamedMatt Fair enough! Thank you for making videos!
The smash and sizzle at 9:32 was super satisfying lol
:)
I really appreciate this series
Beef
What’s the rooster tattoo for
Restaurant i worked at
there not always better
You dropped a pin, can I have it? 📌
No
Wouldn't a white glove blend in and look like fat? A black dot wouldn't look like meat or fat, right?
It’s really hard to see. i got this tip from the most talented butchers, just a standard protocol.
@@acooknamedMatt good to know. Thank you for the tip. I was going to get black gloves today actually haha. I'll get white instead.
I really enjoy your channel. Thank you for sharing!
First
Everything has been prepared in a totally sanitary environment. Then handles cat
Then washes hands
@@acooknamedMatt of course. I trust you