The high requested video on how I get such a perfect sear on my Smashburgers!
Tips for the perfect burger:
1. Use 75/25 ground beef! It’s the perfect blend to keep it juicy and let the fat render out during the cook to help get that beautiful crust! 80/20 works as well, but it’s slightly worse than this blend for smashburgers.
2. When you form the 3-4 oz smashburger balls, don’t overwork the beef or handle it too much. You want it to really spread out when smashing and this helps get that amazing texture that Smashburger are known for! Just loosely form it with your hands and your done!
3. When cooking, preheat a cast iron pan or griddle over medium high to high heat. You want the cooktop to read 450° F or more. I aim for 475-525 most of the time! You also want to avoid using any oil, it will actually prevent the beef from sticking which is needed for that perfect crust!
4. Season it up after smashing and Let it cook 80-90% through before flipping, and when you flip you need to make sure you carefully scrape up the edges! This will make sure the crust stays in tact, which is the whole point of a Smashburger!
5. Top with your favorite cheese, which should be American cheese for burgers, and enjoy!!
Smasher – @theburgersmasher
Cutting board – @andy_wilkins_designs
Seasoning – @chilesandsmoke canyon crust
Griddle – @samsung
Beef – @meijerstores
#beef #smashburger #carnivore #burger #foodie food #foodie #foodiesofinstagram #burgers
45 Comments
Tutorial on the toppings next!
Where do i get neon pink beef.
Where u get the skillet thing
What type of American cheese do you use
What you cooking the burgers on there ?
Burnt ? Yeah I’m the one doing something wrong 😂. wtf
Bro just skips the toppings, bruh!😢
Stop making trendy gay burgers and just make a regular fucking burger.
Nah. Give me a solid half lb burger, thick cut bacon, Swiss at medium rare. We have McDonald's already. My opinion of course
75%.. No thanks.
whats the benefit of smash burgers? maybe its just my preference but i like juicy meat so i would rather sous vide the patty then smash it. is the trick to use alot of sauce to get it juicy again?
Do you got a video of of you making them onions
My husband's are 3 in thick smoked with cherry
Thats not a smash burget thats a piece of paper made of beef
Step 1 add no seasoning 😢
Ahhhhsnash burgers smash all that juice out so u can serve a nice dry see through burger.!
Which plate is that?
Swiss cheese is better in those
this video is misinformation about smash burgers
You had me until that trash American "cheese" comment. Sorry I like cheese on my burger not some processed cheese biproduct.
Smashburgers are so overrated
If you’re smash burgers don’t look like that, you can tell your mom to call me.
First Mistake is making a smash burger. Make that patty 2 in thick as god intended.
Tips for smashing ground beef😂 god bless America
Junk
I've never been a fan of american cheese. It always just tastes so… processed and artificial.
Why is your mince meat Barbie pink 😭😭
What grill do you use??
How many oz do I make the balls?
Why put seasoning on after you form the Patty not have seasoning all the way thru?
I love a good smashburger as far as taste but they are always ruined. They really need to mix down the thickness to where some of it stays medium on top without the flip
I like the thick burgers >.>
Smash burgers are an abomination to sweet and sacred name of our savior baby Satan
American cheese is for losers
How to make a scab sandwich:
American cheese is horrible tastes like plastic
Digicamo wood cutting board
Subscribed!
Tbh I always think smash burgers done best with sauces. The cruchy patty gave texture while the sauce gives the juicyness. No need for good meat, you use them for textures and smells of beef only.
American cheese isn't cheese…. cheese melts with a naked flame, American cheese turns black.
Processed cheese isn’t cheese
just eat normal burgers
80/20 accept no substitute
Cast iron and baking paper, why?
Wut is that bread 🤤🤤🤤