The Art of Making the Perfect Smash Burger

We're not making thick cut Burgers we're making the smoos flat Smash Burger all crispy and Lacy and basically the best burger you'll ever have. Well, the thing is Smash Burgers have become very invogue lately but we've all loved them forever whether you've gone to In-N-Out or Shake Shack or that Diner you grew up going to. The key to actually making the Patty is that the meat itself is as Loosely packed as possible cuz the more you pack it the denser it becomes and the texture becomes kind of hard.

You want to just pick it up your hand and smash it right in the pan that's it and step away from the pan. The thing is people always talk about oh I love a grilled Burger grilled burgers are not easy to make cuz all the good stuff in the burger the fat and the juice drips Into the Fire so often times you're left with a burger that's kind of smoky and stuff and crispy but it doesn't have the good stuff. The most important thing about the meat is it has to be at least 20% fat fat is where the flavor is and if you get like the lean ground beef it's just not going to work fat is Flavor if you don't have fat you're not going to get a flavorful Burger.

The bun is the worst thing people always talking about the bio or the pretzel roll or these like sort of high fluen nonsense we love at Pon peti a good potato roll often from Martin if you can find them um what's nice about them is they're soft they're moist or a little squishy and you'll notice they're not too big. The bun should never overwhelm the burger the burger is the star the bun is the compliment. The most important thing to remember is a burger is not meatloaf it doesn't need like special fixings and ingredients you don't need to put onions in and all sorts of other stuff.

A great burger is beef and salt maybe pepper like that's it no more if you want to put a bunch of toppings on that's up to you but a burger itself is the Burger itself. If you want to do a special sauce that's great some version of ketchup and mayonnaise and then if you want to put a little Dijon in there a little garlic powder some relish some chopped pickles that's kind of up to you some hot sauce um but there's got to be Mayo you have to have Mayo on a good Smash Burger. There has to be cheese yes I'm afraid there does and it has to be American cheese like yes there are a million great cheeses out there but none of them melt like American cheese.

American cheese sort of cloaks the burger it gets all glossy and gooey um and no other cheese can do that so you got to go American. So many restaurants make a burger so complicated cuz I guess they want to charge a lot of money for it but no one actually wants that everyone wants a simple Burger it ain't hard wow that is ridiculously good and crispy and so crazy juicy I mean come on you should e a napkin when you eat a burger like this.

"WEBVTTKind: captionsLanguage: enso we are we are not making thick cut Burgers we're making the smoos flat Smash Burger all crispy and Lacy and and basically the best burger you'll ever have well the thing is Smash Burgers have become very invogue lately but we've all loved them forever whether you've gone to In-N-Out or Shake Shack or that Diner you grew up going to the key to actually making the Patty is that the the meat itself is as Loosely packed as possible cuz the more you pack it the denser it becomes and the texture becomes kind of hard you want to just pick it up your hand and smash it right in the pan that's it and step away from the pan the thing is people always talk about oh I love a grilled Burger grilled burgers are not easy to make cuz all the good stuff in the burger the fat and the juice drips Into the Fire so often times you're left with a burger that's kind of smoky and stuff and crispy but it doesn't have the good stuff the most important thing about the meat is it has to be at least 20% fat fat is where the flavor is and if you get like the lean ground beef it's just not going to work fat is Flavor if you don't have fat you're not going to get a flavorful Burger the bun is 1A the worst thing is no one wants like the bio or the pretzel roll or these like sort of high fluen nonsense we love at Pon peti a good potato roll often from Martin if you can find them um what's nice about them is they're soft they're moist or a little squishy and you'll notice they're not too big the bun should never overwhelm the burger the burger is the star the bun is the compliment the most important thing to remember is a burger is not meatloaf it doesn't need like special fixings and ingredients you don't need to put onions in and all sorts of other stuff a great burger is beef and salt maybe pepper like that's it no more if you want to put a bunch of toppings on that's up to you but a burger itself is the Burger itself if you want to do a special sauce that's great some version of ketchup and mayonnaise and then if you want to put a little Dijon in there a little garlic powder some relish some chopped pickles that's kind of up to you some hot sauce um but there's got to be Mayo you have to have Mayo on a good Smash Burger there has to be cheese yes I'm afraid there does and it has to be American cheese like yes there are a million great cheeses out there but none of them melt like American cheese American cheese sort of cloaks the burger it gets all glossy and gooey um and no other cheese can do that so you got to go American so many restaurants make a burger so complicated cuz I guess they want to charge a lot of money for it but no one actually wants that everyone wants a simple Burger it ain't hard wow that is ridiculously good and crispy and so crazy juicy I mean come on you should e a napkin when you eat a burger like thisso we are we are not making thick cut Burgers we're making the smoos flat Smash Burger all crispy and Lacy and and basically the best burger you'll ever have well the thing is Smash Burgers have become very invogue lately but we've all loved them forever whether you've gone to In-N-Out or Shake Shack or that Diner you grew up going to the key to actually making the Patty is that the the meat itself is as Loosely packed as possible cuz the more you pack it the denser it becomes and the texture becomes kind of hard you want to just pick it up your hand and smash it right in the pan that's it and step away from the pan the thing is people always talk about oh I love a grilled Burger grilled burgers are not easy to make cuz all the good stuff in the burger the fat and the juice drips Into the Fire so often times you're left with a burger that's kind of smoky and stuff and crispy but it doesn't have the good stuff the most important thing about the meat is it has to be at least 20% fat fat is where the flavor is and if you get like the lean ground beef it's just not going to work fat is Flavor if you don't have fat you're not going to get a flavorful Burger the bun is 1A the worst thing is no one wants like the bio or the pretzel roll or these like sort of high fluen nonsense we love at Pon peti a good potato roll often from Martin if you can find them um what's nice about them is they're soft they're moist or a little squishy and you'll notice they're not too big the bun should never overwhelm the burger the burger is the star the bun is the compliment the most important thing to remember is a burger is not meatloaf it doesn't need like special fixings and ingredients you don't need to put onions in and all sorts of other stuff a great burger is beef and salt maybe pepper like that's it no more if you want to put a bunch of toppings on that's up to you but a burger itself is the Burger itself if you want to do a special sauce that's great some version of ketchup and mayonnaise and then if you want to put a little Dijon in there a little garlic powder some relish some chopped pickles that's kind of up to you some hot sauce um but there's got to be Mayo you have to have Mayo on a good Smash Burger there has to be cheese yes I'm afraid there does and it has to be American cheese like yes there are a million great cheeses out there but none of them melt like American cheese American cheese sort of cloaks the burger it gets all glossy and gooey um and no other cheese can do that so you got to go American so many restaurants make a burger so complicated cuz I guess they want to charge a lot of money for it but no one actually wants that everyone wants a simple Burger it ain't hard wow that is ridiculously good and crispy and so crazy juicy I mean come on you should e a napkin when you eat a burger like this\n"