How to Make the Best Smashed Burgers
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- čas přidán 7. 06. 2024
- Host Bridget Lancaster makes classic Smashed Burgers.
Get the recipe for Smashed Burgers: cooks.io/3AxZVZu
Buy our winning cast-iron skillet: cooks.io/3bhDX1x
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Bridget's sense of humor is so much fun in these videos. Love a good smashburger.
She’s a turn on.
@@RG-od8ri You got that right.
I need the respees
I love everyone at ATK,but Bridget is my fav.Thank you and Happy New Year to All.
She should change her name to Jalapeño, because she’s so hot! 🤓
@@oneproudchump8457 I thought it was just me....... I have to watch the videos twice, first time just to admire her......
Bridget is an absolute doll.
I love her too…
I love American Test Kitchen!! Wouldn’t goo anywhere else for a recipe!
I'm salivating! I'd heard of these but didn't know how the prep differed. Thanks so much!
I will definitely make those this weekend for the NFC and AFC championship games. Bridget, I love your sense of humor!
Way to start off the new year. Thank you!
Absolutely nothing better than a great homemade burger!!! Thank you Bridget!!
Salt on the tomato right before putting on the top bun 🙂 These look excellent!
Just a bit of Worcestershire sauce in the 1000 island brings it to the ultimate flavor. Also toasted buns for crunch and sogginess prevention.
I’m going to remember your advice to toast the buns and add some wooster…worchest…aw, heck - the anchovies juice.
Try potato rools.
Made these a couple of nights ago. Delicious! Can confirm ratios are important with the sauce (I used too much pickle, still good, but a little too much). Also, next time I'm going to spray the bottom of the tin-foil covered saucepan because I had trouble with the burgers sticking after being smashed. Definitely making this again.
Use the dull side of the foil. That's the non-stick side!
THIS IS AN AWESOME MEAL FOR THE NEW YEAR...GOURMET SMASHED BURGERS...RIGHTEOUS !
I’m new to this channel, and oh my gosh how this looks so yummy on that special sauce and everything. I honestly haven’t even thought about making smashed burgers. I love them when we go out, but now I can make them. Thank you so much, and look forward to more great recipes!!!
I have their books. They are the best, as they test a lot
if you are salivating to this do net ever check out Guga's channel, you will probably die of shock
Thank you, I really enjoyed all his videos!!!
Looks Yummy .. And a lot of technique .. Bravo .. 🙂👍
Happy New Year 🎆🎊
Awesome recipe thank you 😊❤
I make these all the time both indoors in my skillet and on the cast iron griddle on the BBQ. One of our favorites!
Happy New Year!
Cast Iron griddle on gas BBQ is the way to go! Great crust & grease splatter stays outside. The griddle is great for taco meat (think Al Pastor, Pollo Verde, etc.) since it is hot enough will put a crust on that as well.
Great methods, the sauce pan foil covered is now my go to way. Nice tip.
One of the best cooking videos, most vids today has people “trying” to be funny, animations, dancing, hundreds of seasonings, rubs, dips, sauces, and people trying to reinvent the wheel. This video is simple, yet very informative. Nicely done!!
That looks great. Thank you.
Excellent introductions thank you very much 😊👏🌷
Really enjoyed seeing Bridget make these! And even more - we didn't have to walk the plank for using Kraft singles ;)
There's nothing inherently wrong with kraft singleys. I think it's fundamental problem simply to calling it cheese. Do what the canucks did with kraftyac'n'chee. Just call it someping else. Heck, just call it Kraft Chee'. Done.
Krafty, I except my Chee' Check forthwidth. Signed by Major Chee' and the Chee'Tones.
This actually looks great, cannot wait to try it.
Thank you very much for this wonderful video and for yours advice❤ I loved this video
Happy New Year!
I love you guys, but I have to push back here. You absolutely should grind your own beef for a smashburger (can be done in a food processor). Supermarket ground beef produces a rubbery patty when cooked. Also, you should toast your buns.
@Mr. Cool I guess it comes down to personal taste. The conventional wisdom with smashburgers is to toast the buns to maximize the caramelized flavors.
Totally agree. Supermarket mince produces rubbery burgers. The food processor is your friend in grinding your own beef. Just semi freeze the meat before putting in the food processor.
Love the extra tips on the other ingredients (lettuce, tomatoes!)
Glad you addressed the summertime tomato thing. It’s really the best time to put one on a burger. I’m a toppings on the bottom type of guy because lettuce and tomato makes a good base.
Only thing I would add, is the meat needs to be 80/20 "Ground Chuck"... Not just any ground beef. IMHO the ground chuck is a game changer!
In Atlantic Canada Chuck is almost a thing of the past. I used to buy chuck roast for making my stews but since COVID started 2 years ago I don't think I have seen a chuck roast, only Blade roast.
@@BillAndersonNS I get 2 1/4 lb packs of ground Chuck local to me in Southeast PA… also get several different cuts of Chuck roasts. I usually get one my butcher calls California Chuck roast?
for the best burger always put lettuce on top. The lettuce will protect the burger from the wetness and juices of the tomato and burger from sogging out the bun. Isn't a bad idea to put lettuce both top and bottom especially if you toasted the buns and have sauces on the bottom
That's how I dress my burgers too...I hate soggy buns. From the bottom up: lettuce, onion slices, burger, cheese, tomato, lettuce. Any special additions are added somewhere in between. Ummm...now I'm hungry!
Lettuce on the bottom to protect the bun, tomato on top to co-mingle with the ‘dressing’. The softer bun top will squish into the top of the tomato & cheese ,, delish ,,
Agree about toasting the buns -- there's no "if" about it.
I don't think there's enough juice in a smash-burger to damage the bun. I also like the toasted buns. If you put a thin layer of mayo, or butter, on it, then that fat will repel anything that does come down. At least for the 2 minutes you have until it's all eaten up.
Then all of the juices run onto your plate and the bun swims in it.
Should let the Pattie settle for a few minutes and problem solved.
So good. This show is the best!
*Happy New Year to all the fantastic hosts at ATK!*
Not many folks leave the root on the O's. Nice. That helps hold the veg together and dice to the very end. Smacking the lettuce to release the core works, if used soon. It won't store well due to bruising the rest of the head, it'll "rust". It can be cored like a cabbage, or continue to peel off as needed. Great! A beer, please.
Great tip with using the bottom pot to smash the burgers. Thank you.
I love the saucepan trick!
They look delicious!
They look great!! been watching you girls since Kimball! Happy to subscribe love watching you cook at home
Amazing burgers!! Thank you
I love these burgers. The sauce sounds great.
I make my smash burgers on a flat top griddle with a little graded parmesan, a touch of the Worchester sauce, salt, pepper and a little garlic pwdr. Really really good.. My catsup is the siracha blend, mayo and the same cheese you used. My other recipe is basically the same except for the cheese I use Palmetto jalapeno spread, Palmetto brand pimento cheese spread, absolutely marvelous, especially the jalapeno one. I like the bun slightly toasted.
Looks Mighty Delicious 😋
Your so strong 💪 awesome video I can't wait to try!
Those patties looked legit delicious. Honestly if your burger patties look like that you can use any toppings/sauce.
I made the burguers and they was amazing.
Thanks 😊
Great video. Thanks.
I'm excited to make these!
I love your videos! You describe everything so elegantly, but still simple & to the point.
You got new Irish ☘️ sub 😊 😂
I’ll let you know how the burger went 😅
OMG that looks so amazing
Great video! I wanted to share this seasoning for burgers I found this past summer. 1 tsp salt 1tsp blk pepper half tsp of each brown sugar, garlic and onion powder quarter tsp of cayenne. I roll the meat in it first then sprinkle some more on during cooking.
Interesting. I assume the sugar helps with caramelization. I’ll have to give this a try.
So good! I’m making these burgers!! I will go heavier on toppings.
Brilliant 👏🏾 👏🏾
The best smash burger I ever ate was down here in TX at a tiny burger stand called Sexton’s Burgers. He added day old breadcrumbs and mustard and ketchup to the meat; probably to make the meat go farther, but the grease retained by the dry bread was epic on his decades old flat top.
We do have some awesome food down here in Texas!!🤘
What part of Texas?
Royse city, about 30 miles East of Dallas.
I'm from Alaska-I'll cut it in half and make your Texas the third largest state...
Italian meatballs were always made with breadcrumbs.
I have been making smashed burgers for years, But I always use a potato masher that has a round grid like surface. It works great. Perfect burger every time.
I use a bacon press
@@reganferguson4823 eeddrzxfxddy
I just made these turkey burgers for lunch and oh my god they are delicious. Thank you for this recipe.
I have to toast my buns it’s a must! But looks delicious! On the menu for dinner tonight!
Will make that pickled sauce
The bun I would opt for whole grain and lightly toast it in the cast iron skillet before adding the aioli homemade spread
Plus we will be making veggie burgers, black beans burger, and or jackfruit burger (fresh, no canned)
Thanks you
Spread a little of the rémoulade/aioli/whatever sauce on the bun before toasting it, it's delish.
Steak N Shake still has a place in my home town of Springfield Missouri. I miss the place!
100% would smash. The lettuce. The cutting board.. everything.
Bridget...
tooooo funny
Nice burgers, btw i prefer grilled buns, but very compact and easy to make
Add sautéed onions and a few pickles...perfection!
Very good!
great video, interesting burger press !!
Those look great
You can still use a spatula to do the smashing if you use something like a pepper grinder or olive oil bottle (whatever is suitable and nearby) to press down on the back of it. A little less awkward than using a foil covered pan anyway.
Looks so good. I love hamburgers.
I can't wait to make smashed burgers, thank you ☺️
Everything but the sauce. Yuck.
Oh my goodness I followed the recipe step-by-step and literally this was the best burger I've ever made wow!!!🎉
You make the best looking burger I’ve ever seen! Mmmmm.
The knife skills are out of this word!
VERY interesting
Having this for lunch.
Looks delish !!!!!
Love it
Add a bit of butter in the spot of the patty in the pan and let it melt slightly before smashing the patty on it.
Looks awesome and delicious.
I would have put the lettuce down first before the 1st patty.
That way the bottom bun doesn’t get soggy while cooking the next 2.
Looks like you're basically making a shortcut rémoulade, there. Another great tip for burgers or any hot sandwich that you plan on serving with a rémoulade or aioli, smear a bit on the bun and toast it (the sauced side of the bun very close to the heating element in a toaster/convection oven) until the sauce bubbles and browns into the bread (brioche rolls work great for this). Then serve the rest of the sauce as a condiment, as you planned.
Why not toast the buns !!! Get some nice salty butter and get another layer of flavour going on the buns… instant of a cold , sad pre packaged bun . 😞😞
🍔🍔
Agreed!!! Anyone who had Steak n Shake will remember these kinds of burgers, sooo good, and they would always toast the buns on the grill while cooking the burgers. I miss Steak n Shake, but we have Freddie’s now, which is a pretty good substitute!!! No untoasted buns!
Slowly stewed onions.
@@RG-od8ri did you mean to say sautéed onions? 👍🏻
Some people prefer the soft buns contrast to the crispy patty.
Toast the buns first to keep them from getting soggy if you put the condiments on first. Otherwise, the bread will shred after you place the burgers on the buns. Melt the cheese on the patties while still in the pan. The first patties will cool before placing the second patties on the buns. This way, all the patties will be at the same temp.
Nice video😊 What kind of cheese do you ude?
I use chipotle mayo and pickled jalapenos and a dash of dried ground habanero. Very tasty.
I need this
Thank you
We smash onions in with the meat at my house. Oklahoma style! Makes them so much tastier!
I've got to make one for myself!
Yes
Yum ❤❤
Oh man... now imma gonna need to go to the grocery store and buy all of that to replicate this... right know.. thank you ATK 🤣
Bless you ♥
Yummy
I’m in love
Burger looks delicious
Great tip with the foil wrapped saucepan
I love it maam i try to make thank u GOD BLESS US ALL 💖❤️
What brand of knife are you using. I need some new ones. thanks.
My favorite burgers: Smashed, hold the tomato, lettuce and cheese but put on plain old yellow mustard, plenty of dill pickles, and a few rings of onion. Mmm. The beef is the star.
V Nette Bridget is my favorite too!
Yes...mustard..onion...and pickle. All you need..I do put cheese on mine though.
Those buns look beautiful! We have nothing but crappy buns around here!
A 12 minute video about burgers? I’m in
The King of all things burger is George Motz! Especially the smash burger! Go there.
I prefer using a Cast Iron Creps Pan. It has a verry shallow rim and is ideal for smashburgers. Also, you should try the Oklahoma Fried Onions Smash burger. Its pure Heaven ;-)
I think I'm craving a Smash Burger especially since they closed a year ago!
1:32 best tip of 2022 and so funny