Top 10 Smash Burger Mistakes for Beginner Griddlers
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- čas přidán 15. 07. 2023
- Avoid these mistakes when making Smash Burgers! Learn from my happy accidents and make amazing smash burgers.
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-Common Mistakes to Avoid
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Straight forward, to the point, no gratuitous mini videos, no crazy camera angles, just cooking! Which is what I watch for. If I want comedy, I'll watch the 3 stooges
Thanks.
Right? Great video
But he’s hilarious!
Love how down to earth you are. Feels like I’m listening to a neighbour giving some good advice.
Thanks! That's the cude I'm going for. I really appreciate you watching.
The three ounces pattys is the golden advice
Ya it changed my smash burger world. I always wanted more meat and then someone was like. Just double up the patties 🤦♂️. Can't believe I didn't think if it lol.
It depends on how much you smash them. I can take a 4oz patty and smash it just as thin as a 3oz patty. Itll just be a little bit bigger in diameter
2 1/2 oz.....
@@Fbarts Same, I cut my pound of ground beef into 1/6's (~2.5 oz) then make doubles, I tell my guests I'm making 1/3 lb burgers then let them argue over whether a 1/3 is bigger than 1/4 😂
That extra ounce is water, not meat?
These little tidbits of information learned over time and through trial and error are a shortcut for us. Thanks, much appreciated.
You're welcome, thanks for watching.
I have done the In-N-Out burgers on my flattop. You spice, add mustard and then flip. Double double animal style is the best! Great video Johnny, thank you!
That sounds good Mike.
Hi Johnny, I've been watching your channel for the past couple of months while contemplating buying a griddle. I bought a Blackstone 28XL, 28" with 3 burners. After seasoning it, my first cook were smash burgers. I made them In-N-Out style. They came out so good, my wife wanted them again the next night. So far, I have made breakfast, a ribeye steak, and chicken fried rice. I'm in the beginners learning curve and I will master this new griddle. Thank you for making informative videos that are entertaining!
Hi Will thanks so much for watching my channel as you were making your decision. Congrats on the new griddle, I'm so happy to hear your wife enjoyed the smash burgers. That's too funny that she wanted you to make them again the next night lol. I've always said jokingly that the griddle will help your marraige lol. But seriously my wife loves that all the greases is now outside and not in the kitchen. I'm sure you'll master the griddle in no time. If you don't already have it I have a free griddle ebook and a newsletter that goes out every satruday with tips and tricks. Here is the link if you are interested.
mailchi.mp/65f7c146d6d7/griddlebook
Love it!!!
You're back teaching us. Thanks for the great video.
Or use a scale to get the correct weight
Ya scales are definitely nice. Thanks for watching.
Great insight. I started making mine 3 oz and that changed everything to perfection.
Thanks! Ya going smaller was a game changer for me as well.
The measuring cup is a great idea.
Your fridge light stays on after you close the door.
Lmao
🤣🤣🤣
😂😂😂😂👍🏻😎🏴
What?!
wat
Brother - I followed your instructions and the smash burgers turned out imperfectly perfect. I made 10 burgers from 2 pounds of 80/20 and they turned out fantastic! Not a single one left. My 14 year old eating machine had 6 and left us the rest. Made potato's as well that came out really good too. I am liking this griddle cooking a lot. Consider me subbed.
That's awesome!!! Thank you so much for sharing this really makes my day. 6 smash burger wow!! Even for a 14 year old that is impressive. I'm so glad that your family liked it and I appreciate you subscribing.
My first smashburgers were a success! Two happy accidents: I made them a little too big and tried to make all 12 at once, which made using my bacon press a problem. Oh, and they cooked so fast that I forgot to add the salt and pepper. I got nothing but compliments. Looking forward to upping my smashburger game.
Great tips, I’ve been making great smash burgers for 4 years now…but I am always looking for tips and tricks to try new things…appreciate you posting this!
You're very welcome. I appreciate you watching.
Great tips Johnny. Thank you so much. Always enjoy watching your videos. And love the email with all the different sauces. Cheers.
Thanks Lisa! I'm glad you're enjoying the emails as well.
We got a blackstone for my birthday Sunday I followed this video tonight to make smash burgers they came out great I appreciate your videos it’s like talking to a friend who’s teaching me how to cook on this
6:30
Johnny
I’m new to the griddle scene and your videos are on target!
Thanks for sharing.
Keep the content coming.
Tha ks man I'm so glad you like them.
Thanks, Johnny. I have made smash burgers many times but I have learned a few tricks after watching this.
Glad I could help!
Nice tips sir !. I will definitely try that !. Thank you so much for all you do !. We ALL APPRECIATE IT !
You are very welcome
Great tips Johnny.
Bro... you should have a million subscribers. Love, love, love your channel!
Tha k you Brad, I really appreciate you watching. Maybe one day I'll have a bunch of subs but I'm happy with what I got now.
That video was a pleasure to watch, great stuff.
Thanks, I really appreciate you watching it.
Awesome video. I'll be using this guide next time I'm in the mood for smash burgers.
Thanks I appreciate you watching.
great segment sir. appreciate the tips.
You're welcome, I appreciate you watching.
I never thought to add the burger sauce during the cook. Im trying that today! Thanks Johnny!
You're welcome.
:39 “…it’s on sale a LOT and I’m really cheap…” I really liked the sincerity with which you said that. I subscribed.
Thanks man just trying to be honest 🤣🤣🤣. I appreciate you subbing.
That was great, i'm gonna check out this video on my screen now then.
Johnny you the man. Just did 80 smash burgers for a family group this weekend. I second all your tips, it's what really makes burgers great. Another suggestion is if you are doing a large number of burgers use fresh not frozen beef. I did 60 3oz balls of fresh 80/20 and 20 balls of previously frozen beef. The fresh was much easier to work with. I will start using a salt and pepper dish fo seasoning great tip. Also a 6" stainless drywall taping knife has a great feel for flipping the burgers. Love your videos, thanks.
That's a great suggestion about the fresh vs frozen thanks for sharing. And 80 smash burgers!!!!! You're basically opening up your own burger shop at that point lol.
what difference did you notice in fresh vs frozen
Great content. Thank you
All good tips for smashburgers on the griddle. But...my mom and dad would have had a fit if I'd left the fridge door open that long. I grew up in the 60s 😁. Thanks for the tips for this new griddle chef.
🤣🤣🤣🤣 you're welcome.
Perfect video Johnny! I've been doing a lot of it wrong. Now this is my only go-to for how to do smash burgers!! Melaney from SoCal
Thanks Melanie!
Great tips! I see exactly where I have been messing up.
Glad I could help! I give weekly tips in my griddle newsletter. If you're interested here's a link to sign up. Thanks so much for watching.
mailchi.mp/65f7c146d6d7/griddlebook
Love your videos, keep up the good work
Thanks so much Dwight, I appreciate you watching.
Just got my griddle. I’ve been using your tips and tricks along the way. I’m looking forward to doing smash burgers with your advice
Awesome! Congratulations on the new griddle and I hope the videos have been helpful.
i use 85/15 it seems to cook up with an excellent crust as well as enough juicy ness to make a perfect burger.
Worked well for me, too - could not find 80/20 that day.
Rewatching this. Great rewatchability (that’s a word I swear)!
This is really helpful! Thank you for a great video on how to smash burgers to perfection. Much love from Sweden.
You're welcome man, thanks for watching all the way over in Sweden. What brand of griddle can you get there?
@@JohnnyBrunet There are so many brands on the market. So there is something for everyone.
Here in Sweden something called a "stekhäll" is a thing at the moment. Like a big and curved kind of flat wok made of cast iron over burners or open flame. I don't know if there is a word for it in english. But it is good for all kind of cooking, smashing burgers works very well. (I'm sorry, English isn't my first language)
@@maritaeir no need to apologize it understood everything and thank you for taking time to write a response in English. The "stekhall" sounds really cool. I'm going to look it up. Thanks for the reply and thanks again for watching. I was just curious because someone was watching in Germany and they said they couldn't get any resonably priced flat top griddles. I appreciate the feedback.
That transition and camera angel when you talked about putting them in the fridge was perfect lol
😁😁😁 thanks buddy.
Thanks Johnny. Your tips are 100000% accurate. I make them all the time and have perfected the technique. I might suggest you use/try MARTINS POTATO BUNS though. They're soft and perfect to top off the real deal from Shake Shack, Smash Burger, In-Out Burger etc. Give it a try. Good luck and enjoy!!!
You're welcome. And I will look for that potato bun.
"Pinnch AND Gooo"...got it!😋 Great suggestions...TY!!
You are so welcome!
Another great video, thanks. And I’m going to try making some burger sauce tomorrow. 👍🏻
Awesome, I hope it turns out great.
glad to see you didnt cheap out on the mayo! nice video, thx!
Thanks! Ya I didn't cheap out this time but I've been known to get the cheap stuff every now and then.
Everybody else can go home, these are the best tips out there.
Thanks Richard I appreciate it buddy.
Damn dude, almost 100k subscribers! Nice job
Thanks man! Ya I'm very lucky, can't believe I'm almost there.
Best griddle channel on YT
Thank you so much Brian, I really appreciate that.
Definitely
Sounds bloody marvellous mate👍🏻👍🏻👍🏻😎🏴
Thanks man!
Thanks man! Great tips
You're welcome, thanks for watching brother.
Excellent beer choice
Tha ks Charles.
thx for the video. greetings from germany!
You're welcome! Thanks so much for watching.
I bake my own buns and they're big in diameter, so 4 oz smashburger balls flatten out perfectly to fit the buns. 80/20 for the win for sure and yeah, cooked some yesterday, absolutely delicious! Thank you for the tips!
Bake your own buns that's awesome! Thanks for watching.
Amen Johnny on 80/20 burger. The last time I used 70/30 was before I had a griddle and it produced so much grease I thought my kitchen would catch on fire! I never buy that now.
Great tip about chilling the not meatballs before cooking
Thanks Gary.
Thank you dude 👍
Any time!
Good tips Johnny B!
Glad it was helpful!
Your videos are THE BEST! Thank you AGAIN!! 🔥🔥🔥
Glad you like them Mike!
Thanks Johnny. Need to incorporate that trick of keeping them in refrigerator. Stay hydrated!
You're welcome David.
Good advice…..thanks
You're welcome, thanks for watching.
Hey Johnny! We had this bike rally down here in Kentucky over the weekend. I hosted a party for my club brothers who were in attendance (about 25) and introduced them to the smash burger on my Blackstone. I learned a lot! The bottom line is if you are feeding a bunch of people, the smash burger is the fastest and tastiest way to do it. They were a huge hit with my brothers!!
That's awesome Danny sounds like a great time! Also 25 is a lot of burgers to crank out at once. Sounds like you were really working hard. I hope you stayed hydrated my friend.
Love your videos Johnny. Wish you lived next door, I'd get the beer (and would be happy to taste test!)
Tha ks man, I wish you were close too I'll always exchange food for beer lol.
Great tips. I've tried a few times on the Blackstone and they just haven't been right. Hoping to fix that and make them amazing this Summer!
Thanks, I hope this helps you out next time too.
Thanks!
You're very welcome Michael. Thank you so much for the super thanks. I really appreciate it man.
Helpful thanks
Thanks, glad you liked it.
Great tips! Did them tonight, had big honkin sourdough buns (on sale) so I had to make the burgers bigger.
Mmmm sourdough!!
good upgrade on beers from older videos... ;)
Great video 👍
Thanks 👍
You have to order fried mustard at In-N-Out. Traditionally comes with pickles too without asking. Previous INO cook here. “Ah, taking you back to your INO days” when I asked for my BS. Got it up and running last week, used it almost everyday and I’m doing these tonight! I appreciate your tips!
Awesome man! Thanks for all the tips from someone who knows. Congratulations on the new griddle. I got mine for the exact same reason. I worked at Bob Evans and wanted to bring back memories without actually working a full shift ont the line lol. I appreciate you watching buddy.
I did turkey smash burgers last week! They were great!
I've never tried those, I'll have to do that some time.
Great video, made me want burgers tonight. You gotta try smashing the burger ahead of time in a tortilla press. Perfectly flat and plenty of time to season them.
Ya give that a try. Ive always wanted a tortilla press, this will give me a reason to get one.
Very nice & polite person❤🤲🤗
Thanks so much.
The ratios are in accurate eyeballed ratios!
I don’t know what state you live in, but that bee looking thing that looks like it just stole the neighbors kid at 5:44 is the thing nightmares are made of. 😱
🤣🤣🤣🤣
I enjoy your videos. We use grass fed beef from a local farmer and its usually 90/10. I throw a stick of butter down and cook my smash burgers in that. Makes a mess, but they don't dry out. If I get ground beef at K-Roger, I go with the 80/20 and far less butter. I'm going to try adding the sauce during the cook.
Butter burns at 350 degrees...
Hamburger Helper is great.
I love that old diner technology because that was the best😊😊
Sure was Ross
Juicy truth is so good... nice choice
Ya it was my first time drinking it and zi really liked it.
Bra Tips, för en Nybörjare som mej😉 Har Aldrig gjort dem Själv Än. Men jag måste våga prova nu 🤗👍🇸🇪
Actually useful tips! Thanks! 😋
Thanks I'm glad you liked them. Hopefully they help next time you make some smash burgers.
@@JohnnyBrunet 🍔 :)
@@JohnnyBrunet Tonight was the night, turned out great! First time I felt like I made a proper burger that tasted good! Beginners luck? Or great tutorial video! I'm toying with the idea of smashing the pattys on wax paper beforehand and leaving them on a serving tray in the fridge until cook time. I may also pre butter the top side of the pattys as well, which will be hitting the surface first. For my burger press, I coated it with some non stick cooking spray to avoid any sticking issues. Thanks again!
@@kevinl3235 awesome man! I'm so glad it worked out well for you. That's a good idea about pre smashing them and doing the butter. I might give that a try myself.
@@JohnnyBrunet Thanks again! Cheers to many years of delicious smash burgers!
Cool video - love it 🍔
Thank you 😋
Teenage sons were bugging me to make these so I watched this video and cooked for 7. I used a press and parchment, and I probably could have pressed a few of them a little thinner, but……they were excellent even on the first try! Truth be told, I got so excited I forgot to season them (so they will be even better next time) although bacon and the cheese added a little salt. Could not find 80/20 that particular day at Costco, so made some balls with 85/15 and some with Wagyu. Your tips were great, especially the ball size and the high temps on the griddle. Thanks!
Lol I've forgot to season them more than once. I'm so used to seasoning meat before I put it in a grill or griddle that the change in procedure throws me . I'm so glad these turned out well and you were able to make a great meal for your boys.
I made smashed burgers today on my 3 in 1 cuisanart! Came Out perfecto!
Fantastic!
ooo I like the 1/3 measuring cup idea. I made smash burgers for the first time and the sizes were all over the place lol. I also messed up with cook order. I toasted the buns last lol. I did cook my onions first though.
Ya definitely try the measuring cup, it works well for me.
A good sear, Lawry's Lemon Pepper, American Cheese and the right bread to patty ratio. Grill the onions, toast the bun to get that brown outer edge. Makes an amazing burger.
That sounds amazing.
Hey Johnny, Did you try that mayonnaise cooke on the bun trick? Did you like it? InandOut burger does it on the bun, Mayo on one bun and mustard on the other then toast them
Yes I have done the mayo and I would highly recommend it. It tastes great.
Love that you have a fantastic Cincinnati bear
Thanks! I love me some truth.
Really good spot-on tips. One of the best smashburger vids on youtube. I like the delay on the salt thing. Very few understand the benefit of applying the salt late in the cook!
Thanks so much Mark. I appreciate you watching brother.
Johnny,,,,Thanks so much for making my life much easier with your videos !!! I got my Blackstone last summer and still very very much in the learning mode, I have watched a lot of videos and yours are the simplest and most informative I have seen, just doing things the easy way without a bunch of un-needed info, even the tips on temps, cleaning and such are the best !! Please keep the videos coming !!
Hi Laura,
I'm so glad to hear that my videos have been helpful. That's my goal to help new people learn the griddle. I hope you continue to make great meals this summer. That k you for the kind words.
Solid tips and i see you have good taste in beer. Juicy Truth is a really good hazy.
Thanks man. Ya I really enjoy the juicy truth in the summer time. Can't wait until the weather gets nice again and I'll have some. Right now I stick to regular truth and some stouts through the winter.
I use a a wide spatula with the burger press on top and twist . I use a piece of foil so it doest stick and works great. I agree with the temp 500 or more
That's a good technique. I'll give it a try with the foil.
Thank you so much for the informative video Johnny! Lately I've been making the smash balls 2.5 oz and always double stack. I agree, 80/20 definitely works best. Today I plan on recreating the S'Mac & cheese smashburger with some additions. I've been letting my griddle get to about 425° and I was always wondering about temp. Today I'll try it at 500 degrees. I subbed to your channel a little while back and you definitely have a wealth of knowledge.
Hey I'm so glad you liked the video and I appreciate you watching. What's in the S'Mac & Cheese? That sounds very interesting and I think I would like to try it. Also I really appreciate you subscribing. Let me know how 500 degrees worked for you.
@@JohnnyBrunet It was a burger that the Smashburger restaurant had as a special from February until a month or two ago. It's basically a mac and cheese Smashburger however the Mac is also smashed. I filmed it for point of reference in case you ever want to check it out. Unfortunately on that cook I got the griddle a bit over 450 but nonetheless it came out amazing! The next morning I made a breakfast burger and let it heat up to 500 and wow what a nice sear even though the one at 450 was good The one at 500 totally rocked! Oh yeah and you're very welcome. You have some great videos!
@@JohnnyBrunet oh yeah and the burger that I made I also added onion rings and wanted to see if I could possibly griddle frozen onion rings from Kroger. Tell you what, worked out really well.
@@TheFoodExperience that sounds awesome! I'll definitely have to try that burger. And I've done tots n french fries but not onion rings. Do you have video on your page or is just a private video. I'd love to check it out
Nevermind I clicked through and saw it. I'll definitely give it a watch. Thanks for sharing.
Yes, you can get a mustard burger at In-n-Out. They grill it with the mustard on it, Melaney from SoCal where In-n-Out is the King!!
Awesome! I thought I had seen that but wasn't sure. Thanks for confirming.
He had me at “if you’re too good for hamburger helper, not your channel “🤣
😁
I love the grease tray location on the camp chef. Is they anything you don’t like about it? Or is there another griddle you wish you had over the camp chef? Great videos!
No nothing that I don't like about it other than it gets a little to hot. But I think most griddles are like that. Thanks for watching.
@@JohnnyBrunet Thats something thats been keeping me from getting one is that they all seem to get too hot...well except for the Weber from what I keep hearing!! Thanks for the content!!
@@NipItInTheBud100 you're welcome. Also I've learned to control the heat by turning off burners and I've made a few videos on it. So if you do get one that gets hot it's not the end of the world.
I watched for the sole purpose of debunking whatever you said. But you know what you're doing haha. The only thing is smashburgers technically don't have to be thin.
Thanks buddy, I appreciate you watching.
For smashing, a small-ish cast iron pan works great. Nice weight, wide bottom. Put parchment paper over the ball of meat before you smash it to prevent sticking. You will bet an even smash that is the proper thickness. If you salt the meat before you put it in the fridge it will take out some of the water on the surface, and will provide more taste to the meat. You can still season a bit while it is cooking.
Good idea with the cast iron pan. I've never salted before going in the fridge. I'm going to give that a try. Thanks.
"Give your sibling a bloody nose." BWAHAHAHA! Great video, guy. Those burgers look amazing!
😁😁😁
I get 6 balls from a pound, roughly 2.5 ounces each (75 grams), and my sandwich is always 2 patties each. Don't forget to really press the edges thin all around when you do the smash so the edges crisp up nice. I always use a slice of parchment when I do the smash as Johnny did here. And a burger press is likely the best option.....most spatulas just aren't strong enough to properly smash a ball without bending. Or lay your spatula flat on the ball and use a wood spoon to help press/smash your spatula so you avoid bending it.
Best tips are a super hot surface and also preparing your buns & condiments before throwing the patties on the griddle. I like the S & P premixed too. Speed is important because they really do cook fast with a really hot griddle.
Nice job Johnny.
Oh ya you always gotta go double patties. Thanks for watching and for all the other good tips.
Great tips. I recommend a super quality fine cheese like aged cheddar . Really kicks it up a notch
Aged cheddar is delicious!
American is the best for burgers, you want a cheese that won't overpower the beef and melts really well. Aged Cheddar would turn into a gloopy grease puddle, while extremely delicious keep it off my burgers 😜
I have the same flat top and cover but a Kamado Big Joe lol but thanks for the tips
Lol that's awesome David we got basically the same set up. Thanks for watching buddy.
Great advice about the meat. Another thing is that the buns need to be toasted with the meat grease from the previous burger.
As you say, the bun need to be mostly toasted prior to the meat going on. When you flip the meat then it the to bun on the meat patty. The bun should be toasted almost black and crunchy. It will soften a bit while the patty finishes cooking. The bun will be shiny and hot as heck.
Ya that's a good point about toasting the bun in the hamburger grease. That will add a ton of flavor.
Unless making oklahoma onion burgers. No toasting required!