Just cooked this, exactly followed your recipe apart from toasted the bun and added some finely chopped red onion. Amazing burger thanks for the tips Donal 👍🏻
dont know if anyone cares but if you guys are stoned like me during the covid times you can stream all of the new series on instaflixxer. Have been streaming with my brother lately xD
I've personally never had a toasted bun from a restaurant, but I started doing it on a hunch and now I always do it because it makes the burger. I also was going to say - toast that bun. You'll be glad you did.
Hi Donal I was never a big fan of burgers earlier but after watching your videos I decided to make them and with your recipes they came out great.❤❤ Can't wait to try this one as well. 😋😋
There's a restaurant chain in Montreal called Dolalo's that has been around forever that makes burgers like this but uses 20% pork in the mix. The burger is just that much better with the bit of pork. Many Newfies have made it these way for eons as well. Yum Yum.
Yes Donal I’ve been a chef in Dublin city centre for 8 years now and thats how i have cooked my burgers for years now its amazing the family is always grateful when I’m cooking them 😂
I made these tonight with 1/3lb patties which is pretty thick but they were so juicy and steamy hot inside. They were so good. I set off my smoke alarm!
Well hello former Eagle Rock neighbor. I found you by blind luck on CZcams - should've had you cook for me while you lived nearby! Hope you and the family have settled back into Ireland. Bill on Sierra Villa Drive.
I love Smashburger! They don't even have to ask me my name anymore. 😉 My favorite is the BBQ Bacon Cheddar burger...Yum! 😋😋 Thanks for sharing this recipe with us! I'm definitely going to have to try it! 😃😃👍👍
Bellemain Cast Iron Grill Press, Heavy-duty bacon press with Wood Handle, 8.75-Inch Round www.amazon.com/dp/B077PJDPP3/ref=cm_sw_r_cp_api_i_vMwzDb5CAWK4C If you’re gonna make your own smash burgers I suggest a cast iron grill press. They’re kinda heavy and really smash the burgers well. The burgers cook so fast like 1-2 mins and they’re ready. I like making 2 2 ounce balls making a double burger but it’s still a quarter pound total. Also, don’t squeeze the burger after you’ve cooked it! It’ll lose all the juices and flavor! It also needs to rest a few mins so the juices redistribute inside the burger
Yum looks delicious tell max i love him soooooooooooooooooo much and i say hi to him love dogs tell max he is my friend drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya
Looks amazing, so I will most definitely attempt this method! I do agree with a comment below about toasting the buns. Also, please take your ring off when handling raw meat! :-p
Wow Donal , That was awesome thank you for showing me that you can get the chard underneath to really make that Smashburger taste great, and by the way you use shredded lettuce my favorite I will continue watching your show this is the first time. You go sweetheart. Your friend KATHY❤️👍😇🍺🙏🏻🌻
Wait I’m confused… first you said hot sauce and mayo, then after you said it was ketchup and mayo. Which was it, hot sauce or ketchup? Burgers look great though! 🍔
"The smashburger's humble origins came from the Midwest" *Shows an article that says they come from the Appalachian mountain region, near the east coast*
You missed a step, smash burgers actually start with diced onion on the griddle. Get the onions cooked until you can smell the onions starting to get nutty, then add your ball of meat to those. Let your meat sear for a hot minute before smashing and flip. No worries though, they're good however you eat them :)
I don't get it. The #1 attribute of a good burger is how juicy it is. And optimum juiciness comes from forming the patty by hand, and then cooking it with the least amount of disturbance on the grill as possible, one flip only. Smashing compresses the nooks where the juices can collect in the burger, reducing the overall juiciness potential. Charring or caramelization is a function of the temperature of the grill. It needs to be hot enough to trigger the Maillard reaction, but not so much that it cooks too quickly. You can have both a juicy burger and the desired level of charring, but not by smashing the patty.
I gave this recipe a "like" but, while I love cheese, I cannot abide "American Cheese" and if I want to eat lettuce I will make a salad - not have it on my burger.
Donal, nice video. Liked the burger smashing technique.... can see key is smashing early so you don't force out juices later. Old school here and, in my humble opinion, all a perfect All-American burger needs is seasoned burger (80-20 ground beef), American cheese, lightly toasted sesame bun, dollop of ketchup/catsup, smear of mayo, 2-3 dill pickle slices, leaf lettuce and sliced onions. Yours look great too, but too much like a Big Mac (except for hot sauce). MacDonald's is poisoning people.
I would love to have one of your burgers with you man!! I'll have to make it. I watched you with Claire on her grilled cheese, and I loved watching. I still need to try and make it. I even went and bought her hot sauce she ate it with. Please tell me what is your favorite hot sauce is..
For even better result, toast your buns with some butter on the grill before assembling them!
Roger Lo anyone who doesn’t toast the bun deserves the subpar burger they’ll get!
Roger Lo
Yes Roger !
Carla Lalli-Music would have an aneurysm if she saw this. Always -burn- toast the buns!
I was about to post this and obviously it's already the top-rated comment.
The guy clearly doesn't know how to make proper burger.
Toast the bun Donal!!! Absolutely Crucial
You need to toast the buns my FRIEND !!
Looks a really nice burger,but no way the they are smash burgers,way too much meat and too thick
If he likes them thicc, let him have them thicc..lol
TOAST THOSE BUNS BRO 😋
Those smash burgers were far too thick.
Just cooked this, exactly followed your recipe apart from toasted the bun and added some finely chopped red onion. Amazing burger thanks for the tips Donal 👍🏻
Love watching you making food. I can see your enthusiasm & love of food.
Need some onions on that burger
A nice sturdy (metal) spatula with no slats cut into it makes all the difference.
dont know if anyone cares but if you guys are stoned like me during the covid times you can stream all of the new series on instaflixxer. Have been streaming with my brother lately xD
@Kieran Thomas Yea, I have been using InstaFlixxer for years myself =)
I've personally never had a toasted bun from a restaurant, but I started doing it on a hunch and now I always do it because it makes the burger. I also was going to say - toast that bun. You'll be glad you did.
Hi Donal I was never a big fan of burgers earlier but after watching your videos I decided to make them and with your recipes they came out great.❤❤ Can't wait to try this one as well. 😋😋
That handful of meat is at least 3x too big
Gotta toast the buns on the grill! I use a garlic butter.
Hell yeah I love the garlic and butter toast
Grill or toast the buns, add some diced onions (caramelized if you like) and a couple of thin slices of ripe tomatoes.
There's a restaurant chain in Montreal called Dolalo's that has been around forever that makes burgers like this but uses 20% pork in the mix. The burger is just that much better with the bit of pork. Many Newfies have made it these way for eons as well. Yum Yum.
smash burgers are the only way to fly. love the crispy bits. a simple hamburger is the best
Yes Donal I’ve been a chef in Dublin city centre for 8 years now and thats how i have cooked my burgers for years now its amazing the family is always grateful when I’m cooking them 😂
Why I'm watching this when I'm eating oatmeal 😭😭
me while drinking milk lol😩
Feeling sorry for both of you🙁😖
Toasting the buns would have taken the burger to a whole other level
Culver’s serves Smashburgers. They butter and Toast the buns as well! Well put together combo
Miner-Dunn in Highland, IN has been doing smash burgers since the 1930s. Schoops, also from Northwest Indiana has been around since the 40s.
I made these tonight with 1/3lb patties which is pretty thick but they were so juicy and steamy hot inside. They were so good. I set off my smoke alarm!
*shrettuce
When making the burger sauce you called the red sauce ketchup and hot sauce, which on is it?
Nice call out
Holly F Well, it has both hot sauce and ketchup in it, so both would be right.
Wonderful! I didn't know the smashburgers! Thanks for this fantastic recipe, I'll do it for sure
Look's gorgeous will definately try it
I typical thinly slice onions and smash them with the burger meat. Adds so much to flavor.
If you're into the smash burger, then you should watch First We Feats The Burger Show
Also, toast your buns bud
oh, thank you recipe here , easy to make now !!!!
Well hello former Eagle Rock neighbor. I found you by blind luck on CZcams - should've had you cook for me while you lived nearby! Hope you and the family have settled back into Ireland.
Bill on Sierra Villa Drive.
Yum .. heck yes I’m making these
Love that you made this in a normal pan, no skillet!
Thumb Rule: Toast the buns, ALWAYS!
Yum!! Looks so good! Others are saying to toast the buns, but I prefer a nice soft bun, especially if the meat already has the crispy texture. ;)
I love ur way of cooking Donal😍👌
I love Smashburger! They don't even have to ask me my name anymore. 😉 My favorite is the BBQ Bacon Cheddar burger...Yum! 😋😋 Thanks for sharing this recipe with us! I'm definitely going to have to try it! 😃😃👍👍
Amazing burger recipe. Great history on the subject. Mouthwatering for sure Donal!
Bellemain Cast Iron Grill Press, Heavy-duty bacon press with Wood Handle, 8.75-Inch Round www.amazon.com/dp/B077PJDPP3/ref=cm_sw_r_cp_api_i_vMwzDb5CAWK4C
If you’re gonna make your own smash burgers I suggest a cast iron grill press. They’re kinda heavy and really smash the burgers well. The burgers cook so fast like 1-2 mins and they’re ready. I like making 2 2 ounce balls making a double burger but it’s still a quarter pound total. Also, don’t squeeze the burger after you’ve cooked it! It’ll lose all the juices and flavor! It also needs to rest a few mins so the juices redistribute inside the burger
Toast your buns!
Will have a go for sure !
Yum looks delicious tell max i love him soooooooooooooooooo much and i say hi to him love dogs tell max he is my friend drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya
I love it. Need to try this recipe. Thank you!!
A Excellent Video.. Highly Recommended.. Thank You Very Much For Sharing..
Just made this, I can confirm it is 👌
Beautiful Donal love it
Looks amazing, so I will most definitely attempt this method! I do agree with a comment below about toasting the buns. Also, please take your ring off when handling raw meat! :-p
I do the splash of water and lid on to steam the yolks of fried eggs to give that glazed look.
Wow Donal , That was awesome thank you for showing me that you can get the chard underneath to really make that Smashburger taste great, and by the way you use shredded lettuce my favorite I will continue watching your show this is the first time. You go sweetheart. Your friend KATHY❤️👍😇🍺🙏🏻🌻
My friends and I have been cooking burgers this way for over 55 years. Nothing new about it.
Love it. Definately my favourite method of cooking burgers. Simple yet delicious.
Looks really delicious!
I'm off to the supermarket to get my ingredients to make my smashed burgers - Scott. Canada
Toasty! Oh no, wait...
Sauce never touches bread. You've just created a sogy bread bun
Best patty size 60-80g x2 for smashed 🍔. Trust me on this
Just finished making yr burger tonight. It's simple and so yummy. Will make it again tomorrow 😋
Those burgers look so tempting 👍👍👍💟💟💟💟👍👍💟💟
I'm sold Donal....
Try using a smaller ball to smash it will create a better crust
I just tried this (for breakfast because I'm wierd) and I love it. Suoer easy, has a great taste, and good crunch.
The smash burgers should be much thinner, and buns definitely be toasted, otherwise a really good color on your meat, it looked tasty.
But but but
Putting sauce and the patty directly on the bun will make the bun soggy :(
Anyways this looks delicious
Thinking the same thing...would have put the lettuce down first and set the patty on it.
Wait I’m confused… first you said hot sauce and mayo, then after you said it was ketchup and mayo. Which was it, hot sauce or ketchup? Burgers look great though! 🍔
I wondered that too!
be your own master of the sauce. I've gone with mayo, brown sauce and mustard. Weird but lovely!
Donal, did you really say "Moistmaker"? I thought this was a family channel :-) Also, I agree that one ought to expose ones buns to some heat.
I hope the drooling I'm doing right now doesn't short out my keyboard.
What you can do is flat them out really thinly with a rolling pin put them on a baking paper and put them in the freezer
"The smashburger's humble origins came from the Midwest"
*Shows an article that says they come from the Appalachian mountain region, near the east coast*
What meat do you use from what shop ?? I’ve tried 80/20 from Tesco’s mince meat but it doesn’t come out that good :(
Did spongebob also smash burgers?
I will try this one ..it looks so good!
You missed a step, smash burgers actually start with diced onion on the griddle. Get the onions cooked until you can smell the onions starting to get nutty, then add your ball of meat to those. Let your meat sear for a hot minute before smashing and flip. No worries though, they're good however you eat them :)
Hello what recipe did you use for the buns they look very fresh
I don't get it. The #1 attribute of a good burger is how juicy it is. And optimum juiciness comes from forming the patty by hand, and then cooking it with the least amount of disturbance on the grill as possible, one flip only. Smashing compresses the nooks where the juices can collect in the burger, reducing the overall juiciness potential. Charring or caramelization is a function of the temperature of the grill. It needs to be hot enough to trigger the Maillard reaction, but not so much that it cooks too quickly. You can have both a juicy burger and the desired level of charring, but not by smashing the patty.
lol - think he's been watching jamie oliver with all the manerisms...
There’s a smash burger ten minutes away from my apartment and now it’s all I want.
Lucky you
That burger looks soooo good! 🤤🤤🤤🤤🤤🤤
Lovely! Solid comfort food. 😊
Is it ketchup or hot sauce ?
So, basically any chance of a beef flavour has been instantly destroyed. Try ground (eco-friendly toilet roll tubes) - you might as well.
Smashed burger is my kind of burger!!
I had the exact same spatula. Made smashed burgers with melted cheese and.... plastic.
A bit closer to chappal kabab from Pakistan. But chappal kabab is the best 😜
You can't leave us hanging like this, where's the recipe? :)
I made the burgers and they were great!
Title: This will change the way you make burgers!
Me: *sees that buns aren't toasted* Nah mate. I don't think it will.
I like my buns untoasted too mate, good job
Smash burgers are the only way to go. Umami maximizing bomb
Your buns looked amazing, I can only find the thin type that fall apart. also should we not toast the bun?
I gave this recipe a "like" but, while I love cheese, I cannot abide "American Cheese" and if I want to eat lettuce I will make a salad - not have it on my burger.
Just popping in to say hi Donal. What a party burger🤗
I def will eat them.
👍 nice!!
I never even heard of smash burgers... at first I was thinking Super Smash Brothers... I don't play, but I've heard of it.
Great! Except, for those 2 slices of #fake cheese :( a slice of good solid cheddar would be preferred in my opinion !
Donal, nice video. Liked the burger smashing technique.... can see key is smashing early so you don't force out juices later.
Old school here and, in my humble opinion, all a perfect All-American burger needs is seasoned burger (80-20 ground beef), American cheese, lightly toasted sesame bun, dollop of ketchup/catsup, smear of mayo, 2-3 dill pickle slices, leaf lettuce and sliced onions.
Yours look great too, but too much like a Big Mac (except for hot sauce). MacDonald's is poisoning people.
Oh my goodness 🥰🥰🥰
Please consider adding.....TONS OF SLIVERED SWEET OR RED ONIONS ‼️
I would love to have one of your burgers with you man!! I'll have to make it. I watched you with Claire on her grilled cheese, and I loved watching. I still need to try and make it. I even went and bought her hot sauce she ate it with. Please tell me what is your favorite hot sauce is..
toast them buns!!!! Pleaze!!! then it is perfect!
will be trying a smash burger!!
I'm American and American "Cheese" should morally and legally not be allowed to be called cheese. And toast the buns.