How to Make Smashburgers on a Griddle
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- čas přidán 1. 03. 2022
- Smash Burgers on the brand new Loco Griddle:
I cook hamburgers all sorts of different ways, but a smashburger is probably my favorite burger. The simplicity of this technique allows the beef and the crust you get from the griddle to shine. This can be done on a griddle, flattop or a cast iron skillet. Today we will be using the brand new Loco Griddle in this video.
Recipe: www.meatchurch.com/blogs/reci...
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Loco Cookers Griddle: www.lococookers.com/
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Welcome to the official Meat Church BBQ CZcams channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #Smashburger #LocoGriddle - Jak na to + styl
I’ve made hundreds of smash burgers many different ways. Great video. The only rule I have, personally, is it has to be seasoned with Holy Cow if at all possible. That’s my go to secret weapon on smash burgers. Love the videos, you’ve taught me so much and I’m yet to try a bad meat church product!
It’s an excellent seasoning for sure!
We love Holy Cow on them & that is typically my go to. Wanted to give another seasoning a chance. Thanks for the feedback Ryan!
Have you ever considered this onion smash burger recipe to include your frozen butter blended in?
Bout to cook up some smash burgers for the family just doing my homework. I can never go wrong following you. Thank for all you do I'm looking forward to your next video.
Thanks for the video. I got my first Blackstone Griddle and made my first Smash Burgers after watching this. They were the best I have ever made! My wife and kids want them for lunch tomorrow!
Meat Church keeping us all inspired! Thanks Matt! Love the content.
Oh hell yeah some griddle videos! Thanks Matt. Looking forward to more
Yet again another quality vid, thanks again Matt, very much appreciated 💯
Recommendation for the onions: Throw some salt on them after slicing and put them in a bowl for a few minutes. It will suck all the moisture out of them and you can squeeze out any remaining water left. It makes it super crispy.
Love it when the patty fits the bun perfectly. Beautiful burger
Those burgers look absolutely amazing! Great video!
Great stuff 👏 love the channel, amazing food, love from the UK 🇬🇧
Sooo glad you flipped the lid on the bun! Makes a MONUMENTAL difference on the smash. Love extra texture. BRING ON THE SERIES!
Going to give this method a shot!! Always love the videos...
This channel is a home run every time !
Great video bro! I can’t wait to give these a try.
I love the way you cook both side of the bun. Crunchy!
Omg….now you went and did it! I have to do this….looks so good. Once again…out of the park Matt.
👊🏽
Awesome burger, easy and beyond great, Thank you
Wow. This looks amazing
Well Matt... great video. And that food bro... I'm hungry... off to go eat thanks again for another awesome video making my stomach grumble!
Great video! I'll be traveling san antonio this weekend to hit up the shop! Hope to see ya there
I love seeing how everyone makes smash burgers different. I usually go razor thin and high heat but i am definitely going to try a thicker smash to make it more traditional burger size. Awesome video as always Matt. Cant wait to see more griddle based videos
Only thing make sure you put your onions on top, not on bottom. Putting on bottom you wont get a nice crust, which is the whole point of a smash burger.
I agree with razor thin, but then use two patties on each bun so that it's a normal size. I like three ounces per patty for a six ounce burger.
Onions must be secret for not sticking to the pan/ griddle
Great show keep them coming like the LOCo think I need one
Your burgers looks amazing!
I made these last weekend.
Exactly the same way.
Awesome.
Love this.
The trick of onion burgers back in early days at Hamburger Inn in Ardmore, Oklahoma was he poured a bit of beef tallow over the meat once smashed. That was the secret. These look great
Dennis, Thanks for the trip down memory lane, as a former Ardmoreite myself I've had my share of Hamburger Inn onion smash burgers back in the 60's and 70's. According to my dad, another thing the cook would do is to smash the patty so thin that it only had one side. Ha Ha.
Matt, you're so precise it's almost surgical! Love it.
I don’t know about that but thank you for the compliment!
Excellent idea
Awesome looking onion smash burgers. Can't go wrong with 'em, no matter where you put the onions. I'm going to try your method!
Them burgers 🍔 looked amazing. Smash burger is the only way to go!!
Thanks for sharing…
Matt, I love the smash burgers on the griddle. Got a recommendation for you. Next time you do the buns use mayo instead of butter. It's amazing, and cooks so much better than butter. It makes a gorgeous crust that's buttery goodness! Seems weird, but you'll never cook buns with butter again.
Love the tip!
I use Mayo now for any of my toasted sandwiches from grilled cheese, Reuben, patty melts…….
I have yet to try Mayo instead of butter. Thanks! Burger sauce.
Dollop of Mayo.
Dollop of dijon..
A decent squirt of ketchup.
Fine dice of shallot.
Fine dice of kosher dill pickle.
I also grill my onion separate. I like the patty directly on the cast iron. No hate. Smash burgers are the bomb!
I know a lot of people like mayo instead of butter. I tried it once and my family and I decided to never do it again. I know it's popular but not here. Have a great day all.
I been doing eat it..with tortas as well
I wouldn't call these smashburgers. no hot smashed contact with the meat to the griddle to kick off the milliard effect. That being said these are AWESOME. We call them full size white castle burgers and have been making them for years. Similar to the Oklahoma onion burger which I have done many times as well. For the Oklahoma onion burgers I smash the burgers first get the crust going then put the onions down and flip the burgers over and onto the onions. All three of these techniques lead to fabulous results.
I always use a meat church seasoning and then sprinkle a ghost pepper seasoning on top that a local guy here makes. Absolutely fantastic.
Thank you Matt for yet another amazing video! BTW you are the only other person I have ever seen dent a beer in the front besides me. Never drop fix all heehee Peace
Looks delicious! I make spatulas from broken skillets- they work well smashing burgers 🍔 🍳
Yes!!
Awesome video! Thanks!
Thanks!!
Damn Matt! Making me hungry!!!
Little parchment paper between the smasher and the meat is a good trick too.
I loved the video. I am sad that my local bbq shop is always out of Meat Church rubs because they are so flippin popular! I want to try them so badly...especially the Honey Hog one. You guys helped me cook my first set of ribs on my new Traeger so thanks! Is there a way to speed up cooking ribs if you are a bit pressed for time but without sacrificing juicy-ness?
I ordered my LOCO the day I saw the BBQ fried rice video. It’s finally arriving tomorrow! My first cook is going to be smash burgers, so the timing of this video was awesome! Thanks Matt, keep doing you!
Bad ass!!
Wondered when my fav BBQ company would get on the Smashburger wagon! 😂🤘🏻
I use Holy cow on mine and make mine thinner, double Patty, double cheese. Holy Voodoo on the hash browns. 😍
Look forward to more Griddle Videos, I use mine ALOT. 👊🏻
Smash them suckers a little more for mine! Lol they looked awesome. Time to do a smoked burger and use the millskale to smoke, then sear off on that SWEET new griddle! Keep up the great content Matt and crew!
Nice.. I do the onions a little thicker and cook them separately and I season the onions with Honey Bacon BBQ so that they are extra sweet and counter the salt/pepper in the burger.. even tastes good with turkey meat. Great stuff!
We think alike another great burger, it's a video on CZcams called "Cooking in Finland" and once in there channel type "Burger". This guy a professional Chef which he uses a bit of beef liver for umami flavour. He is the reason for me to use paper thin onions. Great video, big fan and this is just ideas for better burgers. Peace.
I must start saving my money also. That LOCO is legit.
Matt! I love the videos! I got a crazy idea for you. This one might be a little extra BUT I'd love to see you make a philly cheese steak on the Loco grill. Doesn't sound too crazy so here ir the crazy part: can you smoke the ribeye before slicing it and can you make a smoked cheese sauce? Then assemble it all on the Loco grill, I got a feeling the sandwich would be NUTS!
It’s gonna happen.
Love it- and those are awesome- but true smash burgers are done in like 1:00 and blazing hot plancha.
Hey Matt great video I just found your channel love it ok Take Care 💪👍✌
Thanks Skippy!!
Hey Matt, great video! Where did you get the melted butter bin/wheel to butter the buns? TIA
Oooohweee so simple yet so delicious nice job sir!
Well I saved up my money 😂😂😂 Absolutely love this channel.
Thank you!!!
OMG... smashburgers tonight!!
Smashed with onions like that is the best. "This is for you, haters" - haha, love it!
I agree. You can certainly start with smashing a burger directly on the grill but I prefer the taste of the meat cooking over the onions at the beginning.
Kewpie!! Excellent choice on mayo sir!
I love it!
Wow man….. now I want one for breakfast!!
Same.
How to troll a bunch of trolls…ask Matt. Love this guy!
Sturgeon Family Meat Market sells your line of spices and rubs. They are great!
Omg. I'm so hungry now.
Wow, everybody's an expert. You did a phenomenal job Matt!!
JUST BOUGHT THIS GRIDDLE. LETS JUST SAY WOW
I LOVE YOUR VIDEO - just a couple questions………… what brand of griddle is that I noticed that it’s not a Blackstone and where did you get that shirt you know with your name on it like a yacht mechanic and yeti on the sleeve
So how do you get the caramelized crunch on the burger with the onions under the burger, and not flipping them?
I'm sorry, I came here for the awesome quality cooking that you always provide, but I have to cast aside my maturity here for one second and quote at 1:38 :
"Plop.. these bAlls on top!"
Hahaha!!!
I don't understand how anyone could be a hater on this channel!
Smash burgers are awesome.
Shout Out @Meat Church :) #Awesome #All The Time :) #Lets go :) coming at you from South Texas:)
Agree on the onions. Its so suttle but boy does it make the burger.
Looks like an Oklahoma burger. Need to try this soon!
What was the butter applicator you used to butter the buns?
❤❤❤❤❤ good
More food prepared on the Loco Griddle would be great.
For the haters, I love it. You cannot please everybody so in my opinion keep doing what you do best.
Agree Tony. Hopefully we are not ever as bored as them. 😂
Got my Holy Cow and a few other seasonings in the other day. I will try this simple burger tonight, with Holy Cow
Lets call it by its true name. The Oklahoma onion burger! BOOMER SOONER!!! (Looks tasty for sure).
A seriously awesome looking smash burger. Cheers, Matt! 👍👍✌️
Thanks Dwayne.
Man I aint mad at that at all. makin my mouth water on Ash Wednesday! That loco is some kinda sexy too
I knew this wud be good from a North Carolinian when I saw Duke's
Ok, the little device you used to butter the buns with, the wheel that you rolled them on. What's that called?
“I saved up my money” Lol!!! I’m howling!
😂
@@MeatChurchBBQ you’re searing burgers on top of a 15,000 dollar Mill Scale and pirates are going to roll up in the comments and talk sh*#. That seriously made me laugh. Love your content Brother!
@@shaneoakley8757 😂😂they give me life
@@MeatChurchBBQ indeed!
Looks great. What is that thing called you had sitting on the griddle that you rolled the buns on?
Cuisinart CBW-201 Stainless Steel... www.amazon.com/dp/B07M6ZVKJR?ref=ppx_pop_mob_ap_share
Thought the griddle was going to be the grate kind with exposed flame. Now THERE is a challenge!
Looks good, but try smashing the onion on top of the meat. You want the meat to directly contact the griddle for that ultra edge to edge Maillard.
I have saved up my money.. Nice.. ;)
BRO! "You're gonna get a crust on your meat that's just really tough to beat." Marketing!
Those are nice Okie burgers.
Hey Matt….. love the videos…..keep ‘em comin’! suggestion for a guest chef/pit boss: Victor Matthews of Green Mountain Falls, CO. good friend of mine, amazing chef and pit master, has his own distillery too! Black Bear Distillery.
Awesome tip!
Watching this late at night is a bad idea!!!
😂
350 isn't hot enough, 425 to 450 is the minimum and also you don't wany any oil if you want a really good crust, also better crust if you put the onions on top of the beef. Still I'm sure they were quite tasty. No hate my friend, just a couple tips from a smashburger obsessive.
🤤
I’m adding some mushrooms and jalapeños into the onion mix for sure. Where did you get the smasher? I’ll probably use my bacon press and buy whiskey 🙄
375 degrees…onion cooked separate…Pam down and then butter now your ready for your burger. More crust on the surface of burger is more flavor. Salt and Pepper maybe a touch of garlic powder at table. You toast buns first. Pam then butter down. Try it that way and you will kick it up a few notches.
Did not see the char and sear on the patty they looked a little thick but still looked like a great cheese burger 🍔 👍🏼
Im convinced im the only person in the world that likes raw onions and jalapenoes on my burger and chicken burgers lol.
You should try pulled pork Grilled cheese on Texas toast. Its amazing on the griddle!
Deal.
@@MeatChurchBBQ we like to use provolone and a little bbq sauce inside of it. You won't be disappointed!
@2:52 what is too many onions? thanks for the vid!
Smashburgers can be "well done" when compared to thick burgers. The crust is what makes them amazing.
Put meat in griddle, press, time for 3 min, out onion beside, flip, put onion on top, press for 3 min, grill and press bun, add sliced pickles k and m and they say its the best. You can buy a griddle pan for 40 bucks. It takes 6 min. One at a time. No cheese required. Heat halfway. I worked at a & w.
"Good lord I ain't mad at it" (slogan!!!)
Matt…..what does the LoCo grill run on…propane??
What oil is standard for you on the flat top?