Upgrade Your Smash Burger with These Easy Tips
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- Опубліковано 21 жов 2024
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I’m glad someone already pointed out how helpful it is to use Parchment Paper between the spatula and meat when smashing your burger. It is something you definitely want to use when making Smashburgers.
Ya I used parchment in my video where I had a burger press but not this one. And honestly I think that is the best takeaway from this video is that you need parchment hahaha. The big spatula did work better than expected but you gotta have the paper. Somone told me once that they used coffee filters too and it worked just fine.
Made my Smash Burgers. Thanks for your input. They were a big hit with my family. I stayed hydrated.
That's awesome I'm so glad everyone liked them. And good job on the hydration, people often don't understand the importance of that 😁.
Yes, I did fries on the griddle and surprisingly “came out better than I thought” too. A video is yet to come! Great content btw
Oh nice I'm sure that would be a great video. Thanks so much glad you like the videos and I appreciate you watching.
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Ive never tried mayonnaise on my burger baps before, but I certainly will be giving this a go as i got my new blackstone for Christmas from the wife, cant wait to season and cook👍🏻👍🏻👍🏻😎🏴
Congratulations on the new griddle! Sounds like you got a great wife. Definitely try the mayo, I still think butter tastes the best , but mayo is very convenient for sure. So I use it a lot.
you're my favorite grill guy on UA-cam for sure, great videos! just got my flat top and am working up to seasoning it and using it so have already watched some of your very helpful videos
Thanks Michelle I'm so glad you like the videos and congratulations on the new griddle! Dont sorry about the seasoning you got this! The biggest thing is not using too much oil. Like 1 or 2 tablespoons and spread it very thin the let it burn off. Thanks so much for watching.
Agree , i just found mr Brunet when i got my first griddle , and hell yea ,,, Im loving my flat top and all my fellas are jelous xD
The mayonnaise on the buns for toasting is a killer tip. Thank you!! Toasts perfectly…and I hate mayonnaise.
You're welcome Ryan I'm so glad it worked out well for you. Thanks for watching man.
Inside-out bun egg smashburger. An award winner.
I bought the same spatula, to help mash the burger after I put the spatula over it was to grab a jar of seasoning and use that to press the spatula on the burger, worked well
That's a good idea I will try that next time, thanks for sharing and for watching.
The inside out bun is a great idea👍😊
Thanks Bobbi! I wish I came up with it, but the restaurant I worked at closed anyways so I'm claiming it now 😂
Man those inside out smash burgers looked amazing!!! And that egg on top 😱 Just stop it!! 🤣🤣🤣 Great cook!! 🔥🔥🔥🤣🍻
Thanks B.I. can't go wrong with an egg ya know. Have a good one brother. 🍻🍻
You are doing it right man. To the point and thorough. I am subscribed now. Getting my new Griddle tomorrow. Going to learn from you!
Thanks Brad and congratulations on your new griddle !!! I hope you and your family love it as much as we love ours. I'm glad you think it's too the point, I try to have a little fun but I don't want to drag it in. I appreciate you watching and subscribing.
Howdy Johnny, juz continuing "Research" for tonight's burgers. Like the added egg....wondering if the egg decreases or increases the "White Castle" effect? Have A Day! ;~)
Oh it increases it for sure! 🤣🤣🤣🍻
Johnny I seen that the Cuba one time it was like the size of a tennis ball he left it on there for a while turn it over and then took the spatula to it it didn't stick to the spatula when he pressed it down then yes there was a fried egg on top excellent cheeseburger
That sounds amazing Ross.
im learning how to cook and youtube keeps recommending me smash burger stuff. my family normally makes plain ol burgers but all this has me tempted to make some for my family!
They are definitely worth trying. I won't say that they are better or worse then a regular burger, just different. Not as much meatyness but a ton of flavor.
thanks for the info!@@JohnnyBrunet
My buddies heart went into cardiac mode after a week at the cabin with these burgers. He lived but will spend the rest of his life in wheel chair. Good times.
I always use the press with some parchment paper. Before I got a griddle, I did them in a skillet with a spatula.
Ya I think the parchment paper is key.
Good job man. The refrigerator transition was old school and clean. Well played!
PS The burger tips were on point.
Thanks man!
Was it you or someone else on here that had a knife that had a built in knife sharpener so that everytime the knife was put away the knife would be sharpened just a little bit. Can't remember where I saw it, was on one of these videos tho.
That was some one else David but I've seen those and they look pretty sweet!
Yum! When I toast buns or bread, I put mayo on the griddle let it melt, then put the buns on the mayo. I tended to put too much on when I spread on the bun first.
Oh that's a good way to do it. I do it that way with butter sometimes. Thanks for watching Kevin.
Good show, burger's looked awesome! I gotta try the fries on my griddle next time ! Thanks
Thanks Eli I'm glad you liked it. Ya the fries weren't bad at all. They definitely were not as good as deep frying but they turned out better bc than I thought they would. thanks for watching!
Guess I'm going to have to smash burgers for dinner tomorrow night. Yum!
Haha sounds like a good dinner to me Guy.
Pure magic man!!! I can't wait to try these!! Just throwing the fries straight on the flat top nite that makes life simple. I hope crinkle cut fries work. Lol
Thanks Tony. Let m know how the crinkle cut work out. It was my first time doing it but I'm definitely going to try it again. Have a good one man.
bun idea was cool, nice looking burger, dam larrys looks great also. man tough choice,
Thanks Scotty and thanks for watching Larry's. I also thought his turned out great. Have a good week buddy. Hopefully it's warming up in your neck of the woods. Ohio is starting to get in the 60's
What I do is put the large spatula in the piece of parchment paper that is on top of the meat. Use the gravy press to push down on the spatula. The parchment keeps the meat from sticking to the meat
That's a great idea thanks for sharing.
Johnny you have to think I am nuts after reading that. I hate spell correct on my phone. Gravy should be heavy. I hope you so e how understood. I have tried using my grill weights and it makes marks on the patty. The parchment is a life saver.
All food groups represented here. Meat, cheese and fried. Making me hungry!!!
🤣🤣🤣🤣
Great video! I’m going to use some of these techniques. One thing I do is put some butter down before I put the meat down. Have you tried that?
Hey Mike, yes I have tried that and I thought it turned out great.
Good idea with the press on the bun, nice even toast. I have not done fries on the griddle yet but I have done frozen onion rings a few times. I usually use a good olive oil for most my griddle cooks but found I did not like the taste the olive oil imparts on the rings. Tried Crisco, MUCH better. Nice cook Johnny. I like the way Larry did his thin sliced onions (Oklahoma burgs). Not sure who's looks better. 🤔 Keep on Griddlin'!
Faves. About to do smash burgers so touched base again
Awesome! I hope your smash burgers turned out great! Thanks for coming back and watching.
Oh wow I have to try this
You definitely should Seanay! Thanks for watching.
Hello Johnny, keep up the great videos I sure enjoy the details you include in each video.
Hey Bill how's it going? Thanks so much I'm glad you like them. Did you ever get a griddle? Didn't you tell me in another comment that you were thinking about getting one?
@@JohnnyBrunet I’m getting ready to pull the trigger, I’m going to go with the Blackstone griddle with the air fryer and warming tray.
I loose interest in the purchase and then I watch one of your videos and I’m ready to buy 😄😄😄. With warmer weather I’ll likely buy it next month. Walmart has two of them, I go out once in a while a rub the box👍
@@billburkhart hahaha I know the feeling you want one then you're like "I don't need this" then Walmart puts up a nice end cap and they reel you back in! The air fryer ones look super cool I always do wanted one. But I have 3 griddles already, the wife might kick me out if I get a 4th. 😂
I like your mayo tip very good thank you.
You're welcome glad it worked out well for you.
CBC IPA, great beer and great video!
It's probably my favorite beer Ethan, I drink it more than anything. Glad you liked the video are you from Columbus?
@@JohnnyBrunet In the Dublin area and love many of the local breweries. We have a great selection here in central OH.
@@ethandeno9424 oh nice I used to work in Dublin. Ya I'm obviously biased as well but I think we have some great beer. I used to live right between Seventh Son and North High about 2 blocks away from each so I like them a lot too. I'm in Grandview now so my wife an I like to go to the Ohio taproom. If you've never been I'd highly recommend it. They only have Ohio beers on tap and they have a nice little patio.
Love the cheese comment 😅 I haven't fully done fries like that on the griddle yet, but I have taken ones partially baked from the oven and crisped them up in oil on the griddle which really turned out nice. Great video!
Thanks Garrett! That's a great idea with doing them in the oven I'll have to give it a try. Thanks for watching and commenting. I checked out your channel and you got some cool videos.
@@JohnnyBrunet Thanks for checking it out I just started it a month or so ago still trying to figure it all out haha I've always enjoyed the griddle and watching people like you get creative with it. Keep up the great work!
@@garretthegriddler ya it's a lot at first you just gotta keep at it. I didn't know anything about editing or filming so that was a big learning curve for me as well.
@@JohnnyBrunet practice may not make perfect but can make acceptable for me maybe 😅
Great video Johnny! To change it up we have an awesome donut shop in town that makes the sweetest softest glazed donuts. I use these as my buns! Try it someday.
That's sounds amazing Robert! I've seen that on tv before at some triple A baseball stadium but I've never tried it. I'm going to do that next time for sure.
@@JohnnyBrunet Another type bun I use is a maple syrup flavored waffle! Tastes great and also makes great waffle and chicken cooked on the griddle!
@@Bob-lt5hf chicken n waffle sandwich sounds amazing!
I like the idea of the toasted buns “inside-out”. Best accessory I own is the dome for melting cheese quickly and evenly. Perfect every time and less cheese lost
Thanks Andrew glad you liked the bun. I love the dome as well. So easy to melt cheese and I also use it with the rack to make biscuits, it's such a great accessory.
I've tried the smashballs multiple ways, and still had them stick to the spatula, and parchment even with lots of oil. The best way I found was to buy the pre formed 80/20 patties at approximately 1/4 lb and flatten them further with your hand before cooking them. In the summer, I make these babies almost every weekend. 😁
Nice thanks for the Tips!
Johnny yours looks really good. I’ve watched everybody’s ideas on how to make SB.
This is one time I think we need to stay original. I have eaten at SIDS Dinner on OK.
Super thin sliced onions, meat, mustard, pickles, cheese and buns.
Onions on grill, smash the meat into the onions flip cheese buns. That’s it. These were made during the depression when they needed to stretch the meat.
Thanks Tom I'm glad you liked it. I agree that the original is pretty much perfect. Also the history behind it is cool you are right. It feels like a food that tells the story of America. That's awesome that you've eaten at Sids, it's a goal of mine to go there one day on a road trip. Thanks for watching and commenting.
@@JohnnyBrunet Always enjoy your videos. Stay hydrated. 🍺🍔
@@Joyful-213 haha you too buddy! 🍻🍻
Just reposted your challenge video to Facebook 🤠🤠
Thanks Larry! Hope all is well.
@@JohnnyBrunet all is well always enjoy your videos, have a cold one on me.😄
I shouldn’t watch your videos so late. Is it wrong to fire up the griddle at 9:30 on a Sunday night? Nah, there’s never a wrong time 😀 Never heard of mayo on a toasted bun, gonna have to try that. Another great video Johnny!!
Haha it's never to late to griddle Jim! You should definitely give the mayo a try, I was skeptical at first about it but it turns out great. Have a good one buddy.
I actually heard an artery harden. Looks great
🤣🤣🤣
Did you not put the big spatula link down below ?
You know what Doug no I totally forgot thanks for letting me know so I can fix that.
amzn.to/3RPvyHw
Thanks norm 👍
Haha no problem Steve. Miss that guy he was the best. Especially his talk show interviews.
They look good to me!!!😊
Thanks Ty!
Glad your cleaning that mess up
Hahaha ya it was a very messy cook. Thanks for watching Larry.
I have to disagree agreeably (since my Wife is an American cheesehead) but a burger without....wait for it....Velveeta is the most UnAmerican burger of all!!! LOL I prefer one of my patties to have a big thick slice of the Best Processed Cheese Product in the Western World (VELVEETA) and the other has a slice of Sharp Cheddar! Simply MAHVELOUS Dahling!!
Oh I agree Tom the Velveeta slices are unbelievably good. I always just considered them the same as American but you are correct it's just a step above. And it is the best processed cheese in the western world. Those blocks with some salsa for a few minutes in the microwave make such a good and easy nacho cheese. Thanks so much for watching and commenting.
Up here in southwestern Ontario we have Canadian cheese slices I think ours are better LOL😊😊
Velveeta is Not cheese
I agree with you, but I'll never admit it.
Johnny, I am having a hard time breaking away from your vids. Just a suggestion for your burger sauce...try grating some onion into that mix. Damn, I know its tough to stay hydrated behind that hot griddle but you keep up the good effort, Brother!
Thanks Danny I appreciate you watching so many videos. And that's a great suggestion for the burger sauce, I will give it a try. It is difficult staying hydrated around this thing but I do my best 😁.
Goodaye Johhny, do you find that spray can oil let’s stuff stick less?? I’m noticing that my aerosol canola is working a whole lot better than my squirt bottle.
Hey Connor how's it going. You know I don't use the spray that often but I did use it for my video on the metal Cuisinart egg rings and I remember it worked great then. I will have to start using it more and see what happens. Thanks for the questions/suggestion.
@@JohnnyBrunet comparison video! Tests need to be done! I definitely notice a big difference.
Cheers
@@connorf6862 great idea!
I gotta do it indoors with a breakfast griddle 😂
Here's my tips. Use ground beef, 70or 80: lean
The really lean hamburger has no flavor. Cook on med--high heat
Always, always add Lipton or even generic onion soup mix.
Next add some Liquid Smoke before you flip em over.
While they are cooking use Vandalia or sweet onion and saute or fry until limp, translucent and soft. They go on top of your cheese.
Alway, Always use toasted buns
Never ever salt the meat while it's cooking. It can dry it out and make it tough. It's a preservative. Its not a seasoning or a spice.
I prefer mayonnaise and maybe a little ketchup
And salt and pepper to taste.
That's all I can think of.
Thanks for all the tips Brian I totally agree. Also that Lipton soup mix is amazing on burgers!
Cancer free, done with 4 months of high calorie protein shakes and need to replace the 50 pounds my buddies “Chemo” and “Radiation” took away. Granted, by volume I’m eating that of a 3 year old, but headed in the right direction. Let’s get the griddle going! (Sorry, I forgot, not exactly griddle season in Ohio. Go Browns, Go Steelers. Eastern Ohio people have different allegiances, not which way you lean. I only married into the eastern Ohio madness)
Wow that's awesome Jeff I'm so happy for you. Ya eastern Ohio has a ton of Steelers fans for sure. I'm in Columbus and we have a lot of browns, Bengals and Steelers. I'm a browns fan unfortunately. I hope you're able to fire that griddle up soon and start packing the weight back on my friend.
@@JohnnyBrunet just wanted to thank you again for such a great channel and all the help you were last year getting going on the griddle. You’re a good man John.
@@jeffhenderson3318 thanks so much. I'm glad I could help and I'm even happier to hear that you're cancer free my friend.
I’m sure Larry grilled up a tasty burger, but I’m still on team Johnny. So I’ll leave you with these words of wisdom. The waist is a terrible thing to mind (stolen and changed slightly from the old UNCF motto the mind is a terrible thing to waste). Start that diet next week!
Hahaha I love that Dan!
Fries on the griddle 🤯?! Gotta try it.
Ya they weren't bad. They definitely aren't as good as frying them but they're so easy to do it's worth trying. Thanks for watching Jennifer
I like it and you had hot sauce and beer you did good LoL
Haha thanks James. Hot sauce & beer "The Essentials" 😂😂
I think it’s important to always stay hydrated. Nothing like beer, and/or a little GOOD QUALITY Scotch to make it balanced. Then again a little Jack wouldn’t hurt either! 👍🤔😂
🤣🤣🤣🤣 I couldn't agree more.
Not to shabby. Using a spatula gets easier, specially if you put down parchment paper on the meat and just push, don't swipe.
Thanks Brad that's good to know. I always use parchment with my press but thought maybe it would be easier with oil on the spatula, I was wrong hahaha. I appreciate you watching.
Where do we get the warming rack?
Hey Kevin I got mine from a restaurant equipment store. They used to have them on Amazon too (5x7 wire rack). But lately they've been out. If Amazon doesn't have one just search for the nearest restaurant supply store to you and give them call. Tell them your looking for a wire rack for a 1/3 hotel pan and they should have it. They'll know what your asking for.
I like the inside out bun idea. I prefer the Sasquash burger smasher (available at Amazon) with some parchment patty paper for smashing. Much better result than the big spatula. Keep up the great videos!
I've never used the Sasquatch smasher I will have to get myself one. Thanks for the recommendation.
You forgot horseradish. Horseradish and beef are a match made in heaven!
Oh ya I love horseradish as well. I definitely should put some on in the next video. Thanks for watching.
Who ever “invented” putting a fried egg on a burger, deserves a Nobel.
Ain't that the truth.
2:22 my adult children were raised on browned ground beef and Sweet Baby Ray's Hickory & Brown Sugar BBQ Sauce, toasted hamburger buns, & American Cheese... they'll fight you over it!
That sounds delicious Brian I'm gonna have to try it. I love pretty much all the sauces that Sweet Baby Ray's makes. Thanks for watching.
@@JohnnyBrunet you bet!
Start out with enough sauce to moisten the meat... you can always add more, but can’t take away
@@Brian-mp2mv thanks I'll remember that.
Brother I'm probably going to get zapped by the Griddle Gods. But I'm not all that big on Smashed Burgers. Ik Culver's makes them, and they're delicious. I'm also kinda intimidated by them too. 😮😢 I just love my Pub Style Burgers. ❤ But I'm sure peer pressure will get me and I'll try to make one. That seems like a must if you have a Griddle. But it's like a smoker. You're not a Big Boy Smoker until you can pull a solid Brisket. 😅😂🎉 Thanks again for another informative video. Keep On Keepin' On!!!! 😊
Nothing wrong with that man, to each his own. I would say if you're intimidated don't worry about it and just give them a try. You might be surprised how simple they are. My main suggestion would be just don't cook anything else with them the first time. Get some chips and pickles then focus solely on making the burgers.
I agree about the brisket I've had my big green egg for 6 months and haven't made one yet. I'm intimidated but also want to make sure I have enough time to watch it. Thanks so much for watching buddy.
@JohnnyBrunet I've done 2 briskets and they ended up dry. I can smoke a good Pork Butt tho. So I'm still a rookie smoker too. I'm just so into my Blackstone that I don't even think about my smoker that much. Think I still need to clean it from my last smoke. 🤔 😆 🤣 😂
As an ipa drinker myself, I have to ask:. How do you go from an ipa to a Bud light.
Usually depends how hot it is lol. I do a lot of light stuff when it's really warm. But I like everything so sometimes I'll do some hazy IPAs as well in the summer.
Looks great! You can keep the zuchinni.
hahah ya I'm trying to put some green on the griddle Dale! Honestly though I ate more French fries than I did zucchini 😂
@@JohnnyBrunet Good to show people what is possible. My wife loves zucchini on the flat top.
@@daleley7645 same here Dale that's the only reason I made it, because I'm a great husband 😂😂😂
Got to marinate the chef for sure
Oh man I've never heard that, I'm definitely using that line 🤣🤣🤣
@@JohnnyBrunet I’ve used that the last 20 years…. Enjoy
How are the french fries on the griddle? Do they taste baked, fried, what lol
They were ok Rob. Definitely not as good as fried. Similar to baked nothing special but they were easy and I didn't have to make a mess in the kitchen. If I had a fryer though I would do them that way.
@@JohnnyBrunet aah ok.. I wont rush to try it then :) thanks for the input.
@@DexterityNJ no problem.
Just watched Larry's video and his Oklahoma Smash Burger. So how do we know who won??? They both looked good, I'm torn. Are you guys going to arm wrestle to see who wins, LOL What's next...GRIDDLE ON DUDE.
Haha no arm wrestling match scheduled, yet! We both got to eat smash burgers so I think everyone won hahaha. Thanks Bruno
columbus brew. Rhinegeist ( cinci brewery) you must be from ohio somewhere ( or west PA)
Hey Justin, thanks for watching. Im in Columbus born and raised.
@@JohnnyBrunet hell yeah dude!! im from Akron! love the videos, just did my first smash burgers with your info and they turned out awsome! and because of your tips video i used a rack on the griddle for the first time and i was in awe thinking, " this is briliant, why have i never thought of this before 🤣🤣 keep the great content going my dude!! looking foreward to watching
@@justinmackey2912 that's awesome man! I'm so glad my videos were helfpul it really makes my day to here that. Ya once you use the rack for the first time it will like never leave your griddle. It's just so nice to have it there just in case. I really appreciate you watching man.
Ya I'm in Cbus. I'm interviewing Jim the head brewer of Rhinegeist tomorrow night at 8pm.
ua-cam.com/users/livenvWEN30Pbug?si=8ZGGWt42dWHrnqSC
French fries 🤬
You mean freedom fries 👍🏻🤩
Hahaha 🤣🤣
Do people tend to make Smash Burgers without toppings such as lettuce and tomato?
No it's definitely common to still use those toppings, I just didn't use them in this particular cook.
Someone recently told me a tip to making your griddle non stick...what you do is you season your griddle properly, and then you take like 5 or 6 onions chopped up and cook them, and what happens is the sulfides that are released from the onions create a protective non stick layer, that's what I plan on doing when I get my griddle in a few days.
I've seen people do that but have never done it myself. I'll have to give that a try David.
Double Velveeta for me please.
I did the mayo on the toasted bun, but don’t tell my Granddaughter, she hates Mayo 😳
Hahaha what the kids don't know won't t kill em🤣
in my country they call it "Swamp Water"
Hahaha that's cook where you from David?
@@JohnnyBrunet I'm in Canada, get my Griddle in a couple days :-)
@@DavidSmith-tn9rm awesome!
fuck diets, I don't want a Muff Burger....I want a Smash Burger.
😆😄😯😂
Before you hate, lets hydrate. Stale Cracker. Also, you know you will called out for this, not yet. @0513 not actual time because reasons.
Like I said Johnny we live to eat not eat to live and screw the diet LOL😊😊
🤣🤣🤣🤣🤣
Fries go in the deep fryer.
How about getting smashed instead of making smashed??? Love IPA’S
Why not both Jamie? best of both worlds my friend, thanks for watching.
Real MEN don't use gas, only frustrated closest queens use gas. A real man uses CHARCOAL. I just brought myself a griddle here in the UK, it is a commercial electric one. I don't think that we have much choice in the UK as griddles. especially outside ones. We don't really have that much weather for it to be fair, 11 months and 30 days we often have rain and cold. You might have the odd day that is warm, but usually that falls on a leap year, so once every four years, but how we love that day. However, I also have to question your choice of hydration, only closet queens use gas and frustrated closest queens drink low calorie rubbish. It is like drinking diet coke, and then finding out that it actually is more fattening than regular cola, ooops too late. So far everything that I have done on the griddle has been reasonably burnt, but a bit of char adds to the taste of it all.
This comment aged well with the weather….
You forgot the caramelized onions or grilled jalapenos.
Oh ya, can't go wrong with either one of those.
Ok, I tried to watch Larry make a better Smash Burger. Larry I'm sure is a really nice guy, but his video skills are sorely lacking. He rambled on for three minuets before getting to the matter at hand. I guess this is why I am liking your videos so much, right to the point and concise. I use your recipes all the time.
Thanks. I think Larry is just a talker and he is a super nice guy. I appreciate you watching my videos and I'm glad they are helpful and to the point. Thanks again.
All I can say is you made me hungry time to fire up the griddle
Hahaha thanks! Ya I wish the weather would get back to the 70s like it was at the beginning of the week.
Id like to see Larrys lol
Did it not pop up at the end? I should have linked it to it. His looked great too.
@@JohnnyBrunet
I'll go check it out
@@LeprechaunTV thanks. Hopefully I didn't mess up the ends screen.
where you at in ohio im up north near akron
Hey Bill, I'm down in Columbus. I was born and raised here, went to OSU.
i was born and raised here also went Vietnam for my gradation from high school
@@CycoBillywoodworking oh geez, thank you for your service. Do you own a griddle?
Just use parchment paper for the smash.. Your burgers look like Idaho 🤣
it would be funny if all this video was Johnny drinking, and it ended with him going to rehab, nothing to do with burgers at all.
Hahaha that's a great idea I should have just ended it that way.
Use wax paper :)
Ya I should have, thought I'd try the oil but it did not work out very well.
@@JohnnyBrunet I forgot one day and the same thing happened lol... haven't forgotten since :)
Parchment paper. Two 2 1/2 oz patties (80/20). Your patties should be smashed thin enough to end up being a wee bit bigger than the bun when they finish cooking (they will shrink a lot, so smash thin). Use a wooden spoon with your spatula to help squash those patties thin. No need at all to oil your griddle. Toppings are infinite.
Cheddar makes everything better. Say No to American cheese
I do love cheddar but for these types of burgers I just gotta use the American. Thanks for watching and commenting!
Man you keep talking about this diet you’re going on… just go on the Carnivore diet! You can still work that Griddle and be healthy!
I've heard of that, I need to look into it! Sounds like the diet for me.