I appreciate the adjustments you made to the recipe for people at home: pre-smashing, food processer vs meat grinder, kraft singles vs fancier cheese. I see a lot of other channels that don't make these adjustments and the recipes seem too hard to make because they involve a lot of appliances I don't have or processes that are overly time-consuming. While it can be entertaining to watch people take extraordinary measures to prepare the perfect food, I like that your method is down to earth but still has a great result.
@@adamromero There's a couple more that make cooking aproachable such as Chef John... Weisman is usually too complex to be duplicatable by most - let's make our own hamburger buns etc... NOT!
@@step4560 Yeah Joshua is more of a chef you watch for the sake of watching, almost like those ASMR channels. I love Brian's content the most though, because he balanced everything out to my liking - amount of talking, how much of the process he shows, which food he makes etc. Chef John is just incomparable to anyone though 🥰
Just made these burgers tonight. Instead of buns I served it over a bed of salad. I made the burger sauce with half yogurt and half mayo. So so good!! Thanks for this amazing recipe!!
Raise your hand if you rewind after 4 Seconds to hear Bri say, "Hey, what's up?" twice. You are definitely the best chef on UA-cam and I am working hard to get you to 1 million+ subscribers by spreading the word!!
Alrighty, this is the first smash burger recipe that has convinced me to try grinding my own burger meat. I never wanted to buy that one grinder attachment. But a food processor I do have! Can't wait to try this! Thank you. Love following your channel. :)
I made this yesterday and it was by far the best burger I have ever made. It really took my burger game from poor to advanced in a single day. I did it on the side burner of my bbq and I was happy that all the smoke and crackling grease were outside. Thanks for making this content!
Suprised you only have 2.5k subs , production quality is really good and the instructions are clear. I really like your style. Thanks for the good content!
Thanks for the kind words! I’ll keep putting these out hopefully a few more people see them sometime soon haha. Thanks for taking the time to to comment.
Made these last night and can confirm this is how I will make burgers from now on. So incredibly flavorful and delicious! Really appreciate all your efforts to help us non-cooks feel like we know what we’re doing.
You are a very dedicated chef and incredibly thoughtful in the reasons you are giving. I have tried to do smashed burgers with mixed success at home, and your idea of pre-smashing is both simple and very solid. Love the recipes, keep it up
I made these today with chicken as I don't eat beef... The sauce is amazing... The patty cooked so fast, it took me around 5 minutes to cook the burger.. LOVE IT... Cheap, tasty, quick and way way better than those flour coated chicken sandwich 🤤Thank you!!!!
Oh. My. GOOODDDDD I'm a big smashburger style fan and this was BY FAR the most flavorful burger I've ever had. I just used a fatty chuck roast steak for the beef and prepared it the same way as instructed and it was amazing. My wife didn't believe that it was only salt and pepper used to season it because it was just that good and melt in your mouth. Will definitely be making these every time I make burgers now
These smash burgers are the absolute BEST EVER!!! I made these for a couple of guests, and they said these are the best smash burgers EVER!!!. I passed the credit on your mate! Nice Job. Oh, the only thing I did differently from the burger sauce, is I found it was missing something - almost too bright & missing a bit of depth, so I added 3/4 teas of pomegranate molasse, and 1/8 teas of fish sauce. Totally balanced it - truly AMAZING!!! Thank you again!!
@@Anudorini-Talah no need for This comment , great video , yes we all know pepper can burn depends on how Coarse the grind is, looking at your channel your not qualified to even comment about this , have a great day
Thank you buddy, for always managing to add "how to" advice when you don't have all the appropriate appliances to perform tasks. It gives me so much confidence to continue!
3 роки тому+12
Well this is absolutely my kind of burger. I do smash them in my 17" skillet, but I do that outside on my gas burner, cause you weren't kidding about the amount of smoke. A fun experiment for you could be to purchase some sodium citrate and try and make your own melting cheese. All you need is 14 grams of sodium citrate, 500 grams of grated cheese and 100 grams of liquid (can be wine, stock, what ever). Just combine over medium high heat (cheese curdles if it boils), and have fun experimenting. BTW, because this is a great channel, and since your last name is clearly Swedish, I sort of had to become a monthly donor. It's not much by any measurement, but I really want this channel to succeed. :)
Love a good smash burger! Can’t wait to try. Hope you keep these up. Compared to a lot of other channels you’re making food I actually want to cook - and have! Made the dinner rolls, chicken parm, apple cider doughnuts, and pub pizza. All turned out great! The chicken parm was hands down my wife’s favorite thing I’ve ever made her.
Dude, I have been watching for a while now to see if you were worth subing to and yes in fact you have won me over. I totally appreciate the hard work you put into your content and so you earned my respect!
I coincidentally made some smash burgers almost identical to yours after reading a review in “the New Yorker. Then later I saw your video by coincidence. The review was about burger place in Brooklyn that considered their version an upscale Big Mac. So I tried mine and it was pretty darn good, but I picked up some good tips from your video. For my “special sauce”, I used a classic old southern version of thousand island sauce which is a jacked up version known to us as “come back sauce”…the usual suspects of ketchup and Mayo, but Chile sauce, woostershire sauce, cayenne, garlic etc.. I like the use of the sriracha and will try that next time I make a come back sauce. Nice job!
Hey Brian, you got me in trouble. My wife is from Ukraine and has only lived in the US for the past 20 months. She loves hamburgers. I made these burgers tonight and she was mad at me for not discovering your techniques and making them sooner. She took one bite and said, "I love you America". Now I have to make them again this week to get out of the dog house. Thanks Brian! These burgers rock!
I live in an apartment with no exterior routed stove vent. All of the smoke from cooking stays in the apartment except during the winter when it's cold and the hot air rushes out of the open sliding door. Smashing the burger before putting it onto the pan helps SO much!
We just made these and they are AMAZING! Best burgers we ever made. The short rib flavor is great, they are amazingly juicy and the condiment is killer. Oh, we made one batch of burgers with our meat grinder and the other with our food processor...food processor method won hands down! Thanks, Brian!
We made these for our anniversary and they might be the best burgers we ever had! Making them again tonight for valentines. SO GOOD. And that burger sauce…phwor
B, I can’t wait to try these. My outdoor grill has a flat top that covers one third of the total surface it will be great for these. Can’t wait to make some! Thank you as always!!
@@BrianLagerstrom - The food truck is nothing fancy. We call it Lucky's Mobile Food Emporium. We do children's birthday parties, grad parties, employee appreciation events. We are on Facebook if you want to look us up. It has a grill, 2 deep fryers, 4 top steamer, sink, fridge. I like our funnel cakes best. LMK if you come into town.
Huh, interesting. Your take on the smash burger tutorial has something that most other channels lack - tips on how to make the whole thing easier and cheaper for the average Joe who don't make them every day in a professional setting! That's a big plus and I am now starting to wonder why there aren't more channels with good practical tips like these
These smash burgers look amazing. Will definitely be giving them a try with that burger sauce. Just for kicks, you might want to try putting onions on top of your first burger and let them cook there and then give them a flip. They get really carnalized that way. Thanks for the great recipe
That burger sauce is very customizeable, and pairs well with other foods, too! I do 3 parts japanese mayo (different consistency/flavor to regular mayo, notably has a slight dill flavor) to 2 parts ketchup and a few cranks of freshly ground black pepper as the main base and add in a lil this and that depending on my mood. I don't have a blender but there are plenty of spices, salts, and sauces that can kick up the flavor. Goya is an easy one. Msg gives it an inherent mouth-watering quality - highly recommend. White pepper can boost the flavor complexity. Sriracha of course. Honey, any kind of mustard, brown sauce, mirin, worcester sauce, soy sauce - maybe not all at once, but all things ive tried adding in different quantities and combinations that turned out great. It's a lot of fun to experiment and come up with your own "special sauce".
I started this vid thinking "this is gonna be good, I can't wait to get a meat grinder", then you bring it back down to earth with the food processor! Best cooking channel ever!
I just made these tonight, and Oh My lord. As a kid, my family used to go to the river every sunday and Mom would smash the hell out of a patty and fry it up in an ancient cast iron skillet over a camp fire. The best burgers I have ever had. Your version is thiiiiiiiiiiis close to those. Thank you for bringing back fond memories.
i won my wife back with a smash burger. they're that good. as a beginner, definitely pre smash. you'll get a feel for the perfect smash as you go. and the imperfections are apart of the process. the idea is to manifest the fast paced line cook vibe. like you've been doing it for ten years.
A happy medium for the minced meat is to get your local butcher to freshly mince it. Better texture when the beef is noodle like IMO, and the beef won't lose it's texture or flavor for up to a day, so long as you properly cling film it. Plus, supporting local businesses over chains is always a bonus.
Nice. been smashing like this for years, but never thought to 'mince' the meat like that, so cheers!. I do a similar sauce but with some paprika and onion salt added too. One thing I never do is put black pepper onto meat before I fry. Burnt pepper sucks. Just the salt.
We had to try, first off we did the buns & made the burger sauce. However we decided to use store bought Yves burgers to make ours. Brian is right, once you try the sauce you will not want to go back to average. We used to when grilling toast the buns on BBQ or in the house put them in toaster, I much prefer the idea of just toasting the inside! Thank you for sharing the bun idea & sauce.
This is without a doubt one of THE best burger recipes i've seen in a while! Thank you sir! Such a shame those 86 vegetarians had to dislike the video :(
One other thing with the pre-smashing is that it means you have a bit more control over the shape of it...if you're cooking in a pan, they can be difficult to get out if you don't know it. On a griddle or flat top, that's when you do it on the surface
Made these last night and they hit on so many levels. They had a familiar fast food burger taste (in a good way) but we're so much better quality. I ground in a ribeye that I needed to use as well as the ribs. Sauce is flat out amazing, and I was asked to make burgers again this weekend, which holy crap, burgers twice in one week never happens.
i made every bit of this recipe and its stupid good. it's the only way i'll be making burgers on my Blackstone from now on. 10/10, make twice as much burger sauce as you think you need. trust me
Aloha Bri. Love your show! (speedy and crystal clear!) Love you sense of taste and humor!! My wife, Kathy, and I are 67, been married and cooking together for 45 years!! We've watched about 2/3rds of your vids, loved them all but have only made a couple of the recipes, so far. Sooo looking forward to more! We went long on the Smash Burgers and Secret Sauce for my sister's birthday party. Broke da Mouth! If you feel like adding a taste of the Big Island, thin slice a pineapple and lay a grilled and slightly carmelized slab on this already incredible burger! AND if you're coming to Hawaii, we want to have you and yours over for pupus and ice cold beverages! JLo
Thanks a lot for taking the time to share this! I am so happy you found the channel. I will most def give the pineapple burger a try! Hawaii is on my list for sure. Cheers to you and your family!
I went to the hardware store and bought trowels in different sizes. I use these to weigh down the smashed burgers while cooking. The also work great for grill cheese.
Doh! This is the best looking hamburger I've ever seen. It's not fancy. It's simply brilliant. If you live in NYC, can I come to your house for dinner? ... and btw, your knife skills are insane!
Gave this a like. Well done. Personal preference, I like to pre season my meat before mixing and ALWAYS grill the onions. But the American cheese is the Gold (orangeish?) Standard for smash burgers! I gotta check some more of your videos now.
I just smashed some burgers for the first time using your method (pre-smash) and it worked like a charm - like all of your recipes. I just need a metal spatula because nylon left some crust on the pan but they turned out really well!
Your tip to buy a roast (in my case chuck) and chop in food processor really ups my burger game. The texture is way better, I can can control the fat content, and less likely to have any nasty pathogens. Also, I now either use a carbon steel skillet indoors or a flat top conversion for the outdoor grill to get that crust. I'm done w/ grilling on grates. I prefer a patty that is 3/8 to1/2" thick to get crust but not overcook center. I press w/ spatula to get good contact, but don't actually smash. Love this channel Lot's of great, inspiring info. You make me want to try my hand a bread making. Thanks B.
Where i live the only thing that's missing is a couple 3-4 slices of roasted Hatch green chile. Burgers (and pizza) without green chile out here (NM) can get you shunned. Plus it's so good, although I'd probably leave out the sriracha. (But maybe not... hot=good out here.)
It's amazing how life changing burger sauce can be when made at home. Sometimes I make burgers just for the sauce. The best thing about the sauce is you can adjust the ingredients according to your liking. No rules of what to put or not to put.
Just remember. After you start to making your own sauces you can´t find any good sauces anywhere. You have to at least "pimp" those sauces somehowe or thay won´t have enough flavor. Same thing whit marinades and basicly in all cooking. Only lack of your imaginery can stop or slow you down. These days i have to admit that my foods are even better than what my mom cooks and she´s made food longer that i´ve existed.
The pre-smash was a success when I tried it today. Cut back on the smoke a bit and just seemed to make it easier to get nice crispy bits. For the bun, I used a recipe I have for a milk bread loaf and just turned into buns. Super fluffy, just as squishy as those store bought brioche (in fact since moving to Korea, I can't get any halfway decent buns like those anyway), and no weird preservatives or anything. Similar to the ones in your dinner rolls two ways, but with a bit less fat in the recipe and a little more fluff and squish.
@@BrianLagerstrom It's based on this recipe ua-cam.com/video/Nrq4RYyR4N8/v-deo.html The brioche recipes I've tried always were a bit more dense than I wanted. This is just pure squish. I'm no pro, I follow along with the recipe pretty closely. Since it's a Korean channel, you have to follow along the video for subtitles to instructions so I typed out the steps. The Tangzhong is simple 125g Water 25g Bread flour Quick heat and stir to form a thick paste, toss it in a container and throw it in the fridge overnight. (Could probably do shorter as long as its fully cooled but I've had less success with recipes that didn't rest the tangzhong). Bring it out of the fridge 30 minutes to an hour before using so it isn't too cold. 300g Bread flour 40g Sugar 5g Salt 6g Instant yeast 150g Warm milk (35c/95F) 30g Melted unsalted butter Dry ingredients in the mixer bowl first and just a quick whisk to combine. Then tangzhong, milk and butter in. Mix in the stand mixer with a dough hook for 10-15 minutes. Form into a ball and let rise 40 minutes or about double. Deflate and shape into the size you want (I divide into 6 even portions, could do 4 for bigger burgers). I pull and fold in a circle around the portioned dough before finishing with rotate and drag on the table (I'm sure you know how to form but in case anyone else is reading for tips). After a 40 minute proof, brush the tops with milk and bake for about 15 minutes at 180c/355F. (Depending on size and how consistent your oven is, they will be nice and golden brown on top). Another quick brush with milk right after they pop out helps keep a shiny top, but is optional. My house runs a bit warm these days (25-26c/77-79f) so rise/proof times might vary, I know I had some issues with overproofing Ken Forkish recipes because of the extra heat. It's the best milk bread recipe I've come across and it was actually my wife's idea to try and turn it into burger buns after another attempt at brioche buns that wasn't quite what I wanted. It halves the butter and drops the egg compared to your recipe, I don't know if that is what makes it so airy and squishy? imgur.com/a/KhE2zBA (They come out of the oven with smooth tops but I toss them in a bag so they look a little squished)
hi brian just checking in to make sure this is the ONLY burger you make at home, and if you were EVER to make another burger AT HOME. i would have to do unspeakable things to you.
I really enjoy your videos, the point about the using the food processor was excellent, to may waste time money on a crappy meat grinder they use once. The pre smash was also an excellent idea one i have never seen before anywhere or thought of myself, much safer with a gentle push to insure proper crust. If i may suggest something i think you would like german frikadellen, ideal for lunch, supper, packed lunches and picnic. Take care, God bless one and all A tip for the onions in frikadellen that my Oma taught me was to coarse grate the onions then blanch them for 30 seconds, also using a medium rye bread adds to the "authentic" flavour.
Holy shit these were amazing. Made them tonight just like you did and I received two “that was the best burger I have ever had”. I used half brisket half chuck - I’ll never buy ground beef again after this!
This looks so simple and delicious. I enjoy making home made burgers. I do have to have that thin sliced next level tomato inside there too though I love the contrast in flavours and juiciness it brings.
Great vid again, Bri. Looking forward to trying a custom grind just for a burger.. We used Grandma's grinder, still. At least 60 years old, easy to use and clean.
I love making smash burgers on my round pizza steel on my charcoal BBQ. Less smoke that way! I made them the other day and they where awesome. To bad I didn't see your video, I would have made that killer sauce you put out!!! I will try out this sauce next time!
Pickles... never met one I liked. But tried it here and tried it on the fried chicken sandwich..... now my pantry has a steady supply of bread and butter pickles. And those buns aren't hard to make at all!
I appreciate the adjustments you made to the recipe for people at home: pre-smashing, food processer vs meat grinder, kraft singles vs fancier cheese. I see a lot of other channels that don't make these adjustments and the recipes seem too hard to make because they involve a lot of appliances I don't have or processes that are overly time-consuming. While it can be entertaining to watch people take extraordinary measures to prepare the perfect food, I like that your method is down to earth but still has a great result.
ahem ahem Sam the cooking guy ahem ahem....
@@adamromero There's a couple more that make cooking aproachable such as Chef John... Weisman is usually too complex to be duplicatable by most - let's make our own hamburger buns etc... NOT!
@@step4560 Yeah Joshua is more of a chef you watch for the sake of watching, almost like those ASMR channels. I love Brian's content the most though, because he balanced everything out to my liking - amount of talking, how much of the process he shows, which food he makes etc.
Chef John is just incomparable to anyone though 🥰
Yes the pre smash just makes so much sense, it’s massive hassle in the pan! ❤
Okay I made this tonight for dinner. 1) I am a chef now 2) This mystical thing called "burger sauce" has changed my life forever
Welcome to the big leagues hahaha! Thanks for giving these a shot, so glad it worked for you. Burger sauce hits just right.
its dressing in sweden we call it amerikan dressing
Bad seasoning. Pepper tastes bad and bitter when burning directly in pan. Horrible video
@@Anudorini-Talah haters gon hate 🤷🏾♀️
@@Anudorini-Talah I've done it with and without. It's literally always better with.
Just made these burgers tonight. Instead of buns I served it over a bed of salad. I made the burger sauce with half yogurt and half mayo. So so good!! Thanks for this amazing recipe!!
Raise your hand if you rewind after 4 Seconds to hear Bri say, "Hey, what's up?" twice. You are definitely the best chef on UA-cam and I am working hard to get you to 1 million+ subscribers by spreading the word!!
almost did it
Alrighty, this is the first smash burger recipe that has convinced me to try grinding my own burger meat. I never wanted to buy that one grinder attachment. But a food processor I do have! Can't wait to try this! Thank you. Love following your channel. :)
I made this yesterday and it was by far the best burger I have ever made. It really took my burger game from poor to advanced in a single day. I did it on the side burner of my bbq and I was happy that all the smoke and crackling grease were outside. Thanks for making this content!
Thanks for giving this recipe a try
Suprised you only have 2.5k subs , production quality is really good and the instructions are clear. I really like your style. Thanks for the good content!
My guess: just one random exposure to a larger audience moment away from blowing up.
@@janpoelstra5823 Yeah definitely! It's coming!
Thanks for the kind words! I’ll keep putting these out hopefully a few more people see them sometime soon haha. Thanks for taking the time to to comment.
@@Al.Brady. thanks for the support Al!
Oooh - just wait until W&S exposure will explode. It just takes one slight tipping point. Keep it up! -STL follower!
Made these last night and can confirm this is how I will make burgers from now on. So incredibly flavorful and delicious! Really appreciate all your efforts to help us non-cooks feel like we know what we’re doing.
I made this tonight and must say that this is another great recipe! Everyone loved them.
You are a very dedicated chef and incredibly thoughtful in the reasons you are giving. I have tried to do smashed burgers with mixed success at home, and your idea of pre-smashing is both simple and very solid. Love the recipes, keep it up
I made these today with chicken as I don't eat beef... The sauce is amazing... The patty cooked so fast, it took me around 5 minutes to cook the burger.. LOVE IT... Cheap, tasty, quick and way way better than those flour coated chicken sandwich 🤤Thank you!!!!
Oh. My. GOOODDDDD I'm a big smashburger style fan and this was BY FAR the most flavorful burger I've ever had. I just used a fatty chuck roast steak for the beef and prepared it the same way as instructed and it was amazing. My wife didn't believe that it was only salt and pepper used to season it because it was just that good and melt in your mouth. Will definitely be making these every time I make burgers now
These smash burgers are the absolute BEST EVER!!! I made these for a couple of guests, and they said these are the best smash burgers EVER!!!. I passed the credit on your mate! Nice Job. Oh, the only thing I did differently from the burger sauce, is I found it was missing something - almost too bright & missing a bit of depth, so I added 3/4 teas of pomegranate molasse, and 1/8 teas of fish sauce. Totally balanced it - truly AMAZING!!! Thank you again!!
Good job on the pre-smash. Makes it easier for home cooks
thanks man!
The pre mash is smart! I’m gonna start changing up my burger builds at my stand now. Thanks for the tip!
Bad seasoning. Pepper tastes bad and bitter when burning directly in pan. Horrible video
@@Anudorini-Talah no need for This comment , great video , yes we all know pepper can burn depends on how Coarse the grind is, looking at your channel your not qualified to even comment about this , have a great day
I really like this guy, he is such a nice person and he really tries to teach good technique, enjoy it man keep it up
Thanks a lot! I appreciate it
Pal you will be at 500k subs in no time. Love what you do, keep it up. Cheers from Ireland!
Thanks Kevin. I hope you're right!
Thank you buddy, for always managing to add "how to" advice when you don't have all the appropriate appliances to perform tasks. It gives me so much confidence to continue!
Well this is absolutely my kind of burger. I do smash them in my 17" skillet, but I do that outside on my gas burner, cause you weren't kidding about the amount of smoke.
A fun experiment for you could be to purchase some sodium citrate and try and make your own melting cheese. All you need is 14 grams of sodium citrate, 500 grams of grated cheese and 100 grams of liquid (can be wine, stock, what ever). Just combine over medium high heat (cheese curdles if it boils), and have fun experimenting.
BTW, because this is a great channel, and since your last name is clearly Swedish, I sort of had to become a monthly donor. It's not much by any measurement, but I really want this channel to succeed. :)
Thanks so much for the support! And thanks for watching
I also have a 17" cast iron skillet and love it. It's too big to be used on a stove, but it has its place!
Love a good smash burger! Can’t wait to try. Hope you keep these up. Compared to a lot of other channels you’re making food I actually want to cook - and have! Made the dinner rolls, chicken parm, apple cider doughnuts, and pub pizza. All turned out great! The chicken parm was hands down my wife’s favorite thing I’ve ever made her.
Thanks for watching! And giving the recipes a try! Super glad they worked for you!
Dude, I have been watching for a while now to see if you were worth subing to and yes in fact you have won me over. I totally appreciate the hard work you put into your content and so you earned my respect!
Thanks for being here. Thanks for that sub.
I also don’t sub lightly.
You got me hooked on these videos with the Chicago Deep Dish...best cooking channel on YT.
Well done Brian!
Thanks Alex! Glad you found the channel
I coincidentally made some smash burgers almost identical to yours after reading a review in “the New Yorker. Then later I saw your video by coincidence.
The review was about burger place in Brooklyn that considered their version an upscale Big Mac. So I tried mine and it was pretty darn good, but I picked up some good tips from your video. For my “special sauce”, I used a classic old southern version of thousand island sauce which is a jacked up version known to us as “come back sauce”…the usual suspects of ketchup and Mayo, but Chile sauce, woostershire sauce, cayenne, garlic etc..
I like the use of the sriracha and will try that next time I make a come back sauce. Nice job!
Thanks!
I just made this and my eyes rolled back in my head. It was that good. My life has been changed.
Hey Brian, you got me in trouble. My wife is from Ukraine and has only lived in the US for the past 20 months. She loves hamburgers. I made these burgers tonight and she was mad at me for not discovering your techniques and making them sooner. She took one bite and said, "I love you America". Now I have to make them again this week to get out of the dog house. Thanks Brian! These burgers rock!
I live in an apartment with no exterior routed stove vent. All of the smoke from cooking stays in the apartment except during the winter when it's cold and the hot air rushes out of the open sliding door. Smashing the burger before putting it onto the pan helps SO much!
We just made these and they are AMAZING! Best burgers we ever made. The short rib flavor is great, they are amazingly juicy and the condiment is killer. Oh, we made one batch of burgers with our meat grinder and the other with our food processor...food processor method won hands down! Thanks, Brian!
We made these for our anniversary and they might be the best burgers we ever had! Making them again tonight for valentines. SO GOOD. And that burger sauce…phwor
If you keep this quality up you'll hit a mil in no time. Great video. Liked and subscribed
Thanks for the sub!
B, I can’t wait to try these. My outdoor grill has a flat top that covers one third of the total surface it will be great for these. Can’t wait to make some! Thank you as always!!
Good luck Bruce!
I made these in combination with your potato roll. had lots of fun and man that burger sauce, its 10 out of 10.
That’s amazing thanks for giving it a shot. Glad it worked out. Cheers!
Wow - Those burgers look Ahhhhmazing. My hubby and I own a little food truck AND one of our patrons was Paula & Brian. giggle.
That’s awesome. What’s the food truck?
@@BrianLagerstrom - The food truck is nothing fancy. We call it Lucky's Mobile Food Emporium. We do children's birthday parties, grad parties, employee appreciation events. We are on Facebook if you want to look us up. It has a grill, 2 deep fryers, 4 top steamer, sink, fridge. I like our funnel cakes best. LMK if you come into town.
Just tried these. Had to use Pam spray bc we didn’t have canola, but it worked well enough. They came out bangin’. So tasty.
Toast your buns in the leftover beef fat in the pan after you cook the patties. It makes it sooo beefy tasting.
Huh, interesting. Your take on the smash burger tutorial has something that most other channels lack - tips on how to make the whole thing easier and cheaper for the average Joe who don't make them every day in a professional setting! That's a big plus and I am now starting to wonder why there aren't more channels with good practical tips like these
These smash burgers look amazing. Will definitely be giving them a try with that burger sauce. Just for kicks, you might want to try putting onions on top of your first burger and let them cook there and then give them a flip. They get really carnalized that way. Thanks for the great recipe
That burger sauce is very customizeable, and pairs well with other foods, too! I do 3 parts japanese mayo (different consistency/flavor to regular mayo, notably has a slight dill flavor) to 2 parts ketchup and a few cranks of freshly ground black pepper as the main base and add in a lil this and that depending on my mood. I don't have a blender but there are plenty of spices, salts, and sauces that can kick up the flavor. Goya is an easy one. Msg gives it an inherent mouth-watering quality - highly recommend. White pepper can boost the flavor complexity. Sriracha of course. Honey, any kind of mustard, brown sauce, mirin, worcester sauce, soy sauce - maybe not all at once, but all things ive tried adding in different quantities and combinations that turned out great. It's a lot of fun to experiment and come up with your own "special sauce".
I started this vid thinking "this is gonna be good, I can't wait to get a meat grinder", then you bring it back down to earth with the food processor! Best cooking channel ever!
Made these for dinner tonight for my wife and I, and I ate two of them myself. Banger!
Thats awesome! Thanks for making AW
I just made these tonight, and Oh My lord. As a kid, my family used to go to the river every sunday and Mom would smash the hell out of a patty and fry it up in an ancient cast iron skillet over a camp fire. The best burgers I have ever had. Your version is thiiiiiiiiiiis close to those. Thank you for bringing back fond memories.
This is without question the best burger I have ever ate in my whole life, and I've tried everything! Thank ypu
i won my wife back with a smash burger. they're that good. as a beginner, definitely pre smash. you'll get a feel for the perfect smash as you go. and the imperfections are apart of the process. the idea is to manifest the fast paced line cook vibe. like you've been doing it for ten years.
Love the pre-smashing tip. Going to use that next time I make smash burgers!
Almost ashamed to admit that I never even thought about pre-smashing the patties prior to cooking. This will save a lot of effort and cleaning
A happy medium for the minced meat is to get your local butcher to freshly mince it. Better texture when the beef is noodle like IMO, and the beef won't lose it's texture or flavor for up to a day, so long as you properly cling film it. Plus, supporting local businesses over chains is always a bonus.
Nice. been smashing like this for years, but never thought to 'mince' the meat like that, so cheers!. I do a similar sauce but with some paprika and onion salt added too. One thing I never do is put black pepper onto meat before I fry. Burnt pepper sucks. Just the salt.
Yeah, I kind of dig that fried pepper, bit its not that pro.
Dude, your cooking is good, but your sense of humor is on another level
🤙🏻🙏🙏🙏🙏
Wow, in the three or four vids I've watched you have become my favorite. Anyone that knows just how great short ribs are is pretty awesome.
I must say, that’s one of the cleanest burgers I’ve ever seen and I’ve seen a ton of burgers lol good job man. Subbed.
My mouth started watering just by looking at the end result
I am high as duck and have butterflies in my stomach
We had to try, first off we did the buns & made the burger sauce. However we decided to use store bought Yves burgers to make ours. Brian is right, once you try the sauce you will not want to go back to average. We used to when grilling toast the buns on BBQ or in the house put them in toaster, I much prefer the idea of just toasting the inside! Thank you for sharing the bun idea & sauce.
Thanks for watching!
This is without a doubt one of THE best burger recipes i've seen in a while!
Thank you sir!
Such a shame those 86 vegetarians had to dislike the video :(
Haha so glad you liked it.
That sauce was fantastic! The only condiment I'll use for burgers now.
Wish I was here in 2020. Glad I'm here in 2021. Great videos.
Thanks so much for being here! Cheers
Made these burgers for dinner the other night and had leftover sauce, found out it tastes pretty good on omelets! Thanks for the video!
Omelet sauce bro nice
One other thing with the pre-smashing is that it means you have a bit more control over the shape of it...if you're cooking in a pan, they can be difficult to get out if you don't know it. On a griddle or flat top, that's when you do it on the surface
upvoting this just for the making your own ground beef with a food processor...everyone should know how to do this...thanks!
Made these last night and they hit on so many levels. They had a familiar fast food burger taste (in a good way) but we're so much better quality. I ground in a ribeye that I needed to use as well as the ribs. Sauce is flat out amazing, and I was asked to make burgers again this weekend, which holy crap, burgers twice in one week never happens.
you’re tips for the average joe make you stand out! Other recipes seem too difficult but you make it look easy.
i made every bit of this recipe and its stupid good. it's the only way i'll be making burgers on my Blackstone from now on. 10/10, make twice as much burger sauce as you think you need. trust me
More burger sauce is a good thing. Especially if you have fries around. Thanks for making.
yeah baby, looking so good. Thanks for sharing.
The me for watching
Aloha Bri.
Love your show! (speedy and crystal clear!) Love you sense of taste and humor!! My wife, Kathy, and I are 67, been married and cooking together for 45 years!! We've watched about 2/3rds of your vids, loved them all but have only made a couple of the recipes, so far. Sooo looking forward to more! We went long on the Smash Burgers and Secret Sauce for my sister's birthday party. Broke da Mouth! If you feel like adding a taste of the Big Island, thin slice a pineapple and lay a grilled and slightly carmelized slab on this already incredible burger! AND if you're coming to Hawaii, we want to have you and yours over for pupus and ice cold beverages! JLo
Thanks a lot for taking the time to share this! I am so happy you found the channel. I will most def give the pineapple burger a try! Hawaii is on my list for sure. Cheers to you and your family!
Dude that sauce is legit. Thank you 🙏
Also I used dill relish instead of pickles
I went to the hardware store and bought trowels in different sizes. I use these to weigh down the smashed burgers while cooking. The also work great for grill cheese.
Oui chef!
Awesome video! I’m trying this recipe on my discada!
🤙🏻
Doh! This is the best looking hamburger I've ever seen. It's not fancy. It's simply brilliant. If you live in NYC, can I come to your house for dinner? ... and btw, your knife skills are insane!
I used beetroot burgers and combined the sauce from this recipe and made the onion burger. So Damn good. Thanks Bri
Perfect for bodybuilding 😋 fish and rice cakes bah! Blasphemy when glorious recipes like this are about, so quick to 👍 top marks
Very appreciative of all the hard work that goes into these videos. Nicely done!
Much appreciated! Thanks for the nice comment.
I’m making this today! I only have dill pickles rather than b&b pickles for the sauce, I hope that will be a suitable switch!
Oh, my giddy aunt! That looks absolutely divine!
🙏😛
This is one of the best things I've ever made, I am so addicted to this now
Gave this a like. Well done. Personal preference, I like to pre season my meat before mixing and ALWAYS grill the onions. But the American cheese is the Gold (orangeish?) Standard for smash burgers! I gotta check some more of your videos now.
I just smashed some burgers for the first time using your method (pre-smash) and it worked like a charm - like all of your recipes. I just need a metal spatula because nylon left some crust on the pan but they turned out really well!
Love this weeknight epic steakburger! I used storebought 80/20 and dill pickles for the sauce and it was amazing!
Your tip to buy a roast (in my case chuck) and chop in food processor really ups my burger game. The texture is way better, I can can control the fat content, and less likely to have any nasty pathogens. Also, I now either use a carbon steel skillet indoors or a flat top conversion for the outdoor grill to get that crust. I'm done w/ grilling on grates. I prefer a patty that is 3/8 to1/2" thick to get crust but not overcook center. I press w/ spatula to get good contact, but don't actually smash. Love this channel Lot's of great, inspiring info. You make me want to try my hand a bread making. Thanks B.
thanx for having your receipe in metric makes a difference for me in Auckland New Zealand kia ora and the food is fkg amazing
Where i live the only thing that's missing is a couple 3-4 slices of roasted Hatch green chile. Burgers (and pizza) without green chile out here (NM) can get you shunned. Plus it's so good, although I'd probably leave out the sriracha. (But maybe not... hot=good out here.)
It's amazing how life changing burger sauce can be when made at home. Sometimes I make burgers just for the sauce. The best thing about the sauce is you can adjust the ingredients according to your liking. No rules of what to put or not to put.
No rules indeed! Thanks for watching Jasem
Just remember. After you start to making your own sauces you can´t find any good sauces anywhere. You have to at least "pimp" those sauces somehowe or thay won´t have enough flavor.
Same thing whit marinades and basicly in all cooking. Only lack of your imaginery can stop or slow you down.
These days i have to admit that my foods are even better than what my mom cooks and she´s made food longer that i´ve existed.
I love how you mentioned that pre-smashing may be divisive in 2020, because it totally was! Now even the legend George Motz pre-smashes his burgers
I'd love to try this recipe of smash burgers, looks good and juicy, just perfect!
The pre-smash was a success when I tried it today. Cut back on the smoke a bit and just seemed to make it easier to get nice crispy bits.
For the bun, I used a recipe I have for a milk bread loaf and just turned into buns. Super fluffy, just as squishy as those store bought brioche (in fact since moving to Korea, I can't get any halfway decent buns like those anyway), and no weird preservatives or anything. Similar to the ones in your dinner rolls two ways, but with a bit less fat in the recipe and a little more fluff and squish.
Send that recipe!
@@BrianLagerstrom It's based on this recipe ua-cam.com/video/Nrq4RYyR4N8/v-deo.html The brioche recipes I've tried always were a bit more dense than I wanted. This is just pure squish. I'm no pro, I follow along with the recipe pretty closely. Since it's a Korean channel, you have to follow along the video for subtitles to instructions so I typed out the steps.
The Tangzhong is simple
125g Water
25g Bread flour
Quick heat and stir to form a thick paste, toss it in a container and throw it in the fridge overnight. (Could probably do shorter as long as its fully cooled but I've had less success with recipes that didn't rest the tangzhong). Bring it out of the fridge 30 minutes to an hour before using so it isn't too cold.
300g Bread flour
40g Sugar
5g Salt
6g Instant yeast
150g Warm milk (35c/95F)
30g Melted unsalted butter
Dry ingredients in the mixer bowl first and just a quick whisk to combine. Then tangzhong, milk and butter in. Mix in the stand mixer with a dough hook for 10-15 minutes.
Form into a ball and let rise 40 minutes or about double. Deflate and shape into the size you want (I divide into 6 even portions, could do 4 for bigger burgers). I pull and fold in a circle around the portioned dough before finishing with rotate and drag on the table (I'm sure you know how to form but in case anyone else is reading for tips).
After a 40 minute proof, brush the tops with milk and bake for about 15 minutes at 180c/355F. (Depending on size and how consistent your oven is, they will be nice and golden brown on top). Another quick brush with milk right after they pop out helps keep a shiny top, but is optional.
My house runs a bit warm these days (25-26c/77-79f) so rise/proof times might vary, I know I had some issues with overproofing Ken Forkish recipes because of the extra heat.
It's the best milk bread recipe I've come across and it was actually my wife's idea to try and turn it into burger buns after another attempt at brioche buns that wasn't quite what I wanted. It halves the butter and drops the egg compared to your recipe, I don't know if that is what makes it so airy and squishy?
imgur.com/a/KhE2zBA (They come out of the oven with smooth tops but I toss them in a bag so they look a little squished)
Tried the pre smashing and it worked very well, thanks Bri
The burger speaks for itself, but I'd like to say that your production quality is stellar and you should have 1M+ subs.
Great! Very informative- can’t wait to make smash burgers!!
Omg look at this little tiny spatula, I love it!! Must be but wifey said, hence he proposed 😍😍😍
I like the presmashing. I think the one thing missing is the paper thin tapered edges. That could still be done though.
hi brian just checking in to make sure this is the ONLY burger you make at home, and if you were EVER to make another burger AT HOME. i would have to do unspeakable things to you.
I really enjoy your videos, the point about the using the food processor was excellent, to may waste time money on a crappy meat grinder they use once. The pre smash was also an excellent idea one i have never seen before anywhere or thought of myself, much safer with a gentle push to insure proper crust. If i may suggest something i think you would like german frikadellen, ideal for lunch, supper, packed lunches and picnic. Take care, God bless one and all
A tip for the onions in frikadellen that my Oma taught me was to coarse grate the onions then blanch them for 30 seconds, also using a medium rye bread adds to the "authentic" flavour.
You’re amazing 🤩 l love the way you simplify things so we can make it at home 👍👏👏👏
Made your Chicago style pie last week. Trying your soy dough starter this week. Next week: smash burgers. Keep up the work. The channel is dope!
Thanks for watching and giving the recipes a try!
Can't wait to try this, great vid!!
Holy shit these were amazing. Made them tonight just like you did and I received two “that was the best burger I have ever had”. I used half brisket half chuck - I’ll never buy ground beef again after this!
Thx brian just made my first burger thanks to you
Wow I hope you liked it
They closed my smash burger down in Oklahoma, now I have a way to make these delicious lil smashers
I hope you try them, they are super fun.
oh man !
this is the burger brought to another level, oh !
Thank you Brian !
This has got to be the most beautiful burger I've ever seen!
Thanks Will!
This looks so simple and delicious. I enjoy making home made burgers. I do have to have that thin sliced next level tomato inside there too though I love the contrast in flavours and juiciness it brings.
I'm definitely making these burgers and you're awesome sauce!
Thanks man!
Great vid again, Bri. Looking forward to trying a custom grind just for a burger.. We used Grandma's grinder, still. At least 60 years old, easy to use and clean.
That’s cool. I’d like to see that.
Thanks for watching btw.
I love making smash burgers on my round pizza steel on my charcoal BBQ. Less smoke that way! I made them the other day and they where awesome. To bad I didn't see your video, I would have made that killer sauce you put out!!! I will try out this sauce next time!
Pickles... never met one I liked. But tried it here and tried it on the fried chicken sandwich..... now my pantry has a steady supply of bread and butter pickles. And those buns aren't hard to make at all!