Way too much beef. You need to use 2oz of 80/20 and they should be practically paper thin. When they're the proper size and properly smashed they cook in 30-45seconds per side. These are just regular burgers flattened on the griddle rather than preflattened.
Great video! I made these last night before watching, but I kind of chickened out because I was afraid of pushing down too hard - I have the exact same model of griddle, and the legs seem really weak! Yours had a much better crust than mine did, but they've inspired me to try again soon =)
Will these produce too much smoke to trigger the fire/smoke alarm? We live in an apartment and our kitchen is next to the hallway which has a smoke alarm and i'm worried the steam and smoke coming off these might trigger it
You have to keep smashing to have any hopes of a "smash burger" with such a low heat. The cooking surface is also aluminum, so I'd imagine a decent drop in temp after adding the meat, especially if cold. With consistent hot temps, you start forming the crust immediately and aggressively from the initial press. This establishes the foundation and structure of the patty to prevent shrinkage and cupping.
For crying out loud just make the damn burgers already. Sweet baby Jesus
Never though that was going to work but you made it look easy. Please do other videos of cooking things indoors.
That looks easy and delicious, quick supper meal for after work!
Thanks
Way too much beef. You need to use 2oz of 80/20 and they should be practically paper thin. When they're the proper size and properly smashed they cook in 30-45seconds per side. These are just regular burgers flattened on the griddle rather than preflattened.
Thanks for the feed back I will try that next time. They were a little too big. Thanks for watching!
Great video! I made these last night before watching, but I kind of chickened out because I was afraid of pushing down too hard - I have the exact same model of griddle, and the legs seem really weak! Yours had a much better crust than mine did, but they've inspired me to try again soon =)
Yeah got to go easy on the pressure you apply. I have got my money's worth out of this cheap griddle. Thanks for watching
6:55 haha i love the little piggy press. Going to use this video to make burgers for my family tonight :) thanks!
Actual griddle review starts around 5:40...
Great video
Great content, I was wondering how that would turn out👍🏻
Darn it, I don't have 22 minutes, will watch later! But love smash burgers!
Thanks Papa!
The good old double tap on the right side of the screen cuts to the chase
Looks pretty good. I think smaller batches would have prevented your temp from dropping.
Yeah I realized they were way too big lol. Thanks for the feedback and watching.
I want to eat 4 of these right meow.
What's a spachler?
These are just burgers not smashed burgers. But good try. Try using less meat and smash the crap out of them. You want that nice crust on it.
You gotta say I am rich and I got the flavor in the beginning of your video
Just bought a house and a griddle is what i have ...no stove yet so
Will these produce too much smoke to trigger the fire/smoke alarm? We live in an apartment and our kitchen is next to the hallway which has a smoke alarm and i'm worried the steam and smoke coming off these might trigger it
Yes it can produce smoke, but the trick I do is cook with it on top of my stove with the vent on above it. Helps to reduce the smoke in the house.
@@RickTheStick Ooo ok thanks, I'll try that
Smash burgers are thinner than that.
That’s not a smash burger...
Smush burgers? 🤔
Stop smashing the burger after you turn it. The burgers will come out dryyyy.
How do you make smash burgers without smashing them?
Stop pressing them 😭
They're "smashed" burgers. Are you being sarcastic?
@@uddek Nope. You smash them once. Dont keep pressing them during cooking. Though im no chef.
@@dlear85 your are correct. Keep smashing your losing those juices
You have to keep smashing to have any hopes of a "smash burger" with such a low heat. The cooking surface is also aluminum, so I'd imagine a decent drop in temp after adding the meat, especially if cold. With consistent hot temps, you start forming the crust immediately and aggressively from the initial press. This establishes the foundation and structure of the patty to prevent shrinkage and cupping.
Sorry, but for smash burgers, those look terrible!