Made this last night w/ cast iron pan on my backyard fire pit. Did everything you instructed except I pre seasoned the meat just prior to the griddle smash. After the required few minutes of cooking I couldn't believe my eyes when I flipped over the patty and saw the most amazing dark golden brown crust that had formed. Did the usual with the toasted buttered roll, american cheese, condiments ext. This burger tasted sooo freaking amazing that it's definitely in my top 5 favorites now. Thanks for decoding these recipes so us mortals can have a crack at them.
The smasher is a 3/16 inch thick, 6 inch disk with 1/4 inch square tubing, rolled into a six inch circle welded on. Just add the handle of your choice.
Thanks Mark. You hit the nail on the head with the smashing part. Works out to be a really, really juicy burger. I like cheddar too. Wanted to keep this recipe as close to the original as possible. They use American... Not that wrapped in plastic "cheese stuff" though. I will definitely give your sauce a try. Sounds great!
A buddy of mine made the smasher for me. I handled a smasher at Smashburger and noted that the lip was 1/4" and they press the burger until steel meets steel. Mine is a 6" circle of 3/16 steel with a 1/4" lip made of rolled square tubing. I'm telling you John, every time I went into Smashburger, I'd pump them for info and I think mine came out pretty close to theirs.
OMG! I made these tonight but it's raining here in N Texas so I cooked them in a stainless skillet. My son loves Smash Burger so I surprised him and he had 1 1/2 burgers. WOW! If not exact, then pretty darn close. Thanks for posting. I'm ready for your 5 Guys video.
It seems to make a difference. You can actually feel the hot steam jetting out from under the smasher when it's cooking. I'm sure that really helps with the sear.
Yes, I had it fabricated. This is 3/16" stainless. I told them that I was using it for a cooking surface and they used stock that they have made commercial griddles with. Not sure what the numbers are though.
Just received my smasher this afternoon. Very well made and heavy stainless steel. Made smash burgers tonight and they were awesome ! Very happy with it.
It's funny you mention Point Loma, I use to live in that area by the Liberty Station and you are absolutely right about having a lot of burger joints in that 5 mile radius of the NTC area.
You owe it to yourself to try one! They make one regional burger for every city that they're in as well. The San Diego burger has a bunch of Mexican flavors. Totally rocks!
I've never heard of Smash Burger 'till now. I didn't even know that we have a 5 Guys here until our trip through Husker Nation tonight. Sometimes, a hot-top burger is just what I want, and if I can use a stainless steel skillet that I won't have to worry about scratching up, I'll give this a try (maybe with ground Bison!!! Great video, Greg!
This one is 1/4" thick, which is what Smashburger uses. It's a pretty basic contraption and the materials are dirt cheap. Lemme know if there's anything I can do, if you're having trouble sourcing everything where you live.
We've been getting lucky here. A lot of places that we only heard of are starting to branch out. I guess Smashburger is one of the fastest growing burger joints in the country, so I'm sure they'll be in your area one of these days.
The nickel plating is holding up great. It has a few scratches and the finish is a bit duller but it's working great. Stainless steel is KILLER, but expensive. If you could afford it, I'd go with stainless, simply for the reason that you know it will never be concerns about rusting or anything.
Howdy-do Greg, I tried this method tonight and while not having your set up, I heated a Lodge cast iron flat griddle on the grill til screamin' hot and did the smash thingy, using the bottom of a smallish cast iron skillet as the smasher ...and got an excellent crust on the burger, and perfectly sized for the bun. In the midst of it all, I thought I'd try the Squeeze Inn burger technique, adding ice and covering to get the cheese "skirt" but obviously I needed more cheese for that effect, even as you pointed out in that video, you had to add more! So, going against the grain by smashing, if you only do it once at the start of the cook, it worked out well for me! Cheers!
Yes... My wife has been telling me to do some side dish videos. We make a pretty good potato salad... We don't like real mustardy potato salad in my house though. I know that is one dish that is very regional. I'll make a video one of these days.
this is my favorite channel right now! i am almost done watching all of your burger recipes and must say, WOW! thanks so much for so much valuable advice... would LOVE to see you recreate Cheeburger Cheeburger ... I didn't see it in the playlist and searched your cannel but couldn't see it, so assuming you haven't tried to do that one yet! Regards!
Ballistic BBQ the one i am talking about is actually spelled Cheeburger Cheeburger. they have one around here and it is my husband's favorite burger... i couldn't find much info on their burgers online or how they are made, but they do have a website showing franchise locations throughout the US, unfortunately none are in CA...
Ballistic BBQ OH, that's great! I am actually making the Smashburger right now on a Weber, with a stainless steel griddle from Williams Sonoma and their burger smasher. It is all your fault! LOL! Many thanks!!!
I had the stainless steel flattop cut out at a metal supply shop. My suggestion would be, find a local shop and see if they could do it for you. I used 3/16" stainless.
That burger looks fantastic! That is a really interesting technique how you formed the burger loosely, then using the parchment paper and press! I bet it is much juicer than a normally prepared burger! I could see the juices dripping from it as you were doing the taste test! Awesome! Do you know if anyone sells presses like that? I would love to give this a try.
Yes! I actually plan on doing a dueling cooker pizza video. The Weber vs my Big Green Egg! I have a couple other menu items that I need to get out of the way first, then I promise, I will do a pizza video for you!
Greg.... First let me say how much I enjoy your videos and let me thank you for sharing your knowledge around the grill. I have learned a lot from you. Now then... I truly enjoyed this video and have replicated it myself following your step by step directions. Loved the burgers! My family too. I did this without even trying out the real Smashburger first. Let me say, I am glad I did. I had high expectations of this place. So today we finally tried the real deal. OMG I thought I was eating a slider and I had the extra large one. The bun was so tiny, cold, and NOT toasted. I have to say the meat was tasty, but rest of the burger left much to be desired. The five of us left rather unimpressed. I guess it was because we had your version first. I will say they had excellent side dishes, except for the salty fried pickles. I purchased a smasher from your link and love it, easy to use and clean. I guess we don't see eye to eye on Smashburger, but I do love your version though (much better if you ask me). Keep up the good work, you have a fan... Leo
I only use my cast iron skillet for these and never damaged it, not sure how you can really. It just has to be a very well seasoned cast iron which mine is. These are the best burgers and unbelievably juicy. Love your videos.
I had a buddy make mine. You should be able to find a machine shop that could make one for you. It's a six inch 3/16" steel disk with a 1/4" rim welded on and a handle.
Made this one last night and made the Five Guys one a few weeks ago. Liked this one much better because it was crispier and I really liked the Montreal / Lawry's seasoning. The Smash sauce was excellent also.
I searched high and low for a press, my buddy ended up making one. The key is to have a 1/4" lip. My buddy used a 6" diameter 3/16" circle of steel and 1/4" square tubbing that was rolled into a 6" circle.
I would say in and out and five guys are just your generic burger joints, although the animal style in in and out and the huge bag of fries at five guys probably make them so unique. Smashburger is really revolutionizing the game and I am in love with them, I will certainly try the recipe!!!! Thank you I just subscribed! -aspiring chef (17 years old)
It was really pretty basic stuff. If you can't find the materials, let me know. We have a metal supply shop that has the circles already cut and the square tubing already rolled.
I have cast iron set up as well. Is that stainless home made? Another great video! Wish it wasn't getting cold in the north east this is making me wish it was summer! Thanks for all your hard work on this channel!
I need to find me a guy to make me one of those burger presses, i would love to have one that is about 6 to 61/2 inches wide and 1/2 deep I like a large but thin patty... great video again Greg! nicely done
Jeez that looks good... I don't have the burger variety you described in my area but I do have a 5 Guys and I eat there about once a week or so.... Your 3/16" stainless griddle insert has me drooling a bit... Where did you come up with the smasher? Is that custom made? Awesome cook!
not bad! I'm a cook at smashburger and i think the only thing you missed was the butter on the buns. aside from that, you got awfully close! the pickles we use are made just for smashburger, extra salty and with garlic. the smashers we use are like 350 bucks! anyway, the cooking time for the burgers are super quick, 3-4minutes for a 1/3lb since our grills temp at 400-500 degrees.
Thx mate nice one.......but should you brush your stainless plate with butter AND a touch of oil added just to stop the butter from burning (going brown) ? In any case nice burger thx for sharing! Oh yeah and your iron-smasher is the bomb!!!
I know you are a left coast guy. I wondered if you have a Stake & Shake restaurant out there? I would like you to see if you could reproduce one of their burgers. Thanks
Hi, I just found your channel. I traveled to Peru a few years ago and found a burger chain joint called “Bembos.” Their burgers are so delicious. I will make sure I always get one when I go there. I know it’s a bit off the grid, but still, damn good burgers!
I am gonna try this recipe tonight. I don't have a smasher, but if I use the parchment paper, I will use my cast iron bacon press. I tried to smash a burger with it before, but the meat stuck to the press. If the parchment paper is between the meat and the bacon press, I think it will work this time.
These burgers look awesome by the way and I love that smasher! The only problem is I found that when I use that Montreal seasoning on my griddle it tends to burn so I was thinking maybe after you flipped them put the seasoning on so that it doesn’t burn and it stays on top on the already crusted side
watching this 6 years later, its awesome to see how much your channel has grown
Made this last night w/ cast iron pan on my backyard fire pit. Did everything you instructed except I pre seasoned the meat just prior to the griddle smash. After the required few minutes of cooking I couldn't believe my eyes when I flipped over the patty and saw the most amazing dark golden brown crust that had formed. Did the usual with the toasted buttered roll, american cheese, condiments ext. This burger tasted sooo freaking amazing that it's definitely in my top 5 favorites now. Thanks for decoding these recipes so us mortals can have a crack at them.
Yeah, there is a little trade-off with the Craycort. But the difference in the food makes it all worth it. Thanks for checking out my vids!
It's a 5" diameter plate of 3/16" steel with a 1/4" ring of square tubing and a handle welded on.
The smasher is a 3/16 inch thick, 6 inch disk with 1/4 inch square tubing, rolled into a six inch circle welded on. Just add the handle of your choice.
Thanks Mark. You hit the nail on the head with the smashing part. Works out to be a really, really juicy burger. I like cheddar too. Wanted to keep this recipe as close to the original as possible. They use American... Not that wrapped in plastic "cheese stuff" though. I will definitely give your sauce a try. Sounds great!
Yes, which is the way Smashburger does it. The other side, with the crust and butter, doesn't really need any seasoning. Good catch!
A buddy of mine made the smasher for me. I handled a smasher at Smashburger and noted that the lip was 1/4" and they press the burger until steel meets steel. Mine is a 6" circle of 3/16 steel with a 1/4" lip made of rolled square tubing. I'm telling you John, every time I went into Smashburger, I'd pump them for info and I think mine came out pretty close to theirs.
I'm 8 years late but it's cool to see the development of Ballistic Burger. Greg you are a brother and friend, you always amaze me
I used this method yesterday, the burgers got an absolutely insane crust on them. I'll definitely be doing this again.
OMG! I made these tonight but it's raining here in N Texas so I cooked them in a stainless skillet. My son loves Smash Burger so I surprised him and he had 1 1/2 burgers. WOW! If not exact, then pretty darn close. Thanks for posting. I'm ready for your 5 Guys video.
as a former smashburger employee. I must say, amazing job sir! Your burger actually looks a lot more appetizing than a Smashburger lol.
It seems to make a difference. You can actually feel the hot steam jetting out from under the smasher when it's cooking. I'm sure that really helps with the sear.
Yes, I had it fabricated. This is 3/16" stainless. I told them that I was using it for a cooking surface and they used stock that they have made commercial griddles with. Not sure what the numbers are though.
Thanks! The griddle is pretty fun to cook on. Looking forward to experimenting with it.
Thanks! Actually got a grinder attachment for my Kitchen Aide for Christmas. Haven't a lot of fun experimenting with different cuts.
Just received my smasher this afternoon. Very well made and heavy stainless steel. Made smash burgers tonight and they were awesome ! Very happy with it.
It's funny you mention Point Loma, I use to live in that area by the Liberty Station and you are absolutely right about having a lot of burger joints in that 5 mile radius of the NTC area.
You owe it to yourself to try one! They make one regional burger for every city that they're in as well. The San Diego burger has a bunch of Mexican flavors. Totally rocks!
I've never heard of Smash Burger 'till now. I didn't even know that we have a 5 Guys here until our trip through Husker Nation tonight. Sometimes, a hot-top burger is just what I want, and if I can use a stainless steel skillet that I won't have to worry about scratching up, I'll give this a try (maybe with ground Bison!!!
Great video, Greg!
This is by far my favorite Ballistic BBQ video. We only eat smash burger @ home these days and is the number one request.. even from the kids!
You're right Tom. I just checked that thing out and it looks like it would work. Thanks!
Thank you! That's the whole idea... Spreading my passion for outdoor cooking!
This one is 1/4" thick, which is what Smashburger uses. It's a pretty basic contraption and the materials are dirt cheap. Lemme know if there's anything I can do, if you're having trouble sourcing everything where you live.
I just followed this recipe (except I didn't have the seasoning) and ate the best burger I've EVER MADE.
I think Smashburger might be the best burgers ever!
They're really good! Thanks for stopping by!
We've been getting lucky here. A lot of places that we only heard of are starting to branch out. I guess Smashburger is one of the fastest growing burger joints in the country, so I'm sure they'll be in your area one of these days.
The nickel plating is holding up great. It has a few scratches and the finish is a bit duller but it's working great. Stainless steel is KILLER, but expensive. If you could afford it, I'd go with stainless, simply for the reason that you know it will never be concerns about rusting or anything.
Thank you for checking it out! I'll have to give my wife a little break from burgers, but Five Guys is on deck!
Howdy-do Greg, I tried this method tonight and while not having your set up, I heated a Lodge cast iron flat griddle on the grill til screamin' hot and did the smash thingy, using the bottom of a smallish cast iron skillet as the smasher ...and got an excellent crust on the burger, and perfectly sized for the bun.
In the midst of it all, I thought I'd try the Squeeze Inn burger technique, adding ice and covering to get the cheese "skirt" but obviously I needed more cheese for that effect, even as you pointed out in that video, you had to add more!
So, going against the grain by smashing, if you only do it once at the start of the cook, it worked out well for me!
Cheers!
Thanks for watching! I went to a metal supply shop and had that flattop cut for me. I'm getting a lot of use out of it too!
My griddle is a 21.5" semicircle of 3/16" stainless. I just lay it right over the grate on my Weber.
Yes... My wife has been telling me to do some side dish videos. We make a pretty good potato salad... We don't like real mustardy potato salad in my house though. I know that is one dish that is very regional. I'll make a video one of these days.
this is my favorite channel right now! i am almost done watching all of your burger recipes and must say, WOW! thanks so much for so much valuable advice... would LOVE to see you recreate Cheeburger Cheeburger ... I didn't see it in the playlist and searched your cannel but couldn't see it, so assuming you haven't tried to do that one yet! Regards!
Thank you! You mean the "Cheeseburger Cheeseburger" from the place in New York that SNL used to do skits on?
Ballistic BBQ the one i am talking about is actually spelled Cheeburger Cheeburger. they have one around here and it is my husband's favorite burger... i couldn't find much info on their burgers online or how they are made, but they do have a website showing franchise locations throughout the US, unfortunately none are in CA...
heyshe21 I'll check em' out and send them an email. Hopefully they'll help me out with the details of their burger. Thanks!!!
heyshe21 Found some good stuff online about Cheeburger Cheeburger. I'm pretty sure I can replicate one. I'll put it on the to do list. Thanks again!
Ballistic BBQ OH, that's great! I am actually making the Smashburger right now on a Weber, with a stainless steel griddle from Williams Sonoma and their burger smasher. It is all your fault! LOL! Many thanks!!!
I had the stainless steel flattop cut out at a metal supply shop. My suggestion would be, find a local shop and see if they could do it for you. I used 3/16" stainless.
That burger looks fantastic! That is a really interesting technique how you formed the burger loosely, then using the parchment paper and press! I bet it is much juicer than a normally prepared burger! I could see the juices dripping from it as you were doing the taste test! Awesome! Do you know if anyone sells presses like that? I would love to give this a try.
Yeah, sorry if I wasn't clear. I just didn't want to scratch the surface with the spatula.
I had it cut for me at a metal yard here in SD. Industrial Metal Supply.
Yes! I actually plan on doing a dueling cooker pizza video. The Weber vs my Big Green Egg! I have a couple other menu items that I need to get out of the way first, then I promise, I will do a pizza video for you!
Yeah, that Montreal seasoning is some good stuff! I have to tell you... This is probably going to be my new "go-to" way of doing burgers.
I tried this recipe and it was absolutely delicious! Great job!
It was good. Thank you for taking the time and checking it out!
Thank you for checking it out!
Greg.... First let me say how much I enjoy your videos and let me thank you for sharing your knowledge around the grill. I have learned a lot from you. Now then... I truly enjoyed this video and have replicated it myself following your step by step directions. Loved the burgers! My family too. I did this without even trying out the real Smashburger first. Let me say, I am glad I did. I had high expectations of this place. So today we finally tried the real deal. OMG I thought I was eating a slider and I had the extra large one. The bun was so tiny, cold, and NOT toasted. I have to say the meat was tasty, but rest of the burger left much to be desired. The five of us left rather unimpressed. I guess it was because we had your version first. I will say they had excellent side dishes, except for the salty fried pickles.
I purchased a smasher from your link and love it, easy to use and clean. I guess we don't see eye to eye on Smashburger, but I do love your version though (much better if you ask me). Keep up the good work, you have a fan... Leo
I only use my cast iron skillet for these and never damaged it, not sure how you can really. It just has to be a very well seasoned cast iron which mine is. These are the best burgers and unbelievably juicy. Love your videos.
Cool man... Thanks for watching!
Thank you... I think I'll keep this new technique around. Worked great!
Nice... I'd like to try it. I'll have to see if I can find someone to fabricate the smasher for me or see if I can buy one similar to that...
I had a buddy make mine. You should be able to find a machine shop that could make one for you. It's a six inch 3/16" steel disk with a 1/4" rim welded on and a handle.
you still the man Greg - from this video to your latest and greatest creations
Thanks for the video. I just got my Blackstone griddle and will have to try your recipe. looks fantastic..... thanks
Tell ya what. It's really fun to cook on!
Made this one last night and made the Five Guys one a few weeks ago. Liked this one much better because it was crispier and I really liked the Montreal / Lawry's seasoning. The Smash sauce was excellent also.
Thanks for the dimensions! I can do that easily! I'm a pipe welder, and have access to everything it will take to make one of these.
It just keeps the meat from sticking to the "smasher". This is what Smashburger does. It's at Liberty Station by the way... Cheers Dan!
My favourite so far, dangerously good👍 keep up the great work mate. Aussie fan right here🤙
I searched high and low for a press, my buddy ended up making one. The key is to have a 1/4" lip. My buddy used a 6" diameter 3/16" circle of steel and 1/4" square tubbing that was rolled into a 6" circle.
I would say in and out and five guys are just your generic burger joints, although the animal style in in and out and the huge bag of fries at five guys probably make them so unique. Smashburger is really revolutionizing the game and I am in love with them, I will certainly try the recipe!!!! Thank you I just subscribed!
-aspiring chef (17 years old)
It was really pretty basic stuff. If you can't find the materials, let me know. We have a metal supply shop that has the circles already cut and the square tubing already rolled.
We don't have a Habit near me. I'll look em' up. Sounds great!
Great video, thanks for putting this together. The sauce is fantastic, as it the instruction. This is my new "go-to" for Smashburgers.
Thanks for the feedback!
Me too!
LOL! Thanks for stopping by! My Dr's probably not too thrilled about my UA-cam habit either!
I have cast iron set up as well. Is that stainless home made? Another great video! Wish it wasn't getting cold in the north east this is making me wish it was summer! Thanks for all your hard work on this channel!
Another great burger Greg. Enjoyed it
Looks delicious. I'm diggin that stainless cooking surface too.
I need to find me a guy to make me one of those burger presses, i would love to have one that is about 6 to 61/2 inches wide and 1/2 deep I like a large but thin patty... great video again Greg! nicely done
I like em' both. My next burger video will be a version of Five Guys. Thanks!
Great Video. I don't grill much. But your videos make me want to learn/improve the little grilling skills I have.
eating a smashburger is a transcendent experience
May I ask where you got that snazzy grill? My weber doesn't have that. What a neat bbq!
Jeez that looks good... I don't have the burger variety you described in my area but I do have a 5 Guys and I eat there about once a week or so.... Your 3/16" stainless griddle insert has me drooling a bit... Where did you come up with the smasher? Is that custom made? Awesome cook!
not bad! I'm a cook at smashburger and i think the only thing you missed was the butter on the buns. aside from that, you got awfully close! the pickles we use are made just for smashburger, extra salty and with garlic. the smashers we use are like 350 bucks! anyway, the cooking time for the burgers are super quick, 3-4minutes for a 1/3lb since our grills temp at 400-500 degrees.
Thank you! I'm digging on this technique!
I love Smashburger but haven't been able to go to one since I moved, I will be making this at home now! Thank you!
The stainless plate rocks for sure! Thanks for watching!
Bison would be good. They also make a "Smash Chicken" sandwich. I'm trying it!
Thx mate nice one.......but should you brush your stainless plate with butter AND a touch of oil added just to stop the butter from burning (going brown) ? In any case nice burger thx for sharing! Oh yeah and your iron-smasher is the bomb!!!
Thank you Gary!
What a Master in the kitchen your videos are awsome !!!!
That looks great! There are a few Smash burger restaurants around here in Ohio but I've yet to try one.
I know you are a left coast guy. I wondered if you have a Stake & Shake restaurant out there? I would like you to see if you could reproduce one of their burgers. Thanks
I usually cook my burgers by look, so that's kinda' tough to answer. Burgers this thin 2-3 minutes per side sounds about right.
Thanks for the info! Next one will be a little closer!
Hi, I just found your channel. I traveled to Peru a few years ago and found a burger chain joint called “Bembos.” Their burgers are so delicious. I will make sure I always get one when I go there. I know it’s a bit off the grid, but still, damn good burgers!
sounds good...how do you want get started?
You are awesome. LOVE your channel. Thanks for all you do!
Amen to that Joe. For me, they're places to go for lunch while I'm working so I can steal their ideas!
Looks great. I love Smashburger's technique.
Awesome Video, did you make that stainless steel griddle or did you buy it?,
if you did where did you buy it?.
have you ever tried atalian dressing to cook a burger in?
Thanks Allen. It was a pretty darn close match to the real deal!
Thank you Jeff!
I am gonna try this recipe tonight. I don't have a smasher, but if I use the parchment paper, I will use my cast iron bacon press. I tried to smash a burger with it before, but the meat stuck to the press. If the parchment paper is between the meat and the bacon press, I think it will work this time.
Thank you! This is a fun way to cook a burger!
These burgers look awesome by the way and I love that smasher! The only problem is I found that when I use that Montreal seasoning on my griddle it tends to burn so I was thinking maybe after you flipped them put the seasoning on so that it doesn’t burn and it stays on top on the already crusted side
the burger smasher tool needs to be put on the market along with the griddle, I can't find any, thanks for the vids, love them.
Search for a company called Craycort. They have the smasher and griddle both. I haven't bought them yet, but thinking about it.
Great idea, cuz' I have to admit... I usually toss the jar of juice. I'll make good with it now. Thanks!
Can you give me an idea on the cook time you used on each side of the burgers?