This is absolutely the best Smash Burger video on UA-cam to date! Prep is key to banging out burgers for the whole family... Defiantly trying the sauce & going to use the roll prep trick. Also like your choice of ingredients... 80/20 Ground Chuck, Yellow American cheese, & Martin Potato rolls are ALL a "must have" for great smash burgers.
Thanks for teaching me your way of doing smash burgers. It'll be my first time cooking on the Griddle that I choose, when I get my home and Griddle together I will be able to do all of the things you do. Thanks for all you do for us to make us drool and want to make this and other stuff you post.
Wow! Betty you are looking as yummy as those burgers! I make my smash burgers with Wahlburger’s patty’s with Vidalia onions sliced thin using my mandolin slicer.
Martins and cooper sharp on any burger is a winner. Thank you for the burger sauce recipe! Also those Blackstone containers look amazing - I’m gonna pick a couple up!!
This was a good video, I learned about a good sauce and about prepping. Thanks. A few things I disagree with though: I would always toast the buns first. It adds so much to the burger, and brioche buns are the best for toasting. Also, I would season post-smash. This allows more surface area for the seasoning to adhere to. Half your seasoning bounced off the ball and went onto the grill. Lastly, let them cook on the first side longer...another 45 seconds on the first side would give you so, so much more char which is the whole key to the smash burger, and yours were a hair on the light side for my taste. But still, i liked the video and I'm glad I found your channel...I'll keep watching!
😍Burgers on the Blackstone are the best.... then add your amazing and super yummy sauce puts it over the top!!! ❤❤❤ your sauce is seriously amazing!!! 🖤🖤🖤🧡🧡🖤🖤🖤
Have made a similar sauce for my smash burgers but did not grate garlic or onion into it. Normally I make it with dill relish. I will definitely have to try with garlic and onion next time. Thanks for the tips!
Love your videos and recipes. As a new user in the near future, I would love to see your whole process from start to finish..ie, cleaning your grill before use, oiling prior to cooking, cooking process, scraping bits off after cooking, cleaning, and preparing flat top for next use. Thank you.
Thank you Betty. You are a Rockstar. Love your videos and hoping to find a way to get a blackstone griddle at my home, my family and I live in a small condo and they are giving us a hard time with our outdoor cooking choices. God Bless! 🙌
You always make awesome videos that helps everyone out new to blackstone and to a seasoned vet….thank you for always helping everyone elevate their game
Hey Art! I do make burgers with ground chicken! Lots of different ways! You can get crazy and mix in fillers like Italian chicken or Buffalo chicken or spinach feta! So many options!
@@arth.4196 you can use ground chicken or ground pork or ground Turkey for these smash burgers. I’d definitely use a good fat like duck fat to smash them into to help creat a good sear. The pork wouldn’t need help since it has a good fat ratio. Definitely some parchment paper. And be sure the ground chicken and or Turkey is nice and cold to help prevent sticking!
It would be nice if we knew what temp or setting to cook the smash burgers at. One video I watched said medium high and the burgers were charred and pink in the niddle.
first viewer and new to the channel, ive saved so many videos today. big fan of bruce and had to see this burger video and will watch more betty videos for sure instructions were clear and helpful food looked great def gonna make at the next bbq...now with that said the duck fat...first time i have ever seen a jar of duck fat or heard of it and never heard of the thing she said next..where does she live? lol and am i the only one who has never heard of duck fat?
ive come from the uk to look up smash burgers and you turned up, many thanks as cant wait to make them as yours look the best by miles.p.s. dam that lady is cute.
Question: is the area you're cooking in vinyl? The ceiling? I want to put griddle on screened in porch but the ceiling is vinyl and at least 5 feet from griddle surface. Not sure what to do. Thanks
It will be fine. I have mine in my porch. Just don't have it too close to the wall. At full blast you can hold your hand over cooking surface at 4 feet as long as you want. So it's not going to melt your ceiling. The grease and smoke in the air will grime up your vinyl ceiling if you don't clean it tho.
@@BlackstoneBetty Explain "ruined" I guess if its extremely cheap vinyl and your using the biggest btu Blackstone they make. My vinly ceiling has been fine for over 2 years. All i have to do is clean it.
@@michelep9152 If we dont hear back from Betty on answer to my question. I should note that my porch vinyl is the same thickness of vinyl as the stuff thats on the exterior of the house.
It’s funny I’ve watched so many black stone video’s and not once I’ve seen anyone use that air fryer without showing how it works so I take it your paying extra for something nobody will ever use like side burners on bbqs
This is absolutely the best Smash Burger video on UA-cam to date! Prep is key to banging out burgers for the whole family... Defiantly trying the sauce & going to use the roll prep trick. Also like your choice of ingredients... 80/20 Ground Chuck, Yellow American cheese, & Martin Potato rolls are ALL a "must have" for great smash burgers.
You just made my day 🙌🏼🙌🏼
@@BlackstoneBetty Good. Glad to be a bright spot for you. 🥰
The sauce is spectacular. I made 6 at a time and that worked well for me. I was using 1/2 the griddle. Time to step up my game. Thanks
Looks delicious. The burgers dont look bad either.
😂❤
Thanks for teaching me your way of doing smash burgers. It'll be my first time cooking on the Griddle that I choose, when I get my home and Griddle together I will be able to do all of the things you do. Thanks for all you do for us to make us drool and want to make this and other stuff you post.
Beautiful... not only the burger!
What burgers?
@@ncg2360 the one in the thumbnail.
☺️☺️☺️
I look forward to trying out that sauce. Great stuff, thanks Betty 👍🏼
You are doing great looking forward to your next videos 😊
Great,
Now the guys from Ram Jam are going to have to rename their song from Black Betty to Blackstone Betty.
I accept.
😂😂😂 I approve this message
I've used this method twice this week and knocked it out of the park! My favorite burgers!
How have I missed this video??? My mouth is watering!
Who cares about the blackstone, I like betty.
I like you!
Who cares about betty, I like boobs.
Your sauce is awesome thank you very much for sharing
Thanks Blackstone Betty !!
I'm new to griddles and I will do some smash burgers for the family, Great tutorial!👍
Love love Betty!
A beautiful lady and an amazing cook. What a combo. 😊
Awww 🥰 thank you
@@BlackstoneBetty You're quite welcome. Gonna try both the sauce and the burgers soon. Still new to the Blackstone.
She is a cutie. and knows how to work a griddle. SMH
Those were amazing the burgers were too
Wow! Betty you are looking as yummy as those burgers! I make my smash burgers with Wahlburger’s patty’s with Vidalia onions sliced thin using my mandolin slicer.
Martins and cooper sharp on any burger is a winner. Thank you for the burger sauce recipe! Also those Blackstone containers look amazing - I’m gonna pick a couple up!!
Agreed! You are so welcome enjoy it! And the Containers are so helpful!
The containers are game changers! 🔥
@blackstonebetty definitely smashburger is an always when camping but the new video on the Bleu cheese street tacos are looking to be a new must!
Love a good smash burger.
Thank you Betty.
Thank you Chris!
Wow that sauce looks delicious
Lick the plate clean good! Let me know if you try it
@@BlackstoneBetty will definitely let you know how it turns out
Ditto to what Betty said. You’ll lick the bowl clean.
Love me some blackstone Betty! 🔥
Love you more
This was a good video, I learned about a good sauce and about prepping. Thanks. A few things I disagree with though: I would always toast the buns first. It adds so much to the burger, and brioche buns are the best for toasting. Also, I would season post-smash. This allows more surface area for the seasoning to adhere to. Half your seasoning bounced off the ball and went onto the grill. Lastly, let them cook on the first side longer...another 45 seconds on the first side would give you so, so much more char which is the whole key to the smash burger, and yours were a hair on the light side for my taste. But still, i liked the video and I'm glad I found your channel...I'll keep watching!
Looks great. They are great
Thanks!
Excellent job & thanks for the sauce ingredients that will be my sauce from now on. 👍👍
Excellent! Just got one--looking forward to my first Blackstone smashburger! Tnx!!!
😍Burgers on the Blackstone are the best.... then add your amazing and super yummy sauce puts it over the top!!! ❤❤❤ your sauce is seriously amazing!!! 🖤🖤🖤🧡🧡🖤🖤🖤
Thank you so much Nae 🖤🖤🖤🖤🖤🖤
Nae you’re the best!
Have made a similar sauce for my smash burgers but did not grate garlic or onion into it. Normally I make it with dill relish. I will definitely have to try with garlic and onion next time. Thanks for the tips!
Let me know if you like it! Garlic makes everything better
nice shirt!
Great informative video Betty! TY
Betty those Smash Burger's Really look Good. Please You need to teach CJ the fine Art of making a Smash Burger
You are SO awesome at what you do. I can't get enough of your videos. Just start using red onions, they are perfect for what you just made.
Kevin thank you! Always glad to see you here !!
@@BlackstoneBetty That would be "purple onions" - right? :)
Looked yummy
Definitely gonna try that burger sauce thanks for sharing Betty!
Awsome make my sauce same but with sweet relish ,love your cooks♥️
Thank you!!
Oh that would be a good switch up!
These look amazing. I do mine almost exactly the same except I use a mandolin to get the onion extra thin
That’s a great idea!
Exciting options. Thanks.
Love your videos and recipes. As a new user in the near future, I would love to see your whole process from start to finish..ie, cleaning your grill before use, oiling prior to cooking, cooking process, scraping bits off after cooking, cleaning, and preparing flat top for next use. Thank you.
Todd (also on Blackstone channel) has great videos on those processes.
OMG! Looks amazing!
🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼
Still looks incredible!
Thank you Betty. You are a Rockstar. Love your videos and hoping to find a way to get a blackstone griddle at my home, my family and I live in a small condo and they are giving us a hard time with our outdoor cooking choices. God Bless! 🙌
The portable and 'tailgater' Blackstone selection sounds like it needs to be in your future! :)
I like to use a little tallow, high smoke point and from beef.👍
They look great. Thanks for sharing your video.
Great job! I make a very similar burger, only I put about 3x as much onions on it - though I slice mine much thinner.
AWESOME VID. All the little tricks. Thanks
Love everything about this! And so much easier on the eyes than CJ and Todd! LOL!!
Hey... CJ is pretty good looking!
@@BlackstoneGriddles maybe according to Ray Charles 🤣🤣
@@lx2nv 🤣🤣🤣
You always make awesome videos that helps everyone out new to blackstone and to a seasoned vet….thank you for always helping everyone elevate their game
Couldn’t agree more Vinny!
thank you so much cousin Vinny!!!
Gonna make the sauce for a chopped cheese crunch wrap tomorrow. Thanks.
Burgers and the sauce is absolutely amazing!
The sauce really makes the burger in our opinion. 🙌🏼
Going to buy one of these griddles. Live the sauce would add some sweet relish to that recipe and for the burgers i would add some bacon and an egg!
Good tips on the burger sauce. I unloaded a ton of these at the tractor pull parking lot this weekend.
Good stuff! Always good to hear from you Gary!
Awesome video those burgers looks so delicious. thanks for the video 😊
Thank you, looking forward to trying your sauce. 👍👍👍
Do it! It’s so good!
Just a suggestion, try some french onion dip, yellow mustard, and a little Worcestershire sauce. I love Smash burgers.
Adding the onions at the start makes less char and more steam. Add them after the smash.
Good tip! Everyone likes it different ways!
Looks very yummy and Betty you are the best !
Thanks for watching Byron!
Won my blackstone Sunday in a Father’s Day giveaway. I know what I’ll be making tomorrow for dinner
Great vid Betty!!
Really great video reminding me to prep.
Prepping helps so much
Them some nice burgers Betty
sick invite
Did backstroke discontinue the totes or the collapsible stand?
Try bama mayo umm good
Really good video content.
Thanks Betty,
I want to know if you've ever seen or heard of ground chicken patties to make Chicken Burgers please.
Hey Art! I do make burgers with ground chicken! Lots of different ways! You can get crazy and mix in fillers like Italian chicken or Buffalo chicken or spinach feta! So many options!
I should of been more specific. Just using plain ground chicken. The Italian, Buffalo sauces or spices are great. Thanks
@@arth.4196 you can use ground chicken or ground pork or ground Turkey for these smash burgers. I’d definitely use a good fat like duck fat to smash them into to help creat a good sear. The pork wouldn’t need help since it has a good fat ratio. Definitely some parchment paper. And be sure the ground chicken and or Turkey is nice and cold to help prevent sticking!
😍😍 the ONLY way I make my smash burgers is Betty’s way 💯💯 (even my vegetarian ones!)
🙌🏼 yessss girl yesssss
It would be nice if we knew what temp or setting to cook the smash burgers at. One video I watched said medium high and the burgers were charred and pink in the niddle.
first viewer and new to the channel, ive saved so many videos today. big fan of bruce and had to see this burger video and will watch more betty videos for sure instructions were clear and helpful food looked great def gonna make at the next bbq...now with that said the duck fat...first time i have ever seen a jar of duck fat or heard of it and never heard of the thing she said next..where does she live? lol and am i the only one who has never heard of duck fat?
Mine were pink in the middle so I failed lol. Both sides looked good but guess I need to try again.
Thank You !!!!
No, thank you!
awesome nice job - very well explained - going to try it - can i borrow your Blackstone?
I've been making Splat burgers. I make a loose ball of meat and throw it down on the griddle. Try that on a grill.
😂😂 You’re right that would never work. Probably adds a little extra fun to the cook too!
I’d eat it
You are the best for sharing your sauce recipe! I love it so much!! Any day is a good day for a smashburg!!! Thank you so much!
You are so welcome! Hope you love it!
Thanks Rob!!
I can’t find duck fat up north here, but I find that olive oil works just fine too.:)
I’m not sure how far north you are but if you are in the states Walmart sells it.
olive oil has a low smoke point point, you may want to try avocado oil. Beef tallow would be good as well.
You looks yummier😊
I finally made a batch of your burger sauce. Any thoughts about how long it will stay good for? I bottled and store it in the refrigerator.
🤤
i made your Sause, but i add it a little whisky ,amazing tasty, not for kids
oh that sounds fab! I add tequila to my guac!
@@BlackstoneBetty love your recipes betty , you guys are great , keep grilling
Sounds great!
👍
Boars Head fresh sliced cheese is my go to cheese
It is so good!
Beef tallow is the best for smash.
ive come from the uk to look up smash burgers and you turned up, many thanks as cant wait to make them as yours look the best by miles.p.s. dam that lady is cute.
Question: is the area you're cooking in vinyl? The ceiling? I want to put griddle on screened in porch but the ceiling is vinyl and at least 5 feet from griddle surface. Not sure what to do. Thanks
It will be fine. I have mine in my porch. Just don't have it too close to the wall. At full blast you can hold your hand over cooking surface at 4 feet as long as you want. So it's not going to melt your ceiling. The grease and smoke in the air will grime up your vinyl ceiling if you don't clean it tho.
@@Toolmybass the wall is brick that it'll be against. Thanks for your help.
No! Me sitting is aluminum/metal ! I had vinyl in the last house and it got ruined having the heat too close
@@BlackstoneBetty Explain "ruined"
I guess if its extremely cheap vinyl and your using the biggest btu Blackstone they make.
My vinly ceiling has been fine for over 2 years. All i have to do is clean it.
@@michelep9152 If we dont hear back from Betty on answer to my question.
I should note that my porch vinyl is the same thickness of vinyl as the stuff thats on the exterior of the house.
What temp setting???
Have not seen Duke's mayo in my area. Is it similar to Miracle Whip Salad Dressing? Thank you.
no not at all the same. Miracle whip is a dressing. Dukes is thick and creamy mayo
with a nice tang!
Check your Walmart. They carry it there!
yea watch this on 1.5 speed
great video though
I don’t even allow mayonnaise in my house!
Black stone Betty mmmm….
How do you get your onions sliced this thin?
With a mandolin or slicer.
Good job, I like the old B S press better . Just saying
Omg
That’s a fine lookin woman 💯
Why are red onions not recommended?
you can use them if you like! I just prefer red onions kept raw!
It’s funny I’ve watched so many black stone video’s and not once I’ve seen anyone use that air fryer without showing how it works so I take it your paying extra for something nobody will ever use like side burners on bbqs
I have a ton of videos and lives using them! Have you seen my entire pork fatty cooking in it?
Blacktstone? I didn't see any blackstone.
Great video.. the a pauses in THE speech pattern and THE inflection of SOME words is a slightly distracting.
I have a slight speech problem !! Try having to edit it 😂
eyebrow action got me all distracted and hungry 11:13
Whats the name of the company again?
Where do you get duck fat
From ducks silly
Gr
Great update with instructions.
Have you tried Japanese mayo? It's my go too.
Kewpie! I use it often in my recipe videos!