Top 10 Smash Burger Mistakes for Beginner Griddlers

I use a piece of waxed paper or parchment paper under the spatula to smash the burger, that way do don't get the burger sticking to the bottom of the spatula. Since I usually wrap my burger balls in waxed paper for holding, the paper is already there.

Thanks!

I use a scale when im makin burgers, i usually do 3.5oz next time ill try 3 and see how that turns out

Great video 👍

Actually useful tips! Thanks! 😋

All good tips.

Not sure who does this, i put this together for myself after having watched dozens of vids about smashed burgers.
After the initial smash, make a little indentation in the center, put the mustard (or sauce) in there, thinly sliced onions(Oklahom style ?) on top.
That way i don't get burned mustard and the onions are everything from crisp brown to steamed to still crunshy depending on how many and how long you have them below the burger when you flip em.

I dare you to try some european cheeses ;)
To ease into them irish cheddar, maybe a french Comte or if you realy want to up your game swiss gruyere!
and if you like it funky blue cheeses, but they can not be left long on the heat, they become very quickly just pure fat.

I think you can get away with a 90/10 if you also put butter on.


greetings from germany

I made all 10 mistakes. Hopefully my next burgers will be much better

Solid tips and i see you have good taste in beer. Juicy Truth is a really good hazy.

There's some good tips here but that ground beef from the supermarket is poor. When it's ground once with about 20% fat the meat looks red with white speckles running through it. When the meat is the same even pink colour throughout, it's usually because the fat has got to warm during mincing and 'smeared' so it's already melted into the meat so when it's cooked, the fat melts quicker than if it were a small piece of solid fat which makes the pattie less juicy overall and dry when cooked. Advising not to pack your balled up meat tightlybeforehand but then proceeding to smash all the meat tightly when cooking makes no sense to me along with putting the burger sauce on during the cooking process. I'd agree with everything else said, thanks :)

80/20 beef gets waaaaay too dry. Best smash patty is a beef grind of 75/25, the higher fat helps the burger become crispy and juicy. 100 grams are a perfect size. A pound is about 420 grams of meat. Try this and tell me what ya think

i'm late. i have a another tip to add to this list.. (which is both mistakes and tips .. meh. semantics) anyway. spread baking powder over the raw meat before the forming. it lessens the pH and thereby loosens the meat contraction for the lower fat variants of the minced meat (5% ,10%). Basically, makes it less 'chewy' when the desired crustiness is achieved. You're welcome.

Sounds bloody marvellous mate👍🏻👍🏻👍🏻😎🏴󠁧󠁢󠁥󠁮󠁧󠁿

You people and your smash burgers like there is ANY difference. There isn’t, get over yourselves

Thank you, I always stupidly call pub burgers "bubble burgers" and my mom makes fun of me. Mustard burger is "animal style".

4 ounces, 3 ounces, 1 pound, 3/4 cup etc etc. Just use grams and a kitchen scale guys, its way more consistent

Tip number 1: Don't use packaged store-ground beef. It's a slap in the face to smash burgers everywhere. Invest in a grinder and grind your own beef blend. You will not believe the difference it makes. I like using 70% chuck roast and the remaining 30% using either brisket or beef short ribs. Since doing it this way, I will never go back to store-ground beef again.

Everybody else can go home, these are the best tips out there.

Very nice & polite person❤🤲🤗

Are you from Cincy? Dig the beer and kroger products :D

Helpful thanks

Every smash burger video says 80/20 ground beef. Sorry, but no, unless you know of a way to make our beef straight from the farm, 80/20. I will not buy beef from any grocery stores, not ever.

That transition and camera angel when you talked about putting them in the fridge was perfect lol

Love how down to earth you are. Feels like I’m listening to a neighbour giving some good advice.

This poor guy…never trust anyone who says a hot sear “seals in the juices” nonsense. Also anyone who won’t spend 20 bucks on a scale isn’t trying hard enough

Tips for msaking burgers❤

Great tips! I see exactly where I have been messing up.

You got to be a natural Blonde!!

About a year ago I tried smash burgers and they came out very mediocre- now I know why- I made at least 5 of the mistakes you mentioned- thanks for the upskill-

I over packed mine but still came out like pub restaurant quality

Good advice…..thanks

good upgrade on beers from older videos... ;)

Love that you have a fantastic Cincinnati bear

I put a packet or 2 of onion soup mix in hamburger

Good Points... Laszlo Montreal

Mistake #1: Using American Cheese on your smashburger. Cheddar ftw!

You have to order fried mustard at In-N-Out. Traditionally comes with pickles too without asking. Previous INO cook here. “Ah, taking you back to your INO days” when I asked for my BS. Got it up and running last week, used it almost everyday and I’m doing these tonight! I appreciate your tips!

This is really helpful! Thank you for a great video on how to smash burgers to perfection. Much love from Sweden.

Thanks Johnny! Great video. My challenge is it's so darn hot on my hands and arms smashing over a 500 degree flat top! Also My smasher (with parchment) always sticks to the burgers and when I pull up it becomes a big mess. Any tips? Thanks!

glad to see you didnt cheap out on the mayo! nice video, thx!

Fat bro. Need to be Fat 20% 80% Lean. Today I make this mistake.
Really good practice/theory presentation🙂

Thank you so much for the informative video Johnny! Lately I've been making the smash balls 2.5 oz and always double stack. I agree, 80/20 definitely works best. Today I plan on recreating the S'Mac & cheese smashburger with some additions. I've been letting my griddle get to about 425° and I was always wondering about temp. Today I'll try it at 500 degrees. I subbed to your channel a little while back and you definitely have a wealth of knowledge.

What the hell is an ounce?

Get the 90/10 and try mixing some cooled bacon grease in with it. Imma try it next time.

Brother - I followed your instructions and the smash burgers turned out imperfectly perfect. I made 10 burgers from 2 pounds of 80/20 and they turned out fantastic! Not a single one left. My 14 year old eating machine had 6 and left us the rest. Made potato's as well that came out really good too. I am liking this griddle cooking a lot. Consider me subbed.

Do you need to leave meat out for 15 minutes or put them on the griddle cold?

Question. What's the lowest temperature you can do a Smash Burger? My Blackstone barely gets to 375. Is that hot enough?

Awesome video. I'll be using this guide next time I'm in the mood for smash burgers.