Smash Burgers - You Suck at Cooking (episode 147)

today we're making smash burgers which are a super violent burger with a very destructive taste we're gonna start by taking out some unsmashed beef you can buy the pre-smashed stuff if you want but it won't taste nearly as wrecked we've got a pound here with around 20 fat you can use the super lean stuff if you want but it might cause you to lose too much weight so be very careful we'll divide this into six evenish beef balls hey your beef start acting like it as far as toppings go i'm just gonna go with what i have here nothing fancy i've got a nice dank onion some nice hood tomatoes let's just check inside here and hopefully oh yeah pickles that's awesome to me this is essential and then we'll just peel off a couple slices of cupboard cheese i think that's it but let's just check and see if there's any oh okay hey listen this is kind of hard to say but people are just using you when they put you on a burger to try to make it seem more healthy by including salad all you really do is get soggy and you taste like nothing so i just wanted you to know the truth okay great we're going to make fresh potato buns which we'll do by taking a cup of flour half tablespoon of sugar 1 teaspoon of instant yeast half teaspoon of salt 2 cups of water and 2 potatoes then we'll grab those potatoes and just smash them against the wall if you do it right you'll get this nice crack right in the middle of the buns oh look it's like a miniature man tried to run through a cartoon wall if you slice onions thin enough they won't make you cry provided you also have no tear ducts and we'll slice up these magical flavor strips do not make a burger without them if you don't like pickles one thing you can do is seek help then we'll slice up the tomato okay crispy water you can join this once but don't get cocky now before we start cooking we'll do a final check to make sure we have everything which is known as mise-en-place which is a french term for get all your together before you start i've got the buns here i've got my beef balls i've got my sliced pickle ready to go i've got the onions here and i've got that shredded crispy water sliced tomato and i've got my cheese so it looks like we're ready we'll throw some oil in a pan on medium heat then throw the onions in and wangjangle them occasionally until they look something like this we're gonna grill our buns in some butter in advance so they're ready to go which uses the exact same process as when you make a grilled butter sandwich for our burger sauce i'm going to take some mayo and hot sauce and wang jangle that together i'm putting the sauce on both sides of the bun condimenting only one side of a bun is a certifiable burger crime we need moisture coming from all directions or at least two directions we've got our cast iron griddle heating up and you want to crank that all the way up to medium if you let it heat up for a full 10 minutes on medium it's gonna be plenty hot but if you want to brag to your buddies later about how hot your pan is go ahead and floor it we're gonna place our beef balls onto the pan then we're gonna deploy the triple s system smash season scrape now take your smashing implement of choice i'm using this standard garden travel and go ahead and smash just totally smashing am i right let's be real this isn't a smash it's a mash burger or maybe more of a push burger or a smush burger or a gentle shove burger maybe a pressure burger but like a smash this isn't a plate at a greek wedding or a pumpkin but when you're smashing it's important not to get smashed otherwise you'll please come back i was so stupid i got a new tv that sizzle tells you it's crustifying which is where the flavor comes from along with the seasoning which we'll add now sprinkle on some salt some pepper pepper pepper and if you like some barbecue rub you can use cinnamon if you have no idea what the you're doing now once that's cooked most of the way through you're going to pretend the pan is your windshield after an ice storm and get scraping you want them to stick like beef tape that's how you get maximum crustitude and crustitude equals flavor tood now we'll just slap a flap of cheese on there this could be cheddar or american or singles or an entire wheel of brie then we're basically ready to assemble bottom bun is sauced and in position and out of focus slap that burger on there then you can top it with the onions the clean the lens off the tomato shredded crispy water and the other half past the bun crack look at the oops i forgot the magical flavor strips let's slide those in there remember you can top your burger all day long but if you're more comfortable with bottoming then go for it no one should judge you you can also just do pickles and onions which is pretty classic and there we have our smash burger maybe the smashing is how much you want to smash this into your face right now or maybe the smash burger is the friends we made along the way which was zero we made zero friends along the way this video is sponsored by hellofresh and if your schedule looks like this right now then you're probably gonna like their 30 plus weekly recipes and over 70 convenience items delivered to your door or to your window you can customize your meals by swapping proteins upgrading to choice proteins or adding one to a veggie meal or swapping sides it's like soflex kid-friendly recipes help your picky eating kids throw less food on the floor and walls and throw more food into their mouths and ears it's the first carbon neutral meal kit and ingredients are already measured so you're not going to be throwing anything out i like it because i'm still learning from it how to make different sauces different cooking techniques useful ingredients and other stuff also check out this french beef dip burger it's way fancier than my smash burger go to hellofresh.com and use codysucks16 for 16 free meals across 7 boxes and three free gifts that's hellofresh.com and use codeusex16 for 16 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Channel: You Suck At Cooking

Views: 1,969,195

Keywords: burger, hamburger, smash burger, cheeseburger, recipe

Id: nq9WnmCGoFQ

Length: 5min 51sec (351 seconds)

Published: Fri Sep 16 2022