Smashburger Founder Tom Ryan Teaches Us How to Make A Smashburger

so here's how here we go we put the burger on the butter after we painted the grill parchment paper on the burger or even swatching then we take this is our pending smashing tool so this is highly designed and engineered to meet the size of that burger and the smashing technique is 10 seconds straight down metal to metal and if you can count great if not there's a little timer here what i'm doing guys i'm i'm caramelizing the bottom of that burger developing a lot of flavor but i'm also setting up the texture and i'm also forming a shell and why that's important it's going to become obvious in just a second the shell on the bottom of that burger is going to prevent that burger from cooking out the juices are actually going to cook up so if you notice while you're eating the burgers tonight you could probably taste the burger and every bite that was the goal create a burger that cooks very quickly and uniformly that you can taste in every bite and so i always tell people that one of the key things that this process lets us do is our burgers actually cook more like pancakes than burgers you're going to notice that not a lot of the fat cooks out and you're going to see the juices start to perk a lot and percolate up through the burger seasoning is another important part of the smash burger flavoring top secret kosher salt black pepper garlic and a little bit of natural magic to bring out the taste of the certified angus beef so we season if you're gonna do this outside to end and we cook these big burgers in about uh call it two minutes and 35 seconds hey guys guys oh so what's really important about a smash burger is i've seared that bottom you start to see some of the juices cooking up through these channels that's really an important part of what makes a smash burger smash burger but if i don't get that layer to come off with the burger then i've kind of lost so this is a very important part so who's do everybody who's gonna cook a burger you three right to your left all right so the technique goes like this if you're right handed your left hand goes like this right hand goes on top about a 45 degree angle between this and that and the key is you've got to make sure that you're pressing hard enough to get the sear to come off with the burger so that really caramelized layer has a tremendous amount of flavor in it it's kind of butter caramelized and now you'll notice now that i've reversed it as the juices cooked back up through the burger they're going to hit this and they're just going to do that but nothing can cook out so that's why it's really important that you sear the burger on the very beginning most other people will say it never smash the burger but on the front end it does a lot of natural things i can tell you that better than that i can tell you how good a juicy it is it passes out

Channel: CafeteriaCreative

Views: 5,557,534

Keywords: Smashburger, twin cities, hamburgers, burgers, how to make a hamburger, Tom Ryan

Id: kBHZBTXDBW4

Length: 3min 31sec (211 seconds)

Published: Wed Jan 23 2013