The WRONG WAY To Make Smash Burgers!

[holdupwaitaminute.]

It’s either thick or thin. No in between.

[thegravedigger]

Instructions unclear: smashed my burgers, now paying child support

[Patrick-zrtv]

I really hate when cooking youtubers sensationalise this kind of crap to the point it becomes misinformation. No, your burger wont go dry if you smash it provided you smash it ONLY ONCE, as soon as you put it in the pan. Once you've squeezed it to your desired thickness you leave it until its ready to flip. If you smash while it's halfway through cooking you're squeezing out all the fat and water which dries it out and makes it sear worse.

However, if you have the space (on a griddle for example), you should be trying to get those lacey edges. It has nothing to do with moisture though. Smash burgers are all about the crust and doing it super thin like that takes it up a notch. If you want a quarter pound patty you can just do two or three per burger instead of one thicker one. Obviously that makes issues for scaling it up to a lot of burgers which is why I generally make thicker patties for gathos, but rest assured as long as you cook really hot, have the appropriate fat content meat, and only smash once, your patties will come out juicy and perfectly crusted.

Oh and don't forget to have a thick cut mince. The thicker the strands are, the better. It lets rendered fat travel from the middle to the surface much more easily which will help you get that perfect crust. I'm gonna stop here before I create an encyclopaedia about burgers.

[CoryxKenshinxChin]

Instructions Unclear: Hit the burger with a Neutral Overhead Smash, it looks like it was made at McDonalds now.

[nathanrodrigueznr]

If your smash burger is coming out THAT dry, you're cooking it wrong in general.

[BruhImNotDeadYet]

Third method: Punch the hell out of the burger

[mk]

Bro overcooked the first one on purpose let’s be real

[Lightning_]

I love how happy he looked when he took a bite into that burger

[aarontheamazing]

It makes me so happy to see thats smile at the end while he eats his burger. Makes me so happy

[jblps]

It gets dry if you overcook it or if you smash it after it's already been cooking. I make both ways because some like it less crispy, some like it softer -but I can tell you for sure they aren't dry. Second burger looked like it went too long on the first side. First "dry" burger looked like it didn't get a good sear so probably too cold/too long. You want to flip when the juices just start to turn from red to clear not when the whole thing is like that. A hot surface and not overworking the beef in the pan or when forming balls is key

[andresvelasquez]

So the right way to make the smash burger is to smash the burger. Groundbreaking. I don’t know how I ever got by without this video.

[DRofYouTube]

Idk why, but the smile he had at the end from eating the burger just made me happy. It shows that one of life’s simple necessities can bring so much joy into one’s being, and I find something extremely fulfilling in seeing that.

[romanrecto]

Love how the secret to smash burgers is essentially “hulk smash”

[AnOwlfie]

Turns out you have to smash burgers to make smash burgers. How eventful!

[noneyah]

First one is dry, the second one is crispy and dry.

[Lycaon]

Smash burgers don’t “squeeze out the juices”. That’s exactly the point of them, you press them while they’re cold, before the fat has rendered so it remains inside. High heat and fast cook time allows a full cook, moisture retention, and a good sear simultaneously.

[schenan]

It doesnt really matter if some juices escape when you smash, its not gonna be dry if you use a 80/20 blend

[ohaha]

i keep watching the knife cut the burger the crunch is AMAZING :D

[yaouudontknowmeh]

Apparently I wasted my whole life making smash burgers wrong.

Thanks bro for making me realise and helping me rectify😭

[EasefulDeath]

"You're making smash burgers wrong. When you smash them you're squeezing out all the juices. What you need to do is smash it harder" 💀