How to Make Smashburgers on a Griddle

Smash Burgers on the brand new Loco Griddle:
I cook hamburgers all sorts of different ways, but a smashburger is probably my favorite burger. The simplicity of this technique allows the beef and the crust you get from the griddle to shine. This can be done on a griddle, flattop or a cast iron skillet. Today we will be using the brand new Loco Griddle in this video.

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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!

#MeatChurchBBQ​ #Smashburger #LocoGriddle

[rnenninger]

I’ve made hundreds of smash burgers many different ways. Great video. The only rule I have, personally, is it has to be seasoned with Holy Cow if at all possible. That’s my go to secret weapon on smash burgers. Love the videos, you’ve taught me so much and I’m yet to try a bad meat church product!

[MattRichetelli]

Recommendation for the onions: Throw some salt on them after slicing and put them in a bowl for a few minutes. It will suck all the moisture out of them and you can squeeze out any remaining water left. It makes it super crispy.

[dennismcclendon]

The trick of onion burgers back in early days at Hamburger Inn in Ardmore, Oklahoma was he poured a bit of beef tallow over the meat once smashed. That was the secret. These look great

[r.o.]

It’s your show!! Do it how you want!! If your viewers don’t like it they don’t have to watch!!🤨haters!! Thank you! Matt for what you do!!❤

[carlosmontoya]

Bout to cook up some smash burgers for the family just doing my homework. I can never go wrong following you. Thank for all you do I'm looking forward to your next video.

[tysonthomas]

Thanks for the video. I got my first Blackstone Griddle and made my first Smash Burgers after watching this. They were the best I have ever made! My wife and kids want them for lunch tomorrow!

[jessiemoore]

Matt, I love the smash burgers on the griddle. Got a recommendation for you. Next time you do the buns use mayo instead of butter. It's amazing, and cooks so much better than butter. It makes a gorgeous crust that's buttery goodness! Seems weird, but you'll never cook buns with butter again.

[chriscastle]

Ok, the little device you used to butter the buns with, the wheel that you rolled them on. What's that called?

[mjnagan]

I wouldn't call these smashburgers. no hot smashed contact with the meat to the griddle to kick off the milliard effect. That being said these are AWESOME. We call them full size white castle burgers and have been making them for years. Similar to the Oklahoma onion burger which I have done many times as well. For the Oklahoma onion burgers I smash the burgers first get the crust going then put the onions down and flip the burgers over and onto the onions. All three of these techniques lead to fabulous results.

[chrisdroblyn]

Sooo glad you flipped the lid on the bun! Makes a MONUMENTAL difference on the smash. Love extra texture. BRING ON THE SERIES!

[markteel]

Love it when the patty fits the bun perfectly. Beautiful burger

[sadsadist]

Oh hell yeah some griddle videos! Thanks Matt. Looking forward to more

[terryhamilton]

Omg….now you went and did it! I have to do this….looks so good. Once again…out of the park Matt.

[FFL-vgro]

So how do you get the caramelized crunch on the burger with the onions under the burger, and not flipping them?

[BBQFriend]

I love seeing how everyone makes smash burgers different. I usually go razor thin and high heat but i am definitely going to try a thicker smash to make it more traditional burger size. Awesome video as always Matt. Cant wait to see more griddle based videos

[jimsonnenburg]

Would like to see more cooks on the Loco. I have one and am loving it and how the Temp stays consistent

[kutch]

Little parchment paper between the smasher and the meat is a good trick too.

[bullpolizei]

Meat Church keeping us all inspired! Thanks Matt! Love the content.

[RkyMtnWay]

This channel is a home run every time !

[joshzuazua]

Great video! I'll be traveling san antonio this weekend to hit up the shop! Hope to see ya there