Hi all, in this episode, I'm preparing burgers! We had smash burgers today, and before you comment, I know the grill wasn't hot enough to make smash burgers, but these were still quite lovely. I hope you'll enjoy the content 👌😊👍
Recently found your channel and im glad, i aint a big cook dont cook often but by watching you work i get inspired and also try new things in the kitchen thanks buddy.
I don't know why, but I am addicted to your channel! I have been a home cook/baker for over 40 years and I have yet to get tired or bored with cooking. I get new recipe ideas from watching cooking videos, plus they are relaxing to me.....yes, I'm obviously an oddball. 😂😂😂❤❤👍 The fact that you kept the press resting on the hot griddle is what kept the meat from sticking to it! Just realized that!
Bro I don't think you know how much I like you burger videos and your breakfast video. I love watching all your videos but the most enjoyable ones for me other burger and breakfast ones. Keep up the great work you're doing!
you could do with a heavy duty scraper for your grill, you can get ones that have replacable blades, which would make light work of the mess left from the smash burgers.
It appears that Smash got big hit, as the chef went smashing one after another 👍the open grill added the appetite of the patrons to enjoy more delicious food.
Thank you for all the time and work this takes! It’s appreciated! Try slicing onions super thin , put them in the grill and smash the burger over them. So so good!
What i like about Mr T is that while he bases his meals/dishes off a traditional style, he does it differently in his own way and still has a lovely outcome
this is better, great decison. freshly made beef is better. Very impressive! you can also spice them up next time by doing oaklahoma style or mcdonalds classic (sadly they dont serve this anymore which is a shame. the burger that started it all) i think classic mcdonalds would suit your grill
Hi Mr T. I have ask this before. But where are you working some cookingshif? Love and good hug from Norway. Here are time 03.50 pm in afternon in Norway. I love the long videos and the at yoy cooking before and service. Can we see dinner prep and service. Sorry bad english
@MrT2022 The salt extracts the myosin protein from the meat muscle and dissolves into the moisture in the meat, creating like a sticky gel, fine for sausages etc but not what you want for a burger. So salting just before cooking would probably give you the result you want.
Question chef I see your salt and pepper mix. You ever considered adding the salt to the burger while it is on the flattop? I've seen a few videos that suggest adding the salt to the burger prior toughens up the protein a bit leader to an overall tough protein that is more like a fast food burger vs putting it on while cook salts the protein but leaves it more tender an juicy. Thoughts?
Thank you, I got it from Amazon. The problem is that I can't really raise the temperature of the grill more. I have to be careful not to create too much smoke, otherwise the fire alarm goes off. It's the disadvantage of working on the front, not in the main kitchen 👌😀👍
If you want a line of customers out of the building and wrapped around the block smash razor thin slices of a sweet white onion into the patty. Flip, then add cheese. The Oklahoma Onion Smash Burger. Best burger on the planet!
Chef, first off your smash burgers look great. I've been meaning to ask you if the popularity of fried eggs on burgers are popular there? It seems like its put an egg on virtually anything here in the states anymore. 🙄
I know, unfortunately cost price is a major factor. The frozen one is still ok, obviously not as good as fresh, but cheap and cheerful. For £4.10 including chips even the frozen one is a bargain 👌😀👍
@@MrT2022 What makes "real" meat more expensive in your situation? Is it the time your kitchen needs to prepare it, manhours? Or the lack of filler ingredients? Ground meat can't be that much more expensive when buying B2B, or is it?
@@TheBertjeT It's the way contract catering works. We (our client) pay very inflated prices for everything to our suppliers, then they give some money back to our company at the end of the year. But what that means for the chef is that lets say you can get the frozen patty for £1, to create the same size of fresh mince would cost about double, by the time you add all other ingredients you basically give the meal away for free as the price of the main meal is set 👌😀👍
Never mix the seasoning into the meat. It makes the patty tough. Season the outside of the meat just before smashing and you'll get much better results. Also, the griddle should be hotter, and you should be scraping and wiping it down after each patty. Notice how the patties are not getting a hard crust, and it take little to no effort to scrape the patty off before flipping it? You want the meat to bind to the cook surface when smashing, then, it should take some decent effort to scrape it off in on piece before flipping. Also, see if you can get your hands on some American style processed cheese slices. Those are the ultimate smashburger cheese. Served with heavily-caramelized yellow onion, there is no comparison.
@@isurrender3640 trust me bro, I got nothing else in life to brag about I promise you that, but I smash a burger that'll make you weak in the knees. I've had so many people tell me it's the best burger they've ever had, and my current boss even put it on the menu when I started in the kitchen. Tibby here has got the right idea, but there are a few things like what I mentioned, that will put this burger into the stratosphere. That being said, he is a far superior cook to me in every other way.
@pavelow235 he doesn't need you defending him against a little constructive criticism. It's unfortunate you can't even critique politely without people getting bithered.
Not sure what you mean, but anyway, I like to leave the mistakes in, I'm not trying to paint a perfect picture 👌😅👍, I'm only human, I make mistakes 👌😀👍
