Cooked a smash burger for my dad last night and he was telling my brother about how great it was today. Cheers Pops,can't beat praise from yer old man.
i love the rare cooking channels like this, where its just cooking and very educational, no try-hard editing, no talking about his life story for 10 minutes, amazing
This video is so well done, for all the reasons many other commenters have explained. They are all right! After watching it I immediately made a smash burger pretty much exactly like instructed here, although using a type of French roll instead of a bun. And you know what? It was fantastic! I’m now making my after dinner coffee. Thank you so much!
Those buns were actually lightly toasted before. I started shooting the same video before realizing half way through that the camera wasn’t rolling, so I restarted. Nice cArch @chaskora chef!
I watched this when it was first uploaded, and just this afternoon, I finally sat down at Wursthall and ate it. It was spectacular. Probably the best burger I've ever had.
This is a good template for every cooking video to follow. No cuts or edits, from beginning to finish, showing you exactly what he does each step of the way. It's really nice cause it also gives you a sense of the timing, not only how to do it but when.
The humble smashburger is up there with ceviche, pho, risotto and the also humble ham and cheese sandwich for me as my top five dishes at the moment. The patty was a litte too smashed for my liking but it still looked delisious.
Kenji's style is very down to earth, straight forward, no fancy talk or show off, yet you can tell he's extremely knowledgable of food and cooking to the science of it....he's very generous in giving his knowledge, very skilled... first few videos I watched i didn't even know he was a chef because he just talked like every other guy rather than the pretentious talk of chefs.... Kudos
Yeah, I agree, Adam Ragusa is pretty good too. No fancy talk and just straight to the point. He is also great for beginners because he has quite simple recipes
@@Hurri1Kanename ONE of his recipes that has less than 10 ingredients and doesn’t require day(s) of prep time. The dude’s great but he’s an algorithm pleaser mostly
@@PoeLemic it wont. The fear has been embedded into millions perhaps billions of people. The fear of other viruses and airborne diseases will be in peoples thoughts now for the rest of their lives. Expect masks to be around for a long time.
@@BlastCODM June will most likely be the time the pandemic comes too an end..... you ask why june? in history, no pandemic has lasted more than 18 months and thats including viruses 10x worse than covid.... just a little knowledge too pass on :)
@@kevvin_ro8281 no, because you didn't fix the original comment. I'm literally SCREAMING and punching holes in my wall because of your simple mistake. I am going to barbeque my dog with the heat of a thousand suns in a fit of primal rage for what I have witnessed.
I was struggling to get my burger to form without shrinking too much and this method worked perfectly!! Super quick too, literally can't go wrong! Thank you!
I didn’t realize whose video I was clicking on so when I heard him say his name I thought *”OH MY GOD IT’S HIM, THAT GUY BABISH IS ALWAYS QUOTING”* It’s like meeting the man who trained your Sensei
it depends on the meat, I prefer cow's meat rather than buffalo or sheep also fat-free. Sheep meat stinks and hard to chew on, buffalo stinks but tender. cow meat is actually tender and smells good. just from my own experience and preference.
I wonder how Venison Burgers would turn out. You would probally have to add fat to keep it together but it would be delicious if it worked right, with some steak sauce and hot-sauce.
I've been watching your stuff since isolation became mandatory, and I love your channel! This is the first thing I made that you did a video for, and it turned out killer. Can't wait to try more stuff, thanks man!
Been making smashburgs for years now, all thanks to you my friend, I bought a Blackstone griddle last year specifically for smash burgers, you rock Kenii, awesome chef, awesome dude and a fantastic father 👊
Most RU-vid tutorials on how to make burgers: You'll need 154 ingredients which you can only get from the most obscure places ever and you'll be broke after you buy them. Proffesional Restuarant: Smash burger to make smashburger Edit: "joke /dʒəʊk/ Learn to pronounce noun a thing that someone says to cause amusement or laughter, especially a story with a funny punchline."
@@bjornegan6421 each beef ball was 2.25 ounces, meaning both of them together were 5.5 ounces. He used brisket and chuck, they are both around 4-5 dollars for a pound. A pound is 16 ounces, meaning you could make 6 of those patties, or 3 burgers for 8-10 dollars, or 2 patties (1 burger) for 2.75-3.45 dollars (not including bun and toppings, of course)
Oh man, these daily videos are so awesome. You're the best! Also, these POV in-realtime cooking videos are the best resource ever. I've referenced your kung pao chicken video a bajillion times.
Really do got to give appreciation for fast food workers, not just in times of crisis like we're dealing with now, but all the time, because alot of amazing food is cooked by hard working people who just wanna pay rent, and alot of times go unnoticed by all parties. From a previous fast food worker to another, you're appreciated greatly.
Yeah let's appreciate the people slowly killing us all with garbage "food" and making everyone more susceptible to illnesses and comorbidity like heart disease, diabetes and covid.
ive been masked up and have sealed all the windows and doors shut, is it finally safe to come out? How many have died? At least 33%? 66%? I'm so low on food. @@hokorikera
aly wongster the 5 guys near me has employees that pass out from heroin overdoses in the bathroom so I’d say this burger is better than theirs, not to say your 5guys isn’t good though.
Himmarshee Street Live Yeah but Gordon’s “simple” recipes usually require 637226 ingredients including the most expensive cuts of beef known to mankind and vinegar that goes for $300 a bottle
Hey Kenji, Made these today and they were the best burgers I've ever tasted.... The brisket and chuck mince is so tasty and the cheese slices glue it together nicely 👍👍👍🎉
dude, i'm brazilian, and in brazil (at least in my state) every burguer shop does it own mayo, is there a huge burguer and mayo culture in brazil. If a burguer shop don't make it own mayo, you can be sure that this place not gonna exist in matter of weeks. In fact, there is a hole culture of making mayo, and compare the spices and condiments(for exemple with chimichuri, garlic, "green mayo is very popular aswell). Keep the good work and sorry for the bad english, thumbs up from brazil
If you want to take it one step further, do literally everything he said in the video still but add a good bit of mustard to the side of the meatball you plan to smash. The mustard searing with all the seasoning and fat does something wonderful
I can't wait to get out of quarantine and come to your restaurant. Came from binging with babish, as he talks about you ALOT. Im not sure if you're aware, you might think about a restraining order, but i digress. Cheers to you and yours! Sláinte
Love it when the cook uses the gunk scraper to unstick the patty off the grill. Really makes you wonder where all those little crispy bits at the edge of the burger come from.
this burger gives me vibes of when the main event of a festival is over and everybody is going home or going to their tents. This burger would be something you get on the way out.
Dude I've never cooked in my life, until a friend showed me how easy this recipe is. I tried it and now I'm HOOKED! This is delicious and so easy to make, I need to learn more recipes like this, woo!
I live in a city with all the best burger spots, like In-n-Out, Five Guys, ShakeShack, etc... but by FAR, the best burgers are at an underrated place called Freddy's. They do smashed burgers the BEST.
I love he doesn’t even check if the buns are done he just knows. I can’t wait to have that skill I still check multiple times to see if my buns are toasted properly when I do smash burgers .
