Making SmashBurgers on my Blackstone! Quick and easy tips and tricks for the perfect cheeseburgers!

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Hi everyone!! Sorry for not uploading Blackstone content but hopefully today’s video makes up for it! We’re making everyone’s favorite Blackstone food. Yup you guessed it... SMASH BURGERS!!
In this video I share my method of making this type of burger. There’s a lot of videos on RU-vid about this topic but hopefully this one is unique and covers some things other videos miss. Also, its easy to make one or two burgers on a huge 36” Blackstone but in this video we’re making 6 huge 5 oz patties on a 22” Blackstone. It’s very possible, just need to be a little efficient in your preparation. In fact I’ve made up to 9 patties on the 22”. Don’t be afraid, it’s possible!!!
Also if you enjoyed this video don’t forget to like and comment below. If you really really enjoyed this video then please subscribe to our channel and we’ll create more Blackstone content for your enjoyment!!
And lastly, we welcome feedback! We’re always looking to learn New tips and tricks so if any of you have any pointers you’d like to share feel free!! I’m not an expert by any means and I’m always open to learning new ideas!!
Enjoy!!
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Recipe uses
5 Oz 80/20 ground Chuck
Salt, pepper, garlic powder, onion powder (2:2:1:1 ratio)
Brioche buns
Salted butter
Kraft American cheese slices

Опубликовано:

7 июн 2021

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Комментарии : 1,5 тыс.

@sandojay1221 2 года назад

I love the realist and simplistic vibe you have going on like these recipes are easy for dads to make which is perfect for me lol

@CookwithRon 2 года назад

Hahahahaha definitely that’s the point. Easy for everyday quick cooking but also delicious 😋. Make sure to share with all the dads you know 👌🍔

@Byrdro 2 года назад

No doubt! Well said.

@CookwithRon 2 года назад

@@Byrdro thank you for the comment and support

@cuivre2004 Год назад

I agree. Too many people tend to over-complicate things to make themself look like a the anal retentive chef from the old SNL sketch.

@randyferguson2782 Год назад

You don’t know how to cook. Give it up already.

@leosalas41ify 2 года назад

Great job, finally a normal burger with easy seasoning/process. Can't wait to try it.

@CookwithRon 2 года назад

Yes please try and let me know what you think. I also have another video where I show how I dress the burger 🍔. Enjoy

@billyzee261 2 года назад

The Biden dumb puppet is making it way harder to enjoy burgers like these.

@jocelynedelaney7679 2 года назад

I would of done it with print side up

@pmg0316 2 года назад

Totally agree👍🏼

@the_bueno Год назад

I think the only thing I would reconsider is using waxed paper on heat because of the tendency for the wax paper to melt or chip. Parchment paper may be more suitable for this purpose since it is more heat resistant. Otherwise wonderful video

@GM-dh5xi 2 года назад

Great job! I liked the poking holes idea. Releases air pockets and great indicator for flipping. My mouth was watering the entire video. Love my Blackstone!

@CookwithRon 2 года назад

Thank you. These burgers are truly mouthwatering and so amazing. My wife is not a big meat eater and she will have two of these burgers easy 😛

@CookwithRon 2 года назад

Thank you. These burgers come out so amazing. Try and let me know

@dottyoneill8278 2 года назад

likeeee

@brucehammond295 2 года назад

I like your bun toasting technique and the piercing the burger to allow those air pockets to cook properly. Great job and very easy to follow!

@CookwithRon 2 года назад

Thank you 🙏 please let me know how ur burgers come out once try the method 🍔👌

@finnmcmenimen3041 2 года назад

Hello I’m a chef, I like your method of placing the top bun on the burger while it’s still on the flattop. I have a piece of advice for your bun toasting method, I have two bun toasting methods, one, I put 4x as much butter on the flattop as you did. Second method, I use zero butter or oil, make sure the flattop is clean as a whistle, and in one smooth motion, put the bun on the flattop and apply gentle pressure with your hand for 5 seconds, this ensures that the entire surface of the bun is toasted evenly.

@CookwithRon 2 года назад

Thank you so much . Will try that next time 👍

@GrimeBot-io7ho 2 года назад

I don't understand. You say you use 4x the butter on the flat-top, then you say use zero butter or oil and a clean flat-top. If you're gonna hand out advice that nobody asked for (which, for the record, is a dick move) at least don't contradict yourself.

@Kungen1337 2 года назад

@@GrimeBot-io7ho he said its two methods, one with much more butter and the second one with zero butter.

@CookwithRon 2 года назад

@@GrimeBot-io7ho thank you for that hahahaha but there is always people who come and make these types of comments and they have no videos to show their skills . I might not be as professional as them but I don’t claim to be. I’m just hearing teaching MY METHOD and hoping general public can use and enjoy a nice burger easily done 🍔😋 and to be honest I get way more nice comments than a few bad ones and that’s the reason I do what I do. Just like the one you left for me. Thank you 🙏

@EnglishPoolandSnooker 2 года назад

@@CookwithRon great detailed tutorial thanks. Everyone (pro or not) has their preferred method and the burgers you produced looked great.

@shysgarage2405 2 года назад

The biggest thing I learned about my grill was to get a stainless steel cookie cooling rack to put on one side of the grill. I cook my burgers first along with some bacon or beef bacon. Then when they are close to done I put them on the rack to finish, add cheese to melt and stay warm. Then I will clean off the grill, then toast the buns. Once done toasting then I build my burgers while the buns are hot off the grill...

@CookwithRon 2 года назад

Thank you 🙏

@matthill2957 Год назад

I like Blackstones warming rack best. Its adjustable. You can put on tbe griddle or 4 inches off the top and it can extend the length of the griddle or fir my 28 inch blackstone perfectly without extensions

@ProdByZVY Год назад

Buns have to be last !! Don’t want a crunchy bun

@mikegentilini5361 Год назад

Hey Ron, I recently stumbled upon your channel, newly subscribed, and even shared this video with my daughter. Up until now, I've been smashing my smash burgers paper-thin but I plan to try your method. I appreciate your teaching style and how thorough you coach and demonstrate. And by the way, by your regional accent and mannerisms, I suspect you're from my old neighborhood! I grew up outside of Philly ... the "City of Brotherly Shove," yet moved the family down to western NC nearly 30 years ago. Keep up the great work, buddy!

@CookwithRon Год назад

Hey buddy… thank you for your comment. Really appreciate it. I am actually from northern NJ so it’s close haahahah . glad u r enjoying the channel. I promise to post more videos soon

@pcprincipal345 Год назад

Just started making my smash burgers since we don't have back yards here and just got my iron pan, which is not very popular here also. I will definitely go with your gentle press technique because that's what I did the second time and those burgers were much better than the others. And I love the seasoning, I have all the spices except onion, will definitely try that too. Greetings from Turkey

@CookwithRon Год назад

Hey buddy thanks for the comment. Let me know how it comes out . 🍔👌

@theinudemon Год назад

Yep, that is fine!

@midnightisnice 2 года назад

This was an excellent educational video. Thank you for displaying the whole process and explaining throughout. Good job Ron

@CookwithRon 2 года назад

Thank you so much . More videos will be coming. Check out my other videos as well. Have a great day

@eddyvideostar 2 года назад

To Nicholas S: Good comment and perfect syntax.

@7vii449 2 года назад

@Oxford Winchester he was also giving helpful tips throughout the video, no need to be mad

@gemmint1019 2 года назад

Beautiful. Best demo on RU-vid and real time is appreciated. Following this exactly next time, my first few attempts have been fails.

@CookwithRon 2 года назад

Thank you so much for the positive comment. Please try and let me know how it comes out . I made it super easy to follow👍

@Sola_Scriptura_1.618 2 года назад

Great video! I love griddling simple, smart, and fresh, and your video does that! I recently saw a griddler video where they cooked frozen store-bought burgers....I almost cried. So easy to make a fresh, delicious burger; no idea why a griddler would allow pre-made burgers or hashbrowns touch their griddle. I prefer my patties 3 ounces per and make my burgers doubles. Like the idea of watching the bubbling on the top of the burger. Not sure how I feel about the top bun pre-installed on top of the cheese; I prefer to put the pattie on the bottom bun-just my preference. I also found doming the cheese helps with the melting and keeps moisture, then add the second pattie on top of the pattie with cheese. Not sure if you mentioned this or not, but I find that medium ground beef produces the most delicious smash burger! Keep griddling and keep sharing! I love learning new techniques and sharing my own. I love the comment section of these videos, as that is where the learning happens. P.S. like the wax paper carton for smashing. I have had the cooking sheets catch fire on me during the smashing...lol

@CookwithRon 2 года назад

Thank you for your awesome comment and sharing your ideas and I totally agree w them all. I hope you enjoy making these burgers. So easy and so tasty 😋

@joshuawilson7629 Год назад

first time watcher on this channel first video; and this is a great showcase of the basics. he demonstrates a mastery and comprehensive understanding here that might go over the head of someone who doesn't know what they are seeing. but THIS is good stuff, I can't wait to see what else is around this channel.

@CookwithRon Год назад

Hey buddy wow I really appreciate this amazing uplifting comment. Thank you for the follow and I will definitely post more easy but Amazing cooking videos 😊👍🍔

@bloozedaddy 2 года назад

Clarified butter or beef talow. Regular butter burns at high heat. If you like the nutty overtone it's fine but if you're just looking to make it nonstick with butter flavor you go clarified so the milk solids don't burn. Bacon fat also is a nice mix-in. 👍 Also.. Your buns will have a more consistent toast instead of mostly edge if you lightly butter the bun instead of putting the butter on the grill because buns generally aren't perfectly flat. Push down on them slightly after a few seconds. Nice approach on everything else. I agree on not going too thin... 3-4 ounces tops

@solarpony Год назад

Too much common sense!

@matthill2957 Год назад

Thanks for the tips

@jonmo2694 Год назад

Yeah, my wife did that and had flat buns

@JimGeigerMusic 11 месяцев назад

Anal retentive chef

@darrellengel2971 3 месяца назад

Buttered flavored crisco !!!

@durial702 Год назад

If you smash paper thin you need smaller balls of beef to avoid the pitfalls you mentioned around 2:30. 2-2.5oz is the sweet spot. Double stack 2oz smashburgers (4oz total) are my favorite.

@glorymanheretosleep Год назад

Not to mention he burned mostly everything he did.

@SwampDweller67 Год назад

@@glorymanheretosleep not to mention you should post your own video.

@glorymanheretosleep Год назад

@@SwampDweller67 You mad, yo?

@SwampDweller67 Год назад

@@glorymanheretosleep Nah, just pointing out that if you can do better, post your own video on how it's done, "yo".

@derheglmeier Год назад

@@glorymanheretosleep bruh

@The_Good_Life_starts_today Год назад

Simple video, thanks! Because of the sugar content, brioche buns will toast twice as fast. I personally use bacon grease (or tallow) to sauté mushrooms/onions. One last note is to add seasoning to the meat prior to rolling into balls. If you like spicy, add some minced jalapeno!

@CookwithRon Год назад

Thank you so much for the tips 👍👍👍🍔👌

@robineast1866 2 года назад

Ron, thank you for being so detailed! Fantastic presentation on your way of doing smash burgers.

@CookwithRon 2 года назад

Thank you for your comment. Glad it was educational and easy to follow 👍. Check out my other videos as well. More to come

@droningharry 2 года назад

Great video! We like our Burgers thicker as well so this was a quick way to cook them. I also have a 22 inch Blackstone Adventure so I'm ready for this cold Iowa winter to be over to season it and start cooking outside again! This will be my first cook.

@CookwithRon 2 года назад

I have to say I am guilty of freezing myself to death for food lol 😂 glad you are enjoying the channel . Let me know what you think when you give these a try

@droningharry 2 года назад

@@CookwithRon I will I like the channel do you do most of your Grillen on the 22 Blackstone?

@shamarfailey7153 2 года назад

Uu8

@jeromea9786 4 месяца назад

Thanks for the tip on cooking burgers. I didn’t know about putting holes to see bubbles as an indicator to flip it. Thanks!

@CookwithRon 4 месяца назад

I hope you enjoy these delicious burgers

@jimb8738 2 года назад

Awesome technique, yummy looking burgers! A lot of people do not understand that the key to the smashburger is to smash it at the very beginning, as soon as it hits the grill. Many folks think they can wait until it's cooking, which smashes the heated (and flavorful) fat out of the meat. Bet those burgers were MMM-MMM-GOOD. 🤜💥🤛

@CookwithRon 2 года назад

Hiiii …. These burgers come out just amazing. I hope you get to try and thank you for sharing your tip 🍔👍

@Myndfuxx 2 года назад

you dont have to smash a burger to get a good crust ...

@rickmazza3402 2 года назад

Thank you! Couldn’t think of anything I would like to watch at 4 am. Great technique!

@CookwithRon 2 года назад

Hahahaah been there done that myself buddy. Glad you enjoyed 🍔🍔🍔😊

@gioios5372 2 года назад

Really nice video! I liked the way you made the burgers and what you did and described it because not much people do that. The burgers looked good 😊

@CookwithRon 2 года назад

Thank you buddy. Really appreciate the positive comments. I’m only sharing how I make mine and they come out very good. I hope you try and enjoy 😊

@scottrose5922 2 года назад

I just picked up the griddle from Sam's "members mark" I cooked breakfast sausage, bacon and eggs on the break in. Now smash burgers are next. Thank you for the video, perfect

@CookwithRon 2 года назад

Yes try it and let me know how you like it. I can eat these burgers all day lol

@bvoyles74 2 года назад

Hope u seasoned it first

@drakepristash Год назад

I have never cooked a burger in my life but when I start cooking burgers, I will make sure to do it this way. Thanks!

@CookwithRon Год назад

Let me know how u like it when u do 😄🍔👌

@jeffhenderson3318 11 месяцев назад

Thanks Ron! I just bought the 4 burner griddle. Haven’t used a gas griddle since my high school/college days working in a country club’s snack bar. I could knock out 200-250 hamburgers in a day, but everything was about speed, not taste. I purchased all the accessories on Amazon I think I need, but seeing your process is going to be a big help. Thank you! I don’t think it matters, but you’re smarter than me- I’ve always added the seasoning with the meat in a large bowl, then made my meat balls. You sprinkle yours on. Do you think either way is fine, or am I burning off the seasoning having it in the burger for the entirety of the cooking process?

@robertshea441 Год назад

I'm a first time griddle owner. I absolutely love this video. I can't wait to try this on my new griddle. Thanks for doing it

@CookwithRon Год назад

Wow this made my day buddy. Thank you so much. Honestly takes so much time and efforts to make the videos and I want them to be as easy and relatable but tasty 😋 try and let me know how you enjoy these delicious burgers 🍔

@jonburrows2684 9 месяцев назад

Well how did it turn out Rob? Don't leaving us hanging here. Do y'all have covers for these black stones? Also, I'm wondering if the indoor griddle would do just as good. I've got a 22" Presto

@robertshea441 9 месяцев назад

Sorry I forgot to get back to you. Your smash burgers were the first thing I cooked on the griddle. Everyone said they were really good. Nexts is breakfast or fried rice. I love this channel thanks for replying folks. Happy grilling.

@jonburrows2684 9 месяцев назад

@@robertshea441 well thanks for the quick reply and apology accepted. Ok, what time should be expected for the fried rice?

@robertshea441 9 месяцев назад

With any luck it'll be this weekend. How ever it also could be nexts week. I'll keep ya posted.

@christheis6816 Год назад

After watching several videos about making smashburgers this video was the best. Straight forward, simple and I like the idea of doing the buns 1st.

@CookwithRon Год назад

Thank you buddy for the nice comment. Please follow and come back and let me know what you thought of these burgers after you taste them. They come out so delicious but yet simple

@christheis6816 Год назад

@@CookwithRon I have tried smashburgers a few times now and find the burgers flavorful. thanks

@garyg8040 2 года назад

I liked the advice on getting everything ready before hand ,,,I will include onions and peppers .thanks

@Mickcotton 11 месяцев назад

I firmly believe that the top bun goes right on the cheese ✅. Bottom bun gets Spread ,Lettuce & Grilled Onions. But over all Perfect. Thank You So Much 😊

@CookwithRon 11 месяцев назад

I have other videos that shows how I like to dress my burgers . Check them out . Thanks for sharing

@Mickcotton 11 месяцев назад

@@CookwithRon ok 👍 Thanks 🙏

@grahamfan 2 года назад

Those cheeseburgers looked really good. Great job. Thank you for sharing this. 😎👍

@CookwithRon 2 года назад

Thank you for the comment. I hope you get to try these and make them they come out amazing 🍔🍔🍔

@grahamfan 2 года назад

@@CookwithRon You're very welcome. Thank you! I appreciate your reply. 😎👍

@rsamson3947 2 года назад

Looks good, I'm definitely gonna try this, and to be honest I'd pay for this if I seen these at a stand. Simple and good

@CookwithRon 2 года назад

This is the best investment I’ve made hahahaa highly recommend it 👍👌🍔

@ericg649 2 года назад

Awesome video!!!! I just bought a griddle and can’t wait to dive in. I think I’ll probably add all patties at the same time, season and so on but to each their own. Thanks for sharing!!!!!

@CookwithRon 2 года назад

Update us how it goes. Enjoy it . I’m sure u will love it

@vickimoore7646 4 месяца назад

Love the tip about waiting for the juices to bubble up before flipping the burger. Im a new Blackstone owner...its still in my car. Trying to learn before firing it up.

@CookwithRon 4 месяца назад

Good luck and you will love it

@taylorc4484 2 года назад

Just cook this for me and my lady… now I got a brisket going in the oven low and slow for 5 hours… was very tasty. Followed your advice step by step.. thanks !

@CookwithRon 2 года назад

That’s awesome thank you so much . Enjoy it with your lady 😋🍔

@taylorc4484 2 года назад

@@CookwithRon awesome thanks again man

@wesdoobner7521 2 года назад

Very interesting, I may have to get an outdoor frytop. Normally I cook my burgers and toast the buns over charcoal, but that gets old after a few hundred times.

@CookwithRon 2 года назад

you need a Blackstone … life changing

@beerman9807 Год назад

Nothing better than burgers smoked on the grill

@dustinfullhart3403 Год назад

Thank you for the video. I loved how you pointed out what to look for in knowing when to flip, that will help me out quite a bit.

@CookwithRon Год назад

Anytime . Please check out our other videos as well

@craigumphrey7386 5 месяцев назад

Burgers look great Ron. I also like a little thicker patty so I was glad to see I'm not the only one who doesn't smash them thin.

@jasonmason2060 2 года назад

Good tips and I will use the butter technique! If you have a proper burger press you can hold it down metal to metal for longer, the juice doesn't squeeze out this way. Super juicy.

@CookwithRon 2 года назад

Yes I used to do that as well but now I’m more mindful that the juice needs to stay in

@Maplecook 2 года назад

I already wanted a Blackstone before I saw this, but now I want one even more!

@CookwithRon 2 года назад

Hahahahaah yes I highly suggest it. Let me know if you try these burgers on it and how you like them

@ronandloisgraham6763 Год назад

Ron, Very good video. Everyone has their own methods and ideas and that is okay. I watch a lot of videos and learn something from everyone of them. I will try all of them as presented and see what I think. The end product is usually the same but just a different way of getting there. I liked your way and will certainly try it. Usually I incorporate methods from many different videos. I bought a 22" Blackstone for camping and at home. Liked it so much, I bought a 36" Blackstone for at home. Anyway, sorry for being long winded and thanks for the video. I am now subscribed. Ron

@CookwithRon Год назад

Hi Ron ,,, thank you for your awesome comment and I totally agree with you and on the same page. Thanks for the support. Come back and let me know what you think of these 😋

@mstoughton1111 Год назад

for someone who's never made one before, this video was super helpful, thanks!

@skeleton1765 Год назад

No. This is the worst smash burger video ever. This isn’t a smash burger it’s a “smashed” burger. Don’t every use butter on a flat top. It burns. Do 2.5 oz patties get wax paper, smash them down hard and the pull the edges paper thin. Use his rub but add .5 part sugar and .25 part MSG. Don’t put you’re fucking buns on a 600 degree griddle either. They were burnt to shit. This guy may not like smash burgers, and that’s fine. This is not a smash burger though.

@Buddygold9509 2 года назад

Excellent. I like that you make them thicker. I’ve found that thinner dry out.

@coryohanlan194 2 года назад

High heat you can crust the outside and keep the inside medium.

@CookwithRon 2 года назад

Absolutely 👌

@dansloan4242 11 месяцев назад

The wax cardboard technique, is genius (stealing that one)!!! Also will make those little holes in my burgers next time! Thanks, great video!

@vodkatonic814 9 месяцев назад

Good bun technique! I just bought a 23" x 16" griddle top for my 6 burner grill. Always looking for new ideas!

@CookwithRon 9 месяцев назад

You will LOVE THESE. Let me know how it comes out

@Its_me--Boo_Radley Год назад

Just bought a new griddle ... seasoned it yesterday. Your smashburger video was the most instructive--and relatable--that I've seen. Thank you!

@ronp.8674 2 года назад

My family loves when I make them 😋

@CookwithRon 2 года назад

That’s amazing … my family as well.

@KeepUpWithDr.Anissa 2 года назад

The BEST burgers I have EVER had👏👏👏👍👍👍

@Timewyddd 2 года назад

Wish I had one of these I'd make my dad make these for sure they look so good great video

@josephhale7271 Год назад

Excellent job ❗ Especially when it comes to the "smashing" technique . Also you put the top bun on about a minute to a minute & a half before removing the burger from the grill. This is going to be extremely helpful for the 4th‼️. Thanks ‼️👍

@CookwithRon Год назад

Thank you so much for this comment. I hope you try this for the 4th and have a great day with friend and family 🍔😛

@kathyharris1049 2 года назад

RON I like your style of cooking, those are the best looking smash burgers I’ve seen so far good job sweetheart. Your friend KATHY

@CookwithRon 2 года назад

Thank you so much Kathy. I really appreciate the positive comment. Will be working on new videos coming soon . 😊

@neighborhood_k 2 года назад

Those look great! Although I prefer my smashburgers smashed to the point where there's multiple holes in it due to how thin it is

@CookwithRon 2 года назад

Thank you for the support 🙏

@advantageous1 Год назад

Great work! Those look delicious! Thanks for posting ... grill on 😋👍

@CookwithRon Год назад

Thanks buddy. I hope you get to make and enjoy every bite

@NbaEditz1685 2 года назад

Aint nothin but a good ol smashed burger. Tutorial was amazing we will make these for tonight's dinner! thank you again Ron!

@CookwithRon 2 года назад

That’s awesome … glad you liked the video . You can also watch it while making it because it’s real time. Let me know how it comes out and how you like it. Enjoy 😊

@NbaEditz1685 2 года назад

@@CookwithRon Alright, I am back we grilled them on our Blackstone and they were very good! Thank you for the idea will be definitely making them again!

@CookwithRon 2 года назад

@@NbaEditz1685 oh nice I am so happy to hear that. Thank you for coming back and letting me know. This is why I do what I do hahahaha . I’ll be posting new videos make sure to check them out.👍

@NbaEditz1685 2 года назад

@@CookwithRon Yes I will make sure to check them out thank you!

@stevenroberts614 2 года назад

Also the reason for paper-thin is to make double cheeseburgers, which has twice the cheese and with a mayo, ketchup, mustard Worcester sauce mix(a little dill pickle relish) and double cheese, you'll be in heaven.

@CookwithRon 2 года назад

This is actually on my list of next videos. I’m going to do ultra thin double cheeseburgers. Maybe have a taste test comparison too. Wish me luck!

@edntz Год назад

What's the point of having 2 layers of thin dried of patties vs 1 thicker layer of a juicy patty?

@stevenroberts614 Год назад

@@edntz answer your own question and just try it. Tell us what you think.

@edntz Год назад

@@stevenroberts614 I don't own one of these so i can't try it myself.

@stevenroberts614 Год назад

@@edntz you can cook a smash burger on any cast iron skillet or even just on a griddle that cost 19 dollars at walkmart.

@josephharper3714 Год назад

Not too bad for a beginner I guess. Rule number one for a good, tasty crust is to NOT use any oil butter. Ask anyone that’s been doing these for any amount of time and they’ll tell you to start with a dry, smoking-hot surface. When you press them, they will will stick to the surface, which is very important. As far as toasting the buns, I prefer to use clarified butter on the bun directly. This grill is covered in residual burned butter. Not good. I’m not sure why you would want to obscure the meat with a piece of cardboard. You should be able to see what you are doing. A quick, hard press down and slide your spatula off to the side. Your end product looked good.

@CookwithRon Год назад

Thanks for the points… I’ll use them next time 👍

@dmfamzo 28 дней назад

What kinda magical parch paper was that?! I've never seen something like it. Used several times and somehow stayed squeaky clean! 🤩

@samholder196 Год назад

excellent, straightforward tutorial for a classic burger

@CookwithRon Год назад

Thank you so much. Please subscribe and check out my other videos

@bobtraweek3087 2 года назад

So could i use doubled up parchment paper between the spatula and patty?

@CookwithRon 2 года назад

Actually recently I’ve switched over to parchment paper (single) and it peels off much easier than the thick cardboard. I’ve never tried double parchment paper. But when doing multiple burgers when you peel the paper off the paper starts to get sticky. Maybe keep a couple pieces around when they start sticking?

@f14tomcataocretired95 Месяц назад

I realize I am 2 years late but great job! Well documented and explained. Have a great Navy day!

@CookwithRon Месяц назад

Hahahah never too late . Glad u found this helpful. Enjoy these amazing burgers . Actually making some today myself 😋

@eddavenport1970 2 года назад

Just followed your instruction sort've to the tee....and man, they came out perfect....Thx again..

@CookwithRon 2 года назад

Oh wow thank you for update. That’s amazing 🍔🍔🍔👌

@servantofthe99 2 года назад

This was a great video. Simple, to the point, delicious results. Keep up the great work! Would love to see other meats like chicken and fish as well

@CookwithRon 2 года назад

Thank you for the comment. I do have a very delicious chicken / another burger with toppings and a burger sauce video . Check them out and let me know what you think. 😋

@servantofthe99 2 года назад

@@CookwithRon wow those were fantastic! Also would you say griddle is better than grill for burgers? I always have a difficult time grilling burgers. They always tend to break apart on me

@CookwithRon 2 года назад

@@servantofthe99 thank you for the compliments! Yes we have quite a few videos lined up, including other types of proteins, so stay tuned!

@CookwithRon 2 года назад

@@servantofthe99 whoops responded twice to the other comment and lost track lol. But to answer your question, for burgers I prefer griddle. Griddle can’t replicate the char broil flavor of a grill (especially charcoal) but instead you get the delicious crust from sear. To me, it’s a fair trade off. Now I’ve seen folks take a lighted briquette in some foil and olive oil and let the smoke infuse the Patties but I haven’t tried it yet. Maybe I should !!

@frankiec5570 Год назад

I mean you just made a normal burger which looks delicious btw. Real smash burgers are smashed down twice as much. You will see the griddle thru parts of the meat. And there is reason for that. The cheese will hold it together and you usually make doubles because of the thinness of the patty after smashing it. The whole point is to get a crust on the meat. Good job on these, but technically, it’s just a normal burger. You’re not getting the full Maillard reaction on these.

@CookwithRon Год назад

Yea true since this video I have tried even smashing them more but honesty these ones were way juicier and tastier . Try them and let me know what you think 👍

@cooltechno360 2 года назад

Burgers looked great and props for managing to make so many at once! I've got a question, I've already read through all your comments and can't find an answer (some comments left by people are plain rude, if they don't like your vid they should just move on) anyway, I'd like to know: 1) The first time you say you flip after the juices come to the top, should these juices be red or clear before the first flip? 2) Also, how do you know when the second side of the burgers is cooked and therefore to remove the burgers after you've already flipped them earlier?

@cooltechno360 2 года назад

Ron, please could you help me with the above questions, really want to have a got at this but just want to be certain I'm doing it right, Thanks.

@adamscott1738 2 года назад

@@cooltechno360 I work in a burger joint and the best way to do your burgers is to season them before you put them on the flat/hot plate. Once you have done that you don't need to butter or oil the plate for brioche buns because they are made with butter and will just get soggy to fast, then place the patties on the plate and smash them down and the amount of fat that comes out of the patties will stop them sticking. Depending on your size of the patties it will depend on the time of the cooking, normally 1-2 minutes each side is best, if you flip it to early its not the end of the world just flip back until ready. Steak burgers are still good to eat a little pink inside.

@JasonBolte 10 месяцев назад

Dude! This was a great video. Nice, simple, straight forward instructions. I'm going to make these today on my blackstone. This will be about the 4th thing I've cooked on it. Happy 4th of July! Keep posting! God Bless!

@CookwithRon 10 месяцев назад

Awesome glad you are enjoying it. I also have other videos on my dressing and toppings for the burgers. Also same here.. making these for my whole family today . Happy 4th

@JohnnyUmphress 2 года назад

Just ran across your channel for the first time. I like your video, well done, easy to follow. I'm a long time Blackstone grill owner and I absolutely love it. I think you are going overboard on cleaning your griddle surface. Looks like most of the seasoning is cleaned off. The steel should look uniformly shiny coal black all over. Then you will have a much better cooking surface. Just a tip,

@metaspherz 2 года назад

I love a good steak but sometimes a grilled burger is hard to beat.

@CookwithRon 2 года назад

These burgers are amazing . My wife doesn’t eat red meat but she will eat 2 of these burgers 🍔 😆😉

@tejastechman9212 2 года назад

Good tips on the smash burgers 🍔. 👍 Question is it easy to move your Blackstone around your patio with that stand ? I’m asking because I bought my 22” Blackstone at Walmart and had to modify and add wheels to my stand. Doesn’t roll very well but it does fold the legs to make it portable to take camping. I would like that stand for at home use. 🙏👍

@CookwithRon 2 года назад

Thanks for the compliments! Yes it’s easy to roll around with the wheels. And you’re right, the version I have is more suitable for home use since it doesn’t fold up.

@darrellengel2971 3 месяца назад

Bun toasting a good way to find your hot spots, another way is to look at your seasoned areas before starting you can see where the burners are

@jeromeherska7245 2 года назад

Good job I like the process that you go through as you're cooking the burger

@CookwithRon 2 года назад

Thank you and yes I wanted to make it realistic and in real time. Thank you for the support

@RC-ex3ji 2 года назад

This is a great video! I’m very disappointed that you didn’t have a proportionally small bun and slice of cheese for that small patty though.

@CookwithRon 2 года назад

Thank you for the comment . Check out my other videos also.

@thomasworrilow4228 11 месяцев назад

I'm new to the blackstone, but when I made my smash burgers I just rolled my meatballs in the seasoning b4 I put them on the grill and smashed them. Don't know if it is correct way or not, just allowed me to not have to worry about forgetting to season.

@CookwithRon 11 месяцев назад

That works also but when I did it like that with my seasoning, it became a bit too much and too salty

@dazyjayne1 Месяц назад

The best step I've learned about smash burgers, is wrapping them then stick in warm oven for a few minutes. It gives everything a chance to meld and really adds a special something to the flavor of the burgers. Very important step imo. 🥰

@Chevy-hw6lw Месяц назад

Excellent. I think you have some great tips for efficiency. Id say number one enemy is the clock with this . One tip, that might benefit is to not put that bun on the top right away like that. Then, in that 2 minute or more span of time the grease and butter from the burger will make that side of the bun soggy. Instead put the patties with cheese on a seperate ceramic plate until the very last second to put that bun on the patty.

@CookwithRon Месяц назад

Thank you 🙏 I hope you make and enjoy these

@mouthfarts6072 2 года назад

Noooo . Don’t use a ink printed box . Parchment paper 🤦🏼‍♂️. And use vinegar to clean your cook top after

@CookwithRon 2 года назад

Hahaha yes you are right. Thank you 🙏

@kamronawwal 2 года назад

Delicious!!!

@respectfullydisrespectful486 Год назад

I am definitely trying that. Nice technique and great presentation. Thank you !

@CookwithRon Год назад

Thank you for the possible comment. Easy technique and great taste is my goal . Try it and come back and let me know how it came out . 🍔😛

@respectfullydisrespectful486 Год назад

@@CookwithRon tried tried and tried again. Thank you for this gem. This is the only way I will prepare my burgers from here out. Wow

@CookwithRon Год назад

@@respectfullydisrespectful486 wow thank you for the feedback buddy. Made my day. Glad u are enjoying these … we do too lol 😂

@boomerrangerron Год назад

Nice video Ron, and great channel name too! I can't wait to try this on my son-in-law Chris's new griddle. Congratulations on the nearly 1 million views too! My cooking videos don't do so well, so I'll need to up my game!

@CookwithRon Год назад

Hello buddy… thank you for the comment. To be honest only this video is kinda blowing up hahaha my other videos not so much. But i just do it bc i like cooking and like to share what works for me as a non chef with other regular people like me. Keep up the great work also 👍👍👍

@kind2311 2 года назад

Many smashburger chefs and enthusiasts alike will tell you that you never use oil or butter when smashing. You want that meat to stick as much as possible so it doesn't swell or shrink into a standard griddle patty! That's also why a good scraping tool is so important. If you use a good grind with at least 20% fat, and get your cook surface to around 600°F, you can crush your patties paper-thin and they will still retain plenty of moisture. I do mine crushed and smeared to the point that you can see the griddle through the meat, and anyone who has tried one says it's easily one of the best burgers they've ever had. Never any complaints about dryness. thick, char-grilled burgers are DONE. Smashed 4 Life.

@eddyvideostar 2 года назад

Dear Vinny: We look forward to your videos. Good day.

@kind2311 2 года назад

@@eddyvideostar god forbid anyone give some constructive criticism, huh? I got nothing to prove to some loser in a youtube comments section.

@elliottf1306 2 года назад

23 year vet here/ demi chef....that's not always true!! Food is like art, everyone has there on style!

@eddyvideostar 2 года назад

@@elliottf1306: Selassie. Bless. This is true, well written.

@kcarnes6005 2 года назад

There's nothing you ever need to cook on a griddle over 450 degrees. 600 degrees is completely unnecessary and will only shorten the life of your griddle

@emptybucket1988 Год назад

Now that is a Burger to die for

@CookwithRon Год назад

Thanks buddy. Really IS AND IS SIMPLE TO MAKE

@HomeSteward Год назад

Great video. Clear and concise , described the process very well .

@CookwithRon Год назад

Thank you for the positive comment. I hope you get to try it and come back and tell me what you think

@coreychancelor211 Год назад

Idk why I find this so wholesome

@CookwithRon Год назад

Hahahaha me too specially when you take that first bite 🍔😍😛🤪

@mikelanzafame3401 Год назад

Because it’s real . No ad breaks , no snappy editing. Just real human stuff .

@CookwithRon Год назад

@@mikelanzafame3401 thank you buddy

@anthony-om2tu Год назад

Prob cause your fat

@loydiecew6633 Год назад

1000th comment congrats

@CookwithRon Год назад

Thank you 😀

@sbalestro 2 года назад

Looks great, thanks for sharing your tips.

@CookwithRon 2 года назад

Thank you!

@cohiatt 2 года назад

Thanks for the demo. Been waiting for an opportunity to do this on my Blackstone. Hard to justify with just me and the Mrs.

@CookwithRon 2 года назад

Just do it then you will love it and do it all the time hahahaah

@JohnnyUmphress 2 года назад

I do this on a regular basis just for myself. I am a widower retired and I love hamburgers. Sometimes I will cook up extras and refrigerate them. Not the same as hot off the griddle but still tasty none the less.

@CookwithRon 2 года назад

@@JohnnyUmphress yes even refrigerated ones are good too 🤤

@jerryhubbard4461 10 месяцев назад

My seasoning goes in the meat when I blend it in a large bowl. Salt, pepper, onion powder, garlic powder, sometimes red pepper flakes and or cajun seasoning. I also add one egg per pound of meat for binder. I never cook on high heat and take them off med done flipping once. Cheese goes on my burgers as they come off the griddle. Melting will start them.

@williamkelly6319 Год назад

Great job!. Try garlic butter on the buns, and mustard or mayo with pickles and Vidalia onions. I eat a salad of tomatoes, iceberg lettuce with any dressing( ranch or thousand island Best). Best fries. Take a potato bake it the day before cut it thick or thin fry in peanut oil or other and cook til golden brown. A perfect picnic meal.

@CookwithRon Год назад

Wow delicious 🤤 thanks for sharing

@williamkelly6319 Год назад

@@CookwithRon your welcome!

@kennethsmith8968 2 года назад

i fired up my blackstone 4 the 1st time this year and tried it.was great only problem was is i brought out the snow hrs later,lol.i cant wait 4 spring.

@maxdrew536 2 года назад

Loved watching this video for entertainment and educational purposes! Would love to try this in the future

@CookwithRon 2 года назад

Thank you for the support 🙏…. I hope you get to try it soon and enjoy every bite as it’s delicious 🍔🍔🍔🍔👌😛

@seamusdelahunty1615 2 года назад

this is how i do my burgers so simple and the best burger ever

@EDWARD196767 2 года назад

My opinion. I like the triple. So technically thinner. But three semi juicy patties. Oh my. The Brioche bun, beautiful. Nice job.

@CookwithRon Год назад

I waffle between both honestly sometimes I go thin double sometimes a thick juice single. I’ve even gone as big as 8 oz patties!! Still awesome.

@racerxtreme Месяц назад

Nice video and you're good at teaching. I'm gonna try this one at some point. Thanks!

@CookwithRon Месяц назад

That’s awesome . Glad you found it helpful . Tried to keep it simple and easy to follow

@aubrygarrison4435 11 месяцев назад

Excellent video, simple and to the point. Thank you.

@alans6767 2 года назад

That is a much better explanation than some of those other guys, thumbs up!

@CookwithRon 2 года назад

Wow thanks for the positive review 👌🍔

@jSirBrickzAlot 2 года назад

Can't wait to try this, love the seasoning.

@CookwithRon 2 года назад

I’m sure you will love it

@unusuariodegoogle2344 2 года назад

Hello Ron, your burgers look amazing, great Job!

@CookwithRon 2 года назад

Thank you!

@palmettostatepyro7108 9 месяцев назад

I do my burgers on low, helps not dry them out, as well as using a 73/27 mix.

@saghair88 10 месяцев назад

I toast the buns at very beginning before the grill gets very hot to pre invent the butter burning. I turn the grill on and when it just starts to warm up I put the butter and toast the buns this way the buns will be gold and nice.

@abc-wv4in Год назад

Very helpful and your burgers look good. I just ordered a 17" Blackstone. I usually only cook for one person.

@CookwithRon Год назад

You will LOVE IT. Ur new best friend 👌

@SamG154 2 года назад

The french culinary term for what you describe at 0:56 is "Mise en Place" . It means to have all of your ingredients and tools in prepared and place prior to cooking. I suck at it most of the time.

@CookwithRon 2 года назад

Cool, good to know! And I gotta admit I’m usually scrambling looking for stuff when I’m cooking most of the time, it’s totally fine. As long as it tastes good right? Happy cooking!

@wwfera00 Год назад

This was nice, one thing I recommend is adding just a bit of oil when adding the butter so the butter doesn't burn and turn brown.

@patlarentz6500 11 месяцев назад

The vent holes is new for me. Looks to work well. I also want to pass on when I smash, instead of wax paper, I put foil on my press. Works well and don't need 2 hands.