When we were in Da Nang, we visited a restaurant named Bikini Bottom, and I loved their smash burger. That was the very first time I had a smash burger. I wanted to try making it, and luckily, I found this video from my favorite channel. Thank you so much 😊
This is how I make my smash burgers too! Only beef and cheese are way too fatty for me, so i also add tomato, pickles and lettuce. The Oklahoma Onion Smash Burger (with thinly diced onions) is also a great option, that you should really give a try.
I followed that Burger sauce to the letter and it was absolutely phenominal. Best sauce I've ever had hands down. Only thing different I did was instead of chopping the onion, I finely grated it so all the juices would come out, made the sauce even more pungent. :)
Drooling 🤤 A tip for folks with kids who "don't like lumps" in their sauce (looking at you, middle daughter) - stick their portion in a mini blender or stick blender for a few seconds.
Got n early notification but couldn’t watch until lunch break at work. Looks so delicious not only because I’m a burger lover but, also because I’m so darn hungry. I’m tossing my egg salad sandwich. Ty for sharing. 👍🙋♀️
no idea why people call Kraft cheese "American cheese" it's not at all, Wisconsin cheese is American cheese like Colby Jack, or Pepper Jack cheese from California.
@@kevinprzy4539 true, but i think cheddar is more American than american cheese is haha. When the colonies started, they must have started with a cheddar type cheese and then modified it from there.
Its not about where it's made... Us Europeans call it American cheese because we don't use it and the only places it's in the food are in American fastfood chains... McDonalds and such. So... It's not American because it comes from America... It's American because Americans use it.
Oh wow!!! Your crispy bacon cheeseburgers are my go-to, but this looks like a great quick alternative! That sauce sounds epic :D Thank you for sharing all these fabulous recipes
Just sent this to my Mum, we were talking about burgers just the other day and she was moaning about what a faff they are to make. This should convince her of how quick, easy and tasty they can be!
Jack... I do believe you smashed this burger... Literary! 🍔👍🤤 Tip: Use a Paint Scraper to push the spatula down. Great for use on the bbq too. Cheers 😀🇦🇺
Great video Jack. I remember cooking the last one you made a while back, and this one looks great, too. I'll have to make it again. As a fellow Australian, can I ask you where you're buying American cheese? I swear that Woolworths and Coles don't sell them, unless I'm blind? I'll definitely be making this.
American plastic stuff. I’m in New York and I believe, this is true😔 I’m trying to forage for clean food but it’s getting so expensive. Nice looking burger 🍔 Be safe, be well and be blessed.
After having made these on my Cuisineart 360 outdoor griddle two years ago, it really is hard for me to have a burger any other way. They are absolutely divine. Here are some tips for making them even better: 1) Grind your own meat for the patties. I blend chuck roast and either brisket or beef short rib. 2) Use a food scale. Make the meat balls either 2 or 3 ounces, no heavier. And do NOT over pack them when forming . Handle them as little as possible. 3) Put the meat balls in a plastic container in the freezer before cooking and get them really super cold. I mean like 2 minutes away from being frozen solid. 4) Prepare your buns FIRST and have them ready for the burgers when they come off the grill. They cook fast so you want to be ready to serve as soon as they come off the heat. 5) Go ahead and slap yo mama across the teeth because these things are so damn good you're gonna end up doing it anyway.
happy to see that you dialed back the moving shots and close-ups with your cameraman. I am super happy that your channel blew up but I'm sure most of us like your laid back straight to the point approach and are mostly interested in your tips and clear instructions
American processed cheese food is delicious on a burger. It has to be at least 51% to be called cheese in the States, but not all brands have enough cheese to qualify. Weird.
