The Smash Burger LIE! | The Truth Revealed! 

RU-vid is packed full of people who have no idea what they are talking about but speak as though they are the worlds biggest experts

The "juice" is rendered fat, and when the ball is cold the fat is semi-solid. How would you ever "smash out the juices" on a cold ball of hamburger? I have heard this from other people including well-known chefs and it's all bogus. A well made smashburger is a beautiful thing. Greg is always my go-to for amazing burgers. Thanks for this video!

I’ve seen that video. I generally resent all those “Wrong Way” videos. That one was no exception. So glad you made this video to refute it, Greg.

Hi Greg, it's Mike Florence and I trust you and your good lady are well. This is such a needed video. Yep, Let There Be Light and as always You shining it with your meticulous research and masterful presentation. Cheers for now Greg, Mike.

Greg, you are the Pope of Burger Town. The rest of us are just humble followers. You’ve got the street cred and all the respect from the burger community. Thanks for everything you do!

Sometimes the internet facilitates ignorance. Glad you said oh no you ain’t getting off with this😂

Greg. Everything you do is good.. But when it comes to burger, you are the best. 🙂👍🥂.. Cheers ..

Agreed on everything you said. Nice job Greg!

You are my go to authority on burgers. Anytime I invite friends over for burgers I check out some of your videos beforehand for new ideas. Thanks for sharing your burger and BBQ expertise!

I saw that short. I was like... "whatever" and moved on. Everyone thinks they are an expert. Love your vid man! keep ut the good work!

There aint no wrong way to make a burger. From Mcdonalds, all the way to Moms dry ass meatball, lipton soup laden wonder bread burgers and every thing in between.... All amazing. Edit: these both look fukkin amazing.

Brilliant comparison method. Thanks for posting this.

I learned this from Alton Brown almost 20 years ago. He said, just like you, that if the meat is raw, there is plenty of space for the water to redistribute throughout the patty when pressing it down. It's when the protein has been compressed by heat that more pressure leads to leakage. Great video, and this is the first time I've seen your new intro. Smashing, no pun intended. :)

Yes - Cuisenart also makes (or made) a smasher with the sides on it. It'll hold up to 8 oz of ground meat and touch metal to metal all around. They are hard to find though and should not be confused with the flat version. Thanks for another great video!

You are 1000% right Greg. - I have made 100's of smash burgers (even with very lean beef from my own grass fed cow) - I have never had one that was dry (unless I accidentally overcooked it - but that would stand for anything) - No way is the juice squeezed out of it - If you do it right, as you say. Thanks for your continuing great content. - Cheers!

As always another great video you not only give us great food but shine a light on the truth

Now I want a smash burger, except it's 12:30 in the morning and nothing's open.

All I know is that a burger smashed on a hot griddle always ends up being the juiciest I've ever made. People end up eating 2-3 whenever I make them. I think you usually lose more fat and water when you don't smash and seal it.

I enjoyed your comparison of the two patties and both of your cooked burgers looked fantastic. The smash burgers that I've been making on my griddle for the last year, using the same method you did on the fist one, are the best burgers I've ever cooked on a griddle or a charcoal, or gas grill.

Agree! There is no juice to squeeze out until it renders. That’s why we only smash once! Good job!

Thanks for listing all the tools with links to order the products. When are you going to write a burger book for us?!?

I've been making smash burgers at the house for awhile now. I'm not a fan of overly burnt food but the wife likes the crispy crust. So I turned up the skillet to 400 degrees from the usual 300, and it works very well for the crust. However the smoke lingered for awhile and the house smelled like smashburger for two days. But at least the wife was happy.

Only pressing the patty when it's hot will squeeze out the juice. When the burger is still cold, smash away. That burger chip the guy made was terrible.

Every time I see a burger video from you, I want to run out and fire up the grill! You have been at this a long time, Greg. Keep up the good work!

Sup Greg, agree 200%, the actual smash on a griddle, cooks in own fat, and seals in fat. Can't do on a grill, I use 3.5 0z ball, flat round smasher, press and hold..., saw and tried every other hack over time, nothing beats original! I love a 8oz pub burger med/rare, I'll take 6oz, but pub different game, I've never used cupped tho. I still like my burgers, just no bacon, lettuce or pickles...🥺. This and simco's videos made my day, got some blood flow lol. You the man brother, tyvm tc 🍔

Thank you for making this video. Your fans are really smart and the comment section is on point! Some people just make controversial videos for clicks. Sadly, a lot of people aren't as smart as your subscribers and actually fall for this garbage. Keep up the good work and keep teaching WHY, not just how, to everyone.

I agree with you. BUT if I’m not making ultra thin and crispy smash burgers then I tend to prefer a thick loosely packed and formed patty that you never smash like you do often in your videos. Something about that loosely packed burger with the juices swimming around that is so light and tasty on a thicker patty.

You need to make a Hamburguesa Mexicana or Mexican hamburger, plenty of videos on RU-vid of street vendors in Mexico preparing them. I would love to see your thoughts on that style of burger

I refer to the Master that is Motz. Beef ball, Salt, Smash, Onions. Flip add cheese, Stack bun and let it ride. Perfection. George Motz is spot on.

❤❤❤🎉😂. I’d be proud to eat any smash burger you make lots of love brother thank you for this video I will have to confess when I was learning I was one of the ones that had the opinion that if you press it it dries it out. I have been educated since. I love my smash burgers especially camping,❤❤ parties etc

Those myths are busted. Great looking smashburgers. Awesome crust on the patties, and they look juicy. Cheers, Greg! 👍🏻👍🏻✌️🍔

If he suggests you squeeze juices out anyway by smashing, how is it when he handles the smash burger, the juices drip and ooze out? He is contradicting himself completely and fails to make a case. Greg, you are a master at smashing burgers, giving them perfect caramelization and juiciness. Each time I watch, I am awestruck by how consistently and perfectly your burgers look after the flip. I have yet to accomplish this technique as well with perfect crust and hope to get there this summer!

Why do I care about weird RU-vid channels? I make my burgers according to your instructions and they are perfect and that's why I appreciate you and your work so much 👍👍👍

have you ever laser thermometered your griddle? You get SUCH beautiful crusts.

i saw this video too haha, so glad you made this

Greg, is this the same guy that doesn't believe in resting meat? Loved your video, I am a subscribed fan!

Great knowledge learned from you buddy

All I can say if anyone doesn't like a smash burger, they're wrong.. great video 🤜🤛

Greg, you're our man! Love your channel! From, Napa California

this great, thanks for all the different burger varieties. can you share how hot you griddle is? I see the water rolling around when you squeeze it on to clean. I'm curious if the griddle is super hot or just moderate. thx

such an undertated channel. tks 4 all

I’m being bombarded by you and Guga with your burger recommendations. You all need to get together, even Babish, and release one video.

great video although for me , "thick" smash burger seems like a contradiction , you either have an actual smash burger or you have a traditional burger you applied some pressure to as many have done for a long time . The idea of a smash burger for me , which I for some reason never see online or any where is not just the crust , which is nice , full of flavour and adds a layer of depth via texture , but , it is the additional benefit everyone ignores , you can make a much smaller , more compact burger that allows for clean eating . You see , in a regular patty that is thick , once you add toppings , it starts to become a big mess between the moisture of the thick patty , the vegetables , and now , not only is it difficult to eat , falling apart , you need massive bites , your mouth is always stuffed , the bun is losing its crisp and breaking down , for me , that is not enjoyable . I enjoy the smash burger for what it actually provides me best , since , I can get a sear on any size burger , that is not the selling point for me , it is that I can have a much smaller burger that is compact enough where I can now also scale my toppings to the burger size , leaving a very clean and mess free eating experience with nice comfortable bites every time that has that crisp of the bun since the patty is not thick and dripping with moisture , neither is the vegetables I scaled to size . Not only this , I can now eat another burger , or maybe three if they are small enough , giving me the chance to enjoy multiple combinations and variations of my burger without all the above mentioned that would ruin it all , and , without feeling sick after from all the beef and mountains of food I just ate , also , I don't need to stuff 3000 calories into my body just to enjoy a few different styles of burgers . It is the best of both worlds , it is like having something in between a slider and a regular patty. this is a true smash burger for me at least , and I see it being pointless when people just use the word smash burger , then they make a big burger or stack 4 of them on a bun , to me , that is no longer a true smash as it loses the smash burger benefits the moment you do it , the sear is not the selling point , ANY burger can get a sear , only a smash can comfortably accomplish what I said , even a slider has trouble because it is just too small , a smash is the perfect balance . enjoy your burgers how you like , just wanted to add this since not a single soul is talking about this factor any where online .

This is very well explained

I eat smashburgers in restaurants because that is what they offer, but i do not make them at home. I like them, i just do not like to make them.

Where can I find a Ballistic Smasher? The link does not work.

Where can I buy the Ballistic Burger smashers? Links are dead...

Great take on smash burgers. They all looked 🔥

That guy that said u can't make a juicy smash burger doesn't know how to cook

Greg. I’m interested in some of your Ballistic Smashers but I can’t get the link to work when I click it just goes to a blank page.

How can you smash out all the juices when the fat hasn't rendered yet.

Personally I'm not a big fan of the heavy smashed burger, I want them thin bit not to the point they get lacy. That texture may be crispy but it reads more like American taco meat than a burger patty to me. No matter how I smash it, it is juicy.

Your videos are great! Please use grams, which is so much more accurate than lbs and ounces and decimal ounces.

I always preferred my burgers thick and juicy, not thin and crispy. What is this, bacon? I want the BEEF!

Good looking burgers, thanks.

I would like to comment here, (great video by the way). 350° is hot enough on a flat-top! Also, the burger with the lettuce & tomato on the bottom, well done, so good! Also, pepper, is really good on tomatoes. Good lesson about smash burgers (by the way), even I learned something. 😅 Wow!

Smash burgers are my fave. Anyone who says they aren't juicy either made one wrong or have no idea what they're talking about.

Greg where can we buy the smashers at??

SMASHIN GR8 cook Greg! Those look GR8!!!

That guy must have not had the griddle hot enough

So, can I assume that a Smash Burger is about the sear not the size?

I make smash burgers all the time, and I have never had a dry burger.

I truly hate what RU-vid has become with this ravenous quest to turn the entire format into "shorts". The format by its very nature is a diet version of RU-vid with far less functionality and transparency, mostly designed to keep RU-vid competitive with tiktok by intentionally dumbing down the audience, encouraging nonstop rapidfire link clicking for hours at a time, and reducing our attention spans with stupid clickbait AI-narrated, AI-written videos as much as humanly possible. I always have and always will vastly prefer the standard youtube format and I always hate to see when shorts with deceptive titles and thumbnails get millions of views at the expense of well-made, long form quality content.

I prefer my smash burger steamed on top of carmelizing onions.

Great video!

A burger a day keeps the grumpy away🔥👍

Great looking burgers! What temperature is your griddle at to get the best smash burger?

Thanks, Greg, for clarifying this false information. IMO a smashed burger done right can be juicy and crispy at the edges at the same time. This gives flavor and texture, so this guy in his short talks absolute bulls... Bad beef with a lot of water injected before selling is what most supermarkets sell, sadly. This fact influences grilling and flavor. Maybe he is a bad meat guy.

Your ballistic burger smasher site is not working.

My smash burgers all turn out thick and juicy. Maybe my ballistic burger smasher has something to do with it..hmmmm?

A thick smash burger is pointless. The RU-vidr kid is right. Ultra smash with Lacy edges or a fat patty, in-between is pointless

Greg reveals top secret burger files, governments hate him! :P Hopefully you get the joke. :)

People who believe these lies are fools. It common sense, you can't squeeze out the juices when it hasn't even started cooking! :p ALSO the biggest one I come across on reddit, is oooooo many people who think they know it all say smashburgers are only ultra thin with lacy edges. As long as it's a ball of beef smashed on a hot pan or griddle it's a smashburger people!

CURIOUS! As a former chef I want to know what is being GAINED by smashing? Crust perhaps but on a very thin patty? Meat to cheese ratio per bite? I am currently of the belief that smashing is a gimmick much like cooking something in beer.

The guys saying it squeezes the juice out are just not thinking. There's no juice yet in a raw burger. There's nothing squeezing out when you smash raw meat other than a tiny bit of water.

Very nice

Sorry, bud, but the smash burger is a conspiracy by the beef industry, that uncoincidentally emerged when beef prices reached the intolerable levels we still see today, and the concept is designed to make people eat a flat, dry, well-done pancake of ground beef because what we used to call a hamburger, a nice and thick ⅓-½ lbs. burger, costs over $40 in a restaurant today. When I was younger, my dad and I ate a wonderful hamburger at a restaurant that he pointed out was more of a chopped steak, but now we settle for smash burger because it’s the only way a burger joint can stay in business. And now we have clowns telling us a smash burger is juicy. Okie dokie. The smash burger DID NOT EXIST before beef prices started going up in the last decade. Fuddruckers wasn’t selling us smash burgers-and that’s why they’re now out of business. But no one would have ever gone to Fuddruckers in those days if they were stealing all the meat and trying to convince us that dried flat pancake was a real burger.

who cares....just smash a damn burger and eat it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

👍🏻👍🏻👍🏻👍🏻👍🏻

Ha. I've seen that dude's videos. He's always talking sheet about people.

How dare you use logic, reason, and the scientific method to disprove a stupid claim! 😜

👍👍👍👍👍👍👍

Great looking burgers, cheers from Canada !!

You're spot on with this! Heston Blumenthal, 3 star Michelin chef and food scientist who was amongst the people who invented molecular gastronomy, made these experiments as well and he discovered that if you squeeze meat in the first 30 seconds after it makes contact with the griddle it does not lose excess moisture. Only if you press it a minute or more after making contact with the heat, you'll squeeze out all of the juices.

Gregy the burger master 👑

This was such a good video. Speaking truth and eating good.

Glad you responded to that video as I hated it as well

Great information in this video. Those burgers look amazing!

Greg, great video. Hope all is good....... Mojo

Thank you

Good work.

I love both fat burgers and super thin smash burgers! both are awesome!

No! No weezin’ the juice.

Your video was educational and gave some great tips. However, I feel that the trendy "Smashburgers" are mostly a marketing gimmick. My siblings and I are in our 60s and 70s and growing up smashing the burgers, whether on a griddle or a grill, was just something that was always done without thinking about the "process", regardless of who was cooking them. Although we never made them that thin, for the most part they looked like these and were always juicy. So I do shake my head and laugh every time someone thinks smashing your burgers is a new concept. With that being said, I will probably think a little more about your reasoning of the process, the next time I cook my old-timel "smash burgers".

While I'm always down for more Ballistic Burgers, I'm convinced many of those so called outrage videos are purposefully flaming outrage. Thanks for keeping it real

I found that it all depends on who is cooking it. I went to Smash Burger and the burger sucked. Parts of it was mostly dry, the bread was tasteless and sauce was nothing to rave about. I've had better at a friends bbq.

Tried your link for the burger smasherwith the raised lip, ballistic smasher. It didn’t open. Any new link for ordering?

🙋🏻‍♂️ Hi Greg ‼️ I'm not a specialist in smash burgers, because I love them thicker, pink inside and weighing 240 grams 😅, but the couple of times I tried to make them they turned out like yours, not like that one disgraceful thing you showed 🇮🇹🤨🍻

Good on you for calling this guy out, I recently saw this and knew he was full of it! I've been making plenty of smash burgers lately, if they aren't juicy you just havent gotten your pressing tecnique or patty mix down these are the bomb.

You only lose juice if you smash again after the initial smash. I’ve experimented smashing 5 seconds after the first smash and again after the flip. You can see all the fats leaving the patty and surrounding it if smash more than once. If you only smash once, you don’t see anything escaping the patty.