It appears as if the cuts or overlays got mixed up. You're tasting the Mushroom smash but the overlay puts "butter smash" as second place. Just like "The cooked in butter is the worst" but the emoji appears next to "mushroom smash"
Beyond has a sweet after taste and leaves a sticky residue in the skillet. Impossible has a salty/savory after taste and leaves an oily residue in the skillet. Both products have gone through many changes since being introduced.. I eat these products sparingly due to allergic rxn to the ingredients. My family enjoyed The Wellington. Thanks for sharing and the honest non-critical reviews.
I’ve been using the premade impossible patties to make your McDonald’s cheeseburgers and when I smash them, I use the paper that separates the patty and there is no sticking to the spatula. Works like a charm. Thanks for your recipes 🌱💚
It almost looks like it falls apart because it's sticking to the spatula/smasher. You can tell with the one with onions how it doesn't stick and they work much better. I bet you could have a little piece of parchment paper between the meet and smasher and leave it on while it cooks for a few seconds if you wanted to skip the onions
Yeah this video is a bit weird, I'd think with Sauce Stache's cooking experience, he wouldn't blame the meat for sticking to the spatula. Like bruh never had regular beef stick to anything before? Kind of makes the whole video seem unnecessary lol Also seems like if the Impossible one truly dries out quicker, might just need lower heat.
Having done a TON of burgers with both I think you are correct, impossible is better for smash burgers because it's all about the maillard reaction. Tip, rather than smashing in the pan I pre smash between parchment paper. I also slice my onions on a mandolin and use A LOT of them, not caramelized. Also the Mississippi slugburger works real well with plant based ground. The breadcrumbs add extra binding power and it also allows you to make more from 1 package of ground.
pre-smashing the burger with wax paper helps a ton. Brian lagerstrom did it in his smashburger video. I also like making a "beefy' marinade and brushing it on the burger when its done cooking. My marinade is usually maramite, liquid smoke, soy sauce, and a bit of water. That way the burger is almost dripping wet with beefy marinade when you eat it
I have always frozen sticks of butter vegan Earth Balance and grated it into my beef. Stole the method from some dad on tiktok making smashburgers for his kids, veganized it and it's been a hit ever since
"While the buns toast I'll go make the sauce" Dude, the buns take like 15 sec to toast, I knew they were going to burn 😢, aside from that, nice video! Loved the experiment
IMO Beyond and Impossible have always been great depending on what you make. Also, Monica has really become an entertaining part of your videos. The couple thing totally works. Let her make something and you taste it…that could be interesting 😀
What is the best bread/sandwhich spread you can make with TVP[textured vegetable protien] that is not overly difficult. - Something using meatloaf seasoning or Onion soup powder or Taco/chilli seasoning with maybe some tomato sauce or something. - And maybe another variety with mushrooms gravy seasoning or something like that. - Something simple and not overly expensive. - Something that you can maybe chop up some onions, mushrooms or peppers to enhance but it is not required. - Basically something to eat your bannock with on a budget.
I prefer the impossible burger over the beyond any day. If you’ll cook the burger for 30 to 40 seconds on one side ( not any longer than that) then flip it over and mash it, it shouldn’t stick. That’s the way I’ve been doing it and it gets flat and crispy on the edges.
Combine the mushroom and onion burgers. That sounds amazing. Also raw mushrooms would release liquid. So I combine raw and cooked mushrooms in my burgers.
I love to make Impossible smash burgers. I grill some very thinly sliced onions in the pan (just for 10 minutes), salt & pepper 3 oz Impossible meat seasoned with S&P, slightly oil the hot pan and smash the Impossible meat flat. I never have a problem with it sticking or falling apart. I put the meat and onions on a plate and toast the bread in the nice fond left in the pan and then load the burgers up with the grilled onions, some raw onion, tomato, mayo, mustard, and ketchup. The times I've tried this with Beyond Burger meat, I've thought it smelled and tasted like cat food.
While I understand I'm eating junk food with any of them, I just can't eat GMO impossible burger. Have had them and they taste good, but it's not worth the additional health risk. Thank you for the comparison though and I can't wait to try that mushroom schmear..
You did the graphic wrong. "2nd" was the mushroom. "☹" was the butter. I'd be interested if you mixed the beyond and impossible, and if you tried it using your homemade stuff. Really enjoyed this experiment/taste test!
when i make impossible smash burgers, i spray some oil between two pieces of parchment, smash the burgers, then put them on the grill. also, i oil my spatula
Cool! I have been wondering why doesn’t others do plant based smash burgers. I used to love smash burgers back in the day so I’ve been the replacement. Since I don’t have access to Beyond or Impossible I’ve been experimenting myself for a while. The beat results has come out with right combination of tvp (pea) and gluten. Btw, I love your videos!
@@Meccarox about 1:1.2:1.2 weight of TVP (pea), gluten flour and water. Some vegetable oil and seasoning. I’ve been tweaking the ratio based on how I fry the patties.
Omg! I keep impossible burgers ‘pressed’ with with chopped raw onion in between parchment sheets in my freezer and they cook up just like this! Apparently I’ve been doing a lot of extra work though for a similar but less aesthetically pleasing result. I need to get a grill spatula like that and start making smash burgers instead!
Try a silicone spatula or coat metal spatula with a little oil. It seems like the meat stuck to the pan and the spatula, so make the spatula less sticky.
One thing that might be relevant is that both Impossible and Beyond are constantly ‘upgrading’ their products. So switching preferences is understandable.
Ever try smashing first on parchment paper then turning the patties over directly into a searing hot cast iron? I think the smashing in the hot skillet is making them stick.
The trick to an impossible smash burger is to place the ball of paddy on baking paper and take another layer of baking paper on top and smooooosh. The result is identical.
So I know this isn't necessarily a vegan thing but I would love to see your take on a cauliflower mashed potatoes alternative recipe. None of the ones I've ever eaten come anywhere close to replicating the taste or consistency of actual mashed potatoes, but you're really good at replicating that kind of stuff in your recipes.
I flattened mine and froze them in thin patties. Then I cooked them and got caramalizatio without them falling apart. Not an authentic "smash". But the outcome was great.
I got some ready made beyond meatballs. They taste close. My thoughts they would be more like meat balls if they were a bit smaller. I cooked them with my noodles in my instantpot then added the sauce. Came out great. Texture is close just a different taste present not unpleasant though.
I was looking forward to a homemade smash burger. Disappointed you chose impossible and beyond. Too expensive. Liked the variations and the experiment. Glad the first price went to the Onion smash. Caramelized onions looked amazing too.
One little trick to avoid the smash burgers to stick is to use a piece of parchment paper between the patty and the spatula (*paper, cut in the size of the spatula at least)
My theory as to why Not Another Cooking Show's onion smash burger was the winner was because the onions that you put on top of the burger broke up the usually smooth surface of the burger thus preventing an air seal when you press the spatula down onto the burger thus preventing the burger from sticking to the spatula when you lift it back off the burger thus preventing the burger from breaking up in the pan. The onions act as sort of a "non-stick surface", if you will. The burger is still able to hold its form and thus probably retain more of its juiciness when using that method. Phew! That was a lot of burgers and thus'!
If you let the bottom of the ball sear, then flip it over before smashing, they'll stay together better Also the smashed onion burger is a depression era Oklahoma classic
If you want an easy and always working smashed burger with vegan meats, just smash them before putting them in the grill using some parchment foil or plastic wrap. They will become crispy and juicy and will not get stucked in the pan :)
When i make smashes burgers, it's with onions. I smash the burgers with the onions on the skillet first. I don't know if that makes a difference, but i do.
They are pretty great!! We get them quite a bit actually! I like the BBQ dipping sauce. Monica LOVES their burgers... I wish they were a little bigger for the price.
Hola! Me encanta tu canal,pero no entiendo mucho,podrías poner traducir al español aunque sea los ingredientes de tus recetas? Saludos desde Argentina🙋♀️
I don't know what it is but Beyond gives me the worse case of ibs disturbance no matter the product they come out with. I literally just put a ban on it coming into the house after a week of agony.
Curious I had a couple of ideas one was I'm wondering if you can recreate vegan versions of fast food using Beyond and impossible and other methods like mushroom and how about beetroot burgers something like that and if you could do some vegan versions of some chicken sandwiches one I was thinking about would be the chicken Junior at Burger King only using and I thought about this a oyster mushroom or a chicken of the woods mushroom just some ideas
I like Impossible and Beyond equally, favoring one over the other for different things. Never had a smash burger. What’s the point of it? I mean, is there a difference in taste or experience from regular vegan burgers?
I ate so many beyond burgers when they came out that I got burned out on them and now prefer impossible 🙈 Do you think you could make them stay together better if you doctored them up some? Like added methylcellulose or something?
RU-vid is being weird with your notifications again! Never got one for this. The fix is to turn off notifications and turn them back on I guess as it worked last time.
So my grandmother makes spaghetti, Do I make her recipe or spaghetti? Recipes are separate from the origin or the recipe title . ITs Steves recipe of an Oklahoma onion burger.
I'm too late for this, but hoping for a sloppy Joe video made from the leftovers. Even a short I would watch. Although that's not saying much, since I watch all your videos.
