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Lower temp works fine if you use a lid to steam the top
And that’s the best theory ever known to man Chef Andy. 🫡
Those are way too thin, bud. Those sre wafer burgers, lol. And, that beef is way too lean.
That meat looks horrendous…
I honestly don't understand the hype about these burgers. You can get burgers with just as much crust, that also conveniently have more moisture that a peice of paper. Feels like its more like a beef-bacon sanwich and all the other ingredients are making up for the patty being drier than a corpes arse.
What ratio of fat?
That burger press are what dreams are made of
The answer is hot. How hot? Well how hot u got? Use all of it.
Smash burgers are wrong from the outset.
I don’t watch because 97% of Americans have no idea what your measurements and temperatures you’re talking about.
Why'd you get a smash burger if you could just make a patty burger? I'd rather use that in the same way i make tortillas, except that I use thin bread instead. (I bet that smash burger is more expensive than a patty burger as well)
smash burgers are disgusting
Missing a lb of Vidalia onions?
I don't waste my time ruining good meat by smashing them and cooking them at the same time with all the juices running out duh smash burgers are terrible it's his stupid invention
The pan should be slightly glowing before you put it on.
told by someone who ignores the width ratio between meat and bread
Gas mark 9 😂
You should smash them on onions keeps it moist and tastes better
Why smash burger and not simply burger having an edge limit on smasher
Thank you for calling it maillard.
Bro said 100% and not 80/20 or 90/10 and already had a dislike, fail
Just under 420f is perfect always for a flat grill so you are under the smoking point of avocado oil on the grill or saute. I think it beats most oils with a better taste and dont have to use so much. Its worth the price and saves time cranking things out if you know what you are doing
Ive never seen packaged ground beef come in such a cute, practical sized portioned up before, that's pretty sweet
The best temperature would be zero, because that's not a burger anymore, that's a tortilla
Had this at the local fancy restaurant it was disappointing i was expecting thick jucy pattys and got these thin crisps :/ it just didnt fill or taste good at all
I just let my bbq get to 600f, Toss a cast iron on it and it’s the best you can get
Please abandon this smash burger fad and show how to do a medium rare, 8oz pub burger.
400 really is golden for bread burgers n onions. 2 minute onions, twenty second bread n like, 45 second burgers. Solid as it gets for a quick-ass smash patty
You just dont make smash burgers…. they suck
Smash burger = dry burger!!!!!