This video is based on my New York Times recipe about how to cook thinner burgers with big, juicy, grilled flavor:
(There’s a paywall, sorry. The food section helps pay for the newsroom and good journalism needs all the help it can get.)
source
21 Comments
Leave a Reply
You must be logged in to post a comment.
I've been a Traeger+ user for years, but once I switched to Asmoke, there was no looking back. The precise temperature control with FlameTech patent makes a huge difference in the cooking process. And the best part? It's portable and battery-powered, perfect for my frequent camping trips. The fact that it's environmentally friendly, using wood pellets as fuel, is a major plus. But what really stands out to me is the distinct smoky flavor that the pellets bring to my burgers, taking them to a whole new level. The Asmoke Essential has truly revolutionized my grilling experience. Can't wait to try more of Kenji's recipes on it. #Asmoke
I've been watching burger tips for years, and this is, hands down, the best burger I've ever seen!
This guy got some good vibes love the show these look amazing
put them thangs away
Finally someone with a brain that understands flavor balance. Nothing worse than a 5 pound slab of meat sitting between two buns. How do you expect to even eat that?
Kenji, I am going to attempt to offer these burgers on my smashburger food truck, that currently has a chargrill on it, but I purchased a flat grill to place on top…think I'm going to go chargrill all the way!!
"Delicious Cancer"
No butter on the patties?
too damn thin
Beautiful
This is literally how I like my burgers. These are the best
exactly what I was looking for!
This trick for making burgers by using a cookie sheet to smash a bunch on a 2nd cookie sheet is the BEST technique. I had to make 40 burgers for a BBQ and it took me a half hour rather than the hours I would have spent forming them individually. Thanks, Kenji, for this great tip and all the others you share!
Made these last night using 5oz patties. Came out perfect. Thanks!
I'm 61 years old and I've been cooking outdoors since I was in my early 20's. I'm a master when it comes to ribs, brisket, pork butt, even steaks! But my burgers have often kind of sucked. Thanks to Kenji I now realize why. I was making my burgers way too thick, and it was throwing off the meat/bun/condiment ratio.
These flatter burgers, cooked lightly on one side, are fantastic!
I guarantee that David Chang has NEVER had one of these. (He recently said that all backyard burgers suck.)
UPDATE: We recently purchased a Blackstone Griddle to try Smash burgers (among other dishes). The griddle burgers are really good, and once again I prefer the meat/bun/condiment ratio of the thinner cooked meat. Here's the thing though… Kenji's burgers have a very similar taste and texture compared to Smash burgers… except Kenji's burgers have that smoky cooked-over-charcoal flavor. I love that flavor, so I actually prefer Kenji's burgers!
Putting tomato on a burger without iceberg lettuce is a sin against all of humanity.
Reasonably sized, as all things should be
Smoke. Soot. Cancer. Delicious, delicious cancer. 😂😂
I have a charcoal grill and always tell my wife. "Mmmm, delicious cancer," whenever I cook on it. So that had me rolling. I ran to show her I wasn't the only one.
Why beef packed in so much plastic when also packed in plastic lined butcher paper?
kenji laughing at how good the burger looks. me too kenji, me too
“Cancer, delicious cancer” lol thanks mate