Smash Burgers on the brand new Loco Griddle:
I cook hamburgers all sorts of different ways, but a smashburger is probably my favorite burger. The simplicity of this technique allows the beef and the crust you get from the griddle to shine. This can be done on a griddle, flattop or a cast iron skillet. Today we will be using the brand new Loco Griddle in this video.
Recipe:
Meat Church BBQ Supplies: www.meatchurch.com
Loco Cookers Griddle:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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I’ve made hundreds of smash burgers many different ways. Great video. The only rule I have, personally, is it has to be seasoned with Holy Cow if at all possible. That’s my go to secret weapon on smash burgers. Love the videos, you’ve taught me so much and I’m yet to try a bad meat church product!
Love the video but the cross contamination awareness is not where it needs to be. Grabbing things with the raw glove hand just to pass it to the non gloved hand. Might as well not have taken the glove off. Then to touch the buns with said hand. At home? Sure, maybe. For a restaurant? No. Looks great but we practice full food safety in my household.
How long g on each side
This channel is a home run every time !
You still like your LoCo, Matt? I WANT ONE but I’m worried about some of the reviews, and bad reviews about customer support, too.
Put meat in griddle, press, time for 3 min, out onion beside, flip, put onion on top, press for 3 min, grill and press bun, add sliced pickles k and m and they say its the best. You can buy a griddle pan for 40 bucks. It takes 6 min. One at a time. No cheese required. Heat halfway. I worked at a & w.
Never press your meat into a meatball with a smashburger. ZERO PRESSURE UNTO THYSELF.
What brand of tool do you recommend for smash burgers? Rookie here in Canada.
JUST BOUGHT THIS GRIDDLE. LETS JUST SAY WOW
❤❤❤❤❤ good
What a weak attempt at a smash burger. If I were your boss you would be out on your butt.
Thanks for the video. I got my first Blackstone Griddle and made my first Smash Burgers after watching this. They were the best I have ever made! My wife and kids want them for lunch tomorrow!
Smashburgers can be "well done" when compared to thick burgers. The crust is what makes them amazing.
Ok, the little device you used to butter the buns with, the wheel that you rolled them on. What's that called?
Onions on top then smash. It’s a better result imho
Do the burgers not get as crispy on the first side though if there are onions underneath?
give the onions a bigger head start next time… & your Mayo is on the wrong bun.
You could have done 2x each burger and done two epic double smash burgers (I know you had 3 ppl tho). So fair.
guess I was expecting something else having eaten other smash burgers. first thing i've seen on here that i won't be trying..
thumbs up for using cheddar and not american cheese
The onions need to go on top of the meat when you smash, otherwise you don't get the smash sear crust.
A dry griddle works best for creating that perfect smash crust. No oil or butter needed.
2nd video in a row that I watched where they don't tell you how long to cook the meat LOL WTF??
technique here is awful. no maillard reaction on beef. Onions giving off too much moisture. Basically have missed the fundamentals of making a smash burger… im sure it tastes ok, but fundamentally wrong… no disrespect. just worth pointing out…
Oooohweee so simple yet so delicious nice job sir!
Sturgeon Family Meat Market sells your line of spices and rubs. They are great!
My son and I think your a great cook but do not agree this is a smash burger. MUST be much thinner, and the onions first will just take the heat out of the griddle, not allowing the meat to crust, which you flipped in the exact same spot. Burgers do look great though.
Sharp Cheddar Baby, so glad you didn't use american cheese
Too many onions.
Loose the mayonnaise, fully cook the onions separately (I'm seriously allergic to raw onions; the more they stink raw, the sooner I'm going to the ER with massive breathing issues. Fully cooked though is great) swap in a good yellow mustard with a spicy barbecue sauce instead of ketchup with a thick layer of crunchy dill pickles on top and I am there.
The only major complaint I have is that these videos always imply that you need restaurant grade equipment. Why not start a series of where you started grilling, with the cheapest equipment you can get??? My personal experience is that real pro's can do magic with burning leaves and aluminum foil for a cooking surface. Show us what you can really do!!! No, I'm not complaining, I'm already a subscriber.
Bump the temp up from 350 to over 400 and you will get an like more crunch
The meat was stewing and that butter contraption, what a wanker
Ant onion is too much .
I def don’t consider these smash burgers nor Oklahoma onion burgers. Not saying that I wouldn’t eat these but call the Pittman Burgers.
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