IS SAM THE COOKING GUY'S "BEST BURGER" Any Good? Find Out Here | Ballistic Burgers | Copycat

[@BallisticBurgers]

Spicy Mustard Recipe 4 tbs Coleman's dry mustard 1 tbs white wine vinegar 2 tbs beer 1 garlic clove 1 tsp sugar 1⁄2 tsp salt 1⁄4 tsp turmeric powder 1 tbs olive oil In a heavy pot over medium heat whisk together dry mustard, vinegar, and flat beer. Using a press mince garlic into mixture. Continually whisking blend in sugar, salt, and turmeric. To tame down the heat you may add 1 tablespoon olive oil whisked. Place in a sealed jar for at least 1 day.

[@keppela1]

No horseradish?

[@alebroker7587]

Didnt Sam used Siracha instead of ketchup?

[@davidball8]

Great video. Only thing missing was the face wipe with the roll of paper towels.

[@BallisticBurgers]

Almost did that! LOL!

[@keithbrookshire]

@@BallisticBurgers I was waiting for it too. Great video.

[@TheKos2Kos]

I hate watching him do that. It dirties up through a couple layers at least 😂

[@ThydaCookingTV]

Agree

[@jeffreyvb1]

And the swearing

[@SmokyRibsBBQ]

This is the kind of burger I would tear into. Almost as simple as the Oklahoma onion burger with those smashed patties and caramelized onions, but elevated with hints of horseradish, acidity from pickles, butter and of course a great melty real American cheese. Simplicity at it's finest. Thanks for sharing, I wouldn't have known about this burger otherwise.

[@ReverendPONT]

Do it Smoky Ribs style Russ!

[@mattparker7287]

Check out STCG

[@tylerdurden2093]

Sam literally just made one today! The Oklahoma that is.

[@LuisAlvarez-xo9xx]

@@tylerdurden2093 yeah I just saw the video.

[@seotenin]

I agree

[@carterslakeguidesvc]

Two of my fav channels! I’m glad you’re cooking this STCG burger. I’ve made a lot of both your cooks over the years. Sam actually mentioned Greg in one of his recent shows. Two KZbin legends!

[@shaxpere37kal]

I only just found you because you were doing something from Sam TCG. I was pointed to him when I got my smoker at the start of the pandemic. I love that you were completely respectful of what he did and your review was fantastic. You were honest about the positive and negative and you clearly killed the prep and cook. I am officially subscribing to you based on this one video. I'm in SoCal too and have access to many of the ingredients you used. Thanks for posting and I look forward to more. Stay awesome!!

[@carolinabeacher1558]

thanks gregg for trying sams burger, ive been a sub for years, i recently found sam about a year ago and youre 2 different channels completely, theres no competition, thers room for both, both food looks delicious to me. im not a divider, i love both. and will continue, but am happy gregg took the dive to try other channels burgers over the years, like a real man with no hate.

[@ThisOffendsMeTV]

I’m new to your channel my man and honestly, I really enjoy your content. You seem like a really passionate burger dude. Take my sub.

[@RavishingSailor]

This channel is fantastic. I made a few of his burgers and they are amazing! Really easy to follow.

[@rickv9251]

He has another cooking channel also.

[@ljbast6186]

Fuck the burgers, what kind of sub you have? Meatball?

[@jamesross9832]

The sear on those patties is so aesthetically pleasing.

[@Test-nr3cd]

I've been a subscriber for years, enjoyed many of your videos and tried many of your recipes. I haven't seen any of your videos on my feed for a very very long time. This video came up and I played it and noticed the "Subscribe" button was red. What the Hell? I never unsubscribed unless it was by mistake. But here I am again and I have to go to your channel to see how much I missed. Cheers.

[@Liamthewaldo]

Love how you uploaded to both of your channels at the same time can go watch your ballistic bbq after this

[@TROYCOOKS]

That is a good looking burger, but I still love your peanut butter burger Greg!!! Cheers brother!!!

[@ACE7O2]

best burger channel on youtube. highly underrated

[@BallisticBurgers]

Appreciate that. It's still pretty young, so... Fingers crossed!

[@kristinewilson5353]

This guy is the Tom Brady of burgers. Did u see the color of that burger after the first flip. Perfection. Sams cool too. Lol

[@bilalk85]

what happened to ballistic bbq?

[@terrygunzales9101]

"I don't know if it's my best but it's a good burger really good burger", said like a boss! BTW, that burger looks incredible as that is always what you do!

[@BallisticBurgers]

Thanks Terry! Cheers brother!

[@ChunkyMonkaayyy]

I’ve watched Sam The Cooking Guy a few times. I don’t like channels where everything they do is “OMG this is the best ever”. Soo I skip those channels. I appreciate how Ballistic will try every variation and come up with real opinions.

[@SmokyRibsBBQ]

Totally agree!

[@batman4452]

Yeah man I agree, I feel like Sam is very overrated.. Everything he eats is "OMG I'm gonna faint" good... like give me a break. Ballistics burgers looks way better, and he actually has logical, and honest criticism.. his reactions are real.. Sams kind of a clown.. hence why he has so many followers, and people just believe his food is AMAZING... I bet a lot of his cooking is really good, just not as good as he makes it out to be... some of it doesn't look good at all imo.

[@Mildern]

@@batman4452 I've probably made about 15 or so things that he's made on his channel. Most of them were pretty good, there were only a couple misses that I didn't care for. I like his recipes though because they tend to not be very complicated. Nothing worse than watching someone make something that looks amazing and then realizing you can't get 50% of the ingredients at your local store.

[@batman4452]

@@Mildern Yeah, but i've seen Sam use Waygu, japanese mayo, imported things... he's no different.. maybe the ones you did we're easy. Like I said his cooking doesn't look bad... just doesn't look phenomenal.

[@GnomePuntTrainerYT]

I used to watch his channel before. His mannerisms were a bit over the top for me, but I understand the need for personas in the current KZbin climate. I didn't like however how he was talking about the pork meat he was using in a video and comparing it to chicken, saying the pork meat was healthier. It sounded super rehearsed and unnatural, so I googled the terms he was using and was brought to a website that was promoting the use of more pork meat, and his video didn't have any disclaimer that it was an ad or promotion. A few days later it was found in his description, but not until somebody complained most likely. It left me with a bitter impression of how he conducts himself and his business and I haven't watched since.

[@displacedjim]

I love your little "bow chika wow-wow" background when unveiling the sexy finished creation.

[@scott729]

I recently stumbled onto Sam's channel and now yours. I like Sam for what/ who he is. His humor is of its own flavor and he has a great relationship (seemingly) with his family, particularly his boys. He is a bit weird at times, but that is kind of cool and is again, who he is. I don't think he has ever worked hard in his life, but if you can get away with that then so Beit. I appreciate your calm voice, realism and presentation that skips all of the flipping around, loud music jerky editing etc., and I feel you are being honest which I like. There are no variations of the truth, right? Earned my sub sir, not that I am anyone but I do look to people like you to help me hone my self taught cooking skills. You make sense, thank you!

[@TheJerrydon575]

Well composed video! Not only did you expose all of your ingredients, you also did a very good job on how to use them and where to buy them. You tested another KZbinr's creation and gave a fair and honest review. You my friend have a new sub here lol.

[@jkolenda]

Love when 2 of my favorite KZbin cooks words collide like when he did the Rally's burger. Hopefully you guys will do a collaboration soon.

[@stevecohen2216]

Nice one Greg, I follow Sam as well as you. Sam also adds a splash of white Vermouth to the onions on the odd occasion 👌

[@trevorjones1840]

Whenever I go to a new restaurant I always order the burger first. You can tell a lot about a place by the way they elevate (or f-up) something seemingly simple (like a burger). I really appreciate your channel content and dedication to one of the most cherished North American foods. Keep up the good work!

[@lewiskemp5893]

That's great idea Trevor

[@valcomm5]

I love you, Greg. Regardless of who originated the burgers, you make it so much better. The way you break everything down is amazing. Great job

[@dmoconnellusaf]

The “brown chicken brown cow” music towards the end was a serious laugh out loud moment! I love both your channels, was waiting for a collab from my 2 favorite San Diego chefs

[@ThydaCookingTV]

Yep that’s awesome

[@BBQandBottles]

That burger was just perfect. I'm gonna have to get back to making my own ground chuck like that. Great inspiration and appreciate the time and energy that went into tracking down that mustard. Really shows your commitment to the cause! BTW, the links to some of the Ballistic products don't seem to be working. Really wanted to check out that Ballistic Smasher.

[@Frie_Jemi]

Love the review this is a very detailed and accurate recreation. I'm a fan of Sam the cooking guy and your channel for a long time. I did leave a comment on a number of Sam's videos asking him if he would consider trying to merge to hamburger concepts together... The smashburger, and the juicy Lucy! It seems that you couldn't combine these but I've always felt it was my favorite burger. Instead of starting with a ball for my smashburger I start with a log. About 8 oz about 6 in Long. I then smash it into an elongated oval and cook the first side as normal. Then I flip and immediately top half of it with a slice of American cheese, and a large pile of shredded cheddar. Then I fold half of the Patty back on top of the cheese. This new top is not done, it is still very red. When the bottom finishes, I flipped the whole thing and finish the second side. I would love to see one of you to try this as an experiment.

[@BloomsIZG]

You call this accurate, did you see how this pos cut his pickle

[@sugarfree528]

I enjoyed the video. I found both your channel and Sam's channel around the same time a few years ago and have been a subscriber to both of them since. Both of you have helped me deal with serious medical issues.

[@pingstick]

I watch both of you gentlemen on a regular basis. You both know your business very well! Kudos to both of you!

[@Buford_T_Justice1]

If there was a Mount Rushmore of burger creators, your smiling mug would be front and center Greg.

[@hexomega77]

Right next to George motz

[@AotearoaChef]

@@hexomega77 surely mount Rushmore of burgers is just George motz four times? Lol

[@Mickcotton]

Wow A Great Recipe 😇😎. I Love Sam & Greg So Much. Just Excellent. I have The Same Avocado 🥑 Oil. The Philippe’s Mustard & Greg’s Stainless Steel Smasher & A Flat Top 😃😃😃. I’m making Burgers Today ❤️❤️ Thank You So Much 😊

[@Lehiblack]

That music haha! Love your channel so much my man

[@Munheca77]

Hey! Loved the video! Do the Gugas Foods' burguers! ive tried and they are absolutely awesome!

[@BallisticBurgers]

He and I are good friends. I was actually planning on doing one of them. Especially since his "historic burger" was based on a video I did. Cheers!

[@waseemscookingrecipes2396]

Guga the steak guy!

[@Bigheadedwon]

Gugas one with the 2 small 2.5oz patties is fantastic. I’ve remade a bunch of Greg’s and they’re always a hit. I did the pickle one with round cheese last week and everyone here destroyed them.

[@sjeditor]

“Let’s dew it “

[@JadonHale]

3:11 carefully covers the logo with his fingers, 3 seconds later he shows it lol

[@darcymason319]

He was showing how it looked when Sam used it. He wasn't hiding it.

[@JadonHale]

@@darcymason319 when he said "let me cover it" he was trying to not show the logo. Pretty common to not show labels, but he just turned it around 3 seconds later

[@RDTG3]

@@JadonHale he was trying to show us how much sam showed in his video, and how much he could see to find it

[@JadonHale]

@@RDTG3 okay, I see now that he was just telling us the small visual clues he had to go off of to find the brand. Makes sense

[@jessedeck131]

No taste and smell because of Covid right now but this video made my day! No rage or jealousy, it's a fine burger and I hope everyone who makes it like that will get a lot of pleasure!

[@BallisticBurgers]

Thank you Jesse! I had covid in mid-March, shortly after everything was starting to lock-down. No taste, no smell and very tired, but that was about it. I felt much better after about a week and 100% a couple weeks later. Hang-tight brother!

[@lx2nv]

Excellent. Sometimes simple is best. Been wondering how close you and Sam may be LOL!

[@mwu5626]

If I got custom burger rings or a smasher ring made, for health reasons, does it matter what type of steel is used?

[@joelsmith2991]

I’m a fan of both you and Sam. He’s a lot of fun to watch.. you are more informative and I learn a lot more from you regarding your specialties.. keep up the great work. Love the channel and I always look forward to what you have next on the menu! Best wishes.. J

[@TarantuLandoCalcuLingus]

The sensual score when crowning the burger is perfect!

[@jaysinista]

The crust on your burgers come out perfect every time!!! 👌🏾👌🏾👌🏾

[@richbennett6577]

Thank you so much for appreciating Sam. I’m a big fan of his and have just recently started watching your videos. I just subscribed

[@pascallalonde6113]

Imaging living between these two guys lol

[@waaagh3203]

I used to be a huge fan of smash burgers. Then I tried a tortilla press to smash them before cooking, and honestly, that's my favorite now. Thanks for showing that.

[@rugeta]

I'm pretty sure I've never commented on your or Sam's videos before, but I watch both of you and this was epic!

[@roshif-tv9xd]

I dig the, "Boogie Nights" jazz...really sets the mood. 😁

[@christopherrichardwadedett4100]

AWESOME! WATCHED FOR YEARS, LEARNED SO MUCH, THANKS!

[@RogUSA.8996]

Greg you are the ultimate burger guy. I appreciate all of your videos and all of the work that you put into them. Now I’m hungry for a damn good burger.

[@singularitywatch]

Great content and the opening animation reveal is absolutely amazing!!!

[@Brendan.Wheatley]

Once again, you've left me salivating Greg! Awesome looking and I'd dare say great tasting burger! Thanks Greg...

[@joeknowslittle79]

Inglehoffer's Applewood Smoked Bacon Mustard. Use it with mayo, ketchup, roast garlic, jalapenos(no seeds), horseradish and dill pickle. Adjust those ingredients to your taste and holy wow, you got an amazing sauce.

[@gbouley1]

Your channel is so much better. I’m not a smash burger guy. Need to taste the meat and I do love your blends though.

[@Rottidog68]

Very good video & plugs to STGC! I tried this with the trifecta of meats +1... Canadian back bacon mixed in. Diced 3 slices of bacon into small pieces & cooked 3/4 of the way & then on a paper towel before adding it to the 2nd run through. Probably about 3 oz of bacon to the 9 oz+/- of ground. Spread some Kewpie instead of butter when you flat pan a bun, or toast etc ;-). It's really good, nice roasted flavor. New sub.

[@DavidSmith-zd2rp]

Long time viewer of both yours and Sam's. I like both channels for different reasons. Always wondered how often your paths crossed though being as you're both in San Diego. Cool to see you doing one of his recipes

[@lewiskemp5893]

I just finished the end of your video. Respect to you sir for your comment about the burger. Very truthful. Might not be your best but very good. And yes I'm subscribed to you too

[@oldshovelhead]

Good one Greg! I read a lot of comments pro and con for STCG. I follow a lot of cooks and learn from all of them. Have been a sub of yours for a long time and learn something from all of your vids here and on your other channel. You sir are a class act!

[@BallisticBurgers]

I appreciate the support! Cheers!

[@VinylCollektor23]

The new intro graphics are 🔥🔥 Cheers from the Frozen Tundra (Wisconsin) haha

[@neilmccormick2064]

That may be the best looking burger I've ever seen. Great job man , looks incredible.

[@BossKing90]

Awesome channel man, love your videos, been watching for quite a few years now

[@kevinarmitage6114]

I'm going to say this right now!! SAM IS THE MAN!!!!! I love his food and recipes, he has inspired me to cook good again!!!

[@jtodd0221]

Same, I've been cooking a lot of Sam's recipes around the house. Might have to give the burgers a shot.

[@brianramsey3611]

Brotha amen 🙏 kinda got mad like who the fuck this guy but watched a few of his videos ill subscribe lol

[@garyjohnson4988]

I agree!

[@frankkrottner7688]

If you don't use a roll of paper towels to wipe your face it's not a Sam's burger.

[@davecrawley4634]

Well. Cook well.

[@Red3yeX]

Greg out here ruining lives and secret recipes! Love it!

[@ultraspinacle]

Love both you guys. I’ve seen this vid before, and I think I liked it again just now. Not sure where to send recommendations for burger tries. How about a take on Father’s Office in Los Angeles? I lived there for 13 years and, I’m from the South, where burgers are highly popular. Father’s office is definitely the best gourmet burger I’ve had. Can you do a take on that one?

[@dannorthcutt8112]

Laughing.... LOVE the music change at assembling.... Being a from San Diego too, I like Sam a lot and this is a fun video. This is a great looking burger. BTW - Love the new logo. I will be ordering this T-Shirt if it's available. Keep it up King of the Burgers.

[@longhairbear]

I'm still experimenting with a vintage charcoal grill. It's from the 1950's/1960's possibly a Big Boy brand. Cast iron bowl, lined with foil, and then filled with rock pebbles for the charcoal to rest on. It is open, with a half hood that holds the rotisseries motor, and light that clips onto the rotisserie motor. There are slots to raise and lower the grill in the hood. I have drip trays from the era for catching fat during rotisserie, and all the vintage accessories from Androck brand spatulas, fork, knives, and knife sharpener, tongs to good results...sometimes. Have you ever tried BBQ, or grilling on something vintage?

[@jonanderson5142]

Can you give me the name of the hamburger press you used thanks 👍

[@u2kimbow]

I have watched this channel and Sam's for years! Love this video - made me laugh! Now we just need a mashup of both guys get together and make cooking magic happen. I would sooooo love to see that!

[@stevemazz3121]

Great combo of meat and condiments.... sad the burns were a little burnt as well as the burgers... but that can add flavor also.....

[@JoshandBabe]

Back when I was a young KZbinr, I bought Sam's merch, and made a video giving him props and a shoutout. I used a 10 second "fair use" clip of his video in my video (all positive) and he copy-write claimed me. I disputed it, and it didn't work. I sent him numerous social media messages, no ack. So I took my video down. He was one of my favorite KZbinrs.... but now I have a bad taste in my mouth for Sam. It was pretty shameful of Sam. Your burger looked great Greg however. I am sure it was amazing. Good cook. Hope you have a great weekend! Cheers.

[@vitaly6312]

I’ve heard he’s a giant douche in real life. From people who have met him. He certainly seems that way on his videos.

[@automaticspaz]

He seems massively insecure. It makes enjoying his vids difficult

[@stwelve]

@@vitaly6312 I get that vibe watching his videos. Catch the clip where he snapped at the hosts (Today Show) during a cooking demo. Really unprofessional. kzbin.info/www/bejne/paecnJKvdqeBfrc&ab_channel=Ripclawe

[@bigbluemsp]

@@stwelve no they actually deserved what he did that day. They were rude to him and prior guests. They wouldn't let him talk and kept interrupting him.

[@78LedHead]

I bet he’s a huge douche in real life. He’s very entitled. I know why but I won’t say it here.

[@sgbaird]

Any chance you have a substitute for short rib? I can't find it anywhere here in BR, LA.

[@mishXY]

Mister Balistic BurBQ - try doing more community polls and youtube shorts (maybe do a supercut of a video = aka a 15 second teaser with quick editing).. recent youtuber endeavours highlighted how much that can push your content to a further reach. plus till today I love that you did Shashlik after my request(or maybe just cause you found it in another way) and I watch every video for a loooong time now - want your channel to keep rocking brother! all the best, Mish

[@billystpaul8907]

I look forward to seeing new video's from both of your channels. I enjoy your other channel as well too. You both serve your channels well. I learn a lot of very useful information on how to cook and BBQ.. Plus, you both have backyards that make me long for summer again here in the frozen tundra of Minnesota. 22 below zero this morning.....

[@BallisticBurgers]

Thank you Billy! I have friends knee-deep in snow right now! Spring will be here before we know it.

[@KN-xw2uz]

I swear I here Astro in the background while your giving your critique.

[@ThydaCookingTV]

That’s awesome

[@NoFlu]

"Of course, the fucking gardeners. Well it's our fault for recording right now."

[@tomm5780]

Sam's channel provides some wonderful recipes....providing you can roll with Sam for 20 minutes:)

[@mrlionX]

That's the thing about Sam he drags his jokes so long...I'm like dude just cook...

[@samg8012]

I love Sam video's!

[@cardinals22]

Being both from San Diego, y'all need to collab!

[@marcowav]

gotta love the music starting with the build up, amazing

[@SmokedReb]

I like this new channel is coming together. You have great content and makes me want to go fire up the BBQ each time I watch a video. Cheers!

[@SG-738]

Nice job on the build. That burger looked fantastic and you did a great version of it. Just subbed, as I like your down to earth style. Can’t wait to see more burgers...might need to buy a new belt in the spring.

[@matthewheben6161]

11:43 I agree american cheese tastes really good on a burger, however what I've found is that a slice of Cheddar also goes a lo(o)ng way inside a burger. When I make burgers I oftentimes make one with each cause I can't decide which is better. But overall the Cheddar wins for me because of its softness it creates when sitting on that hot paddy and its mild, distinct cheesy flavour.

[@duncanjames914]

This burger looks very good. There's nothing wrong with simple, but I wouldn't put it in the "great" category. Greg, your Ballistic Burgers and Ballistic BBQ channels are the only San Diego based KZbin food channels I subscribe to. I have seen others ( ;-) ) and am not a fan. Your combination of culinary expertise, presentation style and affable nature makes you my go-to site for everything burger related. Although, I am a bit jealous that you can stand outside in February, wearing a t-shirt to BBQ when it's -25c where I live. LOL! Thank you!

[@ivse9696]

At first glance, a simple burger but made perfect down to the smallest detail and therefore a great burger again 👍👍👍

[@AnimalWhisper007]

I love Sam's cooking Style and have a a Similar Canadian Pallet as His , Your Burger looks just as Top notch and I am Glad You Posted Your Video to show yours turned out Just as good or Better ! I am sure sure He would agree Everyone can Make it , and everyone can make it 100% the same or add Your Personal flair to make it better in your own way ! Just Kidding He loves to think He is the Best ( Lol ) but always wants People to Just Do their thing and enjoy Their Creations ! And because You had Him in the Title of Your Video I Got the Opportunity to see Your Skills and You got another subscriber because You played nice and didn't just play Mr. Opposite to play on his success and grabbing easy views from His subscribers wanting to Chime in to defend Him . Your Burger Looked Awesome and Your Video was Medium Rare ! I would have said Well done but I Love it Medium Rare !!!

[@BallisticBurgers]

Thank you, Hugh. Yeah, Sam lives out here in San Diego, and I have met him in the past. I love doing "copycats" and I thought, "Why not!" Cheers and thanks for the sub!

[@fabioferri668]

Just found your channel. Love it! Greetings from Brazil!

[@jessehernandez841]

At about 9:11 I for some weird reason started hearing barry white talking to the burger

[@rick35758]

What's the ratio on your meat blend of Short Rib, Brisket, and Sirloin? Did you use a straight 1-1-1 mix?

[@DerickZ28]

Man I just watched that video a couple days ago! As I said on his video, only thing it's missing is bacon. Good stuff as usual Greg!

[@techdavis]

Greg, a burger you need to try. An Australian burger “with the lot”. This is a game changer in my book. I was first introduced to it by a friend who lived in Sydney for a few years and married an Australian. A beef patty, Australian barbecue sauce, American cheese (they say processed cheese), bacon, and a grilled pineapple slice. Top it with a runny yolk sunny side up egg, grilled onions, pickled beetroot (sliced pickled beets), English tomato chutney, Mayo and mustard. It sounds weird, and I hated beets before trying this. Now, they are a staple because of this burger. The beet juice, egg yolk, pineapple juice, mayonnaise and mustard combine to a very messy orange sauce, but it’s spectacular! Australians love flattop grills, so this would be perfect for the Blackstone.

[@BallisticBurgers]

Here ya' go Matt: kzbin.info/www/bejne/pKC7amlumJaIfK8 Cheers!

[@techdavis]

Thanks, Greg. I found that one literally minutes after commenting

[@BallisticBurgers]

@@techdavis Keep the suggestions coming! The best way to make sure I get requests is via email [e-mail]. Take care Matt!

[@LS-ti6jo]

I can't find your french dip video - what's it called?

[@TonyTony_24]

Love it Greg! I made a burger at lunch during Lockdown today. Will send a pic somehow haha. Sauce had similar elements

[@ravenshark858]

All the best for your channel mate

[@MrAnubus27]

I watch you and Sam equally. This is a great homage. #Respect #welldone

[@dwaynewladyka577]

Sam The Cooking Guy is a Canadian culinary icon. I think you nailed that burger. Everything about it is on point. For those of us who remember Barry White's music from the 1970s, it would be fitting for that. Cheers, Greg! ✌️🍔

[@redfro4992]

Love the Bow-chicka-brown-cow music man, good touch +1

[@D2Kprime]

What's the name of that song playing when you topped-off the burger? Has a nice Smooth-jazz feel to it.

[@Iloveyoutube11]

Love the channel. Thanks for sharing!

[@4seasonsbbq]

Another great video Greg! That burger looked fantastic. I totally agree with you on the American cheese thing, the individually wrapped stuff isn't nearly as good as the pre-sliced block. I'll have to check out that mustard, hopefully they ship. Have a great week brother.

[@chrivan473]

O.M.G.!!!!!! Folks, Are you seeing this????? Oh my gosh!!!! Max... Get in closer!!!!. Look at those onions! See folks, that's what you're looking for! Can you see it coming together? ;-)

[@p.gin3955]

lol You nailed it

[@prinpak6]

Love both of your channels, San Diego is well represented by you two!

[@TheJNB93]

One big question that I have that no one seems to answer in their videos is can you do these on a BBQ grill, not a griddle on top? I want that smokey BBQ flavour (and do not have a griddle for my BBQ). Will they fall apart when smashed? Really want to give it a go on my BBQ so please let me know, maybe if I pre smash them on the table before putting them on the grill or butter up the grill?

[@ReverendS3rvo]

They will smash right through the grate.

[@ReverendS3rvo]

Do your onions in a pan on the grill and char your bun on the GRILL. You could also get a nice smoked cheese.

[@Egleone6]

First off, I had watched his and now I see yours... Then I rewatched his again... I have to say yours looks better... Both look GREAT... I recently made a smash burger with 75/25 brisket/pork ratio and it was DELISH.... Thxs

[@sanjoriot]

When I heard the music start I was expecting a deep slow, “Ohhh Yeahhhh”

[@n8sot]

Great looking copycat!!!!!! Great job!!!! Now for a side????? How would you go about french fries or onion rings?????? And could we incorporate the sauce for dipping the side?????? Hmmmmm.....sounds like more videos to come!!!!!

[@conradkostelecky7935]

Great video Greg. I love Sam the Cooking Guy. Both of your channels are can't miss an episode for me. Would be great if you two could get together to do a video as you are both in San Diego.

[@markosadam1697]

Hello man.. nice video.. really helpful overall. I have a question. What is the correct temp on the surface of the pan in order to put your patty on it. An this is the same temo even if you make a smashburger and a restaurant style thick patty ? Something more... I want to buy you smasher but the url doesnt bring the site. I am from greece. Do you have anuother to suggest from amazon?

[@astroboy862]

Great video...I am a STCG fan....I just found another channel I'll be watching...yours!!...thanks!!👍👍