Dry-Aged Smash Burger

[@robwilkie5382]

I have cooked and eaten 100's if not 1000's of burgers in my life. I have never wanted to try one as much as this one. You are a master of your trade. Thanks for sharing this delicious recipe, Chef Tom. It is absolutely magnificent.

[@allthingsbbq]

Thanks for watching!

[@CULINARESS]

Awesome! 😋

[@risasklutteredkitchen1293]

Man, the color on those burgers!!!! Can I have one?? Brioche is definitely the way to go for the bun!

[@allthingsbbq]

Thanks for watching!

[@MattRowland]

Chef Tom is THE best. The amount of knowledge I have learned from him over 6 years is unparalleled. Thank you Tom.

[@allthingsbbq]

Thanks Matt! That's an amazing compliment. We are glad to have you in our community!

[@johnmorone2411]

Love this and really enjoy watching you. Can you talk more about the pellets you use during your cooks?

[@ahmadhazim4222]

The only reason why I love burgers so much is because of its simplicity. Appreciate for the video!

[@WDVpaintball]

His reaction is gold. And this recipe makes me hungry 😂 Chef Tom for the win 🥇

[@allthingsbbq]

Thanks for watching!

[@yaqubosmen1481]

Made these for the family, everyone was in love! Thank you again!!

[@allthingsbbq]

Thanks for watching!

[@MrRatFinkster]

The dry aged beef would just be next level. I made a few of these last week in the more traditional sense and they were phenomenal. Really also the only burger that does not require anything other than a little sauce on the bun - anything more turns it into a slip & slide - especially if you add pickles to under the onions. Now I need more...

[@ivse9696]

I've already made Chef Tom's recipe for the Oklahoma Smashed Burger and love it. I will definitely make this wonderful variant again 👍👍👍

[@allthingsbbq]

Thanks for watching!

[@MrShlong50x]

doesn't matter what this dude cooks I'm drooling all over the place!

[@stephengray3401]

Chef Tom is so awesome. All his dishes are simple but elegant. Put in a bit of work and you will have a party going off in your mouth. Chef Tom is also one of the best at explaining how his recipes come together. Many thanks again.👍

[@allthingsbbq]

Thanks for watching and taking the time to comment!

[@garrett8922]

Chef Tom… I swear you post this amazing stuff every time I start a fast. Amazing. Love the content. Keep it up

[@allthingsbbq]

Thanks for watching!

[@jamesstrang2037]

Chef Toms camera guy - best job eeevvvveeeeerrrrrrrr!

[@jeremywebster9598]

I've found the same thing happens when you wrap a burrito up in paper. Look great!

[@SoGodDamnLonly]

I’ve tried this already, it was unbelievable I just added ketchup & hot sauce to sauce for a kick 😍

[@revell7156]

I want someone to love me the way Chef Tom loves that burger at 13:20

[@CollinsHD]

This is one of the pinnacle smash burgers ive seen created, bravo

[@allthingsbbq]

Thanks for watching!

[@medwriter1449]

Trying this tonight on my YS640s. Super excited.

[@allthingsbbq]

Thanks for watching!

[@medwriter1449]

@@allthingsbbq I used red onions instead of shallots, and didn't have dry-aged beef, but they turned out great. Excellent sauce recipe. The roasted garlic was fantastic.

[@tomdowney37215]

That crust is flawless

[@larsve4297]

Love that paper technique, will try it

[@matgggg55]

I peal the garlic before I roast it, I keep an eye on it more closely and rotate them often. Comes out perfect and u don’t waste any left in the skin.

[@KrisV385]

The pure delight is amazing!

[@bradcampbell624]

That does look magnificent! Love the spread and the cheese choice (Muenster is excellent too on the OOBs). And Thanks for showcasing the importance of wrapping! Makes such a huge difference in every sandwich, from Subs to Burgers to Maid-Rites to Phillys....

[@allthingsbbq]

Thanks for watching!

[@greavous93]

I think you are spot on about the full paper wrap at the end. Ill test your theory a couple times tonight. And as always, Thanks!

[@allthingsbbq]

Thanks for watching!

[@AGPullen]

God I need this burger right now! I need this in my life on a daily basis 🤣

[@allthingsbbq]

Thanks for watching!

[@jimmywang9011]

🤣😂😂😂😂🤣🤣🤣🤣😂

[@shr00m7]

Bro- this looks like perfection. That dijon with the creamy havarti and roasted garlic- and to swap onions with shallot- fucking simple genious.

[@rjmerriweather9024]

Wow I almost drooled when the cheese melted on the grill. Great cook!

[@allthingsbbq]

Thanks for watching!

[@richardwelterii7311]

Dude. That looks incredible!

[@allthingsbbq]

Thanks for watching!

[@wr3add]

I like ur spice grinder👍🏻

[@marvinsmiers1416]

This looks so good ! Gonna try it out soon

[@THoey1963]

Love the stamp of approval...

[@rdyred5080]

I'm not even hungry but I could that burger right now.

[@allthingsbbq]

Thanks for watching!

[@tsiupbmt2822]

Epic recipe and demonstration yet again chef Tom! Always enjoy watching these. I'd love to see some more South Asian recipes done, like a tandoori chicken or lamb chops etc!

[@allthingsbbq]

Thanks for watching!

[@MainahTony]

with that wrapping you did, reminds me of hole in the wall burger joints wrapping their burgers. some of the best burgers that way

[@navoc2217]

Chef Tom - That dry aged ribeye looked so beyond Prime. Do they do Crossbred Wagyu?? Either way, you're a legend, and I love your videos!!! Informative, to the point, and delicious, with a touch of humor and silliness! NO SHALLOT LEFT BEHIND!!!! I just about died at point.

[@allthingsbbq]

Thanks for watching!

[@cattalematt]

Is it a stunt burger? Yes. Am I completely 100% here for it? Absolutely.

[@223rocks]

Just ate supper an hour ago. Now I’m freakin hungry

[@allthingsbbq]

Thanks for watching!

[@Xpyburnt_ndz]

MAN those look AWESOME Tom!!! Gonna have to give this a try!

[@allthingsbbq]

Thanks for watching!

[@keiths.6251]

Outstanding Chef Tom will have to try this for sure.

[@allthingsbbq]

Thanks for watching!

[@RC3981RC]

Another great recipe and I plan to make these this weekend. toasting of the bun I think keeps it from becoming a steamy mush bun. Looking forward to this one for sure.

[@allthingsbbq]

Thanks for watching! Happy grilling!

[@jasonryan74]

Absolutely incredible Chef Tom! My god I can smell it from here!

[@allthingsbbq]

Thanks for watching!

[@matthewmorales9023]

That looks amazing Chef Tom! Will definitely have to try wrapping my smash burgers in the future

[@allthingsbbq]

Thanks for watching!

[@therenaissanceredneck8825]

You are kill’in me!!!! This is over the top! Dukes... ❤️ There is no other!

[@allthingsbbq]

Thanks for watching!

[@rmftrushing6591]

I'm a huge fan of the smash burger. That crisp exterior, with the super juicy center. I'm due for some. This is happening soon...

[@Jay_Ayo]

Chef Tom FYW again. I’m doing this, this weekend.

[@allthingsbbq]

Thanks for watching!

[@nicholasnagy2848]

Will try this variation.

[@allthingsbbq]

It's a good one! Glad to hear you plan to cook it, let us know your thoughts. Thanks for watching!

[@Beefy6]

you know it's good based on that reaction. insane cook, chef

[@Ludawig]

Find someone who looks at you like Chef Tom looks at his burgers

[@ray7419]

I almost cried when he shoved that steak in the grinder

[@RazDaz74]

I'm pretty fkn sure this guy has NEVER not achieved perfection 👌 😍 👏 ❤️ 1. Dry age coupled with fresh meat 🍖 ... just wow.. 2. Roasted garlic with depth of flavor??? 3. Deep notes of seasoning. (Balanced notes). 4. Then toasted buns of fatty brioche (not adding more fat). 5. Next thinly sliced shallot! Not too oniony and caramelized af! 6. Havarti Milk creamy cheese 🧀 😋 fuck!!! 7. Maillard Reaction!!! Soo crispy on the outside of the meat! Delicious 😋 😋 😋

[@davidmech2956]

Reaction was priceless! Copying you this weekend. Thanks!

[@allthingsbbq]

Thanks for watching!

[@phlacoe]

I gotta get me an approved stamp!

[@Jmoneypoprocks]

that looks amazing sir!

[@pflick13]

I didn't see bacon in the title, Dry aged will do! Bring it on...

[@matteodeef]

I love smash burgers, expecially when you dry-age them. Amazing job!

[@allthingsbbq]

Thanks for watching!

[@jackiejanetm]

Great video!

[@brennanmaynard4237]

“It’s not classic like American, but it’s classic…like Havarti” 🤭💀 I love it.

[@hidayatyusof5067]

What a cinematic video. Thanks for sharing the recipe 👍🏾💕

[@allthingsbbq]

Thanks for watching!

[@jt22420]

I piece of me died inside watching that beautiful steak get ground up lol. But this recipe looks amazing. Gotta try it!

[@Dan24943]

Oh hell yea this is one of your better videos recently

[@allthingsbbq]

Thanks for watching!

[@jacobheflin9741]

Yeah imma need 10 sent to me ASAP!!!

[@allthingsbbq]

Thanks for watching!

[@walterkopriva9735]

Thank you American Cattle raisers! Beef, it’s what’s for supper

[@brianferrell7709]

What kind of paper is best for the wrap? Love the videos and all your recipes, I use them often!

[@addisoncarver1392]

Thank you Chef Tom

[@allthingsbbq]

You are very welcome! Thanks for being part of our community!

[@bhughes9258]

Home run!!

[@danielsigala9324]

Can’t wait to try this recipe!

[@allthingsbbq]

Thanks for watching!

[@MGibler1]

What a great video !!

[@allthingsbbq]

That was a great recipe! Glad you enjoyed it and thanks for watching!

[@joshualaird5303]

I'm digging this burger kick your on...

[@dwaynewladyka577]

Tons of great flavours in that burger. Cheers! ✌️

[@allthingsbbq]

Thanks for watching!

[@haveanothergreatday]

Good support your community and the burglary fabulous I want to try one I got to make it up my own but I have a good job bro

[@ericduval1235]

Magician !!

[@allthingsbbq]

Thanks for watching!

[@ericosnes9371]

Absolutely decadent! ☺️

[@painkiller3432]

That looks incredible....😍 Greetings from Germany

[@allthingsbbq]

Thanks for watching!

[@jimmiemeeks9795]

Hey I appreciate ya learn so much keep it up brother

[@allthingsbbq]

Thanks for watching!

[@NYJWR07]

Good god those look delicious I didn't know you could grind/eat the ground rind of a dry aged Steak

[@grlmgor]

Your not but if your grinding it up and mixing it with fresh beef you should be ok. Also the hard rich black outer pellicle has been cut off already.

[@Mustardknuckles]

Excellent!!

[@allthingsbbq]

Glad you like it! Thanks for watching.

[@malcolmdean6899]

Awesome channel. I tend to favor some Kentucky style bourbon bbq recipes. Could you put together a mutton or lamb recipe? Thanks.

[@allthingsbbq]

Here's a link to several lamb recipes we've done over the years - www.youtube.com/@allthingsbbq/search?query=lamb. Thanks for watching!

[@multipreach2674]

Hell yes.

[@dansklrvids7303]

Source for those squares of paper? Great video.

[@blueenglishstaffybreeder6956]

That looks totally amazing, love havarti on a burger along with Swiss

[@allthingsbbq]

Thanks for watching!

[@alans6767]

Great looking burger!🍔

[@allthingsbbq]

Thanks for watching!

[@sms9106]

WOW!

[@TheJrschaefer]

Only critique, since this is the internet, seasoning both sides of thin patty. Prob only needed one side.

[@kennybaumann2117]

I think since he used a grinder to make it more of a powder may explain why both sides get a dusting.

[@laurengriffin2225]

You always rock it!

[@allthingsbbq]

Thanks for watching!

[@olensis]

luv u. best show

[@allthingsbbq]

Thanks for watching!

[@somedude0505]

Im going to have to rethink my traditional smash burgers. Nothing wrong with them, but it would be a tastee experiment to take them a step up.

[@corylandmark6752]

Just picked up the grill grate for my ys640 last week. Is it possible to make smash burgers like this on the underside of the grates maybe?

[@eitanminkovsky9433]

Mistakes were made... oh god why am i watching it when i am hungry !?

[@bday318877]

No one can make a $200 burger without using wagyu! Chef Tom: Hold my beer..

[@bigfoot286]

This looks amazing, and I’m gonna have to try it soon. I feel I have reached the pinnacle of the standard smash burger and have wanted to try an upgraded version and this looks like a great place to start. Question about the roasted garlic, when ever I’ve done it I peel prior to cooking, is there any benefit to not doing that like you did here?

[@knrst9061]

Helps it not to burn ;)

[@drewgalbraith4499]

It allows it to steam in its “paper” which allows you to take the roasting to the next level of caramelization without risking burning the garlic, it’s the traditional way of roasting garlic

[@markthomasstopani8516]

How many times do you practice your recipes?

[@ganjajohn5748]

F** yeah!!

[@Burritosarebetterthantacos]

Dry aged beef in this climate. Cant imagine😂

[@RazDaz74]

Fkn GREATIST THANG YOUVE EVER MADE!!!! 😤 🤪 🙄

[@josephrose9226]

I’d eat the Hell out of 3 or 4 of them! Awesome job, Chef Tom!

[@allthingsbbq]

Thanks for watching!

[@fkdob2000]

I would love an egg 🥚 on this

[@paullmight42]

whoa momma

[@Bertavious87]

The stamp lol #approved

[@bigdave2073]

Jesus Christ, chef 😋🍔

[@BradleyFitzhenry]

Chef, what griddle surface temp do you recommend for these?