How to Smash Burgers Like a Pro

[@pem5034]

Are there burgers that AREN'T smashed? If a burger isn't smashed, it's a meatball.

[@cookingwithbigcat]

A burger that's not smashed is a burger, a meatball that is not smashed is a meatball. A meatball that is smashed is a S M A S H B U R G E R, yeah!!! 🍔🍔🍔

[@gharv1313]

Nice comparison Mike! This was a fun one and totally agree the Reynold wrap is the way! Awesome video , cheers brother 🍻🍻

[@cookingwithbigcat]

Thanks Bat, cheers brother!!

[@DS-xl1ro]

Glad to see you are back. Always enjoy your vids. Keep 'em coming. Your SBs are thicker than most. I like that type of SB. I don't want to eat a crispy, overcooked, dry Smashburger. FYI, if you heat your burger smasher on the griddle, the meat won't stick to it. Alternatively, , if you give a slight press on the meat when it's put on the griddle and then turn the patty over in a few seconds, and smash it, it should not stick to the smasher.

[@cookingwithbigcat]

Thanks for the input, appreciate you!!

[@bobsaul4568]

I’ve found that doing a quarter turn while you press helps keep the meet from sticking, too

[@cookingwithbigcat]

Second comment about the turn/twist while you press...

[@chefbrooklyn5140]

What's up, Big Cat Burgers 🍔 looks delicious, I'm glad your back making videos

[@cookingwithbigcat]

Thanks Chef, glad to be back!!

[@4seasonsbbq]

Great comparison video, Mike. Parchment paper has always been my go-to, but I might have to try out that Reynolds wrap nonstick. I've seen so many other people say their way is the best, but it looks like Parchment and Reynolds are the only way to go. 👍👍

[@cookingwithbigcat]

Thanks brother, give it a try!!

[@brunoloiselle2710]

Hey Big Cat! I use the aluminum sheets, as I too have experimented with those.GRIDDLE ON DUDE.

[@cookingwithbigcat]

Thanks Bruno!!

[@TheGOF]

I have a round stainless press and have never had it stick. 2 years and counting. I don’t preheat, just give it a slight twist when pressing. Don’t know what I'm doing different except for a little twist while pressing.

[@cookingwithbigcat]

Maybe I need to try the twist. Thanks for the input!!

[@NormanMcGregor]

Nice!!

[@cookingwithbigcat]

Thanks Norman, appreciate you brother!!

[@Followeroftheway1886]

I'm struggling to get that crust not sure what I'm doing wrong. I use 80 20 beef. I let the pan get real hot. I use a black stone grill which I coat with oil as it heats. But the meat won't stick to the pan when I smash it. Please help.

[@cookingwithbigcat]

Hi there, thanks for watching. Make sure when you make your meatballs not to pack them too tightly, they should be lightly packed so after you smash them (and hold for 10 seconds) the juices will come up the top as it cooks (like a pancake). When you see the outer edge of the burger start to get brown, that's when you scrape underneath with a spatula and flip them. It sounds like you are flipping them too soon. Check out this video I did (over 1 million views) and I go into detail how to get a good sear. Hope this helps... kzbin.info/www/bejne/bWbInWVrr86mrc0

[@OnAirVoice]

So, why doesn’t someone make a non-stick press?

[@cookingwithbigcat]

I think you're on to something!!!

[@eddyclow]

Put balls on griddle For around 20 seconds flip the ball then won’t stick on Burger press no need for parchment paper.

[@cookingwithbigcat]

I like it!!! Thanks for stopping by