Top 10 Smash Burger Mistakes for Beginner Griddlers

[@JohnnyBrunet]

For more griddle tips, tricks, and recipes check out my ebook: bit.ly/Griddle-Ebook

[@mrmoe967]

Straight forward, to the point, no gratuitous mini videos, no crazy camera angles, just cooking! Which is what I watch for. If I want comedy, I'll watch the 3 stooges

[@JohnnyBrunet]

Thanks.

[@mozberg2191]

Right? Great video

[@tkldr]

But he’s hilarious!

[@timburton9514]

Or MSNBC

[@tufluxed3293]

Love how down to earth you are. Feels like I’m listening to a neighbour giving some good advice.

[@JohnnyBrunet]

Thanks! That's the cude I'm going for. I really appreciate you watching.

[@Jmoneypoprocks]

Great insight. I started making mine 3 oz and that changed everything to perfection.

[@JohnnyBrunet]

Thanks! Ya going smaller was a game changer for me as well.

[@willfriedrich2256]

Hi Johnny, I've been watching your channel for the past couple of months while contemplating buying a griddle. I bought a Blackstone 28XL, 28" with 3 burners. After seasoning it, my first cook were smash burgers. I made them In-N-Out style. They came out so good, my wife wanted them again the next night. So far, I have made breakfast, a ribeye steak, and chicken fried rice. I'm in the beginners learning curve and I will master this new griddle. Thank you for making informative videos that are entertaining!

[@JohnnyBrunet]

Hi Will thanks so much for watching my channel as you were making your decision. Congrats on the new griddle, I'm so happy to hear your wife enjoyed the smash burgers. That's too funny that she wanted you to make them again the next night lol. I've always said jokingly that the griddle will help your marraige lol. But seriously my wife loves that all the greases is now outside and not in the kitchen. I'm sure you'll master the griddle in no time. If you don't already have it I have a free griddle ebook and a newsletter that goes out every satruday with tips and tricks. Here is the link if you are interested. mailchi.mp/65f7c146d6d7/griddlebook

[@ChairmanOProductions]

I like how this isn't a standard top 10 list but more of a informative video on making a successful smash burger. I'm making some this weekend and this helps me out a great deal.

[@JohnnyBrunet]

Awesome! I'm so glad the video was informative and I hope your burgers turn out great!

[@mikedefalco7791]

I have done the In-N-Out burgers on my flattop. You spice, add mustard and then flip. Double double animal style is the best! Great video Johnny, thank you!

[@JohnnyBrunet]

That sounds good Mike.

These little tidbits of information learned over time and through trial and error are a shortcut for us. Thanks, much appreciated.

[@JohnnyBrunet]

You're welcome, thanks for watching.

[@mattsrebuy9201]

We got a blackstone for my birthday Sunday I followed this video tonight to make smash burgers they came out great I appreciate your videos it’s like talking to a friend who’s teaching me how to cook on this

[@JohnnyBrunet]

Awesome? Congrats on the new griddle and I'm so glad they came out well.

[@squirehaggard4749]

:39 “…it’s on sale a LOT and I’m really cheap…” I really liked the sincerity with which you said that. I subscribed.

[@JohnnyBrunet]

Thanks man just trying to be honest 🤣🤣🤣. I appreciate you subbing.

[@cakekomo]

Rewatching this. Great rewatchability (that’s a word I swear)!

[@F.E.A.R.L.E.S.S.79]

Best video I’ve seen. BlackStone hire this man.

[@JohnnyBrunet]

Thanks so much.

[@1EyeInTheSky]

Brother - I followed your instructions and the smash burgers turned out imperfectly perfect. I made 10 burgers from 2 pounds of 80/20 and they turned out fantastic! Not a single one left. My 14 year old eating machine had 6 and left us the rest. Made potato's as well that came out really good too. I am liking this griddle cooking a lot. Consider me subbed.

[@JohnnyBrunet]

That's awesome!!! Thank you so much for sharing this really makes my day. 6 smash burger wow!! Even for a 14 year old that is impressive. I'm so glad that your family liked it and I appreciate you subscribing.

[@yellowdrops5690]

Thanks Johnny. Your tips are 100000% accurate. I make them all the time and have perfected the technique. I might suggest you use/try MARTINS POTATO BUNS though. They're soft and perfect to top off the real deal from Shake Shack, Smash Burger, In-Out Burger etc. Give it a try. Good luck and enjoy!!!

[@JohnnyBrunet]

You're welcome. And I will look for that potato bun.

[@djjazzyjeff1232]

That video was a pleasure to watch, great stuff.

[@JohnnyBrunet]

Thanks, I really appreciate you watching it.

[@MrOffshore]

Great tips, I’ve been making great smash burgers for 4 years now…but I am always looking for tips and tricks to try new things…appreciate you posting this!

[@JohnnyBrunet]

You're very welcome. I appreciate you watching.

[@bookworm5708]

I’ve had my griddle for about 2 and a half years and still haven’t made smash burgers. The thoughts of messing up stops me from trying them. I haven’t made anything that cooks that fast. After watching this video, I think I’ll finally give them a try. I love how informative your videos are.

[@JohnnyBrunet]

Thanks I'm glad that you find the videos helpful. And yes you should definitely try some smash burgers.

[@oconnellbob]

Love it!!! You're back teaching us. Thanks for the great video.

[@paulgutzke348]

Johnny you the man. Just did 80 smash burgers for a family group this weekend. I second all your tips, it's what really makes burgers great. Another suggestion is if you are doing a large number of burgers use fresh not frozen beef. I did 60 3oz balls of fresh 80/20 and 20 balls of previously frozen beef. The fresh was much easier to work with. I will start using a salt and pepper dish fo seasoning great tip. Also a 6" stainless drywall taping knife has a great feel for flipping the burgers. Love your videos, thanks.

[@JohnnyBrunet]

That's a great suggestion about the fresh vs frozen thanks for sharing. And 80 smash burgers!!!!! You're basically opening up your own burger shop at that point lol.

[@HH-wm7yi]

what difference did you notice in fresh vs frozen

[@BretJackson-p5e]

6:30 Johnny I’m new to the griddle scene and your videos are on target! Thanks for sharing. Keep the content coming.

[@JohnnyBrunet]

Tha ks man I'm so glad you like them.

[@BrianLeposki]

Best griddle channel on YT

[@JohnnyBrunet]

Thank you so much Brian, I really appreciate that.

[@thefirmamentalist9922]

Definitely

[@dlhamilt]

Hey man - had to find this in my history so I could come back and give you the kudos you deserve. I've failed a couple times at smash burgers. Just didn't come out flavorful, thin and with the crunchy edges they were supposed to. Followed your tutorial.. I think the size/weight and griddle temp ended up being the most important.. but this time they came out delicious. Just perfect. Thanks for the advice. We'll be making burgers using this method, going forward.

[@JohnnyBrunet]

That's awesome man, thank you so much for taking time to come back and comment. I'm so glad I could help and appreciate you watching my video.

[@dannybarton940]

Hey Johnny! We had this bike rally down here in Kentucky over the weekend. I hosted a party for my club brothers who were in attendance (about 25) and introduced them to the smash burger on my Blackstone. I learned a lot! The bottom line is if you are feeding a bunch of people, the smash burger is the fastest and tastiest way to do it. They were a huge hit with my brothers!!

[@JohnnyBrunet]

That's awesome Danny sounds like a great time! Also 25 is a lot of burgers to crank out at once. Sounds like you were really working hard. I hope you stayed hydrated my friend.

[@DrJohn493]

All good tips for smashburgers on the griddle. But...my mom and dad would have had a fit if I'd left the fridge door open that long. I grew up in the 60s 😁. Thanks for the tips for this new griddle chef.

[@JohnnyBrunet]

🤣🤣🤣🤣 you're welcome.

[@Ivan99705]

Genius. Plain and simple, pure genius!!!

[@JohnnyBrunet]

Thanks.

[@paulredinger5830]

Wonderful details, well spoken, and easy to understand. Thank you for sharing brother.

[@JohnnyBrunet]

Glad you enjoyed it

[@Equint77]

Using the measuring cup is genius. Thank you. 👍

[@troy74hyo]

That transition and camera angel when you talked about putting them in the fridge was perfect lol

[@JohnnyBrunet]

😁😁😁 thanks buddy.

[@Chris-r5i8n]

Hey, I need to tell you that I almost did all the imperfections that you are talking about in your video. Once I saw your tips I tried them out and found the smashed burgers turned out much better. Thank you for the great tips and greetings from Germany

[@JohnnyBrunet]

Glad they helped you out!

[@brad_neal]

Bro... you should have a million subscribers. Love, love, love your channel!

[@JohnnyBrunet]

Tha k you Brad, I really appreciate you watching. Maybe one day I'll have a bunch of subs but I'm happy with what I got now.

[@Vod-Kaknockers]

"If you're too good for Hambuger Helper, then you got the wrong channel" 😂 Well said brother!

[@JohnnyBrunet]

😂😂😂

[@Vod-Kaknockers]

Just now made these. I added just a small dose of Worcestershire sauce in the burger. Fantastic tasting!

[@LauraYoung-vq4gp]

Johnny,,,,Thanks so much for making my life much easier with your videos !!! I got my Blackstone last summer and still very very much in the learning mode, I have watched a lot of videos and yours are the simplest and most informative I have seen, just doing things the easy way without a bunch of un-needed info, even the tips on temps, cleaning and such are the best !! Please keep the videos coming !!

[@JohnnyBrunet]

Hi Laura, I'm so glad to hear that my videos have been helpful. That's my goal to help new people learn the griddle. I hope you continue to make great meals this summer. That k you for the kind words.

[@richardschneider9098]

Everybody else can go home, these are the best tips out there.

[@JohnnyBrunet]

Thanks Richard I appreciate it buddy.

[@DanielSalazar-rd3cj]

Great tips! Just ordered my griddle and will follow your instructions. Thank you!

[@JohnnyBrunet]

You're welcome, congratulations on the new griddle.

[@rogerbrendabowman4808]

You can use a cast iron frying pan and make these in your kitchen. I eat all my burgers that way anymore I use a flat turner and use a heavy can of something to smash them. It works!!! Just turn your exhaust fan on, get your pan hot. It works. I wish I had one now!!!😊

[@powerofseven10]

Just got my griddle. I’ve been using your tips and tricks along the way. I’m looking forward to doing smash burgers with your advice

[@JohnnyBrunet]

Awesome! Congratulations on the new griddle and I hope the videos have been helpful.

[@karenreaves3650]

The measuring cup is a great idea.

[@lisawalter3615]

"Pinnch AND Gooo"...got it!😋 Great suggestions...TY!!

[@JohnnyBrunet]

You are so welcome!

[@Mr.Titanium1911]

Awesome video. I'll be using this guide next time I'm in the mood for smash burgers.

[@JohnnyBrunet]

Thanks I appreciate you watching.

[@ActualSighs]

Your fridge light stays on after you close the door.

[@marcballard6460]

Lmao

[@JohnnyBrunet]

🤣🤣🤣

[@Hammertime054]

😂😂😂😂👍🏻😎🏴󠁧󠁢󠁥󠁮󠁧󠁿

[@Swans_And_Ducks]

What?!

[@IsZomg]

wat

[@jimrinard1969]

Thanks, Johnny. I have made smash burgers many times but I have learned a few tricks after watching this.

[@JohnnyBrunet]

Glad I could help!

[@davidlockwood8136]

Thanks Johnny. Need to incorporate that trick of keeping them in refrigerator. Stay hydrated!

[@JohnnyBrunet]

You're welcome David.

[@nicholashale6620]

This just what I needed and they are ACTUAL TIPS!!!! Got right into it, too, no blah blah blah. Thanks!

[@JohnnyBrunet]

Thank Nick, I'm so glad that it was helpful.

[@padlnjones]

glad to see you didnt cheap out on the mayo! nice video, thx!

[@JohnnyBrunet]

Thanks! Ya I didn't cheap out this time but I've been known to get the cheap stuff every now and then.

[@originaldranksta6740]

I never thought to add the burger sauce during the cook. Im trying that today! Thanks Johnny!

[@JohnnyBrunet]

You're welcome.

[@pure9856]

The three ounces pattys is the golden advice

[@JohnnyBrunet]

Ya it changed my smash burger world. I always wanted more meat and then someone was like. Just double up the patties 🤦‍♂️. Can't believe I didn't think if it lol.

[@John_Redcorn_]

It depends on how much you smash them. I can take a 4oz patty and smash it just as thin as a 3oz patty. Itll just be a little bit bigger in diameter

[@Fbarts]

2 1/2 oz.....

[@leeball4]

@@Fbarts Same, I cut my pound of ground beef into 1/6's (~2.5 oz) then make doubles, I tell my guests I'm making 1/3 lb burgers then let them argue over whether a 1/3 is bigger than 1/4 😂

[@fv1291]

That extra ounce is water, not meat?

[@markworth7167]

Great tips. Thanks Johnny!

[@JohnnyBrunet]

Any time!

[@stormgsi911]

Love this guide. Super helpful and humorous.

[@JohnnyBrunet]

Glad you enjoyed it!

[@lamarr-neely-azrealtor]

Great tips! I see exactly where I have been messing up.

[@JohnnyBrunet]

Glad I could help! I give weekly tips in my griddle newsletter. If you're interested here's a link to sign up. Thanks so much for watching. mailchi.mp/65f7c146d6d7/griddlebook

[@Maplenr]

Making smashers tomorrow, looking forward to using some of the tips.

[@JohnnyBrunet]

Sorry for the delay, I hope they turned out great.

[@claudiag.2055]

I bake my own buns and they're big in diameter, so 4 oz smashburger balls flatten out perfectly to fit the buns. 80/20 for the win for sure and yeah, cooked some yesterday, absolutely delicious! Thank you for the tips!

[@JohnnyBrunet]

Bake your own buns that's awesome! Thanks for watching.

[@maritaeir]

This is really helpful! Thank you for a great video on how to smash burgers to perfection. Much love from Sweden.

[@JohnnyBrunet]

You're welcome man, thanks for watching all the way over in Sweden. What brand of griddle can you get there?

[@maritaeir]

@@JohnnyBrunet There are so many brands on the market. So there is something for everyone. Here in Sweden something called a "stekhäll" is a thing at the moment. Like a big and curved kind of flat wok made of cast iron over burners or open flame. I don't know if there is a word for it in english. But it is good for all kind of cooking, smashing burgers works very well. (I'm sorry, English isn't my first language)

[@JohnnyBrunet]

@@maritaeir no need to apologize it understood everything and thank you for taking time to write a response in English. The "stekhall" sounds really cool. I'm going to look it up. Thanks for the reply and thanks again for watching. I was just curious because someone was watching in Germany and they said they couldn't get any resonably priced flat top griddles. I appreciate the feedback.

[@unknowncomic4107]

If anyone new is trying this and you have difficulty with the spatula sticking to the meat and pulling it up, then there are two things going on. 1) the grill top is not hot enough and the Maillard process is not kicking in, 2) put the flat side of the spatula on the grill for a few seconds and heat it up.

[@shokranaltman3404]

Great video your advice got me to the next level on my smashburger thanks for the tips worked out well easy and simple

[@JohnnyBrunet]

Awesome!! I'm so glad that the tips helped.

[@scooter5940]

Teenage sons were bugging me to make these so I watched this video and cooked for 7. I used a press and parchment, and I probably could have pressed a few of them a little thinner, but……they were excellent even on the first try! Truth be told, I got so excited I forgot to season them (so they will be even better next time) although bacon and the cheese added a little salt. Could not find 80/20 that particular day at Costco, so made some balls with 85/15 and some with Wagyu. Your tips were great, especially the ball size and the high temps on the griddle. Thanks!

[@JohnnyBrunet]

Lol I've forgot to season them more than once. I'm so used to seasoning meat before I put it in a grill or griddle that the change in procedure throws me . I'm so glad these turned out well and you were able to make a great meal for your boys.

[@jameshuss1828]

Nice tips sir !. I will definitely try that !. Thank you so much for all you do !. We ALL APPRECIATE IT !

[@JohnnyBrunet]

You are very welcome

[@IndyGuy65]

Amen Johnny on 80/20 burger. The last time I used 70/30 was before I had a griddle and it produced so much grease I thought my kitchen would catch on fire! I never buy that now.

[@markennes5208]

Really good spot-on tips. One of the best smashburger vids on youtube. I like the delay on the salt thing. Very few understand the benefit of applying the salt late in the cook!

[@JohnnyBrunet]

Thanks so much Mark. I appreciate you watching brother.

[@Lyckosam]

Bra Tips, för en Nybörjare som mej😉 Har Aldrig gjort dem Själv Än. Men jag måste våga prova nu 🤗👍🇸🇪

[@BadBillyJack]

That was great, i'm gonna check out this video on my screen now then.

[@SaulRights]

Damn dude, almost 100k subscribers! Nice job

[@JohnnyBrunet]

Thanks man! Ya I'm very lucky, can't believe I'm almost there.

[@Hammertime054]

Sounds bloody marvellous mate👍🏻👍🏻👍🏻😎🏴󠁧󠁢󠁥󠁮󠁧󠁿

[@JohnnyBrunet]

Thanks man!

[@Sunnyday069]

You have to order fried mustard at In-N-Out. Traditionally comes with pickles too without asking. Previous INO cook here. “Ah, taking you back to your INO days” when I asked for my BS. Got it up and running last week, used it almost everyday and I’m doing these tonight! I appreciate your tips!

[@JohnnyBrunet]

Awesome man! Thanks for all the tips from someone who knows. Congratulations on the new griddle. I got mine for the exact same reason. I worked at Bob Evans and wanted to bring back memories without actually working a full shift ont the line lol. I appreciate you watching buddy.

[@brettamerritt]

Great video, made me want burgers tonight. You gotta try smashing the burger ahead of time in a tortilla press. Perfectly flat and plenty of time to season them.

[@JohnnyBrunet]

Ya give that a try. Ive always wanted a tortilla press, this will give me a reason to get one.

[@melaneymattson3733]

Perfect video Johnny! I've been doing a lot of it wrong. Now this is my only go-to for how to do smash burgers!! Melaney from SoCal

[@JohnnyBrunet]

Thanks Melanie!

[@dozer101308]

I enjoy your videos. We use grass fed beef from a local farmer and its usually 90/10. I throw a stick of butter down and cook my smash burgers in that. Makes a mess, but they don't dry out. If I get ground beef at K-Roger, I go with the 80/20 and far less butter. I'm going to try adding the sauce during the cook.

[@crungefactory]

Butter burns at 350 degrees...

[@LisaMagoulas]

Great tips Johnny. Thank you so much. Always enjoy watching your videos. And love the email with all the different sauces. Cheers.

[@JohnnyBrunet]

Thanks Lisa! I'm glad you're enjoying the emails as well.

[@katiec.102]

My first smashburgers were a success! Two happy accidents: I made them a little too big and tried to make all 12 at once, which made using my bacon press a problem. Oh, and they cooked so fast that I forgot to add the salt and pepper. I got nothing but compliments. Looking forward to upping my smashburger game.

[@JohnnyBrunet]

I'm so happy to hear that Katie!!! I've forgot the salt and pepoer numerous times as well because they cook so fast lol. I'm sure the more you do them the better you will get and pretty soon your family will be asking for them every week!

[@fury210]

Another great video, thanks. And I’m going to try making some burger sauce tomorrow. 👍🏻

[@JohnnyBrunet]

Awesome, I hope it turns out great.

[@trcass1]

great segment sir. appreciate the tips.

[@JohnnyBrunet]

You're welcome, I appreciate you watching.

[@joe62845]

ooo I like the 1/3 measuring cup idea. I made smash burgers for the first time and the sizes were all over the place lol. I also messed up with cook order. I toasted the buns last lol. I did cook my onions first though.

[@JohnnyBrunet]

Ya definitely try the measuring cup, it works well for me.

[@dwightlightning4697]

Love your videos, keep up the good work

[@JohnnyBrunet]

Thanks so much Dwight, I appreciate you watching.

[@imnitguy]

Love your videos Johnny. Wish you lived next door, I'd get the beer (and would be happy to taste test!)

[@JohnnyBrunet]

Tha ks man, I wish you were close too I'll always exchange food for beer lol.

[@teslarex]

Great tips with reasoning.

[@JohnnyBrunet]

Thanks!

[@frankcanha]

Thanks, you da man! Great tips, can’t wait to try this! 😎👍

[@stevemerril3086]

Good info... and entertaining as well... thank you!

[@JohnnyBrunet]

Glad you enjoyed it!

[@rtaylor61]

A good sear, Lawry's Lemon Pepper, American Cheese and the right bread to patty ratio. Grill the onions, toast the bun to get that brown outer edge. Makes an amazing burger.

[@JohnnyBrunet]

That sounds amazing.

[@skismosis]

i use 85/15 it seems to cook up with an excellent crust as well as enough juicy ness to make a perfect burger.

[@scooter5940]

Worked well for me, too - could not find 80/20 that day.

[@poughquagpops3379]

I get 6 balls from a pound, roughly 2.5 ounces each (75 grams), and my sandwich is always 2 patties each. Don't forget to really press the edges thin all around when you do the smash so the edges crisp up nice. I always use a slice of parchment when I do the smash as Johnny did here. And a burger press is likely the best option.....most spatulas just aren't strong enough to properly smash a ball without bending. Or lay your spatula flat on the ball and use a wood spoon to help press/smash your spatula so you avoid bending it. Best tips are a super hot surface and also preparing your buns & condiments before throwing the patties on the griddle. I like the S & P premixed too. Speed is important because they really do cook fast with a really hot griddle. Nice job Johnny.

[@JohnnyBrunet]

Oh ya you always gotta go double patties. Thanks for watching and for all the other good tips.

[@seanderrig4022]

I did turkey smash burgers last week! They were great!

[@JohnnyBrunet]

I've never tried those, I'll have to do that some time.

[@nathanddrews]

I still haven't had great luck with the ball method, so I just take one pound at a time and pre-flatten, pre-season, and pre-cut it into 6 pieces all on a piece of parchment paper. Then I flip the whole sheet onto the griddle at once and keep pressing them down until it's time to flip, add cheese, and remove. I made 24 burgers for a party last weekend using this method and everyone flipped out at how good it was. A few more little tweaks and I think I'll never have to worry about "meat balls" again. :D Thanks to you and your emphasis on *timing*, I've really become a very good amateur griddle cook, despite not really following any recipes.

[@JohnnyBrunet]

That sounds like a good method as well Nathan, whatever works for you. I'm glad my comments about timing have really helped you. Thank you so much for watching.

[@vikingrbeerdserkr8406]

Just don't call them smashburgers because they aint lol but Whatever works a good burger is a good burger!

[@nathanddrews]

@@vikingrbeerdserkr8406 They're still smashburgers.

[@vikingrbeerdserkr8406]

@@nathanddrews no they're not. You are just making normal thin patties. Smash burgers Must be balls smashed in a hot pan. Go watch some Burger Scholar sessions with George Motz.

[@nathanddrews]

@@vikingrbeerdserkr8406 False.

[@ToddB1]

Great tips Johnny.

[@NotFamousReal]

Great tips. I've tried a few times on the Blackstone and they just haven't been right. Hoping to fix that and make them amazing this Summer!

[@JohnnyBrunet]

Thanks, I hope this helps you out next time too.

[@JOHNDOE-gl2ic]

Great advice about the meat. Another thing is that the buns need to be toasted with the meat grease from the previous burger. As you say, the bun need to be mostly toasted prior to the meat going on. When you flip the meat then it the to bun on the meat patty. The bun should be toasted almost black and crunchy. It will soften a bit while the patty finishes cooking. The bun will be shiny and hot as heck.

[@JohnnyBrunet]

Ya that's a good point about toasting the bun in the hamburger grease. That will add a ton of flavor.

[@vikingrbeerdserkr8406]

Unless making oklahoma onion burgers. No toasting required!

[@alonzovillarreal4666]

Actually I’ve had great luck with 70/30 as well as 80/20. I use a kitchen scale and make 2.5 0z since I saw that Freddy’s uses 2 oz. Agreed on the overpack. Especially if you grind your own beef, do not make meatballs and smash them lol. Always great videos Johnny! 🔥

[@harddocs]

Small town - 3 grocers - I use the available 73/27 vs 80/20 for smash, pub burgers & taco meat - 80/20 for meatloaf.

[@JohnnyBrunet]

Tha ks guys I appreciate the tips. And 2.5 might be the perfect size. I've never done them that small but I will have to try.

[@vikingrbeerdserkr8406]

75/25 to 70/30 is my go too as well, the rule is just never less than 80/20 I just wouldn't go over 70/30

[@DanLimbach]

For smashing, a small-ish cast iron pan works great. Nice weight, wide bottom. Put parchment paper over the ball of meat before you smash it to prevent sticking. You will bet an even smash that is the proper thickness. If you salt the meat before you put it in the fridge it will take out some of the water on the surface, and will provide more taste to the meat. You can still season a bit while it is cooking.

[@JohnnyBrunet]

Good idea with the cast iron pan. I've never salted before going in the fridge. I'm going to give that a try. Thanks.

[@garyhostetler3800]

Great tip about chilling the not meatballs before cooking

[@JohnnyBrunet]

Thanks Gary.

[@daleley7645]

Great tips! Did them tonight, had big honkin sourdough buns (on sale) so I had to make the burgers bigger.

[@JohnnyBrunet]

Mmmm sourdough!!

[@scottputnam3210]

finally, someone that drinks decent beer!

[@BiggernoksBBQ]

thx for the video. greetings from germany!

[@JohnnyBrunet]

You're welcome! Thanks so much for watching.

[@Shyguy71588]

Very informative thanks

[@JohnnyBrunet]

You're welcome, thanks for watching.

[@charleswunder4205]

Excellent beer choice

[@JohnnyBrunet]

Tha ks Charles.

[@edmundgonzalez8731]

Had to subscribe once I saw the Big Green Egg in the background.

[@JohnnyBrunet]

Thanks!

[@jmixzin]

I made smashed burgers today on my 3 in 1 cuisanart! Came Out perfecto!

[@JohnnyBrunet]

Fantastic!

[@Wonderscope1]

I tried smash burger last week and I made mistakes that I realized later and this video addressed all of them , I wish I watched it before lol I am going to try again

[@JohnnyBrunet]

That just means you'll be ready to go next time man. At the end of the day it's always still a burger and you can't go wrong with that. I"m sure you're next ones will turn out amazing. thanks for watching.

[@Wonderscope1]

@@JohnnyBrunet I actually tried tonight and it was great. Thanks for great video

[@JohnnyBrunet]

@@Wonderscope1 awesome!

[@hei_zen]

3 ounces is about 85 grams, for anyone curios those patties look delicious btw 🤤 looking forward to using the tip with the burger sauce directly on the meat.

[@JohnnyBrunet]

Thanks man, I appreciate you watching.

[@rb239rtr]

I had a food trailer, we did 3x 1.5 oz balls. 80/20, although I believe our butcher delivered 75/25. We would break a bevel edge spatula every second season or so. These burgers were hot, tasted so good. Simple condiments- mustard ketchup and mayonaisse. Onions and pickled jalepenos. Lawrys seasoned salt. Canadian cheese (same stuff as American cheese). Toasted bun.

[@JohnnyBrunet]

That's the way to do it!! So simple and so delicious. I bet your food trailer did pretty well.

[@melaneymattson3733]

Yes, you can get a mustard burger at In-n-Out. They grill it with the mustard on it, Melaney from SoCal where In-n-Out is the King!!

[@JohnnyBrunet]

Awesome! I thought I had seen that but wasn't sure. Thanks for confirming.

[@rosshall641]

I love that old diner technology because that was the best😊😊

[@JohnnyBrunet]

Sure was Ross

[@DoritosResidue]

I use a a wide spatula with the burger press on top and twist . I use a piece of foil so it doest stick and works great. I agree with the temp 500 or more

[@JohnnyBrunet]

That's a good technique. I'll give it a try with the foil.