Making SmashBurgers on my Blackstone! Quick and easy tips and tricks for the perfect cheeseburgers!

Hi everyone!! Sorry for not uploading Blackstone content but hopefully today’s video makes up for it! We’re making everyone’s favorite Blackstone food. Yup you guessed it... SMASH BURGERS!!
In this video I share my method of making this type of burger. There’s a lot of videos on KZbin about this topic but hopefully this one is unique and covers some things other videos miss. Also, its easy to make one or two burgers on a huge 36” Blackstone but in this video we’re making 6 huge 5 oz patties on a 22” Blackstone. It’s very possible, just need to be a little efficient in your preparation. In fact I’ve made up to 9 patties on the 22”. Don’t be afraid, it’s possible!!!
Also if you enjoyed this video don’t forget to like and comment below. If you really really enjoyed this video then please subscribe to our channel and we’ll create more Blackstone content for your enjoyment!!
And lastly, we welcome feedback! We’re always looking to learn New tips and tricks so if any of you have any pointers you’d like to share feel free!! I’m not an expert by any means and I’m always open to learning new ideas!!
Enjoy!!
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Recipe uses
5 Oz 80/20 ground Chuck
Salt, pepper, garlic powder, onion powder (2:2:1:1 ratio)
Brioche buns
Salted butter
Kraft American cheese slices

[@finnmcmenimen3041]

Hello I’m a chef, I like your method of placing the top bun on the burger while it’s still on the flattop. I have a piece of advice for your bun toasting method, I have two bun toasting methods, one, I put 4x as much butter on the flattop as you did. Second method, I use zero butter or oil, make sure the flattop is clean as a whistle, and in one smooth motion, put the bun on the flattop and apply gentle pressure with your hand for 5 seconds, this ensures that the entire surface of the bun is toasted evenly.

[@CookwithRon]

Thank you so much . Will try that next time 👍

[@GrimeBot-io7ho]

I don't understand. You say you use 4x the butter on the flat-top, then you say use zero butter or oil and a clean flat-top. If you're gonna hand out advice that nobody asked for (which, for the record, is a dick move) at least don't contradict yourself.

[@Kungen1337]

@@GrimeBot-io7ho he said its two methods, one with much more butter and the second one with zero butter.

[@CookwithRon]

@@GrimeBot-io7ho thank you for that hahahaha but there is always people who come and make these types of comments and they have no videos to show their skills . I might not be as professional as them but I don’t claim to be. I’m just hearing teaching MY METHOD and hoping general public can use and enjoy a nice burger easily done 🍔😋 and to be honest I get way more nice comments than a few bad ones and that’s the reason I do what I do. Just like the one you left for me. Thank you 🙏

[@EnglishPoolandSnooker]

@@CookwithRon great detailed tutorial thanks. Everyone (pro or not) has their preferred method and the burgers you produced looked great.

[@durial702]

If you smash paper thin you need smaller balls of beef to avoid the pitfalls you mentioned around 2:30. 2-2.5oz is the sweet spot. Double stack 2oz smashburgers (4oz total) are my favorite.

[@glorymanheretosleep]

Not to mention he burned mostly everything he did.

[@SwampDweller67]

@@glorymanheretosleep not to mention you should post your own video.

[@glorymanheretosleep]

@@SwampDweller67 You mad, yo?

[@SwampDweller67]

@@glorymanheretosleep Nah, just pointing out that if you can do better, post your own video on how it's done, "yo".

[@derheglmeier]

@@glorymanheretosleep bruh

[@bloozedaddy]

Clarified butter or beef talow. Regular butter burns at high heat. If you like the nutty overtone it's fine but if you're just looking to make it nonstick with butter flavor you go clarified so the milk solids don't burn. Bacon fat also is a nice mix-in. 👍 Also.. Your buns will have a more consistent toast instead of mostly edge if you lightly butter the bun instead of putting the butter on the grill because buns generally aren't perfectly flat. Push down on them slightly after a few seconds. Nice approach on everything else. I agree on not going too thin... 3-4 ounces tops

[@solarpony]

Too much common sense!

[@matthill2957]

Thanks for the tips

[@jonmo2694]

Yeah, my wife did that and had flat buns

[@JimGeigerMusic]

Anal retentive chef

[@darrellengel2971]

Buttered flavored crisco !!!

[@leosalas41ify]

Great job, finally a normal burger with easy seasoning/process. Can't wait to try it.

[@CookwithRon]

Yes please try and let me know what you think. I also have another video where I show how I dress the burger 🍔. Enjoy

[@billyzee261]

The Biden dumb puppet is making it way harder to enjoy burgers like these.

[@jocelynedelaney7679]

I would of done it with print side up

[@pmg0316]

Totally agree👍🏼

[@the_bueno]

I think the only thing I would reconsider is using waxed paper on heat because of the tendency for the wax paper to melt or chip. Parchment paper may be more suitable for this purpose since it is more heat resistant. Otherwise wonderful video

[@shysgarage2405]

The biggest thing I learned about my grill was to get a stainless steel cookie cooling rack to put on one side of the grill. I cook my burgers first along with some bacon or beef bacon. Then when they are close to done I put them on the rack to finish, add cheese to melt and stay warm. Then I will clean off the grill, then toast the buns. Once done toasting then I build my burgers while the buns are hot off the grill...

[@CookwithRon]

Thank you 🙏

[@matthill2957]

I like Blackstones warming rack best. Its adjustable. You can put on tbe griddle or 4 inches off the top and it can extend the length of the griddle or fir my 28 inch blackstone perfectly without extensions

[@ProdByZVY]

Buns have to be last !! Don’t want a crunchy bun

[@sandojay1221]

I love the realist and simplistic vibe you have going on like these recipes are easy for dads to make which is perfect for me lol

[@CookwithRon]

Hahahahaha definitely that’s the point. Easy for everyday quick cooking but also delicious 😋. Make sure to share with all the dads you know 👌🍔

[@Byrdro]

No doubt! Well said.

[@CookwithRon]

@@Byrdro thank you for the comment and support

[@cuivre2004]

I agree. Too many people tend to over-complicate things to make themself look like a the anal retentive chef from the old SNL sketch.

[@randyferguson2782]

You don’t know how to cook. Give it up already.

[@dmfamzo]

What kinda magical parch paper was that?! I've never seen something like it. Used several times and somehow stayed squeaky clean! 🤩

[@The_Good_Life_starts_today]

Simple video, thanks! Because of the sugar content, brioche buns will toast twice as fast. I personally use bacon grease (or tallow) to sauté mushrooms/onions. One last note is to add seasoning to the meat prior to rolling into balls. If you like spicy, add some minced jalapeno!

[@CookwithRon]

Thank you so much for the tips 👍👍👍🍔👌

[@vickimoore7646]

Love the tip about waiting for the juices to bubble up before flipping the burger. Im a new Blackstone owner...its still in my car. Trying to learn before firing it up.

[@CookwithRon]

Good luck and you will love it

[@pcprincipal345]

Just started making my smash burgers since we don't have back yards here and just got my iron pan, which is not very popular here also. I will definitely go with your gentle press technique because that's what I did the second time and those burgers were much better than the others. And I love the seasoning, I have all the spices except onion, will definitely try that too. Greetings from Turkey

[@CookwithRon]

Hey buddy thanks for the comment. Let me know how it comes out . 🍔👌

[@theinudemon]

Yep, that is fine!

[@Mickcotton]

I firmly believe that the top bun goes right on the cheese ✅. Bottom bun gets Spread ,Lettuce & Grilled Onions. But over all Perfect. Thank You So Much 😊

[@CookwithRon]

I have other videos that shows how I like to dress my burgers . Check them out . Thanks for sharing

[@Mickcotton]

@@CookwithRon ok 👍 Thanks 🙏

[@Chevy-hw6lw]

Excellent. I think you have some great tips for efficiency. Id say number one enemy is the clock with this . One tip, that might benefit is to not put that bun on the top right away like that. Then, in that 2 minute or more span of time the grease and butter from the burger will make that side of the bun soggy. Instead put the patties with cheese on a seperate ceramic plate until the very last second to put that bun on the patty.

[@CookwithRon]

Thank you 🙏 I hope you make and enjoy these

[@GM-dh5xi]

Great job! I liked the poking holes idea. Releases air pockets and great indicator for flipping. My mouth was watering the entire video. Love my Blackstone!

[@CookwithRon]

Thank you. These burgers are truly mouthwatering and so amazing. My wife is not a big meat eater and she will have two of these burgers easy 😛

[@CookwithRon]

Thank you. These burgers come out so amazing. Try and let me know

[@dottyoneill8278]

likeeee

[@brucehammond295]

I like your bun toasting technique and the piercing the burger to allow those air pockets to cook properly. Great job and very easy to follow!

[@CookwithRon]

Thank you 🙏 please let me know how ur burgers come out once try the method 🍔👌

[@saghair88]

I toast the buns at very beginning before the grill gets very hot to pre invent the butter burning. I turn the grill on and when it just starts to warm up I put the butter and toast the buns this way the buns will be gold and nice.

[@tinkerbell2882]

One piece of advice for you or anyone who wants to take it and i am not a chef i just cook n been cooking for years i suggest you toast the bread first without anything this method will not soggy up after u add any sauce Thank you😂😂😂 Also another method toast breads on there outter side first turn the skillet on once skillet bearly just hot add ur sauce like mayo flip them toaste them n flip again n add mayo yumm

[@CookwithRon]

Thank you will try that next time

[@taylorc4484]

Just cook this for me and my lady… now I got a brisket going in the oven low and slow for 5 hours… was very tasty. Followed your advice step by step.. thanks !

[@CookwithRon]

That’s awesome thank you so much . Enjoy it with your lady 😋🍔

[@taylorc4484]

@@CookwithRon awesome thanks again man

[@jeromea9786]

Thanks for the tip on cooking burgers. I didn’t know about putting holes to see bubbles as an indicator to flip it. Thanks!

[@CookwithRon]

I hope you enjoy these delicious burgers

[@dazyjayne1]

The best step I've learned about smash burgers, is wrapping them then stick in warm oven for a few minutes. It gives everything a chance to meld and really adds a special something to the flavor of the burgers. Very important step imo. 🥰

[@ericg649]

Awesome video!!!! I just bought a griddle and can’t wait to dive in. I think I’ll probably add all patties at the same time, season and so on but to each their own. Thanks for sharing!!!!!

[@CookwithRon]

Update us how it goes. Enjoy it . I’m sure u will love it

[@droningharry]

Great video! We like our Burgers thicker as well so this was a quick way to cook them. I also have a 22 inch Blackstone Adventure so I'm ready for this cold Iowa winter to be over to season it and start cooking outside again! This will be my first cook.

[@CookwithRon]

I have to say I am guilty of freezing myself to death for food lol 😂 glad you are enjoying the channel . Let me know what you think when you give these a try

[@droningharry]

@@CookwithRon I will I like the channel do you do most of your Grillen on the 22 Blackstone?

[@shamarfailey7153]

Uu8

[@scottrose5922]

I just picked up the griddle from Sam's "members mark" I cooked breakfast sausage, bacon and eggs on the break in. Now smash burgers are next. Thank you for the video, perfect

[@CookwithRon]

Yes try it and let me know how you like it. I can eat these burgers all day lol

[@bvoyles74]

Hope u seasoned it first

[@user-rp1vu1gk5u]

just received my 22 blackstone. great tips.

[@drakepristash]

I have never cooked a burger in my life but when I start cooking burgers, I will make sure to do it this way. Thanks!

[@CookwithRon]

Let me know how u like it when u do 😄🍔👌

[@frankiec5570]

I mean you just made a normal burger which looks delicious btw. Real smash burgers are smashed down twice as much. You will see the griddle thru parts of the meat. And there is reason for that. The cheese will hold it together and you usually make doubles because of the thinness of the patty after smashing it. The whole point is to get a crust on the meat. Good job on these, but technically, it’s just a normal burger. You’re not getting the full Maillard reaction on these.

[@CookwithRon]

Yea true since this video I have tried even smashing them more but honesty these ones were way juicier and tastier . Try them and let me know what you think 👍

[@midnightisnice]

This was an excellent educational video. Thank you for displaying the whole process and explaining throughout. Good job Ron

[@CookwithRon]

Thank you so much . More videos will be coming. Check out my other videos as well. Have a great day

[@eddyvideostar]

To Nicholas S: Good comment and perfect syntax.

[@7vii449]

@Oxford Winchester he was also giving helpful tips throughout the video, no need to be mad

[@barrybebenek8691]

Enyone else think they were listening to Donny Wahlberg? 😂 Great tip about leaving it a-little thicker. 🇨🇦👍🏼

[@CookwithRon]

Thank you buddy for the comment . I didn’t know I sounded like Donny. Gotta check it out 😂😂😂

[@LetsPlayOsrs]

With prepping go the extra step and pre smash them before you place them on the grill that way you can do all at once, also add sauce

[@mikegentilini5361]

Hey Ron, I recently stumbled upon your channel, newly subscribed, and even shared this video with my daughter. Up until now, I've been smashing my smash burgers paper-thin but I plan to try your method. I appreciate your teaching style and how thorough you coach and demonstrate. And by the way, by your regional accent and mannerisms, I suspect you're from my old neighborhood! I grew up outside of Philly ... the "City of Brotherly Shove," yet moved the family down to western NC nearly 30 years ago. Keep up the great work, buddy!

[@CookwithRon]

Hey buddy… thank you for your comment. Really appreciate it. I am actually from northern NJ so it’s close haahahah . glad u r enjoying the channel. I promise to post more videos soon

[@gioios5372]

Really nice video! I liked the way you made the burgers and what you did and described it because not much people do that. The burgers looked good 😊

[@CookwithRon]

Thank you buddy. Really appreciate the positive comments. I’m only sharing how I make mine and they come out very good. I hope you try and enjoy 😊

[@jerryhubbard4461]

My seasoning goes in the meat when I blend it in a large bowl. Salt, pepper, onion powder, garlic powder, sometimes red pepper flakes and or cajun seasoning. I also add one egg per pound of meat for binder. I never cook on high heat and take them off med done flipping once. Cheese goes on my burgers as they come off the griddle. Melting will start them.

[@Sola_Scriptura_1.618]

Great video! I love griddling simple, smart, and fresh, and your video does that! I recently saw a griddler video where they cooked frozen store-bought burgers....I almost cried. So easy to make a fresh, delicious burger; no idea why a griddler would allow pre-made burgers or hashbrowns touch their griddle. I prefer my patties 3 ounces per and make my burgers doubles. Like the idea of watching the bubbling on the top of the burger. Not sure how I feel about the top bun pre-installed on top of the cheese; I prefer to put the pattie on the bottom bun-just my preference. I also found doming the cheese helps with the melting and keeps moisture, then add the second pattie on top of the pattie with cheese. Not sure if you mentioned this or not, but I find that medium ground beef produces the most delicious smash burger! Keep griddling and keep sharing! I love learning new techniques and sharing my own. I love the comment section of these videos, as that is where the learning happens. P.S. like the wax paper carton for smashing. I have had the cooking sheets catch fire on me during the smashing...lol

[@CookwithRon]

Thank you for your awesome comment and sharing your ideas and I totally agree w them all. I hope you enjoy making these burgers. So easy and so tasty 😋

[@robineast1866]

Ron, thank you for being so detailed! Fantastic presentation on your way of doing smash burgers.

[@CookwithRon]

Thank you for your comment. Glad it was educational and easy to follow 👍. Check out my other videos as well. More to come

[@gemmint1019]

Beautiful. Best demo on KZbin and real time is appreciated. Following this exactly next time, my first few attempts have been fails.

[@CookwithRon]

Thank you so much for the positive comment. Please try and let me know how it comes out . I made it super easy to follow👍

[@wishfulthinkingism]

Our grill is in the mail! Can't wait! We've been learning a lot by reading comments! What percentage of ground beef is the best for a hamburger?? 80/20 or what?

[@CookwithRon]

Yes 80/20 and you will LOVE IT

[@ronp.8674]

My family loves when I make them 😋

[@CookwithRon]

That’s amazing … my family as well.

[@grahamfan]

Those cheeseburgers looked really good. Great job. Thank you for sharing this. 😎👍

[@CookwithRon]

Thank you for the comment. I hope you get to try these and make them they come out amazing 🍔🍔🍔

[@grahamfan]

@@CookwithRon You're very welcome. Thank you! I appreciate your reply. 😎👍

[@SamG154]

The french culinary term for what you describe at 0:56 is "Mise en Place" . It means to have all of your ingredients and tools in prepared and place prior to cooking. I suck at it most of the time.

[@CookwithRon]

Cool, good to know! And I gotta admit I’m usually scrambling looking for stuff when I’m cooking most of the time, it’s totally fine. As long as it tastes good right? Happy cooking!

[@darrellengel2971]

Bun toasting a good way to find your hot spots, another way is to look at your seasoned areas before starting you can see where the burners are

[@josephharper3714]

Not too bad for a beginner I guess. Rule number one for a good, tasty crust is to NOT use any oil butter. Ask anyone that’s been doing these for any amount of time and they’ll tell you to start with a dry, smoking-hot surface. When you press them, they will will stick to the surface, which is very important. As far as toasting the buns, I prefer to use clarified butter on the bun directly. This grill is covered in residual burned butter. Not good. I’m not sure why you would want to obscure the meat with a piece of cardboard. You should be able to see what you are doing. A quick, hard press down and slide your spatula off to the side. Your end product looked good.

[@CookwithRon]

Thanks for the points… I’ll use them next time 👍

[@Maplecook]

I already wanted a Blackstone before I saw this, but now I want one even more!

[@CookwithRon]

Hahahahaah yes I highly suggest it. Let me know if you try these burgers on it and how you like them

[@bradtaylor1766]

Pretty simple process and delicious. I use a 'haystack' if thin cut onions and steam a bit. Mmm ...

[@CookwithRon]

Thank you for the comment and you are absolutely right about the onions just my family who I happened to be cooking for don’t like it. But I will definitely make a video with onions next time 👍

[@garyg8040]

I liked the advice on getting everything ready before hand ,,,I will include onions and peppers .thanks

[@rsamson3947]

Looks good, I'm definitely gonna try this, and to be honest I'd pay for this if I seen these at a stand. Simple and good

[@CookwithRon]

This is the best investment I’ve made hahahaa highly recommend it 👍👌🍔

[@Buddygold9509]

Excellent. I like that you make them thicker. I’ve found that thinner dry out.

[@coryohanlan194]

High heat you can crust the outside and keep the inside medium.

[@CookwithRon]

Absolutely 👌

[@jeffhenderson3318]

Thanks Ron! I just bought the 4 burner griddle. Haven’t used a gas griddle since my high school/college days working in a country club’s snack bar. I could knock out 200-250 hamburgers in a day, but everything was about speed, not taste. I purchased all the accessories on Amazon I think I need, but seeing your process is going to be a big help. Thank you! I don’t think it matters, but you’re smarter than me- I’ve always added the seasoning with the meat in a large bowl, then made my meat balls. You sprinkle yours on. Do you think either way is fine, or am I burning off the seasoning having it in the burger for the entirety of the cooking process?

[@jSirBrickzAlot]

Can't wait to try this, love the seasoning.

[@CookwithRon]

I’m sure you will love it

[@jasonmason2060]

Good tips and I will use the butter technique! If you have a proper burger press you can hold it down metal to metal for longer, the juice doesn't squeeze out this way. Super juicy.

[@CookwithRon]

Yes I used to do that as well but now I’m more mindful that the juice needs to stay in

[@wesdoobner7521]

Very interesting, I may have to get an outdoor frytop. Normally I cook my burgers and toast the buns over charcoal, but that gets old after a few hundred times.

[@CookwithRon]

you need a Blackstone … life changing

[@beerman9807]

Nothing better than burgers smoked on the grill

[@sbalestro]

Looks great, thanks for sharing your tips.

[@CookwithRon]

Thank you!

[@vodkatonic814]

Good bun technique! I just bought a 23" x 16" griddle top for my 6 burner grill. Always looking for new ideas!

[@CookwithRon]

You will LOVE THESE. Let me know how it comes out

[@kamronawwal]

Delicious!!!

[@stevenroberts614]

Also the reason for paper-thin is to make double cheeseburgers, which has twice the cheese and with a mayo, ketchup, mustard Worcester sauce mix(a little dill pickle relish) and double cheese, you'll be in heaven.

[@CookwithRon]

This is actually on my list of next videos. I’m going to do ultra thin double cheeseburgers. Maybe have a taste test comparison too. Wish me luck!

[@edntz]

What's the point of having 2 layers of thin dried of patties vs 1 thicker layer of a juicy patty?

[@stevenroberts614]

@@edntz answer your own question and just try it. Tell us what you think.

[@edntz]

@@stevenroberts614 I don't own one of these so i can't try it myself.

[@stevenroberts614]

@@edntz you can cook a smash burger on any cast iron skillet or even just on a griddle that cost 19 dollars at walkmart.

[@racerxtreme]

Nice video and you're good at teaching. I'm gonna try this one at some point. Thanks!

[@CookwithRon]

That’s awesome . Glad you found it helpful . Tried to keep it simple and easy to follow

[@Timewyddd]

Wish I had one of these I'd make my dad make these for sure they look so good great video

[@robertshea441]

I'm a first time griddle owner. I absolutely love this video. I can't wait to try this on my new griddle. Thanks for doing it

[@CookwithRon]

Wow this made my day buddy. Thank you so much. Honestly takes so much time and efforts to make the videos and I want them to be as easy and relatable but tasty 😋 try and let me know how you enjoy these delicious burgers 🍔

[@jonburrows2684]

Well how did it turn out Rob? Don't leaving us hanging here. Do y'all have covers for these black stones? Also, I'm wondering if the indoor griddle would do just as good. I've got a 22" Presto

[@robertshea441]

Sorry I forgot to get back to you. Your smash burgers were the first thing I cooked on the griddle. Everyone said they were really good. Nexts is breakfast or fried rice. I love this channel thanks for replying folks. Happy grilling.

[@jonburrows2684]

@@robertshea441 well thanks for the quick reply and apology accepted. Ok, what time should be expected for the fried rice?

[@robertshea441]

With any luck it'll be this weekend. How ever it also could be nexts week. I'll keep ya posted.

[@christheis6816]

After watching several videos about making smashburgers this video was the best. Straight forward, simple and I like the idea of doing the buns 1st.

[@CookwithRon]

Thank you buddy for the nice comment. Please follow and come back and let me know what you thought of these burgers after you taste them. They come out so delicious but yet simple

[@christheis6816]

@@CookwithRon I have tried smashburgers a few times now and find the burgers flavorful. thanks

[@stevedimartino683]

Great job, very yummy.

[@CookwithRon]

Thank you . I hope you enjoyed it

[@joshuawilson7629]

first time watcher on this channel first video; and this is a great showcase of the basics. he demonstrates a mastery and comprehensive understanding here that might go over the head of someone who doesn't know what they are seeing. but THIS is good stuff, I can't wait to see what else is around this channel.

[@CookwithRon]

Hey buddy wow I really appreciate this amazing uplifting comment. Thank you for the follow and I will definitely post more easy but Amazing cooking videos 😊👍🍔

[@neighborhood_k]

Those look great! Although I prefer my smashburgers smashed to the point where there's multiple holes in it due to how thin it is

[@CookwithRon]

Thank you for the support 🙏

[@dansloan4242]

The wax cardboard technique, is genius (stealing that one)!!! Also will make those little holes in my burgers next time! Thanks, great video!

[@dustinfullhart3403]

Thank you for the video. I loved how you pointed out what to look for in knowing when to flip, that will help me out quite a bit.

[@CookwithRon]

Anytime . Please check out our other videos as well

[@FatalJapan]

If you take a burger off a grill when its medium well by the time you eat it, it will be well done but still juicy. For the bun I like to rub on the crown some garlic butter.

[@Neddy540]

+1

[@kathyharris1049]

RON I like your style of cooking, those are the best looking smash burgers I’ve seen so far good job sweetheart. Your friend KATHY

[@CookwithRon]

Thank you so much Kathy. I really appreciate the positive comment. Will be working on new videos coming soon . 😊

[@bobtraweek3087]

So could i use doubled up parchment paper between the spatula and patty?

[@CookwithRon]

Actually recently I’ve switched over to parchment paper (single) and it peels off much easier than the thick cardboard. I’ve never tried double parchment paper. But when doing multiple burgers when you peel the paper off the paper starts to get sticky. Maybe keep a couple pieces around when they start sticking?

[@jimb8738]

Awesome technique, yummy looking burgers! A lot of people do not understand that the key to the smashburger is to smash it at the very beginning, as soon as it hits the grill. Many folks think they can wait until it's cooking, which smashes the heated (and flavorful) fat out of the meat. Bet those burgers were MMM-MMM-GOOD. 🤜💥🤛

[@CookwithRon]

Hiiii …. These burgers come out just amazing. I hope you get to try and thank you for sharing your tip 🍔👍

[@Myndfuxx]

you dont have to smash a burger to get a good crust ...

[@wwfera00]

This was nice, one thing I recommend is adding just a bit of oil when adding the butter so the butter doesn't burn and turn brown.

[@KeepUpWithDr.Anissa]

The BEST burgers I have EVER had👏👏👏👍👍👍

[@mouthfarts6072]

Noooo . Don’t use a ink printed box . Parchment paper 🤦🏼‍♂️. And use vinegar to clean your cook top after

[@CookwithRon]

Hahaha yes you are right. Thank you 🙏

[@advantageous1]

Great work! Those look delicious! Thanks for posting ... grill on 😋👍

[@CookwithRon]

Thanks buddy. I hope you get to make and enjoy every bite

[@kennethsmith8968]

i fired up my blackstone 4 the 1st time this year and tried it.was great only problem was is i brought out the snow hrs later,lol.i cant wait 4 spring.

[@metaspherz]

I love a good steak but sometimes a grilled burger is hard to beat.

[@CookwithRon]

These burgers are amazing . My wife doesn’t eat red meat but she will eat 2 of these burgers 🍔 😆😉

[@thomasworrilow4228]

I'm new to the blackstone, but when I made my smash burgers I just rolled my meatballs in the seasoning b4 I put them on the grill and smashed them. Don't know if it is correct way or not, just allowed me to not have to worry about forgetting to season.

[@CookwithRon]

That works also but when I did it like that with my seasoning, it became a bit too much and too salty

[@icehog2367]

I can tell you something that makes a huge difference, use more butter while toasting the bun and assemble the burger with the bun inside out. Basically you keep the butter side out, it's basically like a grilled cheese this way. I promise you won't be disappointed.

[@VSLComputers]

What do you mean "with the bun inside out"?

[@williamkelly6319]

Great job!. Try garlic butter on the buns, and mustard or mayo with pickles and Vidalia onions. I eat a salad of tomatoes, iceberg lettuce with any dressing( ranch or thousand island Best). Best fries. Take a potato bake it the day before cut it thick or thin fry in peanut oil or other and cook til golden brown. A perfect picnic meal.

[@CookwithRon]

Wow delicious 🤤 thanks for sharing

[@williamkelly6319]

@@CookwithRon your welcome!

[@EDWARD196767]

My opinion. I like the triple. So technically thinner. But three semi juicy patties. Oh my. The Brioche bun, beautiful. Nice job.

[@CookwithRon]

I waffle between both honestly sometimes I go thin double sometimes a thick juice single. I’ve even gone as big as 8 oz patties!! Still awesome.

[@emptybucket1988]

Now that is a Burger to die for

[@CookwithRon]

Thanks buddy. Really IS AND IS SIMPLE TO MAKE

[@f14tomcataocretired95]

I realize I am 2 years late but great job! Well documented and explained. Have a great Navy day!

[@CookwithRon]

Hahahah never too late . Glad u found this helpful. Enjoy these amazing burgers . Actually making some today myself 😋

[@selewachm]

I saw a SmashBurger owner of a franchise teaching how to do it. They also use MSG with the spice mix.

[@CookwithRon]

Thank you for sharing

[@danielzapata6892]

Awesome! Look delicious! Don't have a Blackstone but thinking of getting one! Now I'm sure!

[@CookwithRon]

Yes highly recommended 👌

[@RandyBachmeier]

Flat tops are the best way to make burgers. Go for it!

[@tejastechman9212]

Good tips on the smash burgers 🍔. 👍 Question is it easy to move your Blackstone around your patio with that stand ? I’m asking because I bought my 22” Blackstone at Walmart and had to modify and add wheels to my stand. Doesn’t roll very well but it does fold the legs to make it portable to take camping. I would like that stand for at home use. 🙏👍

[@CookwithRon]

Thanks for the compliments! Yes it’s easy to roll around with the wheels. And you’re right, the version I have is more suitable for home use since it doesn’t fold up.

[@coreychancelor211]

Idk why I find this so wholesome

[@CookwithRon]

Hahahaha me too specially when you take that first bite 🍔😍😛🤪

[@mikelanzafame3401]

Because it’s real . No ad breaks , no snappy editing. Just real human stuff .

[@CookwithRon]

@@mikelanzafame3401 thank you buddy

[@anthony-om2tu]

Prob cause your fat

[@kucci8157]

pro tip - use your spatula upside down so it scrapes against the blacktop, it helps to get all the crust up.

[@CookwithRon]

Wow great tip. Thank you so much. Will try that 👌

[@ronandloisgraham6763]

Ron, Very good video. Everyone has their own methods and ideas and that is okay. I watch a lot of videos and learn something from everyone of them. I will try all of them as presented and see what I think. The end product is usually the same but just a different way of getting there. I liked your way and will certainly try it. Usually I incorporate methods from many different videos. I bought a 22" Blackstone for camping and at home. Liked it so much, I bought a 36" Blackstone for at home. Anyway, sorry for being long winded and thanks for the video. I am now subscribed. Ron

[@CookwithRon]

Hi Ron ,,, thank you for your awesome comment and I totally agree with you and on the same page. Thanks for the support. Come back and let me know what you think of these 😋

[@kind2311]

Many smashburger chefs and enthusiasts alike will tell you that you never use oil or butter when smashing. You want that meat to stick as much as possible so it doesn't swell or shrink into a standard griddle patty! That's also why a good scraping tool is so important. If you use a good grind with at least 20% fat, and get your cook surface to around 600°F, you can crush your patties paper-thin and they will still retain plenty of moisture. I do mine crushed and smeared to the point that you can see the griddle through the meat, and anyone who has tried one says it's easily one of the best burgers they've ever had. Never any complaints about dryness. thick, char-grilled burgers are DONE. Smashed 4 Life.

[@eddyvideostar]

Dear Vinny: We look forward to your videos. Good day.

[@kind2311]

​@@eddyvideostar god forbid anyone give some constructive criticism, huh? I got nothing to prove to some loser in a youtube comments section.

[@elliottf1306]

23 year vet here/ demi chef....that's not always true!! Food is like art, everyone has there on style!

[@eddyvideostar]

@@elliottf1306: Selassie. Bless. This is true, well written.

[@kcarnes6005]

There's nothing you ever need to cook on a griddle over 450 degrees. 600 degrees is completely unnecessary and will only shorten the life of your griddle

[@cooltechno360]

Burgers looked great and props for managing to make so many at once! I've got a question, I've already read through all your comments and can't find an answer (some comments left by people are plain rude, if they don't like your vid they should just move on) anyway, I'd like to know: 1) The first time you say you flip after the juices come to the top, should these juices be red or clear before the first flip? 2) Also, how do you know when the second side of the burgers is cooked and therefore to remove the burgers after you've already flipped them earlier?

[@cooltechno360]

Ron, please could you help me with the above questions, really want to have a got at this but just want to be certain I'm doing it right, Thanks.

[@adamscott1738]

@@cooltechno360 I work in a burger joint and the best way to do your burgers is to season them before you put them on the flat/hot plate. Once you have done that you don't need to butter or oil the plate for brioche buns because they are made with butter and will just get soggy to fast, then place the patties on the plate and smash them down and the amount of fat that comes out of the patties will stop them sticking. Depending on your size of the patties it will depend on the time of the cooking, normally 1-2 minutes each side is best, if you flip it to early its not the end of the world just flip back until ready. Steak burgers are still good to eat a little pink inside.

[@samholder196]

excellent, straightforward tutorial for a classic burger

[@CookwithRon]

Thank you so much. Please subscribe and check out my other videos

[@basilbickford5906]

I’ve seen some guys spread mayo on the buns,you get a nice brown with that.

[@RC-ex3ji]

This is a great video! I’m very disappointed that you didn’t have a proportionally small bun and slice of cheese for that small patty though.

[@CookwithRon]

Thank you for the comment . Check out my other videos also.

[@loydiecew6633]

1000th comment congrats

[@CookwithRon]

Thank you 😀

[@BigDaddyDuke101]

I like your idea of not smashing it to thin the burger will be much better als the wax cardboard is a good idea also.

[@CookwithRon]

I’m glad you like and enjoyed the video. Let me know how u like the burgers when I try it

[@seamusdelahunty1615]

this is how i do my burgers so simple and the best burger ever

[@reamondewit5892]

aaaaah great now i,m hungy again .... nice easy recepy and a nice and juicy burger . looks great

[@CookwithRon]

Thank you. Glad you enjoyed the video 🙏

[@jeromeherska7245]

Good job I like the process that you go through as you're cooking the burger

[@CookwithRon]

Thank you and yes I wanted to make it realistic and in real time. Thank you for the support

[@unusuariodegoogle2344]

Hello Ron, your burgers look amazing, great Job!

[@CookwithRon]

Thank you!

[@LaGrandeBayou]

It’s technically called “The Oklahoma onion burger or Oklahoma Smashburger”. They are best made in the slider or castle burger “style” instead of the traditional burger size imo. You really need to smash the hell out of them and YES it is supposed to cook fast but you need it flattened in order to crisp the edge of the patty. You make 2 of them instead of 1 normal burger basically. The smashing will create a tapered edge to the meat which gets crispy when done correctly.

[@abc-wv4in]

Very helpful and your burgers look good. I just ordered a 17" Blackstone. I usually only cook for one person.

[@CookwithRon]

You will LOVE IT. Ur new best friend 👌

[@boomerrangerron]

Nice video Ron, and great channel name too! I can't wait to try this on my son-in-law Chris's new griddle. Congratulations on the nearly 1 million views too! My cooking videos don't do so well, so I'll need to up my game!

[@CookwithRon]

Hello buddy… thank you for the comment. To be honest only this video is kinda blowing up hahaha my other videos not so much. But i just do it bc i like cooking and like to share what works for me as a non chef with other regular people like me. Keep up the great work also 👍👍👍

[@agm6095]

Looks great, now I need to buy a Blackstone. Thanks.

[@CookwithRon]

Of course. I will need to upload more videos on other grilling food like kababs

[@davecardenas2076]

They look delicious! Thanks.

[@CookwithRon]

It comes out so good and it’s very easy. Enjoy 😉