Perfect Smash Burgers in a Frying Pan

The secret to a perfect smash burger is easy...FAT AND HEAT!
You don't need a griddle, you don't need to be outside, none of that...
What you need:
1. Fatty burger blend (minimum 80/20)
2. Hot pan that is metal utensil safe (cast iron or something like ‪@HexClad‬ )
3. Metal spatula or paint scraper
4. Cheese and bun!
THAT'S IT!!!
I always recommend people buy at least 80/20 ground beef, if you can find 75/25 or 70/30, then even better! If you have the tools and ability to grind your own meat, then that is absolute perfection and gives the freedom to really experiment on making the perfect burger blend. For the burgers in this video, I took the trimmings from a Filet tenderloin and prime NY strip loin and ground them into an incredible burger.
If you want to make a sauce, feel free but you don't need to and you can pick the toppings and condiments of your choice!
Thanks for watching and please feel free to ask any questions you may have in the comments section!
LINKS TO OTHER SMASH BURGER VIDS:
Popcorn Burger → • Popcorn + Burger = Pur...
Mexican Smash Burger → • The Mexican Smash Burg...
Kimchi Smash Burger → • Kimchi Smash Burger
BBQ Smash Burger → • Kimchi Smash Burger
Grind attachment for KitchenAid Mixer (Amazon Affiliate Link) → amzn.to/3urHe9u
Hexclad Pans (Amazon Affiliate Link) → amzn.to/3F7gtvO
Cast Iron Pan (Amazon Affiliate Link) → amzn.to/3BcPON8
#smashburger #burgers #burgerrecipe #cheeseburger #bestburger #smashburgers #delicious #foodtruck #dinner #panfry
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[@BeergrYT]

LINKS TO OTHER SMASH BURGER VIDS: Popcorn Burger → kzbin.info/www/bejne/qKTXk59rlqycb6c Mexican Smash Burger → kzbin.info/www/bejne/eWbZiWSGbN6qf5I Kimchi Smash Burger → kzbin.info/www/bejne/fYC3aWallLyrgNE BBQ Smash Burger → kzbin.info/www/bejne/fYC3aWallLyrgNE

[@debraprovencio9706]

Why is the big Mac meat so thin and smaller?

[@vehdred6549]

I always think of smash burgers as a classic American cheese burger every time I see them. Brings me back to the days my grand father used to take me to a local diner as a kid. You knocked this one out of the park my friend! Thanks for sharing! :)

[@BeergrYT]

There’s nothin better than a diner burger! Thanks for watching!

[@Andrew-hd2yk]

@@BeergrYTI tried this with thinly sliced onions, and it just taste bland.

[@Andrew-hd2yk]

Tom Segura turned into a chef.

[@steenroutine5387]

Taking after Bert

[@Khanfuzed1]

thought the same

[@j02savage9]

I’ve started adding to my moms recipes I learned so much from like this. I was deprived of flavor but she always had fresh good ingredients

[@EarthIncompatible]

One of my family's favorites is baby swiss cheese on the burgers. Set aside and turn the heat down to medium. Then use the leftover grease and some worcestershire sauce to cook up some onions and mushrooms, adding a little ghee if needed. Super easy, and 100% better than any fast food mushroom swiss burger.

[@BeergrYT]

Sounds glorious!!

[@Missacek]

Just went to make one for the first time right after seeing this video. I cannot believe how something so simple can be so delicious.

[@BeergrYT]

Fantastic!!!

[@jamalmie109]

Ooh man thanks bro for sharing your recipes

[@JL-cu8hd]

Thanks to you I've been making the best burgers I've ever had right at home . This video is perfect for me thank you for sharing.

[@BeergrYT]

YES!!!!!!!

[@gilbertwaterside7299]

wiping down the pan between sets of patties...thank you - that makes a difference

[@BeergrYT]

Yes it does!

[@mloveys]

Great video, going to try making a smashburger now!

[@josesampson2085]

Ok this video has made my decision easy gonna buy that HexClad 12 inch today smash burgers and football this year NO DOUBT winning combo

[@mitchd9997]

Great vid. I’ve done a couple on my cast iron pan and they were actually really good. Wish I’d seen this before 😂. Thanks for a great view. New sub.👍🏻

[@BeergrYT]

Glad it was helpful! Keep rippin those smashies!

[@RavaRiley]

These look incredible

[@BeergrYT]

🙏🙏

[@JenRaska]

My mouth is watering

[@Goodboy0953]

Fried in bacon grease paper thin cast iron!!! Done, can’t get any better!!

[@marvinm8446]

The Smash Burgers are perfect and extremely savoury 😍😋🍔👍🏽👌🏽💖.

[@jamesmcguire6706]

I guess Tom got jealous of Bert's Cooking Channel had to start his own.😂

[@colbymoore1992]

I came lookin for this comment. I was why tf is Tom segura telling me how to make a smash burger rn.

[@Krazee77]

The background music is so dramatic lmao I love it...and you look like tom Segura this is great 😂

[@Rudimentary007]

You had me at filet mignon in New York strip. Hot damn, gotta make me some.😮👍👍🍔

[@user-gt7qz9ei7k]

great video!

[@BeergrYT]

Thanks!

[@mentalverse6685]

Wow! 🤤

[@suntzu6122]

Holy shxt you LOVE mustard. Im always using like.. 2 drops since its so damn powerful of an ingredient. You used so much I wonder if its an ad for them LOL

[@SFsniperembedded]

Thank you Tom segura

[@Jason-oh6ky]

Looks amazing. Not the traditional Smashburger, but that is a great looking Smashburger. It’s super hard to make a Smashburger with a cross in a nonstick skillet. Well done.

[@BeergrYT]

Thanks for watching!

[@vettechsam452]

🤤. Nuff said.

[@johnhuyton7966]

Coming from an English man, that is a lot of English mustard! I salute you

[@struggle375]

cool

[@Ownag3s0up]

I love onions more then I would like to admit! LOAD EM UP !

[@brittanyrowland6534]

Two things: - I love the style of this video. The 80s vibe music and the format are just awesome! - You probably hear this a lot, but you remind me of Tom Segura (the comedian) Thanks for sharing this yummy, simple recipe! I'm going to make these for my Dad tonight 😊

[@BeergrYT]

Hahaha yes, it’s the most commented thing on my channel lol- did you try it??

[@casanovaclown]

3:06 dude had me rolling when he started talking about balls 🤣🤣🤣🤣

[@BeergrYT]

Nobody likes tight balls!

[@casanovaclown]

@@BeergrYT That was a great video

[@BeergrYT]

@@casanovaclown 🙏🙏

[@evhfan]

Great video

[@BeergrYT]

Glad you enjoyed it

[@thebigmann81]

I use 73/27 with a carbon steel so delicious 😋

[@BeergrYT]

Love it!

[@angelicavasquez3870]

Do you put the heat on high or medium on the stove? And how long would you say per side?

[@BeergrYT]

Hi there! Med/high heat, depending on how thin you smash your burgers, 2-3 minutes per side. BUT, it’s totally okay to “peak under the hood” to make sure you’ve got a perfect sear before flipping 😜👍

[@mattm3729]

I’ve seen videos where they use like a razor scrapper instrument thing and I’m like ok that seems a bit much lol, spatula seems fine

[@BeergrYT]

Yeah depending on the cooking surface, a simple metal scraper like a putty knife is one of the best so that you can scrape up every bit of the delicious caramelized bits. That crust is the magic of the burger

[@joeknight6151]

im gonna be using your guide to make my own soon, thanks! also, from a brit, its pronounced 'wu-stuh-sheer' sauce ;)

[@BeergrYT]

Feel free to send me some pictures of your burger to my FB or Instagram acts so I can share to my community page!

[@ishouldbesleeping123]

Good video. Would also be helpful to know how hot you’re setting your pan to on stovetop.

[@BeergrYT]

No problem, medium to medium high is where I start it out. If you have an infrared temperature gun, shoot for the surface of your pan to be around 400-450F

[@lookatyougo]

You don’t need to add any oil or butter to the pan right? That’s how you’ll achieve that char from the patties?

[@BeergrYT]

That is correct, when you have a fattier meat blend, there is no need for additional fat.

[@TonyAllain]

I love my hexclad pans, but a cast iron creates a way better smash burger, the burgers don't develop a great crust on the hexclad since they slip/shrink. That's just my experience though, all smash is life!

[@321-sleep]

USE WAX PAPER WHEN YOU SMASH THEM, IT DOES NOT STICK. AND REALLY GET IN THERE TO SCRAPE THEM OFF.

[@poughquagpops3379]

I suggest using parchment paper. More heat resistant.

[@seiichiroando3174]

I did exactly what you told us and holy shit, that's best thing I have evrer aten. THE BEST BURGER EVER dude!

[@BeergrYT]

YES!!!!!!!

[@chillbillydilly]

ended up here from the asmongold steak video. im stoked to try this style and some 70/30 next time! fat + heat!! cheers mate

[@BeergrYT]

Welcome aboard! Thanks for being here!

[@John-ku9zn]

F*ckin starvin ova here . Can't wait to make it

[@BeergrYT]

Get after em!

[@BROADBANNED]

Im fasting and watching this...

[@swaggy7496]

What setting is "a hot hot pan"? 1-10 setting on the stove?

[@BeergrYT]

Hahaha, who needs specificity? JK - I'd go between 5-7 on an electric range

[@srt4turbo1]

What temp do you cook at??? High heat?? Need more details!

[@BeergrYT]

Medium high heat is great!

[@ZZZer00]

that is an insane amount of colemans lol

[@BeergrYT]

I LOVE IT!!!!

[@kolecava]

wu · stuh · shuh sauce

[@PastaMakerCordy-qy4uz]

We make smash burgers on our black stone. 500 degrees. They cook in minutes.

[@vivbarron1898]

all that english mustard AND raw onion, your sinuses must feel CLEARED

[@BeergrYT]

Gotta have clear sinuses to taste mo burga! Lol

[@BlindxSide]

Can someone specify what "hot pan" means? For me its either wayyyy too hot to where it cooks in far less than 2 minutes, or not hot enough.

[@henry7486]

It basically means, just pre-heat. So whether it’s a low, medium or high heat, you just turn the stove on (maybe put some oil/butter in) and then let it heat up for about 2-3 minutes. It doesn’t necessarily have to be a high heat

[@str0wz629]

Are we talking high heat? Like as hot as you can get? Or medium high?

[@BeergrYT]

Med/high 👌

[@MKPSG12]

Holy crap thats a LOT of English mustard!!

[@BeergrYT]

Oh yeah! Gotta clear them sinuses!

[@kian1572]

Sorry, Wourchestershire?

[@digndie]

You DON'TTT need a griddle ! me:Yeah but no ... i need griddle

[@BeergrYT]

You do you my friend! I LOVE my griddle and I have a new one to show off very soon!

[@Tniedrich]

Growing up my mom made the BEST grilled cheese; just bread and cheese.. and her flavor in the bread was to rich and buttery. Later as an adult she confessed that she never used butter when toasting the bread. She used mayo! Ive told so many friends this hack and they look at me with disbelief. I dared them to try it just once, and every time they say its a game changer and will never butter bread again. Facts.

[@BeergrYT]

It's a game changer!

[@cyclone9389]

Do you oil the pan before putting the beef or just throw the beef in the pan?

[@henry7486]

I personally just put diced onions in the pan, then the meat ‘ball’ and baking paper, then smash it down (all of that within like 10 seconds) and then season with pepper and salt but ultimately, you could use oil if you want. It definitely isn’t required though

[@mattm3729]

This is counterintuitive to me because when you smash it does it not lose a lot of that juiciness and fat?

[@BeergrYT]

Great question! Sure some juices leak out during smashing but 80/20 beef is around 50-60% water and you definitely don’t lost that much liquid when smashing. Also, the fat in the beef doesn’t melt that quickly so you’re not losing that during smashing either. Hopefully that explains it better?

[@mattm3729]

@@BeergrYT definitely explained it, thanks

[@tyroon81]

Wor chester shire!!😂😂

[@BROADBANNED]

woosta-sha is how we pronounce it in UK.

[@tyroon81]

@@BROADBANNED Or even just Wooster😆

[@callumalston5755]

As an Englishman you must have a death wish putting that much Coleman’s on a burger…

[@BeergrYT]

LOL, I don't think its as harsh as people claim

[@carlcolvin8320]

Gotta have grilled onions

[@SuperWolfkin]

They told you wrong. I just want to make an okay smash burger. Am I trying to become famous for smashburgers? Nah, Just trying to consume meat

[@FoodFamFoodReviews]

Two words Beef and Tallow!

[@milosm6140]

Man, quality in these videos is amazing! FAT & HEAT! This is called "pljeskavica" in my country.

[@BeergrYT]

PLJESKAVICA!

[@oneeye2244]

My man. Your hat! Are you from Erie?!

[@BeergrYT]

Yep!

[@oneeye2244]

Awesome! I lived there and grew up there!

[@tommycarroll7900]

Chef Slowik brought me here

[@BeergrYT]

I want a CHEESEBURGER!

[@misconduct8918]

Burgers by Tom segura! really had to double take XD

[@BeergrYT]

HAHAHAHA, yes it is a gift

[@misconduct8918]

@@BeergrYT excellent video dude - mine came out perfect following this!

[@BeergrYT]

@@misconduct8918 woohooo!!!! Thanks for letting me know! 🍔😎👌

[@ceaialegeoficial]

Put my WHAT in the hot pan??

[@BeergrYT]

You know 😅

[@kyleemeg2171]

I only have 85/15 but ima tryna it😭😭

[@BeergrYT]

You’ll be good!

[@juto8809]

The beauty with it is that it doesnt have to be perfect to be tasty af

[@frequentclearance9641]

Looks great, but that's an insane amount of English mustard.

[@BeergrYT]

Oh yeah!!!! That’s how I like it

[@BikJTube]

This is happening today for Super Bowl Sunday!

[@bobmicks2190]

doesn't this smoke up the house ?

[@BeergrYT]

Not in my case. Keep clearing the grease and fat bits from the pan so they don't smoke up while adding in more burgers. It doesn't hurt to run the fan in your range hood if you have one, just in case.

[@livelifewithkaykay5050]

Am I tripping or can you not just make a regular burger in the skillet and smash it 🙁 like why all of the extra science?

[@BeergrYT]

Sure! But the like I say, the fat to protein ratio in your beef is what truly matters. Try it with a 90/10 burger vs an 80/20. See what you like better, in most cases, the 80/20 will provide a much better sear which is where the flavor comes from in the smash burger. Hope that helps!

[@QuietGuitaristfan]

Anyone eelver tell you that you look almost like Tom Segura?

[@BeergrYT]

Lol yep! Tom Segura "Lookalike" (from Erie) REACTS to Tom Segura Hating Erie kzbin.info/www/bejne/epuTgIaYfsaVi5I

[@Faisals_Adventures]

Isn't this also heart attack city? I think I am okay with giving up some flavors in exchange for the calories and saturated animal fat.

[@johnmacdonald3070]

Why u here?? Title says PERFECT SMASH BURGERS... go eat some grass ya fruitcake!!!

[@theguitaruss]

70/30 … 80/20 maximum… not minimum