Smash Burgers | Basics with Babish

This episode is sponsored by our friends The Botanist Islay Dry Gin. Get $5 off your Drizly order with code BOTANISTBABISH (new customers only): bit.ly/TheBotan...
This week on Basics we're making the beloved smash burger and a riff on the mint mojito.
Recipe: basicswithbabi...
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[@MrEvers]

another two years or so, and he's gonna start making all the equipment himself too. "making your own meatgrinder just adds a lot more texture than store bought"

[@canaldohector]

“If you wish to make an apple pie from scratch, you must first invent the universe”

[@Hermit.Crabbe]

@@canaldohector "Start by growing a small orchard so you have a variety of apples to choose from. It may take 5 years, but your taste buds will thank you."

[@RedRoseSeptember22]

Hey this isn't Frank lol.

[@mellowchefsonny]

He has a line of cooking stuff.

[@jadenlee2042]

For our beef we are going to the backyard. It may be a living breathing creature but it is so much better than store bought beef

[@magnusolsen691]

"Don't let me catch you mixing seasonings into your beef" _looks around nervously_

[@SS4Xani]

*stares intensely* "Bring it..."

[@masterwhopper414]

Don't mind me, just sprinkling some garlic and BBQ

[@jajsem1109]

Yeah, I will look around nervously next time I make my burgers....

[@nathanfast7974]

I do it anyway, the world hasn't stopped spinning. Yet...

[@walterw2]

as kenji has taught us all, the point is primarily not to mix _salt_ into the beef beforehand, that causes it to pull up together tight and turns it into chewy sausage instead of tender burger

[@Escalotes]

Babby 100% showed the transition from old Kitchenaid to new Kitchenaid so he could use it as a tax write off and I'm not even mad about it. Those babies are expensive.

[@Craig-ib7gk]

I can personally attest that It also weighs as much as a sub-compact sedan. KitchenAid mixers are literally priced by the pound.

[@ChiefMoonChunks]

Excuse me while I form an LLC with "Culinary Universe" in the name before my full kitchen remodel

[@IndrasChildDeepAsleep]

@@ChiefMoonChunks 🤣🤣🤣

[@loganclements9788]

he showed the transition because he upgraded to a pro 600 with bowl lift instead of a tilt head lol

[@nioxic77]

its not even the best stuff. it's only a 300 watt motor ...

[@Fictus_Rex]

6:35 What's funny is often in fast food/ restaurants at least, we've found that or a star of David are ideal. Both are easy to get a perfect amount of sauce on the burger, letting it spread evenly. Both are also very easy to do quickly when the restaurant is in a rush without messing up.

[@ghosts288]

idk what fast food restaurant you worked at, but at mcdonald’s we just had a sauce gun that go squirt

[@OlTimeyChara]

Today i learned

[@OlTimeyChara]

@@ghosts288 McDonald's sucks

[@Fictus_Rex]

@@OlTimeyChara lol

[@smo-king6504]

that says a lot about society

[@BuildinWings]

That "kitchen is full of smoke" bit is no joke! Definitely do this under a hood if you can.

[@calebwoods9358]

Seriously. And if you're in an apartment but insist on cooking burgers, open your windows first!!!

[@bensonprice4027]

@@calebwoods9358 Yes. And that doesn't matter if it is the dead of winter and 10 degrees outside. Open your windows because you about to fill the kitchen and adjoining rooms with smoke!

[@techpriest5452]

@@bensonprice4027 its all fun and games until you trip the fire alarm

[@its_uni397]

first time i cooked smash burgers it was inside the house and the kitchen (and any room immediately by it) reeked of burger flavored smoke for the next couple of days

[@jonjohns8145]

@@its_uni397 And that's a Bad thing? .. 😆

[@MjuMeli]

I've been a Babish viewer for years now and I can proudly say all these lessons in cooking have amounted to [redacted]

[@Seekingthesky]

I haven't been a fan quite as long, but I can say that what I learned resulted in [DATA EXPUNGED].

[@roryroryroryroryroryrory]

What bit is this

[@CottonyAlmonds]

@@roryroryroryroryroryrory Well, I'll explain. You see- *[CONFIDENTIAL]*

[@ShinziiArt]

@@roryroryroryroryroryrory :)

[@mnnptl]

What are you guys talking about? My mom just hit me with a keybo- [REDACTED]

[@Texburrito03]

"The BOC (aka bun of choice) is a dense potato bun. They are widely available, but if you'd like to make your own, here's how you grow your own potatoes." :D

[@ffwast]

"Bury a potato. That's it."

[@BigWheezer2000]

@@ffwast Sprinkle your soil with a generous amount of kosher salt and freshly cracked pepper

[@jacobbrennan6489]

@@BigWheezer2000 tiny whisk until homogeneous.

[@heyreeen]

*Mars Flashbacks

[@00kidney]

this looks awesome, absolutely gonna attempt this recipe tomorrow

[@whiterabbit4113]

Make sure to include the satanic star as well

[@II_Emilia_II]

As you should 😌

[@Sanderhhan]

Agree

[@dusansubotic6502]

With those types of thumbnails in not watching anything yours lol.

[@CookingwithYarda]

Hi, if you like cooking, feel free to check out my recipes ;-)

[@stephenz7238]

Imagine being a cow, getting butchered and then Babish calls you weird and spits you out🥲

[@TJStellmach]

Maybe it really was a weird cow.

[@adrianfrift7571]

Didn't know babish liked your mum

[@plumbranch2493]

Lol

[@ChauNyan]

It's not the cow's fault. Some cuts are just better, eye round will always be nasty.

[@cinimatics]

Can you blame him though? I legit thought he had pork sitting there before he even said it looked like pork.

[@TEACHERMARCIO-wf5xp]

Here in Brazil we've always valued Guys like you, making fresh, juicy and tasty food from the Scratch. We use the term "Totalmente Raiz" (means "totaly from the roots"). This burger is a masterpiece. The buns were perfect and the Mojito was quite interesting in getting the idea of adding gin. CONGRATS, MAN! YOU ARE THE BOSS.

[@marzmusic6455]

I feel like the Botanist episodes are always even better. Like he’s having more fun. I wonder.

[@Griffin-Peter]

Drinking with Babish?

[@ChauNyan]

Babish always enjoy drinking while cooking and getting a sponsor that does that is a win-win.

[@JonathanRiverafrickinnice555]

@@Griffin-Peter or a different kind of "binging" with Babish (this is a joke)

[@srgfkct3544]

He definitely did not drink even a sip every time the Botanist was on the screen doe

[@KoenPrins]

They give him so much sponsor money he can go wild on the ingredients

[@riffomancer7462]

Just made these for my whole house and they turned out amazing. Couldn't find potato flakes but used instant mashed potato powder instead and the buns turned out amazing. Lettuce, tomato, grilled onion, grilled jalapeno, and homemade Russian dressing. Thanks for the recipe.

[@profilen5181]

a tip is to sear the meat "ball" for like 20 seconds, flip the ball around and then smash it. Doesn't stick to whatever you're smashing with.

[@ericmgodfrey]

Another option is to use parchment paper. Smashburgers does that.

[@shamroksoldier]

True, but a huge part of the magic behind smash burgers is that salty crusty crunchy goodness on either side of the patty that you don't get without making a little bit of a mess

[@johnhpalmer6098]

@@shamroksoldier Exactly, and that's how Kenji Lopez Alt does it as well, so you must scrape it off the griddle.

[@IlluminateLX]

My brother cooked us his “smash” burgers today and there was so much filler they were practically vegetarian, thank you for restoring my faith in humanity!

[@hulksmash8159]

@@IlluminateLX How about you stop being lazy and do it yourself?

[@mollybrunyer1044]

Great idea for a new episode. This Thanksgiving season, you should try to recreate the Thanksgiving meal from Malcom in the middle. The one where reecse stuffs a turkey inside a munkfish

[@Sammi238]

I’m sorry I think I’m reading this wrong, but does that say monkfish?????

[@AlxHotCocoaMan]

@@Sammi238 nuh, says munkfish

[@Bluesit32]

Babish, the star's single point needs to be facing downward, otherwise you've created a protection rune.

[@boid9761]

It shall protect him from Eye Round burgers unforeseen in the future

[@jonathanviera3466]

r/dnd is leaking again

[@gothicGumshoe]

Haha its a protection symbol either way!

[@jw6337]

@@boid9761 no itll protect him from the degenerates that mix salt and pepper into there burgers

[@joshscafe8381]

Couldn't he just spin the bun?..

[@hotdogbreath3265]

Babish you need to try these with onions. Slice them up thin with a deli slicer, then lay them on top of the beef before smashing. Then after you flip them the onions get cooked directly and turn out perfect. Top with American and give them a squirt of water to steam before topping with pickle, mustard, and ketchup

[@Idonotlikepeanutbutter832]

Maybe you should make Pizza/Wiener/Taco Taco from Rocko's Modern Life Static Cling

[@oneshotbandit736]

Your comment is older than the video 😂

[@The_Chitrakarist]

I don't know what that Is but I want to see babish make it

[@shamroksoldier]

Absolutely here for 90s Nickelodeon recipes

[@MixerDjammed]

Agreed! I also prefer mojitos with gin. Though my favorite minty cocktail is the Southside. And another fun variation of that is the Eastside, basically Southside with cucumber instead of mint!

[@giantpinkcat]

"Say the line Babish!" "This video is sponsored by the Botanist Gin." "YAY!!"

[@22hmartin]

Nice I Didn't Do It reference, +1.

[@WillMcShane]

As a Midwesterner, where the smash burger is from, this is a solid first attempt, but for those of you at home who want to try this: If you lack a spatula and the beefy arms of Babish, you can do the smash part with two hands. Use a glass on top of your spatula to get some extra leverage. Also, smash burgers are traditionally dressed differently than its unsmashed burger brethren. Typically, one tops a smash burger with grilled onions and/or pickles, with maybe a schmear of mustard or burger sauce, for it is a humble burger and does not go for the fancy frills of lettuce.

[@klarathebat5619]

"If for some reason you wanna make the bread yourself..." *Angry Joshua noises*

[@lenny6281]

agree

[@TheSlavChef]

ANGRY*

[@itsspeltmaik]

Our own buns?? … Let’s make this, shall we?

[@lucaslimo]

Papa kiss

[@melaniemagdalene1616]

Hiya there Sukuna, do you watch Josh Weissman videos using Yuuji's eyes?

[@TheGroundBeef]

2:42 "i have a selection of beefs here" hahahaha the plural "beefs" got me

[@christopherdomenichelli8977]

You know he’s sponsored by the botanist when he brings out his lil ol herb garden lol

[@drag0nerd]

"If you're not drinking Botanist Islay Dry Gin, you're drinkin' bullcrap." -Ryan Reynolds

[@vapecatgaming476]

Aka a guy that made millions to say that

[@TheSpaceboy33]

doesn't he work with aviation gin

[@Friendofsquirrel]

the gin is overpriced and not that great lol the company that makes the botanist bruichladdich makes whiskey thats some of the best in the world buy that

[@TrueMentorGuidingMoonlight]

Which is funny in itself because Botanist Islay also sells an aged gin, which I presume is not the same as the dry gin. You could say that Ryan Reynolds is implying that the Botanist Islay Aged Gin is bullcrap.

[@Phyde4ux]

I highly doubt Ryan Reynolds would say that about his competitor.

[@basicchannel3234]

Maybe you should make Hooty's Cookies from The Owl House episode, "Knock Knock Knockin on Hooty's Door"

[@deergoat3468]

YES YES YES PLEASEEE

[@thegoodwitchluzura]

Definitely!

[@TheSlavChef]

+ for that

[@RabidReally]

That’d be great

[@janNowa]

Also Apple Blood!

[@Jchmcom]

6:35 "Special sauce arranged in a satanic star to summon the Beast." That one surprised me and had me laughing for a while.

[@waheedabdullah6371]

Can you make Dr. Robotnik's Latte from Sonic the Hedgehog movie?

[@evanedwards8507]

You sir are a absolute legend

[@TheSlavChef]

Consistency, comrade and he will make it!

[@evanedwards8507]

@@TheSlavChef right you are sir

[@evanedwards8507]

@@danieldickson3215 oh, suppose you’re right, we can live and learn

[@matthewenfinger766]

Just a heads up, ribeye is not the only way to get that dry aged flavor in your burger, you could always dry age a chuck roast. I've done it and it's fantastic. Highly recommend. Also Babish, if you see this, you rock and those burgers looked amazing, I love smash burgers.

[@Bluetartinator8]

You should make Bubble Buddy's Krabby Patty from Spongebob Squarepants episode, "Bubble Buddy": No cheese Wheat buns with no crust Pickles on the left side 4 squirts of ketchup under the patty Non-deli lettuce Farm fresh tomatoes Carnival style

[@parisewellington3664]

Non-dairy Lettuce??

[@mynameislex4832]

He already did that

[@lordsergal8783]

@@lessthansanity that was the Bubble BASS burger, not the Bubble BUDDY burger.

[@saundz8791]

"It's not a real mojito if it's not Bacardi" I could not care less as long as it's enjoyed. Salud!!! Tip here don't destroy the mint leaves fist put them in one hand and do a clapping motion 3 times to activate the oils and then just lightly press them with the middle in the glass with lemon juice and sugar

[@christopherreed4723]

Not a real mojito if it's no Bacardi? First time I've heard that one. And I don't see myself switching to that from Flor de Caňa Extra Seco anytime soon. ¡Salud!

[@Laszlo5897]

Havana Club 🤙🏼

[@devilslamp7306]

Yes! (to the mint comment) I've heard (not a mintologist) that muddling the mint releases too much chlorophyll, which is really bitter. Instead, use a larger quantity of mint and clap it like Jose said. I think I notice a difference in aroma and flavor, but I can't be sure it isn't the power of suggestion.

[@mcfairclough]

It's not a real mojito if it's not Bacardi is like saying it's not a real burger if it's not McDonalds. Bacardi is the equivalent of buying wine from a gas station.

[@goldosprey]

I love that he started adding his mistakes and he plays it off as he planned it

[@rav2410]

man I just find it really funny when he shows us the pentagram star made of condiment, cause when I worked at wendy's and had to assemble the burgers I'd always make a pentagram on them with mustard

[@ploppyjr2373]

Why does no one every mention that babish is a sorcerer. We need sorcery with babish, i would watch that.

[@allenman97]

Doctor Babish

[@wakandregold800]

saucery

[@bloxrocks5179]

Performing Futuramas not magic robotic resurrection ritual.

[@ChauNyan]

Editing with Babish

[@jonathanviera3466]

Babish and Dragons?

[@nodeio]

Just as an aside, my local cave a vin carries the Botanist gin, and since I do like a nice gin I gave it a go. It really is very very nice, but at about twice the price of a Tanqueray or a Bombay Saphire, it's going to remain a very occasional treat.

[@orlyrabbit]

Hendrick’s

[@orz29]

I'm a Gin guy myself, if you haven't had it yet, give Barr Hill Gin a try, it's finished with Raw Honey so it has those notes of honey flavor without being too sweet. It's like $32 for 750ml. In betweeen Botanist and Tanqueray. Although I will admit Tanqueray Rangpur is one of my favorite gins out there.

[@nodeio]

@@orz29 ooh, the Rangpur version is a definite favorite, but I just don't see it very often. I do love the citrusy notes.

[@orz29]

@@nodeio Have you had the Seville Orange? That's next on my list to try.

[@nicks1063]

Monkey 47.......enough said

[@TheGraceConnection]

The ‘eye of round’ is KNOWN for it’s lighter/different color. It’s one way to identify it amongst other roasts/steaks.

[@jonjohns8145]

Makes EXCELLENT Beef Jerky at a MUCH lower price than the stuff in the store.

[@JohnBodoni]

I use it for roast beef. Wonderful when cooked rare/med-rare and sliced super-thin.

[@jonjohns8145]

@@JohnBodoni Yeah, I do that too .. only problem is I never manage to slice it thin enough .. almost always end up having to cut it into steaks then strips. Still works.

[@KenS1267]

@@JohnBodoni Truly. It is cheap and makes a great roast.

[@masterwhopper414]

While you're not wrong, the eye of round in this video was very light. Had me fooled into thinking it was pork

[@bxgnxte_7707]

Andrew is so indecisive he switched between 3 stand mixer bowls.

[@boid9761]

My aunt is making burgers tomorrow for her birthday. This video happens to be Exactly what I needed. Thanks Babish!

[@ElementBouncer]

That herb planter at the end is amazing! I have a question though, how long do herbs like these typically last sitting in the planter like that?

[@parkerlayfield4812]

My go to for a smash burger is American cheese, stone ground mustard, a little bit of mayo and deeply caramelized onions

[@Kagrenac2579]

I have a genuine question, why do you Americans call it American cheese? Americans didn't invent it, and in every other place in the world I've visited call it by its original name which is parmesan cheese

[@d.m.3038]

@@Kagrenac2579 American and Parmesan are not the same thing.

[@Kagrenac2579]

@@d.m.3038 yeah I realized that the second I made the comment, sorry for my stupidity lol

[@BLUEDREAMZzYT]

@@Kagrenac2579 lol

[@Kagrenac2579]

What I meant was cheddar, why do Americans call cheddar cheese American cheese instead of it's real name?

[@markjacob7752]

I worked at smash burger, there is a small error with the process. When you smash it's important to press and hold for at least 10-15 seconds. I use a steak weight. Also a piece of parchment paper will let you press and hold without the meat sticking to the smashing tool to help make sure you get the best sear! A smash burger is all about the sear.

[@kaldo_kaldo]

Smashburger is but one place making smash burgers - and not the first, mind you. That is to say, there's not really one right way.

[@markjacob7752]

@@kaldo_kaldo sure, in the sense that there's more than one way to do anything. There is a noticable difference on the sear and the crust that smash burger gets and that's from the extra press and HOLD. Other places that smear just don't get as hard a sear

[@kaldo_kaldo]

@@markjacob7752 Conversely, places that only press and hold don't get as hard a sear as those that smash smear the meat and scrape it back and fold it on itself.

[@markjacob7752]

@@kaldo_kaldo need Babish to test this for us!

[@kaldo_kaldo]

@@markjacob7752 Sure, I'd like to see that.

[@TheSlavChef]

How does a burger introduce his wife? Meet Patty

[@aleksanderaleksandrov1016]

disgusting joke. loved it.

[@SirDragonClaw]

"Potato rolls are wildly available" I have never even seen one in my life and not a single store sells them near me.

[@KingJori_]

You live in bikini bottom?

[@waheedabdullah6371]

Make Empanadas that were mentioned in 2021 Suicide Squad movie

[@MisterPrince01]

Yes please

[@rayanansi563]

Yes but the Colombian ones with corn shells instead of pastry, the superior empanada 🤤

[@rachelwalton6471]

Did anyone else notice that his "herb garden" is just a bundles of herbs from the grocery store stuck down in some soil??

[@amberberry_]

Well that is how you can get a herb garden

[@rachelwalton6471]

@@amberberry_ it is true that you can grow herbs from cuttings, but in order to do that you need to propagate them a certain way.

[@TheSlavChef]

You should make Dante's Inferno burger from Dumb & Dumber!

[@epicdashcammoments4314]

I would like to see that!!!

[@Bropane12]

2:15 "After you've pinched and rolled your balls, cover and let rise"

[@BrainMax_]

Can you make Team Rocket's Spicy Dishes from Pokemon episode, "Pallet Party Panic"?

[@TheSlavChef]

I wanna be, the very best!

[@M644theawesome]

@@antonijolivaja3203 no, hot

[@shanehunt3019]

Aaaaaahhhh twisting the muddler after pushing down gives me nightmares when people make mojitos Never twist, it's how you end up with all the little bits of leaf floating around. Straight up, straight down. A bartender friend I had was from the keys and he'd want to slap someone silly whenever he saw the grind technique pulled out. Do it for fruit peels or berries, not leafy ingredients. Mint can release enough of its fragrance from a roll or a press.

[@recoil53]

Yes, it's a crusher, not a grinder.

[@jeffreyv8306]

"do not let me catch you mixing seasonings into your beef" why not? is that bad?

[@phishtrader7744]

Pre-mixing salt into the burger results in some of the proteins being dissolved, then as the salt is absorbed and dispersed in the burger, the dissolved proteins cross-link within the burger, essentially gluing the whole thing together. This makes the burger's texture rather tight and tough, sometimes described as "sausage-like". Also, pre-mixing seasonings requires you to work the ground beef even more, which also contributes to a denser, tougher burger in the end. You want pretty loose burger for smash burgers. Fresh ground > ground beef on a tray > > tube meat.

[@jeffreyv8306]

@@phishtrader7744 so this salt destroying proteins thing would only apply to ground meat, right? You would still season (or even marinade) a whole cut of beef or pork or chicken or whatever? I'm assuming it's a matter of surface area

[@phishtrader7744]

@@jeffreyv8306, yes, it's a matter of surface area but also having a mass of twisted up muscle fibers in burger vs a whole cut where the fibers generally run the same direction or are in a bundle composing a muscle.

[@D-Vinko]

​@@MTB91SC This proves absolutely nothing. A human can casually, and without knowing it, alter the results of an experiment like that one, specifically in that he should have used a catapult with a specific, and known throwing force. He is known to ALREADY believe it's bad to salt first, so in my mind, there is no way to guarantee he did not passively change the results without his own realization. I'm going to do this experiment, but with proper controls, and I'll report back later. Again, that experiment wouldn't even pass a teacher's table in an elementary class, no control over your study.

[@D-Vinko]

@@phishtrader7744 While an acceptable explanation, no study exists to prove this.

[@TaffieTheCapy]

5:52 THANK YOU Biting into seasoning in the middle of a burger...brrrrrr

[@JakeDriver]

It feels like Babish is only a few steps away from growing his own veg.

[@scott2100]

it wouldn't surprise me at this point if he does

[@EricAdamsonMI]

I'm sure that's been the case for a long time, now. Now, I'll bet he grows his own wheat and mills his own flour!

[@Imjudah-]

Well he sorta did it with the pesto from Luca

[@jacobbrennan6489]

Farming with Babish

[@kanedaku]

Im sure he has a small animal farm that he doesnt mention. *"The meat cuts today, were previously known as Daisy."*

[@marcusanthony470]

I don't think so are thin enough; when you apply foil or parchment in between using a heavy glass measuring cup pressing downwards you get a thinner patty with a better crust

[@caseymac1988]

Shoutout to the Botanist (Bruichladdich) for sponsoring this episode. Please go give them some love as they are an amazing distillery in Scotland who care about their product

[@cruachan1191]

I part own 2 casks of their whisky with my friends, it's a lovely place to visit and an excellent excuse to visit Islay periodically, taste lots of whisky and eat lots of incredibly fresh food. Also my friends who are golfers (I am not) tell me that the course on the island is great and would probably be championship standard if not for it's location being a bit too remote.

[@captainsquids2792]

6:26 "Generously smeared with butter" *shows us the brightest, most reflective bun ever*

[@JohnRiggs]

Smashing!

[@Xjebin]

😐

[@yata3826]

Wow bro you got the The whole squad laughing

[@Mm-vr9mt]

Nigel is that you?

[@hulksmash8159]

Better not let Metal Jesus catch you having fun.

[@Darknal199]

Breakfast: One Ring Almond Pastry served with Coffee and Cream Second Breakfast: Tomatoes, sausage, and nice crispy bacon with homefries Elevenses: Honeycakes with whipped butter and local honey served with Earl Grey tea Luncheon: Salted pork, cheese, pickles, and hearty bread accompanied by herb salad and french onion soup Afternoon Tea: Lembas bread, strawberry preserves, and double cream served with blooming jasmine tea Dinner: Beef, leek, carrot, and po-tay-to stew with horseradish Supper: Mount Doom Lava cakes

[@Bluetartinator8]

I know you've made cocktails before, but what about the green one from episode 2 of Marvel What If animated series? And have a real duck appear as your special guest in the video

[@rumbleinthekitchen_Amy]

Maybe a cross over with Greg from How To Drink?

[@matthewlacey4198]

@@rumbleinthekitchen_Amy yes to both of these ideas

[@jasonblalock4429]

Only if he can get Seth Green to guest star.

[@AkemiTheSunbro]

6:37 “Arranged in a special Satanic star to summon the Beast” Completely opposite of a joke I made when animating a Binging with Babish Parody, I was way off the mark 😅

[@realkingofantarctica]

I made a smashburger out of shrimp yesterday. It tasted exactly how you'd expect a smashburger made of shrimp to taste.

[@wiebemartens1030]

Like shrimp, I presume?

[@OfficialHavocOsiris]

You can’t tell Babish that that’s not a burger

[@crypticweeb]

@@wiebemartens1030 like smash i presume

[@justbainz7]

Disgusting

[@brandonmcmahan2859]

That Botanist pitch was so amazing, it makes me wish I had the money to hire Babish to plug my non-existent company.

[@ttyyuuiiei]

Here’s a tip: smaller patty diameter allows corners of cheese to caramelize on pan.

[@SentinelGhost]

Andrew:"it's the only way to get that dry aged flavor between your buns" Me:"Um............ OH, the burger!"

[@godzzwrath]

gilf enjoyer exposed

[@yurielcundangan9090]

Popular Opinion: Every single one of y'all agrees Culinary Uni. made our Day much better:

[@GuinessHangover]

@ 1:16 when Babish breaks out New Hotness, you can hear the swell of pride in his voice, like a proud papa showing off a newborn.

[@aonbrogan8266]

Babish: This bottle seems a little smaller than usual. Me: Yeah. Babish: Whoop, too big. **Snaps** There we go. Me: Wait no, go back.

[@gnomevoyeur]

Here in Australia, commercially available corned beef is made from silverside. It’s a cut that doesn’t neatly translate to US cuts but seems like it might be very similar to the eye round you showed here. I’d love to see a side by side tasting with brisket if curing your own is on the Babish agenda.

[@helpmereach45ksubswithoutvideo]

These videos is the thing we need in our lives

[@KDBryan]

Burger name of Chuck getting pounded with other meat proves that love is real.

[@justinhendricks1691]

When the Hulk is not the one making the Smash burger: My disappointment is immeasurable and my day is ruined!

[@brandoncastro9926]

Lol

[@Bakutakamine]

My restaurant does a different smash burger every month, just finished off one topped with slow roasted lamb ribs and in house Tzatziki with mozz, goat cheese, toms, red onions, and spinach. Sold out before the end of the month!

[@nuzhatmaliat9258]

After seeing Matt's burger stacking theory/experiments I got curious how Babish does his burger stacking

[@yotambronsky9990]

7:41 ahhhhh the shake of approval...

[@Idonotlikepeanutbutter832]

Maybe you should make the Red Velvet Cupcakes with Cream Filling from iCarly episode, "iFind Lewbert's Lost Love"

[@abiyyufh1566]

6:56 this is memeable

[@jasonguern8402]

That pentagram caught me off guard and I laughed so hard 😂

[@monamitra1990]

You read my mind!! Been looking all over the internet for a video about what cuts of beef make the best burgers! Very keen to try out your ratios. Thanks for the clear explanations 🙏🏽

[@danielbuchmueller732]

"Now all it needs is a light, crisp, refreshing cocktail." No... Now all it needs is BACON!!!

[@redxsage]

And... CHEDDAR cheese! Oh, and barbecue sauce. Without sliced, RAW onion!

[@22centuryfacts]

@@redxsage picky

[@alexanderhood8993]

@@redxsage well I loved Blooming onion from the strawberry festival in my hometown of Dayton Tennessee especially Vidalia onion with it being Caramelized and sweet pickles while you would normally skip the optional sugar. If you’re using sweet onions, like Vidalia, which are already sweeter than your basic yellow or red onions still I would loved to add that optional sugar to that caramelized sweet onion regardless with sweet pickles with it. When adding those two ingredients to my hamburger. With side drinks of sweet tea and coleslaw.

[@GetYourChicken17]

This video is nothing short of a godsend. I almost thought I would have had to splatter oil all over my kitchen to make smashed burgers, until seeing that there are pans that are compatible with an outdoor grill.

[@basicchannel3234]

What if you made Chili Fries from Ben 10 Alien Force?

[@chaplint70]

I've been getting in to smash burgers lately and I have to say I am in love. Make sure that bun in nice and butter toasted and I like to make very thinly sliced onions and put them on top of one of the burgers after the smash.

[@Leifm6]

These looked amazing! Great job!

[@GreenBeanGarage]

It’s only 10:20PM and I want some of these burgers so bad

[@BrainMax_]

I'd love to see you make Dumpling Soup from Wish Dragon movie

[@bernebelmont1857]

The dumpling soup from From Beyond also seems like a fun option It's a different type but still

[@ancherrera]

If you dry age your own meat, the pellicle from the exterior of your dry aged beef can be ground and added to your burger mix for a much less expensive way to get steak house flavor.

[@coyotehd816]

That was fantastic I am definitely going to attempt this combo tomorrow on my day off would be the perfect start to my weekend🙌

[@LadyLuck-rd5vi]

"beef sommelier" is a title that Babish should wear proudly

[@flashrogue4376]

Wife got so fed up with me smashin' bergees in the kitchen she bought me a flat top propane griddle for Father's day.. and it's amazing, would recommend for any burger lover. Also your smasher makes me sad bro, you need an upgrade. Also also, thanks for the potatoes roll recipe, can't find them anywhere around here.. everyone is on that brioche bandwagon..

[@johnhpalmer6098]

Add to the breads that are hard to find, Crumpets and egg bread. Occasionally, I can find crumpets, but egg bread? No where that I know to find them. Used to be able to find them fairly easily until sometime in the last decade or so.

[@alim998097]

You mention using the ribeye as the only way to get dry aged flavor between the buns. You can use chuck and other cuts, then if you dry age your own meat, save the pellicles and then grind those and blend to achieve dry aged flavor.

[@robnew808]

The drink he calls a "Gin Mojito" is actually a pretty old cocktail called a Southside (Or Southsize Fizz if topped w/ soda water)

[@SnakeMan448]

1:17 It's bigger, faster and stronger too! It's the new member of the Babish crew!

[@shawnafoxley]

Well it’s almost a year since I’ve gone vegan for my Crohn’s disease and, almost a year later I still can’t miss an episode of babish 🖤

[@Aullios1]

I use impossible beef for my smashburgers. It does really well and is of course vegan

[@shawnafoxley]

@@Aullios1 that’s amazing! I’m living in Ireland at the moment. I’m having a hard time getting my hand on any impossible or even beyond products. I don’t know why but they don’t sell them here 😢

[@robertbretland6439]

My grill and smoker are literally in-between my lawn mower and disused trampoline for my nieces and nephews lol

[@lifeinkorea333]

These burgers sound great. I’ve never tried burgers to make by myself before but now I believe how easy and pleasure to make them! Thank you so much for the recipe! Love from Korea🇰🇷💕

[@colesutra]

Try these with a generous sprinkling of shredded triple-cheddar blend tossed on during the last 30 seconds to a minute of cooking. Knocking some of the excess loose cheese off onto the skillet to fry up into a cheese skirt. It's *decadent*.

[@kaldo_kaldo]

What is a "triple cheddar blend"? Cheddar is one type of cheese. There aren't really multiple cheddars.

[@EricAdamsonMI]

My recommendation is to go for the double smash -- start with the round ball & smash it perhaps half way (no smear, yet) to flatten it somewhat. After a nice initial crust has formed, smash & smear it the rest of the way -- the result is sublime!

[@braisonorina3922]

6:42 babish : made entirely from scratch(proceeds to adopt a newborn calf

[@Neoxon619]

I’ve been looking forward to this since you mentioned that you’d eventually do smash burgers. That said, the light exposure for the buttering of your buns was a bit overexposed.

[@roBLINDhood]

I’ve asked you before, but can you please explain your adamant stance on seasoning formed patties rather than loose ground beef? My guess is that this advice is specific to smash burgers due to their high surface area to mass/volume ratio and you say it so as to avoid over seasoning.

[@22centuryfacts]

He’s explained it before, apparently it makes it crumbly

[@richmosley2519]

There is no rule barring a cocktail + burger experience. As for the smoke, well-placed fans can help, or even a partner/spouse/friends frantically waving towels to disperse it to open windows. Overall, it is a messy, smoky, terrific experience.

[@D0UBLD]

Gin mojito is called a Southside in NZ and Aus. And the botanist gin is amazing for it. Best hangover cure ever.