Smashburgers! | Home Movies with Alison Roman

In for Summer 2022: Flat, thin, crispy, griddled smashburgers covered in melted cheese. While the toppings are non-negotiable (large sheets of crunchy iceberg lettuce, thinly sliced raw and frizzled onion, dill pickles, too much mustard), the patty can be meat or plant-based with near identical experiences, reminding yourself a smashburger is truly about the sum of its parts. We’re not reinventing the wheel, but we are showing you how to make your new favorite burger.
Thank you to my best friend, FreshDirect, for sponsoring this episode and for always delivering what I need, for Home Movies and in my personal life. If you'd like to try FreshDirect, you can use the code 'roman' at checkout for $50 off your first order of $99 or more. Click HERE (bit.ly/3xFFMBG) to shop everything I used so you can make these smashburgers as soon as possible.
RECIPE & INGREDIENTS:
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VIDEO CHAPTERS:
0:00 I've always liked smashburgers
2:05 Thank you to Fresh Direct (Use code "roman" at checkout)
3:10 Alison's smashburger rules
5:00 Preparing the smashburger condiments and patties
10:23 Grilling and dressing the smashburgers
15:58 Grilling and dressing the Impossible smashburgers
#Smashburger #SmashedBurger #Hamburger
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VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Grace Palmer
Director of Photography: Dennis Thomas
B-Cam: Christiana Lopez
Sound: Yves Albaret

[@alisoneroman]

How much mustard is too much mustard?

[@AegeanDelight]

The limit does not exist 🍔

[@xyzpdq1122]

Not enough is a thing, too much is not

[@tebogomathete]

Never too much

[@PatriciaScarpinTK]

there is no such thing as too much mustard. Period.

[@marieokumura2105]

Never too much... Looking desperate to find some with the mustard shortage facing us...

[@Paul-xj8ln]

The passion about what is and is not acceptable on a burger at the beginning had me LOL’ing. Iconic.

[@gantboy2004]

Seriously! Every American has their take on it - like every Italian has their pasta rules. It’s a national pride thing, in both cases. It’s a fun pastime discussion. It is a right of passage to campaign for your way.

[@sycofya1677]

Not gonna lie, a burger with gruyere mushrooms and truffle on a brioche bun sounds amazing 😋 👌

[@rebeccahart]

Allison: works on R+D for a burger place. learns her burger opinions are unpopular. proceeds to create a video lecture of her unpopular burger opinions. 🏆

[@laurenjohnson3210]

This video deserves an Emmy for the emotional performance. Bravo Alison - one can only aspire to be this passionate and aggressive about burgers.

[@nx1cf9nd5h]

This is so chaotic and I'm living for it, another Queen Roman masterclass on cooking

[@wonderhunter4734]

I've literally been on the edge of my seat waiting for a new Home Movie. Also, I've found cooking out of Nothing Fancy has really filled the void during the break (not sponsored).

[@davidcho0828]

Appreciate you Wonder Hunter

[@wonderhunter4734]

@@davidcho0828 ❤️

[@ilhamzirari2795]

@@wonderhunter4734 hshdudyydydhdudud

[@kylelysher8197]

Finally having a new Home Movie made me a bit more emotional than I expected, but I'm so damned excited to see/hear y'all again. Pickles and Mustard piled high for life.

[@justinhuertas]

One method from Carla Lalli Music that I use when I smash burgers is using 2 spatulas -- one for the surface area of the burger and the other you use the heel/handle to push down on the first spatula. I found it super useful for optimum smashing!

[@ashleywilliams3992]

That sliding you experienced is the best argument for shredduce. The texture of the shreds sorta grips the top bun, as opposed to the slick surface of those lettuce sheets which definitely encourages the slide. Besides that necessary function, a fresh pile of green shreds is absolutely crunchy and delicious. Other than that, your burger is perfect...once you add ketchup, lol.

[@andrewfarrell6120]

The combo of cooked and raw onion is key. You are so right.

[@amandadanielle19]

We missed you, Alison! Don’t ever leave us again lol

[@timothrykrasnapolsky]

I'm so happy she's backkkkkkk!!!

[@TheLettybird]

I was so worried you had stopped doing these! Thank you for coming back. x

[@S23K]

“I don’t care for sandwiches” might be the most incomprehensible thing I’ve ever heard you say! :( The Sandwich is the perfect food

[@silvia_music]

I made these tonight and wow. So simple, so quick and the most delicious burgers ever! We’ll be making these again!

[@DowntownDiva]

This is the most chaotic Alison video to date- and I am HERE for it.

[@katiekirk5619]

Alison! Why so much hate for a sliced, beautifully ripe tomato on a smash burger? It's perfection!

[@rebeccahart]

And Mayo!

[@theprousteffect9717]

I like tomatoes on burgers, but I'll admit that it's unnecessary. If you're adding pickles and/or a bit of ketchup, you're already getting the acidity you need.

[@jocelynferger9681]

Alison Roman, how we have all missed you!!!💖

[@dianehutchinson9257]

Omg yessss! I literally rewatched the Thanksgiving episode yesterday because I was missing Home Movies so much!

[@rorysmom3]

I made these and WOW. You take simple ingredients and methods and put them together in such a fabulous way! 🤤🤤 love from Montana.

[@eggboi4564]

So happy you’re back and now I have a kitchen to try these recipes!! A lot happened since we last saw you!

[@gantboy2004]

Either I never realized before today how much I’m into someone telling me how I should build my burger or this combo is just damn good OR both (:

[@kstepk5003]

The pickiness is absurd and I’m here for it. She back! Woo woo

[@jeanneamato8278]

Happy first day of summer to all Alison lovers!

[@kylescott8218]

love the chaos youre bringing to this one

[@diannabrown4703]

I missed you! So happy for a new Home Movies! ♥️

[@jeanneamato8278]

Yayyyyyyy you’re back. Youve been sorely missed. Where have you been keeping your charm, you’re wit, you’re cheekiness. Glad you’re back. 🥰👍

[@k213389]

i would never voluntarily eat a burger with such an abundance of onion...but I am glad it makes you happy and I am happy to see the return of home movies

[@anniebaby1]

this came at the perfect time for me. i’ve been quickly realizing (hot take) that krystal is my perfect burger and this incorporates all the elements that make it my fav. plus i have about a million potato buns leftover from a bbq this weekend. WINNER WINNER BURGER DINNER

[@davidcho0828]

LOVE A REGIONAL FAV LIKE KRYSTAL (also lots of mustard)

[@nabildipatuan9216]

Home Movie is BACK!! Love you Alison Roman❤

[@hobojo1083]

the chaos and sass in this video is unparalleled aka this might be one of my favorite videos after the nyt thanksgiving special

[@raw1147]

This video is so cleverly produced. You are a delight to watch and to listen to...plus the recipes are always spot on.

[@trevy7321]

this episode is so chaotic lol love it!

[@passiveaggressive6175]

It’s been so long. I’ve been checking the channel daily and now you are back! You have been truly missed🥰🥰

[@embeexoxo]

Whenever I order a burger I always say, "With extra pickles - like, more than you would think."

[@Sandy-eq4bw]

Didn't know how much I missed your videos until I heard you talking. You are just fun. Glad you are back.🙂

[@JohnHausser]

This channel deserves much more subscribers! Nice job 👍 Cheers from San Diego California

[@victoriasanchez4681]

missed these so much

[@sarahbryant5883]

Confession time. Today I recommended an Alison Roman recipe to a colleague. And I told her, my “FRIEND” has a recipe for tuna you would love 😂 It had already left my mouth when I realized I called a KZbin stranger a friend lol. So cheers to you, friend 💕

[@davidcho0828]

WE'RE ALL YOUR FRIENDS

[@karimgomez2341]

I really missed this, thank Burger God Home Movies are back!

[@agieunice6374]

Excited too

[@camilaloretdemolareynoso3469]

I dont even eat meat but just enjoyed so much watching this video. How you explain everything and why you like it in a particular way

[@isamarpena6075]

Happy to have you back. Hope you enjoyed your break. 🌻

[@karolynhenderson3772]

God do I love these home movies.

[@CharlieTredwayMUA]

OMG YAY!!!! I Have been dying for more of you.

[@paxwilliams5195]

I’m so glad you are still making home movies 🥰

[@bethmcnally2282]

Since watching this video, I’ve made these so many times! So so good!!!

[@patience6064]

Thank you for upgrading me. I love all your recipes

[@shimmerine1]

I swear you’re clairvoyant. I just made smash burgers the other day and was like how would Alison make this?

[@elizabeth1477]

THANK YOU for including Impossible Meat! Sometimes I see your videos and I think to myself "this won't be for me" and I am pleasantly surprised by the effort to include plant based options. Love you!

[@venividivixen]

"If you come at me with that cheddar, I👏don't 👏want 👏it" (crew losing it in the background) I'm

[@cindymacolini9325]

Love your videos, even when it's not something I would eat. I prefer my burgers quickly grilled and served with a garden fresh tomato (preferably Cherokee Carbon or Indian Stripe) & mayo.

[@lisayerace5578]

Agree 100% with your method AND ingredients! 👍🏻 (I cut my onions very thin, too….)

[@nicholasrooksby3327]

It feels like a smash burger like never before.

[@reinapaleo6973]

I am so excited to see this!!! I can't wait to make it. I literally make all of your recipes!

[@shadowmomo2007]

SO HAPPY YOU’RE BACK!!!!! YAY!!!!

[@phoenixpincus3038]

I just got shouted at by Alison for 19 minutes and I loved it.

[@claireandoy5314]

Appreciate the plant based alternative getting some airtime!

[@danasuz763]

This video is spot on and exactly how I like burgers!

[@SivanIlan]

✨ Tuesdays can now be glorious again ✨

[@nataliedellaselva3642]

I have never heard someone so passionately despise something so classic as a burger hahaha. Glad you found your smashburger niche

[@olabodegbolahan1095]

This video is so amazing

[@rosiereal804]

Girl, where have you BEEEN? So glad to see you. Watching at midnight and I might have to go cook a burger…

[@MalcolmHarper-hj3vd]

"just because its summertime doesn't mean you need to grill everything." LMAO

[@CruzCruz-nw7fi]

I use this recipe all the time ,I do double meat double cheese 🧀 one bun , what a perfect quick burger 👏👏👏👏💯💯‼️‼️‼️

[@ronespeseth861]

I love adding a runny-yoked fried egg; the mix of the egg, mustard and cheese is heaven. And, I feel dill pickles are wonderful served WITH versus IN the burger. Small tweaks to a great burger recipe.

[@valerieharo3271]

Amen to the extra pickles!

[@tfantasia]

Moon Burger is the BESSSTTTTTT!!!! Omg. I eat there way too much. It’s perfection.

[@SamParker212]

A pleasure to watch! Looking forward to trying these with two smaller patties (2.5 oz / 71 g) on a bit smaller of a bun. I like the same brand but go with the 12-to-a-pack size over the 8-to-a-pack. More meat to bun.

[@audsmithl]

I know this comment has nothing to do with the cooking, but I'm happy to see Alison's signature orange nail polish is back after a brief hiatus.

[@davidcho0828]

TIS THE SEASON

[@nurseslectureforum4187]

Wow i love this 💓

[@Ninspriterx]

Love that shirt. Totally need it

[@Pammellam]

Okay, no ketchup is fine, but I NEED Mayo on my burger. Mustard is okay too, but I must have Mayo too! The rest sounds yummy and worth trying! Thanks Alison!

[@patriciaveech5393]

Thank you Alison and team. We missed you. We need you. We love you. Signed, your fans.

[@CruzCruz-nw7fi]

Idk if it’s the technique or onion but these burgers are amazing ti make tastes like any restaurant burger I’ve made it 2 times I’m going to forever make my burgers this way 4ever 💯💯‼️thanks fir the recipe

[@assassinave]

Will have to do the combo onion style next time. I sort of split the difference by putting raw onions on the underside of the burger on the flip. That doesn't get the other side as browned, but it hasn't bothered me. I actually ran out of American Cheese last burger and basic sharp cheddar does not work. On occasion, I like a little bit of heat just for fun, so I create a chunky relish with the pickles and jalapenos.

[@miacolvin]

Had a burger yesterday, may need to have *this* burger today

[@FeatheredLegs]

I love how aggressive you were explaining what goes on it. 😂✌🏻

[@serrankare]

Yay You are back! Question: but doesn't In and Out have the special sauce and tomatoes? Now I'm craving In and Out... going there tomorrow.

[@bhullar21]

PREACH ALISON!!!

[@angelaarcher2355]

I love iceberg lettuce. The middle crispy leaves are the best on a burger. Not floppy like the outer leaves and not as bitter as the inner leaves. But I'm a mayo, lettuce, tomato girl with kosher pickles on the side.

[@JPKoutloud]

This is exactly my style of burger

[@suratiivey9142]

Nice you included the Veg burger option - today I had a beef burger at a brewery, it was so damn good, then I went to costco and bought plant based sausages, Field Roast. Pretty good too.

[@jessicaflores5657]

cute apron! where is it from?

[@waheebolamilekan3486]

This so educative

[@m.theresa1385]

Yaaaaay! On my menu today. The beef is in the Frigidaire and the coleslaw was made yesterday.

[@faredsharudden]

SHE IS BACKKKKK!!!!!

[@jeanneamato8278]

Love beyond burgers.

[@agyakubemsenbenson9796]

Beautiful

[@xyzpdq1122]

It helps if you use something heavy like a meat mallet to really bear down on the spatula, rather than flexing the metal.

[@pascalchinonso1872]

Tastes good

[@lostundeniably]

this whole vid is like an extended version of the pie monologue from when harry met sally but about burgers

[@lovleypoppy]

I love your channel! 💖😊

[@vittoriabakes]

I like to pre-smash the patties with my tortilla press, and stack them between parchment paper til I'm ready. Easy to store in the fridge, too. Then when I pop them in the hot pan, I take a silicone spatula (so it doesn't stick to the meat) and just quickly run it over the edges outward, to thin the edges out more, and get that lacy crispness. I find 2 oz patties are great for two pre-pressed smash burgers stacked on a bun - and with that size, one 16 oz package of ground beef can make 4 burgers.

[@_lifeofrye]

THE QUEEN IS BACK!!!!!!

[@dqivana]

Oh how I missed home movies!!!! 😍🤩😍🤩

[@JeremySpeer]

I'm in your corner start to finish on this topic, including all the variations and the Peroni. My only addition is to suggest Feltman's (yeah, Feltman's of Coney Island) mustard. French's is classic and perfectly good, but Feltman's is apple cider based and adds a whole new layer of mustardy goodness. Oh, and small All-Clad lids make really good, unbendable, smashers.

[@gantboy2004]

I second this! Way too many people trying build a blt on their burger, which is fine, but that’s not a burger.

[@workingplz1385]

Sorry Alison love your videos and recipes so much

[@jesgep]

Yay, Home Movies is BACK, BAYBEE!

[@suratiivey9142]

I love your fearless , let er' rip style. Like you, when I was a kid I didn't like candy and stuff like that either. I'm a savory type.

[@terrizagst]

Yay, you're back!