00:00So are Smashburgers one of the big scams in the food industry,
00:02or is it just one of the best ways you can make a consistently good burger?
00:05Now I've seen this kind of comment about Smashburgers so many times,
00:08and I get why at face value this seems like you're getting less beef at a higher price,
00:11but that's just genuinely not the case.
00:12See, most Smashburgers sit at around 3 oz per patty.
00:15And even though I like to aim for 3.5 to 4 oz myself,
00:17a 3 oz beef patty is perfectly fine.
00:19So when this type of burger gets served up as a double,
00:21it's anywhere from a third of a pound all the way up to half a pound of beef.
00:24And let's face it, you shouldn't be getting a single patty on a Smashburger anyway.
00:27So if that's what you're basing your claim off of when you say it's a scam,
00:29it just doesn't make sense.
00:30Now if you do absolutely insist on that thicker pub-style burger being better,
00:33there is something I really think you should try that kind of gives you the best of both worlds.
00:36So you're going to start off with about 6 to 8 oz of beef for the burger patty,
00:38and then we're going to form it into a ball like we would for a Smashburger,
00:41but just a little bit bigger.
00:42Now there's obviously a pretty big size difference here,
00:44but trust me, even for these big pub-style burgers,
00:46making them this way and then smashing them is a game-changer.
00:49And when it's time to cook these up, we're actually going to use our Burger Smasher,
00:51which is conveniently the same size as a burger patty.
00:53And we're just going to press the larger beef ball down and smash it
00:56until you see that the beef is spread all the way out to the size of your Smasher.
01:03Now one of the big differences here is we're going to season both sides of the beef
01:05when the patties are this big.
01:06That way we don't end up with an under-seasoned burger.
01:08And the other big difference is the cook time,
01:10and I like to let this cook for about 90 seconds
01:12before I flip it over and season that beautiful crust we got on the first side.
01:17Then we're going to place down our sliced American cheese along with our potato bun,
01:19and we're going to let this start to melt and steam
01:21while the burger cooks for another 90 seconds or so.
01:23Now after the burger hits the internal temp you're looking for,
01:25it's time to pull it off the griddle and let it rest a few minutes
01:27while we cook up the Smasher Burger.
01:28And even though Smasher Burgers are definitely my preference,
01:30one of the big things people say against them is they just aren't as juicy,
01:32and when you press them down, you're squeezing out all the juice,
01:35which honestly just isn't how that works.
01:36See, when you smash the burger,
01:37it's not like you see any juice pouring out onto the cooktop.
01:39Now you will see the fat start to render as the beef cooks,
01:42but that's always going to happen regardless of how you cook the burger.
01:44These are only going to need about 90 seconds max,
01:46and then we're going to flip them over and get them topped off with some American cheese,
01:49as well as the potato buns so that can steam.
01:52Then after about 30 seconds, the cheese should be melted,
01:54and all we have to do now is stack these up so we can put these burgers together.
01:57And if you're familiar with a lot of my burger recipes,
01:59then you know I'm definitely a fan of making sure the toppings stand out.
02:01And all we're going to use for toppings are some yellow mustard,
02:03some diced white onion, and a few dill pickles on the bottom.
02:05Then we can place the top half of our burger down,
02:07and then we're all set to give this one a try.
02:09And because I want to see how that thicker burger holds up against a classic Smash Burger,
02:12we're going to keep the toppings exactly the same.
02:19And now our classic Smash Burger is ready to go, so we can give that one a try as well.
02:23And even though I already know which one of these burgers I'm going to prefer,
02:25it's always worth testing.
02:26And I definitely recommend that you do this kind of testing at home for yourself.
02:29Now, first up is the burger with a larger patty, and it looks really good.
02:32And all that's left to do now is give it a try.
02:33Cheers.
02:37Okay, that's really good.
02:39The difference when you cook it that way is insane.
02:41Okay, first off, I would never be upset if someone served me this burger.
02:44I mean, it tastes really good.
02:45But I am missing that deep caramelized crust and those crispy edges that make a Smash Burger so good.
02:49And if you're one of the people who are completely against Smash Burgers,
02:51even though I don't agree, you should definitely try this method
02:53because it honestly gives you the best of both worlds.
02:55And on that note, let's try the Smash Burger.
03:05It's just not even fair.
03:06I mean, this has just as much beef, if not more,
03:08but all that extra caramelization just makes it taste so much better.
03:11I just think it's really hard to beat the sear and flavor you get from making a classic style Smash
03:14Burger.
03:15Plus, you're going to save so much time when you're making them,
03:16and that is always a good thing.
03:18And if you like these kind of videos where I test different burger myths and recipes,
03:21make sure you like the video and subscribe so you don't miss out on the next one.
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