00:00So are Smashburgers one of the big scams in the food industry, or is it just one of the best
00:03ways you can make a consistently good burger?
00:05Now I've seen this kind of comment about Smashburgers so many times, and I get why at face value this
00:09seems like you're getting less beef at a higher price, but that's just genuinely not the case.
00:12See, most Smashburgers sit at around 3 oz per patty, and even though I like to aim for 3.5
00:16to 4 oz myself, a 3 oz beef patty is perfectly fine.
00:19So when this type of burger gets served up as a double, it's anywhere from a third of a pound
00:22all the way up to half a pound of beef.
00:24So if that's what you're basing your claim off of when you say it's a scam, it just doesn't make
00:27sense.
00:27And even though Smashburgers are definitely my preference, one of the big things people say against them is they just
00:31aren't as juicy, and when you press them down, you're squeezing out all the juice.
00:34Which honestly just isn't how that works.
00:35See, when you smash the burger, it's not like you see any juice pouring out onto the cooktop.
00:39Now you will see the fat start to render as the beef cooks, but that's always going to happen regardless
00:42of how you cook the burger.
00:43Now these are only going to need about 90 seconds max, and then we're going to flip them over and
00:46get them topped off with some American cheese, as well as a potato bun so that can steam.
00:51And if you're familiar with a lot of my burger recipes, then you know I'm definitely a fan of making
00:54sure the toppings stand out.
00:55And all we're going to use for toppings are some yellow mustard, some diced white onion, and a few dill
00:58pickles on the bottom.
00:59Then we can place the top half of our burger down, and then we're all set to give this one
01:02a try.
01:08It's just not even fair.
01:09I mean, this has just as much beef, if not more, but all that extra caramelization just makes it taste
01:13so much better.
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