Bridget's sense of humor is so much fun in these videos. Love a good smashburger.

@RG-od8ri

Жыл бұрын

She’s a turn on.

@polarbear353

Жыл бұрын

@@RG-od8ri You got that right.

@dominicmendy4615

11 ай бұрын

I need the respees

I love everyone at ATK,but Bridget is my fav.Thank you and Happy New Year to All.

@oneproudchump8457

2 жыл бұрын

She should change her name to Jalapeño, because she’s so hot! 🤓

@RWayne-nu2fi

2 жыл бұрын

@@oneproudchump8457 I thought it was just me....... I have to watch the videos twice, first time just to admire her......

@polarbear353

Жыл бұрын

Bridget is an absolute doll.

@mattfisher8568

4 ай бұрын

I love her too…

Just a bit of Worcestershire sauce in the 1000 island brings it to the ultimate flavor. Also toasted buns for crunch and sogginess prevention.

@ithinkaboutthings9052

2 ай бұрын

I’m going to remember your advice to toast the buns and add some wooster…worchest…aw, heck - the anchovies juice.

@TheMrFarkle

28 күн бұрын

Try potato rools.

Salt on the tomato right before putting on the top bun 🙂 These look excellent!

I love you guys, but I have to push back here. You absolutely should grind your own beef for a smashburger (can be done in a food processor). Supermarket ground beef produces a rubbery patty when cooked. Also, you should toast your buns.

@goldencalf5144

2 жыл бұрын

@Mr. Cool I guess it comes down to personal taste. The conventional wisdom with smashburgers is to toast the buns to maximize the caramelized flavors.

@goldencalf5144

Жыл бұрын

Totally agree. Supermarket mince produces rubbery burgers. The food processor is your friend in grinding your own beef. Just semi freeze the meat before putting in the food processor.

for the best burger always put lettuce on top. The lettuce will protect the burger from the wetness and juices of the tomato and burger from sogging out the bun. Isn't a bad idea to put lettuce both top and bottom especially if you toasted the buns and have sauces on the bottom

@FVWhimsy2010

2 жыл бұрын

That's how I dress my burgers too...I hate soggy buns. From the bottom up: lettuce, onion slices, burger, cheese, tomato, lettuce. Any special additions are added somewhere in between. Ummm...now I'm hungry!

@m.theresa1385

2 жыл бұрын

Lettuce on the bottom to protect the bun, tomato on top to co-mingle with the ‘dressing’. The softer bun top will squish into the top of the tomato & cheese ,, delish ,,

@wastrelway3226

2 жыл бұрын

Agree about toasting the buns -- there's no "if" about it.

@WillDuke81

2 жыл бұрын

I don't think there's enough juice in a smash-burger to damage the bun. I also like the toasted buns. If you put a thin layer of mayo, or butter, on it, then that fat will repel anything that does come down. At least for the 2 minutes you have until it's all eaten up.

@jamessifsof6901

8 ай бұрын

Then all of the juices run onto your plate and the bun swims in it. Should let the Pattie settle for a few minutes and problem solved.

Only thing I would add, is the meat needs to be 80/20 "Ground Chuck"... Not just any ground beef. IMHO the ground chuck is a game changer!

@BillAndersonNS

2 жыл бұрын

In Atlantic Canada Chuck is almost a thing of the past. I used to buy chuck roast for making my stews but since COVID started 2 years ago I don't think I have seen a chuck roast, only Blade roast.

@bigdawgsbbq2737

2 жыл бұрын

@@BillAndersonNS I get 2 1/4 lb packs of ground Chuck local to me in Southeast PA… also get several different cuts of Chuck roasts. I usually get one my butcher calls California Chuck roast?

One of the best cooking videos, most vids today has people “trying” to be funny, animations, dancing, hundreds of seasonings, rubs, dips, sauces, and people trying to reinvent the wheel. This video is simple, yet very informative. Nicely done!!

Made these a couple of nights ago. Delicious! Can confirm ratios are important with the sauce (I used too much pickle, still good, but a little too much). Also, next time I'm going to spray the bottom of the tin-foil covered saucepan because I had trouble with the burgers sticking after being smashed. Definitely making this again.

@celieneohara521

2 жыл бұрын

Use the dull side of the foil. That's the non-stick side!

I'm salivating! I'd heard of these but didn't know how the prep differed. Thanks so much!

Really enjoyed seeing Bridget make these! And even more - we didn't have to walk the plank for using Kraft singles ;)

@JeremyPickett

Жыл бұрын

There's nothing inherently wrong with kraft singleys. I think it's fundamental problem simply to calling it cheese. Do what the canucks did with kraftyac'n'chee. Just call it someping else. Heck, just call it Kraft Chee'. Done. Krafty, I except my Chee' Check forthwidth. Signed by Major Chee' and the Chee'Tones.

I love American Test Kitchen!! Wouldn’t goo anywhere else for a recipe!

I will definitely make those this weekend for the NFC and AFC championship games. Bridget, I love your sense of humor!

The best smash burger I ever ate was down here in TX at a tiny burger stand called Sexton’s Burgers. He added day old breadcrumbs and mustard and ketchup to the meat; probably to make the meat go farther, but the grease retained by the dry bread was epic on his decades old flat top.

@svtk0310

Жыл бұрын

We do have some awesome food down here in Texas!!🤘

@sebastianvaldivieso9654

Жыл бұрын

What part of Texas?

@mikegray8029

Жыл бұрын

Royse city, about 30 miles East of Dallas.

@twilightzone7600

10 ай бұрын

I'm from Alaska-I'll cut it in half and make your Texas the third largest state...

@fuglbird

4 ай бұрын

Italian meatballs were always made with breadcrumbs.

Absolutely nothing better than a great homemade burger!!! Thank you Bridget!!

I make these all the time both indoors in my skillet and on the cast iron griddle on the BBQ. One of our favorites! Happy New Year!

@markchahl6408

2 жыл бұрын

Cast Iron griddle on gas BBQ is the way to go! Great crust & grease splatter stays outside. The griddle is great for taco meat (think Al Pastor, Pollo Verde, etc.) since it is hot enough will put a crust on that as well.

I have been making smashed burgers for years, But I always use a potato masher that has a round grid like surface. It works great. Perfect burger every time.

@reganferguson4823

2 жыл бұрын

I use a bacon press

@jacobmcclean1430

Жыл бұрын

@@reganferguson4823 eeddrzxfxddy

THIS IS AN AWESOME MEAL FOR THE NEW YEAR...GOURMET SMASHED BURGERS...RIGHTEOUS !

Great methods, the sauce pan foil covered is now my go to way. Nice tip.

Not many folks leave the root on the O's. Nice. That helps hold the veg together and dice to the very end. Smacking the lettuce to release the core works, if used soon. It won't store well due to bruising the rest of the head, it'll "rust". It can be cored like a cabbage, or continue to peel off as needed. Great! A beer, please.

I’m new to this channel, and oh my gosh how this looks so yummy on that special sauce and everything. I honestly haven’t even thought about making smashed burgers. I love them when we go out, but now I can make them. Thank you so much, and look forward to more great recipes!!!

@jamescollier3

2 жыл бұрын

I have their books. They are the best, as they test a lot

@sza2bom

Жыл бұрын

if you are salivating to this do net ever check out Guga's channel, you will probably die of shock

@jodistaton392

Жыл бұрын

Thank you, I really enjoyed all his videos!!!

Way to start off the new year. Thank you!

Glad you addressed the summertime tomato thing. It’s really the best time to put one on a burger. I’m a toppings on the bottom type of guy because lettuce and tomato makes a good base.

Looks Yummy .. And a lot of technique .. Bravo .. 🙂👍

100% would smash. The lettuce. The cutting board.. everything.

@skyblueerik

2 жыл бұрын

Bridget...

@atlenebartolino8923

9 ай бұрын

tooooo funny

Love the extra tips on the other ingredients (lettuce, tomatoes!)

Awesome recipe thank you 😊❤

This actually looks great, cannot wait to try it.

Happy New Year 🎆🎊

Excellent introductions thank you very much 😊👏🌷

Thank you very much for this wonderful video and for yours advice❤ I loved this video

Great tip with using the bottom pot to smash the burgers. Thank you.

Those patties looked legit delicious. Honestly if your burger patties look like that you can use any toppings/sauce.

That looks great. Thank you.

Happy New Year!

Why not toast the buns !!! Get some nice salty butter and get another layer of flavour going on the buns… instant of a cold , sad pre packaged bun . 😞😞

@goodamericanjeansstylist

2 жыл бұрын

🍔🍔

@mollymollie6048

2 жыл бұрын

Agreed!!! Anyone who had Steak n Shake will remember these kinds of burgers, sooo good, and they would always toast the buns on the grill while cooking the burgers. I miss Steak n Shake, but we have Freddie’s now, which is a pretty good substitute!!! No untoasted buns!

@RG-od8ri

2 жыл бұрын

Slowly stewed onions.

@Kathleen5429

2 жыл бұрын

@@RG-od8ri did you mean to say sautéed onions? 👍🏻

@articulateddrunk1792

2 жыл бұрын

Some people prefer the soft buns contrast to the crispy patty.

I make my smash burgers on a flat top griddle with a little graded parmesan, a touch of the Worchester sauce, salt, pepper and a little garlic pwdr. Really really good.. My catsup is the siracha blend, mayo and the same cheese you used. My other recipe is basically the same except for the cheese I use Palmetto jalapeno spread, Palmetto brand pimento cheese spread, absolutely marvelous, especially the jalapeno one. I like the bun slightly toasted.

I love these burgers. The sauce sounds great.

They look great!! been watching you girls since Kimball! Happy to subscribe love watching you cook at home

I made the burguers and they was amazing. Thanks 😊

Amazing burgers!! Thank you

So good! I’m making these burgers!! I will go heavier on toppings.

Looks Mighty Delicious 😋

I love the saucepan trick!

So good. This show is the best!

Add sautéed onions and a few pickles...perfection!

They look delicious!

I just made these turkey burgers for lunch and oh my god they are delicious. Thank you for this recipe.

Your so strong 💪 awesome video I can't wait to try!

*Happy New Year to all the fantastic hosts at ATK!*

Looks awesome and delicious. I would have put the lettuce down first before the 1st patty. That way the bottom bun doesn’t get soggy while cooking the next 2.

Great video! I wanted to share this seasoning for burgers I found this past summer. 1 tsp salt 1tsp blk pepper half tsp of each brown sugar, garlic and onion powder quarter tsp of cayenne. I roll the meat in it first then sprinkle some more on during cooking.

@Changbastard

2 жыл бұрын

Interesting. I assume the sugar helps with caramelization. I’ll have to give this a try.

Great video. Thanks.

I have to toast my buns it’s a must! But looks delicious! On the menu for dinner tonight!

Nice burgers, btw i prefer grilled buns, but very compact and easy to make

Toast the buns first to keep them from getting soggy if you put the condiments on first. Otherwise, the bread will shred after you place the burgers on the buns. Melt the cheese on the patties while still in the pan. The first patties will cool before placing the second patties on the buns. This way, all the patties will be at the same temp.

Will make that pickled sauce The bun I would opt for whole grain and lightly toast it in the cast iron skillet before adding the aioli homemade spread Plus we will be making veggie burgers, black beans burger, and or jackfruit burger (fresh, no canned) Thanks you

@Revelwoodie

2 жыл бұрын

Spread a little of the rémoulade/aioli/whatever sauce on the bun before toasting it, it's delish.

Steak N Shake still has a place in my home town of Springfield Missouri. I miss the place!

I'm excited to make these!

I love your videos! You describe everything so elegantly, but still simple & to the point.

@user-ns8ld5sn7k

Жыл бұрын

You got new Irish ☘️ sub 😊 😂

@user-ns8ld5sn7k

Жыл бұрын

I’ll let you know how the burger went 😅

Brilliant 👏🏾 👏🏾

OMG that looks so amazing

Oh my goodness I followed the recipe step-by-step and literally this was the best burger I've ever made wow!!!🎉

You can still use a spatula to do the smashing if you use something like a pepper grinder or olive oil bottle (whatever is suitable and nearby) to press down on the back of it. A little less awkward than using a foil covered pan anyway.

My favorite burgers: Smashed, hold the tomato, lettuce and cheese but put on plain old yellow mustard, plenty of dill pickles, and a few rings of onion. Mmm. The beef is the star. V Nette Bridget is my favorite too!

@scotchguru

2 жыл бұрын

Yes...mustard..onion...and pickle. All you need..I do put cheese on mine though.

Add a bit of butter in the spot of the patty in the pan and let it melt slightly before smashing the patty on it.

Looks so good. I love hamburgers.

Those look great

great video, interesting burger press !!

Very good!

You make the best looking burger I’ve ever seen! Mmmmm.

VERY interesting

I can't wait to make smashed burgers, thank you ☺️

@deedy2858

9 ай бұрын

Everything but the sauce. Yuck.

Thank you

Love it

Looks like you're basically making a shortcut rémoulade, there. Another great tip for burgers or any hot sandwich that you plan on serving with a rémoulade or aioli, smear a bit on the bun and toast it (the sauced side of the bun very close to the heating element in a toaster/convection oven) until the sauce bubbles and browns into the bread (brioche rolls work great for this). Then serve the rest of the sauce as a condiment, as you planned.

Nice video😊 What kind of cheese do you ude?

I use chipotle mayo and pickled jalapenos and a dash of dried ground habanero. Very tasty.

I just made the smashed Burger with 80% lean ground beef and followed Bridgets instructions to a “T”. The burger smashed in the very hot cast iron skillet but shrunk up and curled on the edges. I didn’t like that aspect of the 80% Beef and wondered if an 85-90% fat may stay down on the skillet better and crisp up better than the 80%. Otherwise the taste of a burger with the good ole American Cheese and her special sauce was delicious. Wish I would have the crispy burnt edges of the burger. I will try again. Carole R.

@MatW4606

Жыл бұрын

You should look back in their other videos, ATK did a video explaining myosin properly in a bit better detail than what this lady did. It explains how myosin overdevelopment causes the patty to deform while cooking just like you explained. Weirdly enough the other video they produced completely contradicts what this lady said! In my opinion this video here is terrible advice on making (good )burgers. It’s more of a making burgers for dummies kind of video haha The other video they put out was much more helpful and more accurate in explaining what myosin does and how it affects the burger. Give it a watch and try it again, I guarantee it will work out better !

@DivineBanana

Жыл бұрын

@@MatW4606 what video? They have so many burger videos im not sure which one you are referencing.

The knife skills are out of this word!

I love it maam i try to make thank u GOD BLESS US ALL 💖❤️

Yes

The King of all things burger is George Motz! Especially the smash burger! Go there.

I've got to make one for myself!

Having this for lunch.

We smash onions in with the meat at my house. Oklahoma style! Makes them so much tastier!

Looks delish !!!!!

Yummy

I prefer using a Cast Iron Creps Pan. It has a verry shallow rim and is ideal for smashburgers. Also, you should try the Oklahoma Fried Onions Smash burger. Its pure Heaven ;-)

Burger looks delicious

Try putting a layer of paper thin sliced onions in the skillet, then place the ball of ground beef on the onion and then smash the onion into the burger. We make these a lot, so good.

Bless you ♥

I need this

Oh man... now imma gonna need to go to the grocery store and buy all of that to replicate this... right know.. thank you ATK 🤣

Great tip with the foil wrapped saucepan

What brand of knife are you using. I need some new ones. thanks.

Cool

Those buns look beautiful! We have nothing but crappy buns around here!

Yum ❤❤

Looks great. The only thing I would argue is a courser/looser grind is better for smash burgers. A tighter/finer grind is better for burgers on the grill. And just personnel preference I would have toasted the bun and put the veg on the bottom.