Awesome...and THANK-YOU Jean Pierre! I have never respected why the 'popularity' of the 'smashing' part was more important than keeping the meat *JUICY* instead...and I'm with you 1,000% that every single person does it the wrong way, and you're the first on this YT thingy to do it the right way. (10 Thumbs Up)...😎👍

@ChefJeanPierre

Жыл бұрын

Thank you Johnny! I have been making that way for years and I thought it was time to share with KZread! The responses and the comments are fantastic! 😊

@Vendzor

Жыл бұрын

What if you made a double burger, with one patty smashed and seared to a crisp with perfect Maillard browning, and the other patty pre-smashed like Jean-Pierre does to ensure it retains more juice. Best of both worlds; you get that beautiful crisp texture as well as those dripping juices we all love.

@jsonaut

Жыл бұрын

@@Vendzor Good idea

@Vendzor

Жыл бұрын

@@jsonaut Hopefully I'll get to try it soon mate, been in the mood for a nice fat burger that I can really sink my teeth into

@unncommonsense

Жыл бұрын

@@Vendzor I like the way you think! Now I have to decide which patty goes on top...

It's impossible not to smile when you see his happy face. I always enjoy watching him go wild :) thanks for sharing.

@cynthiagonzalez658

Жыл бұрын

God loves a cheerful giver!! JP gives us a lot!!

@rexannam2646

10 ай бұрын

I know...he has such a wonderful smile!!!😊

I’ve been smashing burgers for 3-4 years now and I’ve tried pre-smashing. While you do get a thin, juicy burger, you lose the delicate lattice that forms when you smear the meat on the edges. That lattice becomes crisp and delicious. And as long as you do the smash and smear the very second the meat hits the heat, no juices are lost because the fat hasn’t started melting yet. Also, try putting those onions down and then smash your meatball directly into them. Some people call that an Oklahoma style smash. It embeds the onions directly into the meat. It’s quite delicious. I love the cookie cutter lettuce idea though.

I really appreciate chef JP doing modern recipes. So many times we see 'classic chefs' that refuse to adapt to the new.

Jean-pierre is my kind of chef. Taste is more important than measurements. I'm about to turn 70, so I'm on a pension and I can't just go and buy every meals ingredients in one week. But Chef Pierre has really turned my culinary skills around. I now run a weekly residents lunch club where I live. All those who come along think I'm a great chef, but really it's down chef Pierre. Sure, you can buy a cookbook written by some celebrity chef. Full of weights and measures. But you can't beat following chef Pierre's rules of texture, taste and look of your meal. If you can't achieve these 3 simple rules? You have failed in your quest to turn out a great meal.

@EvansEasyJapanese

4 ай бұрын

I've found most celebrity chef cookbooks are garbage. I'm pretty sure it's someone else making the recipe and the chef just slaps his name on it at collects 20% of the revenue.

@msr1116

13 күн бұрын

I commend Chef JP for encouraging viewers to customize to their own tastes, rather than dictating everything should be only one way. I completely respect the classical dishes but there is room for tweaking to personal preferences. I love his philosophy of: however we like something is what's right for us.

Congrats on 800K Chef!! You’re doing the world a big favor with flavor!!! Here’s to your continued success, God bless

@theoldbigmoose

Жыл бұрын

I retired before my wife, and made her the deal that I will now cook on the days she works... last night she said: "Boy our home cooking has really improved the last 4 years!" I said: "It's all due to Chef Jean Pierre!" PS: I love how you sneak in your little executive chef tips for us... like "I cut the lettuce with a cookie cutter" ... so it fits the bun perfectly!

@coolerkin

Жыл бұрын

And 9.2m veiws on how to chop an onyo

@GotWag

Жыл бұрын

@@coolerkin yesss! ;)

@MrRufusjax

Жыл бұрын

@@theoldbigmoose Chef has really improved my abilities as well. Learned so much.

From now on I will only be watching this channel for recipes. The friendly guy with a French accent.

@jackiepeacock84

Жыл бұрын

You won't be disappointed.

@mattycreek384

Жыл бұрын

When you make the recipes, you must talk like chef.

@Mister_Holdsworth

Жыл бұрын

His whole presentation is fantastic, personality and food, and that accent...

@natela6787

Жыл бұрын

Onyon! :D

@purpleronnie7382

Жыл бұрын

This guy is an absolute must watch I love way he takes the piss out the tiktok lunatics he has me in fits of laughter most times "measure carefully " top man ,from me in the uk to JP keep um coming man👍👍👍👍👍👍👍👍👍👍

I like how no matter the burger approach, it's just universally accepted that "american cheese" is the peak cheese for burgers lol

@EsutM

Ай бұрын

not necessarily, try using blue cheese maybe, or goat cheese with red onions and olives. Also sheep cheese (Sorri, inglish no gud) covered in sunflower seeds, fried and with a honey and chili sauce or a fruit - chili chutney, very tasty too ❤

@ntbohl

26 күн бұрын

I'd always thought that American cheese was "highly processed garbage" until about a 1.5 yrs ago. I guess the stuff I was given as a kid actually was lol.... But to see Chef Jean-Pierre choosing it for his smash burger, I will not hold back going forward.

@JohnZeeX

25 күн бұрын

Try havarti or Muenster. Both melt better and have a much deeper flavor. American is good, but not the best.

@msr1116

13 күн бұрын

OK, here are some fun facts: American cheese was invented by a Canadian, and the Swiss were developing a processed cheese back around 1911.

@holden6104

10 күн бұрын

I dunno. Regular sharp cheddar melts nice and tastes better than American. Shoot me.

I made this for the family last night... My 16 year old son said, "Dad, this is the BEST hamburger EVER!" Compliment, indeed....

@WildlifeWarrior-cr1kk

6 ай бұрын

Lie

@ToddyTornado

2 ай бұрын

Totally

You have taught me so much over the years with these videos Chef. My wife has even started to comment regularly. "How did you make this or that taste so good!" Even cooking with my kids and teaching them the basics like "Onyo first" "Garlic just before liquid" lol All those little steps have made such a massive difference to my knowledge of cooking. And given me alot of confidence to just grab a bunch of ingredients and cook them rather than looking for recipes.

@ChefJeanPierre

Жыл бұрын

Great to hear!😊

@benoit8381

Жыл бұрын

Yes !!! Great comment

Thinking of you and those in FL, sending my prayers that you’re safe. Always happy to see a new video, but especially this morning. God bless.

Its a joy to watch you Jean-Pierre god bless you and long life

Chef - You. Are. A. GENIUS!!!!! Best Burger EVER!!! SERIOUSLY. All the flavor packed in this burger. I made a traditional Smash Burger two days ago, but today your version. AMAZING!!!! Why I even made the traditional one is beyond me because your Smash Burger is OUT OF THIS WORLD!! The only changes I made is I used Kewpie Mayo and I added the shallots. SPOT ON!!! YOU ROCK!!

This is the best burger I’ve ever made! The juice from the pickle was a master stroke for the sauce. Delicious! Thank you, Chef. Love from Pakistan 🇵🇰

@linebrunelle1004

Жыл бұрын

master stroke?. lmao. 90 years ago, Quebec, my grandmother used this in her restaurant.

@Visitkarte

8 ай бұрын

⁠@@linebrunelle1004There’s hardly anything new under the sun. Almost everything you do, someone else has thought to do before. It’s still a genius thing to do, so kudos to your grandmother! 🥰

from watching alot of his videos , its always clarified butter and cognac , really good cook , full of enthusaism

"I don't like them cremated" LMAO. Just recently found you Jean-Pierre, you are a joy to watch and your recipes are even better.

Hello Chef! We tried your smash burgers and they were fantastic. My wife loved it and that made me look like a hero. You have given us yet another great receipe! Chef Jean-Pierre, you are The Man!

There are only three chefs I trust when it comes to flavor and technique: Chef Jean Pierre, Chef Marco Pierre White, and Chef Jacob Burton... Each a master in their own right.

@ChefJeanPierre

Жыл бұрын

Well, I am in great company. Thank you.!😊👍

GENIUS!!! But so logical-Smash the burger BEFORE cooking-a real “aha” moment. Cannot wait to make it for my crew. Thanks for another great video.

I don't know what's more delicious the burger or watching you do it Thank you !!

extremely knowledgeable, passionate but unpretentious, friendly and entertaining. I'm very glad I found your channel.

@ChefJeanPierre

Жыл бұрын

We are glad as well!👍😊

My Friend! Are you also a mind reader? Seriously, THIS is what I'm making for dinner tonight!!! I love the honesty in this recipe. Ok, so the onyo wasn't perfect (like most of ours, but I am going to add a little balsamic vinegar, just a touch), the plate was messy (I'm a bit shocked you didn't wipe it) and you cut the burger with a knife (I know folks who always do that). I guess the thing I appreciate most about your videos, is they are honest and truthful. When you promise me that it is going to be delicious, you have never been wrong. I'm gonna try it your way this evening, and see if "the crew" likes it better than me smashing on the griddle itself. My mouth is watering just thinking about making this! Thank you for all you do Chef!

@brucecampbell8814

Жыл бұрын

Update: 2 thumbs up from all 4 of them. Great recipe Chef!

Of course, you release the burger recipe the day I start my diet! Oh well, we can start the diet next week!

I have to admit after almost 2 years that I am now a Chef JP groupie! I hang out for the twice weekly posts and I am always inspired by the creativity of the Chef’s recipes, as well as his self effacing humour and attitude. I have lost count of the beautiful dishes I have served up that are now a permanent part of my recipe repertoire. This is the most outstanding KZread channel. Thanks Chef JP 😊

How could you not love this man ? He makes me laugh, he has a great personality, not to mention he’s one hell of a great chef.

Another Thursday and another fantastic video ! Let's goooo !

My day is ALWAYS better after watching my friend Chef Jean~PierreHello Chef hope all is well

I love a smash burger and usually did the usual method of smashing in the pan. Tried this today, they were incredible!! Thank you Chef! One thing I like to add to the sauce is a little bit of English mustard powder - gives it a nice little kick. Colmans brand is the most well known and available if anyone wants to give it a try.

Chef Jean Pierre has done so much to help me improve my cooking I no longer run the risk of being charged with attempted murder in the first degree. Thank you Maestro.

@ChefJeanPierre

Жыл бұрын

👍👍👍😊

I do not care what Chef Jean is cooking of teaching, he makes me smile the entire video. I watch while cooking or cleaning the kitchen, and when my family walks in, they smile too!! Thank you Chef Jean!!

Chef Jean is absolutely my most favorite Chef ever. Food videos are amazing but he just has a great heart and it shows.

Oh Chef you gave me some good advice over 20 yrs ago and you are still making me smile today. Great video my friend.

Impossible not to love his personality, even on something as simple as a smash burger . Love this guy!!!

@ChefJeanPierre

10 ай бұрын

🙏🙏🙏👍❤️

Ok, I’m convinced. Chef is part wizard! I just KNOW the finger waggles as he tastes casts a magic spell on the food! That burger looks AMAZING!!

Merci Chef Jean Pierre pour votre recette du smash burger, et pour votre sauce avec du Cognac, très original 😊👍

ONYO + Clarified Butter + Smash Burger. I asked my son how was the burger, 'Gourmet Dad' was his answer. Thanks Chef.! (but man my stove was a mess)

Chef, I just made these for the family.....WOW. this is the only way burgers are getting done in our house from now on. And that sauce..... genius. Thanks for the great content!

Chef: Normally I would charcoal grill the patties, but with them being so thin, pan frying them makes so much more sense! Along with the clarified butter, I can only imagine the added flavors in that meat! Thanks again for a great video! All the best!

Chief, your recipes are flavorful and executable by amateurs. Your approach encourages us to try. Thank you.

You are the best cooking teacher anywhere Chef Jean-Pierre!

I'm serving in the US Navy right now and have been watching all of your videos. I love how good your English is now and how great your English sayings are! They crack me up every time! You're videos downloaded give me tons of information and entertainment while underway or on shore.

I love smash burgers! I like to put the The caramelized onyon under my cheese, it helps to keep them in place a little bit better, love your channel chef jp❤

@sipzter

Жыл бұрын

Seems like a good idea

@brisketwizard8004

Жыл бұрын

I like to add Hatch Green Chili's !!

@Andriig75

Жыл бұрын

That's onyo, good day to you

@alexlogan202

Жыл бұрын

Add a little cat brain confit, and bam chefs kiss good

@oro5z

Жыл бұрын

Friend, not "onyon" but "ONYO" 😂

Congratulations on 800K, Chef! What a gift it has been to discover your channel.

@ChefJeanPierre

Жыл бұрын

THANK YOU!!!! 😊

Thank you chef! The idea of pre smashing your paddies before you cook it is actually a genius idea.

OMG. I made this your version and it was a big time hit. My whole family went crazy with the taste and the flavor thanks to the juices. I did add mustard salt pepper and garlic seasoning with red Chile peppers.. It was a WOW. Thank you so much for your version as I never made it like this before. We ate everything.

Well I know what's for dinner tonight!! Gosh my mouth is watering!! Looks absolutely delicious! I si enjoy watching you! Thanks Chef for another great recipe!

Bravo Chef, the first person I have seen who again, keeps it simple, fresh ingredients, AND doesn't play with the food, actually leaves it to cook, rather than turning it over/massaging the food non stop. Beautiful and thank you for sharing💕💕

OMG! Looks fabulous!

You make the world more beautiful. You make my life more beautiful by showing me those wonderful and tasty looking dishes.

@ChefJeanPierre

Жыл бұрын

Thank you 🙏

Da ONYO Emperor!!!!

I have been waiting for this recipe for some time :)). When I cook for family or friends, everyone is amazed at how good the caramelized onions made according to your recipe are.. I learned a lot from you... Thank you!! Congratulations for 800k !!

I thought I was the only one who made smash burgers this way. A dry burger is a dead burger, just like a steak. I love watching your videos chef. My latest obsession that I've been trying to perfect, which I'm very close, is the "Elvis" (Peanut Butter, Bacon & Banana) sandwich. I've finally found a way where all the flavors are cohesive. 🤤

The fact that you encourage people to experiment, reach outside their boundaries and not always stick to convention is fantastic, I look forward to making these for the clan, you will of course get a mention. Thanks

Tips and tricks and teaching us how to enhance an American favorite…giving us the full, flavorful value of food! To think what I’ve been missing (smh)…. Thank you Master Chef. Your knowledge is priceless. Your sharing it is a true blessing. ✨💖✨

So I made it! I made my parents try it because they don't usually like burgers. They said a solid 8 out of 10. it came out very good! The sauce really brings it all together. I suggest using 80% lean 20% fat beef because it comes out very juicy!

This dude always on point. Never had a bad result following him.

@ChefJeanPierre

24 күн бұрын

🙏❤️

I understand everyone does not have the time to grind their own meat. Chef JP is correct it will make all the difference in the world. I have the same grinding he is using. For 80/20 I use equal parts chuck roast short rib and brisket. The flavor is simply amazing. Thanks chef JP.

I was waiting for this addition for so long! Thank you chef :)

I just made this smash burger. First time trying a smash burger. I must say, BEST BURGER EVER!!! The sauce was Amazing, yea I even put a sploosh of cognac, very delicious. Thank you very much Chef. ❤❤❤❤

My stomach is cramping from laughing. Respect Chef.

I do mine without pressing either. they turn out awesome. but if you like Mayo, drop the ketchup, you need smoked bbq sauce in your mix and some banana peppers with Relish.

Jean-Pierre, Now that's a burger! Wonderful job!

You can make your own "American cheese." I use cheddar + citrus salt + homemade enchilada sauce (mostly: softened guajillo peppers + caramelized onions blended together and passed through a sieve to be smooth). The enchilada sauce obviously adds flavor but it also helps to make the cheese flow. I could use milk, but enchilada sauce tastes better. Or if you like it spicy, use a can of "chipotles in adobo" and blend those to make the paste you will use for your homemade American cheese.

@ChefJeanPierre

Жыл бұрын

👍👍👍👍👍

@daphnepearce9411

Жыл бұрын

Sounds like "Mexican cheese". :-)

"I'll gladly pay you Tuesday for a hamburger today." OH, the humanity! Having to watch you taking a bite outta that beautyburger.

This is the best cooking video i have seen on youtube. Clear instructions and no jumpcuts making this a realistic time guide. This is exactly what I have been looking for. Good job!

@TranceCore3

2 ай бұрын

probably one of the best channels on this website

I made it, added some crushed pink pepper to the sauce. It was a hit, my husband told me it tastes 10 times better than the bought burgers.

Not only do I love how you cook but I love your spirit. I really have a lot of respect for people that come from other countries to this country that offers so much opportunity and freedom and they make themselves successful through hard work. You are a true American. By the way at last count I think I've cooked about 10 of your recipes and I have about 10 others on my list. Tonight my 22 year old son is coming over and we are going to cook your amazing Chilli! Thanks for your channel!

I've been doing the same steps and sequence as you were presenting, for years. I love my burger and of course yours 😂

I just realized, with this video, that I have been making Smash Burgers for years… Instead of using the spatula, I use 2 saucers to smash my burgers - Chef’s recipe will take my plain’Ol smash burgers to a new level!

Great recipe 👍👍👍

every single recipe on chef's channel is so gooood and its fun to cook while watching :D

@Mister_Holdsworth

Жыл бұрын

It's absolutely true. Every single one looks absolutely delicious to me too.

Chef Jean-Pierre. Perfect dish.

Excellent chef and teacher. Thank you!

OMG soooo fun to watch ! But now I’m sooooo hungry!!!!!🥹

An American classic done by a French-Italian Chef! It looks amazing! Thank you CJP!

Looks awesome. Thanks for sharing

OMGGGG You changed my smash burger life! I always watch people smash the burger while cooking. I thought that’s what I’m supposed to do. My burgers are always dry and idk why. I tried what you said this time, smash BEFORE you cook so you don’t loose all the juice. O. M. G. 😮 MY BURGER WAS FINALLY MOIST AND GOOD! 🥹

@dandeveny4513

Жыл бұрын

If you burger is dry you fcuked it up. My guess is you are smashing more than once, the golden rule is only smash once at the very start. Should be 18%+ fat in the burger. This idiot does not have a clue.

This looks delicious! Thank you chef for these wonderful recipes and videos!

I always knew smashing the burger on the griddle was a mistake for the same reason you explained! Feels good to have a chef validate what I always knew. As soon as i saw you flatten it the way you did, it confirmed to me your mastery of your craft.

Loved it!

This is great - thanks JP

OMG, Chef! That looks absolutely fabulous! I am on my way to the food store now and have all the ingredients on my list. Thanks so much for showing the correct way to smash. What a difference.

Chef; I would love to see a series or something along the lines of "recipes for single folks" hahaha single guys and gals, college folks, elderly living alone, etc... I work and sometimes the schedule is varied and getting home late...don't like to microwave very much stuff! Cooking quick, healthy meals during the week, easy prep...maybe how to "plan ahead" on Sunday for the week to come. Thanks Chef et al!!

Looks delicious!!!

As always a superb presentation. Once watched a cooking show that crisscrossed the country documenting where various popular dishes originated, and they identified a little hole-in-the-wall burger joint out in the country in Southern Illinois famous for their "smash burgers" (Hi-Pointe Drive-in?) Don't remember if the show claimed it was invented there, but they were smashed cardboard thin. After initially using a circular press, the chef used a putty knife to smash out the ends of the patty and explained that's how it makes that super-sweet and savory edge around the patty. He then placed a brick on a pie tin on top of the burger as it cooked on the short-order grill. He used finely diced white onion heavily caramelized to garnish with a standard slice of American cheese and placed two patties on a regular bun (a little greasy from all the grease in the kitchen no doubt.) Looked great, so tried it myself. Turned out OK, and better than the way I typically cook burgers, but not as good as it looked on TV. Isn't that always the way?

@ohioguy215

7 ай бұрын

What didn't you like about it?

@ytugtbk

7 ай бұрын

Don't think I compressed the main body of the patty thin enough. Probably need to practically as thick as the cheese before it melts to achiever the super-savory all-round flavor and mouth-feel experience. Gooey goodness. Just my guess. @@ohioguy215

OMG Chef JP, made it for lunch today. 😢 love it and will share with my friends

I always wondered about juices with the smash burgers!!! You solved this problem! Once again you have taken things to another level ☺️!!!! Thank you Chef Jean Pierre!!! I'm drooling!!! 🤤😍

Je dois être un des rares français à regarder cette chaine... JP, vous êtes absolument génial ! J'aimerais tellement cuisiner avec vous en buvant un bon verre de vin rouge ! Si vous lisez ce message : pourriez-vous nous donner votre version du boeuf mode ? C'était un de mes plats préférés quand j'étais gosse, et je suis certain que votre version serait magnifique !

Great idea Chef, thank you!

I totally agree. I have never used pickles on burgers. To me they have an over-powering taste that negates the delicate flavors of the other ingredients.

@Justme77400

Жыл бұрын

Pickles should be on the side.

@brgilbert2

Жыл бұрын

@@Justme77400 I concur, in fact I am old enough to remember those days when restaurants served pickles on the side. First thing I ate just to get them out of the way.

@snurredingdong

Жыл бұрын

I totally accept your opinion, however the pickles are the heart of the burger. So no, always pickles and mustard.

JP thank you - any man that doesnt like pickles is a man I can trust. All I need before I die is to see you and Malcolm Reid working together on anything meat. You're doing the Lords work here.

This is great! Thank you, Chef JP!

By far the BEST chef on KZread. Hasn't made a dish I wouldn't love to try as of yet. Very balanced in his taste between Americanised and French food. Universally lovable food.

Dear Chef Jean Pierre I love this one! And I’m proud to say that I make my smash burgers by smashing first too! And I learned how to make a new sauce so I’m not going away from here without learning something!!!! 💕💕💕💕

Awesome! You can even take the Smash Burger to the next level. Thank you for making our day.

@robertakerman3570

Жыл бұрын

Hi Casey, As a teen, a neighbor showed Me how to smash. Who knew it was a thing? I still do it/Spouse's are closer to meatballs.

@p.s.shnabel3409

Жыл бұрын

Do you need help with a troll or is this someone you know in real life with an awkward sense of humor?

@robertakerman3570

Жыл бұрын

@@p.s.shnabel3409 Hi, saw UR response, but 2 wut?

@p.s.shnabel3409

Жыл бұрын

@@robertakerman3570 Obviously to you. So, which one is it?

@robertakerman3570

Жыл бұрын

@@p.s.shnabel3409 It was a true story involving plastic wrap & a plate to flatten the burger. I just didn't know it had a name. Wife's are taller- look like balls slightly flattened @ top/bottom.

Last night I showed my family your You Tube Shorts about how to use the microplane grater. They insisted I send it to my daughter who has graduated from a hotel school in Europe. She was amazed.

I love those fried onions on the burger

WOW, I am a bit light-headed after eating that amazing creation. I had never heard of a smashburger before, and I have never bought American cheese. But I followed your recipe, complete with American cheese from Whole Foods deli. It was completely different from my normal cheeseburger, even though it was mostly the same ingredients. Thank you, so much, my friend. I think I am a happier person since I subscribed to your channel, and so is my husband. Oh, and it was a two napkin affair.

This burger looks so delicious 🤤

Halving a burger-genius! I prefer to melt my cheese (Havarti or cheddar, not American) over the onions for the simple reason it keeps the onions better corralled. Yes, I'm that messy! :-) I once used Stilton, but that took it into a whole new dimension which I think needs a lot more exploring.