Go to the Recipe: The Ultimate Smash Burger
Lookin good Richard!
Beef tallow is actually rendered from beef fat. When cold it will be hard and maybe feel like it's creaming in just fine but at the end of the day once heated on the griddle it's going to melt away and all that remains will be the ground chuck. In most cases chuck is a great substitute for brisket and can be much leaner depending on where on the animal it's coming from. So good on you for recognizing that it seemed too lean. Next time you go to the butcher I would say "hey bucko, you have any beef fat trim I can take off your hands for dirt cheap?" Likely they will have a good amount set aside that they can sell you. Then use that fat trim to dial in your lean to fat ratio in your ground.
Oh, and of course, an action shot - with lettuce, onion, tomato, kraft single, and your mushroom ketchup:
My butcher didn't have brisket, but he suggested some chuck instead... it didn't look fatty enough to me, so I also bought some beef tallow to mix in. Tasted great, but the burgers fell apart quite a lot on the griddle - is it just that I didn't cream them enough, or might it have been too fatty?
The recommendation to use a nonstick pan if you don’t have a cast iron seems so weird to me. You kind of want your smashed patty to stick and caramelise, don’t you? If using a nonstick pan, your patty will spring back to it’s original size eventually (in my experience and also common sense) and you’ll end up with a poorly caramelised not smashed patty. Also I don’t think that it’s safe to put a nonstick pan on the highest heat bacause of the coating? Last but not least, I like ChefSteps for using scientific approach in their recipes, but seeing a cook repeatedly misusing a word “emulsifying” in the “creaming and forming” step does hurt. Emulsification is definitely not happening in ground meat.
Love this! Is there an alternative to gelatin which we can use? e.g. agar-agar? Some people in my family can't have gelatin. Can't wait to give it a try.
With all of the reinforcement about needed high heat, I'm guessing that a Control Freak or Control Freak Home even on the highest pan temp and intensity would fall a bit short?
Just confirm, will it be best to leave out the salt if we were to make these burgers ahead of time?
It would not get hammy, but the gelatin will firm it up a little.
If I omitted the salt while creaming, would the gelatin still create a hammy texture if the balls sat for too long? I would obviously season when cooking. I'm just trying to think of the best way to bulk prep these for an event.
Thanks for the heads up, our scaling tool seems to have a bug and we are on it.
Hi guys, thought I'd just point out that on the ingredients list / scale, Gelatin seems to be being calculated at 1.54% as opposed to the mentioned 1.5% (I know it doesn't have to be so exact so just curious as to the addition of the 0.04%)
Also, egg yolks are calculated at 15g per yolk but then under Section 3: "Upgrading your beef", they seem to be being calculated at 20g per yolk?
Burger weekend here we come!!!
Hello Matt, Salting meat and letting it cure will produce a hammy flavor and creates a firm texture. This is why we recommend seasoning 30 minutes prior to cooking. It will also start to dry out by pulling out moisture. Seasoning closer to cooking will increase juiciness and amplify the fresh beef flavor.
Talk to me about seasoning - I've always worked salt into my meat, formed my patties, and let them hang for 12-24 hours.
I need to know: Why not?
Thanks for the response Kyle, much appreciated!
We think it all works great for this. Just grind it up!
Hi guys, Aaron Franklin in one of his brisket trimming videos states that certain hard fats found on a brisket aren't good even for use in making sausage.
Just wondering what your thoughts are on this as in the videos above, Grant uses the entirety of the brisket.
Also wondering what your thoughts are on silver skin being included into the grind.
Thanks in advance
Awesome ideas! Can I use the same recipe and make thicker patties, and not smash them to a thin one?
I really want to make these patties a few hours ahead and stick them in the fridge (covered) just to give myself some prep time but step 3 says any more than 30 minutes and it will become hammy. Please help me understand what this means and advise how I can prep a few hours ahead. THANK YOU!!
I made these and they were awesome and seared up great, they were super juicy even with 80/20 store bought ground beef... but I had a bunch of leftover ground beef + egg yolk + gelatin mix so I turned it into meatballs and OH MAN they were the best meatballs I've ever had. The gelatin drastically improved the texture and flavor and the outside was super crusty and caramelized. This is my new favorite cooking trick.
Update: I tried the gelatin trick on ground chicken meatballs and pork dumplings. It works!!
Hi there, so I have never heard of that simply delish unflavored gelatin desert, but in my quick research I found that it is actually a vegan desert, if you are using the plain one that is not fruit flavored it still have sweeteners in it and also doesn't contain any gelatin, it is agar based. Im glad it was still tasty for you but next time try some of the real stuff!!
it freezes great
I'm trying to figure out the gelatin and the purpose. To hold the meat together? Maybe it was that I used a different brand, (Simply Delish Unflavored Gelatin Desert) but there was a distinct sweetness to the beef I did not expect. I can't point to anything else in the process that would add sweetness. As for the rest...AWESOME. We paired the burgers with home made double fried French Fries. Because of then attention they took I opted to cook the burgers on a plancha (designed for my Kamado Joe grill) on my gas range in my kitchen to keep all things moving in time. I had the plancha up to 625 and it brought an excellent char. Next time I'll save the mess on the range and heat that plancha on the Joe. Time to digest.
I like this one, though when I got it, it was only $60. They are all over Amazon under different names so a deal may be out there.
https://smile.amazon.com/Precision-Electronic-Laboratory-Industrial-Scientific/dp/B07V2RV5RL
It’s great because it tops out at 10 kg so I can weigh anything in my heaviest cooking vessels. And with resolution of 0.1 g it’s also good for small measures too. I use it constantly.
It that tenth gram accuracy REALLY matters, I will use another scale, though I can do 95% of what I need on this guy.
It has no lbs + oz though, which is too bad.
After the meat is prepared can excess be frozen for later use or will freeze/thaw it alter the finished product? Thanks!
Looking forward to getting the attachment to grind our own on the Kitchen Aid but until then the local butcher did a fine job. Just paid way too much for it but boy...it was worth it : )
Had our local butcher do up a course grind 60/40 mix and just whipped these puppies up. Was feeding 3 of us and we all agreed there is no more going out for greasy burgers. These were TDF.
Hi Brad,
It’s a Matfer Bourgeat black steel round frying pan: https://amzn.to/3g7t4kC.
OKOK. talked with Grant. these are the ones he uses at home. https://matferbourgeatusa.com/product/black-steel-round-frying-pan-10/
Also available at Amazon: https://amzn.to/3g7t4kC.
whoops. looks like you are right, ill check with Grant and see what they are at his house... we have all darto in the studio kitchen so I made an assumption that he was using one from here.
Hey Kyl.. I love my Dartos and all, even made a smashburg in mine tonight, but... that’s not a Darto in those pics above.
To anybody curious, that link is for their second design. The first iteration had much more sloping sides with a smaller flat spot that wasn’t completely flat (small problem) but great for saute. The new v2 is very slightly crowned in the flat so any grease migrates to the sidewall fast. And the sidewalls are steeper more like a traditional cast iron pan thus the flat is now larger. After having had these for quite a while, I would recommend the no.27, however the extra size that the no.34 paella affords sure would be nice on a grill
These aren’t thin walled like the other carbon steel pans mentioned here in this thread, they’re 3mm thick so anything short of a blast furnace and you’re good to go!
@Anne Bury .. I highly recommend these pans!
Also.. thin wall cast iron is a ’thing’.. Lodge makes some pans and woks have been manufactured in Asia for many moons.
Hey Federico.. I use an older version of this Oxo and it’s solid. However check their other versions as well!
https://www.amazon.com/OXO-1157100-Digital-Scale-Black/dp/B0020L6T7K/ref=sr_1_3?crid=38J9KFYEFPFHZ&dchild=1&keywords=oxo+scale+with+the+pull-out+display&qid=1593320560&sprefix=Oxo+sca%2Caps%2C242&sr=8-3
Also, I highly advise a small scale for, well, smaller amounts Parts of grams etc.. really shouldn’t cost more than about 15$ US. Price increase 🤷♂️... https://www.modernistpantry.com/digital-ingredient-scale-1036.html
Edit.. more info
They are Darto Carbon steal pans. https://www.dartointernational.com
Pretty sure the pan is a deBuyer Mineral B
DeBuyer Mineral B
Try this one: Digital scale
I’ve done this twice more. Rounds 3 and 4 I got a proper 60/40 brisket grind. Chef Grant, you are a prophet.
I’ve done these 4 times now and have had great success getting my baking steel 450-550. Sweet spot is probably 475ish but I think anything over 400 is going to make you happy. This is a super forgiving recipe and truly one of the best burgers you’ll ever make.
Tried this today. Made 2 1/4 smash-type burgers - added beef fat to store bought American Wagyu 80/20. Followed Chef Steps from there. Cranked up the Primo to a ripping 600F, got the carbon steel Frying pan super hot (forgot the get the IR for exact surface temp) and seared those babies up. 3 minutes, anoint with Velvetta (yes, I said that) flip 1 more min. Perfect with a charred bun, lettuce, tomato, pickle and a slathering of mayo. Uh-mayzing.
Hi, what scale do you recommend?
Thanks - Steel, not cast iron; I thought so.
Probably this one: https://www.amazon.com/Matfer-Bourgeat-062005-Frying-8-Inch/dp/B000KENOTK/
I really want to know what skillet he's using. It looks way too light for cast iron. Is it carbon steel? What brand?
Kevin - as per Kenjis recommend - I strongly suggest you get a plastering trowel and a scraper. They really do make all the difference !
Store bought (wagyu mince) followed the at home hack but on my gas grill cast iron plancha (fellow gas grillers take note!). It might not be glassy crust but I’m VERY happy with the results. Cheers CS gonna be a gooooood summer in my back yaird (Scots American mashup
This was the best burger I’ve ever made at home. Thank you so much!
I used store-bought 80/20 and did the salt, gelatin, yolk upgrade. Gas grill with baking steel around 500. Absolutely amazing. I made them for dinner, dreamt about them and then did it again for lunch the next day.
Definitely looks like carbon steel to me also. What temperature should I look for using an IR thermometer?
Kyl, thanks! I can't wait to try this version!
Are you sure that skillet is cast iron? It looks more like carbon steel to me. I ask as when getting cast iron up to those sort of temperatures, it usually burns away my carefully crafted seasoning.
I definitely want to try this method using your guys's sliders on the grill plate
you can use your blend you enjoy. and yes the % is of the meat before add ins
I tried this Monday using my pizza steel on top of my Weber. I did not adequately smash the burgers down because my spatula had big openings on its surface. I'll try again soon with a small frying pan or something as SMASHER.
I’ve used a three blends of meats for my burger, brisket is one of them, would this format work with the same type blends? Also, the Knox gelatin, is it 1.5% of meat weight or total weight with add-ins( egg, etc.)，thanks
you are correct about the sliders. these patties are different and larger, with a higher fat content. treat them as two completely different recipes and dishes. this is really meant for grinding your own beef at a high fat content and the sliders activity is based off of store bought ground beef.
Guys I have a problem. In the recipe for "you want these sliders" you say:"Do not over-handle the beef.
Meat contains a protein called myosin, which surrounds the fat particles in the meat. Touching and kneading the ground beef releases myosin, forming something like an emulsification. The more myosin that is released from ground beef, the more it will form a structure like a hot dog. Making sausage? You want myosin exuded to help the sausage hold its shape. Making hamburgers? Go gently.
If you over-handle the beef, the myosin proteins in the meat will cling to each other, giving you tough, dense sliders.
You don’t want that. Be gentle"
So this is my question: what is the best way to do it? Emulsification is good or bad, if it give tough burgers? My tests with the "first" recipe for sliders (less handling, seasoning post) was pretty good.. But I'm confused after this.
Thank you
Grant, I am literally about to buy the kitchenaid commercial range. Nice to see that you made the same choice at some point. Are you happy with it?
I want that house
It's a Portable Kitchen (PK) Grill. I've got one and they rock! https://www.pkgrills.com
I'm super excited to dive into these recipes. In the meantime, @grant, can we get a photo of that grill you're using? Is it a hibachi grill?
Mind blown.
If you open a restaurant and do a TV commercial with that segment where the onions are raining down on the burger, you'll make a mint!
