The Best Smashburger Recipe | Juicy Burgers with Crispy Edges

Okay, folks. Listen. I got it. I'm making a cheeseburger. And to be specific, we going to make a smash burger, right? I'm just going to show you how to season it, how it comes out, right? And teach you the proper technique. Let's make these smash burgers. All right. So, listen. Let's talk about the smash burger, right? If you guys want to be more precise, I'm going to give it to you in ounces, right? So, listen. If you want a thinner, you know, patty, it'll be a little bit more crusty. You know, that's what really gives it the smash burger. That's what gives it its name. Smash. that crust and that's that flavor, right? What you can do is you can make them 3 oz. If you want it to be a little bit thicker, like for me, I want them to be 4 oz. All right. So, listen. I know everybody not going to have a scale. I have one cuz, you know, that's just part of, you know, my my kitchen repertoire, right? So, look, this is kind of like the size of what it's going to look like, and this should be about 4 oz, right? So, I got it zero. We put this on the top. I got lucky. This is it right here. We just want to have a 4 oz ball. So, I'm going to go ahead and do the rest of these and then we'll move on to the next step. All right. So, listen. I got some Brios buns, right? Listen. This is what I do. I know some of you guys haven't seen this ever in your life. Listen, I'm using mayo to toast my buns. I don't know how to put it to you guys. I don't know how to stress it enough. This is the secret weapon, right? You got to put that mayo on there. It gives you more of a buttery flavor than doing it with uh butter, right? So, please try it. For those of you guys that already have been watching my channel and know that I do this always and you guys are doing it, tap in down in the comment section below and let everybody know just how good this is. And no, it doesn't taste like mayo. Okay, so look, if you want to know what it looks like once you toast it, you see that right there? That's a whole lot of buttery goodness right there. And yes, that's mayo, folks. So, I'm going to set that there. Let's go ahead and look at the top. You see that? That's what you want. It makes the bun so soft. And I'm going to tell you the real truth. This is like really like an extra. Look at that right there. Woo. If you have them, check this out. If you got some buns and they're a little stale, toast them with that mayo. They come right back to life and be super soft. All right. So, look, as you bringing up your skillet or whatever you guys doing it on, I wanted to do it outside, but it is so hot out here in Vegas. You know what I mean? So, what we going to do is now make our burger seasoning. What I'm going to do is I'm going to just make this one on my own, but this is not what I'mma use. I'm going to be using my own burger seasoning, which I'll show you guys in just one second. And don't forget, this full ingredient list will be on my website, smoking and grilling with ab.com. And that's witab.com. Now, I'mma add, you know, a couple teaspoons, couple teaspoons of garlic powder. We're going to do a couple of teaspoons of onion powder. Now, it's up to you guys. If you want a little bite, you can put a little cayenne pepper in there. I just put just a little bit in there. I'm not going to put no teaspoon of it in there. A little oregano. You guys going to like this seasoning right here, folks. Then we going to put some paprika. Now, we're going to add a couple of pinches of salt. I love kosher salt, folks. I like to coarse grind. That's what I put in there. And then if you guys want to add yourself some black pepper, go ahead and grind yourself some. For me, I just grind. You going to need about a good teaspoon. Now, if you got multiple burgers, you know what I mean? You going to be making something for a party, I say double or triple this, but I'm giving you guys the measurements. And again, they're on my website, smoking grillingwithab.com. That's witab.com. Okay. So, this is what we getting ready to do. Now, you want to make sure that whatever you using to, you know, make your, you know, your patties is nice and hot, right? So, I'm going to grab these two right here. And here's the key. I'm going to keep these separate cuz I want to make sure I explain this the right way. I put these down just like that. You hear them sizzling? We just put them down. I know everybody has been told, "Don't smash them cuz you'll push all the juice." But I usually let them stay like this for about 10 to 15 seconds. Then, I get myself some parchment paper. I use my press. If you guys got anything to hold bacon down or anything like that, I use that. Right. So, after we get there, I put this right over the top and then I push down. I don't let it just push all my juices out. I don't let it get that hot. Right. So, once we got them down like that, I wait. Now, I slide this off. Pull that back. And there you have it. Now, do the exact same thing with this one over here. Now, Smaz burgers don't take a long time, folks. So, look, I'm going to go ahead and add my seasoning on here. I'm doing these right here, this section with the seasoning that I put on that you guys just seen me make. For the next one, I'm going to go ahead and use my seasoning. You know what I mean? Then we'll get a taste tester in here to check it out. Okay. So, I want you guys to take a look at this right here. You can see it starts to cook. Once you start seeing it start to rise up and cook to the other side, then you want to go ahead and get underneath it. You want to get you something that's sturdy. I love these spasters. Then I flip it over. Look at that crust right there. That's what makes Smashburgers taste so great. It's that. Right. So now, while we have that cooking on that side, we going to mix this sauce. But first, we add our cheese. All right. So now we make our sauce, right? So we got our mayo. And again, you guys can go to my website and get all of the ingredients. One cool thing about going to my website is just the fact that everything is there. If you need to know how to make a certain type of special fry, you want to know how to, you know, have something that pairs with whatever you're making, all of that information is there, right? So, we just add it all in here. Now, this is the burger sauce that I've been going with forever, folks. I want you guys to let me know what you think down in the comment section below. Obviously, this is ketchup. Then, we got a little bit of that Dijon mustard. All right, now we're getting ready to go ahead and just add this right here on top. Look at this. right here. Now, I don't know about y'all, I feel like if it's not getting all over the place and all over your face, you ain't got enough on there, right? So, we'll put our sauce on there like that. For me, you got to do it however you want to, but I'm going to go ahead and put my pickles on like this. And yes, I like a lot of pickle. Uh to be honest with you, I prefer to have always, you know, a sweet pickle. I don't like deal at all, you know, but to each their own. Now, we going to go ahead and just take this. I'mma slide this right here on top like you see. And we finn to do it AB style. We finn to just go ahead and get ourselves, you know, a double. And I just talked to you guys about that sauce, right? So why wouldn't I put some sauce right here on the top? Okay, as promised, now we going to talk about these two products right here. Listen, I got my burger seasoning and I got my barbecue seasoning. This is what we going to do. I do a little bit of a mixture right here. So, if you guys come in here and take a look at this right here, I just put a little bit of this on each one, you know what I mean? And then I come back with my other and add that on there, too. I make these videos for people to go ahead and, you know, buy, you know, some of the products that I sell, you know, I mean, so they know exactly how to use it, what to use it for, and give everybody an idea so they not just buy the product and then, you know, you on your own, right? But you see that right there? Look at that. Yes, sir. Okay. So, one thing about a Smazburg burger that I want to make sure I'm clear about, they let you know when they ready to flip over. When you start seeing it bubble on the other side and it's trying to cook itself from the bottom to the top, that that's a telltale sign, right? And these right here smell incredible, right? So, I usually get underneath the bottom of them, right? You want to get yourself like a sturdy, you know, spatula cuz you got to break that seal. That tells me that we got that crust going on on the bottom, right? And then when we have it like this, then we just give it a flip. You see that right there? That's that money. All right. Then to make just one more, we going to put it on top just like they do it at the restaurant. We going to bring this right here over the top. Put this over there. I know some of y'all saying like, "Dang, AB, where is the bacon at?" Don't trip. I'm going to make some. Okay, folks. As you can see, and by that thumbnail, it depends on which thumbnail you guys are seeing. I went ahead and added that bacon. And you guys do the bacon however you want to. Look, I got a little smile on my face cuz I got a lot of cheese. I got smash burger. You know, I got smash patties. And then I got that boom, that bomb sauce. Right. So, with all that being said, I'm going to take that. I'mma turn this around like this so everybody can see it. Let me move it around here so y'all can see it. And I'm about to eat, folks. Cheers, y'all. Woo! I don't even want to wipe my face, but hold on. It ain't every day you guys see me take my gloves off. You know why? Cuz we going to get down here and we f to eat. I got fries. They going. I put them in the air fryer. You know what I mean? I'm going to check my refrigerator. Make sure I got some Kool-Aid. I'm going to sit down and have me a real good smash burger. Now, with that being said, you guys tell me what else could I have put on here, you know, to make this, you know, like tell me how I could customize it your way. If I like it, check it out. I'm going to go ahead and make a video and I'm going to do it your way. Now, if you're new to my channel, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And to all my mods, let me just say this, y'all. Thank you for everything that you do, and I'm out. Peace. [Music]