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Should I Smash My Burger
Sep 15, 2025
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0:00
[Music]
0:07
There's two questions we get asked about
0:09
smashburgers all the time. Let's talk
0:11
about the first one.
0:15
I kind of thought we attacked the idea
0:17
of how to create a better smash burger
0:19
from all angles. However, it seems like
0:21
there are two popular questions that
0:22
keep popping up that maybe I have not
0:24
addressed clearly or enough. And I think
0:26
it's time to do a video to support those
0:28
questions. This is kind of like the
0:30
second most popular question. Uh the
0:32
video that we do, I don't know when I'm
0:34
going to do it. Coming up will be the
0:36
number one addressed question. The idea
0:38
is let's do a video, right? So many
0:40
people ask about it. I think we should
0:41
show it. So the idea is whether you're
0:44
pro smash or negative smash, take that
0:47
out of the window. The question I'm
0:49
asked all the time is why not just pre-
0:52
smash the burger before you put on the
0:53
griddle. I've done a similar video on
0:56
our membersonly program. um uh to try to
0:59
test the theory. I already have a
1:01
preconceived notion, but I'm willing to
1:02
try it again because it's a question
1:04
that I feel like as a consumer, you can
1:06
easily replicate the same thing, right?
1:08
You can smash your burger on the griddle
1:10
or you can pre- smash it before you put
1:12
on the griddle. Your opinion might be
1:14
different than mine. However, it's all
1:16
to me it's all about the myard reaction,
1:18
right? How deep of a crust can you get?
1:19
I think by pressing it onto the griddle,
1:21
you get that deep mired reaction that
1:24
creates a great smash burger. So, I'm
1:26
not going to waste much of your time
1:27
today. Um, we are going to do the
1:29
differences. Let me show you really
1:30
quick what I have. We have 2.5 ounces of
1:33
balls already rolled out. Also have 3 oz
1:35
balls just to see if it makes a
1:36
difference. This is your standard ground
1:38
beef. 8020 is the choice today. And if
1:41
you don't have a scale like this one, I
1:43
just use these little parchment papers.
1:44
I use them all the time. I'm on the same
1:46
box that I bought
1:49
two, three years ago. So, it's not like
1:51
we run through them a lot. It's worth
1:53
it. Um, you can use a third of a
1:55
measuring cup or you can use a quarter
1:57
measuring cup. Not that big of a
1:59
difference, but maybe you like one over
2:00
the other. Okay, so this is the idea.
2:02
These are going straight on the griddle
2:04
or we can make some balls. Let's just
2:06
say 2 and 1/2. That's perfect. 2 and 12
2:09
oz. Lightly pack them right in the
2:12
middle. Another piece of parchment
2:14
paper. This is our burger press. It's
2:16
about 5 and 1/2 in in diameter. That's a
2:19
great great great diameter for your
2:21
standard smash burger. So, we're just
2:23
looking to press it all the way out with
2:24
the idea of getting it to our end of the
2:27
burger press. That's going to give us
2:28
kind of like our goal or guideline.
2:31
That's perfect. Okay, just like that.
2:34
Not all smash burgers have to have
2:35
onions. The Oklahoma onion burger has
2:39
the onions that you guys are looking
2:40
for. So, let's slice some onions super
2:42
thin. Uh, and let's smash them inside
2:45
the burger before we even put them on
2:46
the grill. All righty. So, you can see
2:48
we got some super thin shaved onions
2:50
here. We've done these a lot and
2:52
actually we don't like the actual like
2:55
hair thin onions. We like ours to have a
2:57
little ump to them. Personal preference.
2:59
The other idea, the ball of beef.
3:03
Put some onions on there. As much as
3:04
little as you like. We actually like the
3:06
onions
3:08
and then press that down right into the
3:10
beef. Same idea, same circumference.
3:13
Looking to spread it to the edge.
3:17
Just like that. We have the
3:19
Blackstoneone heating up. And just do a
3:21
quick recap. We have two patties that's
3:22
already been uh pre-pressed. That's 2.5
3:25
oz each cuz we're going to do a double.
3:27
We have the same weight with onions pre-
3:30
smashed in them. And then we have the 3
3:32
oz portions right here. Just to see if
3:34
it really matters. We have 3 oz portions
3:37
right here. And we have our double
3:38
unsmashed right here. These are 2.5 oz.
3:41
We need to get our buns ready. Let's get
3:43
everything dressed cuz this is going to
3:44
happen super quick. And the day is
3:46
finally here. I couldn't wait to make a
3:47
separate video. I wanted you guys to
3:49
know ASAP. You guys know that we have
3:50
our own seasoning line. We have our top
3:52
three right here that we came out with
3:54
shake that's becoming our number one
3:55
seller. Matter of fact, it is our number
3:57
one seller. It's crazy popular and you
4:00
guys have asked for it. Lo and behold,
4:02
here we go. Our two new seasonings.
4:05
Could not be happier. Super excited.
4:07
This is months and months and months and
4:09
months in advance. Thank you all for the
4:11
support. The Fiesta Blend. It's really
4:13
not like necessarily 100% taco. It's not
4:15
100% fajita. It's like truly a really
4:18
deep Mexican blend. Um, obviously I'm
4:22
partial. I love it. I think it goes
4:24
great on everything. It's a great
4:25
balance. Got a little citrus in there.
4:27
Uh, people requested a spicy blend. Um,
4:30
you guys know that my wife hates black
4:32
pepper cuz it's too spicy. So, the hard
4:34
thing was how do you start from scratch?
4:36
What we did was we took shake that since
4:38
it's so popular. Broke it down. We got
4:40
some dried jalapenos, some buttermilk
4:42
flavorings in there, and now we have
4:44
spiced that. This thing is fantastic in
4:47
a dip. Um, obviously we're making tons
4:49
of videos out of them. You guys can
4:51
check them out. Lo and behold, just so
4:53
you know, I have two daughters. My
4:55
oldest daughter has a running joke that
4:58
anytime she's with us by herself, she
5:00
goes, "Oh, it's the OG 3, right? She
5:02
always likes to dig into her sister cuz
5:04
she was the first, you know." So, we're
5:06
renaming this. Uh, you guys know it as
5:08
All That. We're going to rename it to
5:10
the OG 3. And that's a nod to my
5:11
daughter. and welcome to the new all
5:14
that because you can't have all that
5:15
without all of them. So, there's our new
5:17
five and I'm telling you, I'm super
5:19
pumped, super stoked. Thank you guys so
5:21
much for the passion, so much for the
5:23
comments, so much for the feedback, so
5:25
much for the testing. I could not ever
5:27
in my wildest imagination think that
5:29
we'd be here, but here we are. Welcome
5:31
to the five. You guys can find these on
5:33
the flattopking.com.
5:35
Always a quick tip when doing
5:36
smashburgers, try to make your buns
5:38
before um cuz they happen so fast. You
5:41
want to make sure everything's ready.
5:43
Star of the show. I know it sounds
5:44
crazy. Smoked tallow. Smoked beef
5:47
tallow. If you have a chance, you guys
5:48
know that we have that other channel. It
5:50
is phenomenal with burgers. And I
5:52
actually toast my buns in a smoked
5:53
tallow for a little extra flavor.
5:56
And it's really good.
6:09
[Music]
6:15
[Music]
6:19
Doesn't take long at all.
6:23
Since this is pretty much a new griddle,
6:25
I'm just going to add a very small layer
6:26
of protection. If your griddle is super
6:30
seasoned, don't worry about it.
6:36
About 450 to 460 for a temperature zone.
6:38
Today we're going to go headtohead on
6:40
each one. Okay. So, this is the
6:41
pre-mashed. So, we're just going to set
6:43
it on there.
6:46
Let it cook for a second.
6:53
Press and hold for about 10 seconds.
7:11
And what do you know? We have a smash
7:13
that seasoning developed specifically
7:15
for this. I love the idea of grilled
7:17
flavor. A little beef flavor in there as
7:19
well.
7:33
So, not much crust at all.
7:49
[Music]
7:53
I hope you can see the difference. I
7:55
don't know what it looks like on the
7:56
camera, but there is a stark difference
7:58
in the my direction.
8:00
This burger broke apart on us a little
8:02
bit. Could be because you pressed it
8:04
before. I'm going to do uh creamy
8:06
cheddar. Actually, we're going to do one
8:08
piece of cheddar only cuz I want to be
8:10
able to taste the difference if there is
8:12
any. I don't want the cheese to hide
8:14
anything.
8:18
[Music]
8:40
The griddle temp dropped to about 340.
8:42
So, we need to bump that temp up. And
8:44
then over here, we should have a good
8:45
Yeah, 440 right here. Next up with the
8:48
onions.
8:50
The onions all smashed in.
8:55
Give it a few seconds.
8:59
Give it some of your seasoning.
9:22
Go and hit that with a little seasoning.
9:27
Add that creamy cheddar.
9:36
[Music]
9:44
I don't know what it looks like on
9:45
camera. You can definitely tell there's
9:46
a deep deep deep uh mayard reaction
9:49
going on. Um that's what we found out
9:52
when we did the beginning or the last
9:54
time we did it that I feel like pressing
9:56
it down yourself. Helps create like a
9:59
contact patch which helps in my theory.
10:03
I could be wrong. As ground beef cooks
10:05
it it shrinks. If you don't press it
10:07
down it has nothing to hold on to. So
10:09
when you press it down, it spreads
10:11
across the griddle and it's able to to
10:12
fry in its own fat. If you pre-do it,
10:18
most of our grles nowadays are so
10:20
seasoned that it gets on there and the
10:22
fat just helps shrivel it up. So you
10:24
lose that mild reaction.
10:39
Next up, the 3 oz patties.
10:42
You know what we could do? What if you
10:44
pre- smash them? I just thought of this.
10:46
And then smash it again.
10:47
And then just keep a weight on there.
10:50
Luckily enough, I know a guy who has
10:51
these. Let's say for 10 seconds.
11:05
See, it just doesn't hold on to the
11:07
griddle. See how easy it is to come off?
11:09
[Music]
11:16
3 oz burger ball.
11:22
Same idea. 10 seconds. Smash it to the
11:24
circumference of the press.
11:29
A quick tip, if you're doing multiple
11:30
burgers, start at the front part of your
11:33
griddle or maybe the back part of your
11:35
griddle and work your way forward. So
11:37
that way your hand's not over the spit
11:38
and grease.
11:40
Kind of protects you.
11:53
[Music]
12:01
No, I'm not going to eat all six.
12:03
However, this is what I wanted to show
12:04
you. So, this is the very first one we
12:06
did. This was the one that we pre-
12:08
smashed. And this is the 3 oz patty. The
12:12
reason why I did that because we get a
12:14
lot of people, you know, like really
12:15
worried. They don't have a scale. They
12:17
don't have this how big your ball should
12:18
be. Um, you know, 3 oz, 2 and 12 ounce,
12:22
as you see, it really doesn't matter. I
12:23
think what matters the most is find the
12:26
press that you like. And when you press
12:29
down, the good thing about our press,
12:31
I'm not toting the boat or anything like
12:32
that. You can actually see like the
12:34
perfect circumference and it it just I
12:37
mean, it just works. That's why we did
12:38
it, right? So, when you press it down,
12:40
you see the beef spread out uh to the
12:43
right circumference, and that beef will
12:44
kind of like shrink down, and you're
12:46
left with like a just about a perfect
12:49
smashburger patty. So, I'm gonna
12:52
eliminate these two right here. My kids
12:55
can have those. So, really comes down to
12:58
pre- smat smash or smash. And I'm gonna
13:00
tell you right now, it's not going to
13:03
matter. Like, if you really think the
13:05
idea is better for you to pre- smash,
13:07
some people like it for safety reasons.
13:08
They don't have to have their hand over
13:10
the griddle for a long period of time. I
13:12
can understand that. I do think it's a
13:14
better flavor. As you can see in the
13:15
results, the mired reaction is a little
13:17
bit deeper when you smash it yourself.
13:19
but have a couple in you and I don't
13:21
think anybody's ever gonna care or
13:22
matter. So, this is pre- smashed
13:29
and this is smashed.
13:36
I mean, they look the same.
13:44
It's been a while since we've had a good
13:46
smash burger. I'm holding back on all
13:47
the condiments because I truly want the
13:49
beef to stand out.
13:52
This is one with onions. This is
13:54
pre-mashed.
13:58
And this is the one we smashed
13:59
ourselves.
14:08
Same look. So this is pre- smashed.
14:13
M
14:15
I think the ones that we smashed
14:17
ourselves have a little bit more
14:19
crispiness to them, a little bit more
14:20
texture.
14:21
Yep.
14:22
But I think the flavors are so close
14:24
together that you're like splitting
14:25
hairs. There might be a hair deeper
14:28
flavor in the smashed ones versus pre-
14:30
smashed. But like I said, once you top
14:32
it with toppings, we left everything off
14:33
of there. Most people aren't going to
14:35
know. I enjoy smashing on the griddle,
14:37
but I can understand why people would
14:38
want to do it like pre. So, it's really
14:41
up to you. So, I hope that answers the
14:42
question. And that's an honest opinion
14:43
that that's how I would answer any
14:45
question you guys ask me. Just open and
14:47
honestly and it really just comes down
14:49
to your preference. You know, some
14:50
people don't like speed of the game.
14:52
Whereas griddle cooking can happen
14:53
extremely fast. Maybe pressing uh before
14:56
you get on the griddle helps kind of
14:58
slow you down, kind of slow the whole
15:00
process down and you can focus on what
15:02
you can control and that could be a key
15:04
factor for you. But other than that, we
15:06
love doing these videos. That's what
15:07
it's all about. I for one am going to
15:10
doctor these up and hammer down. There's
15:13
a join button down below. It's a
15:14
membership program. We thank each and
15:15
every one of you for taking time for
15:16
doing so. Check us on Facebook. Check us
15:18
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15:20
for watching. Don't forget to press that
15:21
subscribe button. Pound the notification
15:22
button. Share with your friends. Peace.
15:26
The onions are good.
15:27
I know. The onions are good.
15:28
Charred bit, too.
15:29
Yeah, I do honestly like it better on
15:32
the griddle. You do get a little more
15:33
deeper flavor. I think
15:35
us pressing them down.
15:37
Yeah.
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