How to Make the Perfect Smashburger

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In this video, Roscoe makes his ideal at-home cheeseburger with tons of buttery flavor, juicy texture, and topped with the most unhinged burger sauce ever created!

Transcript

00:00My ideal burger is a juicy, kinda thick,

00:03heavenly black pepper.

00:05I like a herb finish, I like a butter finish.

00:07I'm also gonna show you how to make

00:09an unhinged burger sauce,

00:10which I call my favorite sauce.

00:12Unhinged, bruh.

00:13I do have a secret about making the juiciest burger.

00:16Shredded butter.

00:19The most important part of a burger is the meat.

00:23So we're taking some ground chuck and ground sirloin.

00:25What I didn't tell you to do,

00:27you keep a couple sticks of butter in the freezer.

00:29We're grating this sucker into our meat.

00:32This will bump up that fat content for you,

00:35and also it'll add amazing flavor.

00:37You see how it shreds when it's frozen?

00:41Look at that.

00:42We're gonna get all this in here.

00:43One of the most important parts is proper seasoning.

00:47You don't want your hand to warm up this meat,

00:48so get a rubber spat, go to town.

00:50See how this butter's folding into the meat?

00:53That's gonna be your little juice pocket

00:55of good fat content.

00:57Mm, mm, mm.

00:59Get your ball, meat, butter, move fast, wet hands.

01:02My little Lego hand right there.

01:04Get it.

01:05Little press, tight press.

01:07It's a hotel burger, bro.

01:09Dude, if you don't know about hotel burgers,

01:11a hotel burger is, for me,

01:13it's when I check into a hotel.

01:15I had a horrible travel.

01:17I'm gonna take a hot shaw-shaw,

01:19and I'm hitting up room service.

01:21I'm testing out your burger at a cool hotel.

01:23I do it everywhere I go,

01:25so this burger in particular is an ode to the hotel burger.

01:28These look speckled.

01:29That's exactly what you want.

01:30Keep these chill while we get our condiments ready.

01:34You feel me?

01:36While our meat's chilling, let's make the sauce.

01:38Shreddice is what we called iceberg lettuce

01:41when you shred it.

01:42♪ Yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah ♪

01:45Drop it in there.

01:46And you're probably like, chef, this is weird.

01:49What are you doing?

01:50It gets weirder.

01:51Bread, bread thickens.

01:53Juicy dillies.

01:55Ketchup, mustard.

01:56Dijonnaise.

01:57Boom.

01:58Isn't this fun?

02:00Extra thick American cheese.

02:03This is your binder.

02:04Will you taste this, you're asking?

02:06You won't taste it.

02:07It makes everything smooth.

02:09That's all it does.

02:09This is a great sauce.

02:11And it's fun.

02:12Some people make fun of me.

02:13They may think it's crazy.

02:14I don't really care.

02:15I'm just making you guys have delicious food.

02:17This is hard.

02:18Bleep.

02:23Let's take a peek.

02:25A little bit more.

02:26Oh my God, that's delicious.

02:33Like Mars Volta.

02:38Look at that.

02:39Was I playing with you?

02:40I was not.

02:41The cool thing about this sauce also,

02:42I would use this on french fries, grilled cheese,

02:44hamburgers, barbecue sando, tater tots, nachos.

02:47Steak?

02:48Chicken fingers?

02:49Chicken sandwich.

02:50Let's put this in the fridge.

02:51Back to the burger.

02:52Come on.

02:53Beep.

02:55Burger times ease.

02:57The onion and the burger.

02:59I don't understand what happened here,

03:01but they're married.

03:02I am going to make caramelized onions

03:04for this particular burger.

03:05What makes caramelized onions perfect to me

03:08is it's going to boost up some sweet flavor

03:10and all that butter, salt and pepper.

03:12Salt draws out the water and brings out the sugars

03:16in order to push it to caramelization.

03:19What goes well with burgers?

03:20What goes well with burgers?

03:21What do you think?

03:22We all know it's french fries, okay?

03:24I'm about to use some frozen fries

03:26and just stick those puppies in the oven,

03:28but we're going to add some love

03:29to those frozen fries, all right?

03:31Time to cook burgers.

03:32You ready for this?

03:33Cast iron works best.

03:35Let's toast some bunnies.

03:36Look at that.

03:37Ha ha, poppy julep.

03:39This is f*****g, oh God, sorry.

03:41I'm getting too comfortable.

03:42Look at that.

03:43That's what you want.

03:44Oh, these are beautiful.

03:45Haga, haga, haga.

03:46You ready for that first drop?

03:48Y'all hear that?

03:49It's fire, dog.

03:50Fire, F-I-U, man.

03:51Let's go.

03:52Look at this.

03:53Look at this.

03:56I'm going to let that continue to char up.

03:58Five minutes on both sides.

03:59We're just cooking.

04:00We're just cooking.

04:01All right, y'all ready to see this?

04:03Check this out.

04:04Hi.

04:07You want to come over for burgers sometime?

04:09You can see that crust building at the bottom.

04:11Oh, what do we do with our onions?

04:14We're going to switch out.

04:16You don't have to do this,

04:17but since we're turning it up a little bit,

04:19add any alcohol, white wine, red wine,

04:21anything you like.

04:22In this case, my pantry, I got a little yak.

04:26What that did by adding liquid,

04:29you took all those tidbits that were sticking at the bottom

04:32and you just brought them up to your onions,

04:35giving you quick caramelization.

04:37All right, we're switching back.

04:40Butter.

04:41Thyme.

04:42Who doesn't love some thyme?

04:43You're adding aromatics.

04:45I promised you juicy burgers.

04:47This is just one more step.

04:49American cheese.

04:50Oh, it's juicy.

04:53His mouth is watering.

04:56So we're going straight to the resting rack.

04:58The cheese is starting to just cup the patty.

05:01It's a vibe, dude.

05:02It's a vibe.

05:03Let's check our fries.

05:04This is how you make frozen fries taste better.

05:06Two garlics, smash.

05:08Pepper, salty.

05:10Toss, toss, toss, toss.

05:13Get it back in there.

05:14We all make mistakes.

05:15Big handful.

05:16Bunnage, saucy.

05:17Shredded, burgy.

05:19Don't forget your onions.

05:21More saucy.

05:21Push.

05:22Gorgeous.

05:25Stop.

05:26What I'm looking at is that delicious burger sauce.

05:29You see how I'm gonna squeeze the onions

05:30on top of that cheese?

05:32Should be that color in the middle.

05:34Juicy.

05:35Those caramelized onions with the cognac you can't crush.

05:37I mean, I mean, I mean.

05:39Good Lord.

05:40Oh, buddy.

05:42There's burger squeezers

05:43and there's people who just go straight in.

05:46The cognac.

05:49Juicy as hell.

05:49Get it out.

05:50I promised you a juicy burger.

05:52This is it.

05:53Cook along with me.

05:54You always get that juice.

05:56And that deliciousness.

05:57Look at that.

05:58It all pays off, fam.

05:59Someone say room service?

06:01Get in there.

06:01I'm hungry.

06:02Chef, come on.

06:03I got it.

06:04Yeah, I got you.

06:05I got you.

06:06Come on.

06:06Listen, hotel burgers.

06:08Get in there.

06:09Oh my gosh.

06:11Look at that juice.

06:12Juice.

06:13The burger sauce is made of American cheese,

06:18iceberg lettuce, ketchup, mustard, mayo, and bread.

06:21And bread?

06:22Yep.

06:24Bread's in the sauce?

06:25Yeah, take a fry and dip in the sauce to your right.

06:27What kind of magic are you pulling?

06:28It's what I call unhinged.

06:30That is delicious.

06:32We'll pull a piece.

06:35Here's to the weekend.

06:36You see what juicy burgers do to people.

06:39We go hard.

06:40Food around memories.

06:43What makes you feel comfortable?

06:44What makes your family feel comfortable?

06:46What makes your loved one feels comfortable?

06:48Is it the way you like to enjoy things?

06:50Maybe it's the way Roscoe cooks things

06:52and you watch me cook.

06:53I don't know, but whatever it is, continue that journey.

06:56Take care of your heads, homies.

07:02Remix.

07:06Someone say room service?

07:07Get in there.

07:09Is that not?

07:09This is Ritz-Carlton.

07:11Not the one in Buckhead either.

07:12We're talking New York.

07:14Wow.

07:14Oh.

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