I watched a ton of George motz burger making videos over the pandemic. I got pretty good at one point. The trick i found is to get a well proportioned bun to patty size. George recommends a 2-3 ounce patty. I even used a scale to get the right size. Then get the right tools like a patty smasher and some wax paper. The rest is pretty much easy and you can add onion cheese pickles condiments whatever. I also do toast my buns. Happy burgering!
by Indie_Fjord_07
14 Comments
You did wonderful
I cant be the only one who thinks Motz kinda sucks at making burgers?
I’m sure he is better now that his restaurant has opened – he’s gotten a ton of practice – but all his videos the guys just so awkward.
He was like an art historian – learning lots doesn’t automatically make you skilled at creating.
For sure appreciate the guys enthusiasm for burgers, but he’s just so bad at making them.
OP – for the record, yours looks great. Probably tasted great as well! I use a 1/3 measuring cup to make my patties, its just around 3 ounces, and keeps it super consistent without having to weigh. Makes little pucks, which I then season and smash.
If you haven’t tried a Oklahoma style with a big handful of thin sliced onion, you gotta give it a go.
Looking good friendo. We have the same smashing device.
I’d eat the hell out of that.
George Motz is a national treasure
100% I would smash. Nice job!
Looks great.
Only suggestion would be on what I assume is your Oklahoma style burger. I’d thin slice the onions into long strips so they form almost a barrier underneath the patty and then smash them directly into it. (Turn down the heat before you flip. but you probably already know that.)
Check out this deep fried burger 🍔
https://m.youtube.com/shorts/WOmSG35MRSM
Solid. I tried the wax paper , not a fan. I just twist and slide the smasher off the pattie. How do you like that griddle I have the Vevor it’s nice but big your Hamilton looks to have a lower profile how’s the heat retention ?
Looking good
No idea who that is, but yours looks great. Love to see actual smashburgers, and not these goddamn 5 inch thick pucks people keep insisting are smash.
Good information, the rule too making a good burger 🍔💯
ohh looks really good
Idk if George Motz has any social media, but you need to tag him in this. I bet he’d be so effin proud of you. I know I am ❤️