The Perfect Smash Burger | Chef Jean-Pierre

Awesome...and THANK-YOU Jean Pierre! I have never respected why the 'popularity' of the 'smashing' part was more important than keeping the meat JUICY instead...and I'm with you 1,000% that every single person does it the wrong way, and you're the first on this YT thingy to do it the right way. (10 Thumbs Up)...😎👍

It's impossible not to smile when you see his happy face. I always enjoy watching him go wild :) thanks for sharing.

Hello Chef! We tried your smash burgers and they were fantastic. My wife loved it and that made me look like a hero. You have given us yet another great receipe! Chef Jean-Pierre, you are The Man!

You have taught me so much over the years with these videos Chef. My wife has even started to comment regularly. "How did you make this or that taste so good!" Even cooking with my kids and teaching them the basics like "Onyo first" "Garlic just before liquid" lol All those little steps have made such a massive difference to my knowledge of cooking. And given me alot of confidence to just grab a bunch of ingredients and cook them rather than looking for recipes.

I do not care what Chef Jean is cooking of teaching, he makes me smile the entire video. I watch while cooking or cleaning the kitchen, and when my family walks in, they smile too!! Thank you Chef Jean!!

I have to admit after almost 2 years that I am now a Chef JP groupie! I hang out for the twice weekly posts and I am always inspired by the creativity of the Chef’s recipes, as well as his self effacing humour and attitude. I have lost count of the beautiful dishes I have served up that are now a permanent part of my recipe repertoire. This is the most outstanding YouTube channel. Thanks Chef JP 😊

I made this for the family last night... My 16 year old son said, "Dad, this is the BEST hamburger EVER!" Compliment, indeed....

Congrats on 800K Chef!! You’re doing the world a big favor with flavor!!! Here’s to your continued success, God bless

Jean-pierre is my kind of chef. Taste is more important than measurements. I'm about to turn 70, so I'm on a pension and I can't just go and buy every meals ingredients in one week. But Chef Pierre has really turned my culinary skills around. I now run a weekly residents lunch club where I live. All those who come along think I'm a great chef, but really it's down chef Pierre. Sure, you can buy a cookbook written by some celebrity chef. Full of weights and measures. But you can't beat following chef Pierre's rules of texture, taste and look of your meal. If you can't achieve these 3 simple rules? You have failed in your quest to turn out a great meal.

Thinking of you and those in FL, sending my prayers that you’re safe. Always happy to see a new video, but especially this morning. God bless.

I don't know what's more delicious the burger or watching you do it Thank you !!

This is the best burger I’ve ever made! The juice from the pickle was a master stroke for the sauce. Delicious! Thank you, Chef. Love from Pakistan 🇵🇰

Chef Jean is absolutely my most favorite Chef ever. Food videos are amazing but he just has a great heart and it shows.

Chef - You. Are. A. GENIUS!!!!! Best Burger EVER!!! SERIOUSLY. All the flavor packed in this burger. I made a traditional Smash Burger two days ago, but today your version. AMAZING!!!! Why I even made the traditional one is beyond me because your Smash Burger is OUT OF THIS WORLD!! The only changes I made is I used Kewpie Mayo and I added the shallots. SPOT ON!!! YOU ROCK!!

from watching alot of his videos , its always clarified butter and cognac , really good cook , full of enthusaism

"I don't like them cremated" LMAO. Just recently found you Jean-Pierre, you are a joy to watch and your recipes are even better.

Its a joy to watch you Jean-Pierre god bless you and long life <3

I’ve been smashing burgers for 3-4 years now and I’ve tried pre-smashing. While you do get a thin, juicy burger, you lose the delicate lattice that forms when you smear the meat on the edges. That lattice becomes crisp and delicious. And as long as you do the smash and smear the very second the meat hits the heat, no juices are lost because the fat hasn’t started melting yet. Also, try putting those onions down and then smash your meatball directly into them. Some people call that an Oklahoma style smash. It embeds the onions directly into the meat. It’s quite delicious. I love the cookie cutter lettuce idea though.

How could you not love this man ? He makes me laugh, he has a great personality, not to mention he’s one hell of a great chef.

Bravo Chef, the first person I have seen who again, keeps it simple, fresh ingredients, AND doesn't play with the food, actually leaves it to cook, rather than turning it over/massaging the food non stop. Beautiful and thank you for sharing💕💕