HOW TO MAKE AMAZING PATTY MELTS ON THE BLACKSTONE GRIDDLE - SMASHBURGER STYLE!

Hey, welcome back. I'm Adam. I'm Brett. And we are The Walt Twins. And in case you don't know what we do around here, we run marathons. Clearly. We cook. No, I cook. And today, that makes way more sense. That definitely makes way more sense. And today, we're going to throw another banger on here, though. It's an absolutely delicious one. Absolutely. I'm actually really excited about this. This has been recommended a whole bunch. Yes, it has. Including by some great YouTube friends, Zach and Dad. They have an incredible food review channel. In case you don't know, we used to do fast food reviews. There's such an amazing community there. And we respect so much what food reviewers do. And it's so great to see them. Zach and Dad have especially been awesome. They're a great family-friendly channel. If you get a chance, check them out. But in the meantime, we're going to knock out this patty melt. I promised them that I would get this done, and here it is. So if you want to see our take on this classic, the patty melt, then stick around while we dig in. I can't believe the Waltwins. They're right there. That's one of them. That's the other one. I'm the other one. Like we said, welcome back. However, if this is your first time here with the Waltwins, welcome. Consider subscribing and hit that notification bell so you don't miss anything. There it is. We do it together. I love it. It's usually cooking. In fact, it's almost always cooking and threatening to throw Brett into the pool. Push Brett in the pool. I could not lift and throw Brett in the pool. Why? No reason. But today, we are cooking this patty melt, and we want to talk about it real quick. We didn't grow up really eating patty melts. However, our mom loved them. This was one of her favorite things to make, so we would get that smell in our house all the time. Actually, when we were kids, we didn't care for what's the sister sauce. Is that what we call it? What's this here sauce? Wash your sister sauce. But yeah, mom did make these, and they would smell amazing. And mom always made onions look amazing, but we always hated them. And now we're adults. We love onions. I don't know what happens. We're becoming big fans. But Brett, let's talk about the groceries. What are we throwing on here? All right, here we go. As you can see, the stars of the show, we've got these two giant meatballs. We are going to do a semi-smash on them, which we'll explain when that process happens. We want them very, very large to fit this beautiful marble-dry bread, as you can see right here. We're throwing on some Swiss cheeses, our cheese of choice for this one, and some onions we're going to caramelize and make absolutely tasty. And we're going to be toasting the bread with mayonnaise. Absolutely. So we're excited. So we have the butter for the onions, and we have the mayonnaise for the bread. Now, if you watched our grilled cheese video, which we did grilled cheese, mayo versus butter, you know that our preference for grilled cheese was butter. However, any time we're talking about making burgers, we prefer the mayo. So we're going to use that to help kind of toast up our bread. But let's start getting to it. This is going to be a relatively quick cook. Yeah, this goes quick. Relatively simple. All we're doing, are the rains coming back in central Florida? It looks like the rains are coming back, so we might be visited by some rain for this one, and that is a-OK. So we've got the griddle. Now, when we're doing smash burgers, we like it on high heat. However, since we're only doing kind of a semi-smash, we want to give the burgers time to cook through without burning. We're on medium heat, but that's still going to cook really hot, right in my hot zone, between 520 and 530. It'll probably even get a little warmer than that. So we'll keep our eyes on it. But first things we're going to do is just a little off to the side. We're going to start the onions because we want them to caramelize without burning. So we'll get those on here. Oh, yeah, we're using butter for those. All right. Yes, right there. So just off to center because that is going to be really hot. So I'm going to keep my eye on it the best that I can. Woo-hoo-hoo-hoo, doggy! Listen to the sizzle. The crowd go wild. All right. Let's just toss these. You smell that? There's something about onions on the griddle that just make me so happy. Oh, man, bro. These are smelling magnifique. Yes, they are. And that is cooking really hot. You know what? We've got those on medium. I'm going to bring it down just a little bit, down to about 35 after the hour because that is really hot. And I'm going to pull these onions off because these are going to continue to cook, but we want to caramelize. Let me help that caramelization. All right. We did about one tablespoon. We're going to toss another tablespoon in there as well. See, some of these are cooking quick, so we want to get these moving. And then as soon as this butter is melted, I'm going to move this all together off to the side to wait for the show. So in caramelizing onions, we're basically waiting until they're just about see-through, transparent. And that's when the sugars are all out and they're just so sweet. Incredibly soft. Changes the consistency of them. Correct. They go from a crunch to a soft bite and you get the sweetness of the onion without getting the bite, that extra zing. All right. So these are we're starting to get some see-through-age on these. They're getting a little softer. So I know these are soft. And here's the deal. When I pull these off, these are going to continue to cook. So we're going to move these off to the side here. Oh, look at that sizzle. I love it. OK, now we've got these juices here that we want to leave. So when we place these burgers down, we're going to use a little bit of oil. We're using vegetable oil today. This is just going to really make sure we're not sticking too much to the griddle top. But I'm also going to try to pull in a lot of those juices from. Yes, there you go. There we go. All right. So we're going to get our meatballs, get these on, make sure they have plenty of space for the smash. All right. So those are on. And we're going to smash and hold these for about 10 seconds. One, two, three, four, five, six, seven, eight, nine. Oh, it's number two. One, two, three, four, five, six, seven, eight, nine, ten. Oh, look at those. So pretty. So you guys know I love my Goliath, my big press from Blackstone. I picked this up at Lowe's and this was the first this was the first smasher that I got. I didn't like it because it has this lip because you're ending up with about a half inch cut on these. And when you want to paper thin for those smash, it doesn't quite get to that consistency. So. All right. So wondering what the size of these are, six, seven ounces. Normally for smash burgers, I use three, four ounce meatballs. These were almost double those size. There we go. That is that's what we wanted. And we're still got we're still not quite cooked. The good thing is, look at that one. So that's clearly my hot zone. All right. So what I'm going to do is I'm going to turn the heat up just a little bit on that. But we're going to let those cook for just a little bit. And we're going to get also bread. I forgot. I'm sorry. Oh, oh, yes. Oh, yes, you do. Oh, yes, you do. Extra Worcestershire sauce. Some salt, some salt, pepper and Worcestershire sauce. So we're going to put that in. Let's double these up. Crisscross them. Absolutely. Oh, the Swiss cheese smells so good. All right. And we are going to dome these up to really make sure that cheese melts. And, you know, oh, get the steam. Oh, that looks amazing. All right. Now we need to get the bread going. So here's what we're going to do. Get the mayo. I need mayo and a knife. OK, so we're using the mayo as the toast, as the excuse me, as the toasting agent right here. And I'm going to lay this down right here. Look at that. All right. Oh, it smells so good. You see that? That is unbelievable. OK, so again, this is what we're using to, quote unquote, butter these. OK, so now that these are cooking, what we're going to do is we're going to get our burgers onto the patties. Right, Brett? Onto the bread. Burgers onto the patties, you bet. Burgers onto the bread. Let that finish toasting there. OK, so we got mayo to actually add to the juices on the inside and on the outside. I apologize, forgot to mention that. Oh, toasty. GBD. I was convinced they were going to be birds. Oh, good job, my brother. All right. You have to understand, there are some cooks that Brett and I just knock out. We're used to them. They're fun because every time cooking together is always fun. Yeah, always. But there are some other cooks that we will laugh and get giddy because it's turning out better than we expected. This would be one of those moments. Brett thought we would burn the bread. It ended up being perfect. We worked the heat, I think, very, very well. Yeah, absolutely. Because when I do these, it's usually just a boom, boom, boom process. But because we're actually putting this on video and doing the steps, it's you really learn that when you're explaining stuff, you kind of like in your mind, forget simple things just because you're so used to doing it. So this was actually brought back to fun of putting this this amazing patty melt together. So and I'm really excited. And we've seen a lot of people who will do a special sauce on the bottom layer. I had told Brett early on I wanted to put mayo down on the inside. Yep. And I almost forgot the step till we were till we were buttering the bread just to kind of bring out the flavor of the meat and the onions and everything else. We got these to a perfect medium, I'd say. Absolutely. Closer to medium. Well, a slight pink inside. And those juices were crazy. And this is exactly how mom would have done it. So always had marbled rice, pumpernickel, sourdough. She loved those breads anyways. But so we're eating this in memory of her. But also, Zach and Dad, this one's for you guys. Thanks so much for the recommendation. And for everybody else. And for all the other recommendations, too. You guys talked us into this one. I'm really glad we did it. And it's a relatively simple cook for the Blackstone. So if you do give us a try and it works out for you, let us know. But I'm going to stop talking because I just want to dig in. But yes, like we say, it can look amazing. This looks perfect. It can smell amazing. Oh, my stars. I smell that bread. It's so good. But if this doesn't taste amazing, this was all for naught. Cheers. I'll eat to that. My brother. Where have you been all my life? I don't know. In all honesty, if there has been a more satisfying outcome that we have done yet. But a few minutes ago, I said, Adam, when you take a bite, the bread is going to make you happy. The bread. But those onions, the caramelization, that beef. And it is so juicy. It is so juicy. That wash your sister sauce that's in there makes that beef so good. And it's funny because we put about what? Two to three dashes in the mix. That cheese. Yeah, exactly. But the Worcestershire sauce, it doesn't stick out. The thing that sticks out more than anything else is the bread. The bread and the onions. Oh, my gosh. That cheese. By the way, we know you can put any other cheese on here. This is a classic with the Swiss. This is the way mom did it. And this is so good. I am beyond satisfied. I'm beyond excited. And this is one that I will absolutely recommend. You might see this one showing up in future cards on our videos because we want people to check this one out. This was really good and something you really should try. I promise you, you won't regret it. Oh, you will. So awesome. Absolutely. But Brad, aside from coming to make these amazing looking at the juices still be pouring out of there. Look at this. Look at this. Oh, I see it. I've got one right here in my head. Oh, my gosh. Aside from coming to make these amazing patty melts. Yep. That have been heavily recommended, especially by some good friends. Why else are we doing this? Because all we do is twin no matter what. And with that, we bid you adieu. And adieu. Forget to like and subscribe. And griddle on.