Grilling Will Compton's SIGNATURE Smash Burger Recipe | Pepsi Tasty Tailgating Ep. 2 - video Dailymotion

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Donny Enriquez | Chef Donny: Cooking with Guests

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00:00Guys, welcome back to Tasty Tailgating presented by Pepsi.

00:09Today we're joined by 8 to 10 year NFL veteran.

00:12Somewhere in that range.

00:13Will Compton.

00:14Will, thanks for being here.

00:15I am excited.

00:16I know we're making Smash Burgers, one of my favorites.

00:19This is per request.

00:20So I made this, I don't know, almost a year ago and you were like, this is one of the

00:24best Smash Burgers I've had.

00:25Yeah, when Edelman was here.

00:26Yeah, yeah, yeah.

00:27Last January, we'll say, something like that.

00:30But this one I kind of made up on the fly for when he was here and you loved it.

00:34So now this is, I guess we'll call it the Will Compton Smash.

00:36Are you going to allow people to know the secret sauce that you kind of make up?

00:40I think, I mean, the whole point of this is the sauce and I think I got to let the people

00:43know.

00:44Yeah, because that is the X factor of this entire thing.

00:46Yeah, you know what?

00:47It's a great sauce.

00:48I'm not trying to sell it.

00:49It's for the people.

00:50And it's for the Tasty Tailgating presented by Pepsi.

00:52We'll get you ready for the big game.

00:53So this one's super easy to do.

00:55Really, like Will said, it is all about the sauce.

00:57So Will, I'm going to give you the secret right here.

00:58Kewpie Mayonnaise.

00:59No, this is Japanese.

01:00Kewpie?

01:01Kewpie.

01:02K-E-W-P-I-E.

01:03Kewpie.

01:04Can you find this in your local stores?

01:05No, no, no.

01:06Or do you have to go somewhere special?

01:07You got to go, it looks like this.

01:08You ever see this in your local store?

01:09I don't think so.

01:10No.

01:11You got to go to an Asian supermarket.

01:12They have them in most major cities.

01:13They'll have like an H mark or you get it online.

01:16And then to that, we're going with a little bit of sesame oil, soy sauce.

01:19And this is just the eye test.

01:20You're not measuring.

01:21I've never measured and it's, you know, too tough.

01:23And then here, I like the spice.

01:24Love spice.

01:25Don't be scared.

01:26Throw a little party with it.

01:27So we're going, we're going all in.

01:28This is chili crisp.

01:29And this, I put this on everything, but this is the killer right here.

01:32You said it's chili, what?

01:33Chili crisp?

01:34It's chili crisp.

01:35So like you have chilies, you have garlic, you have onions, there's some like little

01:38peanuts in there.

01:39And then they put hot oil on that and it gets all turned into a really spicy oil.

01:42And then.

01:43You're making me horny.

01:44And then, and then kimchi.

01:45Kimchi is just fermented cabbage.

01:47This will give us that kind of pickly taste that you have with smash burgers.

01:49So we're not putting any pickles on there.

01:50That's the sauce.

01:51Give that a mix, Will.

01:53Okay.

01:54So that's it.

01:55That's like the genesis of this burger is that, that sauce.

01:57Next thing we got to do, we have 80-20 beef you want for smash burgers, especially want

02:00that good fat content.

02:01That ratio in there.

02:02Yes.

02:03So 20% fat, 80% lean.

02:04You can even go higher if you can get 70-30.

02:05Even better.

02:06Fat's the name of the game when you're making any kind of burger.

02:08I'm going to get an onion just super thinly sliced here on the mandolin.

02:11We're going to smash that into the burger itself.

02:13I need to get one of those.

02:15Oh yeah.

02:16This mandolin?

02:17Yeah.

02:18My wife's always got me chopping onions and shit and I've never had one of these.

02:20Give it, just tear them because it will take your thumb off if you go too close.

02:22Give that a little slice.

02:23See how nice that is.

02:24Look at that.

02:25Perfect.

02:26Oh, that is money, dude.

02:27For all the fellas out there stuck chopping away at home because your wife tells you to,

02:33go buy you one of these.

02:34What's this thing called?

02:35It's a mandolin.

02:36Mandolin.

02:37You can use it for a lot of stuff.

02:38Get you a mandolin.

02:39Get you a mandolin out there, gentlemen.

02:40All right.

02:41And then we're just doing little balls like that.

02:42And then for a smash burger, you don't want this to be a tough ball because we're smashing

02:45it down.

02:46So really just a light pack, just like that.

02:48So you don't smash it before you throw it on there?

02:50No, no, no, no.

02:51That's right.

02:52That's new to me.

02:53Never smash before.

02:54You don't put any oil, any fat down because we want that all to get really crispy and

02:57kind of stick a little bit.

02:58And all we're going to do is we're going to salt the tops.

03:01And then we're going to take those onions, throw those onions, do a little pile on each

03:04of those.

03:05Yeah, yeah.

03:06Look how nice and thin that is.

03:07You want a nice thin onion.

03:08Dude, I'll be honest.

03:09I am obsessed with this little slicer.

03:10Yeah.

03:11It seems like the key.

03:12It's the key.

03:13So then now take a parchment paper or wax paper, anything you have, and then we smash down.

03:18I love that, bro.

03:20And just like that.

03:21Because I usually throw them on to where they're already on the parchment paper.

03:24And now you get little bits.

03:25Those onions are going to get nice and crisp.

03:26Yeah, that's on me.

03:27That's on me.

03:28No, no, that's good.

03:29You want the onions.

03:30Some of them are going to caramelize.

03:31Some of them will sit on top.

03:32When we flip it, they'll be perfect.

03:33So you want to give that one a smash.

03:34And if you don't have a tool like this, you can use the back of a spatula.

03:37It really doesn't matter.

03:38But you should get a tool like that.

03:40You should get a tool.

03:41You should.

03:42If you're a real smash burger connoisseur, you need a tool like this.

03:45I got one of these for Christmas.

03:46Shout out my wife.

03:47Yeah.

03:48I'm glad to have you in the kitchen helping out now.

03:49You said she's a big cook though, right?

03:51Yeah, she's fantastic.

03:52I'm more of a grill guy.

03:54Love making smash burgers, ribeyes, smoked wings, smoked baked beans.

03:59Okay.

04:00Yes.

04:01Ribs.

04:02I like smoked baked beans a lot.

04:03All right.

04:04And these are ready for a flip.

04:05And the thing I love about smash burgers is how fast they cook.

04:07Yes.

04:08I mean, the thing about smash burgers too is you're cooking all the way through.

04:10There's no really medium, medium rare or anything like that.

04:12And once you see the browns start climbing.

04:13Once you see the browns start climbing.

04:14Climbing on top.

04:15Yeah.

04:16Once it starts to kind of curl.

04:18I'll tell you now.

04:19And I'm just going to take a nice potato bun.

04:20That's what you need for a smash burger.

04:21And that'll just toast up on the side and we'll be good to go.

04:24I can't fucking wait, bro.

04:26Easy.

04:27Easy.

04:28I love to do a little butter.

04:29No shortcuts, man.

04:30I know.

04:31If I want a museum and a bathroom someday, there's no shortcuts.

04:32That's right.

04:33No shortcuts.

04:34It is pretty sick you have that.

04:35I can't.

04:36Listen, I had a few shit in there earlier and just a smile on my face the entire time.

04:40I bet.

04:41I like to go two slices of cheese and we'll stack this thing up.

04:45It's how easy it is.

04:46This is going to be so good.

04:47Remember the game day.

04:48Now that you're not playing that you can sit on the couch and watch.

04:50What do you like to eat?

04:51Listen, I am a bottomless chip eater.

04:53Yeah.

04:54Your nachos got big trash can nachos.

04:55Nachos.

04:56Yeah.

04:57You get the salsa.

04:58You get the guac.

04:59You get the queso.

05:00You like fully loaded.

05:01You like it with chicken.

05:02Yes, I do.

05:03I do.

05:04I personally, I like to scoop more.

05:05Okay.

05:06Then have it already pre-made.

05:07Yep.

05:08Yep.

05:09And boom.

05:10We'll stack those two patties.

05:11And look at that.

05:12You know what?

05:13And if you want the cheese to melt, a little steam.

05:14Put a little water in that cover.

05:15Because that steam just melts the cheese instantly.

05:16You'll see here.

05:17I see you, Donnie.

05:18That's it.

05:19All you do.

05:20Watch this.

05:21Watch when we take this off.

05:22Boom.

05:23Dancing.

05:24Perfectly melted cheese.

05:25We're going to go sauce, burger, and then finish a little bit more.

05:26That's nice right there.

05:27Perfect.

05:28And look at this.

05:29Look at this we're going to get.

05:30Great ratio.

05:31Look at those ratios, boys.

05:32That shit is crazy.

05:33It's going to be good.

05:34All right.

05:35How long do you think I got to wait, Dad?

05:36Honestly?

05:37Depends on how long you want to wait.

05:38How long do you want to wait?

05:39How long do you want to wait?

05:40How long do you want to wait?

05:44I don't know how tough your mouth is.

05:45I don't know.

05:46Yeah, it's still hot.

05:47It's still going to be a little hot.

05:48Let's give it 30 seconds.

05:49Have a sip of Pepsi.

05:50All right.

05:51We have our beautiful Smash Burger here.

05:52And remember, guys, every crave-worthy bite is better with Pepsi, especially on Tasty

05:55Tailgating.

05:56This is the Wilcoxon Smash Burger.

05:57You had the museum.

05:58Yeah.

05:59You have a lot of accolades.

06:00And now you have your own burger.

06:01The Willie C. Smash Burger, man.

06:02There you go.

06:03Donnie.

06:04My man.

06:05The Smash Burger is great.

06:06The cheese, I love the quad you got going on.

06:07Mm-hmm.

06:08You taste the cheese through the entirety of the bite.

06:09Mm-hmm.

06:10You see how it doesn't break apart, which is important for a Smash Burger.

06:11And that's about as good as a 4.5 as I've ever seen.

06:12You know what?

06:13We'll take it.

06:14Guys, that's going to do it for this episode of Tasty Tailgating.

06:15Please suggest a city, a dish, a team to make food for.

06:17Peace, guys.

06:18I'm being sent off a boat.

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06:36I'm being sent off a boat.

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06:38I'm being sent off a boat.

06:39I'm being sent off a boat.

06:40I'm being sent off a boat.

06:41I'm being sent off a boat.

06:42I'm being sent off a boat.

06:43I'm being sent off a boat.

06:44I'm being sent off a boat.

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06:46I'm being sent off a boat.

06:47I'm being sent off a boat.

06:48I'm being sent off a boat.

06:49I'm being sent off a boat.

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06:51I'm being sent off a boat.

06:52I'm being sent off a boat.

06:53I'm being sent off a boat.

06:54I'm being sent off a boat.

06:55I'm being sent off a boat.

06:56I'm being sent off a boat.

06:57I'm being sent off a boat.

Grilling Will Compton's SIGNATURE Smash Burger Recipe | Pepsi Tasty Tailgating Ep. 2

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