Skip to player
Skip to main content
Skip to footer
Search
Connect
Watch fullscreen
Like
Comments
Bookmark
Share
Add to Playlist
Report
Grilling Will Compton's SIGNATURE Smash Burger Recipe | Pepsi Tasty Tailgating Ep. 2
Barstool Sports
Follow
9/24/2024
Donny Enriquez | Chef Donny: Cooking with Guests
Category
🥇
Sports
Transcript
Display full video transcript
00:00
Guys, welcome back to Tasty Tailgating presented by Pepsi.
00:09
Today we're joined by 8 to 10 year NFL veteran.
00:12
Somewhere in that range.
00:13
Will Compton.
00:14
Will, thanks for being here.
00:15
I am excited.
00:16
I know we're making Smash Burgers, one of my favorites.
00:19
This is per request.
00:20
So I made this, I don't know, almost a year ago and you were like, this is one of the
00:24
best Smash Burgers I've had.
00:25
Yeah, when Edelman was here.
00:26
Yeah, yeah, yeah.
00:27
Last January, we'll say, something like that.
00:30
But this one I kind of made up on the fly for when he was here and you loved it.
00:34
So now this is, I guess we'll call it the Will Compton Smash.
00:36
Are you going to allow people to know the secret sauce that you kind of make up?
00:40
I think, I mean, the whole point of this is the sauce and I think I got to let the people
00:43
know.
00:44
Yeah, because that is the X factor of this entire thing.
00:46
Yeah, you know what?
00:47
It's a great sauce.
00:48
I'm not trying to sell it.
00:49
It's for the people.
00:50
And it's for the Tasty Tailgating presented by Pepsi.
00:52
We'll get you ready for the big game.
00:53
So this one's super easy to do.
00:55
Really, like Will said, it is all about the sauce.
00:57
So Will, I'm going to give you the secret right here.
00:58
Kewpie Mayonnaise.
00:59
No, this is Japanese.
01:00
Kewpie?
01:01
Kewpie.
01:02
K-E-W-P-I-E.
01:03
Kewpie.
01:04
Can you find this in your local stores?
01:05
No, no, no.
01:06
Or do you have to go somewhere special?
01:07
You got to go, it looks like this.
01:08
You ever see this in your local store?
01:09
I don't think so.
01:10
No.
01:11
You got to go to an Asian supermarket.
01:12
They have them in most major cities.
01:13
They'll have like an H mark or you get it online.
01:16
And then to that, we're going with a little bit of sesame oil, soy sauce.
01:19
And this is just the eye test.
01:20
You're not measuring.
01:21
I've never measured and it's, you know, too tough.
01:23
And then here, I like the spice.
01:24
Love spice.
01:25
Don't be scared.
01:26
Throw a little party with it.
01:27
So we're going, we're going all in.
01:28
This is chili crisp.
01:29
And this, I put this on everything, but this is the killer right here.
01:32
You said it's chili, what?
01:33
Chili crisp?
01:34
It's chili crisp.
01:35
So like you have chilies, you have garlic, you have onions, there's some like little
01:38
peanuts in there.
01:39
And then they put hot oil on that and it gets all turned into a really spicy oil.
01:42
And then.
01:43
You're making me horny.
01:44
And then, and then kimchi.
01:45
Kimchi is just fermented cabbage.
01:47
This will give us that kind of pickly taste that you have with smash burgers.
01:49
So we're not putting any pickles on there.
01:50
That's the sauce.
01:51
Give that a mix, Will.
01:53
Okay.
01:54
So that's it.
01:55
That's like the genesis of this burger is that, that sauce.
01:57
Next thing we got to do, we have 80-20 beef you want for smash burgers, especially want
02:00
that good fat content.
02:01
That ratio in there.
02:02
Yes.
02:03
So 20% fat, 80% lean.
02:04
You can even go higher if you can get 70-30.
02:05
Even better.
02:06
Fat's the name of the game when you're making any kind of burger.
02:08
I'm going to get an onion just super thinly sliced here on the mandolin.
02:11
We're going to smash that into the burger itself.
02:13
I need to get one of those.
02:15
Oh yeah.
02:16
This mandolin?
02:17
Yeah.
02:18
My wife's always got me chopping onions and shit and I've never had one of these.
02:20
Give it, just tear them because it will take your thumb off if you go too close.
02:22
Give that a little slice.
02:23
See how nice that is.
02:24
Look at that.
02:25
Perfect.
02:26
Oh, that is money, dude.
02:27
For all the fellas out there stuck chopping away at home because your wife tells you to,
02:33
go buy you one of these.
02:34
What's this thing called?
02:35
It's a mandolin.
02:36
Mandolin.
02:37
You can use it for a lot of stuff.
02:38
Get you a mandolin.
02:39
Get you a mandolin out there, gentlemen.
02:40
All right.
02:41
And then we're just doing little balls like that.
02:42
And then for a smash burger, you don't want this to be a tough ball because we're smashing
02:45
it down.
02:46
So really just a light pack, just like that.
02:48
So you don't smash it before you throw it on there?
02:50
No, no, no, no.
02:51
That's right.
02:52
That's new to me.
02:53
Never smash before.
02:54
You don't put any oil, any fat down because we want that all to get really crispy and
02:57
kind of stick a little bit.
02:58
And all we're going to do is we're going to salt the tops.
03:01
And then we're going to take those onions, throw those onions, do a little pile on each
03:04
of those.
03:05
Yeah, yeah.
03:06
Look how nice and thin that is.
03:07
You want a nice thin onion.
03:08
Dude, I'll be honest.
03:09
I am obsessed with this little slicer.
03:10
Yeah.
03:11
It seems like the key.
03:12
It's the key.
03:13
So then now take a parchment paper or wax paper, anything you have, and then we smash down.
03:18
I love that, bro.
03:20
And just like that.
03:21
Because I usually throw them on to where they're already on the parchment paper.
03:24
And now you get little bits.
03:25
Those onions are going to get nice and crisp.
03:26
Yeah, that's on me.
03:27
That's on me.
03:28
No, no, that's good.
03:29
You want the onions.
03:30
Some of them are going to caramelize.
03:31
Some of them will sit on top.
03:32
When we flip it, they'll be perfect.
03:33
So you want to give that one a smash.
03:34
And if you don't have a tool like this, you can use the back of a spatula.
03:37
It really doesn't matter.
03:38
But you should get a tool like that.
03:40
You should get a tool.
03:41
You should.
03:42
If you're a real smash burger connoisseur, you need a tool like this.
03:45
I got one of these for Christmas.
03:46
Shout out my wife.
03:47
Yeah.
03:48
I'm glad to have you in the kitchen helping out now.
03:49
You said she's a big cook though, right?
03:51
Yeah, she's fantastic.
03:52
I'm more of a grill guy.
03:54
Love making smash burgers, ribeyes, smoked wings, smoked baked beans.
03:59
Okay.
04:00
Yes.
04:01
Ribs.
04:02
I like smoked baked beans a lot.
04:03
All right.
04:04
And these are ready for a flip.
04:05
And the thing I love about smash burgers is how fast they cook.
04:07
Yes.
04:08
I mean, the thing about smash burgers too is you're cooking all the way through.
04:10
There's no really medium, medium rare or anything like that.
04:12
And once you see the browns start climbing.
04:13
Once you see the browns start climbing.
04:14
Climbing on top.
04:15
Yeah.
04:16
Once it starts to kind of curl.
04:18
I'll tell you now.
04:19
And I'm just going to take a nice potato bun.
04:20
That's what you need for a smash burger.
04:21
And that'll just toast up on the side and we'll be good to go.
04:24
I can't fucking wait, bro.
04:26
Easy.
04:27
Easy.
04:28
I love to do a little butter.
04:29
No shortcuts, man.
04:30
I know.
04:31
If I want a museum and a bathroom someday, there's no shortcuts.
04:32
That's right.
04:33
No shortcuts.
04:34
It is pretty sick you have that.
04:35
I can't.
04:36
Listen, I had a few shit in there earlier and just a smile on my face the entire time.
04:40
I bet.
04:41
I like to go two slices of cheese and we'll stack this thing up.
04:45
It's how easy it is.
04:46
This is going to be so good.
04:47
Remember the game day.
04:48
Now that you're not playing that you can sit on the couch and watch.
04:50
What do you like to eat?
04:51
Listen, I am a bottomless chip eater.
04:53
Yeah.
04:54
Your nachos got big trash can nachos.
04:55
Nachos.
04:56
Yeah.
04:57
You get the salsa.
04:58
You get the guac.
04:59
You get the queso.
05:00
You like fully loaded.
05:01
You like it with chicken.
05:02
Yes, I do.
05:03
I do.
05:04
I personally, I like to scoop more.
05:05
Okay.
05:06
Then have it already pre-made.
05:07
Yep.
05:08
Yep.
05:09
And boom.
05:10
We'll stack those two patties.
05:11
And look at that.
05:12
You know what?
05:13
And if you want the cheese to melt, a little steam.
05:14
Put a little water in that cover.
05:15
Because that steam just melts the cheese instantly.
05:16
You'll see here.
05:17
I see you, Donnie.
05:18
That's it.
05:19
All you do.
05:20
Watch this.
05:21
Watch when we take this off.
05:22
Boom.
05:23
Dancing.
05:24
Perfectly melted cheese.
05:25
We're going to go sauce, burger, and then finish a little bit more.
05:26
That's nice right there.
05:27
Perfect.
05:28
And look at this.
05:29
Look at this we're going to get.
05:30
Great ratio.
05:31
Look at those ratios, boys.
05:32
That shit is crazy.
05:33
It's going to be good.
05:34
All right.
05:35
How long do you think I got to wait, Dad?
05:36
Honestly?
05:37
Depends on how long you want to wait.
05:38
How long do you want to wait?
05:39
How long do you want to wait?
05:40
How long do you want to wait?
05:44
I don't know how tough your mouth is.
05:45
I don't know.
05:46
Yeah, it's still hot.
05:47
It's still going to be a little hot.
05:48
Let's give it 30 seconds.
05:49
Have a sip of Pepsi.
05:50
All right.
05:51
We have our beautiful Smash Burger here.
05:52
And remember, guys, every crave-worthy bite is better with Pepsi, especially on Tasty
05:55
Tailgating.
05:56
This is the Wilcoxon Smash Burger.
05:57
You had the museum.
05:58
Yeah.
05:59
You have a lot of accolades.
06:00
And now you have your own burger.
06:01
The Willie C. Smash Burger, man.
06:02
There you go.
06:03
Donnie.
06:04
My man.
06:05
The Smash Burger is great.
06:06
The cheese, I love the quad you got going on.
06:07
Mm-hmm.
06:08
You taste the cheese through the entirety of the bite.
06:09
Mm-hmm.
06:10
You see how it doesn't break apart, which is important for a Smash Burger.
06:11
And that's about as good as a 4.5 as I've ever seen.
06:12
You know what?
06:13
We'll take it.
06:14
Guys, that's going to do it for this episode of Tasty Tailgating.
06:15
Please suggest a city, a dish, a team to make food for.
06:17
Peace, guys.
06:18
I'm being sent off a boat.
06:19
I'm being sent off a boat.
06:20
I'm being sent off a boat.
06:21
I'm being sent off a boat.
06:22
I'm being sent off a boat.
06:23
I'm being sent off a boat.
06:24
I'm being sent off a boat.
06:25
I'm being sent off a boat.
06:36
I'm being sent off a boat.
06:37
I'm being sent off a boat.
06:38
I'm being sent off a boat.
06:39
I'm being sent off a boat.
06:40
I'm being sent off a boat.
06:41
I'm being sent off a boat.
06:42
I'm being sent off a boat.
06:43
I'm being sent off a boat.
06:44
I'm being sent off a boat.
06:45
I'm being sent off a boat.
06:46
I'm being sent off a boat.
06:47
I'm being sent off a boat.
06:48
I'm being sent off a boat.
06:49
I'm being sent off a boat.
06:50
I'm being sent off a boat.
06:51
I'm being sent off a boat.
06:52
I'm being sent off a boat.
06:53
I'm being sent off a boat.
06:54
I'm being sent off a boat.
06:55
I'm being sent off a boat.
06:56
I'm being sent off a boat.
06:57
I'm being sent off a boat.
Recommended
1:21
|
Up next
suPer bEsT BulGe sPorT bulges
Udin Udin
1/9/2022
3:50
Cooking THE BEST Philly Cheesesteak | ‪Pepsi Tasty Tailgating Ep. 1
Barstool Sports
9/24/2024
7:03
Assembling the GREATEST Nacho Dish W/ Jersey Jerry | Pepsi Tasty Tailgating Ep. 3
Barstool Sports
9/24/2024
6:47
Teaching Steven Cheah the Proper Way to Cook a Burger | What's For Lunch presented by Pepsi
Barstool Sports
5/22/2024
9:45
Will Compton Cooks FAVORITE Family Recipe | What's For Lunch Presented by ‪Pepsi‬
Barstool Sports
7/2/2024
10:37
Max From 'Pardon My Take' Cooks Up Iconic Philly Dish | What's For Lunch Presented by Pepsi
Barstool Sports
6/12/2024
9:38
Cooking Zlatan's FAMOUS Meatball Recipe | What's For Lunch Presented by ‪Pepsi
Barstool Sports
9/24/2024
10:03
Cooking Up Delicious Chilean Sea Bass | What's For Lunch Presented By Pepsi
Barstool Sports
1/16/2025
7:21
'Stuff Island' Podcast Whips Up BEST Dessert Dishes | What's For Lunch
Barstool Sports
6/6/2024
9:13
Cooking Up the BEST Chili Recipe for Football Season | Tasty Tailgating Ep. 4
Barstool Sports
10/7/2024
9:00
Creating the ULTIMATE Super Food Steak Wrap | What's For Lunch Presented by Primal Kitchen
Barstool Sports
10/2/2024
9:26
Orange Cassidy Whips Up SIGNATURE Dish | What's For Lunch presented by Primal Kitchen
Barstool Sports
9/24/2024
9:40
Mintzy Attempts to Redeem Cooking Skills | What's For Lunch
Barstool Sports
4/11/2024
5:22
Take Your Grilled Cheese To The Next Level | Tasty Tailgating Ep. 14 Presented By Pepsi
Barstool Sports
12/14/2024
10:43
Ari Shaffir Challenges Chef Donny To Cook Beef Rendang
Barstool Sports
3/19/2025
8:36
Lil Sasquatch Sears Up PERFECT Steak Recipe | What's For Lunch
Barstool Sports
7/24/2024
5:29
Turkey Burger | The College Cooking Show
Barstool Sports
1/13/2021
10:04
Brooks Koepka & Talor Gooch Chef Up FAVORITE Post Round Meal | What's For Lunch
Barstool Sports
9/24/2024
6:48
Arian Foster Cooks Favorite Brunch Recipe | What's For Lunch
Barstool Sports
5/15/2024
9:07
Cooking Fried Rice with Chicago's Top Chinese Chef | What's For Lunch
Barstool Sports
4/17/2024
4:27
Frying Up DELICIOUS Corndogs | Tasty Tailgating Ep. 8
Barstool Sports
11/1/2024
16:12
Make French Onion Soup From Scratch Like A Pro | What's For Lunch Presented by Pepsi
Barstool Sports
3/12/2025
5:14
Constructing THE BEST Chopped Cheese | Tasty Tailgating Ep. 5
Barstool Sports
10/12/2024
12:50
Making Philly Cheesesteak Egg Rolls For The Big Game | What's For Lunch Presented By Pepsi
Barstool Sports
1/29/2025
14:44
Frying Up A Legendary Breaded Steak Sandwich | What's For Lunch Presented By Pepsi
Barstool Sports
2/26/2025