Name: Tim and Eric Make SmashHeims (Best of Office Hours)
Uploaded: 2021-09-27T15:00:05.000Z
Description: Watch the stand-up comedy video 'Tim and Eric Make SmashHeims (Best of Office Hours)' from Tim Heidecker on Comedy Buff. Published 2021-09-27. Transcript available.

Watch the stand-up comedy video 'Tim and Eric Make SmashHeims (Best of Office Hours)' from Tim Heidecker on Comedy Buff. Published 2021-09-27. Transcript available.

All right, Eric, what are we cooking here? Everyone loves burgers.
Everyone loves a burger.
How am I not going to do that?
And, you know, back in Philadelphia, we were a big burger guys.
You know, just that's what it was.
These big, sloppy, drippy, two-pounders.
Greasy boys.
Yeah, then he moved to California.
Smash burgers. Everyone knows about it. It's a craze.
Yeah.
Super crispy, super charred, and that's what's in my book.
We do a smash heim.
My secret sauce, I'm going to put you to work today to make a delicious smash
heim.
So what we're going to do first is you've got to butter your buns.
Read that out a little bit.
Here's the secret to smash heim right here.
You don't even have to buy the goddamn book.
We put some bacon in that.
Butter buns, let's put it in.
Ooh, look at that sizzle, Vic.
How's that sizzle, Pam?
Let's start with the sauce.
So Eric's secret sauce, it's really easy.
It's just the same amount of mayo, ketchup, mustard, a little bit of sriracha
if you want that kick,
which I think you do.
Ready?
All right, here we go.
Ready?
Get it in.
Oh, that's really nice.
And then a little bit of relax.
It's almost like a French, you know, Thousand Island dressing with a little
kick.
I didn't do a precise minute.
It looks pretty close.
What do you think I need to do?
It looks very close.
Let me just do a Dippler.
A Dippler.
All right, we're salting.
Vic's biking the onions.
All right, how are we doing here?
You ready to make the patty?
Yeah, why don't you do another butter bun while I'm mixing the meat?
We got the bacon in the ground beef.
I'm going to do a quick mix.
Salt and pepper, of course.
Always be aggressive with your salt and pepper.
Now we just make like a three-ounce patty.
Three-ounce?
You're just eyeballing that.
You're just eyeballing it.
What are we looking for?
Like a bigger than a baseball?
Bigger than a small ball?
Bigger than a baseball, smaller than a golf ball.
What you want is when it flattens, you get beef that's coming out of that bun.
Get your grill screaming hot.
I'm talking 10.
Let me test.
Oh, that's hot.
Big butter patty right on the base of this.
Let's drop it right in.
There we go.
Wow, look at that, Vic.
It's going nuts.
We take our parchment paper, place it down.
Now we smash.
Get in there.
Yeah.
Really put some pressure on there.
Wow.
That's a bit of a workout.
Look how big that is.
Get in there.
Bigger than the bun.
Look at that.
And that's how we smash here.
Okay.
And now you're not putting no lettuce or tomato on there.
There's nothing.
Hell no.
Oh.
There she is.
Look at that.
Right when you flip, you drop the American cheese right on there.
We're at American cheese.
I'm definitely having the first burger.
My house, my rules.
Look at that.
Look at that crisp edge on that.
Oh, that crisp.
That crisp.
Oh, that crisp.
That crisp.
Oh, that crisp.
That crisp.
Oh, that crisp.
Oh, that crisp.
Oh, that crisp.
Oh, that crisp.
Oh, that crisp.