Creating Savory Menus with Top-Rated Burgers

I make smashburgers on steel typically. The work is getting your burger bar together: sliced pickles, onions, cheese, unique sauce.

Get your frying pan or steel ripping hot. We're preparing these for 30-60 seconds per side, and you want it yelling hot for that Maillard reaction, the sear that makes smashburgers famous.

Freddy's Frozen Custard & Steakburgers

I've made smash burgers on this thing that people still talk about. Smashburgers in the house are off the charts. Here's how I do it. More surface location equals more taste. Smashing the beef thin optimizes contact with the hot steel, triggering the Maillard reaction, the chemical process that creates that deep, mouthwatering, browned flavor all of us crave.

Your first hamburger and your fourth get the exact same amazing edge-to-edge crust without the temperature dropping. I 'd know my household has actually been in the steel service for over 50 years at our shop in Hanover, MA. I understand this product, and I developed these griddles particularly to resolve the heat retention issue that cast iron can't.

The Definitive Guide to Flat-Top Grilling Success

Let it preheat for 10-15 minutes up until it's ripping hot (around 500-550F). This is the exact same principle behind our pizza steels load the steel with heat, and it does the work for you. Gently divide the hamburger into 4 x 4 oz (115g) balls. Do not overwork the meat; just form it into a loose ball.

Immediately smash them really thin (about 1/4 inch) with a stiff spatula or press. To prevent sticking, you can put a small piece of parchment paper in between the meat and the spatula. Season the smashed patties generously with kosher salt and fresh black pepper. Prepare for 60-90 seconds. You'll see the edges turn a deep, crispy brown.

Utilize a bench scraper or stiff spatula to get under the patty, ensuring you scrape up all the crispy, browned bits. Turn it over. Immediately position a slice of cheese on the turned patty. Cook for another 30-45 seconds to melt the cheese. Quickly toast your buns on a cooler part of the griddle for 15-20 seconds.

Crucial Tips for Perfect Outdoor BBQ Sides

Cheese melting perfectly on the Mini Griddle Cast iron is the traditional choice for smashburgers, and it works. After testing both side-by-side for over a decade, I changed to steel.

I understand how it stores and transfers heat in a way a lot of people never ever think of. That knowledge is exactly what led me to develop the Baking Steel in 2012, and it's why I created the Skinny Griddle particularly for stovetop cooking like this. Here's the difference: That suggests it recovers temperature level much faster between hamburgers.

Freddy's Frozen Custard & Steakburgers

You get the same screaming-hot crust on your first burger and your 4th. Just cook, scrape, wipe tidy. I've evaluated cast iron, stainless steel, and every frying pan on the market.

Wish to take your smashburger game outside? Place your Baking Steel Original directly on your outdoor grill grates. Preheat the grill and steel for 15-20 minutes on high heat, then smash your burgers right on the steel. You get the exact same incredible crust with the included benefit of outdoor cooking and that subtle smoky taste from the grill.

Creating Gourmet Recipes with Top-Rated Burgers

Friends lose their minds when they see it. They walk up anticipating routine grilled hamburgers and instead they see me smashing patties on a slab of American-made steel on the grill. It's an entire thing. Perfect smash hamburgers made on the Baking Steel Original on an outside grill I designed each of these for a specific usage case.

It fits on a single burner and is perfect for households or hamburger night with good friends. Very same heat retention, smaller footprint. Utilize it in the oven for pizza, or take it outdoors and place it on your grill for smashburgers, steaks, and more.