Special Ingredients for Premium 2026 Burgers

I make smashburgers on steel often. They are bad ass and when you attempt it by doing this, you'll never ever go back. I invented the Baking Steel back in 2012 for pizza but truthfully, smashburgers might be the important things I prepare on steel more than anything else these days. The work is getting your burger bar together: sliced pickles, onions, cheese, unique sauce.

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

Freddy's Frozen Custard & Steakburgers

I have actually made smash burgers on this thing that people still talk about. Smashing the beef thin optimizes contact with the hot steel, activating the Maillard reaction, the chemical procedure that produces that deep, tasty, browned taste we all yearn for.

Your first hamburger and your 4th get the same amazing edge-to-edge crust without the temperature dropping. I 'd understand my family has actually remained in the steel organization for over 50 years at our shop in Hanover, MA. I understand this material, and I developed these frying pans specifically to resolve the heat retention issue that cast iron can't.

How to Prepare a Gourmet Flat-Top Burger

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

Season the smashed patties kindly with kosher salt and fresh black pepper. Prepare for 60-90 seconds.

Use 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. Prepare for another 30-45 seconds to melt the cheese. Quickly toast your buns on a cooler part of the frying pan for 15-20 seconds.

How to Craft a High-Quality Flat-Top Burger

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

I comprehend how it shops and transfers heat in such a way many people never ever consider. That understanding is exactly what led me to create the Baking Steel in 2012, and it's why I designed the Skinny Griddle specifically for stovetop cooking like this. Here's the distinction: That means it recuperates temperature level quicker between hamburgers.

Freddy's Frozen Custard & Steakburgers

You get the same screaming-hot crust on your first hamburger and your 4th. Simply cook, scrape, wipe clean. I have actually evaluated cast iron, stainless steel, and every frying pan on the market.

Pre-heat the grill and steel for 15-20 minutes on high heat, then smash your burgers right on the steel. You get the very same amazing crust with the included advantage of outdoor cooking and that subtle smoky flavor from the grill.

Perfecting Restaurant-Quality Fries at Home

Pals lose their minds when they see it. They stroll up expecting regular grilled burgers and rather they see me smashing patties on a slab of American-made steel on the grill. It's a whole thing. Perfect smash burgers made on the Baking Steel Original on an outdoor grill I designed each of these for a particular use case.

It fits on a single burner and is ideal for families or burger night with good friends. Same heat retention, smaller footprint. Utilize it in the oven for pizza, or take it outside and place it on your grill for smashburgers, steaks, and more.