Building Savory Menus with Signature Burgers

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

Get your griddle or steel ripping hot. You need to work quickly. We're cooking these for 30-60 seconds per side, and you want it yelling hot for that Maillard reaction, the sear that makes smashburgers legendary. I enjoy to smash for good friends. Many of the time, they've already had our Baking Steel pizza, and I like to blend up the menu.

Freddy's Frozen Custard & Steakburgers

I have actually made smash burgers on this thing that people still talk about. Smashing the beef thin makes the most of contact with the hot steel, triggering the Maillard response, the chemical process that produces that deep, tasty, browned flavor we all crave.

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

Expert Culinary Tips for Juicy Grilled Patties

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

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

Cook for another 30-45 seconds to melt the cheese. Briefly toast your buns on a cooler part of the griddle for 15-20 seconds.

Making Restaurant-Quality Sides at Home

Cheese melting perfectly on the Mini Griddle Cast iron is the standard option for smashburgers, and it works. After testing both side-by-side for over a years, I switched to steel.

I comprehend how it shops and transfers heat in such a way the majority of people never think about. That understanding is exactly what led me to develop the Baking Steel in 2012, and it's why I developed the Skinny Griddle particularly for stovetop cooking like this. Here's the difference: That implies it recovers temperature faster between burgers.

Freddy's Frozen Custard & Steakburgers

Steel doesn't drop. You get the same screaming-hot crust on your very first hamburger and your 4th. It warms up quicker and disperses heat more evenly. No hot areas, no cold areas. Simply constant, edge-to-edge browning. No spices, no babying. Just cook, scrape, wipe clean. I've tested cast iron, stainless-steel, and every griddle on the marketplace.

Preheat the grill and steel for 15-20 minutes on high heat, then smash your hamburgers right on the steel. You get the exact same extraordinary crust with the added benefit of outside cooking and that subtle smoky flavor from the grill.

How to Craft a High-Quality Flat-Top Burger

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

It fits on a single burner and is perfect for families or hamburger night with pals. Exact same heat retention, smaller footprint. Use it in the oven for pizza, or take it outside and place it on your grill for smashburgers, steaks, and more.