Savory Dinner Secrets for Grilling in 2026

Cast iron drops in temperature level after each hamburger. Steel does not. That's why I created it I come from a steel household and I knew the product might surpass cast iron for high-heat cooking.

I do this all summer season. Cook smashburgers at on a preheated frying pan or steel. This high heat is vital for producing the Maillard reaction, which offers smashburgers their signature crispy, lacy edges and deep taste. Get it ripping hot. You desire to hear that sizzle the second the beef strikes the steel.

Flip, add cheese, and cook for another to melt the cheese and finish cooking. That's what makes it so good. The 20% fat material is necessary for producing a juicy hamburger and crispy edges.

Freddy's Frozen Custard & Steakburgers

Leaner beef will result in a drier, less flavorful hamburger. Stick with 80/20. Crispy edges come from 3 things: (500-550F) Get your griddle ripping hot. The fat renders and french fries the edges. Make the most of contact with the griddle. Heat, fat, and surface area contact. Master those three things and you'll get best crispy edges every time.

You can bake hamburgers in the oven, but they won't be smashburgers. They'll just be ... baked hamburgers.

Delicious Dinner and Home Recipes for Cooking Patties

This takes full advantage of surface location for browning and produces the signature crispy edges. Don't be shy. Actually smash it. That's where the magic happens. Season on the frying pan. Do not season the beef before forming the balls it can make the texture mushy. Definitely. I use mine for pancakes, bacon, eggs, grilled cheese, quesadillas, seared steaks, and more.

Freddy's Frozen Custard & Steakburgers

As soon as you understand how steel holds and transfers heat, you start using it for everything. I did Andris Lagsdin. I invented the Baking Steel in 2012 after reading that steel performs heat better than stone. My household has actually run Stoughton Steel Company in Hanover, MA since the 1960s, so I grabbed a slab from my dad's store, tested it, and the rest is history.

It shops more heat, recuperates faster, and gives you a constant crust from the very first burger to the last. Get it ripping hot, work fast, and make some bad ass hamburgers.

What started as a Kickstarter job (improved by an early recommendation from Kenji Lpez-Alt on Serious Eats) has actually turned into the go-to tool for hundreds of thousands of home cooks. His fixation with high-heat cooking goes method beyond pizza. After years of testing smashburgers on cast iron, stainless-steel, and every frying pan on the market, he designed the Skinny Frying pan and Mini Griddle particularly for stovetop cooking engineered to hold heat the way just steel can.

The Skinny Griddle is his go-to tool for smashburgers in your home. He's the co-author of Baking with Steel with Jesse Olson Moore and teaches high-heat cooking through his totally free online classes and recipes.

How to Cook a Gourmet Flat-Top Burger

It's a basic meal, and it takes simply a few minutes to prepare and a couple of minutes to prepare your scrumptious griddle burgers. Pick your hamburger patty, choose your cheese, and pick your buns and filling.! Cooking up your hamburgers on a flat griddle is an excellent method to get all the taste you can out of both your hamburger patty and your cooking surface.

These flat, smooth cooking surfaces can take a lot of heat, and they can offer your hamburger the best sear, and a well rounded, even prepare. We enjoy frying pans since they are so flexible, and while traditionally they are used on stovetops, we regularly prepare hamburgers on a frying pan in the oven, or even over an open campfire.

If you're utilizing your frying pan on the stovetop, in the oven, or on the campfire, there are a couple of universal rules to follow when you're cooking burgers: If you have cast iron griddles, they are going to need a layer of flavoring to secure the surface area. This makes it non-stick, and also secures it from rust.