Comparing Flat-Top versus Outdoor Grill Methods

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

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

Freddy's Frozen Custard & Steakburgers

I've made smash burgers on this thing that people still talk about. Smashing the beef thin makes the most of contact with the hot steel, activating the Maillard response, the chemical procedure that creates that deep, tasty, browned taste we all yearn for.

Your very first burger and your fourth get the very same incredible edge-to-edge crust without the temperature level dropping. I 'd understand my family has actually been in the steel organization for over 50 years at our store in Hanover, MA. I understand this product, and I built these frying pans particularly to solve the heat retention issue that cast iron can't.

Building Savory Recipes with Top-Rated Burgers

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 load 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; simply form it into a loose ball.

Instantly smash them extremely thin (about 1/4 inch) with a stiff spatula or press. To prevent sticking, you can place a small piece of parchment paper 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.

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

How to Cook a High-Quality Flat-Top Burger

Cheese melting completely on the Mini Frying pan Cast iron is the conventional choice for smashburgers, and it works. I utilized cast iron for years. After checking both side-by-side for over a years, I switched to steel. And appearance, I'm not simply a guy with a viewpoint. My family has run because the 1960s.

I understand how it shops and transfers heat in a way many people never ever believe about. That understanding is exactly what led me to develop the Baking Steel in 2012, and it's why I designed the Skinny Frying pan specifically for stovetop cooking like this. Here's the distinction: That means it recovers temperature quicker between burgers.

Freddy's Frozen Custard & Steakburgers

You get the exact same screaming-hot crust on your very first burger and your 4th. Just cook, scrape, wipe tidy. I have actually checked cast iron, stainless steel, and every frying pan on the market.

Wish to take your smashburger video game outside? Put your Baking Steel Original directly on your outside grill grates. Pre-heat the grill and steel for 15-20 minutes on high heat, then smash your hamburgers right on the steel. You get the very same unbelievable crust with the added benefit of outside cooking and that subtle smoky taste from the grill.

Building Elevated Recipes with Signature Burgers

They stroll up expecting regular grilled hamburgers and rather they see me smashing patties on a piece of American-made steel on the grill. Perfect smash burgers made on the Baking Steel Original on an outdoor grill I designed each of these for a particular usage case.

It fits on a single burner and is perfect for households or burger night with friends. is compact and perfect for 1-2 burgers. It's great for small cooking areas, apartments, or solo cooking. Same heat retention, smaller sized footprint. is the one that started all of it. Utilize it in the oven for pizza, or take it outdoors and place it on your grill for smashburgers, steaks, and more.