How to Prepare a High-Quality Flat-Top Burger

Cast iron drops in temperature after each burger. Steel does not. That's why I developed it I come from a steel family and I knew the product might outshine cast iron for high-heat cooking.

I do this all summertime. Cook smashburgers at on a preheated griddle or steel. This high heat is vital for producing the Maillard response, which gives smashburgers their signature crispy, lacy edges and deep taste. Get it ripping hot. You want to hear that sizzle the second the beef strikes the steel.

Flip, add cheese, and cook for another to melt the cheese and surface cooking. You have to work quickly. This is high-heat, high-speed cooking. That's what makes it so excellent. is the best ratio for smashburgers. The 20% fat material is necessary for producing a juicy hamburger and crispy edges.

Freddy's Frozen Custard & Steakburgers

Leaner beef will lead to a drier, less tasty burger. Stick with 80/20. Crispy edges originate from three things: (500-550F) Get your griddle ripping hot. The fat renders and french fries the edges. Take full advantage of contact with the frying pan. Heat, fat, and surface area contact. Master those 3 things and you'll get perfect crispy edges each time.

The method requires direct, high heat from a griddle to produce the signature crust. You can bake burgers in the oven, however they will not be smashburgers. They'll just be ... baked burgers. is the classic choice it melts perfectly and has a creamy texture. Cheddar, Swiss, and provolone are likewise terrific if you wish to blend it up.

Savory Dinner and Home Recipes for Cooking Success

This maximizes surface area for browning and produces the signature crispy edges. Do not be shy. Really smash it. That's where the magic takes place. Season on the frying pan. Do not season the beef before forming the balls it can make the texture mushy. Definitely. I utilize mine for pancakes, bacon, eggs, grilled cheese, quesadillas, seared steaks, and more.

Freddy's Frozen Custard & Steakburgers

Once you understand how steel holds and transfers heat, you start utilizing it for whatever. I invented the Baking Steel in 2012 after checking out that steel performs heat better than stone.

Every Baking Steel is still made at our family store. Cast iron is fine. However if you're severe about smashburgers, steel is better. It stores more heat, recovers quicker, and offers you a consistent crust from the first burger to the last. Get it ripping hot, work quickly, and make some bad ass hamburgers.

What started as a Kickstarter task (improved by an early endorsement from Kenji Lpez-Alt on Serious Consumes) has actually grown into the go-to tool for hundreds of countless 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 Griddle and Mini Griddle specifically for stovetop cooking crafted to hold heat the way just steel can.

The Skinny Frying pan is his go-to tool for smashburgers at home. He's the co-author of Baking with Steel with Jesse Olson Moore and teaches high-heat cooking through his complimentary online classes and dishes.

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

These flat, smooth cooking surfaces can take a lot of heat, and they can offer your hamburger the ideal sear, and a well rounded, even prepare. We love griddles because they are so flexible, and while traditionally they are used on stovetops, we regularly cook burgers on a griddle in the oven, and 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 few universal rules to follow when you're cooking hamburgers: If you have actually cast iron frying pans, they are going to need a layer of spices to secure the surface. This makes it non-stick, and likewise secures it from rust.