Perfecting Restaurant-Quality Fries in Your Kitchen

I make smashburgers on steel typically. They are bad ass and when you attempt it in this manner, you'll never ever go back. I invented the Baking Steel back in 2012 for pizza however honestly, 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 preparing 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 hamburgers on this thing that individuals still talk about. Smashing the beef thin takes full advantage of contact with the hot steel, triggering the Maillard reaction, the chemical procedure that develops that deep, tasty, browned taste we all yearn for.

Your very first burger and your fourth get the same extraordinary edge-to-edge crust without the temperature dropping. I 'd know my household has been in the steel business for over 50 years at our shop in Hanover, MA. I comprehend this product, and I built these griddles specifically to resolve the heat retention problem that cast iron can't.

Flavorful Dinner Secrets for Grilling in 2026

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

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

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 Craft a Gourmet Flat-Top Burger

Cheese melting completely on the Mini Griddle Cast iron is the traditional option for smashburgers, and it works. I utilized cast iron for several years. After testing both side-by-side for over a decade, I switched to steel. And look, I'm not simply a guy with a viewpoint. My family has actually run since the 1960s.

I understand how it stores and transfers heat in a method the majority of people never think about. That knowledge is precisely what led me to invent 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 suggests it recuperates temperature faster between burgers.

Freddy's Frozen Custard & Steakburgers

You get the exact same screaming-hot crust on your very first hamburger and your 4th. Simply cook, scrape, wipe clean. I've tested cast iron, stainless steel, and every griddle on the market.

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 incredible crust with the added benefit of outdoor cooking and that subtle smoky flavor from the grill.

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They stroll up expecting regular grilled hamburgers and rather they see me smashing patties on a slab of American-made steel on the grill. Perfect smash hamburgers 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 ideal for families or burger night with pals. Same heat retention, smaller footprint. Use it in the oven for pizza, or take it outside and location it on your grill for smashburgers, steaks, and more.