Professional Flat-Top Methods for Upcoming Summer Grilling

I make smashburgers on steel often. They are bad ass and once you try it this method, you'll never go back. I created the Baking Steel back in 2012 for pizza but truthfully, smashburgers may be the thing I cook on steel more than anything else these days. The work is getting your hamburger bar together: chopped pickles, onions, cheese, unique sauce.

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

Freddy's Frozen Custard & Steakburgers

I have actually made smash hamburgers on this thing that people still speak about. Smashburgers in the house are off the charts. Here's how I do it. More surface location equates to more flavor. Smashing the beef thin makes the most of contact with the hot steel, triggering the Maillard reaction, the chemical process that creates that deep, savory, browned flavor we all yearn for.

Your first burger and your 4th get the very same unbelievable edge-to-edge crust without the temperature dropping. I 'd understand my household has been in the steel service for over 50 years at our shop in Hanover, MA. I comprehend this product, and I constructed these frying pans specifically to solve the heat retention problem that cast iron can't.

Exploring Flat-Top versus Traditional Grill Methods

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

Immediately smash them very thin (about 1/4 inch) with a stiff spatula or press. To avoid 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. Cook for 60-90 seconds. You'll see the edges turn a deep, crispy brown.

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

Perfecting the Griddle: Best Burger Skills

Cheese melting perfectly on the Mini Frying pan Cast iron is the standard option for smashburgers, and it works. I used cast iron for several years. But after evaluating both side-by-side for over a decade, I switched to steel. And appearance, I'm not simply a guy with a viewpoint. My household has actually run considering that the 1960s.

I understand how it stores and transfers heat in a way most people never think about. Here's the difference: That indicates it recuperates temperature level quicker between hamburgers.

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 have actually evaluated cast iron, stainless steel, and every griddle on the market.

Wish to take your smashburger game outside? Position your Baking Steel Original straight on your outside grill grates. Preheat the grill and steel for 15-20 minutes on high heat, then smash your hamburgers right on the steel. You get the same extraordinary crust with the included advantage of outside cooking and that subtle smoky taste from the grill.

How to Master the Griddle: Essential Burger Methods

Buddies lose their minds when they see it. They walk up expecting routine grilled burgers and instead they see me smashing patties on a piece of American-made steel on the grill. It's an entire thing. Perfect smash hamburgers made on the Baking Steel Original on an outside grill I developed each of these for a particular use case.

It fits on a single burner and is ideal for households or burger night with friends. Very same heat retention, smaller sized footprint. Use it in the oven for pizza, or take it outdoors and place it on your grill for smashburgers, steaks, and more.