The Definitive Guide to Griddle Grilling Success

Heat a large cast-iron skillet or griddle over high till smoking cigarettes. Add 2 tablespoons oil. Include 4 meatballs, and immediately flatten to 1/4-inch-thickness with a tough, broad spatula. Prepare until bottoms are crisp and deep brown, about 1 minute. Turn patties, top each with 1 cheese slice, and cook until bottoms are well charred and cheese is melted, 45 seconds to 1 minute.

Repeat with remaining 2 tablespoons oil, remaining 4 meatballs, and remaining 4 cheese slices. Preheat broiler to high with oven rack 5 to 6 inches from heat.

Cover with leading bun halves, and serve right away.

Freddy's Frozen Custard & Steakburgers

Among my preferred things to cook on the Blackstone Frying pan is the A homemade smash burger is super-thin hamburger patties cooked on a griddle with lots of taste from the browned bits that establish during cooking. Those bits form a scrumptious and flavorful crust with a wonderful texture. Hamburger (a minimum of 80:20) American Cheese Leaf Lettuce Tomato slices Sugary food onion slices Garlic salt Black pepper Butter Catsup Mayonaise Mustard Relish Burger buns There's no right or incorrect method to prepare a smash burger on the Blackstone frying pan.

These hamburger patties can also be cooked in a hot skillet like a cast-iron pan. Normally, I will make 4 ground chuck hamburgers per pound of beef. But that's just what works best at my place. Kenji from Serious Eats uses about 2oz of beef per burger and double-stacks them.

Mastering the Flat-Top: Professional Burger Skills

I appreciate and respect his approach I often use a larger bun than he does and like the burger to hang over the edge. That additional meat is nearly like a small appetiser before consuming the hamburger's primary bite. The Serious Eats technique uses a combination of both ground chuck and brisket for their hamburgers.

Believe it or not, among the finest locations I have discovered brisket burgers consistently is at WalMart. These brisket hamburgers make a fantastic smash hamburger on the frying pan however I discover they require to sit about 30 seconds longer than normal on the frying pan before smashing. Burger being smashed under parchment paper If I'm not using a brisket hamburger blend, I use an 80:20, and even a 75:25 meat to fat ratio whenever possible.

Usage freshly hamburger over previously frozen whenever you can to make the hamburgers a lot more scrumptious. Or if you're daring, why not try making turkey burgers. Burgers are a blank canvas. I'm convinced the structure of any scrumptious ground meat hamburger begins is a quality hamburger bun. I constantly slather a little butter or mayonnaise on the bun and cook it on the frying pan till it turns a little golden brown.

Freddy's Frozen Custard & Steakburgers

Some of my favorite Smashburger garnishes are: Bacon Tomato Lettuce Mayonaise Mustard Dill Pickles Catsup Relish Sauteed mushrooms Barbecue sauce Grilled onions Blue Cheese crumbles Jalapeno peppers Pimento Cheese Slice of cheese Toasted buns include a pop of flavor that's a bit salted and nutty. Toasting a burger bun also helps to keep the bun from being soaked if you include burger sauce or other condiments like ketchup, relish, or smash sauce.

Expert Flat-Top Methods for 2026 Summer Grilling

Most take pleasure in a minimum of some garnishes on burgers; the most typical are lettuce, tomato, and onion. I find that the thickness of the tomato and onion can change the taste of the burger. Slicing the tomato becomes really crucial. Too thick of a piece and the tomato adds more cold wetness than necessary, shaking off the meat to topping ratio.

If the onion piece is too thick, its flavor can be frustrating. However if you get the pieces to the correct thickness, it matches the burger rather well and highlights how delicious the dish is. To attain the ideal density of onion and tomato slices, it is essential to utilize an extremely sharp knife.

If the knife requires a small touch up, I will utilize a ceramic developing rod and bring the edge back quickly. Beyond a sharp knife, some griddle accessories will make this cook more fun. Have a look at a few of the very best griddle accessories in this post. For the tomato, I try and cut round slices a little thinner than the density of a pencil.

If you plan on putting cheese on your burger you can include cheese simply after turning the burger. Some people will also include special sauce at this time however I prefer to slather that straight on the bun rather of on top of the slice of cheese. Always toast your buns over medium high heat in a bit of butter initially and allow them to keep warm while the hamburgers cook.