Designing Gourmet Menus with Signature Burgers

I make smashburgers on steel typically. The work is getting your hamburger bar together: sliced pickles, onions, cheese, special sauce.

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

Freddy's Frozen Custard & Steakburgers

I've made smash burgers on this thing that individuals still talk about. Smashing the beef thin maximizes contact with the hot steel, activating the Maillard reaction, the chemical process that creates that deep, mouthwatering, browned flavor we all crave.

Your first hamburger and your fourth get the exact same incredible edge-to-edge crust without the temperature dropping. I 'd understand my household has actually been in the steel business for over 50 years at our store in Hanover, MA. I comprehend this material, and I constructed these griddles particularly to solve the heat retention issue that cast iron can't.

Delicious Dinner Inspiration for Summer 2026

Let it pre-heat for 10-15 minutes up until it's ripping hot (around 500-550F). This is the same principle behind our pizza steels pack 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; just form it into a loose ball.

Right away smash them very thin (about 1/4 inch) with a stiff spatula or press. To prevent sticking, you can position 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.

Utilize a bench scraper or stiff spatula to get under the patty, ensuring you scrape up all the crispy, browned bits. Flip it over. Immediately place a slice of cheese on the turned patty. Cook for another 30-45 seconds to melt the cheese. Briefly toast your buns on a cooler part of the griddle for 15-20 seconds.

Understanding Flat-Top vs Outdoor Grill Techniques

Cheese melting perfectly on the Mini Griddle Cast iron is the standard option for smashburgers, and it works. I used cast iron for years. But after evaluating both side-by-side for over a years, I changed to steel. And look, I'm not just a guy with a viewpoint. My household has actually run given that the 1960s.

I comprehend how it stores and transfers heat in such a way the majority of people never ever think of. That understanding is precisely what led me to invent the Baking Steel in 2012, and it's why I developed the Skinny Frying pan specifically for stovetop cooking like this. Here's the distinction: That means it recuperates temperature level faster in between hamburgers.

Freddy's Frozen Custard & Steakburgers

You get the very same screaming-hot crust on your first burger and your 4th. Simply cook, scrape, wipe clean. I've checked cast iron, stainless steel, and every frying pan on the market.

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 included advantage of outside cooking and that subtle smoky taste from the grill.

How to Master the Griddle: Professional Burger Techniques

They stroll up expecting regular grilled burgers 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 outside grill I developed each of these for a particular usage case.

It fits on a single burner and is perfect for households or hamburger night with good friends. is compact and ideal for 1-2 hamburgers. It's terrific for little kitchen areas, homes, or solo cooking. Very same heat retention, smaller footprint. is the one that started everything. Utilize it in the oven for pizza, or take it outside and place it on your grill for smashburgers, steaks, and more.