Mastering the Griddle: Essential Burger Skills

I make smashburgers on steel typically. They are bad ass and once you try it in this manner, you'll never ever return. I developed the Baking Steel back in 2012 for pizza but truthfully, smashburgers might be the important things I cook on steel more than anything else nowadays. The work is getting your hamburger bar together: chopped pickles, onions, cheese, unique sauce.

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

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I've made smash burgers on this thing that people still talk about. Smashing the beef thin makes the most of contact with the hot steel, triggering the Maillard reaction, the chemical process that creates that deep, tasty, browned flavor we all crave.

Your first hamburger and your fourth get the very same amazing edge-to-edge crust without the temperature dropping. I 'd understand my household has remained in the steel business for over 50 years at our store in Hanover, MA. I understand this material, and I built these frying pans specifically to fix the heat retention problem that cast iron can't.

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Let it pre-heat for 10-15 minutes till it's ripping hot (around 500-550F). This is the same principle behind our pizza steels load the steel with heat, and it does the work for you.

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

Prepare 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.

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Cheese melting perfectly on the Mini Frying pan Cast iron is the traditional option for smashburgers, and it works. I used cast iron for many years. But after evaluating both side-by-side for over a years, I switched to steel. And look, I'm not simply a guy with an opinion. My family has run given that the 1960s.

I understand how it shops and transfers heat in such a way the majority of people never ever believe about. That understanding is precisely what led me to develop the Baking Steel in 2012, and it's why I created the Skinny Griddle specifically for stovetop cooking like this. Here's the distinction: That suggests it recovers temperature level quicker in between burgers.

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Steel does not drop. You get the same screaming-hot crust on your very first burger and your 4th. It warms up faster and disperses heat more evenly. No locations, no cold spots. Simply constant, edge-to-edge browning. No spices, no babying. Just cook, scrape, wipe clean. I have actually tested cast iron, stainless steel, and every frying pan on the market.

Wish to take your smashburger game outside? Place your Baking Steel Original directly 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 added advantage of outdoor cooking which subtle smoky taste from the grill.

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They stroll up anticipating routine grilled burgers 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 particular usage case.

It fits on a single burner and is ideal for families or hamburger night with pals. is compact and ideal for 1-2 burgers. It's great for small kitchen areas, apartment or condos, or solo cooking. Very same heat retention, smaller footprint. is the one that started everything. Use it in the oven for pizza, or take it outdoors and location it on your grill for smashburgers, steaks, and more.