Perfecting Restaurant-Quality Sides at Home

I make smashburgers on steel frequently. The work is getting your burger bar together: sliced 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 shouting hot for that Maillard reaction, the sear that makes smashburgers famous.

Freddy's Frozen Custard & Steakburgers

I have actually made smash burgers on this thing that individuals still talk about. Smashing the beef thin optimizes contact with the hot steel, activating the Maillard reaction, the chemical procedure that develops that deep, tasty, browned flavor we all long for.

Your first burger and your 4th get the same amazing edge-to-edge crust without the temperature level dropping. I 'd know my household has actually remained in the steel organization for over 50 years at our shop in Hanover, MA. I comprehend this product, and I developed these griddles particularly to solve the heat retention issue that cast iron can't.

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

Immediately smash them extremely thin (about 1/4 inch) with a stiff spatula or press. To avoid sticking, you can put a small piece of parchment paper in between the meat and the spatula. Season the smashed patties kindly with kosher salt and fresh black pepper. Prepare for 60-90 seconds. You'll see the edges turn a deep, crispy brown.

Prepare 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.

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Cheese melting perfectly on the Mini Griddle Cast iron is the conventional choice for smashburgers, and it works. I used cast iron for several years. After testing both side-by-side for over a decade, I changed to steel. And look, I'm not just a guy with an opinion. My household has actually run because the 1960s.

I understand how it stores and transfers heat in a method many people never consider. That knowledge is precisely what led me to invent the Baking Steel in 2012, and it's why I designed the Skinny Frying pan specifically for stovetop cooking like this. Here's the distinction: That suggests it recovers temperature level quicker between burgers.

Freddy's Frozen Custard & Steakburgers

Steel does not drop. You get the same screaming-hot crust on your first burger and your fourth. It warms up quicker and distributes heat more uniformly. No locations, no cold areas. Just constant, edge-to-edge browning. No seasoning, no babying. Just cook, scrape, wipe clean. I have actually checked cast iron, stainless-steel, and every frying pan on the market.

Wish to take your smashburger video game outside? Put 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 burgers right on the steel. You get the exact same amazing crust with the added benefit of outside cooking and that subtle smoky taste from the grill.

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Friends lose their minds when they see it. They walk up expecting routine grilled hamburgers and rather they see me smashing patties on a piece of American-made steel on the grill. It's a whole thing. Perfect smash hamburgers made on the Baking Steel Original on an outdoor grill I created each of these for a particular usage case.

It fits on a single burner and is perfect for households or burger night with friends. Same heat retention, smaller footprint. Utilize it in the oven for pizza, or take it outside and place it on your grill for smashburgers, steaks, and more.