Why Premium Ingredients Improve Your Meals

I make smashburgers on steel often. The work is getting your burger bar together: chopped pickles, onions, cheese, special 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 legendary.

Freddy's Frozen Custard & Steakburgers

I've made smash hamburgers on this thing that individuals still speak about. Smashburgers in your home are off the charts. Here's how I do it. More surface area equates to more flavor. Smashing the beef thin maximizes contact with the hot steel, activating the Maillard reaction, the chemical process that produces that deep, tasty, browned flavor we all crave.

Your first hamburger and your 4th get the same unbelievable edge-to-edge crust without the temperature level dropping. I 'd understand my family has been in the steel organization for over 50 years at our store in Hanover, MA. I comprehend this product, and I built these griddles specifically to resolve the heat retention problem that cast iron can't.

Achieving Restaurant-Quality Sides in Your Kitchen

Let it preheat for 10-15 minutes till 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 overwork the meat; just form it into a loose ball.

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

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.

Exploring Flat-Top versus Outdoor Grill Techniques

Cheese melting perfectly on the Mini Frying pan Cast iron is the standard choice for smashburgers, and it works. After evaluating both side-by-side for over a years, I switched to steel.

I understand how it stores and transfers heat in a manner the majority of people never believe about. That understanding is exactly what led me to invent the Baking Steel in 2012, and it's why I created the Skinny Frying pan particularly for stovetop cooking like this. Here's the distinction: That suggests it recuperates temperature much faster in between burgers.

Freddy's Frozen Custard & Steakburgers

Steel does not drop. You get the same screaming-hot crust on your first hamburger and your 4th. It warms up much faster and distributes heat more uniformly. No hot areas, no cold spots. Just constant, edge-to-edge browning. No seasoning, no babying. Just cook, scrape, wipe clean. I've checked cast iron, stainless steel, and every frying pan on the marketplace.

Pre-heat the grill and steel for 15-20 minutes on high heat, then smash your burgers right on the steel. You get the same unbelievable crust with the included advantage of outdoor cooking and that subtle smoky flavor from the grill.

How to Master the Flat-Top: Professional Burger Skills

Buddies lose their minds when they see it. They stroll up expecting regular grilled hamburgers 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 created each of these for a particular use case.

It fits on a single burner and is perfect for households or hamburger night with pals. is compact and perfect for 1-2 hamburgers. It's terrific for little cooking areas, houses, or solo cooking. Same heat retention, smaller sized 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.