How to Cook a Gourmet Flat-Top Burger

I make smashburgers on steel frequently. They are bad ass and once you try it this way, you'll never return. I invented the Baking Steel back in 2012 for pizza however honestly, smashburgers may be the thing I cook on steel more than anything else nowadays. The work is getting your hamburger bar together: sliced 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 shrieking hot for that Maillard response, the sear that makes smashburgers famous.

Freddy's Frozen Custard & Steakburgers

I have actually made smash hamburgers on this thing that individuals still talk about. Smashing the beef thin takes full advantage of contact with the hot steel, triggering the Maillard reaction, the chemical procedure that creates that deep, mouthwatering, browned taste we all long for.

Your very first hamburger and your fourth get the same unbelievable edge-to-edge crust without the temperature level dropping. I 'd understand my household has remained in the steel organization for over 50 years at our store in Hanover, MA. I understand this product, and I developed these griddles particularly to resolve the heat retention problem 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 exact same concept 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. Cook for 60-90 seconds.

Utilize a bench scraper or stiff spatula to get under the patty, guaranteeing you scrape up all the crispy, browned bits. Turn it over. Right away put a piece of cheese on the turned patty. Prepare for another 30-45 seconds to melt the cheese. Quickly toast your buns on a cooler part of the griddle for 15-20 seconds.

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

I comprehend how it stores and transfers heat in a way many individuals never ever think about. That understanding is precisely what led me to invent the Baking Steel in 2012, and it's why I designed the Skinny Griddle specifically for stovetop cooking like this. Here's the difference: That suggests it recovers temperature level quicker between burgers.

Freddy's Frozen Custard & Steakburgers

Steel does not drop. You get the exact same screaming-hot crust on your very first hamburger and your fourth. It warms up quicker and disperses heat more equally. No locations, no cold areas. Just consistent, edge-to-edge browning. No seasoning, no babying. Simply cook, scrape, wipe tidy. I've checked cast iron, stainless-steel, and every frying pan on the market.

Desire to take your smashburger game outside? Place your Baking Steel Original directly on your outdoor 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 same amazing crust with the included advantage of outdoor cooking which subtle smoky flavor from the grill.

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Friends lose their minds when they see it. They walk up expecting routine grilled burgers and rather they see me smashing patties on a piece of American-made steel on the grill. It's an entire thing. Perfect smash burgers made on the Baking Steel Original on an outside grill I developed each of these for a specific use case.

It fits on a single burner and is perfect for families or hamburger night with friends. Exact same heat retention, smaller footprint. Use it in the oven for pizza, or take it outdoors and place it on your grill for smashburgers, steaks, and more.