Achieving Restaurant-Quality Sides at Home

I make smashburgers on steel frequently. The work is getting your burger bar together: chopped pickles, onions, cheese, unique sauce.

Get your griddle or steel ripping hot. You need to work fast. We're cooking these for 30-60 seconds per side, and you want it screaming hot for that Maillard reaction, the sear that makes smashburgers famous. I love to smash for buddies. Many of the time, they have actually currently had our Baking Steel pizza, and I like to blend the menu.

Freddy's Frozen Custard & Steakburgers

I've made smash burgers on this thing that people still talk about. Smashing the beef thin optimizes contact with the hot steel, activating the Maillard response, the chemical process that develops that deep, tasty, browned flavor we all yearn for.

Your first hamburger and your fourth get the exact same unbelievable edge-to-edge crust without the temperature dropping. I 'd know my family has actually been in the steel company for over 50 years at our store in Hanover, MA. I understand this product, and I built these frying pans specifically to solve the heat retention problem that cast iron can't.

Making Restaurant-Quality Sides at Home

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

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

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

Perfecting the Flat-Top: Professional Burger Techniques

Cheese melting completely on the Mini Griddle Cast iron is the conventional option for smashburgers, and it works. I utilized cast iron for years. After checking both side-by-side for over a decade, I switched to steel. And appearance, I'm not simply a guy with an opinion. My family has actually run considering that the 1960s.

I understand how it shops and transfers heat in a manner many people never consider. That knowledge is precisely what led me to create 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 means it recovers temperature level faster between burgers.

Freddy's Frozen Custard & Steakburgers

Steel does not drop. You get the very same screaming-hot crust on your first burger and your 4th. It warms up much faster and disperses heat more equally. No hot areas, no cold areas. Just constant, edge-to-edge browning. No seasoning, no babying. Simply cook, scrape, wipe clean. I've tested cast iron, stainless steel, and every griddle on the marketplace.

Wish to take your smashburger game outside? Put 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 unbelievable crust with the added benefit of outside cooking which subtle smoky flavor from the grill.

Exploring Flat-Top vs Outdoor Grill Methods

Buddies lose their minds when they see it. They stroll up expecting routine grilled burgers and instead 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 created each of these for a specific usage case.

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