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I make smashburgers on steel typically. 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 yelling hot for that Maillard response, the sear that makes smashburgers legendary.

Freddy's Frozen Custard & Steakburgers

I have actually made smash hamburgers on this thing that people still talk about. Smashing the beef thin optimizes contact with the hot steel, activating the Maillard response, the chemical procedure that creates that deep, savory, browned taste we all yearn for.

Your very first hamburger and your fourth get the very same unbelievable edge-to-edge crust without the temperature level dropping. I 'd know my family has actually been in the steel business for over 50 years at our shop in Hanover, MA. I comprehend this material, and I developed these griddles specifically 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 concept behind our pizza steels fill the steel with heat, and it does the work for you.

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

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

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Cheese melting completely on the Mini Griddle Cast iron is the traditional option for smashburgers, and it works. I used cast iron for years. But after testing both side-by-side for over a years, I changed to steel. And appearance, I'm not just a guy with an opinion. My family has run because the 1960s.

I comprehend how it stores and transfers heat in a manner many people never ever think of. That knowledge is exactly what led me to create the Baking Steel in 2012, and it's why I developed the Skinny Griddle particularly for stovetop cooking like this. Here's the difference: That suggests it recovers temperature level faster between hamburgers.

Freddy's Frozen Custard & Steakburgers

You get the very same screaming-hot crust on your first hamburger and your 4th. Simply cook, scrape, wipe tidy. I've tested cast iron, stainless steel, and every frying pan on the market.

Desire to take your smashburger 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 very same unbelievable crust with the added benefit of outside cooking which subtle smoky flavor from the grill.

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Buddies lose their minds when they see it. They stroll up anticipating regular grilled hamburgers and rather they see me smashing patties on a slab 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 buddies. Very 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.