Essential Culinary Tips for Savory Griddle Patties

I make smashburgers on steel often. The work is getting your hamburger bar together: sliced pickles, onions, cheese, unique sauce.

Get your frying pan or steel ripping hot. You need to work quickly. We're preparing these for 30-60 seconds per side, and you want it shouting hot for that Maillard response, the sear that makes smashburgers legendary. I love to smash for buddies. Most of the time, they have actually currently had our Baking Steel pizza, and I like to blend up 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 reaction, the chemical procedure that creates that deep, mouthwatering, browned flavor we all crave.

Your first burger and your fourth get the exact same unbelievable edge-to-edge crust without the temperature dropping. I 'd understand my household has actually been in the steel business for over 50 years at our store in Hanover, MA. I understand this material, and I developed these frying pans particularly to resolve the heat retention issue 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 principle behind our pizza steels pack 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.

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 place a piece of cheese on the turned patty. 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.

The Ultimate Guide to Flat-Top Grilling Excellence

Cheese melting perfectly on the Mini Griddle Cast iron is the standard choice for smashburgers, and it works. I utilized cast iron for many years. However after testing both side-by-side for over a years, I switched to steel. And appearance, I'm not simply a guy with an opinion. My household has run because the 1960s.

I understand how it shops and transfers heat in a manner many people never believe about. That knowledge is exactly what led me to invent the Baking Steel in 2012, and it's why I developed the Skinny Frying pan specifically for stovetop cooking like this. Here's the difference: That suggests it recuperates temperature quicker in between burgers.

Freddy's Frozen Custard & Steakburgers

Steel doesn't drop. You get the same screaming-hot crust on your very first burger and your 4th. It warms up quicker and distributes heat more equally. No hot areas, no cold areas. Simply consistent, edge-to-edge browning. No spices, no babying. Simply cook, scrape, wipe tidy. I've evaluated cast iron, stainless steel, and every frying pan on the market.

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

Delicious Dinner Ideas for Summer 2026

They stroll up anticipating regular grilled hamburgers and instead they see me smashing patties on a piece of American-made steel on the grill. Perfect smash hamburgers made on the Baking Steel Original on an outdoor grill I developed each of these for a particular use case.

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