Making Restaurant-Quality Fries in Your Kitchen

Cast iron drops in temperature level after each hamburger. Steel doesn't. That's why I developed it I come from a steel family and I knew the product might exceed cast iron for high-heat cooking.

I do this all summer season. Prepare smashburgers at on a preheated griddle or steel. This high heat is vital for creating the Maillard reaction, which offers smashburgers their signature crispy, lacy edges and deep flavor. Get it ripping hot. You wish to hear that sizzle the 2nd the beef strikes the steel.

Flip, add cheese, and cook for another to melt the cheese and finish cooking. You need to work quickly. This is high-heat, high-speed cooking. That's what makes it so good. is the best ratio for smashburgers. The 20% fat material is necessary for producing a juicy burger and crispy edges.

Freddy's Frozen Custard & Steakburgers

Leaner beef will lead to a drier, less flavorful hamburger. Stick with 80/20. Crispy edges originate from 3 things: (500-550F) Get your frying pan ripping hot. The fat renders and french fries the edges. Take full advantage of contact with the frying pan. Heat, fat, and surface contact. Master those three things and you'll get perfect crispy edges each time.

The strategy needs direct, high heat from a frying pan to create the signature crust. You can bake burgers in the oven, however they will not be smashburgers. They'll just be ... baked burgers. is the traditional choice it melts completely and has a creamy texture. Cheddar, Swiss, and provolone are likewise fantastic if you want to mix it up.

Designing Savory Menus with Top-Rated Burgers

This maximizes area for browning and develops the signature crispy edges. Don't be shy. Actually smash it. That's where the magic happens. Season on the frying pan. Do not season the beef before forming the balls it can make the texture mushy. Absolutely. I use mine for pancakes, bacon, eggs, grilled cheese, quesadillas, seared steaks, and more.

Freddy's Frozen Custard & Steakburgers

When you understand how steel holds and transfers heat, you begin utilizing it for whatever. I did Andris Lagsdin. I developed the Baking Steel in 2012 after reading that steel conducts heat better than stone. My family has run Stoughton Steel Company in Hanover, MA since the 1960s, so I grabbed a piece from my father's shop, evaluated it, and the rest is history.

Every Baking Steel is still made at our family shop. Cast iron is great. However if you're major about smashburgers, steel is much better. It stores more heat, recovers much faster, and provides you a consistent crust from the very first hamburger to the last. Get it ripping hot, work quick, and make some bad ass burgers.

What began as a Kickstarter project (enhanced by an early recommendation from Kenji Lpez-Alt on Serious Eats) has grown into the go-to tool for hundreds of thousands of home cooks. His obsession with high-heat cooking goes way beyond pizza. After years of screening smashburgers on cast iron, stainless steel, and every griddle on the market, he designed the Skinny Griddle and Mini Griddle particularly for stovetop cooking engineered to hold heat the way only steel can.

The Skinny Frying pan is his go-to tool for smashburgers in the house. He's the co-author of Baking with Steel with Jesse Olson Moore and teaches high-heat cooking through his free online classes and dishes.

The Definitive Guide to Flat-Top Grilling Excellence

It's a simple meal, and it takes just a few minutes to prepare and a couple of minutes to prepare your delicious griddle burgers. Pick your burger patty, select your cheese, and choose your buns and filling.! Cooking up your hamburgers on a flat frying pan is a great way to get all the taste you can out of both your burger patty and your cooking surface area.

These flat, smooth cooking surface areas can take a lot of heat, and they can provide your hamburger the perfect sear, and a well rounded, even cook. We love frying pans because they are so versatile, and while typically they are used on stovetops, we routinely cook hamburgers on a frying pan in the oven, or even over an open campfire.

If you're utilizing your griddle on the stovetop, in the oven, or on the campfire, there are a few universal guidelines to follow when you're cooking hamburgers: If you have actually cast iron frying pans, they are going to need a layer of seasoning to safeguard the surface area. This makes it non-stick, and also protects it from rust.