Perfecting Restaurant-Quality Fries in Your Kitchen

I make smashburgers on steel frequently. They are bad ass and as soon as you attempt it in this manner, you'll never ever go back. I invented the Baking Steel back in 2012 for pizza but honestly, smashburgers might be the thing I prepare on steel more than anything else these days. The work is getting your burger bar together: chopped pickles, onions, cheese, special sauce.

Get your griddle or steel ripping hot. We're cooking these for 30-60 seconds per side, and you desire it screaming hot for that Maillard response, the sear that makes smashburgers legendary.

Freddy's Frozen Custard & Steakburgers

I've made smash burgers on this thing that people still discuss. Smashburgers in the house are off the charts. Here's how I do it. More area equates to more taste. Smashing the beef thin optimizes contact with the hot steel, triggering the Maillard reaction, the chemical procedure that creates that deep, tasty, browned flavor all of us long for.

Your first hamburger and your 4th get the very same amazing edge-to-edge crust without the temperature dropping. I 'd understand my household has remained in the steel service for over 50 years at our store in Hanover, MA. I understand this material, and I developed these griddles specifically to resolve the heat retention issue that cast iron can't.

The Definitive Guide to Griddle Grilling Success

Let it preheat for 10-15 minutes till it's ripping hot (around 500-550F). This is the exact same concept behind our pizza steels fill the steel with heat, and it does the work for you. Carefully divide the ground beef into 4 x 4 oz (115g) balls. Do not exhaust the meat; simply form it into a loose ball.

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

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.

Designing Savory Recipes with Top-Rated Burgers

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

I comprehend how it shops and transfers heat in a way a lot of individuals never ever believe about. Here's the difference: That means it recuperates temperature level much faster in between burgers.

Freddy's Frozen Custard & Steakburgers

Steel does not drop. You get the same screaming-hot crust on your very first hamburger and your fourth. It heats up faster and disperses heat more evenly. No hot areas, no cold areas. Just consistent, edge-to-edge browning. No seasoning, no babying. Just cook, scrape, wipe clean. I have actually evaluated cast iron, stainless steel, and every griddle on the market.

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 included advantage of outdoor cooking and that subtle smoky taste from the grill.

Flavorful Dinner Secrets for Grilling in 2026

Pals 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 a whole thing. Perfect smash burgers made on the Baking Steel Original on an outdoor grill I designed each of these for a particular use case.

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