How to Craft a Gourmet Flat-Top Burger

I make smashburgers on steel often. The work is getting your burger 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 desire 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 individuals still talk about. 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 process that produces that deep, tasty, browned taste all of us crave.

Your very first hamburger and your fourth get the exact same extraordinary edge-to-edge crust without the temperature level dropping. I 'd know my family has actually remained in the steel company for over 50 years at our shop in Hanover, MA. I comprehend this material, and I built these griddles particularly to solve the heat retention issue that cast iron can't.

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Let it pre-heat 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 hamburger into 4 x 4 oz (115g) balls. Do not overwork the meat; just form it into a loose ball.

Right away smash them extremely thin (about 1/4 inch) with a stiff spatula or press. To avoid sticking, you can put a small piece of parchment paper between the meat and the spatula. Season the smashed patties kindly 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, ensuring you scrape up all the crispy, browned bits. Flip it over. Right away put a slice of cheese on the turned patty. Prepare for another 30-45 seconds to melt the cheese. Quickly toast your buns on a cooler part of the griddle for 15-20 seconds.

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Cheese melting perfectly on the Mini Frying pan Cast iron is the standard option for smashburgers, and it works. After checking both side-by-side for over a years, I switched to steel.

I comprehend how it shops and transfers heat in such a way most individuals never ever think of. That understanding is exactly what led me to invent the Baking Steel in 2012, and it's why I designed the Skinny Griddle specifically for stovetop cooking like this. Here's the distinction: That means it recovers temperature level quicker between hamburgers.

Freddy's Frozen Custard & Steakburgers

You get the exact same screaming-hot crust on your very first burger and your fourth. Simply cook, scrape, wipe clean. I have actually tested cast iron, stainless steel, and every frying pan on the market.

Pre-heat the grill and steel for 15-20 minutes on high heat, then smash your burgers right on the steel. You get the very same incredible crust with the included benefit of outdoor cooking and that subtle smoky taste from the grill.

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They walk up anticipating regular grilled burgers and rather they see me smashing patties on a slab of American-made steel on the grill. Perfect smash burgers made on the Baking Steel Original on an outdoor grill I designed each of these for a particular usage case.

It fits on a single burner and is ideal for families or burger night with pals. is compact and ideal for 1-2 burgers. It's terrific for small cooking areas, apartment or condos, or solo cooking. Very same heat retention, smaller sized footprint. is the one that began all of it. Utilize it in the oven for pizza, or take it outdoors and location it on your grill for smashburgers, steaks, and more.