How to Craft a High-Quality Flat-Top Burger

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

Get your frying pan or steel ripping hot. You have to work quick. 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. I like to smash for buddies. The majority of the time, they have actually already had our Baking Steel pizza, and I like to blend the menu.

Freddy's Frozen Custard & Steakburgers

I've made smash hamburgers on this thing that individuals still speak about. Smashburgers at home are off the charts. Here's how I do it. More area equates to more flavor. Smashing the beef thin optimizes contact with the hot steel, activating the Maillard response, the chemical process that produces that deep, mouthwatering, browned taste all of us long for.

Your first burger and your fourth get the exact same extraordinary edge-to-edge crust without the temperature dropping. I 'd understand my family has actually been in the steel company for over 50 years at our store in Hanover, MA. I understand this material, and I developed these frying pans specifically to fix the heat retention issue that cast iron can't.

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

Season the smashed patties kindly with kosher salt and fresh black pepper. Cook for 60-90 seconds.

Utilize a bench scraper or stiff spatula to get under the patty, guaranteeing you scrape up all the crispy, browned bits. Turn it over. Instantly position a slice of cheese on the turned patty. Cook for another 30-45 seconds to melt the cheese. Quickly toast your buns on a cooler part of the frying pan for 15-20 seconds.

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Cheese melting perfectly on the Mini Griddle Cast iron is the traditional choice for smashburgers, and it works. After evaluating both side-by-side for over a decade, I switched to steel.

I comprehend how it stores and transfers heat in a method a lot of individuals never consider. That understanding is exactly what led me to invent the Baking Steel in 2012, and it's why I created the Skinny Frying pan specifically for stovetop cooking like this. Here's the distinction: That suggests it recovers temperature faster in between burgers.

Freddy's Frozen Custard & Steakburgers

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

Pre-heat the grill and steel for 15-20 minutes on high heat, then smash your hamburgers right on the steel. You get the same amazing crust with the included benefit of outside cooking and that subtle smoky flavor from the grill.

How to Craft a High-Quality Flat-Top Burger

Buddies lose their minds when they see it. They stroll up anticipating routine 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 hamburgers made on the Baking Steel Original on an outside grill I created each of these for a specific use case.

It fits on a single burner and is ideal for households or hamburger night with buddies. Same heat retention, smaller footprint. Utilize it in the oven for pizza, or take it outdoors and place it on your grill for smashburgers, steaks, and more.