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I make smashburgers on steel typically. They are bad ass and once you try it in this manner, you'll never return. I developed the Baking Steel back in 2012 for pizza but truthfully, smashburgers may be the important things I cook on steel more than anything else nowadays. The work is getting your burger bar together: chopped pickles, onions, cheese, unique sauce.

Get your frying pan or steel ripping hot. You need to work quick. 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 good friends. Many of the time, they've 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 individuals still discuss. Smashburgers in the house are off the charts. Here's how I do it. More area equals more taste. Smashing the beef thin optimizes contact with the hot steel, triggering the Maillard reaction, the chemical process that develops that deep, tasty, browned taste we all long for.

Your first hamburger and your fourth get the exact same unbelievable edge-to-edge crust without the temperature level dropping. I 'd know my household has remained in the steel business for over 50 years at our shop in Hanover, MA. I understand this material, and I constructed these griddles particularly to solve the heat retention problem that cast iron can't.

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Let it pre-heat for 10-15 minutes until it's ripping hot (around 500-550F). This is the exact same principle 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 strain the meat; just form it into a loose ball.

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

Cook for another 30-45 seconds to melt the cheese. Briefly 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 traditional option for smashburgers, and it works. After testing both side-by-side for over a years, I changed to steel.

I comprehend how it shops and transfers heat in such a way the majority of people never ever believe about. That knowledge is exactly what led me to develop the Baking Steel in 2012, and it's why I created the Skinny Frying pan specifically for stovetop cooking like this. Here's the difference: That suggests it recuperates temperature faster in between hamburgers.

Freddy's Frozen Custard & Steakburgers

You get the exact same screaming-hot crust on your first hamburger and your fourth. Just cook, scrape, wipe tidy. I've tested cast iron, stainless steel, and every griddle on the market.

Wish to take your smashburger video game outside? Put your Baking Steel Original straight on your outdoor grill grates. Pre-heat the grill and steel for 15-20 minutes on high heat, then smash your burgers right on the steel. You get the exact same incredible crust with the added benefit of outside cooking and that subtle smoky flavor from the grill.

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They stroll up anticipating regular grilled hamburgers and rather they see me smashing patties on a slab of American-made steel on the grill. Perfect smash hamburgers made on the Baking Steel Original on an outside grill I developed each of these for a specific usage case.

It fits on a single burner and is perfect for families or burger night with friends. Very same heat retention, smaller sized footprint. Use it in the oven for pizza, or take it outdoors and place it on your grill for smashburgers, steaks, and more.