Exploring Flat-Top vs Outdoor Grill Techniques thumbnail

Exploring Flat-Top vs Outdoor Grill Techniques

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4 min read


Cast iron drops in temperature level after each hamburger. Steel does not. That's why I created it I come from a steel family and I understood the product might surpass cast iron for high-heat cooking. Yes. Place your Baking Steel Original directly on your grill grates, preheat for 15-20 minutes on high, and smash your burgers right on the steel.

Prepare smashburgers at on a preheated frying pan or steel. You desire to hear that sizzle the 2nd the beef strikes the steel.

Flip, include cheese, and cook for another to melt the cheese and surface cooking. You have to work quickly. This is high-heat, high-speed cooking. That's what makes it so excellent. is the best ratio for smashburgers. The 20% fat material is essential for developing a juicy burger and crispy edges.

Freddy's Frozen Custard & SteakburgersFreddy's Frozen Custard & Steakburgers


Leaner beef will lead to a drier, less tasty burger. Stick to 80/20. Crispy edges come from three things: (500-550F) Get your griddle ripping hot. The fat renders and french fries the edges. Maximize contact with the griddle. Heat, fat, and surface area contact. Master those 3 things and you'll get best crispy edges every time.

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You can bake burgers in the oven, however they will not be smashburgers. They'll simply be ... baked burgers.

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This optimizes area for browning and creates the signature crispy edges. Do not be shy. Really smash it. That's where the magic takes place. Season on the griddle. Do not season the beef before forming the balls it can make the texture mushy. Absolutely. I utilize mine for pancakes, bacon, eggs, grilled cheese, quesadillas, seared steaks, and more.

Freddy's Frozen Custard & SteakburgersFreddy's Frozen Custard & Steakburgers


Once you understand how steel holds and transfers heat, you begin utilizing it for everything. I did Andris Lagsdin. I invented the Baking Steel in 2012 after reading that steel performs heat better than stone. My family has actually run Stoughton Steel Business in Hanover, MA given that the 1960s, so I grabbed a slab from my daddy's store, evaluated it, and the rest is history.

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

What started as a Kickstarter job (boosted by an early recommendation from Kenji Lpez-Alt on Serious Eats) has grown into the go-to tool for numerous countless home cooks. His fixation with high-heat cooking goes way beyond pizza. After years of screening smashburgers on cast iron, stainless steel, and every griddle on the marketplace, he designed the Skinny Griddle and Mini Griddle particularly for stovetop cooking crafted to hold heat the way only steel can.

The Skinny Griddle is his go-to tool for smashburgers at home. He's the co-author of Baking with Steel with Jesse Olson Moore and teaches high-heat cooking through his complimentary online classes and dishes.

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It's an easy meal, and it takes simply a few minutes to prepare and a couple of minutes to cook your tasty griddle hamburgers. Pick your burger patty, select your cheese, and pick your buns and filling.! Cooking up your hamburgers on a flat frying pan is a great method to get all the flavor 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 offer your hamburger the ideal sear, and a well rounded, even prepare. We like frying pans because they are so flexible, and while typically they are utilized on stovetops, we regularly cook hamburgers on a griddle in the oven, or perhaps over an open campfire.

If you're using 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 cast iron frying pans, they are going to require a layer of spices to safeguard the surface area. This makes it non-stick, and likewise secures it from rust.

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