How to Cook a Gourmet Flat-Top Burger

I make smashburgers on steel often. They are bad ass and when you try it this method, you'll never return. I developed the Baking Steel back in 2012 for pizza however truthfully, smashburgers may 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, unique sauce.

Get your griddle or steel ripping hot. You need to work fast. We're cooking these for 30-60 seconds per side, and you want it shrieking hot for that Maillard response, the sear that makes smashburgers legendary. I love to smash for buddies. Most of the time, they have actually currently had our Baking Steel pizza, and I like to blend the menu.

Freddy's Frozen Custard & Steakburgers

I have actually made smash hamburgers on this thing that people still talk about. Smashing the beef thin optimizes contact with the hot steel, triggering the Maillard reaction, the chemical process that creates that deep, savory, browned taste we all yearn for.

Your first hamburger and your 4th get the exact same incredible edge-to-edge crust without the temperature level dropping. I 'd know my family has remained in the steel service for over 50 years at our store in Hanover, MA. I comprehend this product, and I developed these griddles specifically 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 load the steel with heat, and it does the work for you. Gently divide the hamburger into 4 x 4 oz (115g) balls. Do not overwork the meat; just form it into a loose ball.

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

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

Designing Gourmet Recipes with Signature Burgers

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

I understand how it stores and transfers heat in a way the majority of people never think about. That knowledge is exactly what led me to invent the Baking Steel in 2012, and it's why I developed the Skinny Griddle specifically for stovetop cooking like this. Here's the distinction: That indicates it recovers temperature level faster between hamburgers.

Freddy's Frozen Custard & Steakburgers

You get the very same screaming-hot crust on your very first burger and your fourth. Simply cook, scrape, wipe tidy. I have actually tested 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 burgers right on the steel. You get the exact same unbelievable crust with the added benefit of outside cooking and that subtle smoky taste from the grill.

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They stroll up expecting 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 created each of these for a specific use case.

It fits on a single burner and is ideal for families or burger night with pals. is compact and best for 1-2 hamburgers. It's fantastic for small kitchens, homes, or solo cooking. Very same heat retention, smaller footprint. is the one that started it all. Utilize it in the oven for pizza, or take it outside and location it on your grill for smashburgers, steaks, and more.