How to Craft a High-Quality Flat-Top Burger

Heat a big cast-iron frying pan or griddle over high up until smoking. Add 2 tablespoons oil. Add 4 meatballs, and instantly flatten to 1/4-inch-thickness with a strong, broad spatula. Cook until bottoms are crisp and deep brown, about 1 minute. Flip patties, top each with 1 cheese slice, and cook until bottoms are well charred and cheese is melted, 45 seconds to 1 minute.

Repeat with staying 2 tablespoons oil, remaining 4 meatballs, and staying 4 cheese pieces. Preheat broiler to high with oven rack 5 to 6 inches from heat. Brush cut sides of buns with butter. Organize buns, cut side up, on a baking sheet. Broil in preheated oven until toasted, 1 to 2 minutes.

Cover with leading bun halves, and serve right away.

Freddy's Frozen Custard & Steakburgers

One of my preferred things to prepare on the Blackstone Griddle is the A homemade smash hamburger is super-thin burger patties cooked on a frying pan with lots of taste from the browned bits that establish during cooking. Those bits form a delicious and tasty crust with a wonderful texture. Hamburger (at least 80:20) American Cheese Leaf Lettuce Tomato slices Sweet onion slices Garlic salt Black pepper Butter Catsup Mayonaise Mustard Relish Hamburger buns There's no right or incorrect method to prepare a smash hamburger on the Blackstone frying pan.

These burger patties can likewise be prepared in a hot skillet like a cast-iron pan. Usually, I will make 4 ground chuck hamburgers per pound of beef. However that's just what works best at my location. Kenji from Serious Eats uses about 2oz of beef per burger and double-stacks them.

The Definitive Guide to Flat-Top Grilling Mastery

I appreciate and respect his approach I typically use a larger bun than he does and like the burger to hang over the edge. That extra meat is nearly like a tiny appetizer before eating the hamburger's primary bite. The Serious Consumes method utilizes a mix of both ground chuck and brisket for their burgers.

Think it or not, one of the very best locations I have discovered brisket hamburgers regularly is at WalMart. These brisket burgers make a wonderful smash hamburger on the griddle however I discover they need to sit about 30 seconds longer than normal on the frying pan before smashing. Burger being smashed under parchment paper If I'm not using a brisket burger blend, I utilize an 80:20, or perhaps a 75:25 meat to fat ratio whenever possible.

Use freshly ground beef over formerly frozen whenever you can to make the burgers even more scrumptious. I'm persuaded the foundation of any delicious ground meat burger starts is a quality hamburger bun.

Freddy's Frozen Custard & Steakburgers

A few of my preferred Smashburger toppings are: Bacon Tomato Lettuce Mayonaise Mustard Dill Pickles Ketchup Relish Sauteed mushrooms Barbecue sauce Grilled onions Blue Cheese collapses Jalapeno peppers Pimento Cheese Slice of cheese Toasted buns add a pop of flavor that's a bit salty and nutty. Toasting a burger bun also helps to keep the bun from being soggy if you add hamburger sauce or other dressings like catsup, relish, or smash sauce.

Advanced Flat-Top Strategies for 2026 Summer Grilling

A lot of take pleasure in at least some toppings on burgers; the most typical are lettuce, tomato, and onion. I discover that the thickness of the tomato and onion can change the taste of the burger.

If the onion slice is too thick, its flavor can be frustrating. If you get the pieces to the appropriate thickness, it matches the burger rather well and emphasizes how scrumptious the dish is. To attain the ideal density of onion and tomato pieces, it's essential to utilize a very sharp knife.

Beyond a sharp knife, some griddle devices will make this cook more fun. For the tomato, I try and cut round slices a little thinner than the thickness of a pencil.

If you prepare on putting cheese on your burger you can include cheese simply after flipping the hamburger. Some individuals will also add special sauce at this time however I prefer to slather that straight on the bun instead of on top of the piece of cheese. Constantly toast your buns over medium high heat in a bit of butter initially and allow them to keep warm while the hamburgers prepare.