Making Restaurant-Quality Sides at Home

I make smashburgers on steel typically. They are bad ass and once you attempt it by doing this, you'll never return. I invented the Baking Steel back in 2012 for pizza however truthfully, smashburgers may be the thing I cook on steel more than anything else nowadays. The work is getting your burger bar together: chopped pickles, onions, cheese, special sauce.

Get your griddle or steel ripping hot. We're preparing these for 30-60 seconds per side, and you want it yelling hot for that Maillard reaction, the sear that makes smashburgers legendary.

Freddy's Frozen Custard & Steakburgers

I've made smash burgers on this thing that people still discuss. Smashburgers in the house are off the charts. Here's how I do it. More area equals more flavor. Smashing the beef thin maximizes contact with the hot steel, triggering the Maillard reaction, the chemical process that creates that deep, tasty, browned flavor we all long for.

Your very first burger and your 4th get the exact same incredible edge-to-edge crust without the temperature level dropping. I 'd understand my household has actually been in the steel company for over 50 years at our shop in Hanover, MA. I understand this product, and I developed these griddles specifically to resolve the heat retention problem that cast iron can't.

How to Craft a Gourmet Flat-Top Burger

Let it preheat for 10-15 minutes up until 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.

Immediately smash them extremely thin (about 1/4 inch) with a stiff spatula or press. To prevent sticking, you can put a little piece of parchment paper in between the meat and the spatula. Season the smashed patties kindly with kosher salt and fresh black pepper. Prepare for 60-90 seconds. You'll see the edges turn a deep, crispy brown.

Prepare for another 30-45 seconds to melt the cheese. Briefly toast your buns on a cooler part of the griddle for 15-20 seconds.

The Definitive Guide to Griddle Grilling Mastery

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

I understand how it shops and transfers heat in a method many people never ever think about. Here's the difference: That implies it recovers temperature much faster in between hamburgers.

Freddy's Frozen Custard & Steakburgers

Steel does not drop. You get the very same screaming-hot crust on your very first burger and your fourth. It warms up much faster and disperses heat more equally. No locations, no cold spots. Simply constant, edge-to-edge browning. No seasoning, no babying. Just cook, scrape, wipe tidy. I've tested cast iron, stainless steel, and every frying pan on the market.

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

Secret Ingredients for Premium Burgers

Friends lose their minds when they see it. They stroll up anticipating routine grilled burgers and instead they see me smashing patties on a slab of American-made steel on the grill. It's an entire thing. Perfect smash burgers made on the Baking Steel Original on an outdoor grill I designed each of these for a particular use case.

It fits on a single burner and is ideal for families or hamburger night with good friends. Exact 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.