Delicious Dinner and Home Recipes for Cooking Patties

I make smashburgers on steel often. The work is getting your hamburger bar together: chopped pickles, onions, cheese, unique sauce.

Get your frying pan or steel ripping hot. We're cooking these for 30-60 seconds per side, and you want it screaming hot for that Maillard response, the sear that makes smashburgers legendary.

Freddy's Frozen Custard & Steakburgers

I've made smash hamburgers on this thing that individuals still talk about. Smashing the beef thin optimizes contact with the hot steel, activating the Maillard reaction, the chemical procedure that produces that deep, tasty, browned flavor we all crave.

Your first hamburger and your 4th get the exact same unbelievable edge-to-edge crust without the temperature level dropping. I 'd understand my family has actually been in the steel business for over 50 years at our store in Hanover, MA. I understand this product, and I developed these griddles particularly to resolve the heat retention issue that cast iron can't.

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Let it preheat for 10-15 minutes till it's ripping hot (around 500-550F). This is the same concept behind our pizza steels pack 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. 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. Turn it over. Right away place a slice of cheese on the turned 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.

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

I understand how it stores and transfers heat in such a way the majority of people never think of. That knowledge is precisely what led me to create the Baking Steel in 2012, and it's why I developed the Skinny Frying pan particularly for stovetop cooking like this. Here's the difference: That indicates it recovers temperature quicker in between burgers.

Freddy's Frozen Custard & Steakburgers

Steel does not drop. You get the exact same screaming-hot crust on your first burger and your fourth. It warms up faster and disperses heat more evenly. No hot spots, no cold areas. Just consistent, edge-to-edge browning. No spices, no babying. Just cook, scrape, wipe tidy. I've checked cast iron, stainless-steel, and every griddle on the marketplace.

Desire to take your smashburger game outside? Position your Baking Steel Original straight on your outdoor 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 incredible crust with the included benefit of outside cooking and that subtle smoky flavor from the grill.

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Pals lose their minds when they see it. They walk up expecting routine grilled burgers and rather they see me smashing patties on a piece of American-made steel on the grill. It's an entire thing. Perfect smash hamburgers made on the Baking Steel Original on an outdoor grill I designed each of these for a specific use case.

It fits on a single burner and is ideal for households or burger night with buddies. 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.