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

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

Freddy's Frozen Custard & Steakburgers

I have actually made smash burgers on this thing that people still speak about. Smashburgers in the house are off the charts. Here's how I do it. More area equates to more flavor. Smashing the beef thin makes the most of contact with the hot steel, triggering the Maillard response, the chemical process that creates that deep, savory, browned flavor we all yearn for.

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

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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 pack the steel with heat, and it does the work for you. Gently divide the hamburger into 4 x 4 oz (115g) balls. Do not exhaust the meat; simply form it into a loose ball.

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

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

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

I comprehend how it shops and transfers heat in such a way the majority of people never consider. That knowledge is exactly what led me to develop the Baking Steel in 2012, and it's why I designed the Skinny Frying pan particularly for stovetop cooking like this. Here's the distinction: That implies it recovers temperature level much faster between burgers.

Freddy's Frozen Custard & Steakburgers

Steel doesn't drop. You get the very same screaming-hot crust on your first burger and your 4th. It heats up much faster and disperses heat more equally. No hot areas, no cold spots. Just constant, edge-to-edge browning. No spices, no babying. Just cook, scrape, wipe clean. I've evaluated cast iron, stainless steel, and every frying pan 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 very same unbelievable crust with the added advantage 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 hamburgers and rather 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 outside grill I designed each of these for a specific usage case.

It fits on a single burner and is perfect for families or hamburger night with buddies. is compact and best for 1-2 hamburgers. It's fantastic for small cooking areas, apartment or condos, or solo cooking. Same heat retention, smaller footprint. is the one that started all of it. Use it in the oven for pizza, or take it outside and location it on your grill for smashburgers, steaks, and more.