Mastering the Griddle: Essential Burger Techniques

I make smashburgers on steel often. They are bad ass and when you try it in this manner, you'll never ever return. I invented the Baking Steel back in 2012 for pizza however truthfully, smashburgers might be the thing I prepare on steel more than anything else nowadays. The work is getting your hamburger bar together: sliced pickles, onions, cheese, unique sauce.

Get your griddle or steel ripping hot. We're preparing these for 30-60 seconds per side, and you want it shouting hot for that Maillard reaction, 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 maximizes contact with the hot steel, triggering the Maillard response, the chemical procedure that develops that deep, savory, browned flavor we all yearn for.

Your very first burger and your fourth get the very same extraordinary edge-to-edge crust without the temperature dropping. I 'd know my household has actually remained in the steel organization for over 50 years at our store in Hanover, MA. I comprehend this material, and I constructed these griddles particularly to resolve the heat retention issue that cast iron can't.

Savory Dinner Ideas for Grilling in 2026

Let it preheat for 10-15 minutes until 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.

Instantly smash them really thin (about 1/4 inch) with a stiff spatula or press. To avoid sticking, you can position a little piece of parchment paper 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.

Use a bench scraper or stiff spatula to get under the patty, guaranteeing you scrape up all the crispy, browned bits. Flip it over. Immediately position a piece of cheese on the turned patty. Prepare for another 30-45 seconds to melt the cheese. Quickly toast your buns on a cooler part of the frying pan for 15-20 seconds.

Comparing Flat-Top versus Outdoor Grill Methods

Cheese melting completely on the Mini Griddle Cast iron is the conventional choice for smashburgers, and it works. I used cast iron for years. However after testing both side-by-side for over a decade, I changed to steel. And appearance, I'm not just a guy with a viewpoint. My household has run given that the 1960s.

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 level much faster between hamburgers.

Freddy's Frozen Custard & Steakburgers

You get the same screaming-hot crust on your very first burger and your 4th. Simply cook, scrape, wipe tidy. I've checked 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 hamburgers right on the steel. You get the very same incredible crust with the added advantage of outdoor cooking and that subtle smoky taste from the grill.

The Complete Guide to Griddle Grilling Excellence

They stroll up expecting routine grilled burgers and instead 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 developed each of these for a specific usage case.

It fits on a single burner and is perfect for families or burger night with good friends. Same heat retention, smaller sized footprint. Utilize it in the oven for pizza, or take it outside and location it on your grill for smashburgers, steaks, and more.