Mastering the Griddle: Professional Burger Techniques

Heat a big cast-iron skillet or griddle over high till cigarette smoking. Flip patties, leading each with 1 cheese slice, and cook up until bottoms are well charred and cheese is melted, 45 seconds to 1 minute.

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

Cover with leading bun halves, and serve right away.

Freddy's Frozen Custard & Steakburgers

One of my favorite things to cook on the Blackstone Griddle is the A homemade smash hamburger is super-thin hamburger patties cooked on a griddle with great deals of taste from the browned bits that develop throughout cooking. Those bits form a tasty and delicious crust with a fantastic texture. Ground beef (a minimum of 80:20) American Cheese Leaf Lettuce Tomato slices Sugary food onion slices Garlic salt Black pepper Butter Ketchup Mayonaise Mustard Relish Burger buns There's no right or wrong method to prepare a smash burger on the Blackstone frying pan.

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

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Although I appreciate and appreciate his method I frequently utilize a larger bun than he does and like the burger to hang over the edge. That extra meat is almost like a tiny appetiser before eating the burger's primary bite. The Serious Eats method uses a combination of both ground chuck and brisket for their hamburgers.

Think it or not, among the very best locations I have found brisket hamburgers consistently is at WalMart. These brisket burgers make a wonderful smash burger on the griddle but I discover they need to sit about 30 seconds longer than typical on the griddle before smashing. Hamburger being smashed under parchment paper If I'm not using a brisket burger blend, I use an 80:20, and even a 75:25 meat to fat ratio whenever possible.

Use freshly ground beef over previously frozen whenever you can to make the hamburgers even more scrumptious. I'm persuaded the structure of any scrumptious ground meat burger begins is a quality burger bun.

Freddy's Frozen Custard & Steakburgers

A few of my favorite Smashburger garnishes are: Bacon Tomato Lettuce Mayonaise Mustard Dill Pickles Catsup Relish Sauteed mushrooms Barbecue sauce Grilled onions Blue Cheese crumbles Jalapeno peppers Pimento Cheese Slice of cheese Toasted buns add a pop of flavor that's a bit salted and nutty. Toasting a burger bun likewise assists to keep the bun from being soggy if you add burger sauce or other condiments like catsup, relish, or smash sauce.

Flavorful Dinner Ideas for Summer 2026

Many delight in a minimum of some garnishes on burgers; the most typical are lettuce, tomato, and onion. I discover that the thickness of the tomato and onion can alter the taste of the burger. Slicing the tomato ends up being really important. Too thick of a slice and the tomato includes more cold wetness than required, shaking off the meat to topping ratio.

If the onion piece is too thick, its flavor can be overwhelming. If you get the slices to the correct density, it matches the burger rather well and emphasizes how tasty the dish is. To achieve the perfect density of onion and tomato pieces, it is very important to use a very sharp knife.

If the knife requires a small retouch, I will utilize a ceramic honing rod and bring the edge back rapidly. Beyond a sharp knife, some frying pan accessories will make this cook more enjoyable. Check out a few of the very best frying pan devices in this post. For the tomato, I try and cut round pieces somewhat thinner than the density of a pencil.

If you intend on putting cheese on your burger you can add cheese just after turning the hamburger. Some people will likewise include special sauce at this time but I prefer to slather that straight on the bun rather of on top of the slice of cheese. Always toast your buns over medium high heat in a bit of butter initially and allow them to keep warm while the burgers cook.