Perfecting the Griddle: Best Burger Methods

Cast iron drops in temperature level after each burger. Steel doesn't. That's why I created it I come from a steel household and I knew the product might outshine cast iron for high-heat cooking.

Cook smashburgers at on a preheated griddle or steel. You want to hear that sizzle the 2nd the beef strikes the steel.

Flip, add cheese, and cook for another to melt the cheese and surface cooking. That's what makes it so good. The 20% fat material is necessary for developing a juicy burger and crispy edges.

Freddy's Frozen Custard & Steakburgers

Leaner beef will result in a drier, less flavorful hamburger. Stick to 80/20. Crispy edges come from three things: (500-550F) Get your griddle ripping hot. The fat renders and fries the edges. Maximize contact with the griddle. Heat, fat, and surface contact. Master those three things and you'll get best crispy edges each time.

You can bake burgers in the oven, but they will not be smashburgers. They'll simply be ... baked hamburgers.

Making Restaurant-Quality Fries in Your Kitchen

This optimizes area for browning and creates the signature crispy edges. Don't be shy. Really smash it. That's where the magic occurs. Season on the griddle. Don't season the beef before forming the balls it can make the texture mushy. Absolutely. I use mine for pancakes, bacon, eggs, grilled cheese, quesadillas, seared steaks, and more.

Freddy's Frozen Custard & Steakburgers

When you comprehend how steel holds and moves heat, you begin using it for everything. I did Andris Lagsdin. I invented the Baking Steel in 2012 after reading that steel conducts heat much better than stone. My household has run Stoughton Steel Business in Hanover, MA given that the 1960s, so I grabbed a piece from my father's store, evaluated it, and the rest is history.

Every Baking Steel is still made at our household store. Cast iron is fine. But if you're serious about smashburgers, steel is better. It shops more heat, recuperates quicker, and offers you a constant crust from the very first burger to the last. Get it ripping hot, work quick, and make some bad ass hamburgers.

What began as a Kickstarter job (increased by an early recommendation from Kenji Lpez-Alt on Serious Eats) has turned into the go-to tool for hundreds of countless home cooks. His fixation with high-heat cooking goes way beyond pizza. After years of screening smashburgers on cast iron, stainless-steel, and every griddle on the market, he designed the Skinny Griddle and Mini Griddle specifically for stovetop cooking engineered to hold heat the way just steel can.

The Skinny Griddle is his go-to tool for smashburgers in your home. He's the co-author of Baking with Steel with Jesse Olson Moore and teaches high-heat cooking through his totally free online classes and recipes.

Why Premium Ingredients Elevate Home Cooking

It's a basic meal, and it takes simply a couple of minutes to prepare and a few minutes to cook your delicious griddle hamburgers. Select your hamburger patty, select your cheese, and pick your buns and filling.! Cooking up your hamburgers on a flat griddle is a terrific method to get all the taste you can out of both your hamburger patty and your cooking surface area.

These flat, smooth cooking surface areas can take a lot of heat, and they can offer your hamburger the perfect sear, and a well rounded, even cook. We like frying pans due to the fact that they are so flexible, and while generally they are used on stovetops, we regularly prepare burgers on a griddle in the oven, or even over an open campfire.

If you're using your frying pan on the stovetop, in the oven, or on the campfire, there are a few universal guidelines to follow when you're cooking burgers: If you have actually cast iron frying pans, they are going to require a layer of flavoring to safeguard the surface. This makes it non-stick, and likewise protects it from rust.