The Complete Guide to Griddle Grilling Mastery

Heat a big cast-iron skillet or griddle over high up until smoking. Add 2 tablespoons oil. Include 4 meatballs, and immediately flatten to 1/4-inch-thickness with a durable, large spatula. Prepare until bottoms are crisp and deep brown, about 1 minute. Turn patties, leading each with 1 cheese slice, and cook until bottoms are well charred and cheese is melted, 45 seconds to 1 minute.

Repeat with staying 2 tablespoons oil, staying 4 meatballs, and remaining 4 cheese slices. Preheat broiler to high with oven rack 5 to 6 inches from heat.

Cover with top bun halves, and serve right away.

Freddy's Frozen Custard & Steakburgers

One of my favorite things to cook on the Blackstone Frying pan is the A homemade smash burger is super-thin hamburger patties prepared on a frying pan with lots of flavor from the browned bits that develop throughout cooking. Those bits form a scrumptious and tasty crust with a wonderful texture. Hamburger (at least 80:20) American Cheese Leaf Lettuce Tomato slices Sweet onion slices Garlic salt Black pepper Butter Ketchup Mayonaise Mustard Relish Burger buns There's no right or wrong way to cook a smash hamburger on the Blackstone frying pan.

These burger patties can likewise be prepared in a hot frying pan like a cast-iron pan. Generally, I will make four ground chuck burgers per pound of beef.

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Although I value and appreciate his approach I frequently use a bigger bun than he does and like the burger to hang over the edge. That additional meat is almost like a tiny appetiser before eating the burger's main bite. The Serious Consumes approach uses a combination of both ground chuck and brisket for their hamburgers.

Think it or not, one of the very best locations I have actually found brisket burgers consistently is at WalMart. These brisket burgers make a terrific smash hamburger on the frying pan however I discover they require to sit about 30 seconds longer than normal on the griddle before smashing. Hamburger being smashed under parchment paper If I'm not utilizing a brisket burger mix, I utilize 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 burgers a lot more scrumptious. Or if you're daring, why not attempt making turkey burgers. Hamburgers are a blank canvas. I'm convinced the structure of any delicious ground meat hamburger begins is a quality burger bun. I constantly slather a little butter or mayonnaise on the bun and prepare it on the frying pan until it turns a little golden brown.

Freddy's Frozen Custard & Steakburgers

Some of my preferred Smashburger toppings are: Bacon Tomato Lettuce Mayonaise Mustard Dill Pickles Ketchup Relish Sauteed mushrooms Barbecue sauce Grilled onions Blue Cheese collapses Jalapeno peppers Pimento Cheese Slice of cheese Toasted buns add a pop of taste that's a bit salted and nutty. Toasting a hamburger bun also assists to keep the bun from being soggy if you include burger sauce or other condiments like catsup, relish, or smash sauce.

Flavorful Dinner Inspiration for Grilling in 2026

Most enjoy at least some toppings on hamburgers; the most typical are lettuce, tomato, and onion. I discover that the density of the tomato and onion can alter the taste of the burger. Slicing the tomato becomes very essential. Too thick of a slice and the tomato adds more cold moisture than required, shaking off the meat to topping ratio.

If the onion piece is too thick, its flavor can be overwhelming. But if you get the slices to the proper density, it matches the burger rather well and emphasizes how delicious the dish is. To achieve the ideal thickness of onion and tomato slices, it is essential to use a very sharp knife.

Beyond a sharp knife, some frying pan devices will make this cook more fun. For the tomato, I attempt and cut round pieces somewhat thinner than the density of a pencil.

If you plan on putting cheese on your burger you can include cheese just after flipping the burger. Some people will also include special sauce at this time but I choose to slather that directly on the bun instead of on top of the piece of cheese. Constantly toast your buns over medium high heat in a little butter first and permit them to keep warm while the hamburgers prepare.