The Definitive Guide to Flat-Top Grilling Excellence

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

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I've made smash burgers on this thing that individuals still talk about. Smashing the beef thin takes full advantage of contact with the hot steel, triggering the Maillard reaction, the chemical process that creates that deep, savory, browned flavor we all long for.

Your first burger and your 4th get the same extraordinary edge-to-edge crust without the temperature dropping. I 'd understand my household has actually remained in the steel service for over 50 years at our shop in Hanover, MA. I understand this product, and I constructed these griddles specifically to resolve the heat retention issue that cast iron can't.

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Let it pre-heat for 10-15 minutes till it's ripping hot (around 500-550F). This is the same principle behind our pizza steels load the steel with heat, and it does the work for you. Carefully divide the ground beef into 4 x 4 oz (115g) balls. Do not exhaust the meat; just form it into a loose ball.

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

Cook 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.

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Cheese melting completely on the Mini Frying pan Cast iron is the traditional option for smashburgers, and it works. After testing both side-by-side for over a years, I changed to steel.

I comprehend how it shops and transfers heat in such a way many people never ever consider. That knowledge is exactly what led me to create the Baking Steel in 2012, and it's why I developed the Skinny Griddle specifically for stovetop cooking like this. Here's the distinction: That suggests it recuperates temperature faster in between hamburgers.

Freddy's Frozen Custard & Steakburgers

Steel does not drop. You get the same screaming-hot crust on your very first burger and your fourth. It warms up much faster and distributes heat more evenly. No locations, no cold spots. Just consistent, edge-to-edge browning. No seasoning, no babying. Simply cook, scrape, wipe tidy. I've evaluated cast iron, stainless steel, and every frying pan on the marketplace.

Want to take your smashburger game outside? Put your Baking Steel Original directly on your outside grill grates. Pre-heat the grill and steel for 15-20 minutes on high heat, then smash your hamburgers right on the steel. You get the same amazing crust with the included benefit of outdoor cooking and that subtle smoky taste from the grill.

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They walk up expecting routine grilled hamburgers 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 outside grill I developed each of these for a particular use case.

It fits on a single burner and is ideal for households or hamburger night with friends. is compact and best for 1-2 hamburgers. It's fantastic for little kitchens, homes, or solo cooking. Same heat retention, smaller footprint. is the one that began everything. Use it in the oven for pizza, or take it outdoors and place it on your grill for smashburgers, steaks, and more.