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I make smashburgers on steel often. They are bad ass and once you attempt it this way, you'll never go back. I developed the Baking Steel back in 2012 for pizza but honestly, smashburgers might be the thing I prepare on steel more than anything else nowadays. The work is getting your hamburger bar together: chopped pickles, onions, cheese, unique sauce.

Get your frying pan or steel ripping hot. We're preparing these for 30-60 seconds per side, and you want it shrieking hot for that Maillard reaction, the sear that makes smashburgers famous.

Freddy's Frozen Custard & Steakburgers

I have actually made smash hamburgers on this thing that people still talk about. Smashing the beef thin maximizes contact with the hot steel, setting off the Maillard response, the chemical procedure that creates that deep, mouthwatering, browned taste we all long for.

Your very first burger and your 4th get the very same unbelievable edge-to-edge crust without the temperature level dropping. I 'd know my household has remained in the steel organization for over 50 years at our store in Hanover, MA. I comprehend this material, and I constructed these griddles specifically to resolve the heat retention problem that cast iron can't.

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Let it preheat for 10-15 minutes up until it's ripping hot (around 500-550F). This is the exact same principle behind our pizza steels fill the steel with heat, and it does the work for you. Gently divide the hamburger into 4 x 4 oz (115g) balls. Do not strain the meat; just form it into a loose ball.

Season the smashed patties kindly with kosher salt and fresh black pepper. Prepare for 60-90 seconds.

Cook for another 30-45 seconds to melt the cheese. Briefly toast your buns on a cooler part of the frying pan for 15-20 seconds.

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Cheese melting perfectly on the Mini Frying pan Cast iron is the standard choice for smashburgers, and it works. After evaluating both side-by-side for over a years, I switched to steel.

I understand how it shops and transfers heat in a manner the majority of people never consider. That understanding 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 difference: That suggests it recovers temperature much faster in between hamburgers.

Freddy's Frozen Custard & Steakburgers

Steel does not drop. You get the exact same screaming-hot crust on your first hamburger and your 4th. It warms up much faster and disperses heat more equally. No hot areas, no cold areas. Just constant, edge-to-edge browning. No seasoning, no babying. Simply cook, scrape, wipe tidy. I have actually tested cast iron, stainless-steel, and every griddle on the market.

Wish to take your smashburger video game outside? Place your Baking Steel Original directly on your outside grill grates. Preheat the grill and steel for 15-20 minutes on high heat, then smash your burgers right on the steel. You get the same amazing crust with the added benefit of outdoor cooking which subtle smoky taste from the grill.

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Pals lose their minds when they see it. They stroll up expecting routine grilled burgers and rather they see me smashing patties on a slab of American-made steel on the grill. It's a whole thing. Perfect smash hamburgers made on the Baking Steel Original on an outside grill I created each of these for a particular usage case.

It fits on a single burner and is perfect for families or burger night with friends. is compact and ideal for 1-2 burgers. It's excellent for little kitchens, houses, or solo cooking. Very same heat retention, smaller footprint. is the one that started everything. Use it in the oven for pizza, or take it outdoors and place it on your grill for smashburgers, steaks, and more.