How to Master the Griddle: Professional Burger Techniques

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

Prepare smashburgers at on a preheated frying pan or steel. You want to hear that sizzle the second the beef hits the steel.

Flip, include cheese, and cook for another to melt the cheese and finish cooking. That's what makes it so great. The 20% fat content is essential for developing a juicy hamburger and crispy edges.

Freddy's Frozen Custard & Steakburgers

Leaner beef will result in a drier, less delicious burger. Stick to 80/20. Crispy edges originate from 3 things: (500-550F) Get your griddle ripping hot. The fat renders and fries the edges. Optimize contact with the griddle. Heat, fat, and surface contact. Master those three things and you'll get ideal crispy edges whenever.

The method needs direct, high heat from a frying pan to produce the signature crust. You can bake hamburgers in the oven, but they won't be smashburgers. They'll just be ... baked burgers. is the traditional choice it melts perfectly and has a creamy texture. Cheddar, Swiss, and provolone are likewise excellent if you desire to blend it up.

Creating Savory Menus with Signature Burgers

This optimizes area for browning and produces the signature crispy edges. Don't be shy. Truly smash it. That's where the magic happens. Season on the griddle. Do not season the beef before forming the balls it can make the texture mushy. Definitely. 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 transfers heat, you start utilizing it for whatever. I did Andris Lagsdin. I created the Baking Steel in 2012 after reading that steel carries out heat much better than stone. My household has actually run Stoughton Steel Company in Hanover, MA because the 1960s, so I grabbed a slab from my father's shop, tested it, and the rest is history.

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

What started as a Kickstarter project (enhanced by an early endorsement from Kenji Lpez-Alt on Serious Eats) has actually grown 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 frying pan on the marketplace, he designed the Skinny Frying pan and Mini Griddle particularly for stovetop cooking engineered to hold heat the way only steel can.

The Skinny Griddle is his go-to tool for smashburgers at 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.

How High-Quality Ingredients Elevate Home Cooking

It's a simple meal, and it takes just a few minutes to prepare and a couple of minutes to cook your delicious griddle burgers. Choose your burger patty, choose your cheese, and select your buns and filling.! Cooking up your hamburgers on a flat frying pan is an excellent way to get all the taste you can out of both your burger patty and your cooking surface area.

These flat, smooth cooking surfaces can take a great deal of heat, and they can offer your hamburger the perfect sear, and a well rounded, even cook. We enjoy griddles since they are so flexible, and while traditionally they are utilized on stovetops, we routinely cook burgers on a griddle in the oven, and even over an open campfire.

If you're using your griddle on the stovetop, in the oven, or on the campfire, there are a few universal rules to follow when you're cooking burgers: If you have actually cast iron frying pans, they are going to need a layer of seasoning to safeguard the surface area. This makes it non-stick, and also safeguards it from rust.