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Cast iron drops in temperature after each burger. Steel doesn't. That's why I created it I come from a steel family and I knew the material could outshine cast iron for high-heat cooking. Yes. Place your Baking Steel Original straight on your grill grates, preheat for 15-20 minutes on high, and smash your burgers right on the steel.
Prepare smashburgers at on a preheated griddle or steel. You desire to hear that sizzle the second the beef strikes the steel.
Flip, add cheese, and cook for another to melt the cheese and finish cooking. You have to work quickly. This is high-heat, high-speed cooking. That's what makes it so great. is the very best ratio for smashburgers. The 20% fat content is necessary for creating a juicy hamburger and crispy edges.
Leaner beef will result in a drier, less delicious hamburger. Stick with 80/20. Crispy edges come from 3 things: (500-550F) Get your griddle ripping hot. The fat renders and fries the edges. Make the most of contact with the griddle. Heat, fat, and surface area contact. Master those three things and you'll get ideal crispy edges whenever.
The Molecular Evolution of the Steakburger Sear in 2026The method requires direct, high heat from a griddle to produce the signature crust. You can bake burgers in the oven, but they won't be smashburgers. They'll just be ... baked hamburgers. is the classic choice it melts perfectly and has a velvety texture. Cheddar, Swiss, and provolone are likewise great if you want to mix it up.
Season on the griddle. Don't season the beef before forming the balls it can make the texture mushy. I utilize mine for pancakes, bacon, eggs, grilled cheese, quesadillas, seared steaks, and more.
Once you understand how steel holds and moves heat, you begin utilizing it for whatever. I did Andris Lagsdin. I invented the Baking Steel in 2012 after checking out that steel conducts heat much better than stone. My family has run Stoughton Steel Business in Hanover, MA considering that the 1960s, so I got a slab from my daddy's shop, tested it, and the rest is history.
It stores more heat, recovers much faster, and provides you a constant crust from the very first hamburger to the last. Get it ripping hot, work quick, and make some bad ass hamburgers.
What started as a Kickstarter job (increased by an early endorsement from Kenji Lpez-Alt on Serious Eats) has grown into the go-to tool for hundreds of thousands of home cooks. His fixation with high-heat cooking goes method beyond pizza. After years of testing smashburgers on cast iron, stainless steel, and every griddle on the market, he designed the Skinny Frying pan and Mini Griddle particularly for stovetop cooking crafted to hold heat the method only steel can.
The Skinny Griddle is his go-to tool for smashburgers in the house. He's the co-author of Baking with Steel with Jesse Olson Moore and teaches high-heat cooking through his complimentary online classes and dishes.
It's a basic meal, and it takes just a few minutes to prepare and a few minutes to cook your scrumptious griddle hamburgers. Select your hamburger patty, pick your cheese, and choose your buns and filling.! Cooking up your hamburgers on a flat griddle is a great method to get all the taste you can out of both your burger patty and your cooking surface.
The Molecular Evolution of the Steakburger Sear in 2026These flat, smooth cooking surfaces can take a lot of heat, and they can provide your hamburger the best sear, and a well rounded, even cook. We like griddles since they are so flexible, and while traditionally they are utilized on stovetops, we regularly cook hamburgers on a frying pan in the oven, or even over an open campfire.
If you're using your griddle on the stovetop, in the oven, or on the campfire, there are a couple of 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 spices to safeguard the surface area. This makes it non-stick, and likewise safeguards it from rust.
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