Exploring Flat-Top versus Traditional Grill Techniques

I make smashburgers on steel often. They are bad ass and once you attempt it by doing this, you'll never ever return. I developed the Baking Steel back in 2012 for pizza but honestly, smashburgers might be the thing I cook on steel more than anything else nowadays. The work is getting your burger bar together: sliced pickles, onions, cheese, special sauce.

Get your frying pan or steel ripping hot. We're cooking these for 30-60 seconds per side, and you desire it screaming hot for that Maillard response, 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 takes full advantage of contact with the hot steel, setting off the Maillard reaction, the chemical procedure that develops that deep, mouthwatering, browned taste we all long for.

Your first hamburger and your fourth get the same incredible edge-to-edge crust without the temperature dropping. I 'd understand my family has actually remained in the steel service for over 50 years at our store in Hanover, MA. I understand this material, and I developed these frying pans specifically to resolve the heat retention issue that cast iron can't.

Comparing Flat-Top vs Traditional Grilling Techniques

Let it preheat for 10-15 minutes till it's ripping hot (around 500-550F). This is the same concept behind our pizza steels pack the steel with heat, and it does the work for you.

Immediately smash them very thin (about 1/4 inch) with a stiff spatula or press. To prevent sticking, you can place a small piece of parchment paper in between the meat and the spatula. Season the smashed patties generously with kosher salt and fresh black pepper. Cook for 60-90 seconds. You'll see the edges turn a deep, crispy brown.

Prepare for another 30-45 seconds to melt the cheese. Quickly toast your buns on a cooler part of the griddle for 15-20 seconds.

How to Cook a Premium Flat-Top Burger

Cheese melting perfectly on the Mini Griddle Cast iron is the standard choice for smashburgers, and it works. I used cast iron for years. After testing both side-by-side for over a years, I switched to steel. And appearance, I'm not simply a guy with a viewpoint. My family has run because the 1960s.

I comprehend how it stores and transfers heat in such a way many people never think of. That knowledge is precisely what led me to develop the Baking Steel in 2012, and it's why I designed the Skinny Frying pan specifically for stovetop cooking like this. Here's the distinction: That implies it recuperates temperature faster in between hamburgers.

Freddy's Frozen Custard & Steakburgers

Steel doesn't 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. Simply constant, edge-to-edge browning. No seasoning, no babying. Just cook, scrape, wipe tidy. I have actually checked cast iron, stainless-steel, and every griddle on the marketplace.

Wish to take your smashburger video game outside? Place your Baking Steel Original directly on your outdoor 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 exact same amazing crust with the added benefit of outdoor cooking and that subtle smoky taste from the grill.

Comparing Flat-Top versus Outdoor Grill Techniques

They stroll up expecting routine grilled burgers and instead they see me smashing patties on a piece of American-made steel on the grill. Perfect smash hamburgers made on the Baking Steel Original on an outdoor 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. Exact same heat retention, smaller footprint. Use it in the oven for pizza, or take it outside and location it on your grill for smashburgers, steaks, and more.