Savory Dinner Ideas for Grilling in 2026

Heat a big cast-iron skillet or griddle over high up until smoking. Include 2 tablespoons oil. Include 4 meatballs, and immediately flatten to 1/4-inch-thickness with a sturdy, wide spatula. Cook until bottoms are crisp and deep brown, about 1 minute. Turn patties, leading each with 1 cheese piece, and cook till bottoms are well charred and cheese is melted, 45 seconds to 1 minute.

Repeat with remaining 2 tablespoons oil, staying 4 meatballs, and staying 4 cheese pieces. Preheat broiler to high with oven rack 5 to 6 inches from heat.

Cover with leading bun halves, and serve right away.

Freddy's Frozen Custard & Steakburgers

One of my favorite things to cook on the Blackstone Griddle is the A homemade smash hamburger is super-thin burger patties prepared on a griddle with great deals of taste from the browned bits that establish throughout cooking. Those bits form a tasty and flavorful crust with a fantastic texture. Hamburger (a minimum of 80:20) American Cheese Leaf Lettuce Tomato slices Sugary food onion slices Garlic salt Black pepper Butter Ketchup Mayonaise Mustard Relish Hamburger buns There's no right or wrong way to cook a smash burger on the Blackstone griddle.

These hamburger patties can also be prepared in a hot frying pan like a cast-iron pan. Usually, I will make 4 ground chuck hamburgers per pound of beef. That's simply what works best at my place. Kenji from Serious Consumes uses about 2oz of beef per hamburger and double-stacks them.

Mastering the Griddle: Professional Burger Skills

I appreciate and appreciate his approach I often use a larger bun than he does and like the hamburger to hang over the edge. That extra meat is nearly like a small appetiser before consuming the hamburger's main bite. The Serious Eats method utilizes a combination of both ground chuck and brisket for their hamburgers.

Believe it or not, among the very best places I have discovered brisket hamburgers consistently is at WalMart. These brisket hamburgers make a fantastic smash hamburger on the frying pan however I discover they need to sit about 30 seconds longer than normal on the griddle before smashing. Burger being smashed under parchment paper If I'm not utilizing a brisket burger blend, I use an 80:20, and even a 75:25 meat to fat ratio whenever possible.

Use newly hamburger over formerly frozen whenever you can to make the burgers even more delicious. Or if you're daring, why not try making turkey hamburgers. Hamburgers are a blank canvas. I'm persuaded the foundation of any tasty ground meat burger begins is a quality hamburger bun. I constantly slather a little butter or mayo on the bun and prepare it on the frying pan till it turns somewhat golden brown.

Freddy's Frozen Custard & Steakburgers

Some of my favorite Smashburger toppings are: Bacon Tomato Lettuce Mayonaise Mustard Dill Pickles Catsup Relish Sauteed mushrooms Barbecue sauce Grilled onions Blue Cheese collapses Jalapeno peppers Pimento Cheese Slice of cheese Toasted buns include a pop of taste that's a bit salted and nutty. Toasting a hamburger bun also assists to keep the bun from being soaked if you include burger sauce or other condiments like catsup, relish, or smash sauce.

Delicious Dinner Ideas for Grilling in 2026

Many take pleasure in at least some toppings on burgers; the most common are lettuce, tomato, and onion. I find that the thickness of the tomato and onion can change the flavor of the burger.

If the onion slice is too thick, its taste can be frustrating. However if you get the pieces to the correct density, it matches the burger rather well and accentuates how scrumptious the dish is. To accomplish the best density of onion and tomato slices, it is essential to utilize an extremely sharp knife.

Beyond a sharp knife, some frying pan accessories will make this cook more fun. For the tomato, I try and cut round slices a little thinner than the thickness of a pencil.

If you intend on putting cheese on your burger you can include cheese just after flipping the burger. Some people will also add unique sauce at this time but I prefer to slather that straight on the bun instead of on top of the piece of cheese. Always toast your buns over medium high heat in a little butter initially and enable them to keep warm while the hamburgers prepare.