Exploring Flat-Top vs Outdoor Grill Techniques

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

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

Freddy's Frozen Custard & Steakburgers

I've made smash hamburgers on this thing that individuals still discuss. Smashburgers at home are off the charts. Here's how I do it. More area equals more taste. Smashing the beef thin optimizes contact with the hot steel, activating the Maillard reaction, the chemical procedure that develops that deep, savory, browned flavor all of us yearn for.

Your first hamburger and your fourth get the very same amazing edge-to-edge crust without the temperature level dropping. I 'd understand my household has remained in the steel service for over 50 years at our store in Hanover, MA. I understand this product, and I developed these griddles specifically to fix the heat retention problem that cast iron can't.

Unique Ingredients for Top-Tier Burgers

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

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

Utilize a bench scraper or stiff spatula to get under the patty, ensuring you scrape up all the crispy, browned bits. Turn it over. Instantly position a piece of cheese on the turned patty. 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.

How to Craft a High-Quality Flat-Top Burger

Cheese melting perfectly on the Mini Frying pan Cast iron is the traditional option for smashburgers, and it works. I used cast iron for years. However 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 given that the 1960s.

I understand how it shops and transfers heat in a method most people never ever believe about. Here's the distinction: That suggests it recuperates temperature faster between burgers.

Freddy's Frozen Custard & Steakburgers

Steel does not drop. You get the exact same screaming-hot crust on your very first hamburger and your fourth. It warms up much faster and distributes heat more uniformly. No hot areas, no cold areas. Simply consistent, edge-to-edge browning. No spices, no babying. Simply cook, scrape, wipe clean. I've checked cast iron, stainless-steel, and every griddle on the market.

Preheat the grill and steel for 15-20 minutes on high heat, then smash your burgers right on the steel. You get the exact same unbelievable crust with the added benefit of outdoor cooking and that subtle smoky taste from the grill.

Understanding Flat-Top vs Outdoor Grilling Methods

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

It fits on a single burner and is perfect for families or hamburger night with buddies. is compact and best for 1-2 hamburgers. It's terrific for small kitchens, homes, or solo cooking. Same heat retention, smaller sized footprint. is the one that began everything. Use it in the oven for pizza, or take it outdoors and place it on your grill for smashburgers, steaks, and more.