How to Master the Flat-Top: Essential Burger Methods

Cast iron drops in temperature after each hamburger. Steel doesn't. That's why I created it I come from a steel household and I knew the product might exceed cast iron for high-heat cooking.

Prepare smashburgers at on a preheated frying pan or steel. You desire to hear that sizzle the 2nd 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 best ratio for smashburgers. The 20% fat material is essential for creating a juicy burger and crispy edges.

Freddy's Frozen Custard & Steakburgers

Leaner beef will result in a drier, less flavorful hamburger. Crispy edges come from 3 things: (500-550F) Get your frying pan ripping hot. Optimize contact with the griddle.

You can bake hamburgers in the oven, but they will not be smashburgers. They'll just be ... baked burgers.

How to Master the Griddle: Professional Burger Techniques

Season on the griddle. Do not season the beef before forming the balls it can make the texture mushy. I use mine for pancakes, bacon, eggs, grilled cheese, quesadillas, seared steaks, and more.

Freddy's Frozen Custard & Steakburgers

When you understand how steel holds and moves heat, you begin utilizing it for whatever. I did Andris Lagsdin. I developed the Baking Steel in 2012 after checking out that steel conducts heat much better than stone. My household has run Stoughton Steel Business in Hanover, MA since the 1960s, so I grabbed a piece from my dad's store, evaluated it, and the rest is history.

Every Baking Steel is still made at our household store. Cast iron is fine. But if you're serious about smashburgers, steel is much better. It shops more heat, recovers faster, and offers you a consistent crust from the first hamburger to the last. Get it ripping hot, work quick, and make some bad ass burgers.

What began as a Kickstarter project (increased by an early recommendation from Kenji Lpez-Alt on Serious Eats) has actually become the go-to tool for hundreds of thousands of home cooks. His fixation with high-heat cooking goes way beyond pizza. After years of testing smashburgers on cast iron, stainless steel, and every frying pan on the market, he developed the Skinny Griddle and Mini Griddle specifically for stovetop cooking engineered to hold heat the method just 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 complimentary online classes and recipes.

Top Culinary Tips for Sizzling Griddle Patties

It's an easy meal, and it takes simply a couple of minutes to prepare and a couple of minutes to cook your tasty frying pan hamburgers. Choose your burger patty, choose your cheese, and choose your buns and filling.! Cooking up your hamburgers on a flat frying pan is a terrific way to get all the flavor you can out of both your hamburger patty and your cooking surface area.

These 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 love griddles due to the fact that they are so versatile, and while traditionally they are utilized on stovetops, we routinely cook hamburgers on a frying pan 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 cast iron griddles, they are going to need a layer of flavoring to secure the surface. This makes it non-stick, and likewise protects it from rust.