Mastering the Flat-Top: Professional Burger Skills

Cast iron drops in temperature after each hamburger. Steel doesn't. That's why I created it I come from a steel family and I understood the material could surpass cast iron for high-heat cooking.

Cook 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 surface cooking. You need to work quick. This is high-heat, high-speed cooking. That's what makes it so good. is the very best ratio for smashburgers. The 20% fat content is essential for creating a juicy hamburger and crispy edges.

Freddy's Frozen Custard & Steakburgers

Leaner beef will lead to a drier, less delicious burger. Stick with 80/20. Crispy edges originate 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 3 things and you'll get perfect crispy edges each time.

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

Comparing Flat-Top versus Outdoor Grill Techniques

This maximizes surface area for browning and develops the signature crispy edges. Don't be shy. Really smash it. That's where the magic takes place. Season on the griddle. Don't season the beef before forming the balls it can make the texture mushy. Absolutely. I utilize mine for pancakes, bacon, eggs, grilled cheese, quesadillas, seared steaks, and more.

Freddy's Frozen Custard & Steakburgers

When you comprehend how steel holds and moves heat, you start using it for whatever. I developed the Baking Steel in 2012 after reading that steel conducts heat much better than stone.

Every Baking Steel is still made at our household store. Cast iron is fine. If you're severe about smashburgers, steel is much better. It stores more heat, recuperates much faster, and offers you a consistent crust from the first burger to the last. Get it ripping hot, work quickly, and make some bad ass hamburgers.

What started as a Kickstarter project (enhanced by an early endorsement from Kenji Lpez-Alt on Serious Eats) has turned into the go-to tool for numerous thousands of home cooks. His obsession 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 created the Skinny Frying pan and Mini Griddle specifically for stovetop cooking engineered to hold heat the way only 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 totally free online classes and dishes.

Exploring Flat-Top versus Traditional Grilling Methods

It's a simple meal, and it takes just a few minutes to prepare and a few minutes to cook your tasty frying pan hamburgers. Pick your burger patty, select your cheese, and select your buns and filling.! Cooking up your hamburgers on a flat frying pan is a great method to get all the taste you can out of both your burger patty and your cooking surface.

These flat, smooth cooking surface areas can take a great deal of heat, and they can provide your hamburger the ideal sear, and a well rounded, even cook. We like frying pans because they are so versatile, and while traditionally they are used on stovetops, we frequently cook burgers on a griddle in the oven, or perhaps over an open campfire.

If you're utilizing your griddle on the stovetop, in the oven, or on the campfire, there are a few universal guidelines to follow when you're cooking burgers: If you have cast iron frying pans, they are going to need a layer of seasoning to protect the surface. This makes it non-stick, and also safeguards it from rust.