Perfecting Restaurant-Quality Fries in Your Kitchen

I make smashburgers on steel frequently. They are bad ass and once you try it this method, you'll never ever go back. I invented the Baking Steel back in 2012 for pizza however honestly, smashburgers might be the important things I prepare on steel more than anything else these days. The work is getting your burger bar together: chopped pickles, onions, cheese, unique sauce.

Get your griddle or steel ripping hot. We're preparing these for 30-60 seconds per side, and you desire it yelling hot for that Maillard reaction, the sear that makes smashburgers famous.

Freddy's Frozen Custard & Steakburgers

I've made smash burgers on this thing that people still talk about. Smashing the beef thin optimizes contact with the hot steel, triggering the Maillard reaction, the chemical process that develops that deep, tasty, browned taste we all long for.

Your very first hamburger and your fourth get the very same unbelievable edge-to-edge crust without the temperature dropping. I 'd know my family has been in the steel organization for over 50 years at our shop in Hanover, MA. I understand this material, and I constructed these griddles specifically to fix the heat retention problem that cast iron can't.

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

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

Utilize a bench scraper or stiff spatula to get under the patty, guaranteeing you scrape up all the crispy, browned bits. Flip it over. Immediately place a slice 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 griddle for 15-20 seconds.

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Cheese melting perfectly on the Mini Griddle Cast iron is the standard option for smashburgers, and it works. After checking both side-by-side for over a years, I switched to steel.

I understand how it shops and transfers heat in such a way the majority of people never ever believe about. That knowledge is exactly what led me to invent the Baking Steel in 2012, and it's why I developed the Skinny Frying pan specifically for stovetop cooking like this. Here's the difference: That suggests it recuperates temperature level quicker between hamburgers.

Freddy's Frozen Custard & Steakburgers

You get the exact same screaming-hot crust on your first burger and your 4th. Just cook, scrape, wipe tidy. I've checked cast iron, stainless steel, and every frying pan on the market.

Wish to take your smashburger video game outside? Place your Baking Steel Original directly on your outside grill grates. Preheat the grill and steel for 15-20 minutes on high heat, then smash your burgers right on the steel. You get the same amazing crust with the included advantage of outdoor cooking and that subtle smoky taste from the grill.

Designing Gourmet Recipes with Top-Rated Burgers

Buddies lose their minds when they see it. They stroll up anticipating regular grilled hamburgers and instead they see me smashing patties on a piece of American-made steel on the grill. It's a whole thing. Perfect smash burgers made on the Baking Steel Original on an outside grill I developed each of these for a particular use case.

It fits on a single burner and is ideal for families or burger night with friends. is compact and best for 1-2 burgers. It's terrific for little kitchen areas, apartments, or solo cooking. Very same heat retention, smaller sized footprint. is the one that started it all. Utilize it in the oven for pizza, or take it outdoors and place it on your grill for smashburgers, steaks, and more.