Achieving Restaurant-Quality Sides in Your Kitchen

I make smashburgers on steel often. The work is getting your hamburger bar together: chopped pickles, onions, cheese, unique sauce.

Get your griddle or steel ripping hot. You have to work fast. We're preparing these for 30-60 seconds per side, and you want it shrieking hot for that Maillard response, the sear that makes smashburgers famous. I love to smash for buddies. The majority of the time, they've currently had our Baking Steel pizza, and I like to mix up the menu.

Freddy's Frozen Custard & Steakburgers

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

Your very first hamburger and your 4th get the exact same extraordinary edge-to-edge crust without the temperature level dropping. I 'd understand my family has been in the steel business for over 50 years at our store in Hanover, MA. I understand this product, and I developed these griddles specifically to resolve the heat retention issue that cast iron can't.

Perfecting the Griddle: Essential Burger Skills

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 fill the steel with heat, and it does the work for you. Gently divide the hamburger into 4 x 4 oz (115g) balls. Do not strain the meat; simply 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, guaranteeing you scrape up all the crispy, browned bits. Turn it over. Immediately position a slice of cheese on the turned patty. Cook for another 30-45 seconds to melt the cheese. Quickly toast your buns on a cooler part of the frying pan for 15-20 seconds.

Secret Ingredients for Top-Tier 2026 Burgers

Cheese melting perfectly on the Mini Griddle Cast iron is the traditional option for smashburgers, and it works. I used cast iron for several years. But after testing both side-by-side for over a years, I changed to steel. And appearance, I'm not simply a guy with an opinion. My household has run since the 1960s.

I comprehend how it shops and transfers heat in a way a lot of people never ever think about. Here's the distinction: That means it recuperates temperature level faster between hamburgers.

Freddy's Frozen Custard & Steakburgers

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

Wish to take your smashburger game outside? Position your Baking Steel Original straight 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 extraordinary crust with the added advantage of outdoor cooking which subtle smoky taste from the grill.

Exploring Flat-Top vs Traditional Grill Methods

They walk up anticipating routine grilled burgers and instead they see me smashing patties on a piece of American-made steel on the grill. Perfect smash burgers made on the Baking Steel Original on an outside grill I designed each of these for a specific usage case.

It fits on a single burner and is perfect for households or hamburger night with good friends. Very same heat retention, smaller footprint. Use it in the oven for pizza, or take it outdoors and location it on your grill for smashburgers, steaks, and more.