Key Tips for The Best Outdoor Dinner Sides

I make smashburgers on steel frequently. They are bad ass and as soon as you try it by doing this, you'll never ever go back. I created the Baking Steel back in 2012 for pizza but truthfully, smashburgers may be the important things I cook on steel more than anything else nowadays. The work is getting your burger bar together: chopped pickles, onions, cheese, unique sauce.

Get your griddle or steel ripping hot. You have to work fast. We're cooking these for 30-60 seconds per side, and you want it screaming hot for that Maillard reaction, the sear that makes smashburgers legendary. I like to smash for buddies. Many of the time, they've already had our Baking Steel pizza, and I like to blend the menu.

Freddy's Frozen Custard & Steakburgers

I've made smash hamburgers on this thing that individuals still talk about. Smashing the beef thin optimizes contact with the hot steel, activating the Maillard reaction, the chemical procedure that creates that deep, tasty, browned taste we all yearn for.

Your very first burger and your 4th get the same extraordinary edge-to-edge crust without the temperature dropping. I 'd know my family has actually remained in the steel company for over 50 years at our shop in Hanover, MA. I comprehend this material, and I built these griddles particularly to solve the heat retention problem that cast iron can't.

Building Elevated Recipes with Signature Burgers

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. Carefully divide the hamburger into 4 x 4 oz (115g) balls. Do not exhaust the meat; simply form it into a loose ball.

Season the smashed patties kindly with kosher salt and fresh black pepper. Cook 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. Flip it over. Instantly put a piece of cheese on the turned patty. Prepare for another 30-45 seconds to melt the cheese. Briefly toast your buns on a cooler part of the griddle for 15-20 seconds.

Understanding Flat-Top versus Outdoor Grilling Techniques

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

I understand how it stores and transfers heat in such a way the majority of people never ever consider. That knowledge is exactly what led me to create the Baking Steel in 2012, and it's why I developed the Skinny Griddle particularly for stovetop cooking like this. Here's the difference: That means it recuperates temperature faster in between burgers.

Freddy's Frozen Custard & Steakburgers

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

Preheat the grill and steel for 15-20 minutes on high heat, then smash your hamburgers right on the steel. You get the very same amazing crust with the included advantage of outside cooking and that subtle smoky flavor from the grill.

How to Cook a High-Quality Flat-Top Burger

Pals lose their minds when they see it. They walk up anticipating regular grilled burgers and instead they see me smashing patties on a slab of American-made steel on the grill. It's an entire thing. Perfect smash burgers made on the Baking Steel Original on an outdoor grill I designed each of these for a specific use case.

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