Expert Culinary Tips for Sizzling Griddle Patties

Cast iron drops in temperature level after each hamburger. Steel does not. That's why I developed it I come from a steel family and I knew the product could outperform cast iron for high-heat cooking.

I do this all summertime. Cook smashburgers at on a preheated frying pan or steel. This high heat is vital for creating the Maillard reaction, which gives smashburgers their signature crispy, lacy edges and deep taste. Get it ripping hot. You wish to hear that sizzle the second the beef hits the steel.

Flip, add cheese, and cook for another to melt the cheese and surface cooking. You need to work fast. This is high-heat, high-speed cooking. That's what makes it so excellent. is the very best ratio for smashburgers. The 20% fat material is vital for developing a juicy hamburger and crispy edges.

Freddy's Frozen Custard & Steakburgers

Leaner beef will lead to a drier, less delicious burger. Stick to 80/20. Crispy edges originate from three things: (500-550F) Get your griddle ripping hot. The fat renders and french fries the edges. Take full advantage of contact with the frying pan. Heat, fat, and surface contact. Master those 3 things and you'll get perfect crispy edges each time.

The strategy requires direct, high heat from a griddle to develop the signature crust. You can bake burgers in the oven, but they won't be smashburgers. They'll just be ... baked hamburgers. is the timeless option it melts completely and has a creamy texture. Cheddar, Swiss, and provolone are likewise excellent if you desire to mix it up.

Designing Gourmet Menus with Top-Rated Burgers

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

Freddy's Frozen Custard & Steakburgers

When you understand how steel holds and transfers heat, you start utilizing it for whatever. I did Andris Lagsdin. I invented the Baking Steel in 2012 after checking out that steel conducts heat much better than stone. My household has run Stoughton Steel Company in Hanover, MA since the 1960s, so I grabbed a slab from my daddy's store, tested it, and the rest is history.

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

What started as a Kickstarter task (improved by an early endorsement from Kenji Lpez-Alt on Serious Consumes) has actually turned into the go-to tool for numerous countless home cooks. His fascination 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 Griddle and Mini Griddle specifically for stovetop cooking crafted to hold heat the way only steel can.

The Skinny Frying pan is his go-to tool for smashburgers in the house. He's the co-author of Baking with Steel with Jesse Olson Moore and teaches high-heat cooking through his complimentary online classes and dishes.

Expert Flat-Top Methods for 2026 Summer Grilling

It's an easy meal, and it takes simply a few minutes to prepare and a couple of minutes to cook your tasty griddle hamburgers. Select your burger patty, select your cheese, and pick your buns and filling.! Cooking up your hamburgers on a flat griddle is a fantastic way to get all the flavor you can out of both your burger patty and your cooking surface area.

These flat, smooth cooking surfaces can take a great deal of heat, and they can offer your hamburger the perfect sear, and a well rounded, even prepare. We love frying pans since they are so versatile, and while traditionally they are utilized on stovetops, we frequently prepare burgers on a frying pan in the oven, or even over an open campfire.

If you're utilizing your griddle on the stovetop, in the oven, or on the campfire, there are a couple of universal guidelines to follow when you're cooking hamburgers: If you have actually cast iron griddles, they are going to need a layer of flavoring to secure the surface. This makes it non-stick, and also protects it from rust.