Making Restaurant-Quality Sides at Home

Heat a big cast-iron skillet or frying pan over high up until smoking. Include 2 tablespoons oil. Add 4 meatballs, and instantly flatten to 1/4-inch-thickness with a strong, broad spatula. Cook up until bottoms are crisp and deep brown, about 1 minute. Turn patties, leading each with 1 cheese slice, and cook until bottoms are well charred and cheese is melted, 45 seconds to 1 minute.

Repeat with staying 2 tablespoons oil, staying 4 meatballs, and remaining 4 cheese slices. Preheat broiler to high with oven rack 5 to 6 inches from heat.

Cover with top bun halves, and serve right away.

Freddy's Frozen Custard & Steakburgers

Among my favorite things to cook on the Blackstone Griddle is the A homemade smash burger is super-thin burger patties prepared on a griddle with lots of taste from the browned bits that establish throughout cooking. Those bits form a tasty and delicious crust with a terrific texture. Ground beef (a minimum of 80:20) American Cheese Leaf Lettuce Tomato slices Sweet onion slices Garlic salt Black pepper Butter Ketchup Mayonaise Mustard Relish Burger buns There's no right or wrong way to cook a smash burger on the Blackstone frying pan.

These burger patties can also be prepared in a hot skillet like a cast-iron pan. Usually, I will make 4 ground chuck burgers per pound of beef. That's just what works best at my location. Kenji from Serious Consumes uses about 2oz of beef per hamburger and double-stacks them.

Professional Flat-Top Strategies for 2026 Summer Grilling

Although I appreciate and respect his method I frequently use a larger bun than he does and like the hamburger to hang over the edge. That extra meat is practically like a small appetiser before eating the hamburger's primary bite. The Serious Eats technique uses a mix of both ground chuck and brisket for their burgers.

Believe it or not, one of the best locations I have actually discovered brisket hamburgers consistently is at WalMart. These brisket hamburgers make a wonderful smash hamburger on the frying pan however I discover they need to sit about 30 seconds longer than typical on the griddle before smashing. Burger being smashed under parchment paper If I'm not using a brisket hamburger blend, I use an 80:20, or even a 75:25 meat to fat ratio whenever possible.

Usage newly ground beef over formerly frozen whenever you can to make the burgers much more tasty. Or if you're daring, why not try making turkey hamburgers. Hamburgers are a blank canvas. I'm convinced the foundation of any tasty ground meat hamburger starts is a quality hamburger bun. I always slather a little butter or mayonnaise on the bun and cook it on the frying pan till it turns slightly golden brown.

Freddy's Frozen Custard & Steakburgers

Some of my favorite Smashburger toppings are: Bacon Tomato Lettuce Mayonaise Mustard Dill Pickles Ketchup Relish Sauteed mushrooms Barbecue sauce Grilled onions Blue Cheese crumbles Jalapeno peppers Pimento Cheese Slice of cheese Toasted buns add a pop of flavor that's a bit salty and nutty. Toasting a burger bun likewise helps to keep the bun from being soggy if you include hamburger sauce or other condiments like catsup, relish, or smash sauce.

How to Prepare a Gourmet Flat-Top Burger

A lot of enjoy at least some toppings on hamburgers; the most common are lettuce, tomato, and onion. I discover that the thickness of the tomato and onion can change the taste of the burger.

If the onion slice is too thick, its taste can be overwhelming. But if you get the pieces to the appropriate density, it matches the hamburger quite well and emphasizes how scrumptious the dish is. To attain the best density of onion and tomato slices, it's essential to use a really sharp knife.

Beyond a sharp knife, some frying pan accessories will make this cook more enjoyable. For the tomato, I attempt and cut round slices slightly thinner than the density of a pencil.

If you intend on putting cheese on your burger you can include cheese simply after flipping the hamburger. Some individuals will likewise include special sauce at this time but I prefer to slather that straight on the bun instead of on top of the piece of cheese. Constantly toast your buns over medium high heat in a bit of butter first and enable them to keep warm while the burgers prepare.