Special Ingredients for Premium Burgers

I make smashburgers on steel often. They are bad ass and once you attempt it by doing this, you'll never ever return. I invented the Baking Steel back in 2012 for pizza but truthfully, smashburgers might be the thing I cook on steel more than anything else these days. The work is getting your hamburger bar together: sliced pickles, onions, cheese, unique sauce.

Get your frying pan or steel ripping hot. 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 famous.

Freddy's Frozen Custard & Steakburgers

I have actually made smash burgers on this thing that people still discuss. Smashburgers at home are off the charts. Here's how I do it. More surface location equates to more taste. Smashing the beef thin takes full advantage of contact with the hot steel, activating the Maillard response, the chemical process that develops that deep, savory, browned taste all of us crave.

Your very first burger and your fourth get the same amazing edge-to-edge crust without the temperature dropping. I 'd understand my family has remained in the steel company for over 50 years at our shop in Hanover, MA. I comprehend this material, and I built these frying pans particularly to resolve the heat retention problem that cast iron can't.

Flavorful Dinner Inspiration for Grilling in 2026

Let it pre-heat for 10-15 minutes up until it's ripping hot (around 500-550F). This is the same principle behind our pizza steels load the steel with heat, and it does the work for you. Carefully divide the hamburger into 4 x 4 oz (115g) balls. Do not strain the meat; just form it into a loose ball.

Instantly smash them really thin (about 1/4 inch) with a stiff spatula or press. To prevent sticking, you can put a little piece of parchment paper between the meat and the spatula. Season the smashed patties kindly with kosher salt and fresh black pepper. Cook for 60-90 seconds. You'll see the edges turn a deep, crispy brown.

Use a bench scraper or stiff spatula to get under the patty, ensuring you scrape up all the crispy, browned bits. Turn it over. Instantly place a piece 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 griddle for 15-20 seconds.

Exploring Flat-Top versus Outdoor Grill Methods

Cheese melting completely on the Mini Griddle Cast iron is the traditional option for smashburgers, and it works. I utilized cast iron for years. However after evaluating both side-by-side for over a years, I switched to steel. And look, I'm not just a guy with a viewpoint. My household has actually run since the 1960s.

I understand how it shops and transfers heat in a way a lot of individuals never believe about. Here's the distinction: That suggests it recuperates temperature level much 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 tidy. I've evaluated 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 burgers right on the steel. You get the exact same unbelievable crust with the added advantage of outdoor cooking and that subtle smoky flavor from the grill.

How Premium Ingredients Transform Your Meals

They walk up expecting routine grilled burgers and instead they see me smashing patties on a slab of American-made steel on the grill. Perfect smash burgers made on the Baking Steel Original on an outdoor grill I developed each of these for a particular use case.

It fits on a single burner and is ideal for families or hamburger night with good friends. is compact and ideal for 1-2 burgers. It's great for small kitchens, apartment or condos, or solo cooking. Exact same heat retention, smaller footprint. is the one that started it all. Use it in the oven for pizza, or take it outdoors and place it on your grill for smashburgers, steaks, and more.