Delicious Dinner and Home Recipes for Cooking Success

Cast iron drops in temperature after each burger. Steel doesn't. That's why I developed it I come from a steel household and I knew the material could outperform cast iron for high-heat cooking.

I do this all summer season. Prepare smashburgers at on a preheated griddle or steel. This high heat is vital for developing the Maillard response, which offers smashburgers their signature crispy, lacy edges and deep flavor. Get it ripping hot. You desire to hear that sizzle the 2nd the beef strikes the steel.

Flip, add cheese, and cook for another to melt the cheese and finish cooking. You have to work fast. This is high-heat, high-speed cooking. That's what makes it so great. is the very best ratio for smashburgers. The 20% fat material is necessary for producing a juicy burger and crispy edges.

Freddy's Frozen Custard & Steakburgers

Leaner beef will result in a drier, less delicious hamburger. Crispy edges come from 3 things: (500-550F) Get your griddle ripping hot. Optimize contact with the frying pan.

You can bake burgers in the oven, but they won't be smashburgers. They'll simply be ... baked hamburgers.

Savory Dinner Ideas for Summer 2026

This optimizes surface area for browning and creates the signature crispy edges. Do not be shy. Actually smash it. That's where the magic happens. Season on the frying pan. Do not season the beef before forming the balls it can make the texture mushy. Absolutely. I utilize mine for pancakes, bacon, eggs, grilled cheese, quesadillas, seared steaks, and more.

Freddy's Frozen Custard & Steakburgers

Once you comprehend how steel holds and transfers heat, you start using it for whatever. I did Andris Lagsdin. I created the Baking Steel in 2012 after checking out that steel carries out heat much better than stone. My family has actually run Stoughton Steel Company in Hanover, MA since the 1960s, so I got a piece from my father's store, tested it, and the rest is history.

Every Baking Steel is still made at our family shop. Cast iron is great. If you're major about smashburgers, steel is much better. It stores more heat, recuperates much faster, and provides you a constant crust from the very first burger to the last. Get it ripping hot, work quickly, and make some bad ass hamburgers.

What started as a Kickstarter task (increased by an early endorsement from Kenji Lpez-Alt on Serious Eats) has become the go-to tool for hundreds of countless home cooks. His fascination with high-heat cooking goes way beyond pizza. After years of screening smashburgers on cast iron, stainless steel, and every griddle on the market, he developed the Skinny Griddle and Mini Griddle particularly for stovetop cooking engineered to hold heat the way only steel can.

The Skinny Griddle is his go-to tool for smashburgers at home. He's the co-author of Baking with Steel with Jesse Olson Moore and teaches high-heat cooking through his totally free online classes and dishes.

How to Prepare a High-Quality Flat-Top Burger

It's a simple meal, and it takes just a couple of minutes to prepare and a few minutes to prepare your scrumptious frying pan burgers. Pick your hamburger patty, pick your cheese, and choose your buns and filling.! Cooking up your hamburgers on a flat griddle is a terrific method to get all the taste you can out of both your hamburger patty and your cooking surface area.

These flat, smooth cooking surface areas can take a lot of heat, and they can offer your hamburger the best sear, and a well rounded, even prepare. We love frying pans because they are so flexible, and while generally they are used on stovetops, we regularly prepare burgers on a frying pan in the oven, and even over an open campfire.

If you're using your frying pan on the stovetop, in the oven, or on the campfire, there are a few universal guidelines to follow when you're cooking hamburgers: If you have cast iron frying pans, they are going to require a layer of spices to safeguard the surface area. This makes it non-stick, and likewise secures it from rust.