Top Culinary Tips for Juicy Grilled Patties

I make smashburgers on steel typically. The work is getting your hamburger bar together: chopped pickles, onions, cheese, special sauce.

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

Freddy's Frozen Custard & Steakburgers

I've made smash burgers on this thing that people still speak about. Smashburgers in the house are off the charts. Here's how I do it. More area equates to more flavor. Smashing the beef thin takes full advantage of contact with the hot steel, setting off the Maillard reaction, the chemical procedure that produces that deep, tasty, browned flavor all of us crave.

Your first burger and your fourth get the same unbelievable edge-to-edge crust without the temperature level dropping. I 'd know my family has remained in the steel organization for over 50 years at our shop in Hanover, MA. I understand this product, and I built these griddles specifically to resolve the heat retention problem that cast iron can't.

Expert Flat-Top Strategies for Upcoming Summer Grilling

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

Season the smashed patties generously with kosher salt and fresh black pepper. Prepare for 60-90 seconds.

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.

Mastering the Flat-Top: Essential Burger Techniques

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

I understand how it stores and transfers heat in a method many people never think about. Here's the difference: That means it recovers temperature quicker between hamburgers.

Freddy's Frozen Custard & Steakburgers

You get the same screaming-hot crust on your first burger and your fourth. Simply cook, scrape, wipe clean. I have actually checked 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 extraordinary crust with the added advantage of outside cooking and that subtle smoky flavor from the grill.

Delicious Dinner Inspiration for Summer 2026

They walk up anticipating regular grilled burgers and rather they see me smashing patties on a piece of American-made steel on the grill. Perfect smash burgers made on the Baking Steel Original on an outside grill I created each of these for a particular usage case.

It fits on a single burner and is perfect for households or burger night with good friends. is compact and best for 1-2 burgers. It's great for small kitchen areas, houses, or solo cooking. Exact same heat retention, smaller footprint. is the one that started it all. Utilize it in the oven for pizza, or take it outdoors and location it on your grill for smashburgers, steaks, and more.