Achieving Restaurant-Quality Sides at Home

Cast iron drops in temperature after each hamburger. Steel does not. That's why I developed it I come from a steel household and I knew the material could exceed 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 crucial for creating the Maillard response, which gives smashburgers their signature crispy, lacy edges and deep flavor. Get it ripping hot. You want to hear that sizzle the second the beef strikes the steel.

Flip, include cheese, and cook for another to melt the cheese and surface cooking. That's what makes it so great. The 20% fat material is vital 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 three things: (500-550F) Get your frying pan ripping hot. Take full advantage of contact with the frying pan.

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

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This takes full advantage of area for browning and creates the signature crispy edges. Don't be shy. Really smash it. That's where the magic happens. Season on the frying pan. Don't season the beef before forming the balls it can make the texture mushy. Definitely. I use 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 begin utilizing it for everything. I invented the Baking Steel in 2012 after reading that steel performs heat better than stone.

It stores more heat, recuperates much faster, and provides you a consistent crust from the first burger to the last. Get it ripping hot, work quick, and make some bad ass hamburgers.

What started as a Kickstarter project (improved by an early endorsement from Kenji Lpez-Alt on Serious Eats) has actually become the go-to tool for hundreds of thousands of home cooks. His obsession with high-heat cooking goes way beyond pizza. After years of testing smashburgers on cast iron, stainless-steel, and every griddle on the marketplace, he designed the Skinny Griddle and Mini Griddle particularly for stovetop cooking engineered to hold heat the way just steel can.

The Skinny Griddle 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 recipes.

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It's a basic meal, and it takes just a couple of minutes to prepare and a few minutes to cook your scrumptious frying pan burgers. Select your burger patty, select your cheese, and select your buns and filling.! Cooking up your hamburgers on a flat griddle is a terrific way to get all the flavor you can out of both your burger patty and your cooking surface.

These flat, smooth cooking surfaces can take a lot of heat, and they can offer your hamburger the best sear, and a well rounded, even prepare. We like frying pans since they are so versatile, and while traditionally they are used on stovetops, we regularly cook burgers on a frying pan in the oven, or 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 couple of universal guidelines to follow when you're cooking hamburgers: If you have actually cast iron griddles, they are going to require a layer of flavoring to safeguard the surface. This makes it non-stick, and likewise protects it from rust.