How High-Quality Ingredients Transform Home Cooking

Cast iron drops in temperature level after each burger. Steel doesn't. That's why I produced it I come from a steel family and I knew the product could exceed cast iron for high-heat cooking.

I do this all summertime. Cook smashburgers at on a preheated griddle or steel. This high heat is crucial for producing the Maillard reaction, which gives smashburgers their signature crispy, lacy edges and deep taste. 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 surface cooking. You have to work quickly. This is high-heat, high-speed cooking. That's what makes it so good. is the very best ratio for smashburgers. The 20% fat content is essential for developing a juicy burger and crispy edges.

Freddy's Frozen Custard & Steakburgers

Leaner beef will result in a drier, less tasty hamburger. Stick with 80/20. Crispy edges originate from 3 things: (500-550F) Get your frying pan ripping hot. The fat renders and french fries the edges. Make the most of contact with the griddle. Heat, fat, and surface area contact. Master those three things and you'll get perfect crispy edges each time.

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

How to Prepare a Gourmet Flat-Top Burger

This maximizes surface location for browning and creates the signature crispy edges. Don't be shy. Truly smash it. That's where the magic occurs. Season on the griddle. Do not 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

Once you comprehend how steel holds and moves heat, you start using it for everything. I developed the Baking Steel in 2012 after checking out that steel performs heat better than stone.

Every Baking Steel is still made at our family shop. Cast iron is great. If you're severe about smashburgers, steel is better. It stores more heat, recovers faster, and gives 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 job (improved by an early endorsement from Kenji Lpez-Alt on Serious Consumes) has actually turned into the go-to tool for hundreds of thousands of 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 marketplace, he created the Skinny Griddle and Mini Griddle particularly for stovetop cooking crafted 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 free online classes and dishes.

How to Cook a Gourmet Flat-Top Burger

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

These flat, smooth cooking surface areas can take a great deal of heat, and they can provide your hamburger the perfect sear, and a well rounded, even cook. We like frying pans due to the fact that they are so flexible, and while generally they are utilized on stovetops, we frequently cook hamburgers on a griddle in the oven, or perhaps over an open campfire.

If you're using your griddle 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 cast iron frying pans, they are going to need a layer of seasoning to protect the surface area. This makes it non-stick, and also protects it from rust.