Perfecting Restaurant-Quality Fries in Your Kitchen

Cast iron drops in temperature after each burger. Steel does not. That's why I produced it I come from a steel family and I understood the material could outshine cast iron for high-heat cooking.

Prepare smashburgers at on a preheated griddle or steel. You want to hear that sizzle the 2nd the beef hits the steel.

Flip, include cheese, and cook for another to melt the cheese and surface cooking. That's what makes it so excellent. The 20% fat material is important for producing a juicy hamburger and crispy edges.

Freddy's Frozen Custard & Steakburgers

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

The strategy requires direct, high heat from a griddle to produce the signature crust. You can bake burgers in the oven, but they will not be smashburgers. They'll simply be ... baked burgers. is the classic option it melts perfectly and has a velvety texture. Cheddar, Swiss, and provolone are likewise excellent if you wish to blend it up.

Why Fresh Ingredients Transform Home Cooking

Season on the frying pan. Don't season the beef before forming the balls it can make the texture mushy. 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 moves heat, you begin utilizing it for everything. I did Andris Lagsdin. I developed the Baking Steel in 2012 after reading that steel performs heat better than stone. My family has actually run Stoughton Steel Company in Hanover, MA because the 1960s, so I got a slab from my daddy's shop, tested it, and the rest is history.

Every Baking Steel is still made at our family store. Cast iron is great. If you're serious about smashburgers, steel is better. It shops more heat, recuperates much faster, and offers you a consistent crust from the first burger to the last. Get it ripping hot, work quickly, and make some bad ass burgers.

What began as a Kickstarter project (improved by an early recommendation from Kenji Lpez-Alt on Serious Eats) has turned into the go-to tool for numerous countless home cooks. His fixation with high-heat cooking goes way beyond pizza. After years of testing smashburgers on cast iron, stainless steel, and every frying pan on the marketplace, he designed the Skinny Griddle and Mini Griddle particularly for stovetop cooking engineered to hold heat the method 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 complimentary online classes and dishes.

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

These flat, smooth cooking surfaces can take a lot of heat, and they can give your hamburger the perfect sear, and a well rounded, even cook. We love griddles due to the fact that 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 griddle on the stovetop, in the oven, or on the campfire, there are a few universal rules to follow when you're cooking hamburgers: If you have cast iron frying pans, they are going to need a layer of seasoning to secure the surface. This makes it non-stick, and also protects it from rust.