Special Ingredients for Premium Burgers

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

Get your frying pan or steel ripping hot. We're cooking these for 30-60 seconds per side, and you want it shrieking hot for that Maillard reaction, the sear that makes smashburgers legendary.

Freddy's Frozen Custard & Steakburgers

I've made smash burgers on this thing that people still discuss. Smashburgers in your home are off the charts. Here's how I do it. More area equals more flavor. Smashing the beef thin makes the most of contact with the hot steel, activating the Maillard response, the chemical process that creates that deep, tasty, browned taste we all yearn for.

Your very first burger and your 4th get the very same amazing edge-to-edge crust without the temperature dropping. I 'd know my household has actually remained in the steel company for over 50 years at our shop in Hanover, MA. I comprehend this material, and I built these griddles specifically to solve the heat retention problem that cast iron can't.

Unique Ingredients for Top-Tier 2026 Burgers

Let it preheat for 10-15 minutes until it's ripping hot (around 500-550F). This is the same principle behind our pizza steels fill the steel with heat, and it does the work for you.

Season the smashed patties kindly 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.

The Definitive Guide to Griddle Grilling Mastery

Cheese melting perfectly on the Mini Frying pan Cast iron is the standard choice for smashburgers, and it works. After evaluating both side-by-side for over a decade, I changed to steel.

I understand how it stores and transfers heat in a way the majority of individuals never ever believe about. Here's the distinction: That suggests it recovers temperature level much faster in between hamburgers.

Freddy's Frozen Custard & Steakburgers

Steel does not drop. You get the exact same screaming-hot crust on your very first burger and your 4th. It warms up much faster and distributes heat more evenly. No hot areas, no cold areas. Just constant, edge-to-edge browning. No flavoring, no babying. Simply cook, scrape, wipe tidy. I've checked cast iron, stainless-steel, and every griddle on the market.

Pre-heat the grill and steel for 15-20 minutes on high heat, then smash your burgers right on the steel. You get the exact same unbelievable crust with the included advantage of outside cooking and that subtle smoky flavor from the grill.

Exploring Flat-Top versus Traditional Grilling Techniques

Buddies lose their minds when they see it. They stroll up anticipating regular grilled burgers and rather they see me smashing patties on a piece of American-made steel on the grill. It's an entire thing. Perfect smash hamburgers made on the Baking Steel Original on an outdoor grill I created each of these for a specific use case.

It fits on a single burner and is perfect for families or hamburger night with buddies. Same heat retention, smaller footprint. Utilize it in the oven for pizza, or take it outdoors and location it on your grill for smashburgers, steaks, and more.