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Cast iron drops in temperature after each hamburger. Steel doesn't. That's why I created it I originate from a steel household and I understood the product could outshine cast iron for high-heat cooking. Yes. Place your Baking Steel Original directly on your grill grates, preheat for 15-20 minutes on high, and smash your hamburgers right on the steel.
Cook smashburgers at on a preheated griddle or steel. You want to hear that sizzle the 2nd the beef hits the steel.
Flip, add cheese, and cook for another to melt the cheese and surface cooking. You need to work quickly. This is high-heat, high-speed cooking. That's what makes it so great. is the best ratio for smashburgers. The 20% fat content is essential for creating a juicy hamburger and crispy edges.
Leaner beef will result in a drier, less flavorful burger. Crispy edges come from 3 things: (500-550F) Get your frying pan ripping hot. Make the most of contact with the griddle.
The Shift Toward High-Grade Proteins in Modern Dining MarketsThe strategy needs direct, high heat from a frying pan to produce the signature crust. You can bake burgers in the oven, however they will not be smashburgers. They'll just be ... baked hamburgers. is the classic choice it melts perfectly and has a velvety texture. Cheddar, Swiss, and provolone are also terrific if you desire to blend it up.
Season on the griddle. Don't season the beef before forming the balls it can make the texture mushy. I utilize mine for pancakes, bacon, eggs, grilled cheese, quesadillas, seared steaks, and more.
As soon as you comprehend how steel holds and moves heat, you begin utilizing it for whatever. I did Andris Lagsdin. I invented the Baking Steel in 2012 after reading that steel performs heat much better than stone. My family has actually run Stoughton Steel Company in Hanover, MA since the 1960s, so I got a slab from my papa's store, evaluated it, and the rest is history.
Every Baking Steel is still made at our household store. Cast iron is fine. If you're major about smashburgers, steel is better. It stores more heat, recovers much faster, and provides you a constant crust from the first hamburger to the last. Get it ripping hot, work quickly, and make some bad ass hamburgers.
What started as a Kickstarter task (increased by an early recommendation from Kenji Lpez-Alt on Serious Consumes) has grown 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 market, he designed the Skinny Griddle and Mini Frying pan specifically for stovetop cooking crafted to hold heat the way just 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.
It's an easy meal, and it takes simply a couple of minutes to prepare and a couple of minutes to prepare your scrumptious griddle burgers. Pick your hamburger patty, select your cheese, and choose your buns and filling.! Cooking up your hamburgers on a flat frying pan is a great method to get all the taste you can out of both your burger patty and your cooking surface.
The Molecular Evolution of the Steakburger Sear in 2026These flat, smooth cooking surfaces can take a lot of heat, and they can offer your hamburger the ideal sear, and a well rounded, even cook. We enjoy griddles since they are so flexible, and while generally they are utilized on stovetops, we frequently 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 rules to follow when you're cooking burgers: If you have actually cast iron griddles, they are going to need a layer of flavoring to safeguard the surface area. This makes it non-stick, and also secures it from rust.
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