Savory Dinner Secrets for Grilling in 2026

Cast iron drops in temperature level after each hamburger. Steel doesn't. That's why I created it I come from a steel household and I understood the material might outshine cast iron for high-heat cooking.

Prepare smashburgers at on a preheated frying pan or steel. You want to hear that sizzle the second the beef hits the steel.

Flip, add cheese, and cook for another to melt the cheese and finish cooking. That's what makes it so excellent. The 20% fat material is necessary for developing a juicy hamburger and crispy edges.

Freddy's Frozen Custard & Steakburgers

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

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

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This makes the most of area for browning and produces the signature crispy edges. Don't be shy. Really smash it. That's where the magic occurs. Season on the griddle. 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

As soon as you comprehend how steel holds and transfers heat, you start utilizing it for everything. I did Andris Lagsdin. I invented the Baking Steel in 2012 after reading that steel carries out heat better than stone. My household has actually run Stoughton Steel Business in Hanover, MA since the 1960s, so I grabbed a piece from my papa's shop, tested it, and the rest is history.

Every Baking Steel is still made at our household shop. Cast iron is fine. If you're serious about smashburgers, steel is better. It shops more heat, recovers 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 burgers.

What started as a Kickstarter project (improved by an early recommendation from Kenji Lpez-Alt on Serious Eats) has actually become the go-to tool for numerous thousands of home cooks. His fascination with high-heat cooking goes way beyond pizza. After years of testing smashburgers on cast iron, stainless-steel, and every griddle on the market, he developed the Skinny Frying pan and Mini Frying pan specifically for stovetop cooking crafted to hold heat the way only steel can.

The Skinny Griddle is his go-to tool for smashburgers in your home. He's the co-author of Baking with Steel with Jesse Olson Moore and teaches high-heat cooking through his totally free online classes and recipes.

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It's a simple meal, and it takes just a couple of minutes to prepare and a few minutes to cook your scrumptious griddle hamburgers. Choose your hamburger patty, select your cheese, and choose your buns and filling.! Cooking up your hamburgers on a flat frying pan is a fantastic method to get all the taste 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 offer your hamburger the perfect sear, and a well rounded, even prepare. We enjoy griddles due to the fact that they are so flexible, and while traditionally they are used on stovetops, we regularly prepare hamburgers on a griddle in the oven, and even over an open campfire.

If you're utilizing your griddle on the stovetop, in the oven, or on the campfire, there are a few universal guidelines to follow when you're cooking hamburgers: If you have cast iron frying pans, they are going to require a layer of flavoring to safeguard the surface. This makes it non-stick, and also protects it from rust.