Flavorful Dinner Inspiration for Grilling in 2026

Cast iron drops in temperature after each burger. Steel doesn't. That's why I produced it I originate from a steel family and I knew the product could outperform cast iron for high-heat cooking. Yes. Put your Baking Steel Original directly on your grill grates, preheat for 15-20 minutes on high, and smash your burgers right on the steel.

I do this all summer season. Cook smashburgers at on a preheated griddle or steel. This high heat is important for producing the Maillard reaction, which gives smashburgers their signature crispy, lacy edges and deep taste. Get it ripping hot. You wish to hear that sizzle the 2nd the beef hits the steel.

Flip, add cheese, and cook for another to melt the cheese and finish cooking. You have to work quick. This is high-heat, high-speed cooking. That's what makes it so great. is the best ratio for smashburgers. The 20% fat material is essential for creating a juicy hamburger and crispy edges.

Freddy's Frozen Custard & Steakburgers

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

You can bake burgers in the oven, but they will not be smashburgers. They'll simply be ... baked burgers.

How Premium Ingredients Transform Your Meals

This maximizes surface area for browning and produces the signature crispy edges. Do not be shy. Actually smash it. That's where the magic takes place. Season on the griddle. Do not season the beef before forming the balls it can make the texture mushy. Absolutely. I utilize mine for pancakes, bacon, eggs, grilled cheese, quesadillas, seared steaks, and more.

Freddy's Frozen Custard & Steakburgers

When you comprehend how steel holds and moves heat, you start utilizing it for whatever. I did Andris Lagsdin. I invented the Baking Steel in 2012 after checking out that steel carries out heat much better than stone. My household has actually run Stoughton Steel Company in Hanover, MA since the 1960s, so I got a slab from my dad's store, checked it, and the rest is history.

It shops more heat, recovers quicker, and provides you a constant crust from the first hamburger to the last. Get it ripping hot, work fast, and make some bad ass hamburgers.

What began as a Kickstarter project (improved by an early endorsement from Kenji Lpez-Alt on Serious Consumes) has turned into the go-to tool for numerous countless 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 developed the Skinny Griddle and Mini Frying pan particularly for stovetop cooking engineered to hold heat the method just steel can.

The Skinny Frying pan is his go-to tool for smashburgers in the house. 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.

Key Tips for Perfect Outdoor BBQ Sides

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

These flat, smooth cooking surface areas can take a great deal of heat, and they can offer your hamburger the perfect sear, and a well rounded, even prepare. We like frying pans because they are so flexible, and while generally they are used on stovetops, we routinely prepare burgers on a griddle in the oven, and 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 cast iron griddles, they are going to require a layer of spices to protect the surface. This makes it non-stick, and likewise safeguards it from rust.