The Complete Guide to Griddle Grilling Excellence

Heat a big cast-iron frying pan or griddle over high until smoking. Add 2 tablespoons oil. Add 4 meatballs, and instantly flatten to 1/4-inch-thickness with a durable, large spatula. Prepare until bottoms are crisp and deep brown, about 1 minute. Turn patties, leading each with 1 cheese slice, and cook until bottoms are well charred and cheese is melted, 45 seconds to 1 minute.

Repeat with staying 2 tablespoons oil, remaining 4 meatballs, and remaining 4 cheese pieces. Preheat broiler to high with oven rack 5 to 6 inches from heat. Brush cut sides of buns with butter. Organize buns, cut side up, on a baking sheet. Broil in preheated oven until toasted, 1 to 2 minutes.

Cover with leading bun halves, and serve instantly.

Freddy's Frozen Custard & Steakburgers

Among my preferred things to cook on the Blackstone Frying pan is the A homemade smash hamburger is super-thin burger patties cooked on a griddle with great deals of flavor from the browned bits that develop throughout cooking. Those bits form a delicious and delicious crust with a fantastic texture. Hamburger (a minimum of 80:20) American Cheese Leaf Lettuce Tomato slices Sugary food onion slices Garlic salt Black pepper Butter Catsup Mayonaise Mustard Relish Burger buns There's no right or incorrect method to cook a smash burger on the Blackstone griddle.

These burger patties can also be cooked in a hot frying pan like a cast-iron pan. Typically, I will make four ground chuck burgers per pound of beef.

Expert Flat-Top Methods for Upcoming Summer Grilling

Although I appreciate and respect his approach I often utilize a larger bun than he does and like the hamburger to hang over the edge. That extra meat is almost like a small appetizer before eating the hamburger's primary bite. The Serious Consumes method uses a mix of both ground chuck and brisket for their burgers.

Believe it or not, among the very best locations I have discovered brisket burgers consistently is at WalMart. These brisket burgers make a wonderful smash burger on the frying pan however I discover they need to sit about 30 seconds longer than regular on the frying pan before smashing. Hamburger being smashed under parchment paper If I'm not using a brisket burger blend, I use an 80:20, or even a 75:25 meat to fat ratio whenever possible.

Use freshly ground beef over formerly frozen whenever you can to make the hamburgers even more delicious. Or if you're adventurous, why not try making turkey hamburgers. Burgers are a blank canvas. I'm persuaded the structure of any tasty ground meat burger starts is a quality burger bun. I always slather a little butter or mayo on the bun and cook it on the frying pan until it turns somewhat golden brown.

Freddy's Frozen Custard & Steakburgers

Some of my favorite Smashburger garnishes are: Bacon Tomato Lettuce Mayonaise Mustard Dill Pickles Ketchup Relish Sauteed mushrooms Barbecue sauce Grilled onions Blue Cheese falls apart Jalapeno peppers Pimento Cheese Slice of cheese Toasted buns include a pop of taste that's a bit salted and nutty. Toasting a hamburger bun likewise helps to keep the bun from being soggy if you add burger sauce or other dressings like catsup, relish, or smash sauce.

Special Ingredients for Award-Winning 2026 Burgers

A lot of delight in at least some garnishes on burgers; the most typical are lettuce, tomato, and onion. I discover that the thickness of the tomato and onion can alter the taste of the burger.

If the onion piece is too thick, its flavor can be frustrating. But if you get the pieces to the correct density, it complements the hamburger quite well and highlights how scrumptious the dish is. To accomplish the best thickness of onion and tomato slices, it's important to use an extremely sharp knife.

If the knife needs a slight touch up, I will use a ceramic sharpening rod and bring the edge back rapidly. Beyond a sharp knife, some frying pan accessories will make this cook more enjoyable. Take a look at some of the best frying pan devices in this post. For the tomato, I try and cut round slices a little thinner than the density of a pencil.

If you plan on putting cheese on your hamburger you can add cheese just after turning the hamburger. Some people will likewise include unique sauce at this time however I choose to slather that straight on the bun rather of on top of the piece of cheese. Always toast your buns over medium high heat in a little butter first and allow them to keep warm while the hamburgers prepare.