How to Craft a Gourmet Flat-Top Burger

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

Repeat with remaining 2 tablespoons oil, staying 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. Set up buns, cut side up, on a baking sheet. Broil in preheated oven till toasted, 1 to 2 minutes.

Cover with leading bun halves, and serve instantly.

Freddy's Frozen Custard & Steakburgers

One of my favorite things to cook on the Blackstone Griddle is the A homemade smash burger is super-thin hamburger patties cooked on a frying pan with lots of taste from the browned bits that develop during cooking. Those bits form a tasty and delicious crust with a terrific texture. Hamburger (at least 80:20) American Cheese Leaf Lettuce Tomato slices Sugary food onion slices Garlic salt Black pepper Butter Catsup Mayonaise Mustard Relish Hamburger buns There's no right or wrong 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. Usually, I will make four ground chuck hamburgers per pound of beef. However that's just what works best at my location. Kenji from Serious Consumes uses about 2oz of beef per hamburger and double-stacks them.

Unique Ingredients for Premium Burgers

Although I value and appreciate his technique I frequently use a larger bun than he does and like the hamburger to hang over the edge. That extra meat is practically like a small appetiser before eating the hamburger's main bite. The Serious Consumes approach uses a mix of both ground chuck and brisket for their hamburgers.

Believe it or not, one of the best places I have actually found brisket burgers consistently is at WalMart. These brisket hamburgers make a fantastic smash burger on the griddle however I find they require to sit about 30 seconds longer than normal on the griddle before smashing. Hamburger being smashed under parchment paper If I'm not using a brisket burger mix, I utilize an 80:20, and even a 75:25 meat to fat ratio whenever possible.

Use newly ground beef over previously frozen whenever you can to make the hamburgers even more delicious. I'm persuaded the foundation of any delicious ground meat burger starts is a quality hamburger bun.

Freddy's Frozen Custard & Steakburgers

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

Advanced Flat-Top Strategies for 2026 Summer Grilling

Many delight in a minimum of some toppings on hamburgers; the most common are lettuce, tomato, and onion. I discover that the density of the tomato and onion can alter the flavor of the burger. Slicing the tomato ends up being very important. Too thick of a piece and the tomato adds more cold wetness than needed, throwing off the meat to topping ratio.

If the onion piece is too thick, its taste can be overwhelming. But if you get the pieces to the appropriate density, it complements the burger rather well and accentuates how scrumptious the meal is. To attain the perfect density of onion and tomato pieces, it's important to use a really sharp knife.

If the knife needs a slight retouch, I will utilize a ceramic honing rod and bring the edge back quickly. Beyond a sharp knife, some frying pan accessories will make this cook more fun. Have a look at some of the best frying pan devices in this post. For the tomato, I try and cut round slices slightly thinner than the thickness of a pencil.

If you intend on putting cheese on your burger you can include cheese just after turning the hamburger. Some people will also add unique sauce at this time but I prefer to slather that straight on the bun rather of on top of the piece of cheese. Constantly toast your buns over medium high heat in a little butter initially and allow them to keep warm while the hamburgers prepare.