Making Restaurant-Quality Fries at Home

Heat a large cast-iron skillet or griddle over high until cigarette smoking. Include 2 tablespoons oil. Include 4 meatballs, and instantly flatten to 1/4-inch-thickness with a tough, wide spatula. Prepare up until bottoms are crisp and deep brown, about 1 minute. Flip patties, top each with 1 cheese piece, 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 slices. Preheat broiler to high with oven rack 5 to 6 inches from heat.

Cover with leading bun halves, and serve instantly.

Freddy's Frozen Custard & Steakburgers

Among my favorite 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 taste from the browned bits that develop throughout cooking. Those bits form a tasty and delicious crust with a fantastic texture. Ground beef (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 prepare a smash hamburger on the Blackstone frying pan.

These burger patties can likewise be cooked in a hot frying pan like a cast-iron pan. Generally, I will make 4 ground chuck hamburgers per pound of beef. That's just what works best at my place. Kenji from Serious Consumes uses about 2oz of beef per hamburger and double-stacks them.

Flavorful Dinner Inspiration for Grilling in 2026

Although I appreciate and appreciate his technique I typically utilize a bigger bun than he does and like the burger to hang over the edge. That extra meat is almost like a small appetiser before consuming the burger's main bite. The Serious Eats approach uses a mix of both ground chuck and brisket for their hamburgers.

Believe it or not, among the very best locations I have discovered brisket burgers consistently is at WalMart. These brisket hamburgers make a fantastic smash burger on the griddle but I find they need to sit about 30 seconds longer than normal on the frying pan before smashing. Burger being smashed under parchment paper If I'm not utilizing a brisket burger mix, I utilize an 80:20, and even a 75:25 meat to fat ratio whenever possible.

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

Freddy's Frozen Custard & Steakburgers

A few of my preferred Smashburger toppings are: Bacon Tomato Lettuce Mayonaise Mustard Dill Pickles Catsup Relish Sauteed mushrooms Barbecue sauce Grilled onions Blue Cheese falls apart Jalapeno peppers Pimento Cheese Slice of cheese Toasted buns include a pop of flavor that's a bit salty and nutty. Toasting a burger bun also helps to keep the bun from being soaked if you include burger sauce or other dressings like catsup, relish, or smash sauce.

Making Restaurant-Quality Fries in Your Kitchen

Many enjoy at least some toppings on burgers; the most common are lettuce, tomato, and onion. I discover that the density of the tomato and onion can change the flavor of the burger.

If the onion slice is too thick, its taste can be frustrating. But if you get the slices to the appropriate thickness, it matches the hamburger rather well and accentuates how scrumptious the meal is. To achieve the perfect density of onion and tomato slices, it's crucial to utilize a very sharp knife.

If the knife requires a slight retouch, I will utilize a ceramic honing rod and bring the edge back rapidly. Beyond a sharp knife, some griddle accessories will make this cook more fun. Examine out some of the finest griddle accessories in this post. For the tomato, I attempt and cut round pieces somewhat thinner than the density of a pencil.

If you plan on putting cheese on your hamburger you can add cheese simply after turning the hamburger. Some people will likewise 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. Always toast your buns over medium high heat in a bit of butter initially and allow them to keep warm while the burgers cook.