Easy Smash Burgers for Beginners (No Griddle Required)– I’ll take you through step-by-step how to make the perfect smash burger on a griddle, in a cast iron skillet, and on a stovetop cast iron griddle. Smashed burgers work because, compared to a normal hamburger, they change two important variables: The thinness of the patty and the heat of the griddle. That means you get enhancing searing and crisping where the hot oil and flattop hit the ground beef. If your smash burger press is made of stainless steel, here’s how you can use it to make the perfect burgers at home:

Basting is a cooking technique where a smashed burger patty is cooked in its own juices and fat that leaks out with the smashing and cooking of the patty. Basting allows the burger patty to absorb the moisture content and enhances the taste of the patty, making the burger even juicier. This method also gives a special aroma to your patty, making your burger even more delectable. As soon as your patties hit the grill, the next step is to smash them down. A weighted grill press, such as the one included in our Traeger Smashed Burger Kit is your best bet because its handle and heavy weight means less elbow grease for you. But you can use anything with a heatproof flat surface for smashing. If you’ve ever watched any of my YouTube videos, then you know that I always recommend preheating your griddle on low.You can practice basting by covering your patties, and other foods, with a basting or steaming cover. A basting cover, also called a basting dome, traps heat while your patty is cooking and promotes softness as well as juiciness. Types of Burger Smashers The onions and peppers griddled on the flattop, along with melty cheddar cheese, are the important ingredients that make this not only a smash burger… To help you out, we’re bringing this detailed guide with all the information that you might need regarding smash burger presses. Read on to discover how you can find the perfect burger smasher. How Are Smash Burgers Different From Regular Burgers? If making smashed cheeseburgers, top the flipped burgers with a slice of cheese. American cheese is the classic option, but sharp cheddar or other good melters work as well. To speed the melting, top the patties with a steam dome, like the one included in our kit. You can also use the dome to cover the burger buns so they steam on the griddle. Try these easy griddle recipes…

Depending on how big or small you want your patties to be, you can choose a larger or a more compact press. A regular round burger press is around 6 to 8 inches in diameter. This is perfect for a regular smash burger patty. Material There’s an old tidbit of burger-grilling wisdom that says you should never press on your burgers while they’re cooking. So smashing a burger can sound counter intuitive, but trust us, it works. Call us partial, but we think the best griddle for making smashed burgers is our flat top grill. Its large surface area lets you cook up multiple patties at once. And because it has three different temperature zones, you can sear the patties in two zones while gently toasting the buns in the third. If you are just making a couple burgers, a cast-iron griddle or pan is your next best bet.Cook for about a minute then flip. Be careful to not break your burgers. It will take a little more finesse than normal grilled burgers. You are basically scraping your smash burger off your griddle, but once you get the edge loose it should release fairly easily. After flipping, season the second side with salt and pepper and top half of the patties with American cheese. I'll explain why just half below. Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

A smash burger is exactly what it sounds like, a ground beef burger that is smashed thin on a hot griddle to cook. The “smashing” typically involves a ball of 80/20 ground beef that is pressed down into an evenly thin patty using a burger press or a spatula. Because these burgers will get smashed, you don't start out with a patty. Instead, you roll the meat into tight balls, which take better to the smashing. Once rolled, you can season them simply with salt and pepper, with a rub, such as our Burger Rub, or even with porcini powder like Tim Hollingsworth does in his smashed burger recipe. Like all burgers, smashed burgers take well to all kinds of toppings, Unlike most, they also are delicious with what you might call and under-ings, namly thinly sliced onions into which the patty gets smashed. Keep reading to learn how to do it. Season the press with a little vegetable oil. Wipe the surface of the press with the oil to season. It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature.ThermoPro digital thermometer– which has a wire that connects the thermometer to a display box outside the oven/grill. Griddle peppers and onions until they are soft and translucent, ~15 minutes. Season with salt and pepper. Turn burner heat down to low once done to keep the peppers and onions warm while you make the smash burgers. Hey home chef, hope that answers all your questions about the new Traeger Griddle smash burger kit.