Smash burgers on the Baking Steel are a total game changer. If you’ve only had burgers from a pan or a restaurant, you’re missing out. The Baking Steel gives you an insane crust, juicy center, and that signature flavor you just can’t get anywhere else. Once you try a smash burger on steel, you’ll never go back.
Pro Tips for Perfect Smash Burgers - For the crispiest crust, press down firmly with a spatula or burger press as soon as the meat hits the hot Baking Steel. - Use 80/20 ground beef for maximum juiciness. - Don’t overcrowd—give each burger space to get maximum crust. - Add cheese just after flipping for perfect melt. - Toast your buns directly on the steel while the burgers rest.
Butter the cut sides of your burger buns (brioche is my favorite). Place them cut-side down on your preheated Baking Steel Griddle. Toast for 1 minute, or until they’re golden and crisp. Set aside—this way, you’re ready to assemble as soon as the burgers are done.
Crank your oven, grill, or stovetop as high as it’ll go. You want your Baking Steel or Mini Griddle blazing hot—aim for at least 500°F. The hotter, the better for that signature crust moments.
Divide your ground beef into 2-3 ounce balls. No need to pack them tight—keep them loose for a juicier burger.
Place each beef ball on the hot griddle. Immediately smash it down firmly with a sturdy spatula or burger press to about 1/2-inch thick. Listen for that sizzle—this is where the magic happens.
Sprinkle each patty generously with kosher salt and freshly ground black pepper right after smashing.
Let the patties cook without touching them for 1 minute. This creates that iconic, crispy crust.
For ultra-melty cheese, add a splash of water to the griddle and cover the burgers with a metal bowl for 15–20 seconds.
Place each patty on your toasted buns. Add your favorite toppings—classic lettuce, tomato, onion, pickles, and a special sauce never hurt anyone. Serve immediately and enjoy the best smash burger you’ve ever had!
Recipe Video
Recipe Note
## Smash Burger FAQ
Q: Do I need a Baking Steel to make smash burgers?**
A: You’ll get the best crust and heat with a Baking Steel, but you can use a cast iron pan in a pinch.
Q:How hot should my Baking Steel be for smash burgers?**
A:Preheat as hot as your oven or grill can go—ideally 500–550°F. The hotter, the better for that sear.
Q:Can I make more than two burgers at a time?**
A:Yes, as long as you don’t overcrowd—give each patty space for max crust.
Q:What’s the best cheese for smash burgers?**
A:American is classic, but cheddar, pepper jack, or Swiss all melt well.
