Smash burgers are all about contact and heat. Press a beef ball onto a ripping-hot surface and you get instant browning, ultra-crispy edges, and a tender, juicy center. On a Baking Steel, that sear hits harder and stays consistent burger after burger.
Why Smash Burgers Work
More surface area = more browning. Smashing increases contact with the hot steel, triggering the Maillard reaction (aka flavor magic). The Baking Steel’s high-carbon mass stores and delivers heat better than typical home cookware, so your first burger and your fourth get the same edge-to-edge crust.
Ingredients
- 1 lb (450g) ground beef, 80/20 (makes ~4 small patties)
- 4 slices American or cheddar cheese
- 4 soft buns (brioche or potato)
- Kosher salt & fresh black pepper
- Optional: sliced onion, pickles, shredded lettuce, burger sauce
How to Make Smash Burgers on a Baking Steel
- Preheat your Baking Steel griddle over high heat for ~10 minutes until very hot.
- Divide beef into 4 x 3–4 oz (85–115g) balls. Do not overwork.
- Place 1–2 balls on the steel. Immediately smash very thin with a stiff spatula or press (I drizzle a little olive oil on spatula to prevent sticking). Season.
- Cook 30–60 seconds until the edges are deeply browned and lacy.
- Scrape to release and flip. Add cheese. Cook another 30–45 seconds.
- Toast buns briefly on the steel. Build and serve hot.
Pro Tip: Special Sauce (60-second)
Equal parts: ketchup + yellow mustard + mayo. Stir until smooth.
Want it rounder? Go 2 parts mayo, 1 part ketchup, 1 part mustard. Optional boosts: 1 tsp sweet relish, 1 tsp pickle brine, pinch garlic powder, black pepper, tiny dash smoked paprika.
Approximate Nutrition (Double Smash)
- Calories: ~685
- Protein: ~38g
- Fat: ~45g
- Carbs: ~28g
- Sodium: ~700–800mg
Estimates based on two 2-oz patties, 1 bun, 1 slice cheese, standard toppings.
FAQ
Do I need a Baking Steel? You can use cast iron, but the Baking Steel’s heat retention gives a more even, repeatable crust.
How hot should the surface be? As hot as your setup allows—aim for 500–550°F. Preheat thoroughly.
Can I cook multiple at once? Yes, leave space so steam doesn’t soften the crust.
Want a flattop at home? Try the Baking Steel Griddle.
