Fry top - cast iron or carbon steel?

[aVdub]

last week I wanted a pizza oven, this week I want Black stone griddle
You can add me to the guest list if you get one
I'll bring some chuck mince

Got so much to do beforehand, but will keep an eye on offers and tbh we would probably be better off with the smaller version, although if you bring chuck I'll get the bigger one


ps Forgot to say that we didn't get a chance to pop into Lewis the other week, but on list.

 

[Ad_Augendae]

We are there on a regular basis now. Maybe every 2 weeks or so, I might be cheeky and take my own bread with me for toast next time to save on the belly ache.
It's a small place and very interesting, a bit pricey... but their food is very rustic and full of flavour. The other half is working her way through the Veggie Menu which she likes a lot.
As long as you promise not to wear the leather chaps..........

 

[Reuben klang]

My pleasure and do give them a go, but be aware that getting them 'right' is no easy feat. Even restaurants fail time and time again - I've not had a single decent burger from any of the Shake Shack locations since Covid and 7Bone have totally lost their way, serving up squashed, grey, flabby patties for what seems like years now.

Serious Eats, as always, are a great source of information and technique, but there are plenty of other resources out there. I would recommend watching any videos on YouTube from Hamburger America as George Motz is an excellent tutor and scholar of the burger world.

And again, no offence meant to Reuben here at all. If I got served that up, I'd gladly eat it. But when someone says smash burger, I want that thing to be smashed like this.

street en Instagram: "Top-tier beef, carefully selected and expertly smashed, with cheese melting just right. "

street_lisboa el March 17, 2025: "Top-tier beef, carefully selected and expertly smashed, with cheese melting just right. ".

www.instagram.com

That’s good to know. Didn’t even know there was a difference!! Doubt many did/do either.

I just used the same technique as they do at this place:-

Hamburger America | Hamburger Restaurant in New York, NY

Hamburger America serves a variety of regional American burgers, sandwiches, fresh-squeezed lemonade and chocolate milk. Hamburger America is an 11-stool diner and the next burger project by The Burger Scholar George Motz. Located in New York, NY.

www.hamburgeramerica.com

I had one and was like that’s the way to do it. That’s the same place as you spoke about. So I’m guessing it’s just the heat for the crust.

 

[glitch]

I'd say your are using mince that is too coursely ground and was too cold when you started cooking, combined with not enough pressure being used on the patty - that's why your burgers aren't a uniform shape. Finer-ground mince works better for home as it needs less pressure exerted to flatten it, the courser you go the harder you have to work.

Then you are running your hob too low (6/6.5 is what, medium?) and using a cooking surface that won't have sufficient heat to allow the patty to stick and develop that crust.

Look at the difference from what Hamburger America do compared with what you are doing.

Now look how much pressure Kenji is exerting on the patties he is cooking. Much courser grind than Hamburger America uses, but still gets the desired result - but he's working really hard to get those patties flattened and in contact with that cooktop.

 

[Reuben klang]

I’m half way through the video of BA, my mouth starting watering, I sat right at the bench and was able to watch them make it.

Love it.

 

[aVdub]

We are there on a regular basis now. Maybe every 2 weeks or so, I might be cheeky and take my own bread with me for toast next time to save on the belly ache.
It's a small place and very interesting, a bit pricey... but their food is very rustic and full of flavour. The other half is working her way through the Veggie Menu which she likes a lot.
As long as you promise not to wear the leather chaps..........

OH Still suffering from the recent ankle fracture and the thought of how level Lewis isn't was more than enough reason to leave it this time.

Down the the Gun soonish, so will hopefully have a fit OH and will visit that one in Lewis.

Back on topic: Doing the garden electrics and gazebo soon, so might be able to sneak a Blackstone past the OH

@glitch - Cheers for the really informative posts. Some parts I was aware of, but a few others I wasn't and now I am.

 

[glitch]

A couple of real-world examples from today; one about as good as I have ever eaten, the other no bueno.

Junk Smash Burger in Old Compton Street, Soho.

Thin, crisp, lacy-edged wonderment, still pink in the middle and full of texture and moisture. Second best burger I have had this year, just behind Street Smash Burgers in Lisbon.

Interestingly, their patties are pre-smashed onto greaseproof squares which are then pressed onto the flat-top for cooking. Wouldn't have thought that would work, but it really does!

Manna Smash Burgers in Battersea Power Station.

Thicker patties, but burnt instead of caramelised and dry as an old boot. Had this one remade and the replacement was worse, so bailed and went somewhere else.

 

[Scam]

Manna Smash Burgers in Battersea Power Station.

Interesting you didn't like Manna. I work near the TCR one and it's my go-to for a cheat lunch. You may be right about it not technically being a 'real, authentic' smashburger though.

Have you tried Supernova? That was lauded up there with Junk when it opened. Tbh working around Soho it's kinda like "ooh yay another burger place "

 

[monkeyspank]

Interestingly, their patties are pre-smashed onto greaseproof squares which are then pressed onto the flat-top for cooking. Wouldn't have thought that would work, but it really does!

Do you mean underneath the patty, while cooking it?

 

[glitch]

Have you tried Supernova? That was lauded up there with Junk when it opened. Tbh working around Soho it's kinda like "ooh yay another burger place "

Had to pick one of Supernova and Junk, but I'll definitely give them a go when I'm next up in Soho.

And my heart bleeds for you

Do you mean underneath the patty, while cooking it?

They smash them onto the paper and have them stored that way, then press the burger onto the flat-top using the paper to help smash them even thinner, then peel the paper off.

Worked so well, I'm going to try it at home when I clean the BBQ and get my stainless griddle cleaned enough to use again.

 

[glitch]

Got called on-site in London, so swung past Soho. Supernova was... okay. Decent smash burger, far better than my Manna experience but miles behind Junk.

Reminded me of Shake Shack, which is not a bad thing. Their fries absolutely sucked though - might as well have gone to McDonald’s as they looked identical.

 

[Reuben klang]

That doesn’t even look that good either

 

[Scam]

That doesn’t even look that good either

Burgers deemed great used to be piled high, triple decker, onion rings, brisket etc. everything falling out. Lately the best burgers are almost the antithesis of that, smaller patties, limited extras, small buns. I wonder if it’s “trend” or economics…

Personally I never liked the former anyway so I like all this smaller burgers where you can actually get a bite of everything without dislocating your jaw

 

[Scam]

Going back to the subject in hand. Annoyingly it seems my range cooker has a version that includes a fry top— but only on the induction/mix version (we have gas only) https://www.ilve.com/en-gb/fry-top-plate-for-central-induction/

That would be awesome. I’m going to email them to see if they make a version for their gas ranges, but I suspect not. I see some other brands have them like Lofra or Rangemaster but they are like £300+

 

[Reuben klang]

Not that anyone will care but I made a ‘smash’ burger tonight, well an attempt at it anyway.

It was a bit of a mess, I romped the heat right up. Stuck it on and smashed it down. It started to crisp up around the edge it the juice were bubbling and splashing all over the place! All over me as well! When I flipped it over it was burnt pretty badly

It was reasonable. I didn’t take a photo as the place was just a complete mess and just wanted to eat it and move on!

I’ve got enough stuff left over that I’m going to do it again tomorrow see if I can get it a bit better. I’ll maybe try a bigger pile of onions to squish it ontop of.

 

[EvilRob]

Gotta be cast iron for smash burgers. I made some from sirloin, chuck and ribeye recently. Awesome.

 

[monkeyspank]

Sainsburys do a banging beef rib + brisket burger in a pack of two. Each one makes two good sized balls

 

[Ad_Augendae]

Sainsburys do a banging beef rib + brisket burger in a pack of two. Each one makes two good sized balls

So four times 85g
What temp do you aim for in the skillet AI would suggest......

AI Overview
Learn more

For smash burgers in a cast iron skillet, aim for a surface temperature of 400-450°F (204-232°C). This ensures a good sear and crisp crust without burning the outside before the inside is cooked through. You can test the temperature by sprinkling a few drops of water on the surface; they should evaporate rapidly, dancing across the hot surface

 

[glitch]

Not that anyone will care but I made a ‘smash’ burger tonight, well an attempt at it anyway.

I care! Sounds like you are making progress, do you think you burned the patty due to the heat being too high or for being left in-place for too long?

So four times 85g
What temp do you aim for in the skillet AI would suggest......

Pretty damn hot, but the fat content will become a hazard at the really ripping-hot temperatures so you typically want 80:20 at most.