It’s summer. The sun’s blazing, the backyard grill is begging to be fired up—and you know what? Leave it cold. Skip the smoke. Smash the myths (and the burgers) right on your stovetop.
When you think of a burger with flavor that slaps—crispy, caramelized edges, a juicy center that holds nothing back, and all the fixings stacked high—you’re not thinking of something limp and lifeless from a backyard barbecue. You’re thinking of a smash burger done the right way. And for that, all you need is your Hell’s Kitchen frying pan.
Why Your Pan Wins Over a Grill Every Time
Let’s set the record straight: a hot skillet gives you the crust. The grill? It gives you grill marks and half your flavor lost to the flames. With a heavy-bottomed Hell’s Kitchen pan, the entire surface of that burger patty kisses the heat, locking in juices while building that crave-worthy sear.
Grilling has its place—but when you want total control, bold flavor, and no flare-ups torching your dinner, your stovetop is where the magic happens. Plus, no battling mosquitoes or running out of propane.
Bring the Heat: Smash Burger Recipe
Cookware Highlight: Hell’s Kitchen 9.5-Inch Frying Pan
“Get the crust or get out!”
Ingredients:
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1 lb ground beef (80/20 recommended)
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Salt and pepper to taste
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4 slices American cheese
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4 burger buns (or go bunless if you’re feeling bold)
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Butter for toasting
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Sliced pickles, shredded lettuce, tomato, and your favorite sauce
Instructions:
Prep & Preheat: Heat the Hell’s Kitchen pan pan over medium heat until hot—you want it ready to sear, not smoke. We do not recommend cooking any higher than medium for best results.
Smash It: Form loose balls of beef (don’t overwork it). Place one in the hot pan and immediately smash it flat using a spatula or burger press. Season with salt and pepper.
Sear & Stack: Cook 2–3 minutes until the edges are dark and crispy. Flip, top with cheese, and cook 1 minute more. Toast the buns in butter in the same pan for added flavor.
Assemble: Stack it up with all your favorite toppings. No rules—just flavor.
For the Bunless Crowd: “Flying Style” Burger Stack
No bread? Prefer Low Carb? Going Gluten Free? No problem. This lettuce-wrapped, double-patty, melty-cheese tower packs flavor with none of the fluff.
Cookware Highlight: Hell’s Kitchen 8-Inch Frying Pan
“It’s not just bunless—it’s fearless.”
Ingredients:
- 1 lb ground beef (80/20 preferred for juiciness)
- 4 slices American or sharp cheddar cheese
- Iceberg lettuce leaves (large, crisp, and ready to wrap)
- 1 small onion, thinly sliced
- 1 tbsp butter or oil
- Tomato slices
- Secret Sauce (see below)
Hell’s Kitchen Secret Sauce:
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 2 tsp finely chopped pickles
- 1 tsp pickle juice
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Pinch of sugar
Instructions: Whisk all ingredients together until smooth and chill for 10–15 minutes. This sauce is loud, proud, and ridiculously good.
Instructions for burgers:
Step 1 – Smash with Style: Form four loose beef balls (don’t overwork the meat). Heat your Hell’s Kitchen 8-Inch Frying Pan over medium-high until it’s hot enough to shout. Smash each ball flat in the pan and sear for 2–3 minutes per side until you’ve got crispy edges and juicy centers. Melt a slice of cheese on each patty. Once patties are in the pan turn heat down to medium for best results;
Hell’s Kitchen Hybrid Cookware performs best at low to medium heat. Preheat at med-high then turn down and experiment with which temperature works best - your pan will retain the heat for cooking.*
Step 2 – Onions That Hit Different: In the same pan, melt butter and toss in sliced onions. Sauté until golden, soft, and borderline addictive—about 6–8 minutes.
Step 3 – Stack & Wrap: Layer cheese-covered patties, grilled onions, tomato, and a generous smear of sauce. Use crisp iceberg lettuce leaves to wrap it all up.
Serve: No bun? No problem. This stack is bold, messy, and delivers flavor like a freight train. Don’t even think about asking for a fork.
At the end of the day, your grill can wait. Smash burgers belong in your skillet—and with Hell’s Kitchen cookware, you’re always cooking with fire.