I’m a huge fan of hamburgers. Although I can enjoy a big thick-ole pub burger too, I’m always craving that thin diner-style patty with lightly crusty edges. No fancy toppings for me either. I’ll take ketchup, mustard and pickle, thank you very much. Yeah, sure, if I’m feeling adventurous I might add some onion or lettuce, but that’s where the craziness ends. Just give me that juicy, thin, hot patty topped with melted cheese and I’m one happy guy! And though I often cook my hamburgers on a grill, these Smash Burgers using the Cuisinart Griddler are outstanding too!
For me there are just a few things to keep in mind when making smash burgers using the Cuisinart Griddler. They’re easy, so no need to over-complicate them. First, get that Griddler flat plate hot. I mean hot hot. Screaming hot. Second, season the meat well and do not over-work it. Just loosely form it into balls. Don’t pack them. And last, smash! Smash! Push down on the top lid to smash them as flat as you can! That’s it! Enjoy!
I don’t need an excuse like it being morning to have breakfast. I’ll have it for lunch or dinner, too. And one of my long-time favorites to have is French toast. And this here is my go-to recipe for making perfect French toast using my Cuisinart Griddler. My Griddler gets a lot of use. For everything from paninis to French toast, it’s a real workhorse.
I like my French toast to have just a bit of a crunchiness along the edges so I cook mine longer than the time I have in the recipe. It’s up to you. And I admit, I’m not too fancy when it comes to topping it either. Warm maple syrup and maybe some butter, that’s it. I always think about sprinkling on some powdered sugar. Or adding some fruit. But in the end, I end up with the simple approach.
As an aside, the Griddler is the perfect cooker for travel. I always take mine with me if we are renting a place on the beach or a cabin in the woods. You never know what there’ll be available to cook on where you’re going. When I take the Griddler I know I can make breakfast, lunch and dinner without any worries.
Whisk together the egg, milk, sugar, salt and cinnamon. Pour into a shallow pan (I used an 9" x 11" baking dish).
Add the bread slices. Refrigerate for 4 hours. Optionally, flip after 2 hours (carefully! the bread may be very soft and want to fall apart).
Heat up your Griddler using the griddle plates. Set the Griddle dial to 425 F and the Selector to Griddle. Open the Griddler with the plates flat, side-by-side.
Once the griddles are hot place 1 tablespoon of butter on each griddle plate. Using a nylon brush or heat proof spatula, spread the butter out evenly. You don't want the bread to stick.
Add 2 slices of the bread to each griddle plate.
Cook for 5-10 minutes per side. Cook time is going to depend on how thick your bread is and how you like your bread done. This recipe produces a moist, soft French toast. If you like yours to have a bit of a crust you will have to cook the bread longer. Be careful flipping the bread
When the bread is done to your liking remove and serve with your favorite toppings.
You’re at this post for a reason. Maybe, like me, you actually like Steak-Umms. Like many, I was first exposed to them in a school lunch cafeteria years and years ago. And like many kids of the time, I would go home and beg mom to get them so I could have a steak sandwich there too. Mom wasn’t too keen on them, but would buy them for me as a rare treat. I’d have them about as simple as you could get: fried the Steak-Ummm, put it on a bun or white bread with ketchup, eat. Well, now I step things up with my quick fix steak sandwich, made using the Cuisinart Griddler.
The Griddler makes making a steak sandwich about as easy as you can get. Having the two big cooking griddles lets you cook several things at once. Without it, I’d end up with a skillet for the Steak-Umms, another for the onions and peppers, and I’d probably fire up the oven or toaster just to toast my sub roll. Sheesh, that’s a lot of stuff when I can do it all on my Griddler.
The history of the Steak-Umm is actually rather interesting. You can read about it here.
Open your Griddler so that the griddle plates are open flat. You want to use the smooth griddles.
Turn the Griddler Selector knob (the center one) to 'griddle'. Set the temperature know to 425 F, the maximum.
Once the green light is lit, indicating that the Griddler is at 425 F, you can being cooking.
Place the bell peppers and onion in a small bowl. Drizzle with the oil and season with salt and pepper. Stir and transfer to one side of one of the griddle plates. See my picture for how I arrange things on the Griddler.
On the other plate place the bread halves. Let them toast as long as desired as the rest of the ingredients cook.
Let the onion and peppers cook for 5 minutes, stirring a few times.
Add the mushrooms to the onion and peppers. Stir and cook another 5 minutes. The vegetables should be just starting to turn tender.
Place the Steak-umm on the griddle plate alongside the vegetables. Season as desired.
Continue cooking the Steak-umm until it starts to brown along the edges. Flip and continue cooking until done.
Assemble the sandwich by placing the Steak-umm on the bottom bread half. Add the cooked vegetables. Drizzle on the cheese, add the bread top.
Serve with plenty of napkins. You want that cheese to be nice and runny!