This is a slightly different way of making burgers. Here we mix pan-frying and grilling in a nice combination.
You’ll need a soapstone, or “täljsten” as it’s called in Swedish.
You’ll find it in well-stocked kitchen shops.
Here we add all the flavors on the outside of the burger by glazing/basting it. We don’t want to work the meat too much and season it from the inside.
If you want to compare more ways of building a burger, you’ll find our fantastic burger recipes, and for classic smash technique there is our smash burger guide.
Here you should grind your own meat to get the best result. Normally I never advocate grilling with the lid off, but this is the exception. Once the soapstone is really hot, you’re welcome to open the lid to keep an eye on what’s going on in there.
The inspiration comes from one of my role models, Ted Reader
Recipe: Soapstone Burgers
