Smash Burgers on Blackstone

There’s something undeniably satisfying about a juicy, crispy-edged smash burger hot off a sizzling griddle.
This recipe was born during a summer barbecue when I wanted to recreate that old-school diner burger — seared to perfection, deeply flavorful, and wrapped in nostalgia.
But instead of standing over a smoky grill or heating up the kitchen, the Blackstone griddle brought these burgers to life in the easiest, most flavorful way possible.

If you’ve never had a smash burger made on a flat top, you’re in for a game-changer.
Crispy on the outside, juicy in the middle, and so simple to make — this is the kind of recipe that turns casual backyard cooking into a crave-worthy experience.

Why I Love This Recipe

Smash burgers are all about simplicity, technique, and flavor — but they also bring people together.

What makes this recipe so special is the way the high heat of the Blackstone griddle transforms a humble beef patty into something magic.
The smashing technique presses the beef thin, creating that gorgeous brown crust known as the Maillard reaction — and that’s where the flavor lives.
Unlike traditional thick burgers, these cook fast and pack in flavor with every bite.

Another reason I keep coming back to this recipe is the versatility.
It’s easy to scale up for a crowd, ideal for a weeknight dinner, and lets you customize toppings however you like — from classic American cheese and pickles to caramelized onions and garlic aioli.
It’s also much cleaner than pan-frying inside or heating a charcoal grill.

The Blackstone griddle gives you the restaurant-level experience at home.
You get that evenly heated surface, space to cook multiple patties at once, and the added bonus of prepping everything outdoors — making cleanup a breeze.

Once you master the technique, it’s incredibly easy to repeat, and your friends and family will ask for these burgers again and again.

Ingredients for Smash Burgers on Blackstone

To make restaurant-quality smash burgers at home, you only need a handful of simple but important ingredients.

Ground Beef (80/20)
Use freshly ground chuck with an 80/20 lean-to-fat ratio.
This fat content ensures juicy, flavorful burgers and creates that crispy sear on the outside.

Salt and Pepper
Coarse kosher salt and freshly ground black pepper are essential for seasoning the patties just before smashing.

Burger Buns
Choose soft brioche or potato buns. They toast up beautifully on the griddle and hold the burger together without overwhelming it.

American Cheese
Meltable cheese is key. Classic American cheese melts evenly and complements the beefy flavor without overpowering it.

Butter or Oil
A small amount of butter or neutral oil (like canola or avocado oil) prevents sticking and enhances flavor while toasting the buns.

Optional Toppings:
Sliced pickles, onions (raw or caramelized), shredded lettuce, sliced tomatoes, ketchup, mustard, or burger sauce.
Keep toppings simple — you want the meat to shine.

Special Equipment:

• Blackstone griddle (or any flat top surface)
• Heavy-duty spatula or burger press
• Metal dome (optional, for melting cheese)

How Much Time Will You Need?

Smash burgers are the definition of quick cooking.

From start to finish, you’ll need about 25 to 30 minutes total, including prep and cooking time.

• Prep time: 10 minutes (forming patties, slicing toppings, prepping buns)
• Cook time: 10 to 15 minutes (including toasting buns and cooking patties)
• Assembly: 5 minutes

This makes it perfect for a quick dinner, game-day cookout, or even a last-minute summer lunch.

How to Make This Smash Burgers on Blackstone

Step 1: Preheat Your Blackstone Griddle

Turn on your Blackstone griddle and let it preheat over medium-high heat for 10–15 minutes.
You want it hot enough to immediately sizzle when beef touches the surface — around 400–450°F is ideal.

While the griddle heats, gather all your ingredients and tools.

Step 2: Portion the Ground Beef

Divide the ground beef into 3 oz to 4 oz portions (about the size of a golf ball).
Roll them loosely without over-packing — this helps achieve the best crust during smashing.

Don’t season them yet; seasoning comes right before smashing.

Step 3: Toast the Buns

Lightly butter the cut sides of the burger buns.
Place them face down on the griddle for 1–2 minutes or until golden brown and slightly crispy.

Remove and set aside on a plate or tray.

Step 4: Smash the Burgers

Place 2–4 beef balls on the hot griddle, spaced apart.
Immediately press down with a heavy metal spatula (or burger press) using firm pressure for 10 seconds until the patties are thin — around 1/4 inch thick.

You want the edges to look jagged and crispy — that’s where the texture lives.

Now season the patties generously with salt and pepper.

Important tip: If your spatula isn’t heavy enough, use a second spatula or tongs for extra leverage.

Step 5: Let Them Cook Without Moving

Do not flip early.
Let the smashed patties cook undisturbed for 2–3 minutes. This is how you get that perfect crust.

Step 6: Flip and Add Cheese

Carefully flip the burgers with a firm spatula.
Add a slice of cheese on top immediately.
If you have a dome lid, cover the burgers briefly to help the cheese melt fully.

Cook for another 1–2 minutes on the second side.

Step 7: Assemble the Burgers

Start building your burgers while the patties finish.
Place the toasted bun bottom, then layer your cheesy patty (or two), followed by your choice of toppings.

Classic combinations include:

• Cheese, pickles, ketchup, and mustard
• Cheese, lettuce, tomato, and burger sauce
• Double patty with caramelized onions

Top with the other half of the bun and serve immediately.

Substitutions

Here are a few swaps if you want to customize your smash burgers:

Ground Beef Alternative
Use ground turkey (85/15) or ground chicken for a lighter version, though the crust won’t be quite the same.
Add a touch of oil to the griddle to compensate for lower fat.

Cheese Options
If you don’t like American cheese, try cheddar, Swiss, or pepper jack.
For a gourmet twist, blue cheese crumbles or smoked gouda also work beautifully.

Buns
No brioche? Use sesame seed buns, potato rolls, or even pretzel buns. Just make sure they’re soft and can be toasted.

Toppings
Switch out the classic toppings for spicy pickled jalapeños, sriracha mayo, avocado slices, or even a fried egg for a breakfast-style smash burger.

Griddle Alternative
If you don’t own a Blackstone, use a large cast iron skillet or a stainless steel griddle plate on your stovetop.

Best Side Dishes for Smash Burgers on Blackstone

A great burger deserves an equally great side dish.
Here are three perfect options to serve with your Blackstone smash burgers:

1. Crispy Garlic Parmesan Fries
Toss hot fries with minced garlic, parmesan cheese, and parsley. Serve with ketchup or aioli.

2. Grilled Corn on the Cob
Charred sweet corn brushed with chili-lime butter or herb mayo brings out the best in summer grilling.

3. Classic Coleslaw
A cool, creamy cabbage slaw balances the richness of the burger and adds a crunchy contrast.

Serving and Presentation Tips

Presentation may not be the first thing that comes to mind with burgers — but with just a little intention, your smash burgers can look as mouthwatering as they taste.

Start with the bun: toast both sides to a golden finish and stack your burger high, but neatly.

Layer your ingredients so each one is visible — melted cheese draping the edge, pickles peeking out from the side, and crisp lettuce giving a fresh pop of color.

If you’re serving for a gathering, wrap each burger in parchment paper and slice in half on a bias. This not only makes it easier to eat but also creates a deli-style presentation that looks incredibly appealing on a tray.

A simple metal tray lined with butcher paper or a wooden board gives a rustic, modern feel. Serve with a small pile of seasoned fries or a ramekin of dipping sauce on the side.

Add a long toothpick or mini skewer through the top if you’re going for a stacked double or triple burger. It holds everything in place and gives it that diner flair.

Tips and Tricks to Make This Recipe Better

Here’s the secret to the perfect smash burger: It’s all about heat, timing, and technique.

• Don’t overwork the beef. Loosely packed balls allow better smashing and crispier texture.
• Smash quickly and firmly. As soon as the beef hits the griddle, press down hard and fast. Waiting too long causes the meat to firm up, making it harder to flatten properly.
• Use parchment paper between the spatula and meat when smashing for easy release.
• Make it a double. Two thinner patties with cheese in between offer more crust, more flavor, and still keep the burger manageable in size.
• Toast the buns last minute. Buns should be hot and crispy just before serving, not sitting on the side cooling off.
• Melt cheese with a dome. A stainless steel dome traps steam and melts cheese evenly without overcooking the burger.
• Add sauce directly to the bun. This prevents sogginess and balances the flavor across each bite.
• Keep toppings minimal. The goal is balance — don’t bury the flavor of the beef under too many extras.

Common Mistakes to Avoid

Even a simple burger can go sideways if you’re not careful. These are the top mistakes to watch out for:

1. Overcrowding the griddle
Crowding reduces heat and prevents proper searing. Cook in batches if needed.

2. Smashing too late
You only get one chance to smash. Do it immediately after placing the beef on the hot surface.

3. Using lean beef
Avoid 90/10 or leaner blends — they lack the fat needed for flavor and crispiness. 80/20 is the gold standard.

4. Skipping the toast
A cold, soft bun ruins the experience. Always toast the buns.

5. Flipping too early
Let the patty develop a deep crust before flipping. If it sticks, it’s not ready.

6. Overcomplicating the toppings
Let the smash burger shine. Stick to a few well-balanced toppings rather than loading it up with everything in the fridge.

How to Store It

Smash burgers are best served fresh, but if you have leftovers, here’s how to store and reheat them properly:

Storing:
Wrap each cooked patty separately in foil or plastic wrap. Store in an airtight container in the refrigerator for up to 3 days. Keep buns and toppings separate.

Freezing:
Cooked patties freeze well. Wrap in foil and place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating:
To reheat, place patties on a skillet or griddle over medium heat and warm for about 2–3 minutes per side. Cover with a lid to retain moisture and re-melt cheese. Toast fresh buns again for best texture.

Avoid microwaving unless absolutely necessary — it softens the crust and affects flavor.

FAQ

1. Can I use pre-formed burger patties for smash burgers?
No — pre-formed patties are usually too dense. You need loosely packed meat to smash properly and achieve that crust.

2. Do I need a Blackstone griddle to make smash burgers?
Not at all. You can use a large cast iron skillet, flat top grill plate, or even a griddle pan. Just make sure it retains high heat and has a flat surface.

3. What’s the best fat ratio for ground beef in smash burgers?
Use 80/20 ground chuck. It strikes the right balance between juicy and crispy. Anything leaner won’t caramelize properly.

4. Can I make these indoors?
Yes. A stovetop cast iron skillet works perfectly. Just ensure good ventilation, as the searing process creates smoke.

5. What’s the best cheese for smash burgers?
Classic American cheese is ideal because it melts evenly and complements the beef flavor. But cheddar, Swiss, or pepper jack are excellent too.

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