Smash Burgers on Blackstone

There’s something undeniably satisfying about biting into a perfectly crispy, juicy smash burger, especially when it’s cooked on a Blackstone griddle. This recipe came to life during a summer weekend BBQ when I wanted to recreate that classic diner-style burger but with a backyard twist. I didn’t want just any burger—I wanted something that crackled when it hit the griddle, crisped up beautifully, and was bursting with flavor in every bite.

Smash burgers are more than just a trend; they’re a movement for people who want intense flavor in a simple format. Once you hear the sizzle of the beef hitting the hot surface and see the juices mingle with melted cheese, you’ll be hooked. Keep reading, because this is more than just a burger—it’s a technique, an experience, and a game-changer for your grilling sessions.

Why I Love This Recipe

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There’s a reason this recipe has become a staple in my house—and soon, it’ll be a staple in yours.

Smash burgers are all about unlocking the full flavor potential of beef. By smashing the patty down on a scorching Blackstone griddle, you create a Maillard reaction—a beautiful brown crust that forms on the meat when it caramelizes. That crust brings unmatched texture and flavor you simply can’t get with traditional grilled or pan-seared burgers.

And let’s be real: these burgers cook fast. In under 10 minutes, you can feed a crowd, making them perfect for gatherings, family dinners, or solo meals when you want something special without the fuss. The crispy edges, gooey cheese, buttery toasted buns, and endless topping possibilities make it irresistible. You don’t need gourmet tools—just a griddle, a spatula, and a little patience.

If you’re new to using the Blackstone, this is the perfect recipe to break it in. The sizzling sound alone will have your neighbors peeking over the fence.

Ingredients for Smash Burgers on Blackstone

If you’ve never made a smash burger before, don’t worry—this list will guide you through everything you need.

What makes a smash burger shine isn’t just the technique—it’s the quality and balance of ingredients. Smash burgers don’t hide behind fancy sauces or over-the-top toppings. They let the beef, the crust, and the cheese take the spotlight.

Here’s what you’ll need:

• Ground beef – Go for 80/20 chuck. The fat ensures juicy, flavorful burgers that crisp up nicely.
• Burger buns – Soft, classic buns like brioche or potato rolls toast beautifully on the griddle.
• Salt & pepper – Keep it simple. Let the beef shine.
• American cheese – It melts beautifully and adds that classic, diner-style touch.
• Butter – For toasting the buns until golden.
• Sliced onions (optional) – For that sweet, caramelized contrast.
• Pickles, lettuce, tomato, ketchup, mustard, mayo – Toppings are personal, but these classic add-ons never fail.

No fancy seasoning blends or obscure spices here. The magic comes from simplicity—and the sizzle.

How Much Time Will You Need?

This is one of the fastest gourmet-style meals you can whip up. Here’s a breakdown of the time involved:

• Prep time: 10 minutes
• Cook time: 8–10 minutes
• Total time: Around 20 minutes

It’s quick enough for a weekday dinner but still impressive enough to serve guests at a weekend cookout. And since the burgers cook so fast, it’s best to have everything ready before you start grilling.

How to Make This Smash Burgers on Blackstone

Step-by-step, here’s how to master the perfect smash burger on your Blackstone.

Step – 1: Preheat Your Blackstone Griddle

Turn your Blackstone griddle to medium-high heat. Let it heat for 8–10 minutes until it’s scorching hot. This is essential for that crispy crust.

Test it by flicking a drop of water on the surface. If it instantly sizzles and evaporates, you’re good to go.

Step – 2: Prepare Your Ingredients

While the griddle heats up, portion out your ground beef. You don’t want thick patties—each one should be about 3–4 ounces. Roll them into loose balls and avoid packing too tightly.

Slice any toppings, set out your cheese slices, and butter your buns lightly on the cut sides.

Step – 3: Toast the Buns

Add a small amount of butter to the griddle and place the buns cut-side down. Toast them until they’re golden brown and set them aside. This adds a rich, buttery crunch to every bite.

Step – 4: Smash the Beef

Place your beef balls onto the griddle, leaving space between each one. Immediately smash them down using a sturdy metal spatula or burger press. Smash until they’re about 1/4-inch thick.

Hold the pressure for a few seconds to maximize surface contact. Don’t worry if they’re not perfectly round—those jagged edges get extra crispy.

Step – 5: Season and Let it Sear

Sprinkle a pinch of salt and pepper on each patty right after smashing. Then, resist the urge to touch them. Let them sear undisturbed for 2–3 minutes to develop that deep crust.

Step – 6: Flip and Add Cheese

Once the edges are crispy and juices begin to pool, flip the burgers carefully. Top immediately with a slice of cheese and let it melt for another 1–2 minutes.

If you like onions, now’s the time to throw a handful on the griddle and let them soften while the burgers finish cooking.

Step – 7: Assemble and Serve

Add your burgers to the toasted buns. Layer with your favorite toppings—lettuce, tomato, pickles, sauces—then crown them with the top bun. Serve immediately while hot and melty.

Substitutions

You don’t always have everything on hand, and that’s okay.

If you’re out of American cheese, try cheddar, pepper jack, or gouda. Just be sure it melts well. Brioche buns can be swapped with potato buns or even pretzel buns if you want something sturdier.

No Blackstone? A cast iron skillet will do the trick. It won’t be quite the same, but you can still achieve a great sear.

Trying to cut down on red meat? Use ground turkey or chicken with a bit of oil added for moisture. Want a vegetarian version? Try smashed portobello mushrooms or a well-textured veggie patty.

Best Side Dishes for Smash Burgers on Blackstone

Complete your burger night with one (or more) of these amazing sides:

Classic Coleslaw – Cool, crunchy, and tangy. Perfect contrast to hot burgers.

Crispy Garlic Parmesan Fries – Nothing beats fresh-cut fries with grated parm and a touch of garlic.

Grilled Corn on the Cob – Buttered and seasoned straight off the griddle.

Serving and Presentation Tips

Want your smash burgers to look as good as they taste? Here’s how to elevate your presentation.

Serve smash burgers on a wooden cutting board or a cast iron skillet-style plate for that rustic, diner-inspired feel. Stack two patties for a double if you want to impress, and slightly offset the top bun to show off the melted cheese and toppings. Use parchment paper wrappers folded halfway up the burger for a “smash shack” aesthetic that also keeps fingers clean.

Add a skewer through the center if you’re serving doubles or triples—it keeps everything intact and adds height. For sides, place fries or coleslaw in small baskets or ramekins to balance the plate without crowding it.

Tips and Tricks to Make This Recipe Even Better

There’s always room to upgrade a great recipe—and here’s how to do it.

Use cold beef: Keep your beef chilled until just before cooking. It helps with the crust and prevents overcooking the inside.

Press with parchment: Place a piece of parchment paper between your spatula and the beef ball before smashing. It prevents sticking and makes it easier to get a clean press.

Double up: One patty is great. Two is better. Stack them with cheese in between for the ultimate double smash burger.

Butter the buns: Toasting buns in butter adds another level of flavor and texture. It also prevents sogginess.

Clean the griddle in between batches: Use a scraper to remove residue between rounds, especially when cooking for a crowd. This ensures every patty gets a clean sear.

Common Mistakes to Avoid

Even simple recipes come with pitfalls—watch out for these.

Don’t overwork the meat: Handling the beef too much leads to dense, tough patties. Roll it gently and loosely.

Avoid flipping too early: The Maillard crust is only achieved when the patty sits untouched. If you flip too soon, you lose that golden crisp.

Too thick patties: Smash burgers need to be thin. Thick patties won’t cook through quickly and will miss the signature crust.

Under-seasoning: Don’t forget the salt and pepper after smashing. It’s your only seasoning and makes a big difference.

Skipping the preheat: A cool griddle means no crust. Always let your Blackstone get hot enough first.

How to Store It

Smash burgers are best enjoyed fresh, but you can store them for later.

Wrap cooled patties individually in foil or parchment and store them in an airtight container. Keep in the refrigerator for up to 3 days. To reheat, place on a hot griddle or skillet for 2–3 minutes per side to bring back the crisp edges.

If you plan to freeze them, flash-freeze the cooked patties on a baking sheet first, then transfer to freezer bags. Reheat directly from frozen in a covered pan or in the oven at 375°F until heated through.

Avoid storing them fully assembled. Keep buns, toppings, and patties separate to preserve texture and flavor.

FAQ

Can I make smash burgers without a Blackstone?
Yes! A cast iron skillet works well. Just make sure it’s preheated and can handle high heat.

What’s the best beef for smash burgers?
80/20 ground chuck is ideal. It balances fat and flavor, and creates the perfect crust.

Can I prep patties ahead of time?
Yes, but don’t form them into flat patties. Keep them in ball form and smash only when ready to cook.

Do I need a burger press?
Not necessarily. A sturdy metal spatula and some parchment paper work just as well.

Can I make these indoors?
Absolutely. Use a well-ventilated kitchen and a cast iron skillet. You’ll get great results, just watch out for smoke.

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