Blackstone Smash Burgers

Blackstone Smash Burgers are one of the most flavorful and satisfying burgers you can make at home. With crispy caramelized edges, juicy beef, melted cheese, and soft toasted buns, smash burgers deliver classic diner-style flavor in every bite. The Blackstone griddle is perfect for this cooking method because its flat, hot surface creates the signature crust that makes smash burgers so irresistible.

Unlike thick burgers, smash burgers are pressed thin directly onto the hot griddle, maximizing contact with the surface and creating deep, savory flavor through caramelization. Whether you’re cooking for family dinners, backyard gatherings, or game nights, Blackstone smash burgers are fast, delicious, and always a crowd favorite.

Ingredients

This recipe uses simple ingredients that create bold burger flavor.

Main Ingredients

• 1½ lbs ground beef (80/20 blend preferred)
• 4 burger buns
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon butter or oil

Cheese Options

• American cheese
• Cheddar cheese
• Swiss cheese
• Pepper jack cheese

Classic Toppings

• Lettuce
• Tomato
• Pickles
• Onion slices

Optional Add-Ins

• Bacon
• Jalapeños
• Caramelized onions
• Mushrooms

Burger Sauce Ingredients

• ½ cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon mustard
• 1 tablespoon pickle relish
• ½ teaspoon garlic powder

Why These Ingredients Work

80/20 beef: The fat content creates juicy burgers and crispy edges.
Cheese: Adds richness and texture.
Butter-toasted buns: Enhance flavor and crunch.
Sauce: Balances savory beef with creamy tanginess.

How To Blackstone Smash Burgers

Step 1: Prepare the Beef

Divide beef into loose balls (about 3–4 oz each).

Do not pack tightly.

Step 2: Preheat the Blackstone

Heat the griddle to:

Medium-High to High Heat

The surface should be very hot

Step 3: Toast the Buns

Spread butter on buns.

Toast lightly on the griddle until golden.

Set aside.

Step 4: Place Beef on Griddle

Place beef balls onto the hot surface.

Leave space between them.

Step 5: Smash the Burgers

Using a burger press or spatula:

• Press firmly
• Smash thin immediately

Hold for 10 seconds.

Step 6: Season

Add salt and pepper immediately after smashing.

Step 7: Cook the First Side

Cook for:

2–3 minutes

Edges should become crispy and browned.

Step 8: Flip the Burgers

Scrape underneath using a metal spatula.

Flip quickly.

Step 9: Add Cheese

Place cheese on top after flipping.

Cook another:

1–2 minutes

Step 10: Assemble the Burgers

Layer:

• Bottom bun
• Sauce
• Burger patties
• Toppings
• Top bun

You Must Know

1. Smash Immediately

Waiting too long prevents proper crust formation.

2. Use High Heat

Essential for crispy edges.

3. Don’t Press After Flipping

This removes juices.

4. Use 80/20 Beef

Lean beef becomes dry.

5. Scrape Properly

A strong spatula helps keep crust intact.

6. Toast the Buns

Improves texture and flavor.

7. Don’t Overcrowd the Griddle

Allows proper browning.

Topping Variations

Classic American Smash Burger

• American cheese
• Pickles
• Onion
• Sauce

Bacon Cheeseburger

• Crispy bacon
• Cheddar cheese

Mushroom Swiss Burger

• Sautéed mushrooms
• Swiss cheess

Jalapeño Smash Burger

• Jalapeños
• Pepper jack cheese

BBQ Burger

• BBQ sauce
• Onion rings
• Bacon

Double Cheeseburger

• Two patties
• Extra cheese
• Extra sauce

Make It A Meal

Serve With Fries

• French fries
• Sweet potato fries
• Curly fries

Add Side Dishes

• Coleslaw
• Onion rings
• Salad

Backyard Cookout

Serve with:

• Hot dogs
• Corn on the cob
• Drinks

Family Dinner

Add:

• Dessert
• Dipping sauces
• Appetizers

Burger Bar

Set out toppings for customization.

Pro Tips

1. Use Parchment Paper While Smashing

Prevents sticking to the press.

2. Chill the Beef

Cold beef creates better crust.

3. Use a Metal Spatula

Necessary for scraping crispy edges.

4. Don’t Move the Burgers Too Early

Let crust develop fully.

5. Add Butter to Buns

Creates rich flavor.

6. Stack Patties for Double Burgers

Classic smash burger style.

7. Keep Toppings Simple

The beef flavor should stand out.

Recipe FAQs

What makes a smash burger different?

The burger is smashed thin on a hot surface to create crispy edges.

What beef is best?

80/20 ground chuck is ideal.

Why are my burgers dry?

The beef may be too lean or overcooked.

Can I use frozen beef?

Fresh beef works best.

What temperature should the griddle be?

Medium-high to high heat.

Can I make smash burgers indoors?

Yes, with a cast iron skillet.

How long do leftovers last?

Up to 3 days in the fridge.

What cheese melts best?

American cheese melts perfectly.

Blackstone Smash Burgers

Print Recipe

Learn how to make the best smash burgers on the Blackstone griddle or any other flat top grill. With just a few basic ingredients and a few minutes of your time, you can make these easy griddle smash burgers!

• Author: Brandy
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 2 1x
• Category: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 12–14 oz 80/20 ground beef chuck
• burger seasoning of your choice or substitute salt and pepper
• 4 slices American cheese
• 2 hamburger buns
• burger toppings of your choice such as mayonnaise, yellow mustard, dill pickles, tomato slices, etc.

Instructions

1. Preheat griddle on low until it reaches a temperature of about 425 to 450 degrees F.
2. While griddle is heating up, prep all of your other ingredients – unwrap American cheese slices (if using the wrapped version), make sure your seasoning is nearby, and prepare your condiments.
3. To prep the burger balls, divide beef into 4 equal portions. Roll each portion in the palms of your hands to form a ball.
4. When griddle is hot, place the balls of beef down on the hot zone of the griddle, making sure to leave enough space in between each to smash and flip.
5. Place a piece of parchment paper over the first ball, and use your burger press or a stiff spatula to press down until the burger patty is evenly thin and flat. Once the burger is smashed, apply pressure using the press or spatula for about 10 seconds. Repeat the process until all 4 burgers are smashed.
6. Season the top side of each patty with your favorite burger seasoning.
7. Dab the cut sides of the hamburger buns in the residual grease on the griddle, and toast the buns while the burgers continue to cook. When buns are done toasting, remove them from the griddle. Prepare the buns with the prepped condiments so they are ready when the burgers are done.
8. When burgers are a bit more than halfway cooked through (and there are still some pink spots on top), use a spatula or scraper to flip the burgers to the second side, making sure to scrape under the burger crust to remove it from the griddle with your burgers.
9. Immediately after flipping the burger patties, top each with one slice of American cheese.
10. When the cheese is melted (probably less than 1 minute), stack two burger patties on top of each other to make two double smash burgers. Immediately remove from the griddle and transfer the smash burgers to the prepared buns. Serve warm.

Notes

• A 1/3 cup measuring cup is a great tool to use to portion out your balls of beef. Pack the ground beef into the measuring cup – not too tightly or too loosely packed. Then turn the beef out into your hand and roll it into a ball shape. Each ball should be about 3 – 3.5 ounces in weight.