smash burger recipe blackstone
The Best smash burger recipe blackstone
What I love most about this recipe is how straightforward it is without sacrificing flavor. You don’t need fancy ingredients or complicated techniques—just good ground beef, a few simple seasonings, and that perfect sear from the Blackstone. Plus, because the patties are so thin, they cook in minutes, which is a lifesaver on busy nights. And while burgers might not be the first thing that comes to mind when you think “healthy,” using leaner beef and loading up on fresh toppings like lettuce, tomato, and avocado makes this a balanced meal. The kids get their protein, I get my veggies, and everyone leaves the table happy. It’s one of those rare recipes that checks all the boxes—fast, delicious, and just a little bit nostalgic.
Blackstone Smash Burgers
Juicy, crispy-edged smash burgers cooked on a Blackstone griddle for maximum flavor. These thin, caramelized patties are stacked with melty cheese and served on soft buns with classic toppings.
🥘Ingredients
- 1 lb (450g) ground chuck (80% lean, 20% fat)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 slices American cheese (or cheddar)
- 4 soft burger buns (potato or brioche)
- 2 tbsp unsalted butter, melted (for buns)
- 1/2 cup dill pickle chips
- 1/2 cup shredded lettuce
- 1 small tomato, sliced
- 1/4 red onion, thinly sliced
- Ketchup, mustard, or mayo (to taste)
- 1/4 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp dill pickle relish
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
👨🍳Directions
-
1
Preheat your Blackstone griddle over medium-high heat (about 400°F) for 10 minutes. If using a skillet, heat it over medium-high until very hot. -
2
Divide the ground chuck into 4 equal portions (about 4 oz each). Roll each portion into a loose ball and season all over with salt, pepper, garlic powder, and onion powder. Do not overwork the meat. -
3
Place a ball of meat on the hot griddle and immediately press down hard with a metal spatula (or a heavy pan) to flatten it into a thin patty, about 1/4-inch thick. Press firmly for 10 seconds to ensure a good sear. -
4
Cook the patty undisturbed for 2-3 minutes until the edges are crispy and browned. Use the spatula to scrape up the patty and flip it. Immediately place a slice of cheese on top and cook for another 30-60 seconds until melted. -
5
While the patties cook, lightly toast the burger buns on the griddle (cut-side down) with melted butter for 30 seconds until golden. Remove and set aside. -
6
If making smash sauce, mix all sauce ingredients in a small bowl until combined. -
7
Assemble the burgers: Spread smash sauce on the bottom bun, add a patty, top with pickles, lettuce, tomato, and red onion. Add the top bun and serve immediately.
🔧Equipment
- Blackstone griddle (or large skillet)
- Metal spatula (thin, stiff)
- Mixing bowl
- Meat mallet or heavy pan (for smashing)
- Small bowl (for sauce)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Blackstone Smash Burgers Works
❓ Frequently Asked Questions About Blackstone Smash Burgers
1. What type of ground beef is best for smash burgers on a Blackstone?
The best ground beef for smash burgers is an 80/20 blend (80% lean, 20% fat). The higher fat content keeps the burgers juicy and flavorful when smashed thin on the hot griddle. Avoid leaner blends, as they can dry out quickly.
2. How hot should the Blackstone be for smash burgers?
Preheat your Blackstone to high heat (around 400–450°F). A well-seasoned, screaming-hot surface is key for achieving a crispy, caramelized crust (the Maillard reaction) when smashing the burgers. If the griddle isn’t hot enough, the burgers will steam instead of sear.
3. Do I need to press hard when smashing the burgers?
Yes! Use a sturdy spatula (or a burger press) to press down firmly and evenly for 10–15 seconds. The goal is to create maximum contact between the meat and the griddle for a crispy exterior. If the patty sticks, wait a few more seconds before flipping—it’ll release when ready.
4. How do I prevent the burgers from sticking to the Blackstone?
To prevent sticking:
– Ensure the griddle is properly seasoned (a thin layer of oil baked into the surface).
– Preheat the Blackstone thoroughly before adding the meat.
– Use a light coating of high-smoke-point oil (like avocado or canola) on the griddle before placing the patties.
– Avoid moving the burgers too soon—let them sear undisturbed for 2–3 minutes.
5. Can I make smash burgers ahead of time or freeze them?
You can prep the meat by portioning it into balls (about 2 oz each) and refrigerating for up to 24 hours. However, smash burgers are best cooked fresh for optimal texture. If freezing, cook the patties first, let them cool, then stack with parchment paper between them. Reheat on the Blackstone or in a skillet—avoid the microwave, as it’ll make them soggy.
