Burger night just got better, thanks to these crazy-good Blackstone Smash Burgers. You can’t go wrong with a simply seasoned juicy patty seared to perfection. Make this easy recipe once, and you will be hooked.
If you are a burger lover like me, you will love these Blackstone smash burgers. With a crunchy charred exterior and juicy, flavorful interior, this is a burger you will find yourself craving again and again.
This recipe is perfect for an easy weeknight meal or casual outdoor entertaining.
Serve it with classic fixings, or mix things up with your favorite burger sauces and toppings.
Easy Smashburger Ingredients
- Ground Beef: 80/20 ground beef is a must here. 90/10 will dry out, and 73/27 renders too much fat. 80/20 is the sweet spot.
- Salt and Pepper: The general rule of thumb is one teaspoon of salt per pound of meat. Adjust the salt and pepper to your liking.
- Oil: You can use avocado oil or a combination of butter and your favorite heat-safe oil.
- Cheese: Sliced cheese makes it easy. You can use American cheese, cheddar, Swiss, or another favorite.
- Toppings: Get creative with your favorite toppings.
Tips & Tricks
- If you want to use butter to make this easy smashburger recipe, I recommend a butter and oil mixture. The combination will help to prevent the butter from reaching its smoke point.
- You can make the burger balls ahead of time and keep them on a piece of parchment paper-lined baking sheet in the fridge. (Or at room temperature for up to an hour.)
- Line your burger press or spatula with parchment paper to avoid the raw meat sticking when you press it.
- Good meat doesn’t need much, but salt and pepper are a must. I like to use 1 teaspoon of salt per pound of meat and then sprinkle a touch of salt on the tops of the patties right after they are flipped. Bonus points if you salt your meat an hour or more ahead of cooking.
- A griddle dome is the perfect way to melt your cheese. I like to add a little squeeze of water to the griddle top just before closing the dome. It steams the cheese quickly, and makes it super-melty.
- Too often, people are disappointed in smash burgers made at home because the patties they make are too thick. Make sure your patties are thin enough!
Smash Burger Buns
Anything goes, from brioche buns and potato buns to pretzel buns.
I like to use my homemade Bread Machine Hamburger Buns. They are easy to make, economical, and delicious.
I recommend toasting your buns right on the griddle. I typically do it before cooking, and then keep them warm on a sheet pan covered with foil. Butter or mayo are both good ad
Burger Toppings
- Classic burger toppings - lettuce, mayonnaise, ketchup, mustard, pickles, and onions
- More creative toppings - avocado, bacon, cheese, chili, jalapeno peppers, fried egg
- Regional favorites - blue cheese dressing and buffalo sauce in the Midwest; blue cheese and barbecue sauce in the South; guacamole and sour cream in California
- Seasonal toppings - grilled pineapple and pepper jack cheese in the summer; sautéed mushrooms and Swiss cheese in the winter
- International flavors - Thai peanut sauce, Indian chutney, Italian marinara sauce
Burger Sauce Ideas
BBQ Sauce: I'm a big fan of Kinder's honey hot. Look for a sugar-free version if you're watching your sugar intake. (Or try this BBQ sauce recipe.)
Sriracha mayo: Mix equal parts sriracha and mayonnaise, and you're good to go! This is one of my favorite ways to take this smash burger recipe on the Blackstone to the next level.
Green Chile Sauce: Roast some Hatch green chiles and blend them with garlic, onion, and cilantro. Add a little lime juice to taste, and you've got a delicious sauce that will impress your guests.
Tools Needed to Make Smash Burgers on a Griddle
As an amazon associate, I earn from qualifying sales.
How to Make Smash Burgers on a Blackstone
First, start by seasoning your ground beef with salt and pepper. You can adjust the seasoning to your liking, but in general, I recommend a teaspoon of sea salt per pound of meat.
Next, form the meat into six balls.
After that, heat your flat top Griddle to medium-high heat - about 450° F.
Brush your hot griddle with about 2 tablespoons of oil.
Add the balls of meat, and then smash the patties down.
Cook until charred, about 3-4 minutes.
Flip the burger and cook for another 2 minutes.
Add the cheese and cover with a dome. Melt the cheese and then transfer the burgers to a plate.
Brush the griddle with the remaining oil, and reduce the heat to medium.
Place the buns, cut side down, on the griddle.
Finally, cook until the buns toast, about 1 to 3 minutes.
Serve the burgers on the buns with your desired toppings.
Crispy Blackstone Smash Burgers with 80/20 Ground Chuck
Equipment
Ingredients
- 32 ounces ground beef 80/20
- 2 teaspoons sea salt
- ¾ teaspoon fresh ground black pepper
- ¼ cup avocado oil divided (or a mixture of butter and oil)
- 6 slices of cheddar cheese depending on how cheesy you want your burger
- For serving: lettuce tomato, onion, ketchup, mustard, mayonnaise
Instructions
- Place the ground beef into a bowl and season with salt and pepper.
- Form into 6 balls, just over 6 ounces each.
- Heat your Blackstone to medium-high heat.
- Add 2 tablespoons of the oil and then the balls of meat.
- Smash down the patties to about a 4” diameter.
- Cook for 3 minutes, until charred.
- Flip and cook for another 2 minutes.
- Add a slice of cheese (or two) to each burger. Cover with a dome. Steam until the cheese melts, about 45 seconds.
- Transfer to a plate and allow to rest.
- Turn the heat to medium and brush the Blackstone with the remaining oil.
- Toast the buns, cut side down, until golden brown, about 1 to 3 minutes.
- Remove from heat.
- Place the patties on the buns, Top with the desired fixings and serve immediately.
Grilling Instructions
- Preheat your grill to high heat and place a cast iron skillet on the grates.
- Add the oil and then balls of meat, working in batched if necessary.
- Smash down the patties and cook for 3 minutes.
- Flip and cook another 2 minutes.
- Add the cheese and cover the skillet. Cook until the cheese melts.
- Transfer to a plate and rest.
- Brush the grates of the grill with the remaining oil and toast the buns, cut side down, for about a minute.
- Remove from heat.
- Place the patties on the buns.
- Top with the desired fixings and serve immediately.
Scarlet says
Simple ingredients and delicious results. These burgers are perfect!
Glenda says
These are restaurant-worthy smash burgers! So simple, but the flavor is spot on. I don't have a griddle but I used my cast iron skillet on the pellet grill. They were fantastic! Thanks for sharing the recipe!
Natalie says
Delicious burger recipe, Wendy!
Cami says
Love to try this! Thanks for sharing!
Jeanine says
Thanks for a delicious burger recipe!