Forge the Ultimate Smash Burger on Your Blackstone Griddle

Mastering the Easy Smash Burger Recipe for Your Griddle

There’s a reason why the smash burger has taken the culinary world by storm: its simple technique yields incredible results. By literally “smashing” a loose ball of ground beef onto a scorching hot griddle, you achieve a maximized surface area for the Maillard reaction. This scientific process creates that signature thin, crispy, caramelized crust that sets smash burgers apart from traditional patties. This intense sear locks in the natural juices, ensuring every bite is bursting with flavor.

Our journey to perfect homemade smash burgers began a couple of years ago when we invested in a flat top grill. It quickly became an indispensable part of our outdoor cooking setup, used almost daily during pleasant weather. We loved it so much that we recently upgraded to a larger Blackstone model, expanding our capacity for delicious meals. While burgers are a staple, our griddle repertoire has grown to include favorites like Blackstone cheesesteaks, succulent chicken, perfectly seared steak, savory sausages and peppers, juicy pork chops, crispy potatoes, and even flavorful fried rice. The versatility of a flat top grill truly transforms mealtime.

Making smash burgers at home isn’t just a fun culinary adventure; it’s also a more economical choice than frequenting drive-thrus or restaurants. Plus, the homemade version consistently tastes superior. While we enjoy classic Onion Soup Mix Burgers and convenient Air Fryer Hamburgers, my children unanimously declare that a thin, crispy crust hamburger patty makes the absolute best burger they’ve ever tasted. Once you try these Blackstone Smash Burgers, you’ll understand why they’re such a hit!

In this comprehensive guide, you’ll find step-by-step instructions, essential tips, and even a video demonstration to ensure your success. Don’t own a flat top grill? No problem! You can still achieve fantastic results by making smash burgers at home in a heavy-duty cast iron skillet on your stovetop. The key is high heat!

Table of Contents

• Mastering the Easy Smash Burger Recipe for Your Griddle
• Essential Ingredient Notes for Perfect Smash Burgers
• Griddle Equipment and Tools You’ll Need
• How to Make Smash Burgers on the Blackstone Griddle: Step-by-Step
• The Cheese Factor: Melty Perfection
• Don’t Forget to Toast the Buns!
• Building Your Perfect Smash Burger: Add Toppings
• Pro Recipe Tips for Griddle Smash Burgers
• Storing and Reheating Leftover Smash Burgers
• Smash Burger Variations and Customizations
• Blackstone Smash Burgers Recipe

Essential Ingredient Notes for Perfect Smash Burgers

Crafting the perfect smash burger requires just a few simple, high-quality ingredients. While the full, precise amounts are available in the printable recipe card below, here’s a detailed breakdown of each component and why it matters:

• Ground Chuck (80/20 Blend): This is arguably the most critical ingredient. An 80% lean, 20% fat blend of ground chuck is ideal for smash burgers. The higher fat content is crucial for two reasons:
  1. It renders down to create that incredibly crispy, lacy edge when smashed onto the hot griddle.
  2. It keeps the burger patty incredibly juicy and flavorful. Avoid leaner ground beef varieties (like 90/10 or 93/7) as they tend to dry out quickly and won’t develop the desired crispy crust.
• Sea Salt: Essential for seasoning the meat. Salt not only enhances flavor but also aids in the browning process, contributing to that irresistible crust.
• Black Pepper: Freshly ground black pepper adds a delightful aromatic kick and complements the rich beef flavor.
• Garlic Powder (Optional): A fantastic addition for an extra layer of savory depth. It’s subtle but makes a noticeable difference.
• Onion Powder (Optional): Like garlic powder, onion powder infuses a mild, sweet-savory note that pairs wonderfully with beef. Feel free to use both or just one, depending on your preference.
• Avocado Oil or Butter (or a combination): These are your cooking fats.
  • Avocado Oil: Has a very high smoke point, making it excellent for high-heat cooking on the griddle without burning.
  • Butter: Adds a rich, buttery flavor and helps achieve a beautiful golden-brown crust. We often use a combination, starting with a thin layer of avocado oil, then adding a pat of butter right before smashing for maximum flavor and perfect searing.
• Cheese, Burger Buns, and Toppings of Your Choice: These are where you personalize your smash burger experience. We’ll dive into these more later, but choose fresh, high-quality ingredients for the best results.

Griddle Equipment and Tools You’ll Need for Smash Burgers

To successfully make amazing smash burgers, a few specialized tools will make the process much smoother and ensure perfect results:

• Blackstone Griddle or Flat Top Grill: The star of the show! The large, even heating surface is ideal for cooking multiple burgers simultaneously and achieving that consistent crispy crust. A well-seasoned griddle is key to preventing sticking and enhancing flavor.
• Burger Press or Large, Sturdy Metal Spatula: This is essential for the “smash” technique.
  • Burger Press: Designed specifically for this task, a burger press provides even pressure across the patty, creating a uniform thinness. Its weight often helps achieve a better smash.
  • Large Metal Spatula: If you don’t have a dedicated press, a robust, wide metal spatula (like a griddle spatula or a heavy-duty turner) can work just as well. Just ensure it’s sturdy enough to apply significant downward pressure without bending.
• Parchment Paper or Wax Paper: Crucial for preventing the ground meat from sticking to your burger press or spatula. Place a small square of parchment or wax paper on top of the meatball before smashing. If you’re out of paper, a quick spray of non-stick cooking spray on your press can also work, but paper is often more effective.
• Grilling Spatula or Sturdy Turner: You’ll need this to flip the burgers once the first side is beautifully seared and crispy, and again for easily removing them from the griddle. A sharp, thin-edged spatula is best for getting under those thin patties without tearing them.
• Metal Dome (Optional): A metal basting cover or dome is incredibly useful for melting cheese faster and more evenly, creating that perfect gooey layer over your burger patties. It traps heat and steam, speeding up the melting process.

How to Make Smash Burgers on the Blackstone Griddle: Step-by-Step for Crispy Perfection

Making smash burgers on the Blackstone griddle is a straightforward process once you understand the technique. Unlike a traditional burger where you intricately mix and form patties, the key here is a loosely packed ball of meat. This allows it to easily flatten into that desirable thin, crispy patty. Follow these steps for the best results:

Step 1: Prepare the Ground Beef Balls

The first crucial step is preparing your ground beef. Instead of tightly packing the meat, you want to form loose, delicate balls. The best way to achieve this is by gently scooping the ground beef into a measuring cup. We typically use a 1/3 cup or 1/4 cup measure for these burgers, which yields a good size for single or double patties. Do not compress the ground beef into the measuring cup; just lightly scoop it and shape it into a ball with minimal handling. Over-handling can lead to tough burgers.

Step 2: Season and Preheat

Once you have your loosely packed burger balls, place them on a platter or plate. Now is the time to season them generously. You can sprinkle your chosen seasonings — sea salt, black pepper, garlic powder, and onion powder – directly onto the raw meat balls. If you prefer, you can use your favorite burger seasoning blend. Meanwhile, preheat your Blackstone griddle to medium-high heat. Achieving the right griddle temperature is vital for a perfect sear. You can tell it’s hot enough when a drop of water sizzles and evaporates quickly.

Step 3: Grease the Griddle Surface

Before placing the meat, lightly grease your hot Blackstone grill. We like to use a combination of both avocado oil and butter. First, spread a light, even coat of avocado oil across the griddle surface. Its high smoke point makes it excellent for high-heat cooking. Then, just before you drop the burger balls, add small pats of butter directly where each burger will go. The butter adds incredible flavor and helps create a beautiful golden-brown crust. Ensure the butter doesn’t burn before the burgers go down.

Step 4: The Smash!

Carefully place the balls of ground beef onto the hot griddle surface, leaving some space between each. Immediately after placing them, put a piece of parchment paper or wax paper on top of each ball of meat. Using your burger press or a large, sturdy metal spatula, firmly smash each ball into a thin patty. Apply consistent, downward pressure for about 5-10 seconds to create a thin, even patty. The goal is to maximize contact with the hot surface for that crispy edge. If you don’t have wax paper or parchment paper, a quick spray of non-stick cooking spray on your press or spatula can also help prevent sticking.

Step 5: Cook the First Side

Once the burgers are smashed, remove the wax paper. Cook the burgers for approximately 3 to 5 minutes, or until the bottom side of the burger is deeply caramelized, cooked, and wonderfully crisp. You’ll see the edges becoming lacy and brown, and the color of the meat on top will start to change, indicating it’s cooking through. This first sear is where most of the magic happens for the smash burger’s texture.

Step 6: Flip and Finish

Using your grilling spatula, carefully scrape under each patty to release it from the griddle, then flip the burgers. Cook for an additional 2-3 minutes on the second side, or until the burgers are cooked through to your desired doneness. Since these patties are thin, they cook relatively quickly and develop a beautiful golden-brown and crispy texture. For food safety, always ensure that each smashed burger reaches an internal temperature of 165 degrees F (74 degrees C) as measured with a meat thermometer.

Pro Recipe Tips for Achieving the Best Griddle Smash Burgers

• Use 80/20 Ground Chuck: This fat-to-lean ratio is non-negotiable for juicy burgers with those incredible crispy edges. Leaner beef will result in dry, less flavorful patties.
• Keep Meat Balls Loose: Do not overwork or tightly pack the ground beef when forming the balls. The looser the ball, the easier it will smash and the better those crispy, lacy edges will form.
• Preheat Your Griddle Properly: A scorching hot griddle is essential for the immediate sear that creates the smash burger’s signature crust. Let it preheat for 10-15 minutes on medium-high heat.
• Use Enough Fat for Cooking: A combination of avocado oil (for high smoke point) and butter (for flavor) is ideal. Add the butter to the hot griddle right before you place your burger balls to prevent it from burning.
• Smash Firmly and Quickly: As soon as the meat hits the griddle, smash it down with consistent pressure for 5-10 seconds. The faster and firmer the smash, the more surface area will make contact with the hot griddle, leading to a better crust.
• Don’t Overcrowd the Griddle: Cook burgers in batches if necessary to maintain consistent griddle temperature and avoid steaming the meat, which can prevent proper searing.
• Scrape and Flip: Use a sturdy, thin metal spatula to scrape under the crispy patty to ensure it doesn’t stick and retains its crust when flipping.
• Internal Temperature: For safety, ensure your smash burgers reach an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.

Blackstone Smash Burgers

By: Dee

This easy Blackstone Smash Burger recipe lets you make homemade smash burgers on the Blackstone griddle or any flat top grill. Better than takeout and a new family favorite!

Prep Time: 8 minutes

Cook Time: 6 minutes

Total Time: 14 minutes

Servings: 8

Equipment

• 1 Blackstone Griddle

Ingredients

• 2 pounds ground chuck 80/20 blend
• 1½ teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder optional
• 1 teaspoon onion powder optional
• 1 tablespoon avocado oil or butter or both

Instructions

• Scoop ⅓ cup ground beef at a time and form into loose balls.
• Season with salt, pepper, garlic powder, and onion powder.
• Heat Blackstone griddle to medium-high heat. Brush butter or avocado oil on cooking surface.
• Drop burger balls onto griddle, place wax paper over balls, and smash with burger press or large metal spatula.
• Remove wax paper, and cook for about 3 to 5 minutes or until bottom is cooked and crisp.
• Flip burgers over and cook for an additional 2-3 minutes or until burgers are cooked through.
• Add cheese slices and toast buns during the last minute of cooking if desired.

Notes

Actual cooking time depends upon how hot the griddle is and the size of the burger.
You can make double smash burgers by using 2 burgers per bun.
For safety, burgers should be cooked until the internal temperature is 165 degrees F (74 degrees C).
Use an 80/20 blend of ground beef for the juiciest burgers.
Don’t form the balls too tightly or they won’t smash easily.
Add the butter to the hot griddle right before you add your burgers so the butter doesn’t burn.

Nutrition

Calories: 306kcal,
Carbohydrates: 1g,
Protein: 20g,
Fat: 24g,
Saturated Fat: 9g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 11g,
Trans Fat: 1g,
Cholesterol: 81mg,
Sodium: 512mg,
Potassium: 317mg,
Fiber: 1g,
Sugar: 1g,
Vitamin A: 1IU,
Vitamin C: 1mg,
Calcium: 23mg,
Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main

Cuisine: American

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