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Blackstone smash burgers pinterest

Blackstone Smash Burgers

Restaurant-quality smash burgers made on a Blackstone griddle with crispy edges and juicy centers. These burgers feature the perfect meat-to-fat ratio, quick cooking time, and a special burger sauce.
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Course: Main Course
Cuisine: American
Keyword: Burgers, Smash Burgers, Blackstone Griddle, Diner-Style Burgers, Outdoor Cooking
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 burgers
Calories: 550kcal

Equipment

  • Blackstone Griddle
  • Metal Spatula
  • Burger Press (optional)

Ingredients

Burger Patties

  • 1 pound ground beef 80/20 fat ratio, divided into 4-ounce balls
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 2 tablespoons vegetable oil or clarified butter

Burger Assembly

  • 4 slices American cheese or substitute with cheddar or Swiss
  • 4 potato burger buns brioche buns are a good alternative
  • 2 tablespoons unsalted butter softened
  • 1 medium white onion thinly sliced

Burger Sauce

  • 1/4 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon pickle relish
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

Optional Toppings

  • lettuce
  • tomato
  • pickles
  • bacon

Instructions

  • Heat your Blackstone griddle to high heat (approximately 400-450°F). Divide your ground beef into 4-ounce balls, handling the meat as little as possible. Keep the beef refrigerated until just before cooking.
  • Spread the softened butter on the cut sides of your burger buns. Place them butter-side down on a cooler section of the griddle for 30-45 seconds until golden brown. Set aside and tent with foil to keep warm.
  • Add 1 tablespoon of oil to the hottest part of the griddle. Place your beef balls on the surface and immediately smash them with a heavy metal spatula or burger press. Aim for ¼-inch thickness and press firmly for 10 seconds to ensure maximum surface contact.
  • Immediately season the smashed patties with salt and pepper. Cook undisturbed for 1 minute until the edges develop a deep brown crust and the top begins to show color changes.
  • Flip the patties and immediately add cheese to each. Cook for 30-45 seconds more. Meanwhile, quickly sauté sliced onions in the burger drippings until translucent (about 1 minute).
  • Combine all burger sauce ingredients in a small bowl and mix well. Spread the sauce on both bun halves.
  • Place each cheese-topped patty on a bottom bun, add sautéed onions and any additional toppings, then crown with the top bun. For maximum flavor fusion, wrap each burger in foil for 1 minute before serving.

Notes

For the optimal crispy-to-juicy ratio, make sure your griddle is properly preheated and don't press the patties after the initial smash. Using 80/20 ground beef provides the ideal fat content for juicy burgers with crispy edges. For maximum flavor, season only after smashing the patties, not before.

Nutrition

Calories: 550kcal | Carbohydrates: 26g | Protein: 29g | Fat: 38g | Saturated Fat: 15g | Sodium: 820mg | Fiber: 1g
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