Blackstone Smash Burgers
Blackstone Smash Burgers are thin, juicy, crispy-edged burgers made from cold 80/20 ground beef smashed hard onto a ripping-hot griddle. The quick sear creates that lacy, browned crust while the inside stays tender and beefy.Stack two patties with melty American cheese, toasted potato buns, pickles, onions, and smash burger sauce for a diner-style burger that tastes like it came straight off a flat top.
Servings: 4 servings
Ingredients
- 2 lb 80/20 ground beef kept cold
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 8 slices American cheese
- 4 potato burger buns
- 2 tbsp butter or mayo, for toasting buns
- ½ cup smash burger sauce
- ½ cup dill pickle chips for serving
- 1 cup onion thinly sliced, for serving
- 1 cup shredded lettuce for serving
Instructions
- Divide the cold ground beef into 8 loose balls, about 4 ounces each. Do not pack the meat tightly.
- Mix the kosher salt, black pepper, and garlic powder in a small bowl for the burger seasoning.
- Preheat the Blackstone griddle over medium-high to high heat until the surface is very hot, about 425°F to 450°F.
- Spread butter or mayonnaise on the cut sides of the buns, then toast them on the griddle until golden. Set aside.
- Place the beef balls on the hot griddle, leaving room between each one.
- Cover each beef ball with parchment paper and smash firmly with a burger press or heavy spatula for about 10 seconds.
- Remove the parchment and season the patties with the salt, pepper, and garlic powder mixture.
- Cook for 60 to 90 seconds, until the edges are browned and crispy and the top has mostly lost its raw pink color.
- Scrape firmly under each patty so the crust stays attached, then flip and immediately add American cheese. Use a melting dome to make quick work out of melting the cheese.
- Cook for another 30 to 60 seconds, then stack two patties per burger.
- Build the burgers on toasted buns with smash burger sauce, pickles, onion, lettuce, and any extra toppings you like.
Notes
Smash Burger Technique
Keep the beef cold and loose. Cold 80/20 beef holds its shape before smashing, and loose beef balls make a more tender burger than tightly packed meat. Smash once at the beginning. Press hard for about 10 seconds, then leave the patty alone so the crust can form. Season after smashing. Do not mix the seasoning into the beef. Seasoning the surface keeps the patties tender and helps the crust brown cleanly.Griddle Heat
Use a hot griddle. Aim for about 425°F to 450°F on the Blackstone so the beef sears instead of steams. Cook in batches if needed. Give each beef ball enough space to smash thin without running into the next patty.Parchment And Flipping
Parchment keeps the press clean. Place a small square between the beef and burger press so the meat releases easily. Scrape under the crust. Use a sharp metal spatula or scraper to get under the browned surface before flipping.Patty Size
Use 4 ounce beef balls for hearty burgers. They make substantial double-stacked burgers with plenty of crust and juicy centers. Use 3 ounce beef balls for thinner patties. Shorten the cook time slightly because smaller patties finish faster.Storage
Store the parts separately. Refrigerate cooked patties for 3 to 4 days and keep buns, sauce, and toppings separate so they do not get soggy. Reheat on a hot surface. A skillet or the Blackstone brings back more texture than the microwave. Or air fry at 400°F for 1-3 minutes to revive the leftover patties.Nutrition
Calories: 1028kcal | Carbohydrates: 30g | Protein: 52g | Fat: 77g | Saturated Fat: 31g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 27g | Trans Fat: 4g | Cholesterol: 224mg | Sodium: 2590mg | Potassium: 865mg | Fiber: 2g | Sugar: 7g | Vitamin A: 794IU | Vitamin C: 5mg | Calcium: 573mg | Iron: 7mg