bestmeatrecipe
There is nothing quite like a proper Blackstone Smash Burger. We are talking about lacey, crispy edges, juicy centers, and melted cheese that fuses everything together. If you’ve been grilling thick patties your whole life, get ready—this Blackstone smash burger method will change how you eat burgers forever.
In this guide, I will show you exactly how to make the ultimate Blackstone smash burger on your griddle, step-by-step. No fancy ingredients, just pure technique and flavor
Why the Blackstone is King for Smash Burgers
You can make a burger in a cast-iron skillet, sure. But the Blackstone Griddle gives you two massive advantages:
- Space: You can smash 6, 8, or 10 burgers at once without overcrowding the pan.
- Heat Control: The rolled steel surface gets screaming hot, which is the secret to that famous Maillard reaction
Equipment for the Perfect Blackstone Smash Burger
Before you fire up the griddle, make sure you have these tools ready:
- Heavy Duty Spatula: You need a stiff metal spatula to press down hard.
- Parchment Paper: Cut into small squares (to place between the spatula and the meat so it doesn’t stick).
- Griddle Scraper: Essential for getting under the crust when flipping.
- Dome (Optional): To melt the cheese faster.
The Ingredients (Keep it Simple)
- Ground Beef: Use 80/20 Ground Chuck. Do not use lean meat (90/10)! You need the 20% fat content to fry the burger in its own juices while it smashes.
- Cheese: Cooper Sharp American or standard Kraft Singles. American cheese melts the best.
- Buns: Martin’s Potato Rolls (the gold standard for smash burgers).
- Seasoning: A simple mix of Salt, Black Pepper, and Garlic Powder (SPG).
- Butter: For toasting the buns.
Step-by-Step Instructions
1. Pre-Game Prep
Divide your ground beef into 2 to 3-ounce balls.
- Pro Tip: Keep the meat cold until the last second.
- Do NOT pack the balls tight. Keep them loose and airy. This helps the fat render properly.
2. Heat the Blackstone
Fire up your griddle to Medium-High heat. You want the surface temperature to be around 400°F – 450°F.
- Add a very light coat of oil to the surface.
- Butter your buns and toast them on a cooler side of the griddle first. Set them aside.
3. The Smash! (The Most Important Part)
Place your beef balls onto the hot griddle. Give them 10 seconds to sear.
- Place a square of parchment paper on top of a meatball.
- Using your heavy spatula, SMASH the burger flat. Press down hard! You want it thin—almost paper-thin at the edges.
- Hold the press for 10 seconds. This sears the crust immediately.
- Repeat for all Blackstone smash burgers
4. Seasoning
Once flattened, liberally season the patties with your salt, pepper, and garlic powder mix.
5. The Flip (Scrape it!)
After about 2-3 minutes, you will see liquid bubbling on top and the edges turning dark brown and lacey.
- Take your spatula (or scraper) and dig hard under the patty. You must scrape up all that caramelized crust. Do not leave the flavor stuck to the griddle!
- Flip the patties.
6. The Cheese Melt
Immediately place a slice of cheese on each patty.
- If you are making double burgers, stack one patty on top of the other once the cheese melts.
- Place the double stack onto your toasted bottom bun.
7. Assemble and Serve
Add your favorite toppings (pickles, onions, or special sauce) and crown it with the top bun. Serve your Blackstone smash burger immediately while hot and juicy
Pro Tips for Success
- Don’t Overcook: A Blackstone smash burger cooks fast. They only need about 2-3 minutes on the first side and 1 minute on the second side.
- The Onions Trick: Want an “Oklahoma Onion Burger”? Place thinly sliced onions on the griddle first, then smash the meat ball directly into the onions.
- Clean Up: Scrape your griddle clean while it’s still hot to be ready for the next round.
Now, go fire up that Blackstone. Once you taste this crust, you’ll never go back to thick burgers again. Check out more of our Beef Recipes here.
