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Blackstone Smash Burgers

Blackstone Smash Burgers

5 from 1 vote
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4 Servings

Description

Crispy-edged, juicy Blackstone smash burgers made on the griddle in minutes. Loose 80/20 beef balls smashed thin for the best caramelized crust, topped with melty cheese on a toasted bun.

Ingredients 

  • 1 lb ground chuck, 80/20
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder, optional
  • ½ tsp onion powder, optional
  • 1 Tbsp butter or neutral oil, for the griddle
  • 4 slices American cheese, or your favorite
  • 4 potato rolls or brioche buns
  • Toppings of choice: lettuce, tomato, onion, pickles, condiments

Optional smash sauce:

  • 1/2 cup mayo
  • 2 Tbsp ketchup
  • 1 Tbsp yellow mustard
  • 1 Tbsp dill pickle, diced
  • 1/2 tsp smoked paprika

Instructions

  • Portion the beef. Gently form the ground chuck into 4 loose balls (about 4 oz each); a ⅓-cup scoop works well. Don't overwork the meat. Chill while the griddle heats.
  • Preheat the griddle. Heat the Blackstone on medium-high for 8–10 minutes until it reaches about 400–450°F. Add the butter or oil and spread it thin.
  • Smash. Place each beef ball on the hot griddle. Lay a square of parchment on top and press firmly with a spatula or burger press until about ¼ inch thick. Peel off the parchment.
  • Season. Sprinkle the tops with salt, pepper, and the optional garlic and onion powders.
  • Sear. Cook undisturbed 2–3 minutes, until the edges are lacy and deeply browned.
  • Flip & cheese. Scrape under each patty, flip once, and top with a slice of cheese. Cook 1–2 minutes more, covering with a dome for the last 30–60 seconds to melt the cheese. Cook to an internal temp of 160°F.
  • Toast the buns. Butter the cut sides and toast on the griddle 1–2 minutes until golden.
  • Build & serve. Stack the patties on the toasted buns (double up for a true smash burger), add sauce and toppings, and serve immediately.

Equipment

  • Blackstone griddle (or any flat top grill)
  • Sturdy metal spatula or burger press
  • Parchment Paper
  • Infrared thermometer (optional)
  • Melting dome or basting cover

Notes

  • Use 80/20 ground chuck — leaner beef dries out when smashed thin.
  • Parchment paper between the press and meat prevents sticking and keeps the crust intact.
  • Don't crowd the griddle; cook in batches to keep the surface hot.

Nutrition

Serving: 1ServingCalories: 715kcalCarbohydrates: 26gProtein: 28gFat: 55gSaturated Fat: 18gPolyunsaturated Fat: 14gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 121mgSodium: 1561mgPotassium: 440mgFiber: 1gSugar: 6gVitamin A: 477IUVitamin C: 1mgCalcium: 314mgIron: 4mg