How To Make Smash Burgers On a Blackstone Griddle

If you just got a Blackstone griddle, the first thing you should cook is a smash burger. They’re simple, fast, and packed with flavor—but getting them just right comes down to four key things:

1. Prep Ahead – Have everything ready before you start cooking. Smash burgers move fast!
2. 2.5 oz Balls – Keep your patties small for the perfect meat-to-crust ratio.
3. Hot Griddle (500°F) – High heat is key to that crispy, caramelized crust.
4. Smash Them Thin (Holes Are OK) – Press them hard and don’t worry about small holes; they make the burger even crispier.

Follow these tips, and you'll be flipping smash burger perfection in no time. Let’s dive in!

Print Recipe

Smashburgers

Ingredients

• 1 lb 80/20 ground beef
• 4-6 Hamburger buns I like Potato Buns
• 1 teaspoon Salt and pepper
• 4 slices American Cheese You can use other cheese but American just feels right

Instructions

• Weigh out beef into 2.5-3 ounces and ball them up loosely, you don’t want to pack the beef too tight.
• Place them back in the fridge while you preheat the griddle.
• Heat Griddle to 450 degrees or above. Add small amount of oil.
• Toast the buns, because these will not take long so you want your buns done first.
• Place down burger balls about 4 inches apart. Smash them as thin as possible using either two spatulas or a burger press. You can use parchment paper so the beef doesn't stick to the press or spatulas.
• Salt and pepper the smashed beef.
• If there are holes that's ok, cook them for 2 minutes then flip.
• Add the cheese and cook for 1 more minute.
• Plate burgers on a bun and enjoy!

Notes