Smash Burgers on the Blackstone are hands-down the most popular thing to cook on a griddle—and for good reason. The large flat surface makes them easy to crank out, the smashing part is just plain fun, and the flavor is hard to beat. They’ve got that greasy, cheesy, diner-style taste that’s totally different from a thick backyard burger.
If you just picked up a Blackstone, there’s a good chance you were dreaming about hanging out back with a beer, making smash burgers for the family. That’s exactly why I bought mine five years ago—and I still fire it up for smash burgers almost every other week.
If you like amazing Blackstone burger recipes, you will love these Hawaiian burgers and this Italian-style patty melt on a griddle.
⭐️⭐️⭐️⭐️⭐️ YouTube Comment
I did smash burgers for the first time, they turned out great! Thanks for the tips!
-Philip
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Ingredients
Here's the highlights of the ingredients you need to make these Blackstone griddle smash burgers. I keep it simple and classic! Nothing fancy, just regular stuff you already have.
- Ground beef: My preferred beef is 80/20. I believe it gives more flavor than 90/10 but isn’t as greasy as 70/30—though they’re still greasy, trust me lol. I encourage you to try different blends and see what you like. If you’re feeling more than just beef, try these bacon smash burgers.
- American cheese: I love American because it was made to melt—you get a greasy, cheesy combo that’s hard to beat. But feel free to use what you like.
- Buns: I prefer brioche or plain white burger buns—nothing fancy, because I want the beef and cheese to be the star.
- Smash burger toppings: Lettuce, tomato, and onion work great! Feel free to use whichever you prefer.
- Butter: For toast the buns or you can use mayo instead. I use mayo a lot because it's easier to spread and still gives great results
💡Prep Ahead Tip: I like to prepare everything I need in advance, so I can focus on what I'm cooking. Especially since it won’t take long to grill the smash burgers. This includes prepping of any toppings and sauces.
How to Make Smash Burgers on a Blackstone
Before I get started, I like to make sure I have everything I need since it’s all going outside. This includes the buns, oil, salt and pepper, cheese slices, and a sheet pan to place all the cooked food. You don’t need a lot for this Blackstone smash burger recipe!
- Step 1: Weigh and form the beef. Divide your ground beef into 2.5-3 oz portions and form loosely packed balls. Stick them in the refrigerator. If you don’t have a scale, cut the 1 lb of beef into 6 sections or use a ⅓ measuring cup to measure.
- Step 2: Toast the buns. Preheat your griddle to 450°F and add a little bit of butter or mayo. Toast your burger buns and set them to the side.
⭐️ Shaping the Burgers: Aim for around 2.5 ounces for each patty. This size makes them much easier to smash thinly and evenly so they can cook properly on the griddle. When forming the smash burger balls, pack them loosely. This makes them easier to smash and keeps them from becoming dry.
- Step 3: Add burgers and smash them. Place the burger balls straight from the fridge onto the hot griddle with 4 inches between them. Smash them as thin as possible with a burger press. It's important to use a burger press and parchment paper—otherwise they’ll stick.
- Step 4: Season and cook. Sprinkle each one with salt and pepper and let them cook for about 2 minutes.
- Step 5: Flip and add cheese. Once they’re crispy, flip them and add slices of cheese on top. Let them cook for maybe another minute.
- Step 6: Serve. Add your smash burger patties to the toasted buns and enjoy! Try this bacon fried corn as a side dish!
Serve with this Simple Burger Sauce Recipe. Whisk all ingredients together, cover, and chill for at least 30 minutes before serving.
- ½ cup mayo
- ¼ cup ketchup
- 1 tablespoon yellow mustard
- 2 teaspoon sweet pickle relish
- 2 teaspoon white vinegar
- 1 teaspoon ground black pepper
Expert Tips
Follow these tips for smash burger success! Want to make sure to avoid any happy accidents (aka mistakes - RIP Bob Ross) watch this video on the biggest smash burger mistakes you don't want make!
- Storing the burgers: Store leftover smash burger patties in an airtight container in your refrigerator for up to 3 days. You may freeze them for up to 3 months. I recommend storing them separately from the bun and toppings to keep everything from becoming soggy.
- Cook over high heat: The best griddle temp for smash burgers is about 500°F. This gets you that caramelization, and since they are thin, they will cook quickly. Lower temperatures won’t give you that smash burger crust you’re looking for.
- Chill the burgers first: For best results, cook your smash burgers straight from the fridge. I find that cooking them cold yields the best crust possible.
- Smash very thin: You need to get those patties as thin as you possibly can. I use a weight and parchment paper, or two spatulas. Holes and cracks in the burgers aren’t a big deal. They are meant to be a little ugly!
- Add a burger sauce: I like to add burger sauce before I flip the patty to make it extra juicy. This is optional, but I highly recommend that you give it a try.
🎥 If you'd like to see this recipe in action, check out how to make the best Smashburgers on a Griddle.
Recipe FAQs
They cook fast! Generally, they take 2-3 minutes on the first side to get that brown crust. Most of the cooking will be done on the first side. They cook maybe another minute on the second side, and then they’re done.
You don’t have to, but I usually do. If your griddle is smoking hot and you’re using a beveled-edge spatula, you can still get them up. I usually use avocado oil, but any high smoke point oil or beef tallow will work.
I flip them once I can see the edges of the smash burgers starting to brown, and there’s very little pink left.
My favorite trick is to take 1 lb of ground beef and divide it into six equal parts—that’s how I usually buy it, and it gives you beef balls around 2.66 oz each. If you’re working with a larger batch and don’t have a scale, a ⅓ cup measuring scoop works great for portioning.” If you do have a scale I like 2.5 oz balls.
You can—In-N-Out does it, I believe—but personally I don’t anymore. It’s just one more step, and I don’t think it makes a huge difference. Try it for yourself and see what you think.
More Delicious Blackstone Recipes
If you try this recipe, please leave a star rating in the recipe card right below? You can also drop a review in the comment section I always appreciate your feedback. Are you a beginner Blackstone griddle owner? You've got to grab my Griddle 101 E-book for everything you need to know to be a pro in no time!
Best Blackstone Smash Burgers
Equipment
- 1 Spatula
- 1 Smash Burger Press
- 1 Parchment Paper folded up into a square
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
Burger Sauce
- ½ cup mayo
- ¼ cup ketchup
- 1 tablespoon yellow mustard
- 2 teaspoon sweet pickle relish
- 2 teaspoon white vinegar
- 1 teaspoon ground black pepper
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!
Make the sauce
- Whisk all ingredients together, cover, and chill for at least 30 minutes before serving.
Video
Notes
- Your Blackstone should reach a temperature of around 500°F before you add the burger meat. This will ensure that you get a perfectly crispy crust.
- I like to make my smash burgers about 2.5 oz to make them easy to smash and achieve the best meat-to-crust ratio.
- Smash burgers aren’t meant to be pretty! They must be smashed very thin. Holes are cracks are just fine.
[…] Now your griddle is seasoned and ready to go! For your first cook I’d reccomend checking out my post, How to Make Smash Burgers on a Blackstone Griddle. […]