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How To Make Smash Burgers On a Blackstone Griddle

Updated: Jun 14, 2025 · Published: Jan 14, 2025 by Johnny · This post may contain affiliate links · 2 Comments

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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!

ChatGPT said: A hand presses down a ball of raw ground beef on a griddle using a cast iron burger press with a sheet of parchment paper underneath, flattening it into a smash burger patty. Two more unpressed beef portions are on the hot, oiled griddle nearby. Steam rises as the meat sears.
Print Recipe

Best Blackstone Smash Burgers

Making juicy Smash Burgers on the Blackstone is easier than you think. Follow my tips and steps to get the perfect crust and maximum flavor on the burgers.
Prep Time15 minutes mins
Cook Time10 minutes mins
Course: Main Course
Cuisine: American
Keyword: blackstone smash burgers, smash burgers on the blackstone
Servings: 4 servings
Author: Johnny

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.

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Trackbacks

  1. How to Season a Blackstone Griddle for Beginners - Griddle 101 says:
    January 15, 2025 at 12:52 pm

    […] 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. […]

    Reply
  2. How to Remove Rust and Reseason a Blackstone Griddle - Griddle 101 says:
    January 15, 2025 at 3:28 pm

    […] griddle is now rust-free and seasoned! Celebrate by making a batch of smash burgers or another favorite griddle recipe. Remember to clean and maintain your griddle regularly to […]

    Reply

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Hey, I'm Johnny!

My first job out of college was running a diner, where I learned how to cook on a griddle. When COVID hit, I bought a griddle for myself and started making YouTube videos. Five years and 18 million views later, I now teach griddling full time. I help everyday folks get the most out of their Blackstone by keeping it simple, beginner-friendly, and real. These aren’t viral recipes—just the kind of food you'd actually make for your family.

More about me

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