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.
Servings: 4 servings
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.