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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.
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5 from 2 votes

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
Cook Time10 minutes
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

Classic 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

My Favorite Burger Sauce

  • ½ cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon grated onion
  • 2 teaspoon hot sauce
  • 1 teaspoon Worcestershire
  • ¼ teaspoon fresh diced garlic

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.