Blackstone Smash Burgers
There are few things as tasty as homemade burgers, and if you’ve got an outdoor griddle then Blackstone Smash Burgers are a must-try. These thin, beefy, and flavorful burgers are as much technique as they are ingredients but don’t worry, I’ve got you covered! Learn how to make the best burgers on the planet and wow your family for dinner tonight!
Who doesn’t love a good burger? Burgers remain an economical pick for dinner, and when you consider how much they cost at a restaurant these days, it’s time to start making your own! Smash burgers aren’t hard to make, and they cook fairly quickly, so you can be eating in no time.
Blackstone Smash Burgers
I love a good, juicy burger, and these Blackstone Smash Burgers really deliver! I love putting out a variety of toppings so that my friends and family can mix and match to create the burger of their dreams. Or, just pick a few toppings and make a quick, no-fuss dinner out of them.
Burgers pair so nicely with a variety of other dishes, so be sure to check out all my suggestions below to make a full and delicious meal.
Why I love this recipe
- Outdoor griddling is such a quick way of cooking with no smells or mess in the kitchen.
- The burgers are amazing! They’re flavorful and delicious and have crunchy bits around the edges which are bona fide meat candy!
- You can prep everything ahead of time, then just cook and serve!
Ingredients
-
- Ground beef – Use 90/10 for this burger recipe.
- Butter – Salted butter.
- Lowry’s Salt
- Black pepper
- Sharp cheddar cheese – Sliced.
- Brioche hamburger buns – Or your favorite hamburger buns.
- Leaf lettuce
- Tomato – Sliced.
- Dill pickles – Thinly sliced.
- Red onion – Peeled and sliced.
- Condiments – Mustard, ketchup, relish or whatever else you like on your burgers.
Equipment needed:
We love our Blackstone Burger press (affiliate link) which makes burger-making so easy! But you can use any burger press (or back of spatula).
How to make Blackstone Smash Burgers
- Divide the meat into 8 loosely rolled balls.
- Preheat your griddle to medium-high, and while it’s preheating, butter the buns and place them on the griddle to warm and toast, then set them aside.
- Melt the remaining butter on the griddle, then place 4 of the balls of meat onto the griddle. Top each ball with a piece of parchment paper that’s cut larger than the beef, then press down on it with a burger press, large spatula or plate to smash it into a thin patty. Remove the parchment paper.
- Season the patties with Lawry’s salt and pepper.
- Cook the patties until the juices in the beef start to show, and the color starts to change – about 2 minutes. Flip the patty, grabbing all the juices with it.
- Cook the patties for an additional minute, then top two of the patties with a slice of cheese to melt.
- Top a smash burger with cheese on it with a plain one, then transfer them to a burger with a slice of lettuce, a slice of tomato, red onions, and dill pickles on the bottom bun. Drizzle the patties with mustard and ketchup or your favorite condiments and dig in!
Tips & substitutions
- No Lawry’s seasoned salt? You can also use garlic salt or just a pinch of kosher salt.
- I love Tillamook cheddar on these burgers, but any sharp cheddar will do.
- Switch up the cheese! Try Pepper Jack, gouda, colby or your favorite cheese on your burgers.
- If your Blackstone griddle is large enough, you can cook all the patties at once.
- Only smash the burgers once while they’re raw, or they’ll fall apart.
- A Blackstone Burger press (affiliate link) is the way to go, but you can also use the back of a spatula.
- Don’t worry if your smashed burgers are irregular in shape or are too big for the bun – this is half the fun of making and eating them!
- Use parchment paper, NOT waxed paper.
Serving suggestions
Burgers and salads go hand-in-hand. If you want something light and refreshing, check out this fruity salad with fresh herbs. Love a bit of spice? This Jalapeno Coleslaw pairs fabulously with burgers. For a heartier salad, try this delicious Summer Avocado Pasta Salad or this Mexican Pasta Salad.
Storage
Store any leftover burger patties in an airtight container in the fridge for 3-4 days. You can also wrap up any leftover veggies and pop them into the fridge for a day or two.
Check out these awesome burger recipes while you’re here
Get the Recipe:
Blackstone Smash Burgers
Ingredients
- 1.5 lbs ground beef 90/10
- 2 Tbsp butter, salted
- ½ tsp Lowry’s salt, optional garlic salt or Kosher salt
- ½ tsp black pepper
- 4 slices Sharp Cheddar Cheese, we use Tillamook
- 4 hamburger brioche buns
- 1 Tbsp butter melted
- 4 large pieces leaf lettuce
- 1 Tomato sliced into 4 slices
- 1-2 dill pickles, sliced
- ½ red onion peeled and sliced
- Mustard
- Ketchup
Equipment
- burger press tool
Instructions
- Dividing the beef into 8 pieces, prepare the meat by loosely rolling into 8 balls. You want to keep the meat loose because it smashes better! Keep in the refrigerator until ready to smash and grill. You can separate on a plate with parchment paper so they don’t stick.
- Preheat the griddle over medium high heat (approximately 400 degrees F). If working with a large griddle, you can prepare all 8 patties at once (4 burgers). If a small griddle, you’ll want to work in batches (2), etc.
- Prepare the buns: Butter the buns (about 1 Tbsp butter) and place them on the griddle for 2 minutes to toast. Set aside while you start cooking the burgers.
- Add the remaining 1 Tbsp of butter to the grill and allow it to melt. With a spatula, move it around, and then place the 4 balls of beef on the griddle or grill.
- Next, add a piece on parchment paper one on each ball of beef, and then firmly press down with the burger press to smash the beef into a thin patty. TIP: You can use either a burger press or a large spatula. After pressing, toss the parchment paper.
- Season with the patties with salt and pepper.
- Cook the patties until the juices in the beef start to show and the color starts to change, about 2 minutes. With a spatula, flip the patty, getting all the juices with it.
- ONLY SMASH THE BURGER ONCE: Once you flip the burger, cook for additional 1 minute. and place a piece of cheese on 2 of the patties to melt. Once the cheese is melted, top each 2 with the plain patty, to make a double patty (with cheese in the center).
- If you haven’t smashed all the patties (and you are working in batches), then move those patties to a separate platter and continue this process until all the patties have been prepared.
ASSEMBLE THE BURGER:
- On the bottom of a bun, place the lettuce, tomato slice, red onions, and pickles on the bottom bun. Add the double patty on top and top, drizzle with mustard and ketchup, and place the top bun on top.
- ENJOY the best smash burger!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
