Get ready for the juiciest, crispiest smash burgers you've ever tasted. Using the intense heat of the Blackstone griddle, these burgers develop a perfectly caramelized crust that locks in flavor. Fast, easy, and incredibly delicious!
Ingredients
- 1 lb Ground beef 80/20 blend is crucial, divided into 4 loosely packed balls)
- 1 tbsp Butter or canola oil (for greasing the griddle)
- 1/2 tsp Black pepper (freshly ground)
- 4 slices American cheese (melts the best!)
- 4 Brioche buns (sliced)
- 1/4 cup Burger sauce (or Thousand Island dressing)
- 1/4 cup Dill pickles (sliced)
Instructions
- Preheat your Blackstone griddle to medium-high heat (about 400°F/200°C). Divide the ground beef into 4 equal portions (about 4 oz each) and gently roll them into loose balls. Do not overwork the meat.
- Spread a little butter or oil onto the griddle to lightly coat the surface. Place the brioche buns cut-side down to toast them for about 1-2 minutes until golden brown. Remove and set aside.
- Place the beef balls onto the hot griddle, leaving enough space between them. Immediately place a piece of parchment paper over a ball, take a heavy burger press or a sturdy spatula, and press down firmly until the patty is flat and thin. Repeat for all patties. Discard the parchment paper.
- Season the smashed patties generously with salt and pepper. Let them cook undisturbed for about 2-3 minutes. This uninterrupted cooking time is what builds that signature crispy, caramelized Blackstone crust.
- Scrape under the patties with a sharp spatula (make sure to scrape hard to keep all that beautiful crust attached to the meat) and flip them. Immediately place a slice of American cheese on each patty. Cook for another 1-2 minutes until the cheese is perfectly melted.
- Assemble your burgers! Spread the burger sauce on the bottom buns, add the cheesy smash patties, top with pickles, and finish with the top bun. Serve hot and enjoy the ultimate Blackstone bite!
Nutrition
Calories: 728kcalCarbohydrates: 40gProtein: 33gFat: 49gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 245mgSodium: 883mgPotassium: 347mgFiber: 0.2gSugar: 1gVitamin A: 936IUVitamin C: 0.2mgCalcium: 294mgIron: 3mg
I followed this but my patties came out kinda salty. Maybe my salt hand was heavy—still tasty though.
Not gonna lie, the parchment paper step feels kinda sketchy. I used wax paper and it melted a bit (oops). Flavor was good though, just messy.
Crusty af!
Looks messy. But I’ll still try it.
American cheese does melt the best… agreed. I used cheddar once and it just didn’t have the same vibe.
I was skeptical about using parchment paper, but it helped keep the texture and didn’t stick. Will do again.
Love this—yeah parchment seems weird until it actually helps the smash not glue to the griddle. 🔥 What brand parchment do you use?
American cheese “melts the best” is true, but I’m a cheddar person. Would it work with cheddar slices or am I ruining it?
Used 85/15 beef because that’s what I had—still came out tasty, just a little greasier. Next time I’ll follow the 80/20.
Honestly the parchment step made me nervous (thinking it would burn), but it didn’t. Cleanup was way easier too.
I tried this on my Blackstone and the parchment paper method was genius. Made cleanup way easier too.