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.
Not gonna lie, 80/20 is the only way I’m doing this now. Lean beef just won’t smash the same or taste right.
I followed it pretty closely, but mine stuck a little before the crust set. Next time I’ll grease more and press a touch quicker. Flavor was still great.
Not gonna lie, smashing with parchment paper is genius. I always made a mess before. Great instructions.
Right?! The parchment trick is the only reason mine stopped sticking. Crispy crust every time now—thanks for the clear steps.
400°F seems a little aggressive for me. I’ll probably start a bit lower and just watch the timing, but I’m willing to try.
Yeah 400°F is pretty hot—starting a touch lower and trusting the timing is honestly the move. Watch for that deep crust forming before you flip.
I tried this at like 350°F and it came out way less crunchy, but still tasty. If you lower it, just smash a little thinner and give it more minutes.
Not sure about 200°C—seems low/high depending on my griddle. I cooked closer to 450°F and it came out crispier. Still a tasty combo.
Yeah 200°C (400°F) feels a bit “meh” for smash burgers on some griddles. I’m usually closer to 425–450°F too—gets that crust way faster. Glad it still tasted good!
Wait… 200°C is like 392°F, so if your griddle runs hot/cold that makes sense. But 450°F seems crazy high—won’t the cheese burn before it melts?
Can we talk about “loose balls” like I’m not supposed to compact them? Mine were too loose and I got ragged edges. Flavor was still good.
My burger press didn’t fit right, so I used a heavy spatula like the recipe says. Still turned out thin and crispy. Solid.
Only critique: “medium-high 400°F” depends on your griddle, ya know? Still, this is a pretty foolproof method. Yum.
Yeah but 400°F is just a guideline. If it’s smoking, it’s too hot; if it’s not browning, it’s not hot enuff. Crispy crust comes from the smash + untouched cook time.
Totally agree—“medium-high 400°F” is so griddle-dependent. My Blackstone runs hotter, so I usually start closer to 350-375 and adjust. Still, the method is solid.
I followed it pretty much exactly, but my patties stuck a bit even with oil. Still delicious though—next time I’ll make sure the griddle is hotter.
Glad it still turned out delicious! If they’re sticking, the griddle might not be hot enough yet—also try a super-thin layer of oil and don’t move the patties until they release.
These smash burgers are insanely good. The crust part is no joke—follow the “don’t touch” step and they come out perfect.
I tried this and it worked, but I think my heat was a bit too high. The outside got crispy fast and the middle was a touch pink. Next time I’ll aim closer to the 400°F.
Totally agree—once you don’t touch them for a couple minutes, the crust is legit. I used parchment like the steps say and it made a big difference.