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.
These instructions are super clear. The parchment paper + press technique sounds exactly like what I’ve been trying to do on my griddle.
Agreed—this is one of those recipes where the tiny details (parchment + press + don’t mess with it) make the whole difference. I’ve been doing the same thing on my griddle and the crust is *way* better when you leave it undisturbed.
Meh. I followed it exactly but the crust didn’t really form. Could be my heat—also I forgot to scrape hard when flipping.
Brioche buns + smash burgers… I’m skeptical but wow. The toasted bun with the sauce/pickles combo is fire. Definitely making again.
Same here—was skeptical about brioche with smash burgers, but that toasted bun + sauce + pickles combo is honestly elite. Glad you’re making it again!
Made these on my Blackstone and the crust is no joke. The parchment press trick really helps—burger is super crispy without falling apart. 10/10.
Omg yes—Blackstone smash burgers are undefeated. I tried the parchment press once and it genuinely changes everything. Crisp without turning into beef crumble 🔥
I’m glad it worked for you! I always thought parchment would stick but maybe the timing/heat matters. What thickness did you end up with after pressing?
Burger press part felt intimidating at first, but using a sturdy spatula worked. I laughed at how thin they got—crispy edges for days.
Burger press intimidated me more than it should’ve 😅 But the thinner patties do make sense—mine got super crispy around the edges. Next time I’ll press a little more evenly.
Exactly this! I was intimidated by the press too, then I realized a good sturdy spatula just kind of… commits 😅 The crispy edges are the whole point.
Nope. 80/20 is too greasy for my tastes. I’d rather use lean beef. Also parchment?? Never heard of that.
This is probably the best burger hack I’ve seen. Also I used a regular spatula instead of a press and it worked surprisingly well.
I didn’t toast the buns long enough and they were kinda soft. Otherwise flavor was great—burger sauce + pickles is a win.
I tried smash patties once and they turned into hamburger pancakes… but these instructions are way clearer. Parchment paper step saved me.
That parchment paper trick is legit—my first try was a sad greasy mess. The whole “undisturbed 2–3 minutes” part is probably the game-changer too. Gonna try again this weekend!
I did 80/20 like the recipe says and I swear it makes a difference. The patties were crispy and juicy. Next time I might go a hair heavier on the pepper.
Smash burgers are my weakness—this looks spot on. The parchment + heavy press tip is genius. Gonna try brioche too, even though I usually use plain buns.
Yes!! Brioche + smash is dangerous in the best way. Also the parchment trick really does make the crust way easier to nail—no sticking chaos.
American cheese melts the best? Facts. Also “undisturbed” is hard because I always wanna peek, lol. Definitely making again.
American cheese really does melt the best—this is the only reason I ever buy it 😂 Undisturbed is the hard part for me too, I’m always checking the crust.
I tried smashing burgers once and the cheese just slid off. Maybe I did it too hot? Also I always press with parchment but I reuse the parchment… probably not smart.
American cheese “melts the best” is true… I mean, it’s literally made to melt. However, I wish it mentioned what to do if your griddle smokes a lot.
These were good, but 4 oz balls felt small to me. Also I didn’t have burger sauce so I used mayo + ketchup and it was… fine. Still ate everything.
Okay but brioche buns + American cheese is a dangerous combo—in the best way. The parchment press tip is genius. My crust came out legit.
Tried this on my Blackstone and the crust is for real. Brioche buns toast perfectly too. 10/10 smash burger energy.
The sauce choice is everything. I used Thousand Island and it tasted like a diner burger from childhood. Pickles on top is correct.
Smashing while it’s still a ball is weird to me. Wouldn’t it be better to just press right away? Maybe I’m doing it wrong.
I used to think the same—like why not smash immediately? But the “ball first” gives you that thicker center before it spreads, and you get a more even, lacy crust once you press. If you smash right away, it can get a bit uneven/greasy for me.
1-2 minutes to toast the buns feels too short… I think my griddle runs hotter. I may need longer next time.
This reads like it’s obsessed with the crust (which I get). I wish it said exactly when to season with salt, because pepper alone didn’t feel like enough for me.
The cook times feel a bit short—mine needed closer to 4 minutes before flipping. Maybe my griddle runs cooler.
Not gonna lie, parchment paper seems unnecessary. I skipped it and just smashed hard—got a decent crust, but it wasn’t as clean looking.
Brioche buns + American cheese is such a classic combo. I might swap in jalapeño sauce next time just to kick it up.
The brioche buns toasted in 1-2 minutes is spot on. Mine were maybe a hair too dark but still delicious.
Burger sauce or Thousand Island? Both are fine but I did not have dill pickles, so I used sweet ones and it tasted kinda wrong. Recipe’s solid though.
These are good, but the burger sauce + Thousand Island is kinda heavy. Next time I’ll use less.
I love that it calls for 80/20. My last burgers were too lean and never got that crispy edge.
This is legit, even my picky brother ate two. Probably the best thing I’ve cooked on the flat top.
Not gonna lie, “discard the parchment paper” made me laugh. I did it anyway—still turned out great and the crust was for real.
Step 3 says “salt and pepper” but the recipe only lists black pepper… I ended up guessing on the salt. Still came out okay.
The American cheese melts fast like the recipe says, which I appreciate. My only tweak: I added a tiny pinch of garlic powder to the smash—still tasted great.