18 mins 728 cal 4.4/5
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!
The Magic of Blackstone Smash Burgers
There’s a reason smash burgers are a legendary favorite, and making them on a Blackstone griddle takes them to an entirely new level. Whether you are hosting a backyard BBQ or just want a quick, restaurant-quality dinner, it’s no surprise this stands out among the top 10 Blackstone recipes as a guaranteed crowd-pleaser.
Why This Ranks in the Top 10 Blackstone Recipes
Using a griddle instead of a traditional grill grate completely transforms the burger experience. Here is why the Blackstone is the perfect tool for the job:
- Maximum Surface Contact: Smashing the beef onto a flat, solid surface creates the ultimate sear that you simply can’t get on regular grill grates.
- The Maillard Reaction: The intense, even heat triggers this chemical reaction, resulting in a deeply caramelized, irresistibly crispy crust.
- Juiciness Locked In: Because the juices don’t drip away into the flames, they stay right there on the flat top, keeping the inside of the burger perfectly moist and packed with flavor.
Tips for the Perfect Smash
To get that authentic, crispy diner-style burger at home, keep these crucial steps in mind:
- Keep it Cold: Use cold ground beef (an 80/20 meat-to-fat ratio is essential) and form loose balls without overworking the meat.
- Use the Right Tools: A heavy cast-iron burger press or a sturdy, wide spatula is necessary for flattening the patty effectively.
- The Parchment Trick: Place a small piece of parchment paper between the meat and your press to prevent the beef from sticking to your tool.
- Scrape, Don’t Just Flip: When it’s time to turn the burger, use a sharp-edged spatula to aggressively scrape the griddle so you don’t lose any of that beautiful crust.
Pro tip: Don’t forget to toast your buns right there on the griddle in the beef juices for an extra layer of savory goodness!
