Blackstone Smash Burger Recipe
Master the perfect Blackstone smash burger with ultra-crispy crust and juicy interior. This recipe uses the sear-first technique to prevent sticking and delivers restaurant-quality results in just 5 minutes per burger.
Equipment
- Blackstone griddle or flat top grill Preheated to 400-450°F
- Burger press or two sturdy metal spatulas For smashing patties thin
- Cheese melting dome or large metal bowl Optional but recommended for quick cheese melting
- Infrared thermometer For accurate griddle temperature
Ingredients
For the Burgers
- 1 pound ground chuck 80/20 lean-to-fat ratio
- 1 tablespoon neutral oil canola or vegetable oil for griddle
- 1 teaspoon kosher salt for seasoning after smashing
- 1/2 teaspoon black pepper freshly ground
For Assembly
- 4 slices American cheese or cheddar, pepper jack
- 4 burger buns preferably potato or brioche
- 2 tablespoons butter softened, for toasting buns
Optional Toppings
- 4 leaves lettuce iceberg or romaine
- 1 medium tomato sliced
- 1/4 cup sliced pickles dill or bread-and-butter
- 1/4 cup diced onions raw or caramelized
- 1/4 cup special sauce or ketchup your choice
Instructions
- Preheat your Blackstone griddle to 400-450°F (medium-high heat). Test temperature with a few drops of water—they should dance and evaporate within 2-3 seconds.
- Divide ground chuck into 4 equal portions (4 ounces each). Gently form into loose balls without overworking the meat. Refrigerate until ready to cook.
- Lightly oil the hot griddle surface. Place beef balls on griddle and let sit for 30-60 seconds to develop a light sear on the bottom.
- Flip each ball so the seared side faces up. Using a burger press or two crisscrossed spatulas, press down firmly for 10-15 seconds until beef is about ¼-inch thick.
- Immediately season the smashed patties generously with salt and pepper. Do not move or disturb the patties.
- Cook for 2-3 minutes on the first side without touching, until edges brown and crust develops. Resist the urge to peek or adjust.
- Flip burgers once. Cook second side for 60-90 seconds, then immediately add cheese slices on top of each patty.
- Cover patties with a melting dome or inverted metal bowl for 30-60 seconds to melt cheese quickly without overcooking beef.
- While cheese melts, butter the cut sides of burger buns and toast them face-down on the griddle for 60-90 seconds until golden brown.
- Remove burgers from griddle. Assemble on toasted buns with your choice of toppings: lettuce, tomato, pickles, onions, and sauce. Serve immediately.
Notes
Pro Tips:
- Sear-First Technique: The 30-60 second sear before smashing prevents beef from sticking to your press or spatula—no parchment paper needed.
- Beef Temperature: Keep beef balls refrigerated until cooking. Cold beef sears better and gives you control over smashing before it cooks too fast.
- Don't Overwork the Meat: Form balls gently like packing a loose snowball. Overworked beef becomes dense and tough.
- Griddle Temperature: 400-450°F is critical. Too hot burns the exterior, too cool produces steamed beef without crust.
- One Flip Only: Resist multiple flips. One flip preserves the crust and keeps juices sealed inside.
- Cheese Timing: Add cheese during the final minute to prevent overcooking the thin patties while waiting for melt.
- Bacon Smash Burger: Add 2 crispy bacon strips per burger
- Mushroom Swiss: Top with sautéed mushrooms and Swiss cheese
- Jalapeño Popper Burger: Add sliced jalapeños, cream cheese, and pepper jack
- Oklahoma Onion Burger: Press thin-sliced onions into beef before smashing