Ultimate Blackstone Smash Burger
Born from backyard cookouts and perfected through countless summer grilling sessions, the Blackstone Smash Burger is a modern American culinary triumph. With its deeply caramelized crust, juicy interior, and bold, beefy flavor, this recipe captures a nostalgic diner-style burger elevated by expert seasoning and cooking techniques. The use of a Blackstone griddle allows for impeccable temperature control and an exceptional Maillard reaction, giving you a crust that’s impossible to replicate on traditional grills.
Ingredients
Burger Patties
- 1 ½ pounds 80/20 ground beef Use fresh, high-quality beef for best flavor
- 1 teaspoon kosher salt To season the patties generously
- ½ teaspoon freshly ground black pepper Coarse grind preferred
Toppings & Assembly
- 4 medium brioche hamburger buns Lightly toasted on the griddle
- 4 slices sharp cheddar cheese Aged white or yellow cheddar recommended
- 1 cup shredded lettuce Iceberg for crunch or romaine for a fresher touch
- 1 large beefsteak tomato Sliced, heirloom preferred for flavor
- ½ large red onion Thinly sliced for mild sweetness
- 4 tablespoons burger sauce Homemade or quality store-bought
Instructions
- Preheat your Blackstone griddle to medium-high heat (around 425°F / 220°C). Allow 5–10 minutes for it to come to full temperature for proper searing.
- Divide your ground beef into 4 equal portions (approx. 6 oz each). Gently roll each into a loose ball. Do not season yet.
- Once the griddle is hot, place two beef balls spaced apart directly on the hot surface. Using a burger press or heavy spatula and parchment square, smash each down to about 1/2-inch thick. Hold pressure for 10 seconds. Season with salt and pepper.
- Cook the patties for about 2 minutes or until the edges are deeply browned and juices bubble through the top. Flip and immediately place a slice of cheddar on top. Cook an additional 1–2 minutes.
- Simultaneously, butter and toast the buns cut-side down on a cooler section of the griddle until golden, about 60–90 seconds.
- To assemble: Spread burger sauce on the bottom bun, add lettuce, tomato, a cheesy patty, red onion, and top bun. Serve immediately while hot.
Notes
- For extra flavor, mix in a teaspoon of Worcestershire sauce into the ground beef before forming patties.
- Use a dual patty method for double burgers — simply smash each thinner and layer two with cheese between them.
- Brioche buns hold up best without becoming soggy and add a touch of sweetness.
Nutrition
Calories: 1032kcalCarbohydrates: 46gProtein: 47gFat: 74gSaturated Fat: 31gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 298mgSodium: 1362mgPotassium: 792mgFiber: 2gSugar: 4gVitamin A: 2016IUVitamin C: 14mgCalcium: 301mgIron: 5mg
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