If you’re craving a delicious burger that’s crispy on the outside and juicy on the inside, then this Blackstone Smashburger recipe is for you. Using the Blackstone griddle, you can create the perfect crust on your burger, while simple seasonings and melted cheese bring out the true flavors of the beef. Whether you’re looking for a quick meal during the week or planning a backyard cookout, these burgers are sure to be a hit with everyone!
Why This Blackstone Smashburger Recipe Will Become Your Favorite
- Crispy & Juicy – Smash the burger into the hot griddle for an irresistibly crispy crust that seals in all the juices.
- Quick & Easy – This recipe comes together in under 15 minutes with just a few simple ingredients.
- Better Than Fast Food – Forget the drive-thru! These burgers are fresh, flavorful, and tailored to your liking.
- Customizable – Top your smashburgers with your favorite sauces, cheeses, and fresh veggies for a personal touch.
- Perfect for Groups – Cooking on the griddle means you can prepare multiple burgers at once, perfect for feeding a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Burgers:
- 1 lb ground beef (80/20 for the juiciest flavor)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional for an extra flavor boost)
- ½ teaspoon onion powder (optional)
- 4 slices of American cheese (or your preferred cheese)
- 4 burger buns (brioche, sesame, or potato buns work great)
- 1 tablespoon butter (for toasting the buns)
Toppings & Sauces (Optional):
- Fresh lettuce leaves
- Tomato slices
- Sliced pickles
- Red onion (thinly sliced)
- Ketchup, mustard, or mayonnaise
- Smashburger sauce (recipe below)
For the Smashburger Sauce (Optional):
- ½ cup mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon yellow mustard
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon pickle juice (or vinegar)
Instructions
1. Preheat the Blackstone Griddle
To start, heat your Blackstone griddle to high heat, aiming for around 400-450°F. This high heat is essential to get that perfect sear and crispy crust on your burgers. Lightly oil the griddle or use beef tallow for added richness and flavor.
2. Form the Burger Balls
Divide your ground beef into four equal portions (each about ¼ lb). Roll each portion into a loose ball. Be careful not to overwork the meat, as this can affect the texture of the burger. The key to the perfect smashburger is keeping the meat loose to allow it to stay juicy.
3. Smash the Burgers
Place each beef ball onto the hot griddle. Using a burger press, heavy spatula, or even the back of a cast-iron skillet, press down firmly on the beef ball. Smash it until it’s about ¼-inch thick. Hold the press for about 10-15 seconds to ensure a crisp crust forms.
4. Season and Cook
Season the patties with salt, black pepper, garlic powder, and onion powder to taste. Let the burgers cook undisturbed for about 2 minutes, allowing the bottom to form a deep brown, crispy crust. Flip the patties and immediately place a slice of cheese on top. Cook for an additional 1-2 minutes, allowing the cheese to melt and the burger to finish cooking.
5. Toast the Buns
While the burgers are cooking, spread a little butter on the cut sides of your burger buns. Place them on the griddle and toast them for 30-60 seconds until golden brown and crispy. This adds extra flavor and prevents the buns from getting soggy when assembling the burger.
6. Assemble the Smashburger
Once the patties are cooked and the buns are toasted, it’s time to assemble! Spread your favorite sauce (such as the smashburger sauce or ketchup) on the bottom bun. Then, stack the cheesy smashburger patty on top. Add fresh toppings like lettuce, tomato, pickles, and onion. Top it off with the toasted top bun, and you’ve got yourself a perfect smashburger.
Serving and Timing
- Servings: 4 burgers
- Prep Time: 5 minutes
- Cook Time: 5-7 minutes
- Total Time: 10-15 minutes
This recipe is not only quick but also versatile. You can easily customize the toppings to suit your tastes or dietary preferences.
Variations for Your Smashburger
- Double Smashburger: Want an extra juicy burger? Stack two patties for a double smashburger!
- Spicy Smashburger: Add some jalapeños and spicy mayo for an extra kick of heat.
- BBQ Smashburger: Top your burger with BBQ sauce and some crispy onions for a smoky twist.
- Caramelized Onion Smashburger: Add some grilled onions for a sweet contrast to the savory beef.
- Low-Carb Option: Serve the burger in lettuce wraps instead of a traditional bun to reduce carbs.
Storage & Reheating
- Storage: If you have any leftovers (which is rare), store the cooked patties in an airtight container in the refrigerator for up to 3 days.
- Reheating:
- On the Blackstone Griddle: Reheat the patties for about 1-2 minutes on each side.
- In the Microwave: Heat the burgers in 30-second bursts to prevent overcooking.
- Freezing: If you’re making a batch for later, you can freeze the raw burger balls for up to 3 months. Thaw them in the fridge before smashing and cooking.
Blackstone Smashburger
Ingredients
- 1 lb ground beef (80/20) Best for flavor and juiciness
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder Optional for added flavor
- 1/2 tsp onion powder Optional for added flavor
- 4 slices American cheese Or your preferred cheese
- 4 buns burger buns Brioche, sesame, or potato buns work great
- 1 tbsp butter For toasting buns
Instructions
- Preheat the Blackstone Griddle to high heat (around 400-450°F). Lightly oil the griddle with oil or beef tallow for extra flavor.
- Divide the ground beef into 4 equal portions (about ¼ lb each) and roll them into loose balls. Avoid overworking the meat to keep it juicy.
- Place the beef ball onto the hot griddle. Use a burger press or spatula to firmly smash it down until it’s about ¼-inch thick. Hold for 10-15 seconds to form a crispy crust.
- Season the smashed patties with salt, black pepper, garlic powder, and onion powder. Cook for about 2 minutes without moving the patties until a deep brown crust forms.
- Flip the patties and immediately place a slice of cheese on top. Cook for another 1-2 minutes until the cheese melts and the burger reaches your desired doneness.
- While the burgers are cooking, spread butter on the cut sides of the buns and toast them on the griddle for about 30-60 seconds until golden brown.
- Once the burgers are cooked, assemble them by spreading your favorite sauces on the toasted buns. Add toppings like lettuce, tomato, pickles, and onions. Place the cheesy patty on top and cap with the top bun.
Nutrition
Frequently Asked Questions
What’s the best beef for smashburgers? For the juiciest and most flavorful smashburgers, 80/20 ground beef (80% lean, 20% fat) is your best choice. The fat keeps the burgers juicy as they cook.
Why do I need to smash the burger? The act of smashing creates a crispy, caramelized crust on the outside of the burger while keeping the inside juicy. It’s the secret to that perfect bite!
Can I make this on a regular skillet? Yes, you can! A cast-iron skillet over high heat will give you similar results, though the Blackstone griddle allows for more burgers to be cooked at once.
How do I keep smashburgers from sticking? Ensure the griddle is preheated and oiled before cooking. This will help prevent sticking and allow the crust to form properly.
Can I make a smashburger without a press? Absolutely! If you don’t have a burger press, you can use a heavy-duty spatula or even the bottom of a saucepan to smash the burgers.
What’s the best cheese for smashburgers? American cheese is a classic choice because it melts beautifully. However, you can also use cheddar, Swiss, or pepper jack cheese for different flavor profiles.
Do I need to flip the burger more than once? No, flipping the burger once is key to achieving that perfect crust. Let it cook undisturbed until the crust forms, and then flip it.
What’s the best bun for smashburgers? Brioche, potato, or sesame seed buns are great options because they can stand up to the juiciness of the burger without falling apart.
How do I keep my smashburger from being dry? Avoid overcooking the burger! Aim for medium doneness (about 145°F internal temperature) to keep it juicy and flavorful.
What sides go well with smashburgers? Classic side dishes like fries, onion rings, or a simple salad pair perfectly with these smashburgers.
Conclusion
This Blackstone Smashburger recipe delivers a restaurant-quality burger right at home. Whether you’re cooking for a crowd or enjoying a simple weeknight dinner, the juicy, crispy, and flavorful burgers will be a sure favorite. With its versatility in toppings, sauces, and cooking methods, you can create a smashburger that’s tailored to your preferences. Fire up the griddle, get smashing, and enjoy!
