Blackstone Smashburger

This Blackstone Smashburger is the ultimate burger experience—crispy, juicy, and packed with flavor. Cooking on a Blackstone griddle creates the perfect crust, while simple seasoning and melty cheese bring out the best in every bite. Whether for a quick weeknight dinner or a backyard cookout, these burgers will be a hit!

Why You’ll Love This Recipe

• Crispy & Juicy – Smashed on a hot griddle for the perfect crust.
• Fast & Easy – Ready in under 15 minutes with simple ingredients.
• Better Than Fast Food – Fresh, flavorful, and made just the way you like.
• Customizable – Add your favorite toppings and sauces.
• Great for Groups – Cook multiple patties at once for 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 best flavor)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder (optional)
• ½ tsp onion powder (optional)
• 4 slices American cheese (or your favorite cheese)
• 4 burger buns (brioche, potato, or sesame)
• 1 tbsp butter (for toasting buns)

Toppings & Sauces (Optional):

• Lettuce
• Tomato slices
• Pickles
• Red onion (sliced)
• Ketchup, mustard, or mayo
• Smashburger sauce (see below)

For the Smashburger Sauce (Optional):

• ½ cup mayo
• 1 tbsp ketchup
• 1 tsp yellow mustard
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 1 tsp pickle juice (or vinegar)

Directions

this recipe

1. Preheat the Blackstone Griddle

• Heat the griddle to high heat (around 400-450°F).
• Lightly oil the surface or use beef tallow for extra flavor.

2. Form the Burger Balls

• Divide the ground beef into 4 equal portions (about ¼ lb each).
• Roll each portion into a loose ball—don’t overwork the meat!

3. Smash the Burgers

• Place a ball of beef on the hot griddle.
• Use a burger press, heavy spatula, or cast-iron skillet to firmly smash it down until about ¼-inch thick.
• Hold for 10-15 seconds to create a crispy crust.

4. Season & Cook

• Sprinkle each patty with salt, black pepper, garlic powder, and onion powder.
• Let cook without touching for 2 minutes, until a deep brown crust forms.
• Flip, immediately place a slice of cheese on top, and cook for another 1-2 minutes.

5. Toast the Buns

• Spread butter on the cut sides of the buns.
• Place them on the griddle and toast for 30-60 seconds until golden brown.

6. Assemble the Burgers

• Spread smashburger sauce or your favorite condiments on the toasted buns.
• Layer the burger patty, then add toppings like lettuce, tomato, pickles, and onions.
• Top with the bun and serve hot!

Servings and Timing

• Servings: 4 burgers
• Prep Time: 5 minutes
• Cook Time: 5-7 minutes
• Total Time: 10-15 minutes

Variations

• Double Smashburger – Stack two patties for an even juicier burger.
• Spicy Smashburger – Add jalapeños and spicy mayo.
• BBQ Smashburger – Top with BBQ sauce, crispy bacon, and cheddar.
• Caramelized Onion Smashburger – Add grilled onions for extra sweetness.
• Low-Carb Option – Serve in lettuce wraps instead of a bun.

Storage & Reheating

• Storage: Keep cooked patties in an airtight container in the fridge for up to 3 days.
• Reheating:
  • Blackstone Griddle – Reheat for 1-2 minutes per side.
  • Microwave – Heat in 30-second bursts, but avoid overcooking.
• Freezing: Freeze raw burger balls for up to 3 months. Thaw before smashing.

FAQs

What’s the best beef for smashburgers?

Use 80/20 ground beef—the fat content keeps it juicy and flavorful.

Why do I need to smash the burger?

Smashing creates a crispy, caramelized crust that locks in juices.

Can I make this on a regular skillet?

Yes! Use a cast-iron skillet over high heat for similar results.

How do I keep smashburgers from sticking?

Make sure the griddle is hot and use a little oil or beef tallow before cooking.

Can I make a smashburger without a press?

Yes! Use a heavy-duty spatula or the bottom of a saucepan to smash.

What’s the best cheese for smashburgers?

American cheese melts best, but cheddar, Swiss, or pepper jack also work great.

Do I need to flip the burger more than once?

No! One flip only—let the crust develop before flipping.

What’s the best bun for smashburgers?

Brioche, potato, or sesame seed buns hold up best to juicy burgers.

How do I keep my smashburger from being dry?

Don’t overcook—medium (about 145°F) keeps it juicy.

What sides go well with smashburgers?

Pair with fries, onion rings, coleslaw, or a simple salad.

Conclusion

This Blackstone Smashburger is crispy, juicy, and packed with flavor, making it the perfect griddle-cooked burger. Whether you keep it classic or load it with toppings, this quick and easy recipe guarantees restaurant-quality burgers at home. Fire up your Blackstone and get smashing!

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