Quick Look at these Smash Burgers On Blackstone
- Ready In: 25 minutes!
- Serves: 4
- Main Ingredients: ground beef, bacon, hamburger buns, and the best burger sauce ever!
- Best For: summer cookouts, Father’s Day, 4th of July, easy weeknight dinners!
- Why You’ll Love It: Whether you are a seasoned pro at using a Blackstone griddle or this is all new to you, I will show you how to cook the BEST blackstone smash burgers in just a few simple steps. Serve up on perfectly toasted buns and your favorite toppings for your new favorite dinner!
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Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Ground Beef – highly recommend using 80/20 ground beef! That extra fat content helps to keep the burgers juicy.
- House Burger Sauce – it only takes 5 minutes to make this homemade smash burger sauce and it is totally worth it!
- Hamburger Buns – pick-up your favorite variety from the grocery store, but be sure to take these burgers to the next level by toasting the buns right on the griddle.
Blackstone Smash Burger Tips & Technique
After perfecting this technique over several years, I have a few pro tips to share:
- I LOVE using our Blackstone griddle but any flat top or cast iron skillet will work! You don’t have to have a Blackstone.
- Get the cook top HOT and make sure it is greased (the bacon will do this or use some oil). This helps to prevent sticking and gives you a nice sear.
- Get everything ready! Have everything for cooking and serving the burgers ready before cooking. They cook VERY fast!
How To Make Smash Burgers On A Blackstone (Step-by-Step)
Step 1 – Combine the ground beef and seasonings in a bowl; DO NOT over mix!
Step 2 – Separate the mixture into 4 equal-sized balls.
Step 3 – Heat up the griddle and cook the bacon. Then move it aside.
Step 4 – Place the burger balls on the hot griddle and smash with a burger press.
Burger Press Alternative
If you don’t have a burger press, no problem! Simply use a large spatula and press it down with an unopened can. And feel free to cut up pieces of parchment paper to keep them from sticking, if you don’t want to buy the squares.
Step 5 – Let it cook and then flip.
Step 6 – Add cheese on the patties and place the bun next to it to toast.
Step 7 – Place the patty on a bun and top any way you want!
Blackstone Smash Burgers FAQs
A typical smash burger is made on a flat top griddle using a press or spatula to flatten the burger patty. This cooking technique results in a burger that has a crispy edge on the outside, while still being juicy on the inside.
Technically you can use any type of ground meat, but we highly recommend using 80/20 ground beef. Having a higher fat ratio in the burger will keep it juicy.
Typically when the griddle gets really hot, you will see a bit of steam coming off the top. It should be that hot when you start to cook these burgers.
If you like raw onions, simply add them as a topping. If you prefer cooked onions, place 2-3 thin slices of onion on the burger ball when it is placed on the cook top. Smash the patty with the onions on top. Continue cooking as directed. It is delicious!
In the recipe card below we used a smash burger sauce, bacon, burger pickles, and listed onion slices as an option. They would also be great with some tomato slices, lettuce, red onion, or any other favorite toppings.
Other Smash Burger Recipes You Might Like
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Equipment
Ingredients
House Burger Sauce:
- ½ cup mayo
- ¼ cup ketchup
- 1 tablespoon dill pickles, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon pickle juice
- ½ teaspoon soy sauce, sub coconut aminos
- ½ teaspoon rice vinegar
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Smash Burgers + Toppings:
- 1 pound ground beef, 80/20
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 slices thick-cut bacon, cut in half
- 4 hamburger buns
- 2-3 tablespoons butter
- 4 slices American cheese
- burger pickles
- white onion, very thinly sliced (optional)
Instructions
- Make Burger Sauce: In a small bowl, add ½ cup mayo, ¼ cup ketchup, 1 tablespoon dill pickles, ½ teaspoon garlic powder, ½ teaspoon pickle juice, ½ teaspoon soy sauce, ½ teaspoon rice vinegar, ¼ teaspoon paprika, ¼ teaspoon kosher salt, and ⅛ teaspoon ground black pepper. Stir to combine and set aside.
- Prep Burger Balls: In a large bowl, add 1 pound ground beef, ¾ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Mix to combine. Separate the mixture into 4 balls (¼ pound each) with your hands and set aside.
- Prep Other Ingredients: Make sure 4 slices thick-cut bacon are halved and ready to go. Butter both sides of 4 hamburger buns. Have 4 slices American cheese ready to go, some salt + pepper for seasoning, as well as an extra plate to put your cooked burgers on. Having everything prepped and ready to go is essential, because the cook time goes really quick.
- Cook Bacon: Bring Blackstone or flat top to medium-high heat. Add bacon and let cook to your liking, 3-4 minutes (more, if you like them extra crispy). Warm up the burger press a bit on the griddle, so the bottom isn't cold (especially if you store it outside). Move bacon off to the side, but make sure the bacon grease is nice and distributed.
- Cook Burgers + Toast Buns: Place burger balls on flat top. Slowly press down on each ball to flatten until the patties are approx. ¼ inch thick. This will take 15-20 seconds per burger. Let sit and cook for the next 40 seconds (feel free to season patties at this point if you want). Flip and immediately add a slice of cheese to each – this is also when you will put the burger buns down (buttered side down). Close lid and let burgers cook approx. 2 minutes. Open lid and remove burgers and buns to clean plate.
- Build + Serve Burger: Take a toasted bun and place the cooked burger on top (or stack two). Top with two slices bacon, burger pickles, and burger sauce – also add onion if you want. Enjoy!
Notes
- Bacon + Buns: the bacon grease on the flat top and toasted buns seriously elevate this burger! Do not skip!
- Double vs. Single: totally up to you if you want to stack for a double smash burger or keep it at a single – personal preference!
- Cast Iron Skillet: you can definitely make these in a large cast iron skillet, but it might work best if you use two skillets, one for the burger and one for the buns so they can be done at the same time.
- Cook Time: we did the dirty work here and tested all the different time frames – the 3 minutes total time had the most consistent results for a not undercooked, not overcooked burger. If you are concerned you can shoot for closer to 2 minutes 50 seconds, if you want!
- Burger Press + Paper Squares: you can definitely get away with using a sturdy metal spatula and pressing down on it with a full can of beer or something, but the burger press really is nice here! You can also place a paper square between the ball of ground beef and burger press when you press it down, to keep it from sticking. We didn’t and obviously it worked just fine, but feel free to use these as well.
- Nutrition Info is for the smash burgers + toppings. Does not include the burger sauce because amounts added can vary.
EH says
New favorite burger for the summer!