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This easy Blackstone Smash Burger recipe lets you make homemade smash burgers on the Blackstone griddle or any flat top grill. Better than takeout and a new family favorite!
Easy Smash Burger Recipe
You can make the BEST smash burgers on the Blackstone griddle! We bought a flat top grill a couple of years ago, and we love it so much that we recently upgraded to a larger model. We use it weekly or daily when it’s nice out to make or favorite Blackstone recipes. We love burgers, Blackstone cheesesteaks, chicken, steak, sausages, pork chops, potatoes and even fried rice.
It’s cheaper than eating out, and homemade smashburgers taste better! Even though we love Onion Soup Mix Burgers and Air Fryer Hamburgers, my kids say a thin crispy crust hamburger patty makes the best burger ever!
Be sure to check out my step by step instructions and watch the video. And, if you don’t have a flat top grill, you can make smash burgers at home in a cast iron skillet.
Table of Contents
Ingredient Notes
You only need a few simple ingredients for this Blackstone recipe. Full amounts are in the printable recipe card below.
- Ground chuck — An 80/20 blend works best so that the burgers are nice and juicy. You want to avoid lean ground beef for burgers.
- Sea salt — for flavor
- Black pepper
- Garlic powder — optional
- Onion powder — optional
- Avocado oil or butter — We use a combination of both
- Cheese, burger buns and toppings of your choice
Equipment
In addition to the griddle, you will also need a burger press or large metal spatula to flatten the meat. We started out using a spatula and eventually bought a press. Parchment paper or wax paper will help to keep meat from sticking. You’ll also need a grilling spatula to flip the burgers and buns.
How to Make Smash Burgers on the Blackstone Griddle
Unlike a traditional burger, you don’t mix the ground meat and form it into a ball. You want a loosely packed burger ball here so it’s easier to smash down. The best way to form loose balls is to scoop hamburger meat into a small measuring cup. We like a 1/3 cup or 1/4 cup for these burgers. Don’t pack the ground beef too tightly into the measuring cup.
Next, place the burger balls on a platter or plate. You can season them now or as you are cooking them. We like to sprinkle seasoning on the meat before cooking. If you prefer, you can add your favorite seasoning blend. Heat the griddle to medium high heat. You can grease the Blackstone grill with butter or avocado oil or a little bit of both. We spread a light coat of avocado oil on the surface of the griddle first, and then we add butter.
When the griddle surface temperature is hot enough, place the balls of ground beef onto the griddle surface. Once all burger patties are on the griddle, place a piece of parchment paper or wax paper on top of the ball of meat, and use a burger press or large spatula to smash the meat into thin patties. If you don’t have wax paper or parchment paper, non stick cooking spray also works!
After smashing the burgers, remove the wax paper. Cook burgers for 3 to 5 minutes, or until the bottom side of the burger is cooked and crisp. Then, flip burgers and cook for an additional 2-3 minutes, or until the burgers are cooked through. These burgers have a thin patty and get golden brown and crispy fairly quickly. For safety, make sure that each smashed burger has an internal temperature of 165 degrees F.
Add Cheese
During the last minute of cooking, add a slice of cheese to the top of each burger. It will melt quickly, so be ready to bring the burgers in after the cheese melts. You can use a stainless steel dome or the griddle’s lid, if you have one, to help the cheese melt faster.
Toast the Buns
You can also toast buns on the griddle. It’s not necessary to toast buns, but it’s just a good idea since burgers always taste better on a toasted bun! Just add a little butter or oil to the side of the griddle you’re not using, and place buns on the surface, cut sides down. And that’s all you need for delicious smashed burgers!
Add Toppings
You can assemble single smash burgers, or double smash burgers by making a double stack of patties. The men in the family prefer the doubles, while the girls and I love singles! Add extra cheese, lettuce, tomatoes, onions, pickles, burger sauce, ketchup and mustard or whatever you need for your perfect smash burgers!
Recipe Tips
Use an 80/20 blend of ground beef for juicy burgers.
Don’t pack the burger balls too tightly.
Add the butter to the hot griddle right before you add your burgers so the butter doesn’t burn.
Storing and Reheating Leftovers
Store any leftover smash patties in an airtight container in the refrigerator, where they’ll last 4 to 5 days. We love to use them for easy patty melts with grilled onions! You can also freeze your burgers in a freezer safe container. Or, freeze your pre-portioned burger balls, defrost them, and smash them on the griddle when you’re ready. Reheat burgers in the microwave until hot. Or, reheat them on the stove.
Variations
There are a couple easy ways to customize this Blackstone smash burgers recipe.
Of course, you can make these burgers with or without cheese. We usually use American cheese, but colby jack cheese, pepper jack cheese, and sharp cheddar cheese all make delicious cheeseburgers!
In addition to the smash burgers, you can also cook bacon and onions on the Blackstone griddle at the same time. Just keep an eye on everything cooking at different temperatures!
Use whatever type of hamburger buns you like best. We usually use brioche buns, but these delicious burgers taste great with a sesame seed bun, regular white bun, and potato bun too!
Blackstone Smash Burgers
Equipment
Ingredients
- 2 pounds ground chuck 80/20 blend
- 1½ teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder optional
- 1 teaspoon onion powder optional
- 1 tablespoon avocado oil or butter or both
Instructions
- Scoop ⅓ cup ground beef at a time and form into loose balls
- Season with salt, pepper, garlic powder and onion powder
- Heat Blackstone griddle to medium-high heat. Brush butter or avocado oil on cooking surface
- Drop burger balls onto griddle, place wax paper over balls, and smash with burger press or large metal spatula
- Remove wax paper, and cook for about 3 to 5 minutes or until bottom is cooked and crisp
- Flip burgers over and cook for an additional 2-3 minutes or until burgers are cooked through
- Add cheese slices and toast buns during the last minute of cooking if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Had never tried to duplicate these before but the instructions were so good I had to make them. What a huge hit and everyone loved them. Kids requested them again for this weekend. Will make extras and see how them warm up again.
Loved doing the burgers this way on my new flat top. Am going to use the leftovers for a beefy mac tonight.
Awesome step by step instructions. Tried on my own but they never came out this way before. Thanks! Making these often.