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Blackstone Smash Burgers

Classic smash burgers cooked on a Blackstone griddle with a perfect crispy crust, melted cheese, and toasted buns.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 lb ground beef 80/20
  • 4 burger buns potato buns recommended
  • 4 American cheese slices
  • salt to taste
  • pepper to taste
  • 2 tbsp butter for toasting buns
  • oil for griddle
  • lettuce, tomato, onion, pickles optional toppings
  • mayo, ketchup, mustard, special sauce optional condiments

Method
 

  1. Divide ground beef into 2 to 3 ounce balls, roughly the size of a golf ball. Don't pack them tight, just loosely form them. Season the outside of each ball lightly with salt and pepper.
  2. Preheat your Blackstone griddle to 400 to 425 degrees for at least 10 minutes until very hot.
  3. Add a small amount of oil to the griddle surface to create a thin layer where burgers will go.
  4. Place beef balls directly on the hot oiled surface, giving them a couple inches of space between each one.
  5. Immediately press down firmly with burger press to smash patties to about 0.25 inch thick. Apply solid pressure for 3 to 5 seconds, then lift straight up. Do not twist or wiggle the press.
  6. Let burgers cook undisturbed for 2 to 3 minutes until edges are deep brown and crispy and the top surface looks cooked about halfway up.
  7. Flip burgers with a large sturdy spatula. Immediately add a slice of cheese to each patty.
  8. Cook second side for 60 to 90 seconds to warm through and melt cheese.
  9. While burgers finish, butter the buns and place face-down on griddle. Toast for about 30 seconds until golden.
  10. Remove everything from griddle. Assemble burgers with bottom bun, patty with cheese, toppings, condiments, and top bun. Serve immediately.

Notes

  • Use 80/20 ground beef for best flavor and crust - leaner beef will be dry
  • Keep beef cold until it hits the griddle for better smashing and texture
  • Only smash once right after beef hits griddle - never press again or you'll squeeze out juices
  • Griddle must be 400-425°F for proper searing and crust development
  • Each patty should be 2-3 ounces for optimal smash burger results
  • For bigger burgers, make two thin patties and stack them instead of one thick patty
  • Can use parchment paper between press and meat to prevent sticking and keep press cleaner
  • Don't mix salt into ground beef before forming - season the outside of balls only