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Smash Burgers

Crispy, thin-smashed burgers cooked on a Blackstone griddle with melted American cheese and toasted buns.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 8 burgers
Course: Dinner, Lunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 lb ground beef 80/20 blend
  • 8 burger buns potato buns work great
  • 8 slices American cheese
  • salt and pepper to taste
  • butter for toasting buns
  • oil avocado, vegetable, or canola oil for griddle
  • optional toppings lettuce, tomato, pickles, onions

Method
 

  1. Divide 2 pounds of ground beef into 8 equal portions, roughly 4 ounces each. Roll them into loose balls without overworking or packing them tight.
  2. Prepare all toppings and have cheese slices separated and ready to go.
  3. Turn on Blackstone griddle and set all burners to high, aiming for 400-425°F on the griddle surface.
  4. Let griddle preheat for 10-15 minutes until water flicked on the surface sizzles and evaporates almost immediately.
  5. Drizzle or spray a thin layer of oil across the cooking surface while it heats.
  6. Place a ball of beef on the griddle and immediately press down hard with spatula to smash it thin, about 1/4 inch thick. Press only once.
  7. Season the top generously with salt and pepper while the bottom is searing.
  8. Cook for 2-3 minutes on the first side until edges turn brown and crispy and the top starts to change color about halfway up the patty.
  9. Flip the burger in one confident motion. It should release easily when properly seared.
  10. Immediately place a slice of cheese on top after flipping.
  11. Cook the second side for 1-2 minutes until cheese melts and burger finishes cooking through.
  12. While burgers finish, butter the cut sides of buns and toast them face-down on a cooler zone of the griddle for 60-90 seconds until golden brown.
  13. Remove burgers from griddle and assemble with desired toppings.

Notes

  • Don't use lean beef - the 80/20 ratio provides necessary fat for flavor and moisture
  • Work in batches if needed to avoid overcrowding the griddle
  • Use two spatulas for easier smashing and flipping
  • Don't press the burger after the initial smash as it squeezes out juice
  • Beef should be room temperature or fully thawed, not frozen
  • American cheese melts better than other cheeses for smash burgers
  • The griddle surface should be between 400-425°F
  • After cooking, scrape griddle while still warm, wipe down, and add a thin layer of oil